Bio Bio - - Industry in Vietnam Industry in Vietnam Overview and Prospective Overview and Prospective Food Industries Research Institute Ministry of Industry and Trade
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BioBio--Industry in VietnamIndustry in VietnamOverview and ProspectiveOverview and Prospective
Food Industries Research InstituteMinistry of Industry and Trade
Beer production- Growth rate 8-12%- Two categories
Capacity >100 million liters/year use modern EU technologyCapacity < 20 millions liters/year – local technology
- Replacement of malt with rice (30-50%)- Enzymes from malting process- Added enzymes
Brewing IndustryBrewing Industry
Production of amino acids
- Glutamic acid 100,000 tons/year (Vedan Vietnam)- Technology: Fermentation from molasses, cassava starch
Sodium glutamate 2005 2010 2020
Local demand, tons 168,000 178,000 199,000
Export, tons 77,000 124,000 323,000
Lysine
Item 2005 2010 2020Feed concentrate, tons 700,000 1,387,000 5,611,000Lysine demand, tons 14,000 29,000 118,000
Active dry yeastIndustrial production capacity 6000 tons/year from molassesfor ethanol, bread production (Mauri La Nga) for local and export
Small scale production of LAB, Bacillus
Microbial biomass
Local demand 2005 2010 2020LAB for milk products, tons 23 43 148Yeast for alcohol and bread 160 240 540
Biocontrol of plant pathogensEnvironmental protection (EM)Probiotics
Production in small scaleUncertain prospect
Microbial biomass
Plant cultivation
Application of tissue culture, micro- propagation >50 tissue cultre centres (state control and sponsored) 2020 target: Biotechnology will be applied for 70% of cultivation area(13 millions ha)
GM crop – under consideration
Animal breedingArtificial semination, frozen breeding stockApplied for 90% of cows
Propagation of new fishery breeds
Protection of endangerd species
(Statistic data is not available)
Veterinary vaccines3 companies supplying 70% of country’s needs
Diagnostic kits (PCR, ELISA)1 company (Nam Khoa)
Market size: - Current $10 M - In 2020: $16 M
EnzymesTotally depends on import
In 2020: Vietnam should produce own enzymes
Market size, millions USD
Industry 2005 2010 2020Food and Feed 5.7 9.8 28.9Detergent 4.1 7.7 26.8Textile, leather 1.3 2 5.45Paper 0.9 2 8.9Chemical 0.5 0.8 2.1
Total 12.5 22.3 72.2
Human vaccine04 companies, state sponsoredProduces 9 vaccines of GMP standard for nation wide vaccination program(No data on market size)
Item Unit 2005 2010 2020
Pharmaceutical market Mil. USD 831 1,320 1,973
Antibiotic demand Mil. USD 249 396 592
Local antibiotic production Mil. USD 62 178 355
Antibiotics Antibiotics - Population of >80 millions- Common infections - 2 companies produce semi-synthetic beta-lactam antibiotics - Raw antibiotic imported from China and India- Vietnam should has own industry
R&D Capacity in BiotechnologyR&D Capacity in Biotechnology
12 Biotechnology related Universities44 Research institutes and research centers6 key laboratories
R&D Investment: 10 millions USD/year
Supporting IndustrySupporting Industry2 companies: Polyco, ERESSON Producing: boiler, water purification, fermentor , storage tanks, Distillers, waste water treatment
Pollution problemsPollution problems
MINISTRY OF INDUSTRY AND TRADE
FOOD INDUSTRIES RESEARCH INSTITUTE
FIRI HEAD OFFICE: 301 Nguyen Trai Road, Thanh Xuan District., Hanoi
Tel: (84-4) 3858 4318 – 3858 4481; Fax: (84-4) 3858 4554; Email: [email protected]
Website: http:/www.firi.ac.vn
MINISTRY OF INDUSTRY AND TRADEFOOD INDUSTRIES RESEARCH INSTITUTE (FIRI)
FIRI’s DIRECTIONFIRIFIRI’’s DIRECTIONs DIRECTION
• Biotechnology & Environment
• Food Agro-materials processing & Preservation
• Experimental Production & Tech. transferring
• Oil, flavor and Food Additives
• Biochemistry & Environment
• Food Analysis & Assessment
• Microbiology Depart.• Enzyme & Protein• Food & Nutrition• Fermentation• Beverage • Starch & Sugar• Pilot - Plants
Branch in HCM cityBranch in HCM cityBranch in HCM cityR &D CentersR &D CentersResearch DepartmentsResearch DepartmentResearch Departmentss
ACADEMIC FEATURES OF FIRI
Since 1967
Since 1967
MICROBIOLOGY DEPARTMENT
Microbial Collection Research Focus
• Maintenance and Development Industrial Microbial gene sources.
• Supplements of cultures to research, training and production
Development of Microbial Technology for strains Development of Microbial Technology for strains and fermentation technologyand fermentation technology
Since 1967
ENZYME & PROTEIN DEPARTMENT
Research Focus
Research, Production and Application of Enzymes, Protein & Bioactive compounds from Microbes & Natural edible materials for Food Industry
a
Fermentation
Bioconversion
Since 1967
FERMENTATION DEPARTMENT
• Research, produce, Apply of useful microbial strains for production of traditional fermented products
Research Focus
Since 1967
BEVERAGE DEPARTMENT
Biotechnology on production of beverage, beer, alcohol and wine production
Research Focus
Since 1967
CENTER OF BIOCHEMSTRY & ENVIRONMENT
Research Focus
• Biotechnological treatment of waste water and agricultural products for environment protection.
Since 1967
FOOD & NUTRITION DEPARTMENT
Research Focus
• Food Processing on diet nutrient food, functional foods and traditional foods.
Processing
Extrusion cooking
Spray dried
Since 1967
STARCH & SUGAR DEPARTMENT
Research Focus
Research, Produce, Apply and Technological transfer of Modified starch, sugar and functional oligosaccharides
Starch Materials
Liquefaction
Saccharification
Decoloration
Purification
Spray dried
Since 1967
CENTER FOR OIL, FLAVOR & FOOD ADDITIVES
Center’s Activities
• Research and Production of oils, essential oils, food flavor and food additives (oleoresin);
• Research and Production of bioactive compounds from edible natural materials and medicinal plants
Pressing
Extraction
Fractionation
Purification
Since 1967
PRODUCTION AND TECHNOLOGY TRANSFERING CENTER
Center’s Activities
Experimental production of research products and transfer technology for enterprises
Since 1967
NATIONAL CENTER FOR FOOD ANALYSIS & ASSESSMENT
Center’s Activities
• Quality control analysis, food safety assessment for raw material and food production;
• Research on applying new analysis methods, building up quality standards for food production;
• Provide consultation and guidance to set up food analysis laboratories.
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