Kabocha Squash (Japanese Squash)

Kabocha Squash (Japanese Squash) is grown in Vietnam and is highly sought after by businesses, especially in the naturally endowed region of Lam Dong. We offer customized cultivation services for businesses, with the capacity to produce over 10,000 tons of produce per year based on your orders.

Our ingredients are meticulously sourced from high-quality suppliers, right in the red basaltic soil of the Lam Dong Highlands, the ‘Kabocha Squash Capital’ of Vietnam.

The squash has green skin, yellow flesh, about 1.5kg/fruit. It has a sweet taste and special aroma, considered by the Japanese as a "dish from heaven". Pumpkins are grown and harvested in Da Lat according to VietGAP standards.

The flavor of kabocha squash is a blend of sweet potato and pumpkin. Its flesh tastes sweet, earthy, with a hint of nuttiness, and it is rich in beta-carotene, fiber, as well as vitamins A and C. Unlike many winter squashes with thick, inedible skins like butternut and acorn squash, kabocha squash has a thin skin that is edible.

To ensure our products meet the highest global standards, every Kabocha Squash undergoes a rigorous quality control process, from selecting high-quality seeds to real-time automated production monitoring.

• No Chemical Fertilizers
• No Growth Stimulants
• No Plant Protection Chemicals