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WHAT IS THE DIFFERENCE BETWEEN NATIVE TAPIOCA STARCH AND MODIFIED TAPIOCA STARCH

by Thao 8 May, 2022

written by Thao

Southeast Asia is the world’s largest tapioca starch producer. In the region, Vietnam is a major supplier owing to its abundant natural resources and suitable weather, which are ideal for the mass production of cassava plants. Tapioca starch, with 02 main types Native and Modified, is widely used in the food and non-food industries. The distinction between native tapioca starch and modified tapioca starch will be explained in this guide. Read on to learn more about the tapioca starch market.

1. What is native and modified tapioca starch?

Tapioca starch, also commonly called cassava starch, is one of the world’s largest starch sources, coming in behind corn starch. It is a white dry starch product extracted from cassava, a tuber from Southeast Asia also known as tapioca or manioc. There are two types of starch including Tapioca Starch; Native and Modified.

A native starch is the purest type that contains only unaltered tapioca. Derived from the root of the cassava plant, the native tapioca starch has very low residual impurities, bland flavor, and superior gel properties. For everyday cooking and food preparation, native starch is a versatile material. Its application in the food and non-food sectors, however, is often limited by its functional qualities. Several physical and chemical modification approaches have been developed to improve starch qualities, resulting in modified types.

Starch modification is a method of producing modified starch by physically, chemically, or enzymatically modifying native starch under certain conditions. A modified starch is modified to allow the starch to function properly under common conditions during processing or storage, such as high heat, high shear, low pH, freeze and cooling. Modified starch is used as a thickening agent, stabilizer, or an emulsifier.

Some modified cassava starch is used in food and non-food products. Source: Aseancassava

2. The production of tapioca starch

2.1. Native tapioca starch

Vietnam tapioca starch is produced mainly by the wet milling of fresh cassava roots. Cassava tubers that are mature and of good quality can yield about 25% starch. Per 100 kg of cassava roots, roughly 60% starch and 10% dry pulp may be recovered from dry cassava chips.

In this process, cassava roots are transported to factories. Most starch factories will process the delivered roots within 1-2 days and avoid storing perishable fresh roots as cassava roots deteriorate fast. First, the roots are put through a drum to remove soil, sand, and other contaminants. After passing the roots through the root washer, some of the residual peels, known as wet peels, are manually removed, along with some hard stems or stumps. A rasper is used to slice and grind the washed roots. The pulp is removed from the starch slurry by passing fresh root slurry through a series of extractors, ranging from coarse to fine.

The starch slurry from the fine extraction is concentrated under a certain temperature. Water is separated further by passing the starch slurry through a dewatering centrifuge, which reduces the water content from 60% in the slurry to 35-40% in the cake. Starch cake is then dried by a hot-air dryer, known as a flash dryer, until it retains only 12-13 percent moisture and is ready for sale.

Production process of native tapioca starch

Native tapioca starch manufacturing process. Source: Breuninger et al. (2009), Aseancassava

Below is the standard quality of Vietnam native tapioca starch.

Carbohydrate content as starch: 85% min
Moisture content: 13.0% max
Protein content: 0.20% max
Total ash content (m/m): 0.20% max
Whiteness: 90% min
Acidity (ml NaOH 1N/100g): 1.5 max
pH of 10% solution: 5 – 7
Viscosity(6% solution): 650 – 850 BU Min

Some indicators in the specification can vary slightly depending on quality grades and manufacturers.

2.2. Modified tapioca starch

Physically modified starch (Pregelatinized starch)

In cold water, native starch is insoluble, which limits some uses. Therefore, pregelatinized starch or instant starch are modified from native starch. It is soluble cooked starch that thickens and forms a gel in cold water without heat. Pregelatinized starch is produced by a physical process by which starch is cooked and dried. Drum drying, extrusion, and spray drying can all be used to dry the product. The common production process of pregelatinized starch involves drying of 30 – 40 % (dry solid) starch slurry on a roller drum dryer heated to 160-170°C by direct steam.

Chemically modified starch

There are various chemical processes to produce chemically modified starch. Below are some popular types of chemical processes used in the food & non-food industry.

Acid-thinned starch

Acid-thinned is chemically modified starch produced by processing natural starch with an acid such as hydrochloric acid. Also known as thin-boiling starch, this starch provides a low viscosity hot paste when cooked. When cooled, cooked starch forms an opaque and stiff gel. Acid thinned starch’s film and gel-forming qualities make it ideal for confectionery, paper, and textile applications.

Oxidized starch

Under alkaline circumstances, the reaction of starch with sodium hypochlorite (NaOCl) produces Oxidized Starch. This starch is used at the size press as a surface sizing on a wide range of uncoated free sheets to reinforce the paper surface.

Pyrodextrins

Pyrodextrin is made by burning starch in the presence of mineral acids. The product has increased film forming ability, higher solubility, and reduced hot paste viscosity, making it an excellent adhesive.

Enzyme-converted starch

Starch can be hydrolyzed by enzymes, resulting in a product with improved solubility and lower viscosity. The product with a low degree of hydrolysis is commonly used in instant food products.

In Vietnam, there are the following popular types of modified tapioca starch:

Alpha Starch (Pregelatinized Starch)
Modified starch E1404 (oxidized starch)
Modified starch E1412 (Distarch phosphate)
Modified starch E1414 (acetylated distarch phosphate)
Modified starch E1420 (acetylated starch)
Modified starch E1422 (acetylated distarch adipate)

modified starch manufacturer

Inside a modified tapioca starch manufacturer in Vietnam

3. The best applications of tapioca starch

3.1 Food

Native tapioca starch is extensively used in food recipes such as bakery products. Native and modified starches are used in food as thickening, binding, texturizing, stabilizing, gelling, film forming, and emulsifying agents. They also work well as fillers, sweeteners, flavor carriers, and fat substitutes. Canned food, frozen food, dry mixes, baked goods, snacks, noodles, dressings, soups, sauces, dairy products, meat and fish products, and baby food are just a few examples of food products that contain starch and its derivatives.

3.2 Beverage

In drinks with solid ingredients, modified starches are utilized as a colloid stabilizer. Because of their enhanced processing features and capabilities, starch-based sweeteners are favored in drinks over sucrose.

3.3 Confectionery

Gelling, thickening, texture stabilization, foam strengthening, crystal control, adhesion, film formation, and glazing are all examples of how starch products are utilized in confectionery.

3.4 Paper

Tapioca starch plays a huge role in the paper industry due to its whiteness, safety, cleanliness, and viscosity. It’s also a very good property in the water holding process because of its strong dryness.

3.5 Adhesive

Dextrins are excellent adhesives and used in many applications including corrugated board, paper-bags, laminated board, gummed paper, tapes, labels, stamps and envelopes. In animal feed, and construction materials, starch is used as adhesives or binders.

3.6 Textile

In the textile industry, starches are used as sizing agents to stiffen and preserve the thread in order to improve weaving efficiency. They’re also utilized as finishing agents to make smooth textiles and as color thickeners to make printed materials crisp and long-lasting.

