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Sodirex Vietnam, Eric Lasportes

Freshly cut coconut with a 15-day best-before date

Eric Lasportes, founder and CEO of Sodirex Vietnam Co, LTD based in HoChiMinh since 2010, has made fresh coconut his area of expertise and created the Mekong Gourmet export brand aimed at the 4th range market. "We import exotic fruits grown in Vietnam, including coconuts produced in the Mekong Delta, for the French and European markets. Being on-site gives us the advantage of total control over the quality of our products. In fact, we are the only French company in Vietnam to be Global Gap and Chain of Custody certified."

The province of "Bến Tre": coconut kingdom
Located in the Mekong Delta, 85 km southwest of Hô Chi Minh, the province of "Bến Tre" has long been known as the "coconut kingdom." The fruit and its tree are used for food, to make utensils, crafts, doormats, brushes, and even to build houses. The coconut husk "coir" is designed to recycle waste and promote employment in the Mekong region. "Coir" represents two-thirds of the coconut husk, also known as "fluff." It is extracted manually or mechanically, then washed and dried, most of the time in the sun. The bristle fiber, a long, hard, and rigid combed coconut fiber from very ripe nuts is then extracted.

Consumption held back by cutting difficulty
Although this exotic fruit is already available in its raw for m on the fruit and vegetable shelves, consumption is held back by the difficult task of cutting it. To democratize this exotic fruit on the French and European markets, Eric Lasportes has come up with a totally new concept.
"Today, the coconut market is split into two. There is the young coconut, cut in a very specific way and consumed through a straw. For years, we have been working with the best 'Xiêm de Bến Tre' variety in different presentation methods: 'green', 'golden', 'white pearl', 'diamond', and 'easy click'. This is our specialty, but it is also a new way of eating coconut that was very well received when it was introduced at the Grand Frais chain. Then, there is the traditional brown coconut, the 'browny husk', which is eaten when ripe but is struggling to find its place on the French market. However, I am convinced that this exotic fruit has a future if we get it onto the shelves fresh, cut up, and packaged. As with freshly cut salads, which have been a huge success on the fresh produce market, we have come up with a new, practical pack in a MAP (Modified Atmosphere Package) under nitrogen, with a 15-day best-before date, to cater to the 'ready to eat' and 'on the go' market of consumers who love coconuts with thick, white flesh that are difficult to open. Coconuts are rich in fiber (over 6g/100g) and minerals (over 15% of the Reference Nutritional Value: iron, manganese, phosphorus, potassium), making it ideal for a 100% natural snack."

A best-before date of 15 days, compared with an average of 3 days for other freshly-cut products


Eric Lasportes has been working on this project for over 6 months, and it is now coming to fruition. "We are in the final stages of microbiological testing, which will confirm the 15-day best-before date we have managed to achieve. This is a definite plus when you consider that in the fresh-cut sector, most cut and packaged fruit such as pineapples or mangoes have a best-before date of 2 to 3 days. When they arrive by plane, packaged coconuts keep their freshness for 2 weeks, so consumers can enjoy the freshest fruit possible. We will start exporting in February."

If the product is as successful as expected, Eric Lasportes plans to extend the concept to other exotic fruits. "Today, certain products cannot be sold on the fresh market. For example, hearts of palm are either sold in jars or preserved in brine. Marketing them in MAP bags could meet a real need to eat products that are as natural and fresh as possible."

For more information:
Mekong Gourmet Sodirex Vietnam Co.,LTD
Phone: +84 79 237 1237 / +84 (28) 6295 9386
e.lasportes@sodirex.com
www.mekonggourmet.asia