Summary: 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.
Unit: Office for Personnel and Administration, Laboratory of Protein and Enzyme technology
Journal:Journal of Agricultural Science and Technology A and B. Scopus.
Issue, Number, Pages7, 119-130
Score according to the decision of the National Council for Professor in Academic statue:0,75
Year of publication: 2017