Vietnamese spice enterprises step up efforts to conquer the global market

Building on a foundation of traditional raw material regions, many Vietnamese spice enterprises are accelerating investment in technology, standardizing production processes, and expanding export markets. As a result, they are gradually enhancing the position of Vietnam’s spice industry on the global trade map.

According to the Vietnam Pepper and Spice Association (VPSA), Vietnamese spice enterprises are no longer relying primarily on output advantages. Instead, they are shifting toward competition based on quality standards, technological application, and supply chain control. This strategic transition is decisive for maintaining and expanding market share. It comes as technical barriers in global markets continue to tighten.

At Hoang Kim Ngan Co., Ltd., more than 25 years of family experience in the pepper trade has been developed into a modern production model since 2018. The company has invested in multi-stage cleaning systems, density-based sorting, and steam sterilization. These systems meet ASTA standards with maximum moisture of 12.5% and impurities not exceeding 0.2%. As a result, its products can flexibly meet the requirements of different markets.

Similarly, Son Ha Spice Flavor Co., Ltd.—a member of Mitani Corporation since 2017—has established an ISO 17025-accredited laboratory. This facility strictly controls residues, microbiology, and food safety. Its “From Farm to Table” strategy is implemented through farmer linkages and the development of certified raw material areas. These areas meet Organic and Rainforest Alliance standards and serve demanding markets such as Japan, the EU, and the United States.

On a larger scale, Prosi Thang Long JSC operates seven factories, each covering about two hectares, located in key raw material regions. Its “From Farm to Port” model enables control over the entire process from procurement to export. In 2025, the company exported 18,038 tons of cinnamon, up 19% year-on-year. It also shipped 2,507 tons of star anise, 6,140 tons of pepper, and 12,081 tons of cashew nuts, up 84%. Revenue reached USD 181 million, equivalent to over VND 4.59 trillion. Meanwhile, processing capacity stood at 256 containers per month.

Meanwhile, DK Agricultural Products Co., Ltd. has invested in SAFESTERIL steam sterilization technology from Switzerland and BÜHLER grinding lines from Germany. The company holds BRC Grade AA certification, along with USDA & EU Organic, Halal, Rainforest Alliance, ECOVADIS Silver Medal, and SMETA certifications. Its products are supplied to more than 100 partners across the United States, Europe, Australia, the Middle East, and Asia.

Notably, after nearly 30 years of development, Lien Thanh JSC has consistently maintained annual export volumes exceeding 15,000 tons. Its products are present in over 100 countries and territories. Strong investment in sorting, cleaning, and deep processing technologies has enhanced product quality and value addition. Consequently, this has helped the company maintain its reputation as a leading exporter for many consecutive years.

Increasing value and conquering premium markets

Alongside technological standardization is a strategy of value addition and sustainable development. As global consumers increasingly prioritize origin transparency and environmental responsibility, Vietnamese spice enterprises are shifting from “selling raw materials” to “selling value.”

Product portfolios are becoming more diversified, ranging from black and white pepper, cassia cinnamon, and star anise to cashew nuts, desiccated coconut, turmeric, and various processed products. Many companies are expanding private label, OEM, and ODM production. This allows customization of specifications, packaging, and technical standards to meet international clients’ requirements.

At Prosi Thang Long, the company exports to more than 80 countries and serves over 500 global customers. It complies with BRC Global Standard (Grade A), Halal, Kosher, FDA, and ESG requirements. These standards are not only market entry conditions. They are also commitments to long-term development.

Son Ha is implementing CSR programs in raw material regions to improve farmers’ livelihoods and enhance women’s roles in the value chain. Lien Thanh remains committed to its principle of “Quality as the foundation for sustainable development.” It is proactively expanding into deep processing to reduce reliance on raw exports. Meanwhile, Hoang Kim Ngan and DK Agricultural Products are strengthening OEM, ODM, and private label services. Through this approach, they aim to better serve premium segments.

Amid ongoing volatility in global agricultural trade, many Vietnamese spice enterprises have maintained stable growth in both volume and revenue. This reflects the sector’s adaptability and internal resilience. From the basalt soils of Dak Lak to northern industrial zones, a modern, transparent, and sustainable production–processing–export ecosystem is taking shape.

The Vietnam International Pepper and Spice Outlook 2026 (VIPO 2026), organized by the Vietnam Pepper and Spice Association, is scheduled to take place from March 3–5, 2026 in Da Nang. Sponsored by the Ministry of Agriculture and Environment and the Ministry of Industry and Trade, the event is one of the most important annual forums of Vietnam’s pepper and spice industry. It is expected to attract around 300 delegates from more than 30 countries and territories. These participants include industry associations, experts, import-export enterprises, and international buyers.

Under the theme “Pepper in the Era of Global Trade Reshaping,” VIPO 2026 will analyze market contexts, consumption trends, and technical requirements in key markets. At the same time, it will promote sustainable production, strengthen traceability, and accelerate digital transformation across the value chain. In addition to in-depth discussion sessions, the program will feature exhibitions and business matching activities. It will also include a gala celebrating the 25th anniversary of VPSA, visits to Hoi An, and field trips to raw material regions.