Agricultural cooperatives in Lam Dong Province, Vietnam, are increasingly adopting freeze-drying technology to process vegetables, fruits and other crops, achieving market prices up to five times higher than fresh produce, according to a June 2, 2026 report.
Lam Dong Province is among the top provinces in Vietnam for vegetable, durian, and dragon fruit cultivation.
According to provincial agricultural statistics, the current area of various vegetables in the province is estimated at over 101,000 hectares, producing more than 3.3 million tons annually.
The durian area exceeds 45,500 hectares, with estimated production of over 310,000 tons in 2026, while the dragon fruit area is nearly 26,000 hectares, with a production of over 613,000 tons.
These are all major export items, primarily shipped fresh to the Chinese market by road, requiring high standards of cold storage.
However, the province currently lacks a large-scale post-harvest processing center, a centralized cold storage system, or a packaging center that meets export standards, leading to a relatively high percentage of exports being done through consignment.
In response, several businesses and cooperatives have intensified deep processing of items such as vegetables, tubers, and fruits.
The Dalat Garden Cooperative, operating in Xuan Truong Ward, Dalat City, is one example.
Ms. Luong Thi Yen Van of the cooperative said that since 2021, her cooperative has promoted freeze-drying of various agricultural products to bring them to market.
The cooperative currently has 35 processed agricultural products for export, with freeze-dried products as the main focus.
Products are sold to affiliated retail chains nationwide.
When the cooperative sells fresh agricultural products, they can only sell at fixed prices.
However, after freeze-drying, product prices can increase four to five times, and for some products, the value can be increased tenfold.
The freeze-dried agricultural products retain their original quality.
During processing, products are frozen at temperatures of -35°C to -40°C, then switched to freeze-drying mode, removing water from the product.
This water is then converted into gas and adheres to the tube walls, where the machine continues to heat it to preserve the nutritional value of the product.
Freeze-drying preserves the structure, shape, flavor, and color of agricultural products, making them attractive to consumers while extending shelf life significantly.
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