According to Vice Chairman of the district’s People’s Committee Huynh Quang Hung, Phu Quoc has about 520 hectares of pepper plants, mainly in Cua Duong, Cua Can and Duong To communes.

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Phu Quoc pepper is famous for its heat, pungency and strong aroma. (Photo for illustration)

To develop pepper output, quality and economic efficiency, the district is providing farmers with cultivation techniques to prevent diseases, and investing in building an irrigation system for the dry season.

Local authorities have also helped farmers upgrade pepper growing areas with poor productivity and low economic efficiency, expand new areas and develop pepper-based ecotourism.

The district also studied building pepper production towards Global Good Agricultural Practice (GlobalGAP) and applied advanced cultivation techniques to create clean and profitable products.

In 2017, Phu Quoc produced 1,245 tons of pepper, surpassing the yearly target by 3.7 percent, up 2 percent compared to the previous year.

In Phu Quoc, farmers do not use chemical fertilizers but organic ones and dry peppers under the sunlight instead of by machine as in other regions. Thanks to this natural farming process along with favorable climate, rich soil and abundant sunshine, Phu Quoc pepper is famous for its heat, pungency and strong aroma, especially the red pepper.

Phu Quoc pepper was recognized as a “collective trademark” by the National Office of Intellectual Property of Vietnam under the Ministry of Science and Technology in 2011.

Source: VNA