Black pepper gradually meeting pesticide residue requirements

A sustainable coffee industry which meets market demands requires production restructuring and training programs for farmers in sustainable practices, with a focus on reduction of plant protection chemicals.

Sustainable linkages between farmers and businesses

The Public-Private Partnership (PPP) Task Force on Black Pepper was established in 2015 with the objective of supporting sustainable black pepper production.

The Vietnam Black Pepper Association was renamed the Vietnam Pepper and Spice Association in 2023, which encompass various Vietnamese spices such as cinnamon, cardamom, chili, ginger, and turmeric.

The Ministry of Agriculture and Rural Development officially issued Decision No. 3970 on September 27, 2023 regarding the adjustment of the decision to establish the PPP Task Force for Black Pepper and Spice, jointly chaired by the Department of Plant Protection, the Department of Forestry, the Vietnam Pepper and Spice Association (VPSA), and IDH Vietnam.

With regards to the activities of the PPP Task Force for Black Pepper and Spice (referred to as the PPP Task Force) in 2023 and directions for 2024 and 2025, the Department of Plant Protection collaborated with VPSA and IDH Vietnam to organize the annual conference of the PPP Task Force for Black Pepper and Spice on November 23 in Ho Chi Minh City.

According to Ms. Hoang Thi Lien, Chairwoman of VPSA, the black pepper and spice industry in Vietnam has made significant achievements over the past twenty years and has received considerable support from the government. Vietnam currently holds a 11% share of the global spice export market, with black pepper and cinnamon leading in production and exports. This contributes to the total agricultural export turnover of Vietnam, thereby improving the lives of ethnic minorities in remote and impoverished areas.

Vietnam's total volume of spice exports reached over 355,500 tons in the first ten months of 2023, which is valued at over 1.126 billion USD, this is a decrease of 5% in value but an increase of 24.9% in volume. Notably, the export volume of black pepper reached over 223,500 tons, which is valued at 751 million USD. This is an increase of 14.6% in volume but a decrease of 11.7% in value. Additionally, the export volume of cinnamon reached 74.7 tons, marking an increase of 19.2% in volume and a decrease of 1.3% in value.

However, achieving an export volume of over 355,500 tons is the concerted effort of businesses and farmers in gradually adjusting production towards sustainability. It is expected that in 2024, Vietnam's spice export volume will reach at least 400,000 to 500,000 tons, and the value of Vietnamese products will also increase with the joint efforts of all stakeholders in the black pepper and spice supply chain.

Regarding the project results, Ms. Lien reported that the project, with support from IDH Vietnam, has allowed VPSA to gather the necessary resources to develop an application for annual seasonal surveys. Additionally, the application provides free support to farmers and businesses in keeping production records, origin traceability, among many other tasks. Consequently, buyers will be provided with timely, accurate, and updated information, increasing the credibility of the information presented to the market. Subsequently, producers are able to build trust with buyers and the market with regards to systematic production management within raw material areas thanks to digital infrastructure.

Ms. Lien recommended businesses to actively consolidate knowledge, engage in international trade, markets, and increase sustainable raw material areas in order to achieve sustainable development. Moreover, it is essential to enhance sustainable linkages between farmers and businesses. Most importantly, an assessment of the industry's state of pesticide residues is required.

Sustainable black pepper production exceeded set targets

According to Ms. Nguyen Thi Quyen, Program Manager at IDH Vietnam, the strategic goals set by the Public-Private Partnership Task Force for Black Pepper and Spice by 2025 include having 70% of Vietnamese black pepper meeting Maximum Residue Limits requirements, increasing the income of 25% of pepper farmers by 20%, providing training and agricultural services to 25,000 farmers, and achieving sustainable production for 75,000 tons of black pepper.

The evaluation results suggested that, with concerted efforts and active participation, stakeholders and farmers have made impressive progress towards these goals by the end of 2023. Estimated achievements include 60% of black pepper meeting MRL requirements, a 20% income increase for 10% of farmers, training and agricultural service access for 8,000 farmers, sustainable production of 120,000 tons of black pepper, and a 15% reduction in water usage and greenhouse gas emissions.

Ms. Quyen attributed these positive outcomes to the proactive interventions of the PPP Task Force and the responsiveness of farmers to changes in farming practices, resulting in a reduction in the use of prohibited substances on black pepper over the years.

To further support sustainable development of the black pepper and spice industry in 2024, the PPP Task Force will collaborate with monitoring and management organizations responsible for overseeing agricultural chemical use, with a focus on the correct usage of plant protection products. Additionally, the Task Force will implement projects related to child labor, enhance proposals for residue levels in Vietnamese black pepper entering the U.S. market, and mobilize resources for the successful execution of activities outlined in the PPP strategy.

Mr. Nguyen Quy Duong, Deputy Director of the Department of Plant Protection under the Ministry of Agriculture and Rural Development, provided evaluation on the activities of the PPP Task Force for Black Pepper and Spice. According to him, the Task Force is an active, dynamic, and effective group.

According to Mr. Duong, a sustainable coffee industry which meets market demands requires agricultural production restructuring; training programs for farmers in sustainable practices, with a focus on reduction of plant protection chemicals; establishing safe production linkages; building and replicating safe, organic, and sustainable black pepper production models to reduce emissions.

"In terms of production restructuring, we pledge to accompany and coordinate with relevant parties in encouraging farmers to replicate key models," emphasized Mr. Duong. He added that the Department of Plant Protection, the Sustainable Spice Initiative, and IDH Vietnam have signed a memorandum of understanding to partner in developing sustainable black pepper production and trade in Vietnam