After graduating from university, Thanh worked for a government agency, where he met young entrepreneurs, sparking his ambition to build wealth from local produce.

In 2020, during the COVID-19 outbreak, Thanh stayed at home for eight months. Seeing the abundant ca na fruit from his family’s garden going to waste, he decided to make sweet-sour pickled ca na for sale.

Ca na is a familiar fruit for Mekong Delta locals, traditionally growing wild along canals and rivers, especially during the flood season. 

Thanh saw great potential in the market for sweet-sour ca na, especially as it remains a novel treat in northern and central Vietnam.

In fact, there are ca na-made products available in the market, but there was a shortage because of problems in fruit preservation. The challenge was to turn this familiar snack into a high-quality product while preserving its traditional flavor.

He took a bold step when spending VND400 million to buy modern equipment, including ozone washing machines, pressing machines, dryers, and packaging systems.

“Ca na is still grown naturally, but some farmers spray pesticides to enhance its appearance. In other cases, farmers spray pesticides for other crops, and the chemicals may touch ca na. So, I need an ozone washing machines to remove pesticide residues, ensuring the best quality for consumers,” he explained.

After perfecting his product, Thanh pitched it in Soc Trang but faced rejections as the product was more expensive than the average market price. Undeterred, he spent nearly VND100 million to open a product showcase store in Can Tho.

Initially, he could sell only a few boxes of pickled ca na, but he didn’t give up, so he decided to sell via social media to reach more customers.

National recognition 

After some months, his sweet-sour pressed ca na gained nationwide recognition.

Some customers noted that while Thanh’s ca na was delicious, the seeds were inconvenient. He immediately began thinking about seed removal. After studying online and collaborating with an engineer, Thanh spent VND80 million to develop the market’s first ca na seed-removing machine, creating a product that customers love.

Thanh emphasized the importance of selecting fresh ca na. He only uses newly harvested ca na which is transported to his facility with ice within six hours to preserve its vibrant green color. 

At the workshop, the fruit is deseeded, washed with ozone, marinated with sugar, and frozen. Ca na is packed when receiving orders and shipped to customers within the same day to maintain freshness.

“This method keeps the traditional sweet-sour taste without the bitterness, while the fruit retains its green, appealing look,” he said.

Hoai Thanh