Thai Nguyen University of Agriculture and Forestry Degree Program Engineer of Food Technology Student name LE VAN SON Student ID DTN1854190002 Thesis Title Survey on manufacturing, proce
INTRODUCTION
Rationale
Hai Ha is a mountainous border district that links the Mong Cai border gate with Ha Long city and connects to China through the Bac Phong Sinh border gate, facilitating trade with Guangxi provinces This strategic location serves as a foundation for shaping agricultural development, particularly in the tea production sector.
Tea, a high-quality and economically valuable industrial plant, has been cultivated in Hai Ha for over 60 years The district recognizes tea as a key crop in its agricultural sector and a vital component of its rural economic development strategy within the new rural construction program This growth in tea cultivation has significantly enhanced the livelihoods of many local farmers.
However, in the process of developing the district's tea industry, there are still some major difficulties that hinder the development:[4]
The majority of products are semi-processed and primarily exported to China and Middle Eastern countries, representing 90% of total output These products yield low value, which does not reflect the true potential of tea In contrast, only a small fraction, 10% of the output, consists of high-quality, deep-processed products that are consumed domestically.
The vast majority of people still grow and care for tea according to traditional experiences, paying little attention to ensuring food safety; Exploiting
4 exhausted the ability to provide nutrients of the soil, so the yield is not high (average 7.5 - 8 tons/ha/year)
The transition of labor towards industrial sectors has resulted in a significant shortage of workers in tea production Consequently, there is a declining interest in expanding tea cultivation and investing in intensive farming practices for short-term gains.
The coordination between tea farmers, businesses and management agencies is not tight in orienting, planning and implementing solutions to develop tea areas
Based on the practice and orientation of the experts of the Department of Agriculture and Rural Development of Hai Ha district, I carried out the topic:
"Survey the current situation of tea production, processing and consumption and development policies developing tea industry in Hai Ha district, Quang Ninh province”.
Purpose
Generally, the study aims to:
- Surveying output and processing productivity of tea industry in Hai Ha district, Quang Ninh
- Surveying processing output and tea production on a small scale and on a cooperative scale in the district
- Investigate the results of some processes and standards applied at processing facilities for tea products: VietGAP Process, HACCP
- Survey of OCOP certification at tea processing facilities
- Survey the contents of policies to develop tea industry in Hai Ha district
Requirements
- Improve knowledge and skills and draw practical lessons for future study and work
- Apply and promote knowledge learned and researched
- Improve students' ability to access, collect and process information in the research process.
Significance
- Assessing possible measures to help develop the tea industry to improve people's living standards, contributing to the economy and development of the district
- Evaluate the value and quality of tea products in the district
- Assess the material and spiritual life of the people active in the research process.
Detailed schedule
Month Time Content of Work
Training and work at the office
Training and work at the office
Month Time Content of Work
Training and work at the office and survey of processing facilities
Timeline
The survey carried out in Department of Agriculture and Rural Development Hai Ha district, Quang Ninh province From April 01,2022 to September 30, 2022 at (address)
LITERATURE REVIEW
Overview of Tea plant
2.1.1 General characteristics of tea plants
The tea plant, scientifically known as Camellia sinensis, is categorized into three types based on its growth characteristics, specifically the stem and branching traits, which include the number of branches and their locations.
Woody form tea, also known as shan tea or assamica tea, can grow to impressive heights of 15 to 20 meters, featuring a prominent main trunk with a large diameter Its low branching degree and high branching location make wild harvesting quite challenging.
The semi-woody stem form of the Chinese tea trunk features large leaves and can reach heights of 6-10 meters This tree is characterized by a distinct main stem and branching that typically occurs 20-30 cm above the root neck.
The bush form of small-leaved Chinese and Japanese teas is characterized by a wide, low canopy and a lack of a distinct main stem This growth pattern features numerous strong branches that are nearly uniform in size, with the lowest branches positioned close to the ground.
The tea plant belongs to the following plant classification system [2]:
The tea plant, scientifically known as Camellia sinensis (L) O.Kuntze, was previously referred to as Thea sinesis L Botanists have since merged the genera Thea and Camellia, leading to the common usage of the name Camellia sinensis (L) O.Kuntze.
Nutrient organs: type of bushy or woody stem, shape of canopy, shape and size of leaves, number of pairs of veins, etc
Reproductive organs: size of petals, number of sepals, location of branching of the head of the stamen
The biochemical properties of tea are primarily determined by its tannin content, which varies across different tea varieties According to Cohen's classification from 1919, Camellia sinensis L is divided into four distinct categories based on these tannin levels.
- Small leaf Chinese tea (Camellia sinensis var Bohea)
- Big-leaf Chinese tea (Camellia sinensis var Macrophylla)
- Shan tea (Camellia sinensis var Shan)
- Indian tea (Camellia sinensis var Atxamica)
Tea in Vietnam grows with 4 main varieties [2]:
2.1.2 Historical origins of the tea plant
The origin of tea has been interested by many scientists around the world since very early
However, up to now, there are still many different views on the origin of the tea plant
Some of the most widely recognized views are [2]:
The tea plant originated in China
In 1753, Carl Von Linnaeus, the famous Swedish botanist first
The first in the world confirmed China as the original tea plant and gave the tea plant the scientific name Thea Sinensis [2]
In 1918, Dutch plant taxonomist Cohen Stuart proposed that tea has two distinct origins: the large-leaved tea tree, which is believed to have originated in the western Tibetan plateau, and the small-leaved tea plant, native to East and Southeast China.
In 1951, Dao Thua Tran, a Chinese author, concluded that Yunnan province in China is the original source of tea He noted that as tea plants migrated eastward through Sichuan province, climatic influences transformed them into small-leaf varieties These small-leaf teas then spread to the south and southwest regions of India, Myanmar, and Vietnam, evolving into large-leaf tea varieties.
According to Nguyen Ngoc Kinh (1979) 4000 years ago, the Chinese knew how to use tea plants as medicinal herbs, then used as drinking water [2]
In 1933, J.J.B Deus, a former director of the Buitenzong Tea Research Institute in Java, Indonesia, and a consultant for tea companies in French Indochina, conducted a survey of the ancient tea area in Tham Ve, located in Cao Bo commune.
Tea plants are typically found along the banks of major rivers, including the Yangtze and Tsikiang Rivers in China, as well as the Red River in Yunnan, China, and Tonkin, Vietnam, and the Mekong River in Yunnan, China, and Thailand Notably, the Bramapoutro River in Atxam also shares this characteristic All these rivers originate from the eastern Tibetan plateau, indicating that the tea plant's origin can be traced back to this region.
The tea plant originated in the Atxam region - India:
In 1823, R Bruce discovered wild, large-leaved tea trees in the Atxam region of India, leading him to conclude that this area is the original source of the tea plant, as noted by Nguyen Ngoc Kinh in 1979.
