Vietnam’s pepper industry in transition: A review of production, processing and market dynamics of black and white pepper
1 Department of Biotechnology, School of Biotechnology, International University, Vietnam National University of Ho Chi Minh City (VNU-HCM), Ho Chi Minh City, Vietnam.
2 Department of Food Technology, School of Biotechnology, International University, Vietnam National University of Ho Chi Minh City (VNU-HCM), Ho Chi Minh City, Vietnam.
Review
International Journal of Scholarly Research in Biology and Pharmacy, 2026, 07(02), 001-009.
Article DOI: 10.56781/ijsrbp.2026.7.2.0022
Publication history:
Received on 19 February 2026; revised on 11 April 2026; accepted on 14 April 2026
Abstract:
The aim of this study was to review the current status of pepper production in Vietnam, with particular attention to regional cultivation patterns, the classification and distinguishing characteristics of black and white pepper, major processing technologies and value-chain structure, recent global market dynamics and trade trends, and the principal challenges affecting the sector. Vietnam has maintained a dominant position in the global pepper industry, supported by its large production base, strong export performance, and growing integration into international spice value chains. However, the sector is undergoing a substantial transition as it faces increasing pressure to improve product quality, processing efficiency, market responsiveness, and long-term sustainability. The methods used involved a comprehensive review of recent scientific literature, industry reports, and trade-related sources to synthesize current knowledge on pepper production, processing systems, market developments, and sectoral constraints in Vietnam. The results showed that pepper production in Vietnam is strongly concentrated in the Central Highlands and the Southeast region, while black and white pepper differ markedly in harvest maturity, processing methods, physicochemical properties, and commercial value. The results also showed that processing technologies, ranging from primary drying and cleaning to deep processing and quality standardization, play an increasingly important role in product differentiation and export competitiveness. In addition, recent trade patterns indicate that Vietnam remains highly influential in global pepper markets, although export performance is increasingly shaped by market diversification, stricter regulatory requirements, and pronounced price volatility. The review contributes to a deeper understanding of the structural, technological, and market-related factors shaping the development of Vietnam’s pepper industry. It highlights that the future competitiveness of the sector will depend not only on maintaining production volume, but also on strengthening post-harvest technology, quality assurance, traceability, environmental sustainability, and resilience to market and climate-related risks. A more integrated and value-oriented development strategy is therefore essential for sustaining Vietnam’s leadership in the global pepper sector.
Keywords:
Black pepper; Piper nigrum; Pepper value chain; Price volatility; Processing technologies; Trade trends; White pepper
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