The Pepper Farming Tradition of Phu Quoc

The land in Phu Quoc is still largely agricultural, rich in quartz and nutrients, making it perfect for growing pepper. A leisurely walk around the pepper farms, soaking in the rural atmosphere and learning about the process behind this beloved spice, can add a refreshing touch to your travel experience.

Phu Quoc pepper is a regional specialty and a unique souvenir for both domestic and international tourists. Pepper gardens are always featured in the itinerary of local tours around Phu Quoc.

Currently, there are nearly 500 hectares of pepper plantations on the island, mainly concentrated in the communes of Cua Duong, Cua Can, and Duong To. The two main pepper varieties grown here are Ha Tien and Phu Quoc, typically harvested from the 11th lunar month through to the end of the 2nd lunar month. Phu Quoc pepper is famous for its firm skin, solid seeds, and its unique pungent aroma and spiciness. Local farmers harvest pepper by hand in batches. The ripe red peppercorns are sun-dried separately and known as ripe pepper (red pepper), while the green, unripe ones become black pepper after drying. Due to market demand, some black pepper is further processed to remove the outer skin, leaving the core seed, which is called white pepper. Among these, ripe red pepper is considered the best in flavor and holds the highest economic value.

To increase income for local farmers, the government encourages combining pepper cultivation with tourism. Pepper farms are designed not only to be economically viable but also visually appealing, in order to attract visitors.