Turmeric cultivation brings sustainable growth to Minh Ngoc

In recent years, on once barren and depleted fields, members of Ngoc Son General Agriculture and Forestry Cooperative, together with local people of Minh Ngoc Commune, have diligently improved the soil and cultivated turmeric. Step by step, they have formed a concentrated raw material area linked to turmeric starch processing, opening up a sustainable direction for economic development.

From its initial crude turmeric starch product, the cooperative has proactively supported seedlings, fertilizers and technical guidance, while guaranteeing product purchase. It has established production linkages across more than 50 hectares of turmeric in villages such as Lung Hao, Lung Cang, Khau Lua, Kim Thach, Ta Luong and Ngam Piai. Each year, the cooperative purchases over 500 tonnes of fresh turmeric at VND 6,000 per kilogram, helping to raise local incomes.

To ensure the quality of pure golden turmeric starch, the cooperative has invested in a modern processing line, including grinders, starch sedimentation machines, dryers and automatic packaging systems. It has also built a dedicated processing area, drying facilities and upgraded raw material storage warehouses. Thanks to this closed production process, a range of value-added turmeric products has been developed to meet market demand.

To date, Ngoc Son General Agriculture and Forestry Cooperative has nine turmeric-based products certified with 3–4 star OCOP ratings, priced between VND 65,000 and VND 300,000 per product. These products generate high economic value, affirming the right direction in developing commodity agriculture associated with processing and local brand building.

Ngoc Son General Agriculture and Forestry Cooperative harvests sticky turmeric when the rhizomes reach full maturity, ensuring uniform size, attractive appearance and high-quality golden starch.

After harvesting, the turmeric is thoroughly washed to remove soil and impurities before being finely ground.

The filtered turmeric juice is left to naturally settle for three to four hours, with the essence extracted for the starch separation process.

Following sedimentation, the turmeric starch is separated into two products: fine light-yellow starch and brown resin used as a seasoning.

Members of Ngoc Son General Agriculture and Forestry Cooperative break and separate the starch after sedimentation, preparing it for drying to ensure quality standards.

The turmeric starch is then placed in a cold-air drying machine and dried for 48 hours to preserve its quality.

After processing, the turmeric starch is packaged using an automatic machine, completing the cooperative’s pure turmeric starch products.

Ms. Tran Thi Sau (far right), Director of Ngoc Son General Agriculture and Forestry Service Cooperative, shared that pure products such as golden turmeric starch, black turmeric starch, turmeric-honey balls, turmeric starch capsules combined with honey and notoginseng, and pure turmeric powder are widely favored by consumers.

Currently, the products are retailed at OCOP stores, on e-commerce platforms and exported to countries including the United States, the Republic of Korea and Japan.

Nhu Quynh