Integrated Coffee Cultivation: A Sustainable Process and Optimal Solutions

Overview of the Vietnamese Coffee Industry: Position, Challenges, and Sustainable Future

“Powerhouse” Status and Export Value: A Contrasting Picture

Vietnam has established itself as a powerhouse on the global coffee map, firmly holding its position as the world’s second-largest exporter and the leading producer of Robusta coffee. Coffee is not just an agricultural commodity but an economic pillar, accounting for a significant share of the national agricultural export turnover and profoundly impacting the livelihoods of millions of farming households.

The 2023-2024 crop year witnessed an impressive record as the country’s coffee export turnover reached $5.425 billion USD, a staggering increase of nearly 33% in value compared to the previous crop year. However, behind this glamorous figure lies a concerning reality: the actual export volume decreased by 11.3%, totaling only 1,476,842 tons. This paradox is explained by a surge in the average export price, which at times exceeded $5,700 USD/ton in the first half of 2025, a 59% increase compared to the same period last year.

A deeper analysis reveals that this growth in turnover was mainly driven by external market factors, such as concerns about global supply shortages due to climate change affecting other producing countries and logistical issues. This exposes a structural weakness: the industry’s growth depends on world price fluctuations rather than a sustainable increase in internal production capacity. The decline in volume is a warning sign that the health of coffee plantations is in trouble. If the global price cycle reverses, the entire industry could face a severe revenue crisis. Therefore, there is an urgent need to invest in foundational solutions to regenerate the health and enhance the actual productivity of the plantations, instead of passively relying on market luck.

Regarding markets, Vietnam continues to maintain and develop important trade relationships. The largest and most traditional markets include Germany, Italy, Spain, the USA, and Japan. Notably, thanks to free trade agreements like the EVFTA, the elimination of tariffs has created a significant competitive advantage, helping Vietnam’s coffee market share in the EU and other markets like Australia to show positive growth trends. However, challenges remain as the market share in a discerning market like the USA has shown signs of decline.

Main Coffee Varieties and Key Growing Regions

Vietnam’s coffee production is primarily shaped by two main varieties, Robusta and Arabica, each with its own ecological characteristics, flavor profiles, and economic roles.

• Robusta Coffee (Coffea canephora): This is the dominant variety, accounting for 90% to 95% of the country’s total area and production. Robusta is known for its strong character, bold flavor, high caffeine content (about 2-4%), and low acidity. These characteristics are well-suited to the traditional Vietnamese phin-filter coffee taste and serve as the primary raw material for the global instant coffee industry. The fertile basaltic soil of the Central Highlands is the kingdom of Robusta, with Dak Lak, Gia Lai, and Lam Dong provinces being the key growing regions. Among them, Buon Ma Thuot (Dak Lak) is honored as the “coffee capital” of Vietnam, a prestigious geographical indication for high-quality Robusta coffee.
• Arabica Coffee (Coffea arabica): Although accounting for only about 10% of the area, Arabica is a premium coffee line, highly valued in the international market. Arabica has a rich, captivating aroma, elegant acidity, and a sweet aftertaste, with only half the caffeine content of Robusta (about 1-2%). This coffee variety requires stricter ecological conditions: it must be grown at altitudes above 800-1000 meters above sea level and in cool year-round climate conditions (15-25°C). Therefore, high-quality Arabica growing areas are concentrated in regions with specific terrain and climate, such as Son La and Dien Bien in the Northwest and Cau Dat, Da Lat in Lam Dong province. With its delicate flavor, Arabica coffee always has a significantly higher economic value than Robusta, spearheading the specialty coffee trend.

Core Challenges: The Depletion of “Soil Capital”

Behind the powerhouse status lie profound challenges that are eroding the production foundation of the coffee industry. The most serious issue is the degradation of “soil capital,” especially in the basaltic soils of the Central Highlands, which bear the brunt of the country’s coffee production.

