NÔNG NGHIỆP VIỆT NAM — TẠP CHÍ NÔNG NGHIỆP ĐÔNG NAM Á
Đà NẵngProvince/city / Central

Da Nang City

approx. 120 ten thousand peoplePopulation
Tropical monsoon climate. Annual average 26°C. September to December is the rainy season. Typhoon risk.

Da Nang City

Vietnamese name Da Nang
Area 1,285 km²
Population about 1.2 million
Climate Tropical monsoon climate. Annual average temperature 26°C. September to December is the rainy season.
Main port / logistics hub Tien Sa Port, Da Nang International Airport
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Overview

Da Nang is the largest city in central Vietnam and, having achieved rapid economic development in recent years, Vietnam's third city. At once a tourism city known for its beautiful beaches and the Ba Na Hills, it is also the logistics and commercial center of the central region.

The weight of agriculture is small, but it plays an important role as a collection and processing hub for the agricultural products of surrounding provinces. Tien Sa Port functions as an agricultural export port for the central region, and seafood processing and export facilities are also concentrated here.

Features of agriculture

Da Nang City's own farmland area is limited, but vegetable and flower cultivation is carried out in the nearby Hoa Vang district. Fisheries are an important industry, with offshore fishing and the processing and export of squid and octopus thriving.

Da Nang is also drawing attention as a city where food-tech startups gather, developing as a hub for the processing, branding, and e-commerce sales of agricultural products.

Main agricultural products

Seafood (squid, octopus, shrimp), vegetables, flowers, processed livestock products

Exports and logistics

Tien Sa Port is a main export port of central Vietnam, from which agricultural and forestry products such as coffee, pepper, and wood chips are exported. From Da Nang International Airport, agricultural products requiring freshness (fruit, seafood) are also exported by air. It is also the starting point of the East-West Economic Corridor (EWEC), allowing overland transport to Laos and Thailand.

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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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