IMPROVEMENT OF EXPORT AND DOMESTIC MARKETS FOR VIETNAMESE FRUIT THROUGH IMPROVED POST-HARVEST AND SUPPLY CHAIN MANAGEMENT

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1 Collaboration for Agriculture Rural Development (CARD) Program IMPROVEMENT OF EXPORT AND DOMESTIC MARKETS FOR VIETNAMESE FRUIT THROUGH IMPROVED POST-HARVEST AND SUPPLY CHAIN MANAGEMENT Project title: Improvement of export domestic markets for Vietnamese fruit through improved post-harvest supply chain management Project code: CARD 5/ VIE Nguyen Duy Duc1, R. J. Nissen3, Nguyen Minh Chau, Nguyen Ngu1, Vu Cong Khanh1, San Tram Anh1, Ngo Van Binh1, Tran Thi Kim Oanh1 Authors: Project Implementing organisations: 1. 1 Sub-Institute of Agricultural Engineering Post-Harvest Technology (SIAEP) Southern Fruit Research Institute (SOFRI) 3 Queensl Department of Primary Industries Fisheries (DPI & F) Introduction The fruit industry in Vietnam has a great potential plays an important role in agricultural production. In 3, Vietnam exported US$3 million of high value fruit to high-income countries imported US$1 million of fruit vegetables. Vietnam is experiencing difficulties in competing with other Asian nations in export markets its own domestic market, especially with China Thail. Ford et al., (3), suggested the competitiveness of Vietnamese fruit industries were failing due to poor, unstable product quality, no quality stards, poor post harvest technologies pre-harvest practices, lack of group co-operative marketing structures little information about supply chains, prices customers needs. This suggests that Vietnam s horticultural industries require substantial development to be globally competitive. This project will address constraints by engaging with key Vietnamese stakeholders from research institutes (SIAEP SOFRI) local farmers in the mango industries in Southern Vietnam. This project will take total supply chain network into account. This project focused on where significant benefits are to be gained in the preharvest, post-harvest marketing sectors. This project will alleviate weaknesses in the supply chain improve the capacity of stakeholders involved in pre- post-harvest technologies affecting product quality consistency. Highly specialised, targeted training programs, appropriate for institutions industry stakeholders will be provided in supply chain management planning, pre post-harvest technologies.. Research methodology.1 contents Contents Cat Hoa Loc mango, Cat Chu mango, Nam Roi Da Xanh were selected to conduct research. A strategic analysis of the mango horticultural industries supply chains in Vietnam Mapping identifying strengths weaknesses in existing domestic export chains for mango, with particular emphasis on determining consumer preferences needs, feeding results back to farmers Selection of the key stakeholders identification of key pre- post-harvest cultural constraints Developing improved export domestic supply chains for mango

2 CARD 5/ VIE Market improvement for Vietnamese fruits Setting up of new supply chains, improved farmer groups/organisations for marketing mango Pre post-harvest capacity building of mango farmers.. Methodology..1 Manuals developed.. Pomelo study..3 Mango study a) Hot water dip treatment b) Control low temperature in all supply chains c) Set up three different value/supply chains. This was done to demonstrate to the CARD project participants (farmers to retailers) the affects each supply chain product flows had on fruit quality. Three different value/supply chains were trialled. These were: Traditional supply chain (no change in technology or supply chain practices) New supply chain (new improved pre post-harvest technologies hot water treatment) Metro Cash Carry cool supply chain (New improved pre- post harvest technologies, hot water treatment cool supply chain): For the Metro Cool Supply Chain fruit were transported from the pack house in Cai Be, Tien Giang Province by air conditioned van (5oC) to Metro warehouse where the fruit were temporary placed in the Metro warehouse cool room at 5-1oC for - hours. The fruit were then transported to the supermarkets by a cold truck before : am of the next day, displayed for sale at -5oC. Fruits were collected from the supermarkets placed in a cool room (oc) at SIAEP laboratory until fruit ripened d) Mango ripening by using ethylene The dimension of repining chamber is Length x Width x Height = x 5 x mm; volume of 1,m3 with tight-close door. There is one fan at upper ceiling to blow the air inside the chamber. The floor of ripening chamber is covered by pallet Operation chamber; principle of ripening - Washing: mango after harvest were transported direct to the laboratory in the same day. Use clean water,% hypochlorite sodium to wash mango before treatment. - Mango then was put into plastic tray in the order kept a clearance enough to allow a fan blow ethylene air contact equally with the mango fruit surface. - During treatment, the repining door must be tightly closed to avoid the air leakage - Repining treatment is about hours temperature should be maintained about C. - Check the content of CO by CO measurement apparatus. In case its content is increased over 5%, slowly open the door chamber within 1-15 minutes, then close it again. Normally open the door once every 1 hours. - Use Ethylene 1ppm dosage for ripening process by using ethylene regulator. The selection of mango with the similarly weight, size is advised to get uniform color after treatment. - After repining, open the door chamber, mango were transferred to other room to storage at temperature of C within hours before distribution. e) Compare the effective of bagging non-bagging methods Ripening chamber structure: 5