Tea plant originated in the Northwest - Vietnam:
In 1976, Academician Djemukhatde of the Soviet Academy of Sciences conducted a study on the evolution of tea plants, focusing on the catechin components in wild tea from regions in Sichuan, Yunnan (China), India, and Vietnam, including Suoi Giang, Nghia Lo, and Lang Son He concluded that Vietnamese tea plants synthesize simpler catechins compared to the more complex catechins found in Yunnan tea This led Djemukhatde to identify the Northwest region of Vietnam as the primary source of tea.
In Vietnam, tea is grown mainly in the following main regions:
The Northwestern tea region, particularly in Son La and Lai Chau provinces, is renowned for its tea cultivation The area's red-yellow and red-brown soils provide optimal conditions for tea plant growth, supporting the development of various tea varieties.
11 grown here are: Shan tea variety and Trung Du tea variety and other tea varieties such as LDP1, LDP2, TR777, Dai Bach Tra…[3]
The Viet Bac - Hoang Lien Son tea region encompasses the provinces of Ha Giang, Tuyen Quang, Tay Yen Bai, Hoa Binh, and Lao Cai This area is characterized by its fertile yellow-red feralit soil, deer rock, and yellow-red soil formed from ancient alluvium The predominant tea varieties cultivated here are Trung Du and Shan, along with other varieties such as LPD1 and TRI777.
The Midland - Northern tea region of Vietnam encompasses the provinces of Thai Nguyen, Bac Giang, Bac Kan, Phu Tho, South Yen Bai, Ha Tay, and the northern part of Hanoi This region is the largest tea-producing area in the country, primarily known for its Midland tea, alongside various new tea varieties such as PH1, TRI777, 1A, and hybrid teas The region hosts numerous tea factories with capacities ranging from 12 to 35 tons of fresh buds per day, focusing mainly on the processing of black tea for export and green tea.
The importance of tea processing industry to human life and socio- economic
Tea has remained a beloved beverage throughout history, both nationally and globally It effectively combats colds, alleviates muscle and central nervous system fatigue, and stimulates the cerebral cortex, leading to enhanced mental clarity and excitement due to its caffeine content This makes tea an excellent choice for those facing mental and physical stress during work hours.
Tea offers numerous health benefits, including the treatment of intestinal diseases like dysentery and diarrhea, thanks to its tannin content It acts as a diuretic due to the presence of theophylline and theobromine, stimulates fat digestion, and helps combat obesity Additionally, tea is effective in preventing cavities and bad breath Rich in essential vitamins such as C, B2, PP, K, and E, as well as vital amino acids, tea is a valuable addition to a healthy diet.
Tea is a perennial industrial plant with a long economic life, quick production, and high economic efficiency Tea planted once, can be harvested 30-40 years or longer [3]
In Vietnam, in the condition of intensive farming, one year after planting, it can yield from 500kg to 1 ton of fresh tea buds/ha The following years can
13 collect from 2-3 tons of fresh tea buds/ha From the fifth year onwards, an average of 5-10 tons of fresh tea buds/ha can be harvested [4]
Tea is a crop whose products have high commodity and export value, a stable consumer market, and an increasing demand for products [4]
Tea is also a tree of hunger eradication and poverty alleviation, creating jobs and stabilizing the lives of tens of thousands of households [1]
Vietnam's tea has established a presence in over 30 countries worldwide, including regions such as the former Soviet Union, Eastern Europe, the Middle East, and North Africa Recently, it has also penetrated demanding markets like Western Europe, Japan, and North America, contributing significantly to import revenue.
2.3 The situation of tea production and consumption in the first 2 months of
In Vietnam, the top 3 largest tea export markets of Vietnam are:
In February 2022, tea exports from Vietnam totaled 6 thousand tons, valued at USD $8.9 million, reflecting a decline of 11.2% in volume and 18.4% in value compared to February 2021 For the first two months of 2022, tea exports reached 15 thousand tons, worth USD $23.6 million, marking a decrease of 5.4% in volume and 7.2% in value compared to the same period in 2021 Notably, in January 2022, the Pakistani market was the largest importer, receiving 5.1 thousand tons of tea valued at USD $8.96 million, which represented a 1.2% increase in volume but a 7.1% decrease in value compared to January 2021.
$1,771.6/ton, down 8.2% over the same period in 2021 [12]
In the first two months of 2022, tea exports to Russia totaled 1.8 thousand tons valued at $3.1 million, reflecting a decline of 18.4% in volume and 8% in value compared to the previous year The average export price rose to $1,675.00 per ton, an increase of 12.8% from 2021 As Vietnam's second largest tea export market, many Vietnamese tea exporters are facing order suspensions and challenges in payment methods due to Russia's exclusion from the SWIFT system amid the ongoing conflict with Ukraine Prolonged conflict and sanctions could lead to rising fuel and energy prices, resulting in increased transportation costs, higher input material prices, and elevated production costs.
Tea exports to major markets all decreased in the first two months of
In 2022, exports to key markets such as Indonesia, the United States, and India saw significant growth Notably, exports to India surged to 511 tons, valued at USD 570 thousand, marking an impressive increase of 467.8% in volume and 387.4% in value compared to 2021 Similarly, exports to the United States reached 1.3 thousand tons, worth $1.9 million, reflecting a 91% rise in volume and a 102.7% increase in value over the same period.
In February 2022, the average export price of tea was $1,480.6 per ton, reflecting an 8.1% decrease from February 2021 Additionally, the average export price for the first two months of 2022 was $1,576.5 per ton, which is a 1.9% decline compared to the same period in 2021.
Figure 2.3.1 Vietnam's tea production over the period 2021-2022
The share of Vietnam's tea increased in total tea imports to the US market
In January 2022, US tea imports totaled 8.65 thousand tons, valued at $40.6 million, reflecting a 2% increase in volume and a 13.4% rise in value compared to January 2021 The average price of imported tea during this period was $4,688.7 per ton, marking an 11.3% increase from the previous year.
In January 2022, Argentina, China, and India were the top three tea supplying markets for the United States, collectively representing 57.7% of total tea imports Notably, the U.S significantly decreased its tea imports from Argentina while simultaneously increasing imports from China during the same period.
Vietnam is the 5th largest tea supplier to the United States, the volume and value of imports from Vietnam both increased in January 2022, the price of
16 imported tea from Vietnam was at $1,668.6 per ton, up 22 5% compared to January 2021 The share of tea imports from Vietnam in total tea imports to the
US increased by 0.5 percentage points compared to January 2021 [12]
Figure 2.3.2 Tea imports to the US in 2021-2022
In January 2022, the United States imported two primary types of tea: black tea and green tea, with black tea being the most imported, totaling 7.05 thousand tons valued at 21.85 million USD This marked a 1.3% increase in volume and a 2.8% rise in value compared to January 2021 The leading suppliers of black tea to the US were Argentina, India, and China, which together accounted for 61.2% of total imports Notably, Vietnam emerged as the sixth largest supplier, with both the volume and value of its black tea exports to the US increasing, resulting in a 0.9 percentage point rise in its share of black tea imports compared to the previous year.
