Trai Lam Chu rice noodle is packed with the most expensive kraft paper

We visited Trai Lam Rice Noodle Production and Trading Cooperative (Trai Lam Cooperative) and saw the members busy with drying noodle. We realized that it is not easy to create a good noodle product.

In order to improve the product quality, Trai Lam Cooperative equipped the membrane house system worth some 400 million VND (17,758 USD).

“The Cooperative, which was established in 2017, always gives high priority to food safety and product quality. The products are made following clean and organic procedures”, according to Dao Thi Huong, Director of the Cooperative.

In order for the best products, the very first step is selecting materials especially clean and good quality rice. The next is water source and careful soaking and cleaning rice. Besides, it is necessary to pay attention to proper heat, steam and well cooking in the production process.

In line with the product quality, Trai Lam Cooperative also pays attention to preservation and product variants.

The Cooperative brought the products to attend OCOP programme in 2019. Although that was the first year the Cooperative attended the programme, their product, Chu rice noodle Green, met the 4-star standard.

Traditional white rice noodle Green of Trai Lam Cooperative made from Bao thai hong rice is packed with kraft paper bag.

The 4-star OCOP product of the Cooperative, the traditional white noodle made from Bao thai hong (a variety of rice) is packed with kraft paper, which is a premium type of paper bag imported from Japan meeting criteria for export.

Kraft paper bag helps to keep the product longer without oil smell and meets export criteria.

Thus, rice noodle product of Trai Lam Cooperative has got into many markets worldwide in which the biggest markets are Taiwan, Japan, and Singapore and on the way to Australian market.

Colouring to enhance Trai Lam Chu rice noodle

As a creative and hard working person, Huong has not stopped at one traditional white rice noodle but she has created several new products. She mixed rice with veggies and fruits with multiple fiber and vitamin while reducing lipid from rice powder to satisfy consumers’ tastes.

To date, the Cooperative has more than 10 products with various colours. The green clour is made from moringa leaves and pandan. The yellow colour is from turmeric and sweet potato. The red colour is from pumpkin, red cashew and beet root. The products for people on diet are made from black sesame and brown rice.

Apart from traditional white rice noodle, Trai Lam Cooperative brings into the market with many types of noodle mixed of Bao thai hong rice and veggies with multiple fiber and vitamin, reducing lipid from rice powder.

After meeting 4-star OCOP standards, the consumption volume of Chu rice noodle Green has been dramatically increased. The Cooperative’s revenue jumped to 900 million VND in 2020 (39,956 USD) while the number was only 200 million VND (8,879 USD) in 2017 after deducting the expenses.

The Cooperative currently has 5 factories with 5 or 6 full-time workers for each. Besides, the Cooperative hires other labourers to pack and slice noodle. Thus, the Cooperative has about 30 employees with average income from 7 to 8 million VND (311 USD to 355 USD) per month.

“Thanks to efficiency from OCOP programme, the Cooperative will invest in the factory system and technology to enhance the product quality targeting to reach 5-star standards and we will participate in OCOP programme with many other products”, Trai Lam Cooperative Director added.

Director eats instant noodle and drives car to fight Covid-19

(BGO) – During tense days against Covid-19 pandemic, many officials and people in Viet Yen district (Bac Giang province) got familiar to the image of a little man on his sleepers  and old T-shirt who was busy with transporting and unloading aided goods and necessities. He is Trinh Dinh Thuc (born in 1986), Director of Trung Thuc Production and Trading Company Limited in Dinh Tram new urban area (Viet Yen district).

Exported quantity of Chu rice noodle increases

(BGO) – According to the Division of Economy and Infrastructure in Luc Ngan district (Bac Giang province), the district produced more than 4,000 tonnes of Chu rice noodle in the first quarter of 2021, up nearly 500 tonnes comparing to the same period last year. Total product value hit about 124  billion VND (5.39 million USD). 

Bac Giang exports 3.5 tonnes of Chu noodles to Japan

(BGO) - The Trai Lam Thuan Huong Chu Noodle Cooperative in Nam Duong Commune, Luc Ngan district, Bac Giang province said it has just signed a contract with the Saigon Food Import and Export Joint Stock Company to sell 3.5 tonnes of vegetable, tuber and fruit Chu noodles for export to Japan.

Nguyen Thi Kieu Anh adds more flavours to Chu rice noodle

(BGO)- When I was talking to Director of Dau Anh Chu rice Noodle Cooperative Nguyen Thi Kieu Anh (born in 1986) in Canh village, Nam Duong commune, Luc Ngan district, her phone continuously rang. Our talk was interrupted by her customers’ phone call to order the products.

Tra Vinh-style noodle soup draws patrons to Saigon eatery

A stall in Saigon serving bun suong, a type of shrimp noodle soup originating in the Mekong Delta province of Tra Vinh, attracts scores of discerning patrons.

Source: Dan Viet