According to statistics from the Vietnam Pepper Association (VPA), Vietnam’s chili exports in July reached 697 tons with a value of 1.6 million USD, down 14.5% compared to the previous month. In the first 7 months, chili exports reached 8,023 tons with a value of 19.5 tons, up 3.5% in volume and 32% in turnover.
The top export markets include: China ranked first with 6,834 tons, accounting for 85.2%, down 1.9% over the same period last year; Laos ranked second with 810 tons, up 44.6%; and the US ranked third with 134 tons, up sharply 157% compared to the same period in 2023.
One of the reasons that China has increased imports of Vietnamese chili is its high spiciness and variety. In China, the chili harvest is mainly between June and October every year. Meanwhile, in Vietnam, there are two crops, so chili is available for harvest from April to early July and from January to February.
Chili provides high economic value because it can be intercropped with fruit trees, does not require much care, and is suitable for the cultivation conditions across the country. Normally, chili will be planted from September to November every year. After 2 months, it can be harvested in 3–4 batches in about 3 months. The highest quality with an ideal weight can be up to 4 kg per plant.
Chili exports have brought in 20 million USD since the beginning of the year.
Asia Pacific dominates the global chili market, with India being the world’s leading producer and exporter of dried chili, accounting for more than 6.11% in 2021. Following are Vietnam, China, and Indonesia. India is also the world’s leading producer and consumer of chili, accounting for about 36% of global production and exporting about 30% of total production.
The global chili area is about 19.89 million hectares. The main chili-growing countries are India, Myanmar, Bangladesh, Pakistan, Thailand, Vietnam, Romania, China, Nigeria, and Mexico.
In Vietnam, Dong Thap province, especially Thanh Binh district, is considered “the largest chili farm in the Southwest.” Communes along the Tien River are areas with a lot of chili-growing areas. Production of fresh chili is more than 22,500 tons per year. According to statistics, the growing area of chili in Dong Thap now is nearly 2,000 ha, with an average yield of more than 10 tons/ha.
Another chili “center” in Vietnam is Lang Son, with a growing area of more than 1,479 hectares, an increase of 91 ha compared to 2022. Chili is grown mainly in districts such as Chi Lang, Loc Binh, Huu Lung, and Van Quan. The traditional chili varieties have been replaced by new ones with higher yields.
Chili is considered an indispensable spice in food processing thanks to its color and taste. Chili also contains many vitamins, such as vitamin C, B1, B2, citric acid, malic acid, beta-carotene, etc., which are all necessary for health.
Scientists from the University of Pittsburgh (USA) demonstrated that chili can slow the growth of cancer cells, especially pancreatic cancer. It is due to the effect of capsaicin, a spicy substance that has a catalytic role, causing cancer cells to self-destruct but not harming normal cells.
Chili has special substances that can accelerate metabolism to achieve fat-burning effects in the body. This substance can also promote hormone secretion, so it works to beautify the skin.