THE DEVELOPMENT OF SAFE VEGETABLES IN SUSTAINABLE FOOD SYSTEMS: A CASE STUDY IN THAI NGUYEN PROVINCE

Abstract

Food system (FS) and food safety remain important issues in Vietnam. In which, producing and market accesing safe vegetables plays an important role. The production of safe vegetables has not been developed currently, , although the economic efficiency analysis shows that safe vegetable production uses less material input and commands higher prices, resulting in increased income for farmers. However, the production of safe vegetables requires more labor. The quality of safe vegetables is much better than that of conventional vegetables, but it needs to follow many criteria and standards. The network of safe vegetables in Thai Nguyen has not been developed (accounting for about 10% of total output), mainly safe vegetable consumption at supermarkets and some points of sale of safe vegetables, safe vegetable consumption is difficult. Point-of-sale are not convenient for buyers, and consumer satisfication remains low. More powerful and oriented policies and sets, especially in the planning of safe vegetable production and trading areas, communication on safe vegetable products, including traceability, and state support for products is required.