Promoting the brand 'Green Tea Pork - The Quintessence of Thai Nguyen'

The product bearing the brand name "Green Tea Pork - The Quintessence of Thai Nguyen " has been launched onto the market.

Drawing on abundant tea by-products, scientists from the University of Agriculture and Forestry (Thai Nguyen University) have researched the addition of green tea leaf powder to the diet of fattening pigs. The project, "Research and development of a process for raising fattening pigs using natural feed supplemented with Thai Nguyen green tea," was piloted at Toan Lieu Cooperative, Tan Cuong commune.

Ms. Nguyen Thi Lieu, Chairwoman and Director of Toan Lieu Cooperative, shared: "Initially, we were quite hesitant because this was a completely new farming method. But after the pilot phase, the results exceeded expectations. The pigs ate well, had fewer diseases, the meat was firm, and the taste was distinctly different from conventionally raised pigs. The trial phase was conducted on 140 white pigs and 60 native pigs, showing clear effectiveness in both meat quality and the animals' adaptability."

Starting from an initial pilot project, the method of raising livestock supplemented with tea powder was quickly replicated. To date, nearly 10 households in Tan Cuong commune have adopted it, with a total herd of approximately 980 animals.

Faculty from Thai Nguyen University of Agriculture and Forestry provided technical guidance to farmers in Tan Cuong commune on how to mix green tea powder into pig feed.

Faculty from Thai Nguyen University of Agriculture and Forestry provided technical guidance to local people in Tan Cuong commune on how to mix green tea powder into pig feed.

Mr. Nguyen Duc Tiep, from Duc Hoa hamlet, said: "The cost of raising pigs using the new process has increased only slightly, but the output is more stable, and the selling price is higher compared to conventionally raised pigs. My family is preparing to expand, adding another 100 pigs to the herd. The price of live pigs is about 20% higher, and the cooperative buys them consistently, so farmers feel secure."

Sharing the same view, Ms. Tran Thi Cuong, another livestock farmer in Duc Hoa hamlet, said: "Since switching to raising pigs with green tea, the disease rate has decreased significantly, the pigs grow uniformly, and are easy to sell. This is a reasonable farming direction, suitable for local conditions."

The quality of "green tea pork" is further verified by scientific analysis. Analysis results on both native black pigs and commercially raised pigs show that green tea helps reduce fat content, increase red color, and improve water retention in the meat. Importantly, no antibiotic or hormone residues were detected in the tested samples.

Ms. Pham Thi Trang, lecturer at the Faculty of Animal Husbandry and Veterinary Medicine, Thai Nguyen University of Agriculture and Forestry, said: "The natural bioactive compounds in green tea have a positive effect on the metabolism of livestock. Most importantly, the meat products meet food safety standards and satisfy the increasingly high demands of the market."

Besides supplying pork, Toan Lieu Cooperative in Tan Cuong commune also processes pork products such as sausages, ham, and cured meats, which are trusted and chosen by consumers.

Besides producing fresh meat, Toan Lieu Cooperative also processes products such as pork sausage, ham, and other processed meat products. Thanks to their distinctive flavor and clear origin, the products have earned the trust of consumers. Building on this foundation, a significant milestone was the granting of trademark protection by the Intellectual Property Office for "Green Tea Pork - The Quintessence of Thai Nguyen". This recognition acknowledges the scientific value and lays the groundwork for systematic and professional market expansion.

The People's Committee of Thai Nguyen province issued a directive on the management, use, and expansion of the brand, while also requesting increased promotion and the introduction of the product into supermarkets, organic food stores, and e-commerce platforms. Associate Professor Dr. Nguyen Hung Quang, Rector of Thai Nguyen University of Agriculture and Forestry, commented: This is a typical model of applying scientific research to practical production, both enhancing the value of agricultural products and affirming the role of science and technology in modern agriculture .

From familiar tea leaves, Thai Nguyen has created a new product with its own unique identity. "Green Tea Pork - The Quintessence of Thai Nguyen" not only increases the value of tea by-products but also opens up a direction for safe, traceable livestock farming. This model demonstrates that when science is combined with practice, the product not only improves but also forms a sustainable value chain, creating stable income and contributing to the rural economy.

Source: https://baothainguyen.vn/kinh-te/202512/lan-toa-thuong-hieu-thit-lon-tra-xanh-tinh-hoa-thai-nguyen-0de6f2e/