VietNamNet Bridge - Both Jasmine and Japonica rice are being considered as Vietnam’s national rice brands but many experts disagree.

The Vietnam Food Association (VFA) has suggested that Jasmine and Japonica rice varieties can be chosen for development into Vietnam’s national rice brand. However, experts say they are not a reasonable choice.

Two weeks ago, experts and businesses raised their opposition against the association’s proposal on the Jasmine variety.

Professor Vo Tong Xuan, the best known rice expert, said this variety of rice has been eliminated in many countries in the world, emphasizing that a variety which is no longer favored in the world must not be the symbol of Vietnam.

VFA recently suggested adding Japonica, a Japanese rice variety, on the list of rice varieties for consideration to develop a national rice brand.

There are two reasons behind the association’s decision. First, the market demand for Japonica rice is relatively high. And second, Vietnam has favorable conditions to organize the production of the rice.

However, VFA has once again spoken about public opposition to this proposal. 

Of the 4.3 million tons of rice exported by VFA’s member companies in the first nine months of 2015, Japonica rice only accounted for one percent. 

A VFA’s report showed that 27.55 percent of rice exported was high-quality white rice, while 25.01 percent was scented rice. Average-quality white rice exports accounted for 13.69 percent of total exports, while low-cost white rice accounted for 11.29 percent. 

Huynh The Nang, VFA’s chair, said VFA wants to choose three market segments for the national rice brand development – scented rice, high-quality white rice and specialty rice. 

Japonica has been suggested for specialty rice. However, he stressed that the Japonica VFA has suggested is not the pure Japanese variety, but the one created by cross-breeding by a Vietnamese company, which also has round grains like Japanese Japonica.

Xuan believes that the rice variety mentioned by Nang is DS1 created by the Vietnam Agriculture Genetic Institute. Meanwhile, Xuan does not think DS1 could be welcomed by Japanese.

Though DS1 also has round grain like Japonica, DS1 is less soft than Japonica and therefore, it could not be rolled to make sushi.

Le Minh Truong, deputy general director of Vinafood 2, thinks it would be better to develop the rice varieties which account for the highest proportions in exports.

“Why shouldn’t we think of consolidating what we have now instead of developing completely new ones?” he said.

TBKTSG