Tour of Nam An vegetable garden meeting VietGap standards

It has become a regular practice that the staff of The Caterers always spend some time with their partners to visit the clean food suppliers that they cooperate with. Our recent visit to Nam An vegetable garden in Da Lat with the delegation from the Vietnam Australia International School VAS left many good impressions.

Arriving early in the morning, the delegation was guided by the Technician to visit the fresh nursery gardens, growing all kinds of vegetables: roma lettuce, cabbage, shallots, cabbage, bell peppers, black tomatoes, yellow zucchini… As a long-time partner, we are very appreciative and assured that Nam An always maintains and pays attention to every detail in the cultivation techniques according to VietGap standards.

During two days in Da Lat, The Caterers and the delegation visited 3 large garden clusters including Trai Ham with an area of ​​4.9 hectares, Trai Da Nhim with an area of ​​6 hectares and Trai Lu Gia with an area of ​​7,000 square meters. All vegetables are incubated with selected seeds in coconut fiber bags and nursery soil, placed in foam trays and covered with film (mesh/nylon) for about 5 days until they sprout. After about 1 month of care with water and fertilizer, the seedlings become stronger before being planted on the ground. In particular, with bell peppers, Nam An uses the method of growing in substrate, with the drip irrigation method not only helping to save water, but also helping to limit pests and diseases and increase productivity. Specifically, in a life cycle of 14-15 months, each tree yields 4-5kg of fruit. About 10 days before harvest, the plants are completely isolated from biochemical factors – this is an extremely important principle in ensuring the safety of vegetables and at the same time bringing health safety to consumers.

22-day-old Purple Lolo Lettuce Garden – now isolated from biochemical factors to prepare for harvest

Green Lolo before harvest

To monitor and ensure stable quality, the vegetable garden also sets out a regular inspection schedule and builds a growing diary for each vegetable bed. We were quite surprised to hear the Technician explain that they are so confident in the quality of their clean vegetables that they can pick any green vegetable bud and… invite visitors to taste it on the spot.

Roman vegetables are safe before harvest, can be tasted on the spot.

Green bell peppers grown with the substrate method – drip irrigation bring high productivity.

Nam An Vegetable Garden is one of the prestigious partners of The Caterers, specializing in providing safe and fresh vegetables for all 3 service areas: school canteens, outside party services, factory canteens for many years. This tour will help strengthen The Caterers’ confidence in their wise choice of partners, thereby affirming their commitment to customers in providing delicious and safe meals.

The Caterers team with their partner Vietnam Australia International Private School during the tour.