3.7 Pharmaceutical, personal care, cosmetics

In tablet manufacturing, native and modified starches are used as binders, fillers, and dissolving agents. In sanitary items such as diapers and napkins, modified starch is employed as a water absorber. Medical gloves include starch powder to make them easier to wear. Specialty modified starches are utilized as a carrier for mineral oil-based skin moisturizers. Other modified starches are utilized in personal care products as emulsifiers, encapsulating agents, sizing agents, thickeners, and other additives.

Tapioca starch is used as a thickening agent in food

Viego Global – Your trusted sourcing partner in Vietnam

At Viego, we know it’s more than just finding the right factory since every step of the supply chain requires proper implementation in order to ensure clients are shipped the quality products they require. We always try our best to determine the best suppliers based on your personal needs as a company. During the process of researching potential suppliers, contacting and visiting the factories, we inspect every single thing from license, capacity, and past orders as well as the equipment and the workers’ competence. This is why we are making sure that you find the best supplier possible at the best competitive price.

Apart from Tapioca/Cassava Products, we also provide insights on other Agricultural products from Vietnam. Jump to: Vietnam’s Coffee Market, Vietnam’s Pepper Market, Vietnam’s Cashew Market , Vietnam’s Rice Market and also check many other tips for sourcing from Vietnam.

8 May, 2022 0 comment

Vietnam's Agriculture Market

AN IN-DEPTH GUIDE TO VIETNAM NATURAL RUBBER

by Thao 3 April, 2022

written by Thao

Rubber is one of Vietnam’s most valuable industrial crops, besides pepper, coffee, and cashew. Regarding natural rubber, the Southeast Asian region is the world’s most important plantation area, with Vietnam being one of the leading producers. Vietnam natural rubber material exports, such as rubber blocks and concentrated latex, as well as rubber products like tires, medical supplies, and shoe soles, have boomed in recent years. This guide will guide you through the natural rubber market in Vietnam. Read it to learn more about how to source and import natural rubber from Vietnam.

An In-depth Guide to Vietnam Natural Rubber

1. Vietnam natural rubber at a glance

a. Product overview

Vietnam’s rubber production is split between natural rubber, processed rubber products, and furniture made from rubberwood. Natural rubber tree is a latex-producing tree that belongs to the spurge family. When it gets wounded, it responds by generating more latex. Rubber trees in plantations have a 32-year economic life cycle, with 7 years of immature phase and 25 years of productive phase. At the end of its life, rubber wood is a good end product as a medium density tropical hardwood.

Rubber is an indispensable resource. It’s used in the production of a wide range of industrial and consumer goods, including tires, gloves, elastics, and hoses, to mention a few examples. Natural rubber is widely employed in a variety of applications and products, both alone and in conjunction with other materials. It has a high stretch ratio, great durability, and is exceptionally waterproof in most of its practical forms.

Natural Rubber factory

Inside a Vietnam’s natural rubber processing factory. Photo nld.com.vn

b. Main natural rubber’s growing regions in Vietnam

The rubber trees were first introduced into Vietnam by the French in 1897, mainly in the southeastern provinces such as Dong Nai, Binh Duong, Binh Phuoc and Tay Ninh. After more than a century of growth, the natural rubber industry is now one of Vietnam’s most important agricultural and forestry industries.

According to MARD, The Southeast now has the greatest rubber plantation area in Vietnam, accounting for 46.5% of the country’s total rubber plantation area, followed by the Central Highlands (27.7%). Provinces with the largest rubber plantation area include Binh Phuoc (22%), Tay Ninh (10%), and Binh Duong (18%). The Central Highlands, on the other hand, are expanding at a breakneck pace in recent years. Today, Gia Lai has established itself as a vital location for rubber plantation expansion, accounting for 12% of the country’s total rubber plantation area. Dak Lak has also become a province with a significant rubber plantation area, accounting for 4% of the country’s total rubber plantation area.

Vietnam natural rubber’s growing area chart. Source: VRA

2. Main types of Vietnam natural rubber

Natural rubber (NR) is made from the latex of rubber trees grown in plantations. Vietnam natural rubber market can be segmented into 3 main types: Standard Vietnam Rubber (SVR), Ribbed Smoked Sheets (RSS), and concentrated latex.

Regarding the product structure in the industry, most of the enterprises in Vietnam are producing block rubber (SVR) and latex (concentrated rubber). In that, SVR predominates, and also is a favorable product of Vietnam.

a. Ribbed smoked sheet (RSS)

Field latex after being collected is filtered to eliminate dirt and impurities before being made into RSS. This filtered latex is then combined with concentrated formic acid, which causes the rubber to coagulate. The solids are then rolled into raw sheet rubber and dried in the sun for six hours to make air-dried sheets. These sheets are known as ‘Ribbed Smoked Sheets’ once they have been smoked or further dried, a technique that minimizes the moisture content. This is a form of dry rubber that can be preserved for much longer than other forms.

RSS are divided into five categories based on color, elasticity, and purity: RSS1, RSS2, RSS3, RSS4, and RSS5, with RSS1 being the highest grade RSS5 denoting the lowest quality.

RSS rubber

b. Standard Vietnam Rubber (SVR)

SVR is Technically Specified Rubber (TSR) or block rubber, which is made from either field latex or some form of dried rubber such as sheet rubber, cup lump and scrap rubber that is separated into small pieces, washed, dried, and cut into bars.

Unlike the RSS process, after coagulation, the solids may be washed, shredded and granulated under controlled conditions before being dried in deep-bed driers to form a block rubber known as TSR.

SVR rubber

SVR rubber

Vietnam natural rubber in block form (crumb) is classified into 7 grades: SVR L, SVR 3L, SVR CV60, SVR CV50, SVR5, SVR 10, SVR 20.

Standard Vietnamese Rubber Specification

c. Concentrated latex

A small proportion of natural rubber is also processed and sold as latex concentrate. Concentrated latex is pure and is one of the most clean raw materials in terms of rubber. Fresh field latex is preserved with added chemicals and centrifuged to obtain a concentrated latex of 60% DRC (Dry Rubber Contents). Ammonia is added during the process to enhance the preservation of latex but depending on specific requirements of the customer.

$Concentrated latex$

Concentrated latex

3. Quality management and Vietnam’s government effort

Vietnam’s natural rubber products are tested and certified according to the Vietnamese Standard (TCVN 3769: 2004, TCVN 6314: 2007, etc). Currently, a lot of manufacturers of rubber products from Vietnam are well qualified for Vietnamese standards and International standards through cross-checking programs among Southeast Asia country members, such as ISO 9001: 2008; ISO 14001: 2004; FSC / FM-CoC; ISO / IEC 17025: 2005. The quality management system ISO9001 also helps producers to reach high reliability. Local products such as tyres and tubes for cars and motorcycles meet the Japanese industrial standards, as well as US safety standards.

