RICE IN COU NU LU, MUONG KHUONG

Séng Cu rice is the pride of the Nung ethnic people, Mushroom Lu commune, Muong Muong district, Lao Cai province and is currently being associated with production, processing and consumption by the Muong Vi Tien Phong Cooperative. This Specialty is milled at Tien Phong Cooperative, Muong Vi from Séng Cu paddy with fragrant, big and fat grain. Séng Cu rice grain is characterized by long, large, ivory-white grains, rice grains are fragrant, rich in sweetness, rich in taste, and high in nutrients. Nowadays, Cu Lao Cai Rice is grown mainly in some communes of Muong Khuong district, Lao Cai such as: Mushroom Lu, Ban Xen, Ban Lau, Lung, Tung Chung Pho, Muong Khuong Town and Muong Vi Commune, Bat Xat District. , Lao Cai Province. Where there are natural conditions such as soil and suitable climate (temperature fluctuates in the range of 20-25 ℃) and the amplitude of day and night is large (sunny day and night with fog). Besides, Séng Cu rice is irrigated by the cool water in the steep ravines that flows down the terraced fields formed on the slopes of small beds winding around the beautiful mountains. This is the traditional rice which is also the pride of the Nung ethnic people, H’Mong here. The rice product of Séng Cu Muong Khuong has been granted trademark protection by the National Office of Intellectual Property of Vietnam and is favored by consumers inside and outside the province. Industrious rice is planted 2 crops a year, but mainly in the season from July to October, when there is wind, the pig is harvested. The spring crop at the time of transplanting starts from December of the previous year to January of the following year, harvested around June. The average yield is about 50 quintals / ha, the paddy is industrious after harvesting is harvested by Tien Phong Cooperative Muong Vi. Buy fresh paddy in the field and dry it with a drying machine system and then put it into milling and packing with the most modern equipment such as separator to remove grit, filter plate, type of eyebrow and remaining pin. The highlight is the technology of defective seeds, black-headed seeds, colored seeds with color separator with color camera CCD light technology HEFEI MEIYA ANCOO to have delicious rice, less breakage and keep the nutritious bran shell. After completing the stages of milling, sterilization, removing impurities and defective seeds. Hot rice will be transferred to the cooling tower to prepare bags, electronic traceability stamps and put into the consumer market.