Safe vegetable production process according to VietGAP standards

With the current integration trend, in order to stabilize the price of agricultural products as well as stabilize income from vegetables, clean vegetable products must meet quality standards and ensure food safety and hygiene.

Safe vegetable production under VietGap standard is a mandatory condition if the product is to exist in the market.VietGAP clean vegetables is a way to create prestige for producers as well as bring health to users.

What is VietGAP standard?

VietGAP stands for Vietnamese Good Agricultural Practices, which means Good Agricultural Practices in Vietnam issued by the Ministry of Agriculture and Rural Development in 2008 based on four criteria:

1. Criteria for standard production techniques.
2. Food safety criteria include measures to ensure that there are no chemical contamination or physical contamination when harvested.
3. Criteria for working environment is suitable to the labor capacity of farmers
4. Criteria of product origin from production to consumption.

How are safe vegetables (RAT) produced and delivered to consumers?

Safe vegetables are produced with 10 steps prescribed according to VietGAP standards.

1. Choose a soil

1. High soil and drainage are suitable for the growth of vegetables.
2. Isolate from areas with industrial waste and hospitals at least 2km, with municipal waste of at least 200m.
3. The soil must not contain toxic chemical residues.

VietGAP clean vegetables is a way to create prestige for producers as well as bring health to users.(Photo: internet).

2. Water source for irrigation

1. Use of water from the river is not polluted or treated.
2. Using water from drilled wells (for lettuce vegetables and spice vegetables).
3. Use clean water to mix foliar fertilizers and plant protection drugs.

3. Breed

1. Must know the identity of the hatchery.The imported breed must go through quarantine.
2. Cultivate only good varieties and grow healthy seedlings, not carrying pests.
3. Seeds before sowing should be treated with chemicals or heat to kill pests.

4. Fertilizers

1. Enhance the use of organic fertilizer to fertilize vegetables.
2. Absolutely do not apply manure that has not been composted, do not use fresh manure to dilute water for irrigation.
3. Use chemical fertilizers to top dressing just as required by each vegetable.Need to finish fertilizing before harvesting at least 15 days.

5. Pest and disease prevention

1. Application of pest management measures integrated IPM (integrated Pest Management).
2. Crop rotation reasonably.
3. Use good varieties, resistant to pests and diseases.
4. Take care according to the physiological requirements of plants (create healthy plants).
5. Regular cleaning of fields.
6. Use human force to kill and kill deeply.
7. Use biological preparations except rational pests.
8. Check fields to discover and promptly take appropriate management measures for pests and diseases.

Only use pesticides when absolutely necessary and according to the following requirements:

1. Do not use drugs that are banned for vegetables.
2. Choose drugs with low levels of active ingredients, less toxic to natural enemies, other animals and humans.
3. Prioritize the use of biological drugs (microbial and herbal medicines).
4. Depending on the drug, follow the instructions for use and harvesting time.

Greenhouse houses and greenhouses have the effect of limiting pests, diseases, weeds, frost, drought .

6. Use some other measures

1. Using greenhouses and greenhouses to shield: net houses and greenhouses have the effect of limiting pests, diseases, weeds, frosts, drought, shortening the growth time of vegetables, using less plant protection drugs .
2. Using plastic film to cover the soil will limit pests, diseases, weeds, save irrigation water, limit the use of pesticides.

7. Harvest

1. Harvesting vegetables at the right ripeness, according to the requirements of each vegetable, eliminating old wilted leaves, pests and deformed fruits.
2. Wash vegetables thoroughly with clean water, using clean bags to store them.

8. Preliminary processing and inspection

After harvest, vegetables will be transferred to the processing room, Here vegetables will be classified and cleaned. Wash vegetables thoroughly with clean water, using clean bags to store them.

9. Shipping

After packaging, vegetables will be sealed and shipped to the store or directly to users within 2 hours to ensure hygienic and safe conditions.

10. Storage and use

Vegetables are stored at the store at a temperature of 20 ^° C and the storage time does not exceed 2 days. Safe vegetables can be used immediately without salt or other cleaning agents.

For fresh and delicious vegetables, customers should buy just enough and use it during the day.