• Basaltic Soil Degradation in the Central Highlands:
  • Severe Acidification: Decades of intensive cultivation combined with the overuse of acid-forming chemical fertilizers like Urea, SA (Ammonium Sulfate), and Super Phosphate have caused soil pH to drop to alarming levels. Scientific analyses in Gia Lai show that the average pHKCl of coffee soil is only 4.1, classified as very acidic. An acidic soil environment reduces the activity of beneficial microorganisms and increases mobile aluminum (Al₃+), which is toxic to coffee plant roots.
  • Nutrient Imbalance and Depletion: Although basaltic soil is naturally fertile, continuous exploitation has depleted essential nutrients. Studies indicate that coffee-growing soils in the Central Highlands are severely deficient in available Phosphorus (P), Potassium (K), Calcium (Ca), Magnesium (Mg), and important micronutrients like Zinc (Zn). Ironically, the practice of imbalanced fertilization, especially the over-application of Potassium, causes antagonism, preventing the plant from absorbing Calcium and Magnesium, leading to a double deficiency and affecting photosynthesis and plant sturdiness.
  • Decline in Organic Matter and Soil Structure: Cultivation methods like monoculture, clean weeding, and neglecting to supplement organic matter have caused a severe decline in soil humus content. When organic matter is lost, the soil loses its “binding agent,” its structure breaks down, becoming hardened and compacted (as indicated by increased bulk density). Consequently, the soil’s water-holding capacity and aeration decrease, roots struggle to grow, and the risk of erosion and topsoil runoff increases on sloping terrain.
• Increased Pest and Disease Pressure:
  • Root-knot Nematode Disease: This is considered the “silent killer” of coffee plantations. Nematodes attack and damage the root system, forming galls that prevent the roots from absorbing water and nutrients. More seriously, the wounds caused by nematodes are entry points for dangerous fungi like Fusarium and Rhizoctonia, creating a yellow leaf-root rot disease complex that is extremely difficult to control, leading to stunted growth and gradual plant death.
  • Coffee Leaf Rust: Caused by the fungus Hemileia vastatrix, this disease attacks the leaves, causing orange-yellow rust-like spots. Severe infections lead to mass leaf drop, weakening the plant, reducing its photosynthetic capacity, and directly affecting yield and bean quality.
  • Mealybugs: They attack both the roots and above-ground parts (fruit clusters, young branches), sucking sap and causing stunted growth, premature fruit drop, and reduced commercial quality.
  • These challenges are not isolated. They form a vicious cycle of degradation with a strong cause-and-effect relationship. Degraded soil (acidic, low in organic matter) weakens the beneficial microbial system and creates favorable conditions for pathogens to thrive. A weak root system in poor soil becomes an easy target for nematodes. Nutrient-deficient plants have poor resistance and are easily attacked by coffee rust. To cope, farmers increase the use of chemical fertilizers and pesticides, which further acidifies the soil, kills beneficial microorganisms, and hardens the soil, making the vicious cycle even worse. This shows that any solution that only targets the symptoms (using pesticides, fungicides) without addressing the root cause of the problem, which is soil health, will not be sustainable.

Strategic Direction and Global Trends

Faced with these challenges, the Vietnamese coffee industry is undergoing strategic transformations to achieve sustainable development and increase added value, keeping pace with global market trends.

• Target for 2030: The government and the coffee industry have set a target for export turnover to reach 6 billion USD by 2030, with even more ambitious expectations of reaching the 20 billion mark in the long term. A key strategic direction is not to expand the area massively, but to focus on replanting about 107,000 hectares of old, low-yielding coffee plantations with new varieties that have better quality and disease resistance.
• Sustainable Production: This is an inevitable trend. The coffee industry is promoting the adoption of internationally certified production processes such as UTZ, 4C, and Rainforest Alliance. The development of traceability systems is also being prioritized to meet the increasingly stringent standards of import markets, especially the European Union’s Deforestation-free Regulation (EUDR).
• Deep Processing: To move away from being a raw material exporter, the national strategy aims to increase the proportion of deep-processed products (such as roasted and ground coffee, instant coffee) from the current 10% to 25-30% in the coming years. This is the key path to adding value to Vietnamese coffee beans.
• Specialty Coffee Trend: Capturing the global consumer trend, the Vietnamese coffee industry is increasingly focusing on the specialty coffee segment. This is a line of coffee that requires meticulous care throughout the entire supply chain, from sustainable farming (organic, fair trade), selection of specific varieties and growing regions, to innovative post-harvest processing methods (honey processing, natural processing, anaerobic fermentation) to highlight the unique flavors of the coffee beans. Vietnam is making significant strides in developing specialty Arabica coffee in the Northwest and Lam Dong, while also elevating high-quality Robusta beans to meet this segment’s demands.