3 N.D Duc, R. J. Nissen, N.M Chau, Nguyen Ngu, V.C Khanh, S.T Anh, N.V Binh & T.T Kim Oanh.. Pre- post- harvest capacity building of mango farmers Mango pest management manual Improving mango harvest systems Orchard layout design for mango Canopy management for mango Pest disease control for mango..5 Post- harvest capacity building of mango farmers Manuals covering post-harvest training covered: Optimising mangoes harvest quality in Mango postharvest manual.. Training activities Cat Hoa Loc mango quality guide, Cat Chu mango quality guide, Nam Roi quality guide Da Xanh quality guide 3. Research results discussions Ripening room design 3.1 Manuals developed Development of harvesting poles Maturity indicators Developed technical field guide preharvest manuals based on GAP These manuals were written in Vietnamese for Vietnamese farmers. Specific subjects covered were: Introduction to value supply chains Developing food value supply chains Mango Cultivation Hbook Understing quality flows Mango Pest Control Hbook Principles of supply/value chains Mango Disease Control Hbook Supply/value chian analysis Pomelo Cultivation Pest Disease Control Hbook. Developing supply/value chains Manuals covering pre-harvest training were provided: Best practice manual for mango (Mango Information Kit) Mango citrus orchard design Citrus training pruning manual Farmer citrus training pruning manual Using chemicals (A chemical hling safety manual) Citrus pest disease manual Integrated pest disease management (IPDM) system for Manuals covering supply/value chain development improvement covered: monitoring Developing strategic plans Developing action plans Developing new improved horticultural supply/value chains Supply/value chain management of fresh product quality food safety Underst supply/value chain product quality Processes used to manage fresh product quality food safety Hling transporting of fresh produce along a supply chain to maintain produce quality

4 CARD 5/ VIE Market improvement for Vietnamese fruits deliver safe consumer Marketing training produce to focus the group Designing Training Workshops for mango growers in Vietnam Socio-economic analysis of mango supply chains in Vietnam All manuals were provided to farmers, collectors, traders, wholesalers, retailers exporters who attended the CARD Project training workshops. These manuals are one measure to ensure sustainability of this project. These manuals are a way of ensuring long-term project impacts. Manuals are of then used a source of reference material for SOFRI SIAEP staff as well as the local mango farmers. On several of the farm visits in the Mekong Delta, farmers would bring out their manuals, proudly displaying them discuss various aspects they have read or need help with in trying to implement on their farms. 3. Results from experiments indicated that fruit treated with Citra Shine Special Wax had an increased the shelf life. The increase was about weeks compared to the control Vacuum Wrapping treated fruit. The change from green to yellow was about one week later for the Citra Shine Special Wax Vacuum Wrapped treated fruit compared to the Control treated fruit. This delay in colour change may have some effect on the supply chains operating in the Mekong River Delta in southern Vietnam by allowing traders, collectors, packing agents wholesalers to hold fruit back from marketing for about a week. Vacuum wrapping moisture condensation inside the wrapping also played a significant role in increasing the incidence of disease. Fruit that are vacuumed wrapped, or have a special anti-transparent applied must have no physical damage to the surface of the skin. Fruit must also be sanitised thoroughly to eliminate any possible disease infection before applying postharvest treatments. This is especially critical for fruit destined for export due to quarantine requirements of importing countries developing a reliable trade mark reputation for Vietnamese fruit. Taste evaluation (hedonic scale 1-9) Percentage moisture loss (%) Pomelo outcomes Control Citra Shine Special Vacuum Wrapping Control Citra Shine Special Wax Vacuum Wrapping Day Figure 1. Comparison of percentage moisture loss in Nam Roi Pomelo fruit between control, Citra Shine Special Wax Vacuum Wrap treatments Days Figure. Comparison of the average taste evaluations for the Control, Citra Shine Special Wax Vacuum Wrapping Treatments for Nam Roi Pomelo 7

