Dr. Hoang Xuan Truong - Deputy Director of the Center for Research and Development of Agricultural Systems, Institute of Food Crops and Food Plants said so at the seminar " Developing processed products from rice to increase the value of Vietnam's rice industry ", organized by the National Agricultural Extension Center in coordination with the Institute of Food Crops and Food Plants in Hai Duong on October 9.
Mr. Hoang Xuan Truong, Deputy Director of the Center for Research and Development of Agricultural Systems, discussed the value chain in the Vietnamese rice industry. Photo: Nghia Le
Vietnam's rice value chain still faces many difficulties
Overview of the seminar "Developing processed rice products to enhance the value of Vietnam's rice industry" organized by the National Agricultural Extension Center in collaboration with the Institute of Food Crops and Food Plants in Hai Duong on October 9. Photo: Nghia Le
Sharing at the Seminar, Deputy Director of Thai Binh Agricultural Extension Center Nguyen Van Dinh said: Industry Agriculture in Thai Binh is considered a pillar strength, a leading criterion in economic development, with an average rice output of 160,000 hectares/year, but it is mainly consumed domestically and has not been exported due to difficulties in rice processing in the province. Rice processing facilities are still backward and have not met the required capacity.
Deputy Director of Thai Binh Agricultural Extension Center Nguyen Van Dinh discussed difficulties in Thai Binh's rice agriculture at the seminar. Photo: Nghia Le
Currently, rice processing activities in Thai Binh mainly focus on producing vermicelli, cakes, wine and rice paper. Mr. Dinh hopes that Thai Binh can improve the value chain of rice production, especially with the TBR97 rice variety which is growing strongly and has export potential thanks to its high yield.
Similarly, Hai Duong is a province with a large rice growing area with an average annual output of about 700,000 tons per year; of which, about 500,000 tons serve consumption in the province; 200,000 tons are provided for national reserves, consumption in provinces, cities and for export.
The province has more than 3,000 rice milling establishments that are processing rice for rice exporting enterprises, processing for confectionery establishments, and producing alcohol. Some rice confectionery specialties such as gai cake and khao cake of Hai Duong are the province's strengths, contributing to improving people's lives and attracting tourists.
Deputy Director of Hai Duong Agricultural Extension Center Nguyen Phu Thuy said that although Hai Duong has a number of processing facilities investing in modern technology, they mainly use outdated technology due to limitations in capital and space.
In addition, the province has implemented many measures to standardize rice growing areas and build rice brands, including granting codes for growing areas that meet export standards. However, the supply chain still faces many difficulties due to dependence on traders, affecting prices and the interests of farmers.
Deputy Director of Hai Duong Agricultural Extension Center Nguyen Phu Thuy discussed the current situation of rice production, processing and export in Hai Duong in the period of 2022-2024 at the seminar. Photo: Nghia Le
Mr. Thuy believes that to overcome this situation, there should be policies to encourage the development of a modern milling system and stabilize the domestic market, creating a solid foundation for the Hai Duong rice brand. "We are making efforts to implement policies to attract investment and support farmers, towards a more sustainable and efficient agriculture," Mr. Thuy informed.
Promote research and development of new quality rice varieties
Regarding solutions to develop agricultural value chains, especially rice chains, Dr. Hoang Xuan Truong - Deputy Director of the Center for Research and Development of Agricultural Systems said that it is necessary to promote the dissemination of documents and clear strategic directions for the country's agriculture.
Accordingly, Mr. Truong proposed 5 important strategies: Investing in research and production of rice varieties that can adapt to climate change, withstand drought and salinity, and applying biotechnology to the process. Investing in preservation and processing to minimize post-harvest losses and increase storage capacity for businesses. Developing cooperative models is also a key factor, helping farmers connect and increase competitiveness.
Mr. Truong also recommended building, protecting and developing the Vietnamese rice brand. This includes creating rice growing area codes for export and geographical indications to protect the Vietnamese rice brand. Finally, he proposed developing a sustainable, environmentally friendly rice production model to ensure that the rice industry not only grows but also contributes positively to protecting the ecosystem.
A representative of the Institute of Food Crops and Food Plants said that in recent times, the unit has promoted research and development of new rice varieties towards better quality and sustainability, typically Gia Loc 601 and HD12. These rice varieties have superior characteristics, meeting the needs of raw materials for the production of vermicelli and cakes, helping vermicelli and cakes to be chewy and of good quality.
GL601 rice variety displayed and introduced by the Institute of Food Crops and Food Plants. Photo: Nghia Le
Representatives from localities also expressed their desire to have more information on rice processing technology so that they can recommend and guide farmers to apply it, thereby increasing production value, and at the same time proposed closer coordination with scientists in researching and selecting rice varieties with suitable yield and quality for deep processing.
Rice processing in Vietnam has developed more strongly in recent years, with 3 levels. Level 1: Primary processing is the stage of harvesting, drying, milling rice...; Level 2: Secondary processing, is the stage of processing rice to produce cakes, noodles, vermicelli, pho... and other products; Level 3: Deep processing is to isolate and discover useful and rare substances in rice products.
Source: https://danviet.vn/giong-lua-moi-chat-luong-cao-chia-khoa-tot-mo-canh-cua-ra-cho-toan-cau-cho-gao-viet-nam-20241010123313617.htm
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