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Kon TumProvince/city / Central Highlands

Kon Tum Province

approx. 57 ten thousand peoplePopulation
Tropical highland climate. Annual average 22–23°C. Cool in the highlands of the Truong Son Range.

Kon Tum Province

Vietnamese name Kon Tum
Area 9,690 km²
Population about 570,000
Provincial capital / central city Kon Tum City
Climate Tropical highland climate. Annual average temperature 22–23°C.
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Overview

Kon Tum Province is located at the northernmost tip of the Central Highlands, a nature-rich province in the tri-border area with Laos and Cambodia. With a high proportion of ethnic minorities such as the Bahnar and Gie Trieng peoples, it is at a turning point between traditional slash-and-burn agriculture and the cultivation of new commercial crops.

Known as the native habitat of Ngoc Linh ginseng (Sam Ngoc Linh), a national project aiming at the commercial cultivation of this ultra-premium medicinal plant is underway.

Features of agriculture

Coffee and rubber cultivation are the mainstays, but the scale is smaller than in other Central Highlands provinces. The cultivation and research of Ngoc Linh ginseng (Vietnamese ginseng) draws the most attention, and high-altitude ginseng cultivation is being advanced around Mount Ngoc Linh (altitude 2,500 m). It is a province with great potential as a producing area for high-altitude vegetables and medicinal plants.

Main agricultural products

Coffee, rubber, Ngoc Linh ginseng (premium medicinal ginseng), cashew nuts, medicinal plants, high-altitude vegetables, cassava

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Author of this article

While running a food brand in Kyoto, I have worked on products that bring out the appeal of ingredients, such as dried vegetables and vegetable powders. I am now in my second year living in Vietnam, where I am also involved in coffee production on the ground, learning the whole process from cultivation to processing and flavor development. Out of a wish to deliver foods people can enjoy with peace of mind in everyday life, I value products whose production background and the faces of their makers are visible. Drawing on the appeal of both Japanese and Vietnamese food cultures, I aim to bring a little richness to daily life.

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