Vietnam is one of the leading exporters of spices in the world with the nation accouting for 5 percent of total spices export in the world.

1. Key Information on Pepper Production in Vietnam
Beingone of the world’smajorexportersof spices,pepperproductioninVietnamhasitsown important
place.Currentlythe nationoccupiesagood5% 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
throughoutthe world.The cultivation of this spice took proper shape only in the period between 1983
and 1990. Thistookplace due to the increase inthe marketprice of the saidspice. 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
Legendhasit,that peppercultivationprosperedinVietnamdue toits‘VolcanicSoil.’While thismaybe a
myth, varieties of pepper are a very essential part of Vietnamese cuisine. Instead of chillies, black
pepperisusedtoadd the elementof spice inlocal dishes.Kho tiêu/kho gừng/kho riềng is a popular dish
that isstewedwithpeppercorns,gingerorgalangal.Pepperisalsoaveryessential partof the day to day
Vietnamese familymeal,whetheritisa 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 productionof pepperinVietnamismainly 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.Onthe otherhand,in the highlandsthe areasof 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 andwhite pepperisproducedextensivelyinVietnam. Harvesting takes place when the fruits
are ripe,andtheyare thendriedinthe sunfor 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 exportswithall the producingcountriesincluded.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.
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