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Cashew, Jackfruit and Mango Processing and Drying Lines for Export: Process, Equipment and Quality Requirements

Machinex Việt Nam 15/11/2026 News & Knowledge

To export cashews, jackfruit and mango, a business needs an integrated line from preparation and further processing to drying or freezing and packing. Each product has its own process: cashews (heat treatment, shelling, kernel drying, grading, seasoning), jackfruit (cold drying for soft pieces, vacuum drying for crispy), mango (cold drying, canning or IQF freezing). Export markets expect food safety control, traceability, metal detection and correctly labeled packaging.

Cashews, jackfruit and mango are high-volume Vietnamese crops whose value rises sharply with further processing to export standards. This guide helps businesses choose the process and equipment and plan capacity around the season. Machinex Vietnam designs and builds lines for cashew production, drying and seasoning, jackfruit drying, cold drying of fruit, canned mango and pineapple processing, and IQF freezing.

Cashew production, drying and seasoning line (Machinex)
Cashew production, drying and seasoning line (Machinex)

Process by product

ProductMain processTypical equipmentQuality points to control
Cashew kernelsClean and grade raw nuts; heat treatment; shelling; kernel drying; peeling the skin; grading; packingGrader, heat-treatment unit, shelling machine, drying chamber, color sorter, vacuum packingWhole-kernel rate, moisture, color, microbiology, mold toxins
Roasted, seasoned cashewsRoasting, seasoning, drying, cooling, packingRotating drum roaster, seasoning unit, cooling conveyor, packing machineEven roast, flavor, moisture, foreign matter
Soft dried jackfruitPreparation, slicing, low-temperature cold drying, cooling, vacuum packingPreparation and cutting machines, cold dryer, vacuum packing machineNatural yellow color, softness, moisture, no excessive caramelization
Crispy jackfruitPreparation, vacuum or freeze drying, packingVacuum or freeze dryer, packing machineCrisp porous structure, moisture typically below 5 to 10%, mold prevention
Soft dried mangoWash, peel, slice, treat, cold dry, packWasher, peeler, cutter, cold dryerColor, sweetness, softness, moisture
Canned mango and pineapplePreparation, peeling, cutting, heat treatment, filling, seaming, pasteurizingCanning line (including a 3-ton-per-hour model), seamerHygiene, seal integrity, shelf life
IQF frozen mangoWash, peel, cut, freeze each piece separately, packConveyor IQF freezerColor, flavor and nutrient retention; cold chain

Finished dried jackfruit from an agricultural drying line (illustration)
Finished dried jackfruit from an agricultural drying line (illustration)

Export market requirements

RequirementWhat to prepareSuggestion
Food safety systemGMP, HACCP; many buyers also ask for ISO 22000, FSSC 22000 or BRCGSZoned plant, one-way flow, easy hygiene
TraceabilityRaw material lot, production batch, production date, packagingBatch records and lot codes printed on packs
Residues and contaminationLimits for pesticide residues, heavy metals, mold toxins (for nuts)Test incoming raw material and finished product
Foreign bodies and metalMetal detection, foreign-matter inspection, sievingInstall a metal detector before packing
Packaging and labelsMoisture barrier, vacuum or inert gas; labels in the destination language and rules, allergen warning (cashew is a tree nut)Agree packaging with the buyer
Cold chainCold storage and transport at the right temperature (frozen products, fresh fruit)Cold rooms, reefer containers

Seasonal capacity planning

  • Define the harvest season and the raw material volume you can source reliably.
  • Choose flexible lines that handle several fruits to use equipment outside the main season (for example a multi-fruit cold dryer).
  • Size capacity from fresh material per day and inlet and target moisture.
  • Balance preparation with drying or freezing to avoid bottlenecks.
  • Plan cold storage and raw material storage.

Questions to send suppliers

  • Which fruits can the line process and at what hourly capacity?
  • Expected recovery and whole-kernel rate (for cashews) after trial?
  • Stainless steel grade, hygiene standard and technical documents for buyers?
  • Is metal detection and vacuum packing integrated?
  • Electricity and heat use per kilogram of product?
  • How are trial runs and FAT/SAT acceptance done with real raw material?

Related reading

Frequently asked questions

What stages does a cashew line include?

Cleaning and grading raw nuts, heat treatment, shelling, kernel drying, skin peeling, grading, roasting and seasoning if needed, then packing.

How do soft and crispy dried jackfruit differ?

Soft jackfruit uses low-temperature cold drying. Crispy jackfruit uses vacuum or freeze drying; finished moisture is typically below 5 to 10% for crispness and mold prevention.

Which certifications are needed to export cashews and dried fruit?

Usually GMP and HACCP, and depending on the buyer ISO 22000, FSSC 22000 or BRCGS, together with traceability records and test reports.

Can one line serve several fruits?

It can, if you choose flexible equipment such as a multi-fruit cold dryer, though each fruit may still need its own preparation equipment.

Does Machinex design export processing lines to order?

Yes. Machinex Vietnam designs, fabricates, installs, commissions and accepts lines for cashew processing, jackfruit drying, cold drying, canning and freezing to your capacity and target market.

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