Vietnam’s government considers the rubber industry a key factor for sustainable growth. Therefore, rubber manufacturers are aiming for product quality as the main competitive factor in their business strategy. Last year, Vietnam’s rubber industry concentrated on generating natural latex and enhancing processing technologies, as well as promoting catch-crop and high-tech rubber farming. To expand its market, the Vietnam Rubber Group (VRG) has formed agreements with both domestic and international companies. VRG has authorized two high-tech agriculture zones and 13 high-tech projects totaling over 4,300 hectares up until last year.

Vietnam’s rubber factory. Photo courtesy of DRC

Many Vietnamese companies are promoting the application of modern, eco-friendly business processes that meet the requirements and regulations of competent authorities. Product quality is guaranteed by an advanced quality management system and is recognised in accordance with current legal regulations. To increase product quality, the complete operating system is implemented in accordance with national and international standards, and more and more advanced machinery and equipment are used.

Viego Global – Your trusted sourcing partner in Vietnam

Apart from Natural Rubber Products, we also provide insights on other Agricultural products from Vietnam. Jump to: Vietnam’s Coffee Market, Vietnam’s Pepper Market, Vietnam’s Cashew Market , Vietnam’s Rice Market and also check many other tips for sourcing from Vietnam.

3 April, 2022 0 comment

Vietnam's Coffee Market

EXPLORING VIETNAMESE COFFEE: 03 POPULAR ROAST LEVELS

by Thao 27 February, 2022

written by Thao

Vietnam, the world’s king of Robusta coffee, has long been known for its strong and flavorful local coffee. During the last decade, green coffee beans accounted for more than 90% of Vietnam’s exported volume. Exports of highly processed coffee, on the other hand, have surged in recent years. According to Vietnam custom data, over 63,000 tons of roasted and soluble coffee goods were exported in 2016. The distinctive intense, sweet taste of Vietnamese coffee is mainly due to the flavor of the beans and especially the roast profile. Today’s blog covers three most common roast levels of Vietnamese coffee beans. Read on to learn more about different types of roasted coffee in Vietnam.

1. The roast’s hidden secret in Vietnam

Coffee quality is closely related to its processing. Normally, the processing procedure of coffee starts from green coffee beans that are subjected to a heat treatment, resulting in roasted coffee beans. Apart from the quality of green beans, the roasting method plays a vital role in defining the quality of this beverage.

In Vietnam’s local market, coffee beans are usually over-roasted as the Vietnamese prefer a stronger coffee rather than the regular ones. That is why Vietnamese coffee is renowned for having a very thick and dense mouthfeel. The beans are roasted for longer, which results in a much thicker texture and a more intense flavor of coffee. Flavorings may even be added during the roast, including butter, sugar, vanilla, and cocoa to give the beans a slightly sweeter flavor.

While there is some truth to this, Vietnamese street coffee in particular is often mixed with additives. To thicken the drink, many street coffee vendors add corn starch, soy bean powder, and even more butter. On the other hand, for export roasted coffee, a pure roasting method without any additives is widely used. For this pure coffee, while the methods vary from simple to the expensive ones, there are three main types of coffee roasts: Light roast, medium roast, and dark roast.

Learn more about different types of coffee beans in Vietnam

coffee-roasts

Roasted beans – from green, to light, to medium, to dark.

2. Light roast level (first crack)

Light roast coffee is easily identified by its light brown color, giving off a more acidic flavor while preserving the origin of the coffee bean. Light roast coffee beans are roasted between 175-200°C to either just before or right at the first crack. The result is dry-looking and pale coffee beans with a light-bodied taste.

Although light roasted coffee is less bitter, it has the most caffeine and the most acidity. Having been exposed to heat for a shorter period of time, the beans result in some exquisitely nuanced flavors that maintain much of the original taste imparted from the soil in which they were cultivated.

A cup of light roast coffee reveals sweetness taste and distinct fruity undertones, even with a subtle floral notes

Characteristics:

High acidity, high caffeine
Toasty, grain-like taste
Fruity smell

light roast

Light roasted beans

3. Medium roast level

Most coffee lovers favor a medium roast because of its well-balanced flavor profile. In this method, coffee beans are roasted a little longer than the light roast until the color turns a slightly darker shade of brown. To be exact, the longer roasting brings more flavors to the beans and results in less acidity compared to the light roast.

Medium roasts are generally roasted to the end of the first crack or the beginning of the second crack at temperatures between 200 and 220°C. The result is a fuller body, though the flavor profile tends to be more condensed. The beans appear to be medium brown in color, with a stronger smell but no oil on the surface.

A cup of medium roast coffee will most likely taste caramel sweet, with noticeable overtones of fruit and chocolate, less acidic and medium caffeine amount. In fact, this roast is the preferred type for most Americans.

Characteristics:

Moderate acidity, medium caffeine
A sugary, sweet taste
Balanced flavors

medium roast

Medium roasted beans

4. Dark roast level (second crack)

The dark roast beans are roasted a bit longer compared to the previous two variants. These beans have been roasted long enough for the oils to come out. This results in a shiny black bean, and quite oily. Dark roasts are generally not acidic, and the general rule is that the darker the beans, the less acidic and caffeine they are.

The dark roast occurs at the end of the second crack or slightly beyond, and reaches a temperature of little over 230°C. At this stage, the flavors of origin have all been eliminated because of the higher temperature and roast duration, which results in a bold and rich body and texture.

Dark roast is traditionally used to hide faulty or lower-grade coffee beans. They are roasted to the point that none of the distinguishing characteristics can be detected. Coffee roasters are now making dark roasts to bring out the deeper and darker but pleasant notes in coffee beans, rather than roasting away the unpleasant flavors.

Characteristics:

Low acidity, low caffeine
Bittersweet taste
Bold flavor

dark roast

Dark roasted beans

Viego Global – Your trusted sourcing partner in Vietnam

As a trusted sourcing company based in Vietnam, we have access to various genuine sources of roasted coffee beans with competitive price. Being connected with a good and trustful supplier of coffee is everything when it comes to sourcing coffee from Vietnam. At Viego, we know it’s more than just finding the right factory since every step of the supply chain requires proper implementation in order to ensure clients are shipped the quality coffee beans they require. We always try our best to determine the best suppliers, including coffee farms and coffee collectors based on your personal needs as a company. During the process of researching potential suppliers, contacting and visiting the factories, we inspect every single thing from license, capacity, and past orders as well as the equipment and the workers’ competence. This is why we are making sure that you find the best supplier possible at the best competitive price.

Apart from Coffee Products, we also provide insights on other Agricultural products from Vietnam. Jump to: Vietnam’s Tapioca Market, Vietnam’s Pepper Market, Vietnam’s Cashew Market , Vietnam’s Rice Market and also check many other tips for sourcing from Vietnam.