In January 2022, the United States imported 1.4 thousand tons of green tea valued at 17.86 million USD, reflecting a 0.4% decrease in volume but a significant 27.3% increase in value compared to January 2021 The average price of imported green tea has notably risen during this period.
In January 2022, the price of tea reached 12,677.7 USD/ton, reflecting a 27.7% increase since January 2021 The United States primarily sourced its green tea imports from China, which constituted 40.5% of the total imports Meanwhile, Vietnam ranked as the fourth largest supplier of green tea to the U.S., although both the volume and value of imports from Vietnam saw a decline, with its share of green tea imports decreasing by 1.5 percentage points compared to January 2021.
The chemical composition of tea products
Tannin is one of the main components that determine the quality of tea
Tannins are also known as phenol compounds, of which 90% are catechins
The composition of tea tannins varies by tea variety, leading to differing ratios of substances in the mixture These compounds can be categorized based on their properties.
- Soluble form in ester: molecular weight 320-360
- Water or ketone soluble form: molecular weight 420-450
- Conjugated form with Protein (only after the 0.5% NaOH solution has been treated, can it be dissolved in the solution) [2]
The chemical composition of tannins in Georgian tea buds, according to the analysis of Cuaxanop and Djaprometop (1952) is as follows [2]:
Form of catechin content (as % of total tannins)
Tea contains various alkaloids, with caffeine being the most prevalent, typically comprising 3-5% of the tea leaves, which is 2-3 times more than in the leaves themselves Caffeine is a weak alkali and does not dissociate H+ ions, making it non-acidic It is soluble in water at a ratio of 1/46 and dissolves easily in chlorofor Known for its stimulant effects on the central nervous system, caffeine also enhances cardiac muscle function and acts as a diuretic Additionally, caffeine is stable during processing and can combine with tannins to create caffeine tannate, which has a pleasant taste According to Roberto's documentation, caffeine tannate primarily consists of caffeine, teaflavin, tearubigin, and teaflavingalat, with contributions from ECG and EGCG.
The variation of caffeine content in raw tea depends on the variety, for example:
2.4.3 Group of compounds containing nitrogeN (proteins and amino acids)
Protein is a complex organic compound containing nitrogen, with its distribution varying across tea buds depending on factors such as variety, season, and growing conditions In black tea, protein can form insoluble compounds with tannins and polyphenols, negatively impacting quality Conversely, the processing of green tea, which involves killing yeast early on, results in minimal changes to tannin content, often leading to a bitter flavor However, the interaction between protein and tannins can help reduce this bitterness.
Protein plays a significant role in enhancing the quality of green tea Currently, 17 different amino acids have been identified in tea, which interact with sugars and tannins to create aldehydes These compounds contribute to the characteristic aroma of black tea and provide green tea with a pleasant aftertaste.
In tea leaves contain very little soluble glucose, while insoluble glucose accounts for a large proportion [2]
Pectin, a carbohydrate composed of polysaccharides and their analogues, is commonly found in tea in water-soluble forms, as well as soluble in oxalic acid and ammonium oxalate It plays a crucial role in developing tea's flavor, contributing to the aroma reminiscent of ripe apples during the withering process When present in moderation, pectin also facilitates the curling of tea leaves.
20 processing, but it has an adverse effect on the preservation of finished tea and pectin is easy to absorb moisture [2]
According to Googhia data, the pectin content in tea leaves is as follows: germ and first leaf: 3.08%; second leaf: 2.63%; third leaf: 2.21% [2]
Tea contains chlorophyll, carotene and xantofin These pigments fluctuate according to:
Table 2.4.5 Content of pigments in tea
In finished tea, chlorophyll has a negative effect on the quality of tea because it makes the product green, pungent, and bitter in taste
Tea is rich in various vitamins, contributing significantly to its medicinal and nutritional value Chinese documents indicate that certain vitamins in tea are present in notable amounts, measured in mg per 1000g of dry matter.
Sample tea chlorophyll green element
Tea contains significantly higher levels of vitamin C compared to citrus fruits, with concentrations being 3 to 4 times greater The processing of black tea leads to a substantial reduction in vitamin C due to oxidation, whereas green tea retains most of its vitamin C content with only a minor decrease.
Yeast is an important element of life Yeast determines the development direction of all chemical reactions occurring in the organism and they are the instigators of all chemical changes [2]
In young tea buds, there are almost all kinds of yeast, but mainly include two main groups [2]:
Hydrolyzable group: amylase, glucoxidase, protease and some other enzymes
Oxidation - reduction group: mainly two types of enzymes: peroxidase and polyphenoloxidase
Water is essential for tea buds, playing a crucial role in biochemical changes and enzyme activity necessary for plant life The water content in tea buds, typically ranging from 75% to 82%, is influenced by factors such as variety, plant age, soil conditions, cultivation techniques, and harvesting practices To minimize material loss during storage and transportation, it is vital to prevent water loss in tea buds after harvesting.
Fragrance oil in tea is present in minimal amounts, with fresh tea leaves containing 0.007-0.009% and semi-finished tea having 0.024-0.025% The concentration of aromatic oil increases in high-altitude regions, while younger leaves tend to have lower fragrance levels This fragrance oil significantly influences the taste of tea, stemming from its natural aroma and the processing methods employed, including fermentation, oxidation, and exposure to high temperatures.
Fragrance oils play a crucial role in helping plants, such as tea, adapt to external conditions and protect against harmful short-wavelength radiation Additionally, these aromatic oils positively influence the human body by stimulating the central nervous system, promoting mental clarity, comfort, and enhancing overall bodily functions.
Ash elements are crucial for the functioning of living organisms, influencing colloid states and directly impacting cell metabolism In fresh tea, the ash content is typically between 4-5%, while in dry tea, it ranges from 5-6%.
Tea ash is categorized into two types: water-soluble and water-insoluble High-quality tea typically has a lower overall ash content compared to inferior tea, yet it contains a higher percentage of soluble ash.
Definition of application process
The VietGAP Process is an organized sequence of voluntary activities for good agricultural practices in Vietnam
The evaluation and selection of tea production areas under VietGAP must align with local production planning These areas should be surveyed and assessed to ensure compliance with current state technical regulations, as well as regulations concerning chemical, biological, and physical pollution hazards.
Regular management of land used for production, including sampling, analysis, and assessment of compliance with technical regulations, is essential to effectively address and mitigate soil degradation when necessary.
The plant varieties utilized must have a documented origin and be included in the List of approved plant varieties for production and business in Vietnam It is essential to document the variety name, grade, production location, any chemicals used for seed treatment, and the purpose of such treatment, if applicable.