5 N.D Duc, R. J. Nissen, N.M Chau, Nguyen Ngu, V.C Khanh, S.T Anh, N.V Binh & T.T Kim Oanh 3.3 As with most fruit, mangoes are best ripened at the wholesale market end of the chain. This will allow the fruit to travel along the chain in a hard green state reducing hling damage disease development. Mangoes should be ripened at 1oC to oc as these temperatures will allow the fruit to develop maximum colour, flavour, texture, taste, limit the loss of Vitamins. If these temperatures are maintained along the supply chain, fruit will still be in a high quality state capable of being sold at the highest market prices. Mango outcomes Hot dip treatment temperature control low Keeping mango fruit cool along the supply chain in the high humidity high temperature conditions in Southern Vietnam significantly reduces fruit weight loss by 35% to 1% extended shelf life by a minimum of days. Combinations of new fibreboard packaging, hot water dip treatment, plastic crate packaging cooling the fruit along the supply chain significantly reduced disease infestation by 55% to 93% respectively. Percentage (%) of fruit sample affected by disease 1 1 Weight loss (%) 1 Traditional New Metro Days Figure 3. Comparison of the percentage of fruit weigh loss rate in for the Traditional, New Metro Cool Supply Chains Development of new cool supply chain systems, packaging disease control methods to extend shelf life of Cat Hoa Loc mango in Southern Vietnam must be a key initiative of Government Institutes to ensure farmers in the Mekong Delta remain economically viable Mango ripening by using ethylene Colour: the colour of samples used ethylene treatment were more yellow after two days ripening than controlled samples, which looked still green after days storage. 1 Traditional supply chain New supply chain Metro cool supply chain 1 1 Days Figure. Comparison of the percentage of the fruit affected by disease for the Traditional Supply Chain, New Supply Chain the Metro Cool Supply Chain Hardness: the hardness of controlled samples are still rather high (3,7-,5 Kg/ cm) while the hardness of treated samples are reduced significantly (1, Kg/ cm). Degrees Brix: Brix level of ethylene treated samples was increased (from -% after 3- days of treatment) compared controlled samples.

6 CARD 5/ VIE Market improvement for Vietnamese fruits Compare the effective of bagging non-bagging methods Bagged fruit were only sprayed once with pesticides (before bagging), while non-bagged fruit were sprayed a further seven times. This bagging method provides to consumers a chemical free, safe product. An 7% reduction pesticides costs was achieved using fruit bagging. Table 1 below show 1% to % increase in fruit quality achieved using fruit bags across all fruit grades. Table below, show the price received in VND/kg for each fruit grade for bagged non-bagged fruit. Table 1. Comparison of fruit grades, bagged fruit versus non-bagged fruit. Grade Fruit Bagging (%) Non-Fruit Bagging (%) % change Class 1 Class 3 1 Class Table. Comparison of prices per fruit grade for bagged fruit versus non-bagged fruit. Grade Fruit Bagging (VND/kg) Non-Fruit (VND/kg) Class Class 5 5 Class Comparing production costs of fruit bagging on one Cat Hoa Loc mango tree to one tree that was not bagged was 31 VND vs. 1 VND. Comparison of income from one Cat Hoa Loc mango tree with bagged fruit versus one tree where the fruit were not bagged was 573 VND vs. 1 VND. Profit earned from one Cat Hoa Loc mango tree that was bagged was 31 VND compared to a non-bagged tree of Cat Hoa Loc 1 9 VND. These studies found that fruit bagging during the May to August period could significantly increase incomes by 7%, lifting socio-economic stings. 3.3 Pre-harvest capacity building of mango farmers Orchard layout design for mango How to change from a mixed farming system orchard to a monoculture blocks of trees (trees of the same species) planted together within the Bagging % change total farm orchard received excellent support from all the groups. This process is in line with GAP processes in Vietnam. Due to economics of doing such redesign of their orchards; it will take considerable time to implement, as farmers still have to generate a living from their farms. Two forms of change were highly acceptable to the farmers. These are: gradual tree removal replacement planting to an GAP system orchard design gradual lopping of large trees (reducing tree height). The implementation of canopy management pruning practices to increase fruit quality by allowing: o greater light penetration into the canopy o better spray penetration (This will give greater control of pests 9

