The lychee growing area to export to Japan was granted with growing area code where the growers must follow GlobalGAP production procedure with regular supervision of experts. In photo: Farmers in Ho Dap commune (Luc Ngan district) harvest lychee to export to Japan.

After harvest, lychees are selected and cut the stalk at the production area.

After sterilizing, the locals soak lychees in cold water below 5 degree Celcius in 10 minutes to keep the fruits fresh longer ...

...then input  the lychees in drying system to dry the surface.

The whole products are input in steaming and MethyBromidede sterilizing chambers at Toan Cau Food Import Export Joint Stock Company in Bac Giang province for about 3 hours. It is the compulsory phytosanitary “barrier” to export farm produce to Japan.

Due to the complicated development of Covid-19 pandemic, Japanese Ministry of Agriculture, Forestry and Fisheries did not dispatch any expert for direct supervision which was then authorized to officials at Vietnamese plant phytosanitary agencies.

The lychees are packed in carton box and stamped before shipment.

Lychee drivers are vaccinated against Covid-19.

The frozen truck is sprayed CloraminB for SARS-CoV-2 disinfection before getting out of the factory.

Lychees are delivered from frozen warehouse to special truck to airport.