Drumstick trees flourish throughout Sri Lanka, with concentrated cultivation in Jaffna Peninsula, Eastern Province, and dry zone districts supporting year-round production. These nutrient-dense vegetables have been valued in Ayurvedic medicine and local cuisine for generations. Fresh drumsticks are harvested at optimal tenderness, 6-8 weeks after flowering, when they contain maximum nutrients and characteristic flavor.

Freshly harvested drumsticks are washed, trimmed, and cut uniformly before controlled dehydration at 50-60°C to retain natural color, vitamins, and minerals. NextPort International's quality protocols include testing for moisture, microbial safety, and nutrient retention. We offer vacuum-sealed pouches, nitrogen-flushed bags, and bulk packaging designed to protect against moisture and oxidation. The dehydrated drumsticks rehydrate quickly, maintaining authentic taste and nutritional benefits for health-conscious international markets.