NÔNG NGHIỆP VIỆT NAM — TẠP CHÍ NÔNG NGHIỆP ĐÔNG NAM Á
Cà MauProvince/city / Mekong Delta

Ca Mau Province

approx. 120 ten thousand peoplePopulation
Tropical monsoon climate. Annual rainfall over 2,300 mm. Vast mangrove forests. Vietnam's southernmost point.

Ca Mau Province

Vietnamese name Ca Mau
Area 5,332 km²
Population about 1.2 million
Provincial capital / central city Ca Mau City
Climate Tropical monsoon climate. Annual rainfall over 2,300 mm. Vast mangrove forests.
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Overview

Ca Mau Province is located at Vietnam's southernmost tip, home to the country's southernmost point, Cape Ca Mau (Mui Ca Mau). About 80,000 hectares of vast mangrove forest (the world's second-largest in scale) spread across it, and it is home to Cape Ca Mau National Park, registered as a Ramsar wetland.

The 'mangrove + shrimp' ecosystem, which balances mangrove forests with shrimp farming, is internationally recognized as a model case for Vietnam.

Features of agriculture

Shrimp farming is the most important industry supporting Ca Mau Province's economy. The farming area is about 280,000 hectares, Vietnam's largest. Extensive farming within mangrove forests is traded at high prices as organic shrimp. It is home to the bases of major seafood companies such as Minh Phu Seafood, where the processing and export of frozen shrimp is thriving.

Main agricultural products

Shrimp (about 280,000 ha, Vietnam's largest), crab (mangrove crab), mangrove forest products, rice, coconut

Exports and logistics

Shrimp export destinations are mainly Japan, the EU, and the United States. Many of Ca Mau Province's shrimp products have obtained international certifications (ASC, BAP, etc.) as 'mangrove organic shrimp' and are highly rated in the premium market. Ca Mau Port is small in scale, but an overland transport route to the ports of Ho Chi Minh City is in place.

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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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