The National Office of Intellectual Property has granted the Geographical Indication Registration Certificate No. 00106 for the vermicelli product ‘Bac Kan’. Department of Science and Technology of Bac Kan province is the organization managing this GI.
Accordingly, the geographical area is as follows: – Production area of vermicelli: Bac Kan province. – Raw material production area of galangal tubers: Duong Quang, Nong Thuong and Song Cau communes of Bac Kan city; The communes of An Thang, Bang Thanh, Boc Bo, Co Linh, Cao Tan, Cong Bang, Giao Hieu, Nghien Loan, Nhan Mon, Xuan La of Pac Nam district; The communes of Banh Trach, Cao Thuong, Cao Tri, Cho Ra, Chu Huong, Dia Linh, Dong Phuc, Ha Hieu, Hoang Tri, Khang Ninh, My Phuong, Nam Mau, Phuc Loc, Quang Khe, Thuong Giao and Yen Duong belong to communes. Ba Be district; Coc Dan, Na Phac and Trung Hoa communes of Ngan Son district; Cao Son, Don Phong, Duong Phong, My Thanh, Quang Thuan, Si Binh, Tu Tri, Vi Huong and Vu Muon communes of Bach Thong district; The communes of Bang Lang, Bang Phuc, Binh Trung, Dai Sao, Dong Vien, Luong Bang, Nghia Ta, Phong Huan, Yen My, Yen Nhuan in Cho Don district; Mai Lap, Quang Chu, Tan Son, Thanh Mai and Thanh Van communes of Cho Moi district; The communes of Kunming, Cu Le, Cuong Loi, Duong Son, Hao Nghia, Huu Thac, Kim Hy, Kim Lu, Lang San, Lam Son, Luong Ha, Luong Thanh, Van Van, Van Minh, Vu Loan, Xuan Duong, Yen Lac belongs to Na Ri district, Bac Kan province. Vermicelli, including vermicelli, is a familiar dish for Vietnamese people, especially this rustic dish is indispensable in the tray of Tet and other important days in Vietnamese families. Due to the advantage of favorable soil and climate conditions, the galangal variety (the raw material for making vermicelli) grown in Bac Kan grows well and is of better quality than other places, making vermicelli here Bac fragrant, tasty. Bac Kan vermicelli vermicelli is light gray-white, slightly opaque with a yellow tint, and dry and tough. In addition, Bac Kan vermicelli also has characteristics of insoluble ash (0.030 – 0.036%) and vitamin B1 (6.17 – 9.04 µg/100g starch). The unique reputation and quality of Bac Kan vermicelli is due to the raw galangal root. Bac Kan vermicelli is a product made from 100% raw galangal tubers grown in 73 communes in 7 districts and Bac Kan city of Bac Kan province. The geographical area for growing raw galangal tubers has specific soil conditions. In addition, the specific production technique of vermicelli in the geographical area is also a condition that creates the unique characteristics of Bac Kan vermicelli, especially in the stages of soaking, bleaching, and drying. Starch of galangal (dry or wet) is soaked with clean water to whiten. The drying technique is the main factor that creates the tough, dry vermicelli of this type of vermicelli.
You must log in to post a comment.