Origin: Vietnam.
Preservation process: Air dry + sun dry.
Shape: whole leaves.
Moisture: 12% max.
Impurities: 1% max.
Taste: tasteless, characteristic.
Variety: Vietnamese Soursop.
Shelf life: 2 years from production date.
Quantity capacity: 2 tons/week. Min order: 1000kgs.
Packaging: in vacuum pack 0.5kg NW then in PP/carton.