Lychee is a scheduling problem before it is a beverage. The harvest runs a matter of weeks, the fruit bruises in transit and the aroma that justifies the price is the first casualty of any delay. Everything about supplying lychee juice at scale follows from those three facts.
A Six-Week Fruit on a Twelve-Month Listing
Because the window is so narrow, a year of supply is committed during the season itself. Fruit is pressed within hours of arriving at the plant and held at single strength, never reduced to concentrate. That is the only way a distributor can keep a seasonal item continuously on shelf without quietly switching to a reconstituted base halfway through the year — a substitution buyers notice in the glass.
Why the Larger Can
The 330ml format is aimed at the part of a range where volume in the glass matters more than the lowest possible shelf price: hotel and restaurant service, airline catering, and retail channels that have moved past the small impulse can. It gives a full single-serve pour without opening a second unit. This NFC lychee juice uses no added sugar and no artificial flavour.
Shipping Without a Cold Chain
The can is sealed and light-proof and holds 24 months at ambient temperature, which is what makes the product workable on long routes into the Gulf, West Africa and Central Asia where refrigerated distribution cannot be assumed. Artwork prints in any language the destination requires.
Across the Range
Other formats of the same fruit sit under canned lychee juice, and the wider can programme under fresh fruit juice. FSSC 22000, ISO 22000 and HACCP certification apply to every run, with samples retained. The line produces up to 20,000 cartons a day, takes orders from 500 cartons, quotes 15 to 30 days, works on T/T and loads at Ho Chi Minh City Port.