Organic Fertilizer – The Foundation for Sustainable Coffee Farming

Faced with soil degradation and the increasing demands of the market, the transition to organic farming has become an inevitable trend for the Vietnamese coffee industry. Organic fertilizer is the foundational solution, acting as a “long-term friend” to the soil, helping to break the vicious cycle of degradation and build a sustainable production system.

The Comprehensive Role and Benefits of Organic Fertilizer

Unlike chemical fertilizers that only provide immediate nutrients, organic fertilizers offer multi-dimensional and profound benefits:

• Improving Soil Fertility and Texture: Organic fertilizer adds a large amount of organic matter and humus to the soil, helping to increase porosity, improve soil structure and water-holding capacity, and reduce soil hardening and erosion. This creates an ideal environment for coffee roots to grow and absorb nutrients better.
• Providing a Natural, Sustainable Nutrient Source: Organic fertilizer provides a full range of macronutrients (Nitrogen, Phosphorus, Potassium) and micronutrients (Zinc, Iron, Manganese) slowly and balancedly, helping plants grow steadily throughout the season without causing shock or toxicity.
• Activating the Soil Ecosystem: Organic matter is the food source for beneficial microorganisms in the soil. Applying organic fertilizer helps this microbial system thrive, supporting the decomposition of hard-to-digest substances and, notably, helping to suppress soil-borne pathogens, including nematodes and root-rot fungi.
• Enhancing Plant Resistance and Crop Quality: Coffee plants grown in healthy soil will have better natural resistance to pests and diseases and adverse conditions like drought or acidic soil. The harvested coffee beans will also have uniform quality and a more aromatic and rich flavor.
• Protecting the Environment and Optimizing Costs: Organic farming helps minimize water and soil pollution from the overuse of chemicals. In the long run, it also helps farmers save significant production costs.

Common Sources of Organic Fertilizer and Application Techniques

Farmers can utilize many available organic sources to make fertilizer for coffee, in line with the spirit of a circular economy.

• Common types of organic fertilizer:
  • Manure (chicken manure, cow manure…): A traditional source of organic fertilizer, very rich in nutrients but needs to be fully composted before application to kill pathogens.
  • Green manure: Intercropping legumes in coffee plantations and then plowing them into the soil not only helps improve the soil and supplement natural nitrogen but also provides cover and retains moisture.
  • Agricultural by-products: Coffee husks after harvesting are a very good organic source and can be composted to be reapplied to the plantation. Plant residues and weeds in the garden can also be buried to supplement soil organic matter.
  • Vermicompost: This is a high-quality organic fertilizer, rich in nutrients and beneficial microorganisms, very good for coffee plants.
• Organic fertilizer application techniques:
  • Dosage and frequency: For good soil, manure can be applied periodically every 4-5 years at a rate of 10-15 m³/ha. For poorer soil, it should be applied every 2-3 years at the same dosage.
  • Application method: The most effective way is to apply in trenches. Dig a trench along one side of the canopy, about 20cm wide and 25-30cm deep, spread the fertilizer in the trench, and then cover it with soil to prevent loss. For new planting, organic fertilizer is mixed evenly with topsoil to be used as a basal fertilizer in the planting hole, creating an initial nutritional foundation for the seedling.

Economic Efficiency and Transition Trend

The transition to organic coffee farming is not only a technical solution but also brings outstanding economic efficiency.

• Reducing costs, increasing profits: A typical case in Gia Lai shows that by switching from chemical fertilizers to organic fertilizers (chicken manure), the investment cost for 5 ha of coffee for one household decreased from 200 million VND to only 120-130 million VND per year. Meanwhile, the plantation still developed well, had fewer pests and diseases, and generated an income of 800 million to 1 billion VND after deducting costs.
• Higher selling prices: Certified organic coffee production models are often purchased by businesses at prices higher than the market rate. In Lam Dong, an organic coffee project helped farmers sell dry coffee beans at a price 5,000 VND/kg higher, bringing in a profit of over 140 million VND/ha/year compared to conventional farming.