Fertilizers for plants Use only fertilizers on the List of fertilizers permitted to be produced, traded and used in Vietnam to ensure benefits for plants and human health.[13]
Use of irrigation water It is necessary to take from clean water, avoid using waste water, fresh manure, and untreated wastewater in crop production according to VietGAP
In Vietnam, the use of plant protection drugs, specifically pesticides, is regulated, and only those listed as permitted are allowed It is essential to adhere strictly to the application instructions provided on the pesticide packaging or as directed by the relevant authorities.
Harvesting and postharvest handling require that all equipment, tools, and packaging materials in direct contact with crops be made from non-contaminating materials It is essential that these items are secure and thoroughly cleaned prior to use to ensure product safety.
The VietGAP process plays a crucial role in agricultural production by mitigating risks associated with chemical pollution, thereby ensuring the safety and quality of products It also promotes environmental sustainability and safeguards the health and safety of workers involved in production, harvesting, and post-harvest handling.
HACCP stands for Hazard Analysis and Critical Control Point System Means
“Hazard Analysis and Critical Control Point System”
HACCP focuses only on health and safety issues, not on product quality However, Haccp is the basis of most food safety assurance systems
Factory - equipment: before and after production must always be cleaned, Equipment should be washed and cleaned with clean water after use
To ensure the successful production of products, it is essential to maintain both adequate quantity and high quality, with any discrepancies being documented and re-evaluated Once the product meets the established quality standards, it can be released to the market It is crucial to use new packaging that preserves the quality of green tea, and all packaging must clearly display important information, including the production date and expiry date.
+ Label: write the company legally responsible for the product
+ Storage: pack the product in a carton and place it on a shelf 40cm above the ground and do not leave the product in dusty places
This standard is intended to provide a comprehensive Food Safety management system
Coverage includes the following requirements:
Safe product planning and creation (prerequisite programs,Hazard Analysis and Critical Control (HACCP)
HACCP certification enables product manufacturers to meet legal standards for product quality, serving as evidence of their commitment to managing quality effectively This certification enhances consumer confidence in the company's offerings and contributes to an improved brand image and reputation within the food production industry.
Green tea production process
Tea is picked according to the standard of 1 shrimp with 2 leaves or 1 shrimp with 1 leaf
When harvested, tea buds must be fresh, not crushed or have a strange smell
Harvested tea is free from pests and diseases, if infected, it should be removed immediately
To ensure the quality of tea, it is essential to collect it using proper techniques that prevent crushing Once harvested, tea should be stored in crates with ventilation holes, as this method helps maintain its freshness It is important to avoid storing tea in sacks or cloth bags, and to refrain from tightly packing it in baskets to preserve its integrity.
After harvesting, it is essential to transport the raw tea to the processing facility in a clean basket, ensuring proper heat dissipation to preserve the tea's flavor.
To ensure the quality of unprocessed tea during transportation, it is essential to spread the tea on the floor This practice helps preserve the tea and prevents the introduction of foreign impurities into the raw materials.
Preliminary withering of tea should last between 4 to 8 hours, depending on weather conditions To ensure uniform wilting, spread the leaves evenly on the withers or on the ground, and turn them every 45 minutes to 1 hour.
After harvesting, raw tea must undergo wilting in a well-ventilated area to remove heat and moisture, preventing damage before proceeding to the next processing steps.
Withered tea is satisfactory when the tea buds turn dark green, fragrant, and do not splinter
Figure 2.6.2 Preliminary withering 2.6.3 Yeast removal
This is an important step in the quality of tea that depends on this stage, which is why tea kills enzymes that block enzymes in tea from working
This method helps to keep active substances such as catechins, vitamins, tannins and other substances from being oxidized
To effectively remove yeast, tea should be processed at temperatures between 260-300 degrees Celsius for 2-5 minutes Following this yeast elimination, a crucial hydrolysis step is necessary, ensuring the water content remains between 62-64% to achieve the desired color It is important to maintain the integrity of the tea, avoiding any crushing during the process, while ensuring the final product retains a vibrant green hue.
Figure 2.6.3 Tea yeast removal machin 2.6.4 Rolling
After yeast removal, rub the tea by hand, then put 1.5-3 kg of tea into the grinding device to conduct tea crushing, the time is from 15-20 minutes
Crush the tea to curl, crush, break the cell structure, facilitate the process Drying, sorting, packing, storing and transporting are easy
Make the juice secrete on the surface of the leaves, after drying, it stagnates and dissolves quickly when making tea
Put 1.5-3kg of tea into the rolling machine, the tea is crushed twice each time for about 15-20 minutes, when rotating the tea is pressed and rolled tightly Tea after each grinding is shaken by hand so that the tea does not clump and it is easier to cool the tea At the end of the grinding process, the tea is tightly curled, the cell destruction is 45-50% After grinding, we need to clean the jar and the floor where the jar is
Figure 2.6.4 Tea crushing equipment 2.6.5 Drying/firing
The drying stage is crucial as it involves freshly crushed tea being placed in a drying device, significantly influencing the tea's flavor and color.
Using high temperature to remove some of the moisture, which is convenient for preserve and fix the appearance of tea after crushing
To promote fragrance and color
Requirements: must be dried evenly, without burning, and re-moisture of 3-5 % Procedure: The tea copying process is divided into two stages
In the first stage, we copy with a temperature of 150-2000C for about 15-
20 minutes, the amount of tea put in is about 3-4kg Then lower the drying temperature to 1200C and dry for about 20 minutes
At the end of the drying process, the finished tea must have a moisture content of 3-5% in the tea buds The tea has a firm curly appearance and a distinct aroma
The final stage of the tea drying process involves enhancing the tea's flavor After drying, the tea is briefly cooled before being placed in a barrel for spinning, which helps to restore the aroma of the dried tea.
The process of extracting tea flavor is crucial for achieving the desired taste and color of the final product, requiring careful attention Once the incense copying is complete, the tea leaves should be neatly curled, displaying a slight white hue and a distinctive aroma reminiscent of nuggets, with a remaining hydrolysis of 1.0 - 2.0% After preparation, it is important to allow the tea to cool naturally.
The classification of green tea involves sorting tea wings, pieces, and fragments based on size, while also cleaning each graded tea by removing impurities such as beards, bows, buds, and dust This sorting process is carried out manually through hand-sorting and sieving techniques.
To preserve the aroma of the tea, it is essential to seal it immediately after taking the incense and store it in a dry place away from direct sunlight Each processing facility follows specific regulations for product packaging, which includes printing comprehensive information such as the production date, expiry date, and place of manufacture, along with anti-counterfeiting stamps to ensure authenticity.
The product is vacuumed to form a homogeneous mass, not too tight or too loose
Overview of the tea industry and the current situation of tea production,
2.7.1 Natural conditions of Hai Ha district
Hai Ha is a mountainous border district in the northeast of Quang Ninh province, covering a total area of 51,201.11 hectares, with 40,361.04 hectares designated as agricultural land, representing 78.83% of its total area It shares its northern border with China, the eastern border with Mong Cai city, the western border with Dam Ha and Binh Lieu districts, and the southern border with the East Sea.
