Dried Chili Pepper Powder from Vietnam

History

Chili peppers were introduced to Vietnam during the colonial era and quickly integrated into local cuisines. Commercial production expanded post-1990s in response to increased demand from food processors and exporters. Vietnam now cultivates several hybrid and open-pollinated chili varieties optimized for both fresh consumption and drying. The government and local cooperatives have supported the expansion of chili cultivation in crop rotation programs and poverty reduction initiatives.

Production Regions

• Tây Ninh Province: Known for large-scale drying operations and high-quality output.
• Gia Lai & Đắk Lắk (Central Highlands): Ideal for high-yield chili farming with both open-field and greenhouse models.
• An Giang & Đồng Tháp (Mekong Delta): Produce chili for both fresh and dried purposes with favorable climate and irrigation.
• Quảng Ngãi & Bình Định (Central Coast): Smallholder-dominated areas with niche varieties used for drying.

Growing Conditions

• Altitude: Mostly lowland (under 500 m), though some highland zones grow specialty varieties.
• Climate: Tropical with two defined seasons—dry and wet—ideal for dual cropping.
• Soils: Sandy loam and volcanic soils with moderate organic matter.
• Irrigation: Drip and furrow systems widely used during dry season.
• Crop Cycle: 3 to 4 months depending on variety and season.

Harvesting Process

• Harvesting: Hand-harvested at full maturity for optimal color and heat concentration.
• Drying Methods: Sun drying is most common, although solar tunnels and mechanical drying are increasingly used.
• Moisture Target: Dried chilies are reduced to ~10–12% moisture for safe storage and export.

Cultivation Methods

• Farming Structure: Mix of smallholder plots and medium-sized commercial farms.
• Crop Rotation: Often grown after paddy rice or corn to reduce soil pests and diseases.
• Input Use: Moderate fertilizer use; biopesticides gaining popularity among export-oriented farms.
• Pest Management: Chili fruit borer and anthracnose are common concerns.

Supply Chain

• Producers: Over 35,000 chili farmers, many integrated into cooperative or contract farming models.
• Processors: Specialized in drying, cleaning, grading, and packing for domestic and export sales.
• Exporters: Typically source from aggregation points in the Mekong and Central Highlands.
• Traceability: Improving through cooperative and contract farming initiatives.

Local Logistics

• Transport: Motorcycle and small truck transport from field to drying or collection centers.
• Drying Infrastructure: Open-air and rack-based sun drying is common; more advanced infrastructure near export hubs.
• Export Ports: Hồ Chí Minh City and Đà Nẵng serve as primary export points.

Regulations and Certifications

• Regulatory Bodies: Ministry of Agriculture and Rural Development (MARD) oversees safety standards.
• Certifications: GAP (VietGAP), Organic, and GlobalG.A.P. for export-oriented production.

Quality Standards

• Moisture Content: Target ≤12% for export.
• Color: Bright red preferred; less browning indicates better handling.
• Size & Shape: Depends on destination; consistent shape and size fetch higher prices.
• Aflatoxin Testing: Mandatory for EU and some Middle Eastern markets.

Trade Terms

• Exports (2023): Estimated ~28,000 metric tons of dried chili exported.
• HS Code: 0904.21 (Dried Capsicum, not crushed or ground).
• Top Export Markets: China, South Korea, Thailand, UAE, India, and Japan.

Environmental Impact

• Pesticide Use: Some overuse observed in conventional farms; export farmers shifting to safer practices.
• Water Use: Drip irrigation is expanding to reduce water waste.
• Land Use: Grown in rotation, minimizing long-term land degradation.

Social Impact

• Rural Employment: Chili farming provides seasonal jobs for thousands, particularly women.
• Women’s Role: High involvement in post-harvest drying and sorting stages.
• Income Diversification: Chili is often the most profitable short-cycle crop in many farming systems.

Uses

• Domestic Use: Crushed chili flakes, chili oil, and fermented chili paste.
• Industrial Use: Chili powder, spice blends, and sauces.
• Export: Whole dried pods, crushed flakes, and chili powder to spice manufacturers and retailers.