These figures show that organic farming is not only environmentally sustainable but also an economically smart direction, helping to increase income and stabilize livelihoods for coffee growers.

The Scientific Foundation of Sustainable Farming: The Vital Role of Organic Carbon

To address the inherent challenges of the coffee industry, returning to the most basic foundation – soil health – is the inevitable direction. At the heart of soil health is organic carbon, a vital component that determines the fertility and sustainability of the agricultural ecosystem.

Organic Carbon – The “Lifeblood” of the Soil

Organic carbon in the soil mainly exists in the form of organic matter (humus), the final product of the decomposition of plant and animal remains over thousands of years. The most important and biologically active components in humus are humic compounds, a complex of large organic molecules divided into two main groups: Humic Acid and Fulvic Acid. These compounds are not fertilizers in the traditional sense but are “soil conditioners,” acting as the lifeblood, comprehensively governing the physical, chemical, and biological properties of the soil, thereby directly affecting the health and productivity of the crop.

Impact on Soil Physico-Chemical Properties

Humic compounds have a spectacular ability to improve soil, especially for soils that have been degraded after many years of intensive cultivation, such as the basaltic soils used for coffee.

• Improving soil structure: Humic acid acts as a natural “glue.” It binds individual soil particles like clay and sand together, forming stable aggregates. This process creates numerous pores in the soil, making it porous and well-aerated. This is a direct solution to the problem of compacted, hardened soil in old coffee plantations, creating conditions for the root system to breathe and grow vigorously.
• Increasing water retention and preventing erosion: A porous soil structure will absorb rainwater better, reducing surface runoff that causes erosion – a particularly serious problem on coffee-growing hillsides. At the same time, organic molecules act like tiny sponges, enhancing the soil’s moisture-holding capacity, providing water to the plants during dry periods.
• Enhancing Cation Exchange Capacity (CEC): This is one of the most important chemical effects. Humic compounds carry a negative charge, so they act as powerful “magnets,” attracting and holding positively charged nutrient ions such as Potassium (K^+), Calcium (Ca^{2+}), Magnesium (Mg^{2+}), and other micronutrients. This prevents the leaching of valuable nutrients from the topsoil, especially after heavy rains in the Central Highlands. As a result, the efficiency of chemical fertilizer use is significantly increased, helping farmers reduce input costs. This mechanism is particularly significant for the coffee soils of the Central Highlands, which are depleted of Potassium, Calcium, and Magnesium.
• Chelating micronutrients: Fulvic acid, with its smaller molecular size, has a special ability to form chelate complexes with micronutrient metal ions such as Zinc (Zn), Iron (Fe), and Manganese (Mn). This process transforms micronutrients from insoluble inorganic forms into organic-mineral forms that the plant roots can easily absorb. This is a natural and effective solution to overcome micronutrient deficiencies, especially Zinc deficiency, which is very common in basaltic soils.

Activating the Soil Microbial Ecosystem

Soil is not an inert medium but a vibrant ecosystem with billions of microorganisms. Organic carbon is the core source of food and energy to sustain this population.

Adding organic carbon to the soil is like “refueling” a biological engine, helping to boom the growth of beneficial microbial groups, including:

• Bacteria capable of decomposing insoluble phosphorus compounds in the soil into available forms that the plant can absorb.
• Bacteria capable of fixing nitrogen from the air, providing a natural source of nitrogen for the plant.
• Particularly important is the antagonistic fungus Trichoderma spp.. This fungus is the natural enemy of many root rot-causing fungi and especially has the ability to parasitize and destroy the eggs and larvae of harmful nematodes. Creating conditions for Trichoderma to thrive in the soil is to build a sustainable biological defense barrier, helping to reduce dependence on toxic chemical pesticides.

Organic Carbon NEMA2 – A Biotechnological Solution to Regenerate Life in Coffee Soil

Decoding the Technology and Breakthrough Mechanism of Action

Organic Carbon NEMA2 is an advanced biotechnology product from Japan, certified organic under the OMJ standard (organic certification by the Ministry of Agriculture, Forestry and Fisheries of Japan). Completely different from conventional fertilizers, NEMA2 does not provide direct nutrients but acts as a soil conditioner and biological catalyst, built on a unique materials science platform.

