A Vietnamese vegetable grower is exporting some 700kg of perilla leaves to Japan every week, which is a bright spot in Vietnam’s emerging agriculture sector.

According Nguyen Xuan Bang, Managing Director of Ho Guom Joint-stock Company which runs the project, despite the fact that perilla leaves are being planted in Japan and China, the output is far under the demand. Therefore, Japanese partners have chosen Vietnam as an additional supplier.

For Japan, the perilla leaf is an important condiment in their cuisine. It helps reduce the fishy smell of seafood.  Diners commented that if sushi is eaten without a perilla leaf or shiso in Japanese it is considered bad form.  Also, in Japanese medicine, shiso leaf is considered an herb.

The farm in Vietnam which began operation in March 2016 has a total area of 11ha and a total capital of about 150 billion dong (6.6 million US dollars). Up to 8.2ha is reserved for the construction of 12 greenhouses measuring from 0.5 to 1.2ha, the rest are other ancillary works.
 

The farm in Luong Tai district began operation in March 2016 with an area of 12 hectares. Photo: Tat Son/VNP The system of ventilators is installed ing greenhouses. The system of lights is used to help perilla plants develop quickly. Yellow stickers are hung to catch insects including flies, mosquitos, and butterflies to make sure that planted perilla leaves don't have these insects when they are exported. Perilla plants are cultivated in greenhouses, meeting Japanese standards. Within 2 hours of harvesting, perilla leaves are sorted and preserved in frozen storage. Photo: Tat Son/VNP The soil in Luong Tai district is suitable for cultivating perilla plants. Perilla leaves are stored in a cold storage. Checking the quality of perilla plants before being packed. Checking the size of perilla plants. Perilla leave processing phase. Photo: Tat Son/VNP Keeping humidity for perilla leaves. Photo: Tat Son/VNP Within 2 hours of harvesting, perilla leaves are sorted and preserved in frozen storage. Photo: Tat Son/VNP Perilla leaves are ready for export.

The company had to survey the site, check the water and soil and build greenhouses under strict production guidelines. The company's technology must meet the requirements of its Japanese partners.

100% of the growing procedures of Vietnamese perilla are done by hand. After one month, with temperatures maintained at 33 to 350c, the perilla plants are ready to be harvested. In addition, shiso leaves should be harvested on time to ensure all requirements from Japan.
 

Shiso leaves should be harvested on time to ensure requirements of Japan.

The plant is imported from Japan. On this 11ha farm, every step of growth is done organically. The soil is prepared by hand and the plants are watered by a modern spray system.

Within two hours of harvesting, perilla leaves are sorted and preserved in frozen storage. After five hours of being preserved at 10oC, the perilla leaves are packed in small boxes and transported to Japan by air. Currently, each week, the farm exports 700kg of perilla leaves to Japan.

Nguyen Xuan Bang, General Director of Ho Guom Company said that the demand for perilla leaves in Japan keeps increasing so the company will try its best to meet it.
 
 

 Story: Thuc Hien - Photos: Tat Son