The transition to the profession of making puffed rice

From fragrant, sticky rice grains, through the skillful hands of the highland people, batches of green rice flakes have nourished generations and become a familiar treat. To ensure product quality and sufficient supply for the market, we must mention the support from the "Improving Livelihoods for Poor Communities" Project, funded by Bread for the World and managed by the Center for Development Support for Women and Children.

Green rice flakes have become a commodity.

In Phu Thong commune, the project supported four farmer groups interested in making puffed rice with a total budget of 162 million VND, including pounding machines, centrifugal drums, vacuum machines, and other processing tools.

Ms. Dang Thi Thai, from the Thuy Dien village's rice flake making group, said: "Previously, each batch only yielded a few kilograms and was easily spoiled due to uneven pounding. With the support of equipment, the product is more pliable, greener, and more uniform, and production has increased two or three times."

Not only in Phu Thong, but also in Bang Van and Ngan Son communes, there are 4 groups making puffed rice that have received comprehensive support with machinery. Many women are accessing the production process for the first time in a commercial manner.

Ms. Nong Thi Dao, from Hop Tien 1 village, Ngan Son commune, shared: "The training project covers everything from selecting raw materials, controlling the temperature, roasting the rice flakes, to packaging and labeling. Thanks to this, we women know how to calculate costs, create consistent products, and ensure safety."

The project provides machinery support to a group of hobbyist farmers in Hop Tien 1 village, Ngan Son commune.

Previously, the craft of making puffed rice was seasonal, small-scale production, and mainly served the local villages. Now, many women's groups have proactively connected with the market, bringing their products to organic agricultural product stores, fairs, OCOP exhibition spaces, and local tourist routes. This transformation stems not only from modern machinery but also from a change in the economic mindset of women in the highlands.

As a result, they collaborate to reduce costs, increase output, record and calculate profits, standardize production processes, unify selling prices, and proactively seek markets instead of depending on middlemen.

The fragrant, chewy texture of today's rice flakes comes not only from the glutinous rice grains themselves, but also from the economic efforts of women in mountainous regions. From Phu Thong to Ngan Son and Bang Van, the rice flake production models supported by the Project are becoming bright spots in the journey of building sustainable livelihoods for ethnic minorities and their aspirations for a more prosperous life.

Source: https://baothainguyen.vn/kinh-te/202511/buoc-chuyennghe-lam-com-ee621fb/