NÔNG NGHIỆP VIỆT NAM — TẠP CHÍ NÔNG NGHIỆP ĐÔNG NAM Á

Natural rubber

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Overview

Vietnam is the world's third-largest natural rubber producer, with an annual output of about 1.2 million tonnes. Boasting the third-largest output after Thailand and Indonesia, it also ranks third in the world for natural rubber exports. Natural rubber is an indispensable raw material across a wide range of industries, including tires, industrial goods, and medical supplies. The nationwide cultivation area reaches about 930,000 hectares.

Growing regions and areas

The main natural rubber producing areas are the southeast and the Central Highlands. Tay Ninh province、Binh Phuoc province、Binh Duong province are the three major producing areas in the southeast. In the Central Highlands, Gia Lai province has a large cultivation area, with large-scale plantations developed mainly around state-run farms.

Cultivation methods and harvest season

Rubber trees become ready for latex tapping six to seven years after planting. Tapping is carried out year-round but pauses during the leaf-fall period (January to March). The peak runs from May to November. One tree yields 4 to 5 kg of dry rubber a year. The economic lifespan is 25 to 30 years, and old trees are felled and used as timber.

Exports and market trends

The annual export value of Vietnamese natural rubber is about US$3 billion. The main destinations are China (about 70%), India, South Korea, and Japan. Products standardized as SVR (Standard Vietnamese Rubber) are traded. In recent years, the acquisition of sustainable rubber cultivation certifications (FSC, PEFC) has also been advancing.

Connections with Japan

Japan is one of the important importers of Vietnamese natural rubber. Stable procurement is carried out mainly by tire manufacturers, making it an important supply source for Japan's rubber industry. The advance of Japanese rubber manufacturers into Vietnam is also progressing, and the transfer of quality-control technology on the ground is underway.

Reference information

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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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