BioBio--Industry in VietnamIndustry in VietnamOverview and ProspectiveOverview and Prospective

Food Industries Research InstituteMinistry of Industry and Trade

Beer production- Growth rate 8-12%- Two categories

Capacity >100 million liters/year use modern EU technologyCapacity < 20 millions liters/year – local technology

- Replacement of malt with rice (30-50%)- Enzymes from malting process- Added enzymes

Brewing IndustryBrewing Industry

Production of amino acids

- Glutamic acid 100,000 tons/year (Vedan Vietnam)- Technology: Fermentation from molasses, cassava starch

Sodium glutamate 2005 2010 2020

Local demand, tons 168,000 178,000 199,000

Export, tons 77,000 124,000 323,000

Lysine

Item 2005 2010 2020Feed concentrate, tons 700,000 1,387,000 5,611,000Lysine demand, tons 14,000 29,000 118,000

Active dry yeastIndustrial production capacity 6000 tons/year from molassesfor ethanol, bread production (Mauri La Nga) for local and export

Small scale production of LAB, Bacillus

Microbial biomass

Local demand 2005 2010 2020LAB for milk products, tons 23 43 148Yeast for alcohol and bread 160 240 540

Biocontrol of plant pathogensEnvironmental protection (EM)Probiotics

Production in small scaleUncertain prospect

Microbial biomass

Plant cultivation

Application of tissue culture, micro- propagation >50 tissue cultre centres (state control and sponsored) 2020 target: Biotechnology will be applied for 70% of cultivation area(13 millions ha)

GM crop – under consideration

Animal breedingArtificial semination, frozen breeding stockApplied for 90% of cows

Propagation of new fishery breeds

Protection of endangerd species

(Statistic data is not available)

Veterinary vaccines3 companies supplying 70% of country’s needs

Diagnostic kits (PCR, ELISA)1 company (Nam Khoa)

Market size: - Current $10 M - In 2020: $16 M

EnzymesTotally depends on import

In 2020: Vietnam should produce own enzymes

Market size, millions USD

Industry 2005 2010 2020Food and Feed 5.7 9.8 28.9Detergent 4.1 7.7 26.8Textile, leather 1.3 2 5.45Paper 0.9 2 8.9Chemical 0.5 0.8 2.1

Total 12.5 22.3 72.2

Human vaccine04 companies, state sponsoredProduces 9 vaccines of GMP standard for nation wide vaccination program(No data on market size)

Item Unit 2005 2010 2020

Pharmaceutical market Mil. USD 831 1,320 1,973

Antibiotic demand Mil. USD 249 396 592

Local antibiotic production Mil. USD 62 178 355

Antibiotics Antibiotics - Population of >80 millions- Common infections - 2 companies produce semi-synthetic beta-lactam antibiotics - Raw antibiotic imported from China and India- Vietnam should has own industry

R&D Capacity in BiotechnologyR&D Capacity in Biotechnology

12 Biotechnology related Universities44 Research institutes and research centers6 key laboratories

R&D Investment: 10 millions USD/year

Supporting IndustrySupporting Industry2 companies: Polyco, ERESSON Producing: boiler, water purification, fermentor , storage tanks, Distillers, waste water treatment

Pollution problemsPollution problems

MINISTRY OF INDUSTRY AND TRADE

FOOD INDUSTRIES RESEARCH INSTITUTE

FIRI HEAD OFFICE: 301 Nguyen Trai Road, Thanh Xuan District., Hanoi

Tel: (84-4) 3858 4318 – 3858 4481; Fax: (84-4) 3858 4554; Email: manh@firi.ac.vn

Website: http:/www.firi.ac.vn

MINISTRY OF INDUSTRY AND TRADEFOOD INDUSTRIES RESEARCH INSTITUTE (FIRI)

FIRI’s DIRECTIONFIRIFIRI’’s DIRECTIONs DIRECTION

• Biotechnology & Environment

• Food Agro-materials processing & Preservation

• Experimental Production & Tech. transferring

• Oil, flavor and Food Additives

• Biochemistry & Environment

• Food Analysis & Assessment

• Microbiology Depart.• Enzyme & Protein• Food & Nutrition• Fermentation• Beverage • Starch & Sugar• Pilot - Plants

Branch in HCM cityBranch in HCM cityBranch in HCM cityR &D CentersR &D CentersResearch DepartmentsResearch DepartmentResearch Departmentss

ACADEMIC FEATURES OF FIRI

Since 1967

Since 1967

MICROBIOLOGY DEPARTMENT

Microbial Collection Research Focus

• Maintenance and Development Industrial Microbial gene sources.

• Supplements of cultures to research, training and production

Development of Microbial Technology for strains Development of Microbial Technology for strains and fermentation technologyand fermentation technology

Since 1967

ENZYME & PROTEIN DEPARTMENT

Research Focus

Research, Production and Application of Enzymes, Protein & Bioactive compounds from Microbes & Natural edible materials for Food Industry

a

Fermentation

Bioconversion

Since 1967

FERMENTATION DEPARTMENT

• Research, produce, Apply of useful microbial strains for production of traditional fermented products

Research Focus

Since 1967

BEVERAGE DEPARTMENT

Biotechnology on production of beverage, beer, alcohol and wine production

Research Focus

Since 1967

CENTER OF BIOCHEMSTRY & ENVIRONMENT

Research Focus

• Biotechnological treatment of waste water and agricultural products for environment protection.

Since 1967

FOOD & NUTRITION DEPARTMENT

Research Focus

• Food Processing on diet nutrient food, functional foods and traditional foods.

Processing

Extrusion cooking

Spray dried

Since 1967

STARCH & SUGAR DEPARTMENT

Research Focus

Research, Produce, Apply and Technological transfer of Modified starch, sugar and functional oligosaccharides

Starch Materials

Liquefaction

Saccharification

Decoloration

Purification

Spray dried

Since 1967

CENTER FOR OIL, FLAVOR & FOOD ADDITIVES

Center’s Activities

• Research and Production of oils, essential oils, food flavor and food additives (oleoresin);

• Research and Production of bioactive compounds from edible natural materials and medicinal plants

Pressing

Extraction

Fractionation

Purification

Since 1967

PRODUCTION AND TECHNOLOGY TRANSFERING CENTER

Center’s Activities

Experimental production of research products and transfer technology for enterprises

Since 1967

NATIONAL CENTER FOR FOOD ANALYSIS & ASSESSMENT

Center’s Activities

• Quality control analysis, food safety assessment for raw material and food production;

• Research on applying new analysis methods, building up quality standards for food production;

• Provide consultation and guidance to set up food analysis laboratories.

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