Ngành sữa ở Việt Nam

In Vietnam, milk is not a very popular product. However, today the consumption of dairy products is becoming more popular in Vietnam. In this article, we will see how the dairy industry has developed in Vietnam and what is the current milk production in Vietnam.

History of milk industry in Vietnam

Milk production in Vietnam started during the 1920s. At that time, milk was not very popular but it allowed farmers to improve their income. The farms were small with 10 to 20 cows maximum.

In the 1990s, there were around 11,000 cows in Vietnam. Annual milk production was around 36,000 tonnes.

Since the 2000s, milk production has increased significantly thanks to promotion policy of Vietnamese Government. The increase of Vietnamese income and the desire of consumers to eat more dairy products have created favorable conditions for the development of the dairy sector in Vietnam.

Evolution of dairy cows and milk production in Vietnam

The number of cows reached 302,000 heads in 2017 thanks to the spectacular development of the dairy sector over the last 20 years. It was mainly big companies like Vinamilk and TH True Milk who funded the expansion of the farms. From 2000 to 2017, milk production increased by around 15% each year, reaching 881,000 tonnes per year.

Milk producers provinces in Vietnam

In Vietnam, 10 provinces concentrate about 90% of the national milk production. The provinces of Ho Chi Minh and Nghe An are the most important.

In Nghe An, Vinamilk and TH True milk have invested in the construction of mega-farms. We can thus find farms with more than 1000 cows.

The cows that produce milk in Vietnam are mostly Prim’Holstein in Vietnam. It is a breed originated from the Netherlands and which has the capacity to produce a lot of milk.

The milk used for Béjo Cheeses

Maison Béjo exclusively works with raw milk from the province of Hung Yen. Fresh milk comes from the Vinamilk collection center in Hung Yen.

The Vinamilk collection center in Hung Yen collects milk from surrounding farms. An antibiotic test is carried out to check if the milk is compatible with cheese production.


Maison Béjo‘s milk arrives early in the morning at manufacturing workshop. The milk is still warm (30 ° C) when it arrives. We therefore work with milk of excellent freshness to develop the best aromas in Béjo cheeses.

You might also like


Caprette de Ba Vi pasta recipe
Black Pepper Tomme Béjo by Maison Béjo


0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply