OCOP 3 stars with Loi Phat dry brown rice noodles

The dried brown rice vermicelli noodles are carefully packaged by Mr. Trang and are ready to serve the market. Photo: HH

Under the roof of the house, the rain was falling heavily, Mr. Trang and his wife hurriedly packed the bundles of brown rice noodles that had just been dried. At the end of the year, when they were recognized as an OCOP product, the orders for Loi Phat dried brown rice noodles increased even more…

Sharing the idea of ​​creating this beautiful purple-red brown rice vermicelli, Mr. Trang said: “My wife and I set up a factory to make dry white rice vermicelli and pho in 2014. But over time, the price of white rice increased, electricity and water increased but the price of vermicelli remained unchanged. It was not until 2023 that we decided to find a recipe for making brown rice vermicelli with a long-cherished plan. Brown rice vermicelli has potential, stable prices and is very popular in the market.”

Taking advantage of sunny days, Mr. Trang dries the noodles naturally. When it rains, Mr. Trang uses a modern dryer to ensure consistent quality for each noodle. Mr.: HH

According to Mr. Trang, his dry brown rice noodles have a distinctive local flavor. Photo: HH

Red rice, after the milling process, has a silk layer that contains a lot of starch, vitamins, fiber, minerals, unsaturated fatty acids, and protein. Rich in nutrients, brown rice vermicelli helps lose weight, limit diabetes, and reduce the risk of cardiovascular disease...

The way to prepare vermicelli is like a regular fresh vermicelli, just cook it with simple boiling water. Or from this dried vermicelli, you can wash it first and then stir-fry or mix it with some other ingredients such as vegetables, seafood, beef, etc. to create a dish that suits the taste and is suitable for many people.

Mr. Trang and his wife invested in machinery to ensure the quality of the process from soaking rice, grinding flour, to producing brown rice vermicelli. Photo: HH

At first, Mr. Trang struggled with the recipe for making dry brown rice vermicelli, not knowing how long to soak the rice, whether to use dry or wet flour, making the rice sticky and sticky, so it was ruined many times. However, after more than 5 months of research, investing 150 million VND to buy more flour extractors, dryers, and packaging machines, he was able to produce Loi Phat brown rice vermicelli effectively.

In addition, Mr. Trang's facility also faced difficulties when the vermicelli factory only had one machine that alternately made white rice vermicelli and brown rice vermicelli. However, the production process ensured hygiene and absolute food safety from every stage and process, which helped him confidently promote the product to the market.

[VIDEO] - Mr. Huynh Trang, owner of Loi Phat dry brown rice vermicelli establishment:

With the first process of washing, soaking rice, grinding water, squeezing dry rice, then making vermicelli, fermenting vermicelli, shaking vermicelli to dry, and finally packaging, Mr. Trang can make 2-3 quintals of brown rice per day (each quintal of rice produces 90kg of dry vermicelli). Up to now, on average, Mr. Trang produces over 500kg of dry brown rice vermicelli per week (depending on customer demand).

After more than a year of launching the product, introducing his dry brown rice vermicelli at fairs, startup programs and especially being recognized as meeting 3-star OCOP standards, Mr. Trang's products are trusted by many people. There were times when Loi Phat dry brown rice vermicelli was out of stock, selling well in mountainous areas, Tam Ky City, Da Nang...

Mr. Huynh Trang actively participates in trade promotion programs and fairs, introducing products to a large number of consumers inside and outside the province. Photo: HH

Although making brown rice noodles takes twice as long as making white rice noodles, the price difference between the two is twice as high. “Making dozens of kilos of brown rice is equal to the time it takes to make 100 kg of white rice. But white rice noodles are sold wholesale for 22,000 VND/kg, while brown rice noodles are sold wholesale for 40,000 VND/kg. Every month, in addition to dry white rice noodles and pho, I also have income from dry brown rice noodles, and my life is much better,” he shared.

According to Mr. Trang, in the coming time, the facility will invest heavily in the chain linking raw material areas with local people to ensure supply. And when the production line is stable, Loi Phat dry brown rice noodles will participate in e-commerce platforms.

Source: https://baoquangnam.vn/ocop-3-sao-voi-bun-gao-lut-kho-loi-phat-3147131.html