The core of NEMA2 is an organic carbon material containing free, non-graphitized single carbon atoms. This structure gives the material an extremely high surface activity, even though it has a dense and non-porous structure unlike biochar. The mechanism of action of NEMA2 is based on the following unique properties:

• High Reducing Potential (ORP –200 mV) and Enzyme Stabilization: NEMA2 creates an environment with a very negative Oxidation-Reduction Potential (ORP) (around –200 mV), which is strongly reducing. This environment helps stabilize important decomposition enzymes in the soil, such as cellulase, protecting them from oxidation, thereby extending their activity time and increasing the efficiency of decomposing organic matter (mulch, coffee husks) into humus. At the same time, it creates ideal conditions for beneficial anaerobic-preferring microorganisms like Trichoderma spp. to thrive.
• Surface Activity and Biological “Anchor Points”: The highly active carbon material surface acts as a “docking site,” holding decomposition enzymes and microorganisms at the point of contact with the organic substrate. This helps biochemical reactions to occur in a concentrated and more efficient manner, accelerating the process of humus formation, regenerating a porous, nutrient-rich topsoil.
• Protecting the Microbial System: The material has non-conductive properties, which helps protect the cell membranes of microorganisms from abnormal ion flows that can cause stress, ensuring the soil microbial system operates stably and effectively.

Comprehensive Impact Mechanism on Coffee Plants

• Comprehensive Soil Improvement for Root Development: With its alkaline nature (pH > 8.0), NEMA2 helps neutralize soil acidity, a serious problem in the coffee-growing regions of the Central Highlands. More importantly, the product helps break up compacted soil structure, making the soil porous, airy, improving drainage, and preventing root rot. An ideal soil environment in terms of physics and chemistry is the basic prerequisite for the coffee root system to have space and optimal conditions for development.
• Enhanced Nutrient Absorption and Metabolism: NEMA2 acts as a biological catalyst, helping to enhance the mineralization and conversion of nitrogen compounds in the soil into forms that the plant can easily absorb (NH₄⁺ and NO₃⁻). By optimizing the efficiency of fertilizers and available nutrients, it ensures that the coffee plant receives an abundant source of energy to nourish branches, leaves, and especially fruits, thereby increasing the size, uniformity, and quality of the beans.
• Strengthening Resistance and Protecting the Plant: The product creates a favorable living environment for beneficial soil microorganisms to develop, helping to suppress harmful pathogens such as nematodes and root rot-causing fungi. At the same time, improving the overall health of the plant helps strengthen its natural immune system. A healthy coffee plant, not stressed by pests, diseases, and adverse environmental conditions, will be able to focus all its energy on development and achieving high, sustainable yields.

Integrated and Sustainable Coffee Cultivation Technical Process

To optimize productivity and ensure sustainable development, the coffee care process needs to be a harmonious combination of different types of fertilizers and advanced technical measures, suitable for each growth stage of the plant.

Establishment Phase (New planting to the 3rd year): Building a Solid Foundation

This is the decisive stage for the vitality and long-term potential of the entire plantation. The goal is to create a healthy soil foundation, stimulate maximum root development, and form a balanced canopy frame.

