Key Information on Pepper Production in Vietnam

1. Key Information on Pepper Production in Vietnam Being one of the world’s major exporters of spices, pepper production in Vietnam has its own important place. Currently the nation occupies a good 5% share in the total exports of spices worldwide, with the foremost spice export of the nation being pepper. The ‘King of Spices,’ pepper, thrives best in hot tropical climates with high levels of humidity, and this is why the country has emerged as the leading trader of the said spice over the years. The Vietnam Pepper Association, which was established in the year 2011, is currently responsible for representing the entire pepper industry of the nation. History of Pepper Production The spice of the rich of the medieval times, pepper production in Vietnam started in the 17th century. Initially grown just as a perennial plant, Vietnamese pepper is now an agricultural giant that is spread throughout the world. The cultivation of this spice took proper shape only in the period between 1983 and 1990. This took place due to the increase in the market price of the said spice. After that cultivation increased tremendously and the so did the land occupied by pepper. From 400 hectares in 1970 to 50,000 hectares in 2004, peppercorn cultivation increased rapidly, and so did the yield per hectare. Exports have been on the rise as well since and there’s no looking back for this industry in Vietnam. Pepper and Culture Legend has it, that pepper cultivation prospered in Vietnam due to its ‘Volcanic Soil.’ While this maybe a myth, varieties of pepper are a very essential part of Vietnamese cuisine. Instead of chillies, black pepper is used to add the element of spice in local dishes.Kho tiêu/kho gừng/kho riềng is a popular dish that is stewed with peppercorns, ginger or galangal. Pepper is also a very essential part of the day to day Vietnamese family meal, whether it is a part of their fish or in their dipping sauce. Black pepper is used in a variety of rice and meat dishes as well as sandwiches, a household spice one wouldn’t find the Vietnamese without. Production and Varieties The production of pepper in Vietnam is mainly concentrated in the highlands and the southeast region of the nation. The southeast region is the largest producer of pepper in the nation, accounting for 57% of the area under production as well as 58.5% of the nation’s total output. The highlands come in second in this regard, occupying 30% of the total area and 34% of the total output. In the southeast region the main areas of production are Binh Phuoc, Ba Ria Vung Tau, Dong Nai, Binh Duong, and Tay Ninh. On the other hand, in the highlands the areas of importance are Dak Nong, Gia Lai, Dak Lac, and Lam Dong. The black fertile soil in these areas is highly conducive for peppercorn cultivation. Also, a vast rural workforce is employed in the cultivation of peppercorns in the nation.

2. Black, red and white pepper is produced extensively in Vietnam. Harvesting takes place when the fruits are ripe, and they are then dried in the sun for a few days. Processing of the pepper then takes place in the “Steam Washing” plants, wherein the peppers are washed with steam and then re-dried. In 2014, the total area under production is 85, 591 hectares, while the production amounted to 151,760.8 tonnes. The export of Vietnamese pepper stood at 116,500 million tonnes in 2012, out of which 20% was occupied by white pepper. In the same year, pepper exports were valued at USD792 million. Vietnam is the top exporter of this spice in the world, occupying a mammoth share of 45% of the total exports with all the producing countries included. 95% of the pepper produced in the nation is exported. Vietnamese pepper is exported to more than 80 countries in the world, with the major markets being USA, Germany, Holland, Singapore, etc. For more details Visit Now: http://www.eximdesk.com/buzz/key-information-on-pepper-production-in- vietnam?channel=Organic_Art