27 February, 2022 0 comment

Vietnam's Agriculture Market

A COMPLETE GUIDE TO VIETNAM TAPIOCA STARCH

by Thao 20 February, 2022

written by Thao

Vietnam is the world’s second largest country exporting cassava and cassava-made products. According to MARD, total cassava-growing areas nationwide reached 560,000 hectares, which produces nearly 9.4 million tons per year. Of which, about 70% are processed into dry tapioca starch and chips for export. In recent years, Vietnam tapioca starch has shown great potential both for export and domestic consumption due to its good quality and competitive price. This guide will guide you through the tapioca starch market in Vietnam. Read it to learn more about how to source and import Vietnam Tapioca starch.

Vietnam tapioca starch

1. A glimpse into the local production of Vietnam’s tapioca starch

Tapioca starch (or cassava powder) is a fine white crystalline product extracted from cassava tubers. Cassava is a nutraceutical root vegetable with a clean and neutral flavor, in which starch is the main constituent. Depending on the region of growth, cassava plants may also be known as mandioca, yucca, or tapioca. In Vietnam, cassava has rapidly changed its role from a food crop to an industrial crop, with a high rate of growth during the first years of the 21st Century.

a . Growing regions in Vietnam

It could be said that Vietnam is a strong producer of tapioca starch, owing to its abundant natural resources and suitable weather, which are ideal for mass-production of cassava plants. Cassava is cultivated a lot in the following provinces:

In the South: Tay Ninh Province, Binh Phuoc Province, Dong Nai Province, Binh Thuan Province.
In the Central Highlands: Gia Lai Province, Daklak Province, Dak Nong province.
In the Central Coast: Quang Ngai Province, Binh Dinh Province, Phu Yen Province, Quang Nam Province, Nghe An Province, Quang Tri province.
In the North (smaller quantity compared to the South & Central Coast): Yen Bai Province, Son La Province, Hoa Binh Province.

Particularly in Tay Ninh Province, there are 65 factories processing tapioca starch with a total annual capacity of 6.4 million tonnes of tubers. The province is now Vietnam’s largest producer, grower, and exporter of cassava products.

Tapioca starch area

A cassava growing farm in Vietnam

b. Cassava’s crop in Vietnam

In Vietnam, farmers typically plant their main cassava harvests between February and April. Harvesting time varies by area, depending on climate conditions.

In the North, growing cassava in March is the most convenient time when temperature begins to warm with spring rains, making it ideal for plants to grow and generate tubers.

While in The North Central region, January is the best month for cultivating cassava. Heavy rains will kill the cassava plant if they plant earlier.

Cassava is planted in the South Central area from January to March, when temperatures are generally high and rain is common. Tapioca is planted earlier than 1-2 months in certain regions, but it is also harvested in September and October.

In the Highland and South, farmers grow cassava mainly at the end of the dry season. Rainy season in April or May is the ideal condition, when there is stable high temperature and regular rain.

Farmers harvesting cassava in the central province of Binh Thuan, January 2021. Source: VnExpress/Viet Quoc.

2. How is Vietnam tapioca starch processed?

According to the Vietnam Cassava Association, there are 120 cassava starch factories in the country with a processing capacity of over 15.5 million tonnes. In the recent years, cassava cultivation has become more cost-effective due to new, high-yielding cassava varieties and more sustainable production techniques, particularly in the Southeast.

The process may be described into 8 steps as follows:

Weigh the fresh cassava roots to determine the starch content
Use the rotary screener to remove sand and impurities.
Peel and clean it with the peeling and cleaning machines, then slice out the root tails.
Place the freshly cleaned cassava in the Rasper, then decant to remove the protein.
Remove the fiber from the slurry by passing it through the screen. Sun-dried fiber is offered for use in animal feed.
Separate the fine fiber and impurity by Centrifuge machine.
Dry the starch in the hot-air dryer until it retains only 12-13 percent moisture and is ready for sale.
Sift the starch and pack the fine powder into the sale sacks.

processing factory

Inside a cassava processing factory. Source: baonghean

3. Vietnam tapioca starch classifications

Tapioca starch can be divided into two main types: (1) Native tapioca starch: Used in the production of animal feed, foodstuffs, etc.; (2) Modified tapioca starch: Made from native tapioca starch with the addition of additional chemicals to produce better grades for usage in the food, paper, and textile industries.

In Vietnam, there are the following popular types of modified tapioca starch:

Alpha Starch (Pregelatinized Starch)

Pre-gelatinization is the simplest modification, which is accomplished by cooking and drying. Pregelatinized starch is widely used in pharmaceuticals because it is bland, odorless, and capable of digestion.

Modified starch E1404 (oxidized starch):

Used to increase recovery rate of pulp in the paper manufacturing industry, waterproof paper.

Modified starch E1412 (Distarch phosphate):

Used as paste and stability increasing agents in food products, fillers for printers, paper industry, producing instant noodles, sausages, fish-ball, meat-ball, etc.

Modified starch E1414 (acetylated distarch phosphate):

Used in canned foods, frozen foods, soy sauce, chili sauce, tomato ketchup, soup, gravies, yogurt, meat-ball, fish-ball, pudding and jelly, baked foods, etc.

Modified starch E1420 (acetylated starch):

Used in instant noodles, frozen foods, ham, sausage, fish ball.

Modified starch E1422 (acetylated distarch adipate):

Used in the products of chili sauce, soy sauce, tomato sauce, vegetable sauce, canned meat products, canned fish, fish balls, biscuits, pudding, yogurt, cream, etc.

Tapioca starch for export

Tapioca starch is normally packed in 25kg bag for export.

4. Was the export volume of Vietnam’s cassava products affected by COVID-19 pandemic?

Despite the COVID-19 pandemic, Vietnam gained growth in the export of cassava chips and cassava-made products in 2020 according to the Agro Processing and Market Development Authority.

Although the COVID-19 pandemic did have negative impact on the cassava production industry according to the MARD, it was still one of the few agricultural products with a positive growth in export value. Data from the General Statistics Office (GSO) noted as of November, 2021, the export value of cassava rose by 65%. Export prices are also expected to remain high due to falling supply and high demand from China.

Viego Global – Your trusted sourcing partner in Vietnam

20 February, 2022 0 comment

Vietnam's Coffee Market

DIFFERENT VARIETIES OF VIETNAM COFFEE BEANS YOU SHOULD KNOW ABOUT

by Thao 4 December, 2021

written by Thao

When buying coffee, there are a lot of factors to consider, from origin and processing to roast profile and brewing technique. However, the coffee variety, which is the taxonomic rank below coffee subspecies, is sometimes disregarded. Vietnam, the world’s second-largest coffee producer after Brazil, can be counted on to deliver a diverse range of coffee varieties to the market across the world. Let’s discover some of the different varieties of coffee beans produced in Vietnam that you might encounter and their characteristics.

1. What are coffee varieties?

A variety represents a subspecies of a coffee type. Each different variety possesses distinctive physical and sensory characteristics when grown in different locations. Both Arabica and Robusta contain thousands of varieties, which come below “species” in the taxonomic hierarchy. World Coffee Research, a renowned scientific organization in the coffee industry, has over 50 verified varieties in its database.

In general, let’s take a look at the below botanical classification of coffee.

