Provides information relating to Gac fruit from cultivation to novel processing technologies, addressing several propagation and cultivation techniques to increase production and quality, including traditionally used parts of the fruit (aril) and those whose value has not yet been maximized (peel, pulp and seed).

Contributions by: Servan Ersan, Chuyen V. Hoang, Tien Huynh, Van Anh Le, Cang H. Mai, Judith Müller-Maatsch, Dao T. Nguyen, Sophie E. Parks, Huan Phan-Tai, Huu Tai Pham, Ngoc T.M Ta, Xuan T. Tran