About Viet Nam Aroma Food Company - Meat & Poultry Supplier in Viet Nam

Viet Nam Aroma Food Company is based in Viet Nam and lists ten active products across its catalogue. The catalogue covers garlic powder, chilli powder, black pepper powder, chicken meat powder, onion powder, dried carrot, pork meat powder, beef powder, shrimp powder and a general seasoning blend. These items fall under the HS chapter 09 family for spices, chapter 20 for prepared meat and chapter 20 for dehydrated vegetables, which is the standard classification used by customs for such goods. The supplier is recorded with a harbor trust tier, indicating a mid‑level verification status in trade platforms.

The product set spans three of the supplier’s top categories: Meat & Poultry, Vegetable Powder and Spices. Each entry is a processed food ingredient intended for bulk industrial use, such as seasoning formulations, flavor bases and protein enrichment powders. No additional product lines or services are mentioned in the supplied data. The focus is on dry, powdered or dehydrated forms that are typically shipped in bulk containers for downstream food manufacturers.

Product Range and Specialties of Viet Nam Aroma Food Company

The listed products include single‑ingredient powders (garlic, chilli, black pepper, onion), animal‑derived meat powders (chicken, pork, beef, shrimp) and a dried vegetable (carrot). In the spice segment, buyers commonly expect moisture levels below 12 % and particle sizes between 150 µm and 300 µm, with volatile oil content verified by gas chromatography. Meat powders are usually produced by spray‑drying; typical specifications call for protein content of 60‑70 % dry matter, moisture under 8 % and microbiological limits of ≤10 CFU/g for total plate count. Dried carrot is generally sold with moisture 5‑8 % and a rehydration ratio of about 2.5 : 1. Seasonal blends or seasoning mixes often require a declared blend ratio and may be packaged in multi‑layer polyethylene bags of 25 kg each.

Trade and Export Information - Viet Nam Aroma Food Company

Vietnam is a recognized exporter of spice powders, meat protein powders and dehydrated vegetables, supplying markets in the European Union, North America and Southeast Asia. HS 0909 covers garlic, chilli and pepper powders, while HS 2005 covers meat and fish powders; HS 2004 covers dried vegetables such as carrot. Importers typically request ISO 22000, HACCP or FSSC 22000 certification, along with a Certificate of Origin and a Phytosanitary Certificate for plant‑derived powders. Standard shipping uses 20‑foot or 40‑foot containers with food‑grade polyethylene bags sealed inside wooden crates; common Incoterms are FOB Ho Chi Minh City or CIF Shanghai. Export documentation also often includes a lab analysis report for moisture, microbial limits (e.g., total plate count ≤ 10 CFU/g, Salmonella negative) and heavy‑metal testing in accordance with EU Regulation 1881.

Sourcing from Viet Nam Aroma Food Company - Buyer Guidance

Buyers should obtain a full specification sheet that lists moisture content, particle size distribution, protein or essential oil percentages and the microbiological limits applied. Request recent laboratory reports for pesticide residues, heavy metals and pathogen testing; these are standard for both plant‑based powders and meat powders. Confirm that the supplier can provide ISO 22000 or HACCP certificates, as well as a Certificate of Origin and any required export permits before placing a bulk order. Samples of 5 kg are typical for quality verification, allowing the buyer to run organoleptic and analytical tests before committing to a full container load.

What types of spice powders does Viet Nam Aroma Food Company offer?

The catalogue lists garlic powder, chilli powder and black pepper powder, each typically produced with moisture below 12 % and particle sizes between 150 µm and 300 µm.

Are meat powders such as chicken, pork and beef available in bulk?

Yes, chicken meat powder, pork meat powder and beef powder are listed; they are spray‑dried to a protein content of 60‑70 % dry matter with moisture under 8 % and meet standard microbiological limits.

What certification documents should a buyer request?

Buyers should ask for ISO 22000 or HACCP certification, a Certificate of Origin, and recent lab reports covering moisture, microbial load, pesticide residues and heavy‑metal levels.

What packaging format is used for the powders?

Products are normally packed in food‑grade polyethylene bags of 25 kg, stacked in wooden crates for transport in 20‑foot or 40‑foot containers.

Which HS codes are relevant for these products?

Spice powders fall under HS 0909 (e.g., garlic, chilli, pepper), meat powders under HS 2005 and dried vegetables such as carrot under HS 2004.

What are typical lead times for a full container order?

Lead times commonly range from 30 to 45 days from order confirmation, depending on production scheduling and container availability.

How can a buyer verify product quality before a large purchase?

Request a 5 kg sample and conduct moisture, microbial and compositional analysis; confirm that the sample matches the supplier’s specification sheet and the required certifications.