Group: Phanerogams ( seeds or flowering plants)
Subgroup: Angiosperms (angiosperms)
Class: Dicotyledons (Dicotyledons)
Subclass: Sympetale (Verwachsen Blumen Blättrige)
Family: Rubiaceae (bedstraw family)
Genus: Coffea (Coffee)
Species: e.g.: Coffea Arabica – Coffea Robusta two of the best known types of coffee
Subspecies (varieties):
- for C. Arabica e.g.: Bourbon, Mocha, Typica,…
- for C. Canephora (Robusta): Erecta, Nganda,…

Vietnam coffee variety

A high-yield coffee plant in Vietnam Source: Yara International

2. Arabica (Coffea arabica)

Arabica coffee is the world’s most popular coffee, accounting for around 60% or more of all coffee produced. Two of the most important varieties in modern arabica coffee production are Typica and Bourbon. Since the dawn of time, these coffee varieties have existed. However, due to low yield and insect susceptibility, they were difficult to grow and were eventually phased out of coffee farms. They were subsequently supplanted by Catimor, a combination of Caturra and Timor created in Portugal in 1959. Timor is a hybrid of robusta and arabica. This variety is pest resistant, easy to cultivate, and produces a high yield.

Nowadays in Vietnam, Catimor is widely grown in most regions of the coffee land, including Lam Dong, Dak Lak, Dak Nong, Quang Tri, Nghe An, and Son La. Arabica Bourbon, commonly known as Moka, is another coffee variety grown in Cau Dat, Xuan Truong, and Da Lat. As this coffee is regarded for being very good and delectable, coffeehouses frequently use it to market their roasted coffee.

2.1 Typica

Typica is one of the oldest varieties of coffee, having existed for millennia and giving rise to a number of hybrid species. In Vietnam, Typica is mostly cultivated in Cau Dat (Da Lat), with an annual yield of around 3 tons of coffee beans.

Arabica Typica coffee plant.

Arabica Typica coffee plants. Source: Worldcoffeeresearch.org

Typica was brought to Vietnam before 1988. It was until 2001 that coffee prices were extremely low. Since then, people began growing high-yielding Catimor varieties instead of Typica. In today’s Vietnam, finding genuine Typica coffee is difficult due to its scarcity.

2.2 Bourbon (Moka)

Arabica Bourbon, commonly known as Moka, is a popular coffee variety not only in Vietnam but also throughout the world. These varieties originated from a French island and were introduced to Vietnam in 1875. Due to its smooth flavour and attractive aroma, Moka was marketed as a top delicious coffee bean for the elite these days. These varieties were also imported to France to cater to the high class.

Red bourbon coffee plants

Red Arabica Bourbon coffee plants. Source: Worldcoffeeresearch.org

Nowadays, Moka is still cultivated in Xuan Tho and Xuan Truong, Cau Dat district of Dalat Province. Many people have tried to grow this kind in places other than Dalat, but the farmer is unable to produce the same high–quality fruits. Moka is known as the Queen of Coffee because of its deep and unique flavor with a wine scent.

yellow bourbon cf

Yellow Arabica Bourbon coffee plants.

2.3 Catimor

Catimor was brought to Vietnam during the 1980s. Since then, this variety has been widely planted in Vietnam due to its high yield and leaf rust resistance. Catimor currently accounts for most of Arabica coffee production in Vietnam, widely grown in most of the major coffee material areas across the country, namely Lam Dong, Dak Lak, Dak Nong, Quang Tri, Nghe An and Son La. As a result, Catimor’s quality has a major influence on the country’s overall coffee quality than any other variety.

Catimor coffee plants.

2.4 Catuai

Catuai, a hybrid coffee variety, was imported to Vietnam from Cuba in the 1980s. This coffee variety has a high yield but it is susceptible to pests and frost. As a result, Catuai was not developed further. In Vietnam, Catuai is grown mainly in Phu Quy, Nghe An, and Quang Tri. Despite the fact that it is only planted on a few plantations, the proportion of Catimor in the garden is quite high. People harvest and export together with Catimor.

Catuai coffee plants. Source: Worldcoffeeresearch.org

3. Robusta (Coffea canephora)

The majority of Vietnam coffee beans – around 97% – are the Robusta variety. Main Robusta coffee growing provinces in Vietnam are the Central Highlands, including Dak Lak, Lam Dong, Dak Nong, Gia Lai and Kon Tum. There are some geographic indications of the coffee regions (‘Buon Ma Thuot’, ‘Cau Dat – Da Lat’ and ‘Son La’) known for their quality, sweet aroma and strong flavor resulting from the soil characteristics. Since Robusta has fewer growing restrictions and has a generally less desirable flavor, it is usually sold for a lower price than Arabica beans.

In Vietnam, there are two main subspecies of Robusta: Robusta Se, and Robusta Cao San (High-yielding Robusta)

3.1 Robusta Se

This is a purebred Robusta line with higher quality than the high producing varieties. The beans are tiny yet solid and hefty in texture.

Robusta Se with smaller beans

3.2 Robusta Cao San

This high-yielding variety produces a huge yield as well as being pest and disease resistant. However, it does not compare to the Robusta Se in terms of quality. It’s often used to produce instant coffee or to extract chlorogenic acid.

Robusta Cao San

4. Liberica Coffee

Liberica coffee is called “cà phê mít” (as its leaves look like jackfruit’s leaves) in Vietnam. The species consists of two main varieties: Liberica and Exelsa. It has a somewhat strong bitter taste, especially the back-palate flavor – reminding of burnt wood. Hence, it’s usually used to mix with Arabica and Robusta coffee to create different flavors.

It takes five years for a Liberica plant to begin to bear in Vietnam. This coffee tree is drought tolerant, less water needed, so they are often grown in extensive farming. Due to its drought tolerance and good resistance to pests and diseases, cherry coffee is preferred to use as the rootstock for other popular coffee varieties

Vietnam Liberica coffee

Green Vietnam liberica coffee beans

Liberica coffee, on the other hand, is not as widely produced as Arabica and Robusta in Vietnam nowadays because of its low yield and difficult cultivation and harvesting. Compared to Liberica varieties, Excelsa are grown in small numbers. They can be found in some coffee farms in the Dalat Highlands area. Meanwhile Liberica varieties are grown in numerous regions in Vietnam, including Nghe An, Quang Tri, Gia Lai, Kon Tum, and Dalat where the environmental and climatic circumstances are ideal for this coffee variety.

Viego Global – Your trusted sourcing partner in Vietnam

At Viego, we know it’s more than just finding the right factory since every step of the supply chain requires proper implementation in order to ensure clients are shipped the quality coffee beans they require. We always try our best to determine the best suppliers, including coffee farms and coffee collectors based on your personal needs as a company. During the process of researching potential suppliers, contacting and visiting the factories, we inspect every single thing from license, capacity, and past orders as well as the equipment and the workers’ competence. This is why we are making sure that you find the best supplier possible at the best competitive price.