Hai Ha district has 11 administrative units (10 communes and 01 town) Quang Ha town is the economic - political - social center of the district,
Located 150 km southwest of Ha Long city and just 40 km from the Mong Cai international border gate, this area offers excellent opportunities for external exchanges and trade, significantly contributing to local economic development.
Hai Ha experiences a tropical monsoon climate characterized by two main seasons: a hot and humid summer with heavy rainfall and frequent storms, and a cold, dry winter influenced by the northeast monsoon These climatic conditions pose challenges for agricultural development and marine tourism During the dry season, river water levels drop significantly, impacting local ecosystems and activities.
Land: According to the report explaining the soil-agrochemical map of Quang Ninh province, in 2019 the land of Hai Ha district is divided into the following main soil groups:
Group of sandy soils along the coast and along rivers (about 5,812.00 ha, accounting for 11.00% of the natural area);quirements of agricultural production.[4]
Saline soil group (about 2,942.00 ha, accounting for 6.0%);
Saline soils encompass various types, including low and medium saline soils covering 73.00 hectares, salt marshes, parrots, and mangroves spanning 2,455.00 hectares, and highly saline soils that occupy 414.00 hectares.
Potential acid acid soil group (with an area of 276.00 ha;
The alluvial soil group covers approximately 1,979.00 hectares, comprising non-alluvial soil (442.00 ha), alluvial soil with red and yellow patches (1,378.00 ha), and gley alluvial soil (159.00 ha).
Gray soil group (with an area of 929.00 ha);
The red and yellow soil group (with an area of about 33,647.00 ha, accounting for 65.71% of the natural area;
Group of red humus soil on the mountain (area of about 815 ha)
As of December 31, 2022, Hai Ha district has a population of 64,900 people, comprising 18,207 households The rural population makes up 77.27%, while the urban population accounts for 22.73% The population growth rate from 2015 to 2022 is 1.52% per year, with a population density of 125 people per km², indicating a sparse and uneven distribution Quang Ha town exhibits the highest density, nearing 4,000 people per km² The district is home to 11 ethnic groups, including 10 ethnic minorities, which represent 25.18% of the population, with the Dao making up 18.70% and the Tay 3.98%.
Diu 0.64%, San Chi 0.29 %, Hoa 1.0%, the rest are Nung, Muong, Cao Lan, Thai, Cui Chu ) People of Hai Ha district, diligently, actively participate in productive labor, contributing to hunger eradication and poverty reduction, socio- economic development.[4]
Labor: The number of people of working age in the district is 39,981 people, accounting for 61.60% of the total population This is a human resource for socio-economic development.[4]
2.7.3 Actual situation of tea production in Hai Ha district
By 2022, the district is projected to have over 2,000 households involved in tea production, with a total tea cultivation area of 805 hectares Notably, new tea varieties such as LDP, Ngoc Thuy, and Phuc Van Tien will comprise more than 75% of this area Specifically, Ngoc Thuy tea will cover approximately 320 hectares, representing 40% of the total, while small-leaf Midland tea will account for about 190 hectares, or less than 23% Other varieties include Phuc Van Tien, Huong Bac Son, PH 10, and Kim Tuyen The average yield for these tea varieties ranges from 7.5 to 8 tons per hectare per year, with Ngoc Thuy tea achieving the highest yield of 10 to 12 tons per hectare annually.
2.7.4 Organizational situation of production, processing and consumption
In the district, there are four primary processing facilities located in Quang Long commune: Thang Hoa, Dung Nga, Thu Khiem, and Quang Long Tea One Member Limited Company The Dung Nga facility boasts the highest production capacity, processing up to 12 tons of fresh buds per day during the production season, while the Thuan Quynh facility has the lowest output at 3 tons per day Additionally, other localities such as Quang Thanh also contribute to the processing landscape.
Thinh, small and medium-scale processing facilities have been developed with a capacity of less than 1 ton of fresh buds/day (08 establishments).[4]
The majority of products are pre-processed, with a smaller segment being high-quality, deeply processed items The primary market for these products is the export of preliminarily processed tea to Middle Eastern countries and China, which constitutes 90% of the market, while only 10% is dedicated to quality tea for the domestic market.
The price of fresh bud tea has varied over the years, primarily influenced by the export market for pre-processed tea, averaging between 5,000 VND/kg and 7,000 VND/kg Since late 2019, prices have stabilized, ranging from 6,000 VND/kg to 8,000 VND/kg Notably, hand-picked tea products, essential for high-quality tea production, command significantly higher prices, with Dung Nga establishments purchasing them at 30,000 VND/kg, while Thuan Quynh buys hand-picked Ngoc Thuy tea buds for O Long tea production at 10,000 VND/kg to 12,000 VND/kg.
The organization of tea production has improved significantly, with processing facilities forming dedicated teams that manage the entire process from purchasing raw materials to classifying product lines and targeting consumer markets Additionally, direct producers have created cooperative groups to implement intensive farming practices that prioritize food safety Despite these advancements, there remains a limited number of products that meet advertised quality standards.
37 designs are not diversified, so the work of trade promotion and product promotion is also limited.[4]
2.7.5 Business establishments trading tea products
Hai Ha is a mountainous district in northern Vietnam, home to diverse ethnic groups including Kinh, Tay, Dao, San Chi, San Diu, Hoa, Mung, and Cao Lan This rich cultural tapestry contributes to a vibrant social life, highlighted by unique traditional festivals A notable cultural aspect of Hai Ha is its distinctive tea, referred to simply as "Tea," which is made from local tea products.
Special and renowned types of tea are produced in households, with unique recipes passed down through generations This practice not only fulfills self-sufficiency but also caters to commercial demand Notable varieties from the district include Ngoc Thuy Tea, Canh Tea, Hoa Vang Tea, Black Tea, and Bac Son Huong Tea.
Since 2014 after the district promulgated Plan No 01/KH-BCDĐH to implement the program "One commune, one ward, one product", Hai Ha district
In 2014, a significant milestone in rural development was achieved with the launch of the OCOP program, which revitalized the district's economy This initiative has led to the establishment of numerous cooperatives and small production units that have confidently invested in agricultural development As a result, many of these cooperatives and small to medium-sized enterprises have seen increased profits, contributing to improved living standards for the community and achieving notable successes.
OBJECTIVE, CONTENTS AND METHODS
Object and scope of the study
Tea products in Hai Ha district, Quang Ninh province
Figure 3.1.1 Tea products in Hai Ha district 3.1.2 Scope of the study
In Hai Ha district, Quang Ninh province.
Location and time
- Location: Department of Agriculture and Rural Development, Hai Ha district, Quang Ninh province
Research contents
Content 1: Survey on output and processing productivity of tea industry in Hai Ha district, Quang Ninh
Content 2: Survey of processing output and tea production by small household scale and by centralized scale of Cooperatives.
