Expo Commodities Vietnam was established in 2014 as a diversification of our global operations in the East Asian region. Today, we have become a highly competitive and leading exporter of natural and organic pepper, cassia, turmeric, coffee, cashew, and star anise, with an annual production capacity of over 15,000 MT. Our facility is FSSC 22 000 certified, ensuring that we meet and supply the highest food standard ingredients to our global partners.
At Expo Commodities Vietnam, we go beyond simply purchasing spices from farmers and suppliers. Instead, we work hand-in-hand with them to develop our downward integration. Currently, we are working with over 200 farmers and suppliers.
Vietnam is one of the largest producers and exporters of authentic spices to the global market, with a great market share of 60% in pepper exporting to over 110 countries. There is a wide variety of spices grown in Vietnam, each with their own unique characteristics.
Cassia - Yen Bai | Quang Ninh | Lao Cai
Pepper - Dak Lak | Binh Phuoc | Dong Nai | Dak Nong
Turmeric - Dak Lak | Dak Nong
Star Anise - Lang Son | Quang Ninh
Coffee - Binh Phuoc | Dak Nong
Cashew - Binh Phuoc
Number of direct/indirect farmers we work with:
Direct Farmers - 30
Indirect Farmers - 100
Date of Commence of Operation: SEP 2014
SOURCING
Spice sourcing involves finding and procuring quality spices from trustworthy suppliers.
STORAGE
Proper spice storage is crucial for maintaining the flavour, potency, and quality of spices over time.
DRYING
Spice drying is a process of removing moisture from fresh spices to improve their shelf life and concentrate their flavour.
WASHING
Spice washing is the process of cleaning spices to remove dirt, debris, and any contaminants that may affect their flavour or safety.
GRINDING
Spice grinding is the process of crushing or pulverising whole spices to create a powder or paste, which enhances their flavour and aroma.
CLEANING/SORTING
Spice cleaning and sorting involve the removal of impurities such as stones or twigs, as well as the grading of spices by size and quality to ensure uniformity and consistency in flavour.
CUTTING
Spice cutting is the process of chopping or slicing fresh or dried spices to a desired size and shape for use in cooking or garnishing.
PACKING
Spice packing involves packaging and labelling spices to ensure their freshness, quality, and safety during storage and transportation.
EXPORT
Spice export involves complying with international regulations and organising logistics.
Black Pepper
Cashew
Cassia
Coffee
Desiccated Coconut
Star Anise
Turmeric
White Pepper