In order to provide a deeper insight on Vietnam’s Coffee Market, we’ve created this series along with tips on how to select the best beans from Vietnam for your business. Jump to:

4 December, 2021 0 comment

Recruitment

Sourcing Specialist

by Thao 29 November, 2021

written by Thao

JOB DESCRIPTION

VIEGO GLOBAL is an established Sourcing and Trading company based in Vietnam.

The company supplies all made-in-Vietnam products, with two main categories: Agriculture Products, and Pharmaceutical Products through our carefully selected certified Manufacturers.

We are exporting to 9 countries in the world and we are growing fast.

Position: Sourcing Specialist

Responsibilities:

Responsible for developing, sourcing the potential suppliers;
Pay on-site visits to verify manufacturers;
Contact suppliers to receive quotes and negotiate with suppliers to optimize purchasing costs;
Compare and evaluate offers from suppliers;
Contract negotiation (Trading terms);
Maintaining long terms relationships with suppliers;
Coordinate the purchasing order;
Other tasks assigned by Director

Requirements:

Have a Bachelor Degree;
Must have at least 2-year-experience in finding suppliers in the Agriculture industry: coffee, rice, cashews…;
Have skill in negotiating, solving working tasks carefully and accurately;
Ability to work independently, Team working, have a high sense of responsibility.

Benefits:

Salary: 10-15 Mil
Deep learning in Import-Export industry;
Comprehensive training and mentorship from the beginning;
Connecting and young working environment;

Working time: 8.30 am – 6.00 pm Monday to Saturday (2 days off in a month)

Contact: Please send your CV to email hr@viegoglobal.com with title: [VIEGO] Position – Full name or fill in the form below.

APPLICATION FORM

29 November, 2021 0 comment

Recruitment

Social Media Intern

by Thao 29 November, 2021

written by Thao

JOB DESCRIPTION

VIEGO GLOBAL is an established Sourcing and Trading company based in Vietnam.

The company supplies all made-in-Vietnam products, with two main categories: Agriculture Products, and Pharmaceutical Products through our carefully selected certified Manufacturers.

We are exporting to 9 countries in the world and we are growing fast.

Position: Social Media Intern

Responsibilities:

Coming up with ideas and creating informative social content that attracts a qualified audience to our owned properties.
Ensuring all content is on-brand and consistent in terms of style, tone of voice and quality.
Developing social content plans by week/month
Conducting basic desk research on the company’s product
Performing other duties as assigned by Leader.

Requirement:

Ability to write content based on available or on-demand topics and ideas;
Some past experience in writing blog/content preferred
Fluent in spoken and written English, with strong writing skill
Basic analytical skills and quick learning abilities
Full-time preferred
For part-time applicant: Being able to work 4 hours/day, 5 days/week.

Benefits:

Competitive internship allowance.
Documents and verification for the completed internship
Training and mentorship.
Opportunity to become official staffs after the 2-month internship.

Contact: Please send your CV to email hr@viegoglobal.com with title: [VIEGO] Position – Full name or fill in the form below.

APPLICATION FORM

29 November, 2021 0 comment

Vietnam's Agriculture Market

VIETNAM’S COCONUT PRODUCTS: 03 MUST-BUY TYPES OF COCONUT IN VIETNAM

by Thao 12 October, 2021

written by Thao

In recent years, coconut-related products have seen a remarkable increase in popularity as the globe moves toward healthier and more organic products. With a vast copra nut area, Vietnam is now one of the ten most productive countries in terms of coconut products. To keep up with the global ever-growing demands, the country has been investing in technology and human resources to step up the export of related products. In this guide, we will walk you through three best types of coconut products to buy in Vietnam. Read on to find out more what you need to know before importing Vietnam Coconut.

Vietnam coconut

1. A glimpse into Vietnam’s coconut kingdom

Located in the south of Vietnam, Ben Tre is renowned as the country’s coconut capital, where local farmers have been subsisting for generations on coconut trees. The province is the center of alluvial soils gathering from the Mekong Delta, thus an ideal place to provide copra nuts in top notch quality and quantity recognized by the world. Ben Tre now boasts the largest coconut-growing area in the country at 74,000 hectares (182,800 acres), of which Giong Trom District hosts more than 17,000 according to MARD.

A coconut grove in Giong Trom District

A coconut grove in Giong Trom District, Ben Tre province. Source: Vnexpress

Compared with other plants, coconut trees in Ben Tre have the highest value. The fruit is used to make everything, from food and drinks to household utensils, fine arts items and to build houses.

Due to Vietnam’s membership in several new generation free trade agreements in recent years, coconut companies in the country, and in Ben Tre in particular, have had more opportunities to develop not only in the domestic market, but also to expand exports to other countries and territories around the world. Many companies for processing coconut goods (desiccated coconut, virgin oil, charcoal, coir, candy, cleaning soil, handicraft, etc.) have been established in provinces, contributing to the growth of the coconut industry by increasing the product’s value added.

2. Vietnam Desiccated Coconut

Desiccated coconut is made from coconut meat that has had the brown coating removed. According to market demand, the white coconut meat is cleaned and cut into various sizes: fine, medium, flake, or chips. They are also graded by these cutting sizes, for example, fine grade and medium grade where fine grade is smaller particle size than the medium grade.

Many minerals and vitamins can be found in desiccated coconut. It may provide the body with essential nutrients such as glucose, acid amino acids, protein, fatty acids, iron, and phosphorus. Desiccated Coconut is suitable for usage as fillers, toppings, and ingredients in biscuits, snack bars, cakes, cookies, and other baked goods.

fine grade desiccated coconut

Fine grade Vietnam desiccated coconut

Regarding the production, a thousand nuts should provide around 130 kg of desiccated coconut. This is an arduous procedure since the husk, shell, and skin of the coconut are removed manually or semi-automatically, depending on current technology. The processes of desiccated coconut can be summarized as below:

Removal of coconut husk,
Removal of coconut shell,
Removal of thick brown coconut skin,
Washing of white coconut meat to remove foreign material,
Blanching of white coconut meat to reduce the number of microorganism to the safe level fit for human consumption within its shelf life,
Cutting of white coconut meat into the desired size,
Hot air blow drying the grated white coconut meat to reduce the moisture content from 19% to less than 3%,
Cooling of desiccated coconut,
Sieving of desiccated coconut to separate desiccated coconut as according to the desired size
Packing of desiccated coconut.

Desiccated coconut from Vietnam has a delicious and fatty flavor, as well as a pleasant odor and a milky white color. Its quality can fulfill the stringent requirements of markets such as Europe, America, and Japan, among others.

3. Vietnam Virgin Coconut Oil

Coconut oil is an edible oil made from the kernels of mature coconuts that has become extremely popular in recent years due to its numerous health advantages. Coconut oils are typically available in two varieties – virgin and refined oil. Virgin coconut oil (VCO) is produced by cold-pressing the liquid from the coconut meat, later extracting the oil from milk and water and has a milky appearance.