Content 3: Survey results of some processes applied at tea processing facilities in Hai Ha district
Content 4:Survey of OCOP certification at tea processing facilities
Content 5:Survey results, content of policy to develop tea industry in Hai
Research methodology
The final report from the Department of Agriculture and Rural Development of Hai Ha district utilizes statistical data to provide insights It also references various text documents, books, theses, and essays from previous students to enhance understanding and gather essential information.
- Documents and data are collected through surveys, surveys according to questionnaires, searches on state portals, and actual observations in the locality
Observe, describe, interview and record information on the current situation of tea production and business establishments in Hai Ha district, Quang Ninh
RESEARCH RESULTS
Survey on output and processing productivity of tea industry in Hai Ha district, Quang Ninh
4.1.1 Aggregate results on yield and tea output of Hai Ha district
4.1.1.1 Breed structure and yield, fresh tea output in Hai Ha
Table 4.1.1.1 Breed structure and yield, fresh tea output in Hai Ha
TT Breed type Area (ha) Productivity of fresh tea buds (tons/ha)
Production of fresh tea (tons)
The LDP1-LDP2 variety of tea in the district yields an average of 6.5 tons per hectare, with potential increases to 8-9 tons per hectare through careful and intensive cultivation However, this variety primarily produces medium-quality green tea, as the rapid budding process limits the ability to process high-quality green tea.
44 wood, so if the raw materials are old, the processed tea product has a bad appearance
The Phuc Van Tien, Keo Am Tich, and PT95 varieties are known for their high yield, averaging 7-8 tons per hectare in the district These varieties produce high-quality green tea that boasts an attractive appearance and a pleasing water color, although the taste is slightly mild.
For Ngoc Thuy tea variety: High yield, the average of the whole district is 8 tons/ha, if well cared for and intensively cultivated, the yield can be from 10-
12 tons/ha Products processed are green tea specialties, quality, beautiful appearance and especially high value oolong tea
4.1.1.2 Production of finished tea in Hai Ha district
In order to statistic the output of finished tea in Hai Ha district, we have collected the results of tea production in Hai Ha district through the following table:
Table 4.1.1.2 Results of finished tea production in Hai Ha district
(Source Hai Ha Department of Agriculture and Rural Development)
From 2021-2022, the output of finished tea in Hai Ha district tends to increase from 2460 tons/year to 2550 tons/year, equivalent to 3.5%, of which in
2021 the output of finished tea produced in the district is large than imported tea from outside the district is about 4 times higher
In 2022, the share of imported finished tea dropped from 20.4% to 13.8%, indicating that the local production of processed tea is increasingly satisfying the district's trade and consumption demands This trend highlights the success of the tea industry development policies in the region.
Results of tea processing survey by household
The survey on tea production and processing in the district is crucial for managing and promoting local tea products, particularly for small household production facilities We conducted a survey across six localities with tea cultivation, revealing that the district is home to 71 small tea processing establishments, each with an average capacity of 300 kg of fresh bud tea per day.
TEA PRODUCTION IN HAI HA
DISTRICT in the district out of district
46 manual kilns and small production by tea growing households, the survey results are summarized in the table
Table 4.2 Survey results on number of tea producing households with scale and finished product output of 1.5 tons/month
(Aggregate from the survey form)
From Table 4.2, we see that in 6 localities, there are a total of 71 small tea Processing establishments with an average capacity of 300 kg of fresh bud tea per
Number of households Average productivity (Ton/month)
NO Area Number of households
In Hai Ha district, tea production is primarily driven by local households, with Quang Long, Duong Hoa, Quang Thinh, and Quang Chinh communes contributing significantly These areas utilize 300 manual kilns, resulting in an average output of 106.5 tons of tea per month, which accounts for 80% of the district's total alcohol production.
The survey results indicate a significant prevalence of production facilities at the household level, predominantly characterized by small-scale operations This trend presents substantial management challenges for many administrators overseeing these small-scale establishments.
Survey results on tea processing by HTX
The article highlights the significance of cooperative-scale tea processing and production in the district, emphasizing its role in managing and promoting local tea products A survey conducted across five cooperatives, each with large-scale tea processing facilities averaging over 5 tons of fresh tea buds per day, yielded comprehensive results that underscore the effectiveness of these operations.
Table 4.3 Survey results of large scale cooperatives with high output
NO Cooperative establishment Dry yield (ton/month)
(Aggregate from the survey form)
From Table 4.3, we see that the whole district has a total of 5 tea production and processing establishments with an average output of 21.2
The district is focusing on large-scale production facilities that process 48 tons per month, enhancing efficiency and quality to meet food safety and hygiene standards These facilities not only support local economic growth but also ensure the production of safe, high-quality products for domestic and export markets, including neighboring countries like China and Thailand By promoting these initiatives, the district aims to create stable jobs for workers and reduce the prevalence of poor-quality tea products that fail to meet safety regulations.
Survey results of some processes applied at tea processing facilities
The Hai Ha Department of Agriculture and Rural Development consistently monitors and evaluates the standards implemented at processing facilities in Hai Ha district, Quang Ninh province.
4.4.1 Survey results of Vietgap process
Hai Ha district currently has approximately 770 hectares dedicated to tea cultivation, with a goal to expand this area to 900 hectares by 2030 The communes of Quang Long and Quang Thanh are focusing on intensive farming practices under the VietGap standards, with over 60 hectares already invested in this initiative.
The total area of intensive tea cultivation under VietGap certified by 2025 will reach 45 hectares in Quang Long and Quang Thinh communes.[4]
+ In the year 2022 - 2023, support for intensive farming and certification assessment for 35 ha;
+ In 2024 - 2025, support for intensive farming and assessment for certification for 10 ha;
By 2022, Hai Ha district has encouraged the consulting unit to invest in intensive tea cultivation following good agricultural production practices (VietGap), aiming to certify 25 hectares of tea in Quang Long commune.
VietGap intensive farming area for high quality fresh ingredients Helps improve tea products after processing, thereby improving the quality and economic value of tea products
The initial phase of tea intensification under VietGap standards encountered several challenges, including the need to meet essential criteria such as land quality, water sources, and the installation of irrigation systems Additionally, adequate time for training and educating individuals involved in the process was necessary.
Support to upgrade factories and processing lines for 4 processing facilities; support assessment and certification of processing facilities meeting HACCP standards for 4 establishments
Implementation location: Tea factory in Quang Long commune, Quang Thanh, Quang Chinh
Table 4.4.3.Eligible establishments for HACCP certification
1 Tran Sy Dung production facility Obtain
2 Thuan Quynh Co., Ltd Obtain
1 Quy Hoa Trading Service & Import-
1 Trung Thao Agriculture, Forestry and
(Source: Hai Ha District Department of Agriculture and Rural Development)
Surveying the results of tea products that have obtained OCOP classification
Table 4.5.1 OCOP PRODUCTS TEA IN HAI HA DISTRICT
Tran Sy Dung production facility
Quy Hoa Trading Service & Import- Export Co., Ltd
(Source: Hai Ha District Department of Agriculture and Rural Development)
To enhance the quality and reputation of tea products in Hai Ha district, it is essential to build consumer trust and confidence The district has collaborated with cooperatives and production facilities to establish guidelines for the evaluation and recognition of OCOP products, ensuring effective classification and promotion of these goods.
