Ms. Lê Thị Ánh Trinh
The aloe vera garden at Sun & Wind Farm in Khanh Hoa Province supplies raw materials for GC Food’s aloe vera jelly production. With a self-managed growing area and modern processing systems, all GC Food’s aloe vera products retain their natural flavor and nutritional value. In the article below, we introduce this cultivation region in detail.
1. General introduction to GC Food’s aloe vera garden
GC Food’s aloe vera growing region is systematically planned to provide a clean and stable raw material source for the production of aloe vera jelly and related ingredients.
1.1 Location of the aloe vera garden
GC Food’s aloe vera cultivation area is located within the Sun & Wind Farm system in Phu Thuan Hamlet, My Son Commune, Ninh Son District, Khanh Hoa Province.
The region is known for:
- Long periods of hot, sunny weather with low rainfall allow aloe vera to grow thick and firm.
- Sandy loam and ancient alluvial soil in My Son, ensuring good drainage.
- Significant temperature differences between day and night contribute to higher nutritional content in the plants.
Thanks to these advantages, aloe vera grown at Sun & Wind Farm consistently meets standards for crisp texture, mild taste, thin skin and appealing color.
1.2 Scale of the aloe vera garden
Currently, Sun & Wind Farm cultivates nearly 200 hectares of aloe vera, maintaining stable output through a sustainable partnership model with local farmers. GC Food fully controls its seedling production, operating nurseries with a capacity of 3 million seedlings per year, ready to support future expansion plans of up to 500 hectares.
1.3 Applied agricultural standards
All GC Food aloe vera gardens strictly comply with the following principles:
- No use of growth stimulants.
- Limited use of chemical pesticides, prioritizing biological control methods.
- GC Food propagates seedlings using in vitro technology to maintain genetic uniformity and improve crop yield.
- The cultivation area management system follows international phytosanitary standards to effectively control natural risks.
As a result, GC Food ensures a clean, consistent raw material supply with clear traceability.
2. Planting and care process at the aloe vera garden
Every step in the aloe vera planting and care process is strictly monitored by GC Food to ensure healthy growth and high productivity.
2.1 Seedling selection and soil preparation
GC Food uses in vitro tissue-cultured aloe vera seedlings, ensuring that the plants are:
- Completely disease-free
- Genetically uniform
- Strong in growth
- Stable in yield year-round
Before planting, farmers plow and loosen the soil, treat it against fungi and form raised beds for proper drainage. They also prepare a loose, well-aerated growing medium with balanced pH levels, suitable for aloe vera’s preference for dry conditions.
2.2 Aloe vera plant care
Throughout the cultivation process, farmers focus on the following factors:
- Light: Ensuring sufficient natural sunlight to enhance photosynthesis and improve leaf crispness.
- Irrigation: Applying drip or moderate watering methods to prevent waterlogging and maintain appropriate moisture levels.
- Plant spacing: Providing adequate spacing between plants to reduce the risk of pest and disease spread.
- Pest control: Prioritizing biological measures to manage pests while minimizing chemical use.
Seedlings undergo a 2 - 3 month nursery stage in net houses before being transplanted to the field, allowing them to grow stronger and better adapt to natural conditions.
2.3 Harvesting aloe vera
Aloe vera is harvested when the leaves reach full maturity. Workers carefully select healthy leaves and remove any damaged ones to ensure raw material quality. After cutting, the leaves are placed in clean baskets and transported promptly to the factory to maintain freshness.
3. GC Food aloe vera jelly processing procedure
In the aloe vera jelly production process, GC Food applies modern technology and a closed-loop manufacturing system to preserve the plant’s natural nutrients.
3.1 Step 1: Receiving and pre-processing
When raw materials arrive from the aloe vera garden, staff carefully inspect the size, color, crispness and overall health condition of the leaves. Substandard leaves are removed before the preprocessing stage begins, which includes peeling, removing the latex layer, soaking and thorough washing.
This process eliminates bitterness while preserving the aloe vera’s natural, clear appearance.
3.2 Step 2: Aloe vera processing
Depending on the product line, aloe vera undergoes the following stages:
- Dicing, shredding, or cube cutting according to requirements
- Blanching or heat steaming to remove latex and stabilize texture
- Processing with modern technology to retain its refreshing taste and characteristic crispness
- Sterilization to ensure food safety and hygiene
The Aseptic Aloe Vera line is treated at high temperatures, rapidly cooled and packaged in a sterile environment, allowing it to be stored at room temperature for 1–2 years.
3.3 Step 3: Packaging and quality control
Before dispatch, laboratory tests are conducted to evaluate microbiological indicators, crispness and size consistency to ensure uniformity across the entire batch. Staff maintains complete traceability records so customers can easily verify the product’s origin.
The aloe vera is then packed in PA/PE packaging or bulk packaging according to customer requirements. Thanks to strict quality control procedures, all finished products meet standards before being delivered to customers.
The aloe vera garden in Khanh Hoa is where GC Food’s journey of producing clean, crisp and high-quality aloe vera begins. From disease-free in vitro seedlings and standardized cultivation practices to a closed-loop production system, every product reflects GC Food’s commitment to quality.
If you are looking for a stable and safe raw material source or wish to explore aloe vera products, please refer to the introduction of the GC Food section for more information.
This article was prepared by the GC Food Team - Expert in natural ingredients.