Importing vermicelli into the Philippines, Thailand, Vietnam, Indonesia, Malaysia or Singapore is a volume business. A single bad container can cost you a season of shelf space. Here are the five checks we recommend every buyer runs before committing.
1. Ask how the noodles are dried
Traditional vermicelli is air-dried, which exposes the product to dust and fluctuating humidity. Steam-dried vermicelli — the process we use for our premium range — is significantly more sanitary and delivers a more consistent rehydration across batches.
2. Confirm the starch composition
Genuine Longkou vermicelli is made from mung bean or pea starch. Lower-cost blends substitute corn starch. Neither is “wrong”, but your customers will taste the difference and your retail partners will price accordingly. Always confirm the raw material list in writing.
3. Get carton counts before you book freight
Every product page in our catalogue lists packing and loading quantities. For example, Premium Longkou Vermicelli 250 g packs 40 bags per carton, with 520 cartons (5.2 MT) in a 20′ container and 1,300 cartons (13 MT) in a 40′ high-cube. Planning this before you book freight avoids demurrage.
4. Request a pre-shipment inspection
A photo report of the packed cartons, net weights and container loading is standard practice for serious exporters. If a supplier resists this request, treat it as a red flag.
5. Start with a trial container
A 20′ container is the right size for a first order. It is enough to test retail sell-through in one market without over-committing capital, and it gives you real feedback on rehydration and shelf performance before scaling.
Ready to test our product? Send us an enquiry with your market and target pack size.