From Table 4.5.1, we can see that there are currently 3 tea production facilities in the district that have achieved OCOP certification
There is a 3-star OCOP certified facility (manufacturing facility Tran Sy Dung)
There are two tea product establishments with 4-star OCOP certification (Quy Hoa Trading Service & Import-Export Co., Ltd and Thuan Quynh Co., Ltd.)
Table 4.5.2 LIST OF PRODUCTS TEA ELIGIBLE FOR ELIGIBILITY
TO PARTICIPATE IN OCOP PROGRAM FOR 2021-2025
Trung Thao Agriculture, Forestry and Fisheries Cooperative
II Quang Chinh Commune (1SP)
Quy Hoa Trading Service & Import- Export Co., Ltd
III Quang Long Commune (5SP)
Tea 2020 3 Tran Sy Dung tea production facility
STAR OCOP SUBJECT ADDRESS commune, Hai
(Source: Hai Ha District Department of Agriculture and Rural Development)
Table 4.5.2 highlights that, alongside previously certified tea products from Quy Hoa Trading Service & Import-Export Co., Ltd, Tran Sy Dung Tea Production Base, and Ha Ngoc Quynh Facility, these establishments are now seeking to register additional tea products for OCOP certification and classification.
• Quang Thanh Commune (1SP) Trung Thao Agricultural, Forestry and Fishery Cooperative registered to review VietGAP tea products
• Ha Ngoc Quynh establishment registered to consider OCOP 3 new tea products:
survey the results of a number of policies on developing the
• For the category: Intensive tea cultivation according to VietGAP standards to create material areas for high quality tea processing.[4]
In Quang Long commune, tea production initiatives are being carried out in villages 7, 8, and 9, involving 40 households across 25 hectares These households are part of production groups linked to processing facilities, which guarantees a consistent supply of high-quality tea raw materials They are committed to following the project technical team's guidelines and securing funding for necessary materials, including 30% organic fertilizers and 30% biological pesticides.
Content: Transferring technical process of VietGap tea intensification and supporting materials, fertilizers and plant protection drugs to people for implementation;
The State fully covers the costs associated with transferring the technical process of tea cultivation in accordance with VietGap standards, while also subsidizing 70% of fertilizers and pesticides Households are responsible for contributing 30% of the fertilizer and pesticide materials To date, the project has supplied 125 tons of organic fertilizer from three cows and 105 liters of biological pesticide water to participating households.
• For items: Repairing, renovating and upgrading factories [4]
The items are implemented for 02 processing facilities: Thang Hoa tea processing facility (Village 7, Quang Long commune); Loan Binh tea processing facility (Village 5, Quang Thinh commune)
Content: Support to upgrade factories and processing lines; assist in the assessment and certification of processing facilities meeting HACCP standards
The State offers comprehensive support for HACCP assessment and certification, covering 100% of the funding, along with 30% assistance for factory repairs and machinery upgrades Recently, collaboration with a consulting unit has led to a survey and guidance for the Loan Binh tea processing facility in village 5, Quang Thinh commune, focusing on necessary repairs and compliance for HACCP certification.
• For the following items: Transfer of technical processes and processing technology.[4]
Content: Transferring 04 high quality tea processing technology processes including:
- Technological process of processing fragrant green tea;
- Technological process of processing green tea fiber;
- Technological process of Mao injection tea processing;
- Technological process of red tea processing;
Implementation location: Tea processing facilities in the district; instruction
At the Dung Nga tea processing facility located in village 8 of Quang Long commune, the practice of transferring ownership to the operators of the processing facilities is implemented effectively.
Mechanism: The State supports 100% of the transfer fee
• For Category: Planting new varieties of Huong Bac Son tea[4]
A new model has been established for cultivating 5 hectares of the Huong Bac Son tea variety, focusing on intensive farming practices that adhere to organic standards for specialty green tea production Participating households receive training and guidance on organic tea cultivation techniques Additionally, support is provided for essential input materials, including seeds, organic fertilizers, and biological pesticides, over a three-year period for foundational development.
Conduct assessment and certification of organic standards for 3 to 5 hectares of tea in the model
Organize an on-shore workshop to introduce new tea varieties and process tea products from Huong Bac Son variety as a basis for propaganda and area expansion
Implementation period from 2023 - 2025 in Quang Long commune, Quang Thinh:
- In 2023: Support materials for new planting and care of 05 hectares;
- 2025: Support materials for care and costs for assessment and certification of organic production standards for 3-5 hectares
• For items: Support labels, packaging; trade promotion[4]
We are developing packaging designs for four new tea products, utilizing innovative manufacturing processes Additionally, we will register labels for processing facilities that require them and engage in the OCOP cycle A traceability system for these products will also be established to ensure quality and transparency.
Place of implementation: Tea processing establishments in need in the district
Mechanism: The State supports 100% of the cost of label and packaging design; 40% of the cost of printing traceability stamps, labels, product packaging
CONCLUSIONS AND RECOMMENDATIONS
Conclusion
During my graduation thesis, I conducted a survey on the production, processing, and consumption of tea products, as well as the policies aimed at developing the tea industry in Hai Ha district, Quang Ninh province The findings led to several key recommendations for enhancing the local tea sector.
Statistics show the number of tea production establishments in Hai Ha district, including 71 household-scale production establishments, 05 production establishments in the form of companies and cooperatives
Statistics on the number of tea business establishments in the district, which shows that the market share of tea in the district is gradually meeting the demand
Statistics on the status of registration and issuance of OCOP certificates in the area have 04 licensed establishments
Survey statistics check the results of the standards that establishments have applied
Statistics on some results of policies and policies to develop tea industry in Hai Ha district, Quang Ninh province.
Recommendation
Discover the current landscape of industrial-scale sweetened yogurt production while exploring the data collection and survey efforts focused on tea production, processing, and consumption within the tea industry.
58 development policies in Hai Ha district, Quang Ninh province, we have the following recommendations:
Continue to survey the business situation of tea products on all business establishments in Hai Ha district
Check product quality at local tea production facilities
Report on the demand for tea products in local activities
Statistics support the mobilization of business processing establishments to register for OCOP certification
Currently, there are 4 establishments that have obtained 3-4 stars OCOP certification at provincial level, continuing to advocate and guide to continue to have OCOP certified tea products
Continue to improve the role of state management in the development of the tea industry in Hai Ha district
Enhance community awareness and engagement regarding the district's tea development policy by encouraging households and individuals with available land, capital, and labor to actively participate in the safe production, processing, and consumption of tea.