7 N.D Duc, R. J. Nissen, N.M Chau, Nguyen Ngu, V.C Khanh, S.T Anh, N.V Binh & T.T Kim Oanh diseases thereby reducing effects on fruit quality help reduce chemical costs application costs) o all the crop to be harvested (reducing pests disease pressures) Many mango farmers are now planting monoculture blocks of trees to ensure they can obtain GAP accreditation. For example, Hoang Gia Company has planted monoculture blocks of (about trees) in the Binh Minh District. The Viet Hung Company has also planted about 1 hectares of mango. Mr. Hung an orchardist director of the Viet Hung Company has about 15 m of orchard or mango trees planted at a spacing of about m x m. About 5% of the area is the mango variety Cat Hoa Loc, % Cat Chu, the remaining 1% others varieties Keow Savoey of Thail, Kensington of Australia, the Taiwanese variety Tuongelephant Thom of Vietnam. Trees are kept to a manageable height of less than metres via canopy management techniques such a pruning training, tree lopping top-working trees to new varieties Canopy management for mango Correct canopy management procedures for is difficult to achieve in Vietnam due to farmers having to constantly remove branches limbs due to infestation of Huanglongbing (greening disease). It is hoped that newly established orchards trees will be pruned to the desired tree shape to facilitate the effectiveness of sprays for pests diseases improve light interception ultimately fruit quality following GAP for Vietnam. For mango, the very large, old trees with a single stem would also prove difficult to prune, but discussions held at SOFRI with staff farmers devised a system for gradual pruning training of trees. Many growers are still very hesitant or uncertain about the effects of pruning very old large mango trees. This is a cultural factor that has to be addressed in Vietnam. Other projects conducted by the 5 Australian team in northern Vietnam have found that farmers of stone fruit trees (peach plum) persimmon trees will not prune their trees because they fear they will die. It has taken over years many demonstrations to convince these farmers that trees can be lopped, stumped or pruned without dying. Many farmers are not easily convinced unless they see it demonstrated on their own orchards. The demonstration orchard set up by EMU Vietnam at Cam Rang in Khanh Hoa Province have been successfully topped pruned for several years. Also Mr. Hung s orchard at the My Xuong commune, Cao Lanh district, Dong Thap Province also demonstrates that mango trees can be managed by topping, pruning training to increase light interception improve fruit quality Pest disease control for mango Best practice systems implementation of GAP are based on good IPM IDM strategies to reduce chemical usage contaminants, enabling the producer to provide a quality assured product for his customers finally the consumers. For example: The main diseases affecting mangoes during the postharvest phase, develop from infections that occur in the field then remain latent until the fruit ripen. Disease may also develop as a result of wound infections that occur during the harvesting postharvest hling of the fruit. Applying chemicals at late fruit development stages in field or during the postharvest phase increase the risks of chemical contamination may void quality assurance stards. Therefore, correctly identifying the disease the chemical that will control the disease correct application (rate timing) early in the field is the safest, avoiding contamination, health safety issues voiding quality assurance stards. Anthracnose is a fungus that affects most parts of the mango tree. It grows on leaves, young shoots, flowers fruit. The fungus spreads