Mapping the pork value chain in Vietnam: a systematic review

Area of Science:

• Food Science
• Agricultural Economics
• Public Health

Background:

• Pork is Vietnam's primary meat source, with rising demand.
• Foodborne illnesses are a significant public health concern in Vietnam.
• A comprehensive understanding of the pork value chain (PVC) is currently lacking.

Purpose of the Study:

• To systematically map and analyze the pork value chain (PVC) in Vietnam.
• To identify key actors and structures within the Vietnamese PVC.
• To assess the implications of PVC structures for pork safety.

Main Methods:

• Systematic literature review using PRISMA guidelines.
• Searched four international and three Vietnamese databases for PVC data.
• Analyzed data to identify PVC types, actors, and linkages.

Main Results:

• Identified 10 main PVC types and five key actors (producers, middlemen, slaughtermen, retailers, consumers).
• The producer-slaughterman-retailer-consumer chain is most common (75%).
• Traditional PVCs dominate, characterized by loose linkages, lack of contracts, and poor traceability, posing food safety risks.

Conclusions:

• Traditional pork value chains in Vietnam are prevalent but pose significant food safety risks due to weak linkages and poor hygiene.
• The development of more industrial PVCs is slow, necessitating interventions to improve safety in existing chains.
• Enhancing traceability and hygiene within the Vietnamese pork sector is crucial to mitigate foodborne disease burdens.