Encourage households to collaborate and invest in production capital to establish cooperatives and cooperative groups This initiative aims to reorganize crop production, create large-scale concentrated farming areas, and promote mechanization, ultimately enhancing the production, processing, and consumption of safe tea.
Training and coaching for village heads and farmers involved in production development in alternative planting techniques, tea cutting, tea picking, safe tea production, and tea processing Legal provisions on
59 management of safe tea production and business; guide, inspect and supervise production, preservation, preliminary processing, processing and consumption activities of safe tea producing and trading households
Cooperate with Research Centers, specialized universities to test new varieties demonstration models, production technology processes, processing and packaging machinery equipment
1 Cây chè sản xuất và chế biến tiêu thụ phần 1, phần 2 Giáo sư Đỗ Ngọc Quý
2 Dương Trung Dũng (2013), Giáo trình cây chè, trường ĐH Nông Lâm Thái Nguyên
3 Lê Tất Khương (1999), Giáo trình cây chè, NXB Nông Nghiệp
4 Tài liệu của Phòng Nông Nghiệp PTNT huyện Hải Hà tỉnh Quảng Ninh
5 Trịnh Xuân Ngọ (2009), Cây chè và kỹ thuật chế biến, NXB TP.HCM
6.Journal of the National Cancer Institute, Volume 85, Issue 13, 7 July 1993, Pages 1038–1049
7.Matthew E Harbowy , Douglas A Balentine , Dr Alan P Davies & Dr Ya Cai Critical Reviews in Plant Sciences
8 Trace elements in tea leaves, made tea and tea infusion
9.Element Composition of Tea Leaves and Tea Infusions and Its Impact on Health Bulletin of Environmental Contamination and Toxicology
10.thuonghieuvang.net.vn/Print/884960.aspx
11.vietpat.vn/ap-dung-quy-trinh-vietgap-trong-san-xuat-nong-nghiep
12.kinhtedouong.vn/tinh-hinh-xuat-khau-che-cua-viet-nam-2-thang-dau-nam- 2022-89914.html
13 379-qd-bnn-khcn-vietgap-cho-rau-qua.pdf
14.caytrongvatnuoi.com/cay-trong/cay-lay-la/he-thong-phan-loai-thuc-vat-cua- cay-che
15.bacgiangtv.vn/tin-tuc/190/64835/lua-chon-san-pham-huu-co-xu-huong-tieu- dung-thong-thai
Tea Harvest The tea processing line has been applied with new science and technology
Stamps confirming the origin OCOP Fair in Quang Ninh Province
Luật Trồng trọt số 31/2018/QH14 ngày 19/11/2018 của Quốc hội;
Nghị định số 94/2019/NĐ-CP ngày 13/12/2019 của Chính phủ quy định chi tiết một số điều của Luật Trồng trọt về giống cây trồng và canh tác;
Nghị quyết số 32/2016/UBTVQH14, ban hành ngày 23/11/2016, của Quốc hội nhằm nâng cao hiệu lực và hiệu quả thực hiện chương trình mục tiêu quốc gia về xây dựng nông thôn mới, đồng thời gắn liền với việc cơ cấu lại ngành nông nghiệp.
Quyết định số 899/QĐ-TTg ngày 10/6/2013 của Thủ tướng Chính phủ phê duyệt Đề án tái cơ cấu ngành nông nghiệp nhằm nâng cao giá trị gia tăng và phát triển bền vững.
Thông tư 40/2017/TT-BTC ngày 28/4/2017 của Bộ Tài chính về quy định chế độ công tác phí, chế độ hội nghị;
Thông tư Số: 12/2021/TT-BXD ngày 31/8/2021 của Bộ Xây dựng về việc ban hành định mức xây dựng;
Thông tư số 37/2018/TT-BNNPTNT ngày 25/12/2018 của Bộ Nông nghiệp và PTNT về việc ban hành danh mục sản phẩm nông nghiệp có lợi thế Quốc gia;
Thông tư số 07/2013/TT-BNNPTNT của Bộ Nông nghiệp và Phát triển Nông thôn, ban hành ngày 22/1/2013, quy định các tiêu chuẩn kỹ thuật quốc gia đối với rau, quả và chè búp tươi, nhằm đảm bảo an toàn thực phẩm trong quá trình sản xuất và sơ chế.
Thông tư liên tịch số 55/2015/TTLT-BTC-BKHCN, ban hành ngày 22/4/2015, hướng dẫn về định mức xây dựng, phân bổ dự toán và quyết toán kinh phí cho các nhiệm vụ khoa học và công nghệ sử dụng ngân sách nhà nước.
Quyết định 3073/QĐ-BNN-KHCN, ban hành ngày 28/10/2009 bởi Bộ Nông nghiệp và Phát triển Nông thôn, quy định các định mức tạm thời cho các chương trình và dự án khuyến nông, khuyến ngư.
Nghị quyết số 58/2017/NQ-HĐND ngày 07/7/2017 của HĐND tỉnh Quảng Ninh quy định mức chi công tác phí và chi hội nghị cho các cơ quan nhà nước, đơn vị sự nghiệp công lập, tổ chức chính trị, tổ chức chính trị - xã hội, cùng các tổ chức hội sử dụng kinh phí từ ngân sách nhà nước do địa phương quản lý tại tỉnh Quảng Ninh.
Nghị quyết số 268/2020/NQ-HĐND, ban hành ngày 09/7/2020, của Hội đồng Nhân dân tỉnh Quảng Ninh quy định về nội dung và mức chi hỗ trợ cho các hoạt động khuyến nông trên địa bàn tỉnh.
Nghị quyết số 16/NQ-HĐND ngày 16/7/2021 của HĐND tỉnh Quảng Ninh phê duyệt chương trình phát triển bền vững kinh tế - xã hội, kết hợp với bảo đảm Quốc phòng - An ninh tại các xã, thôn, bản vùng đồng bào dân tộc thiểu số, miền núi, biên giới và hải đảo tỉnh Quảng Ninh trong giai đoạn 2021 – 2025, với định hướng đến năm 2030.
Nghị quyết số 194/2019/NQ-HĐND, ban hành ngày 11/11/2019, của Hội đồng nhân dân tỉnh Quảng Ninh, nhằm khuyến khích đầu tư, sản xuất, chế biến và tiêu thụ sản phẩm nông nghiệp tại tỉnh Quảng Ninh.
Quyết định số 35/2019/QĐ-UBND ngày 11/11/2019 của Chủ tịch UBND tỉnh Quảng Ninh ban hành quy định triển khai thực hiện Nghị quyết số 194/2019/NQ-HĐND cùng ngày của HĐND tỉnh Quảng Ninh Quyết định này nhằm khuyến khích đầu tư, sản xuất, chế biến và tiêu thụ sản phẩm nông nghiệp trên địa bàn tỉnh Quảng Ninh.