Affiliation(s)
1. University of Agriculture and Forestry, Hue University, Hue 530000, Vietnam
2. Institute of Biotechnology, Hue University, Phu Thuong, Phu Vang, Thua Thien Hue 530000, Vietnam
ABSTRACT
Food safety has become a growing concern for citizens in the modern society
when consuming unsafe food
that directly impacts public health, life quality and well-being of each
country. People of Vietnam in general and specially in Hue city have been
facing challenge of vegetable unsafety. A survey concerning the consumption of safe vegetables was conducted in
Hue city, Vietnam. Data were collected by using a
well-structured questionnaire from representative of 30 consumers, 30 producers
and 10 collectors. The results showed that lettuce, sweet potato and Chinese
mustard were identified as the most important vegetables to consumers in Hue city.
Most of the consumers purchased vegetable every day. The cost of vegetable in every transaction was about 30,000 VND. This expenditure has not
created a great motivation for developing safe vegetable production. Most of the consumers in Hue city showed
high interest, demand, trust and satisfaction for safe vegetable. However, 50% of the consumers reported that the price of the safe vegetable was
quite expensive and price was not matched with their quality. Moreover, there were some disadvantages in each stage of vegetable
supply chain. For example, land, seed, capital, cultivation techniques,
preliminary processing, preservation, brand name, trademark and place to
consume have not met the requirement of high technology production for the
supply chain of safe vegetables. The chain linking between the production and
consumption of vegetables is not sustainable. Producers and consumers do not
have closely links. Vegetable can not be traced to origin and there is no safe
certificate. The consumers believe the quality of vegetables depending on the prestige
suppliers, such as, the vegetable shops
with foreign consultants. Safe vegetables of farmers are very difficult to be
certified for safe vegetables. Solutions and suggestions to Hue city are
proposed that it is necessary to establish the vegetable production area in Hue
city. Vegetable growers should be supported with capital, knowledge, technology,
vegetable preliminary processing and preservation. They should be supported to
build a trademark and certificate of vegetable safety and establish the chains
of effective safe vegetable consumption.
KEYWORDS
Food safety, vegetable consumption, vegetable supplying chain, Hue city.
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