Bitter gourd cultivation thrives throughout Sri Lanka, with significant production in Ampara, Batticaloa, and Anuradhapura districts. This distinctive vegetable has been integral to cuisine and traditional medicine for centuries, valued for unique bitter flavor and health benefits. Fresh bitter gourds are harvested young and tender, 12-15 days after flowering, at optimal taste and nutritional content.

Selected bitter gourds are washed and sliced uniformly, with some batches briefly blanched to reduce bitterness while maintaining nutritional properties. NextPort International's dehydration employs precise temperature controls preserving beneficial compounds including charantin. Our quality control tests moisture content, color retention, and microbial safety. We offer packaging from small consumer packs to industrial containers with moisture-barrier materials, providing year-round access to this nutritionally valuable vegetable.