VIETNAM GLOBAL TRADING LIMITED

The first Arabica coffee variety introduced into Vietnam since the middle of 19th century, through some French missionary priests. In 1908, France imported two more varieties of coffee into Vietnam. Those are the Robusta coffee beans and the Liberica coffee beans. Currently, Vietnam has the second largest coffee export volume in the world, only after Brazil, leading in the export of Robusta coffee and the export volume accounts for about 14% of the global market share.Our team sourcing and supplies most of Vietnam's green coffee beans from the main raw material areas such as Lam Dong, Daklak, Gia Lai and Daknong. We do fair price to support Vietnamese farmers taking care quality of every single coffee bean.

The cashew tree (Anacardium occidentale) is a tropical evergreen tree that produces the cashew seed and the cashew apple accessory fruit. The tree can grow as high as 14m (46ft), but the dwarf cultivars, growing up to 6m (20ft), prove more profitable, with earlier maturity and greater yields.

The cashew seed is commonly considered a snack nut (cashew nut) eaten on its own, used in recipes, or processed into cashew cheese or cashew butter. Like the tree, the nut is often simply called cashew.

Pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. When fresh and fully mature, the fruit is about 5mm (0.20in) in diameter, dark red, and contains a single seed, like all drupes. Peppercorns and the ground pepper derived from them may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit), or white pepper (ripe fruit seeds).

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods, tea and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents including eugenol.