People prefer using VCO for personal care purposes like hair care and moisturizing skin, lips, eyelashes, makeup, body massage as well as drinking it raw. Because of its creamy and tropical flavor, besides cosmetic use, coconut oil is also used in foods such as vegetable oil (stir-fry, salad dressings, etc.). It is also a good choice if you are adding it to smoothies, coffee, and shakes.

Virgin Coconut Oil

In Vietnam, many coconut processing companies use a modern VCO production technology that results in high-quality export products. To improve the quality of Vietnam VCO, a project on extracting coconut oil with non-heating technology was implemented as part of the national program on technology renovation many years ago. With a centrifugal method, no high temperatures, and no chemicals used in the production process, Vietnam VCO quality meets high standards of not only the Asia market but also in other strict markets such as Europe, America, and Japan.

4. Vietnam Coconut Milk Powder

These products could be named differently in the market. Coconut milk powder, coconut powder, creamed coconut powder or dried coconut extract are a few samples. Basically, coconut milk powder is a fine, white powder manufactured through the spray drying process of coconut milk concentrate, which is pressed from ripe fresh coconut meat. The product after all has white color and a nice odor of natural coconut. According to different market demands, Vietnam coconut milk powder has different fat content such as 40%, 60% or over 65%.

2000 coconuts would yield about 1 ton of coconut milk powder. The production of coconut milk powder is as follow:

Breaking the dehusked nuts into halves. The split nuts are deshelled to separate the kernel.
Comminuting the kernel into small gratings using a hammer mill.
Pressing the grantings, continuous screw pressing to extract the milk. The coconut milk thus obtained is filtered by passing through a vibrating screen.
Spray drying the coconut milk into a fine milk powder using a spray dryer.
Packing the final product in Aluminum foil packets in various sizes as per customer requirement.

Coconut milk powder is packed in bulk bag for export

Coconut Milk Powder is a delicious and nutritious non-dairy creamer. The creaminess and naturally occuring sweetness make it a superstar in the kitchen. There are so many delicious uses for coconut milk powder. It is an excellent ingredient for dry applications, confectionery items, or any recipe that calls for coconut milk, such as creamy soups, smoothies, baked goods, iced drinks, yogurt, sauces, and beverages.

Viego Global – Your trusted sourcing partner in Vietnam

Apart from Coconut Products, we also provide insights on other Agricultural products from Vietnam. Jump to: Vietnam’s Coffee Market, Vietnam’s Pepper Market, Vietnam’s Cashew Market , Vietnam’s Rice Market and also check many other tips for sourcing from Vietnam.

12 October, 2021 0 comment

Vietnam's Coffee Market

EVERYTHING YOU NEED TO KNOW ABOUT VIETNAM LIBERICA COFFEE

by Thao 5 October, 2021

written by Thao

When it comes to coffee beans, the two most common commercial species, Arabica and Robusta, are two familiar names. But there is a lot more to coffee variations and genetics than that. One of the lesser known species is Liberica which accounts for less than 2% of all commercial coffee worldwide. As one of the world’s rarest coffee, Liberica is only cultivated in some Southeast Asian countries and limited areas in Western and Central Africa. Vietnam takes pride in being one of the few countries that produces an amount of quality Liberica. Read this essential guide to have an overview of Vietnam Liberica Coffee when sourcing coffee in Vietnam.

Vietnam Liberica Coffee

1. Vietnam Liberica Coffee and its history

In Vietnam, there are 3 types of coffee grown: Arabica, Robusta and Liberica. We have been talking a lot about Vietnam Robusta and Vietnam Arabica in our previous coffee series blogs, which you can check out here. For Vietnam Liberica, it provides low yielding compared to the other two. Liberica coffee is called “cà phê mít” (as its leaves look like jackfruit’s leaves) in Vietnam. The Liberica species consists of two main varieties: Liberica and Exelsa. It has a somewhat strong bitter taste, especially the back-palate flavor – reminding of burnt wood. Hence, it’s usually used to mix with Arabica and Robusta coffee to create different flavors.

It takes five years for a Liberica plant to begin to bear in Vietnam. This coffee tree is drought tolerant, less water needed, so they are often grown in extensive farming. Due to its drought tolerance and good resistance to pests and diseases, liberica coffee is preferred to use as the rootstock for other popular coffee varieties.

Vietnam Liberica Coffee leaves Liberica leaves are noticeably larger than other species. Source: CATIE Collection

In the 1890s, the Liberica species was brought to Indonesia and the Philippines to replace the Arabica plants that had died in large numbers due to coffee rust disease. Coffee was first introduced to Vietnam by an obviously coffee-crazed French priest from 1857. Dissatisfied with the yields of coffea Arabica, these French colonists introduced the Robusta and Liberica varieties in 1908. Liberica then proved to be more resistant to diseases and pests, adaptable to hotter climates and lower altitudes, and drought resistant. Liberica, on the other hand, is not as widely produced as Arabica and Robusta in Vietnam nowadays because of its low yield and difficult cultivation and harvesting.

2. Where in Vietnam is Liberica coffee grown?

Liberica coffee is grown in numerous regions in Vietnam, including Nghe An, Quang Tri, Gia Lai, Kon Tum, and Dalat where the environmental and climatic circumstances are ideal for this coffee varietal.

Liberica tree

Mature Vietnam liberica coffee plants

In the Central Highlands of Vietnam, Liberica coffee is frequently harvested late in the 12th lunar month due to its growth condition. The rainwater enables its blossoms to bloom. Cherry coffee will thus begin to grow after other types of coffee have been harvested.

Cherries are mostly harvested by hand, either stripping both unripe and overripe cherries from the tree, or by selectively picking only ripe cherries from the tree and leaving behind unripe, green cherries to be harvested at a later time. The most common processing method applied in Vietnam is the dry method after cherries have been harvested. By this method, cherries are dried under the sunlight or in mechanical driers.

Meanwhile, large-scale coffee producers mainly use wet processing technology. This is the most advanced processing technology today, and is applied in many other countries in the world.

Farmer harvest liberica coffee

A farmer in Quang Tri province harvests the ripe liberica coffee beans

3. What does Vietnam Liberica Coffee taste like?

Liberica coffee has a distinctive tart, fruity, dark and mysterious taste. The 1% caffeine content puts Liberica way behind Robusta (2.6%) and Arabica (1.6%).

In blends, it enhances the middle and back palate and lingering finish of the coffee, giving the cup more substance and power. Brewed on its own, it is a compelling and unique coffee experience. Liberica coffee has the potential to be very sweet, with lingering citrus notes.

Vietnam Liberica coffee

Green Vietnam liberica coffee beans

It is used in Vietnam as a blending coffee, where it’s mixed in with other coffees to create complexity and depth. With its distinct sour flavor, liberica coffee is commonly used in European instant coffee as it is well-suited to European tastes.

