1. Introduction to Sonneratia Caseolaris
Table of Contents
Sonneratia Caseolaris (Trái Bần) is a characteristic fruit of the mangrove ecosystems in the Mekong Delta, Vietnam. Often referred to as the “Mangrove Apple,” it plays a vital role in both the local environment and the traditional culinary culture of Southern Vietnam.
At Vinahugo, we supply high-quality Fresh Bần, Bần Puree (Cốt Bần), and Bần Powder. These products are harvested from clean, natural mangrove forests where the trees grow wildly along riverbanks and estuaries. Known for its distinct sour and slightly acrid taste, it is an indispensable ingredient in rural Vietnamese delicacies.
2. Technical Specifications
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Product Name: Mangrove Apple / Sonneratia Caseolaris (Trái Bần)
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Scientific Name: Sonneratia caseolaris (L.) Engl.
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Origin: Mekong Delta (Tra Vinh, Soc Trang, Ben Tre, Can Tho).
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Available Forms:
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Fresh Fruit: Seasonal, harvested at peak maturity.
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Bần Puree (Cốt Bần): Concentrated pulp, filtered and pasteurized for long-term storage.
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Bần Powder: Dehydrated and finely ground for convenient cooking.
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Flavor Profile: Intense sourness with a mild salty-acrid undertone.
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Aroma: Light, fresh, and characteristic of mangrove flora.
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Shelf Life: 5–7 days (Fresh), 12 months (Puree/Frozen), 18 months (Powder).
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Certification: Food Safety Certificate, ISO.
3. Key Features & Quality Standards
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Wild & Organic: Grows naturally in tidal areas without any chemical intervention or fertilizers.
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High in Vitamin C: Renowned for its antioxidant properties and ability to boost the immune system.
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Cultural Symbol: Represents the rustic and resilient spirit of the Mekong Delta people.
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Sustainability: Harvesting Bần encourages the protection of mangrove forests, which act as natural barriers against coastal erosion.
4. Versatile Applications
4.1 Culinary Specialty
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Sour Soup (Canh Chua Bần): The most famous use of the fruit. Its natural acidity creates a much more complex and refreshing broth than tamarind or vinegar.
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Bần Hotpot (Lẩu Bần): A premium specialty in Western Vietnamese restaurants, usually served with river fish (like Catfish or Sapa fish).
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Dipping Sauce: Ripe Bần is mashed with fish sauce, sugar, and chili to create a unique dip for boiled meats or raw vegetables.
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Bần Candy/Jam: A modern innovation where the pulp is processed into sweet and tangy snacks.
4.2 Traditional Medicine
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Anti-inflammatory: Traditionally used to treat sprains and external swellings.
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Digestive Support: The acidity helps stimulate digestion when consumed in moderate amounts.
5. Packaging & Logistics
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Fresh Bần: 10kg – 20kg in breathable crates to prevent bruising and fermentation during transit.
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Bần Puree: 250ml, 500ml, or 1L PET bottles/jars; or bulk 20kg drums for industrial use.
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Bần Powder: 100g, 500g, or 1kg vacuum-sealed aluminum bags.
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Logistics: * Domestic: Fast delivery via refrigerated trucks to maintain freshness.
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International: Puree and Powder are highly suitable for sea and air freight.
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6. Why Choose Vinahugo?
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Direct Harvest: We source directly from the mangrove harvesters in Tra Vinh and Soc Trang, ensuring the best seasonal fruits.
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Preservation Expertise: Our Bần Puree is processed using modern pasteurization that keeps the original flavor intact without the need for artificial colors or preservatives.
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Global Reach: We are one of the few suppliers capable of providing processed Bần products for export, helping overseas Vietnamese and international chefs access this unique ingredient.
7. Contact Information
VINAHUGO CO., LTD
📞 Phone: +84 909 735 434 (WeChat – WhatsApp)
📧 Email: info@vinahugo.com | vinahugo.info@gmail.com
🌐 Website: vinahugo.com
💬 WhatsApp: Click to chat directly