• Preparing planting holes and basal fertilization:
  • • Technique: Dig holes of standard size (e.g., 60x60x60 cm) at least 1 month before planting to sun-dry and kill pathogens.
  Fertilizing newly planted coffee trees – JVSF
  • Basal fertilization: Create an initial “nutrient pocket” by mixing topsoil evenly with a mixture of: 10-15 kg of well-composted manure, 0.5-1 kg of superphosphate, and especially 1-2 kg of Organic Carbon NEMA2/ha (equivalent to 10-20g/hole). This mixture helps the young plant to root quickly, provides initial nutrients, and improves the soil structure from the beginning.
• Periodic top dressing (annually):
  • Frequency: Divided into 2-4 applications per year, mainly during the rainy season.
  • 1st application (25-30 days after planting): When the plant has taken root, apply root stimulants containing humic acid, fulvic acid, or products like Atonik to the base or as a foliar spray to promote the development of fine roots.
  • Subsequent applications: Combine the following types of fertilizers at the base:
    • Bio-organic fertilizer: Apply 1.2 – 2 tons/ha/year to continuously supplement organic matter and beneficial microorganisms to the soil.
    • Chemical fertilizer (NPK): Use formulas with high nitrogen and phosphorus content (e.g., NPK 16-16-8) to promote stem, branch, and leaf development. The dosage increases with the age of the plant: year 1 (40kg N/ha), year 2 (60kg N/ha), year 3 (100kg N/ha).
    • Organic Carbon NEMA2: Can be mixed with 20g of NEMA2/plant with NPK fertilizer in each application, or applied to the base periodically (1 kg of NEMA2/400-600 liters of water/ha) 2-3 times/year to continuously improve the soil and increase fertilizer absorption efficiency.
• Other care:
  • • Watering: Provide sufficient water, especially during the dry season, ensuring the soil is moist (about 70-80%) but not waterlogged.
    • Weeding, mulching: Clear weeds and use straw, dry grass to mulch around the base to retain moisture and regulate soil temperature.
  Caring for a coffee plantation – JVSF
  • Shaping, pruning: Prune branches and shape the canopy (single-stem or multi-stem) early to create a healthy, balanced frame, removing weak branches and suckers.

Business Phase (From the 4th year): Optimizing Yield and Quality

This stage requires a balanced and timely nutrition regime for the plant to recover from the previous season, nourish the fruit for the current season, and differentiate flower buds for the next season.

• Basal fertilization (divided into 3-4 main applications per year):
  • 1st application (After harvest & beginning of rainy season – March-May):
    • Objective: Plant recovery, stimulating reserve branch growth, flower bud differentiation.
    • Technique: Combine 20-30 tons/ha of composted organic fertilizer (every 2-3 years) with chemical fertilizer.
    • Fertilizer: Use NPK rich in nitrogen and phosphorus (e.g., NPK 16-16-8 or 25-9-9) and mix with 1-1.5 kg of NEMA2/ha to increase absorption efficiency, helping the plant to recover quickly.
  • 2nd application (Mid-rainy season – July-August):
    • Objective: Rapid fruit growth stage, requiring a lot of nutrients.
    • Fertilizer: Switch to NPK with a balanced formula or richer in Potassium (e.g., NPK 16-8-16). Continue to mix with 1-1.5 kg of NEMA2/ha to help the fruit grow quickly and uniformly, reducing premature drop.
  • 3rd application (End of rainy season – September-October):
    • Objective: To help the beans become firm, heavy, and accumulate flavor.
    • Fertilizer: Use NPK rich in Potassium (e.g., NPK 15-9-20). Note to choose Potassium Sulfate, avoiding Potassium Chloride which can adversely affect coffee flavor. Can be combined with a basal application of 1 kg of NEMA2/400-600 liters of water/ha to optimize Potassium absorption.
• Foliar fertilization (Supplementary spraying):
  • Purpose: To provide nutrients quickly when the plant shows signs of deficiency or during critical stages.
  • Timing:
    • After harvest: Spray products containing humic acid, amino acids, micronutrients to help the plant recover quickly.
    • Before flowering: Supplement with micronutrients like Boron (B) and Zinc (Zn) to increase fruit set rate.
    • Fruit development stage: Supplement with Calcium, Boron to help the fruit become firm and prevent cracking.
  • Note: Spray in the early morning or late afternoon. Can be combined with some biological pesticides but compatibility must be checked.

Integrated Pest Management (IPM) with a Biological Approach

The foundation of IPM is a healthy plantation on a vibrant soil. The use of organic fertilizers and biological agents like NEMA2 is a root-cause disease prevention measure.