4. Main categories of Liberica Coffee to buy in Vietnam

Vietnam offers a wide range of good-quality coffee at a cheaper rate. These are main types of Liberica coffee to buy in Vietnam that you should take into consideration:

Whole green/roasted beans

Liberica coffee washed/unwashed grade 1 on screen No. 18
Liberica coffee washed/unwashed grade 1 on screen No. 16
Liberica coffee washed/unwashed grade 2 on screen No. 13

Processed coffee

Drip coffee bag (Liberica mixed)
Whole ground bean (Liberica mixed)
Instant Coffee (Liberica ingredient)

Coffee beans to buy in Vietnam on screen no. 16 and no.18 are the main raw materials for making roasted coffee and ground coffee. Smaller coffee beans such as screen no.13 are often used as mixing materials to reduce prices.

Viego Global – Your trusted sourcing partner in Vietnam

At Viego, we know it’s more than just finding the right factory since every step of the supply chain requires proper implementation in order to ensure clients are shipped the quality coffee beans they require. We always try our best to determine the best suppliers based on your personal needs as a company. During the process of researching potential suppliers, contacting and visiting the factories, we inspect every single thing from license, capacity, and past orders as well as the equipment and the workers’ competence. This is why we are making sure that you find the best supplier possible at the best competitive price.

In order to provide a deeper insight on Vietnam’s Coffee Market, we’ve created this series along with tips on how to select the best beans from Vietnam for your business. Jump to:

5 October, 2021 0 comment

Vietnam's Agriculture Market

THE IN-DEPTH GUIDE TO VIETNAM RICE MARKET

by Thao 28 September, 2021

written by Thao

Rice has always been a traditional strong export of Vietnam. As a rice production hub of the world, the country is set to remain the world’s second largest rice exporter in 2021 with 6.4 million tons, according to the US Department of Agriculture (USDA). Up to now, Vietnamese rice has been eaten in over 150 countries and territories in the world, meeting the buyers in quantity, quality, packaging and delivery time. This ultimate guide will cover all aspects of the rice market in Vietnam. Read it to learn more about how to source and import Vietnamese rice.

Vietnamese rice

1. Vietnam’s rice market at a glance

Rice production plays a vital role in the agricultural and rural development of Vietnam. It is the country’s main crop, accounting for more than 90% of total cereal production according to the General Statistics Office. The two major rice production regions of Vietnam are Red River Delta and Mekong Delta. These delta regions occupy about 66% of the total rice production area and provide up to 70% of the total material paddy yield of the whole country.

According to the Ministry of Agriculture and Rural Development (MARD), the Mekong Delta is still the largest “Rice Bowl” of Vietnam with nearly 4 million hectares by 2019. This delta annually produces over 50% of total national rice production as well as over 90% of rice commodity for export.

Vietnam Area, Yield and Paddy Production, 1993-2020. Source: GSO

According to GSO, the total paddy area and production in 2020 trend down due to urbanization, crop alteration, drought, and salinity intrusion impacts. However, rice production yields keep increasing for the past four years. In recent years, Vietnam has made a great effort in growing high productivity rice varieties and improving intensive cultivation competence of its farmers. As a result, Vietnamese paddy productivity remains stable and steadily increases every year.

2. How does Vietnam produce and process its rice?

Rice has been grown in the country for thousands of years. There are three main crops in Vietnam, including winter-spring crops, summer-autumn crops and summer crops. Have a look at the below table to know more about the timeline of each crop:

Vietnamese rice production season

Vietnamese rice production seasons

Most rice grown in Vietnam is wet-rice, meaning that it is grown in flooded fields rather than dry land as it needs a constant supply of water. Seedlings are raised in nursery beds and transplanted after 25-50 days to flooded fields. The paddy stem is submerged in two to six inches of water and the seedlings placed in rows approximately a foot apart. Farmers will then constantly check to make sure the availability of certain water levels till harvesting time.

planting vietnamese rice

Transplant process

When the leaves of the rice stalks begin to turn yellow, farmers will drain and dry the paddies to prepare for the harvest. They then harvest rice by cutting the stalks with sickles. After that, they tie the stalks together and dry them.

harvest

Farmers harvest rice with their sickles

Threshing separates the grain from the rest of the plant. This phase has already been highly mechanicalized. Rice threshers and husking machines have relatively met farmers’ demands. After threshing, the grains are dried by exposing to the sun to be ready for storage. In recent years, the application of rice drier has been getting more and more popular. Vietnamese rice drier

Vietnamese rice drier system

The husk is removed from the kernel during milling. The bran layer, which contains the majority of the nutrients, is sometimes stripped away throughout the process. The bran coat on brown rice is still intact.

Milling machine

Milling machines system in a Vietnamese rice processing company

After going through these processes, rice can be selected identical. In recent times, the quality control process has been highly improved and achieved high effectiveness. The rate of unbroken rice grains is high and rice surface quality is good. Dust and noise are treated instantly inside the machines so environmental pollution can be avoided.

3. Vietnam’s rice classification

Vietnam produces two major kinds of rice including sticky rice and ordinary rice of high and normal quality. The following are the classifications of Vietnamese ordinary rice varieties based on their structures, shapes, and colors.

According to structures and shapes: There are long grain rice, middle grain rice and short grain rice.
According to colors: There are brown rice, white rice, red rice and black rice.

Regarding Vietnamese high quality rice, there are two kinds including special quality rice and fragrant rice.

Especially for exporting, Vietnam exports the following kinds of rice: 5% broken rice polished one time, 5% broken rice polished twice, 10%, 15%, 25% and 100% broken rice. Besides, Vietnam also exports glutinous and sticky rice, ordinary rice, rice parboiling and fragrant rice.

In the current export structure, white rice still predominates. Vietnamese white rice is a competitor of Thai average and high quality rice. Regarding export categories, in 2020, the export value of white rice accounted for 32.5% of the total turnover; jasmine rice and fragrant rice accounted for 32.9%; sticky rice accounted for 29.6%; japonica rice and Japanese rice varieties accounted for 4.8% according to the MARD.

Vietnamese broken rice

Vietnamese broken rice

4. Was Vietnam’s rice export volume affected by COVID-19 pandemic?

While several agricultural commodities had major drops in 2020, the rice business saw tremendous growth. Rice is the agricultural product with the highest growth value, according to statistics from the Agency of Foreign Trade. Vietnam earned over US$3 billion from exporting rice in 2020, as stated by Vietnam Food Association (VFA), a year-on-year increase of more than 10%.

Despite the challenges provided by the ongoing COVID-19 pandemic, rice exporters swiftly adjusted their strategies and actively sought new markets, fully utilizing the benefits of FTAs. As said by Vice Chairman of the VFA, Do Ha Nam, the EU-Vietnam Free Trade Agreement (EVFTA) has created a significant potential for Vietnamese rice to enter European markets and then expand into other competitive areas.

Viego Global – Your trusted sourcing partner in Vietnam

Apart from Rice, we also provide insights on other Agricultural products from Vietnam. Jump to: Vietnam’s Coffee Market, Vietnam’s Pepper Market, Vietnam’s Cashew Market and also check many other tips for sourcing from Vietnam.

28 September, 2021 0 comment

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