NÔNG NGHIỆP VIỆT NAM — TẠP CHÍ NÔNG NGHIỆP ĐÔNG NAM Á
Bạc LiêuProvince/city / Mekong Delta

Bac Lieu Province

approx. 91 ten thousand peoplePopulation
Tropical monsoon climate. Serious saltwater intrusion in the dry season. The optimal location for shrimp farming.

Bac Lieu Province

Vietnamese name Bac Lieu
Area 2,669 km²
Population about 910,000
Provincial capital / central city Bac Lieu City
Climate Tropical monsoon climate. Serious saltwater intrusion in the dry season.
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Overview

Bac Lieu Province is one of Vietnam's leading shrimp-farming areas, where a national project aiming to become the 'shrimp capital' is underway. The shift from traditional extensive farming (quang canh) to intensive farming (tham canh) is advancing, making it a leading area for high-tech shrimp farming. It is also famous for its traditional solar salt fields, and Bac Lieu salt is highly rated within Vietnam.

Features of agriculture

The shrimp-farming area is about 140,000 hectares, where both whiteleg shrimp and black tiger are farmed. The Vietnamese government has designated the 'Bac Lieu High-Tech Shrimp Farming Special Zone' and is advancing the construction of advanced farming systems using Israeli and Dutch technology. Rice cultivation is also carried out, but the shift to shrimp farming is accelerating due to the effects of saltwater intrusion.

Main agricultural products

Shrimp (whiteleg, black tiger, about 140,000 ha), salt (solar salt fields), rice, coconut

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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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