• Preventing nematodes and root rot:
  • Cultivation measures: Limit tilling that damages roots, avoid flood irrigation to prevent spreading.
  • Biological measures: This is the core solution. Regularly use Organic Carbon NEMA2 to improve the soil environment, creating conditions for beneficial microorganisms to thrive. Actively supplement with microbial products containing antagonistic fungi like Trichoderma spp., Paecilomyces lilacinus, or bacteria Bacillus spp. into the soil or mixed with organic fertilizer to kill nematodes and pathogenic fungi (Fusarium, Phytophthora).
  • Chemical measures: Use only when absolutely necessary on lightly infected plants to contain the outbreak, rotating active ingredients (Ethoprophos, Benfuracarb) to avoid resistance and adhering to the permitted list for sustainable certifications.
• Preventing coffee rust and other leaf diseases:
  • Cultivation measures: Prune to create an airy canopy, maintain garden hygiene, ensure proper planting density.
  • Increasing resistance: Apply balanced fertilizer, especially sufficient Potassium, Calcium, and micronutrients to help the cell walls become firm, increasing the plant’s natural resistance.
  • Biological measures: Spray biological products that enhance the plant’s immunity.
  • Chemical measures: When disease pressure is high, spray fungicides containing copper-based active ingredients, Triazoles (Hexaconazole), or Strobilurins (Azoxystrobin), rotating types of fungicides to manage resistance.

Comprehensive Efficiency Analysis and Strategic Recommendations

Economic and Environmental Efficiency Analysis: Investing in “Soil Capital”

Applying an integrated and sustainable cultivation process, with Organic Carbon NEMA2 as the foundation, not only brings benefits in terms of agricultural technology but also creates profound economic and environmental impacts.

• Economic efficiency:
  • Optimizing input costs: Although there is an additional cost for biological products, this process helps significantly reduce the amount of chemical fertilizers and pesticides. Practical experience shows that combining humic and organic products can reduce chemical fertilizer costs by 1/3 to 50%.
  • Increasing productivity and product quality: Coffee plants grown in healthy soil will have stable and higher yields. Fruits will be larger and more uniform, beans will be firmer, and the percentage of grade 1 beans will be higher, thereby increasing the actual harvested output. In particular, providing balanced nutrition helps improve the flavor of the coffee beans, a key factor in selling at high prices in the specialty coffee segment.
  • Maximizing net profit: When input costs are optimized and revenue increases (due to better productivity and selling prices), the net profit of farmers improves significantly. Sustainable farming models have been shown to bring in profits tens, even hundreds of millions of dong higher per hectare compared to traditional methods.
• Environmental and sustainability impact:
  • Restoring soil fertility: This is the core and most long-term value. Each application of this process is a reinvestment in soil health, helping to break the cycle of degradation, increase organic carbon content, and build a highly resilient farming system.
  • Reducing environmental pollution: Reducing the use of chemicals helps limit groundwater and soil pollution, protecting biodiversity.
  • Meeting green export standards: This process helps agricultural products meet the strict requirements for sustainability, traceability, and food safety of high-value markets such as the EU, Japan, and the USA.

Strategic Recommendations for the Future of Vietnamese Coffee

To realize the ambitious goals and ensure sustainable development for this billion-dollar industry, strategic action is needed from all stakeholders.

• For Farmers and Cooperatives:
  • Shifting cultivation mindset: It is necessary to recognize that land is the most valuable production asset. Investing in soil improvement solutions based on organic carbon like NEMA2 should be considered a mandatory and long-term investment for the future, not an expendable cost.
  • Standardizing processes: Integrate the use of NEMA2 into standard cultivation processes, combined with other sustainable measures such as proper weed management, planting shade trees, and efficient water management. This is the foundation for producing high-quality coffee that meets the standards of certifications (VietGAP, 4C, Organic) and participating in the specialty coffee supply chain.
• For Processing & Exporting Enterprises:
  • • Building sustainable raw material zones: Proactively invest in, link with, and provide technical support to farming households and cooperatives to apply regenerative farming solutions like NEMA2. This not only ensures a stable, high-quality supply of raw materials but also helps businesses control traceability, meeting the regulations of international markets.
    • Building a brand story: Utilize the story of “regenerative farming” and “coffee from healthy lands” as a differentiating and core element in the brand building and marketing strategy in the global market. Modern consumers are increasingly interested in products that are environmentally and socially responsible.

  Reference Links:

  Learn more about the NEMA2 soil conditioner Sustainable Coffee Production Guide (PDF)