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| Distillation process at An Phat Cooperative with multi-layer distillation tower system |
In November 2023, Ms. Phan Thi Hien - Director of An Phat Cooperative, and her husband, Mr. Phan Minh Tuan, decided to start a modern clean rice wine production model in Minh Thanh village, Hoai Duc commune, Lam Ha district. This is also an important step, creating the foundation for the establishment of An Phat Cooperative in January 2024. Before that, Ms. Hien and her husband also had a field trip to Hanoi and thoroughly researched clean wine production models on the Internet, thereby forming the idea of developing a modern wine production process right in the locality.
The production workshop of An Phat wine products has an area of about 200 m², arranged into separate areas such as: dry fermentation room, wet fermentation room, rice spreading area, soaking and fermentation area, distillation area and bottling area. The clear separation of stages helps to limit cross-contamination, which is common in small-scale production facilities.
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| Wine aging machine helps increase the age of the product, soften the taste and improve the quality of wine, meeting the needs of modern consumers. |
Regarding input materials, the cooperative uses sticky rice and yellow flower sticky rice. These are all types of rice with a mild sweet taste and high stickiness. The yeast is imported from Hai Duong , a traditional Northern yeast containing about 36 traditional Chinese medicinal herbs. However, the difference lies not only in the raw materials, but also in the application of technology in the processing and production stages. The entire wine production process at An is operated by modern equipment according to European standards.
Ms. Phan Thi Hien shared: The cooperative has invested in a multi-layer stainless steel distillation tower, which helps separate impurities and retain high-quality distillate. After distillation, the wine is further filtered using a specialized machine, then put into an aging machine to improve smoothness and reduce harshness. Thanks to that, the product retains its clarity, light aroma and is suitable for modern consumer tastes. “We do not make wine in the old way, but choose to apply technology to improve quality. Each batch of wine is strictly controlled for its indicators and can be traced back to its origin. That helps the cooperative be more proactive when approaching the market,” Ms. Hien said.
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| Mr. Phan Minh Tuan checks the rice wine to ensure the quality and preserve the unique flavor of clean rice wine produced by An Phat Cooperative. |
Mr. Phan Minh Tuan - Co-founder of the Cooperative also emphasized: "We not only want to produce clean rice wine, the product quality is increasingly improved, but also aim to build a brand that brings sustainable value to the community. We hope to contribute to promoting the clean rice wine industry, not only in Lam Ha but also in larger markets."
Currently, the production process at the cooperative is standardized with basic steps such as: cooking rice, dry fermentation, wet fermentation, distillation, aging and bottling. In which, the fermentation and distillation stages play a key role, greatly affecting the stability and flavor of the product. Thanks to modern equipment, the rate of products meeting requirements is high, while minimizing risks in the production process.
With the current scale, the cooperative uses an average of 2-3 quintals of rice per day, producing 200-300 liters of wine, depending on the plan. The products are mainly consumed in the district and the cooperative is gradually approaching specialty stores in the province. Notably, in the second OCOP assessment at the district level in March 2024, two products of the cooperative, "An Phat Tuu" and "Ruou Nep Cai Hoa Vang", achieved 3-star OCOP standards. This is a positive recognition for the efforts of a very new model.
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| The wine fermentation steps at An Phat Cooperative are carried out in large plastic barrels with separate lids, helping to control the temperature and limit bacterial contamination during the fermentation process. |
Although it was recently established, An Phat Cooperative is proactively perfecting fundamental elements such as upgrading labels, integrating QR codes for traceability, etc. "In the immediate future, we strive to achieve 4-star OCOP standards and hope to expand the market to neighboring localities, then consider bringing products to larger distribution systems," said Ms. Hien.
According to the Department of Agriculture and Environment of Lam Ha district, An Phat Cooperative is one of the few models that has been implemented systematically from the beginning. The cooperative has good control over raw materials, has invested in modern equipment and a closed process, which is in line with the orientation of improving the quality of OCOP products of the district in the coming time. Currently, the district is also promoting activities to support cooperatives in packaging, electronic traceability, trade promotion and consumption connection. Instead of widespread development, the locality aims to focus on quality and build sustainable brands for each key product line.
From a small corner in Minh Thanh village, An Phat Cooperative is gradually shaping its own development path, not relying on traditional techniques, but on modern thinking and technology application. With cautious but clear steps, An Phat Cooperative hopes to continue expanding its scale and increasing the value of its products in the near future.
Source: https://baolamdong.vn/kinh-te/202506/khi-ruou-que-buoc-vao-chuoi-san-xuat-hien-dai-25e60bf/
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