AsemconnectVietnam - According to Kinhtedothi, domestic pepper prices rose by 500 VND per kg to VND145,000 - 148,000 VND/kg on August 27, 2025, compared to the previous day.

In Đắk Lắk province: 148,000 VND/kg.
In Đắk Nông (Lâm Đồng province): 148,000 VND/kg.
In Gia Lai province: 146,000 VND/kg, up 500 VND/kg.
In Đồng Nai: 145,000 VND/kg.
In Bà Rịa - Vũng Tàu (Ho Chi Minh City area): 146,000 VND/kg.
In Bình Phước (Đồng Nai province): 146,000 VND/kg.
As of this morning, prices rose 500 VND/kg in Gia Lai and remained stable elsewhere compared with the same time yesterday.
At the close of the latest session, IPC listed Lampung black pepper (Indonesia) at USD7,297/tonne, down 0.14%; Brazil black pepper ASTA 570 at USD6,400/tonne, up USD400/tonne (1.56%); Kuching black pepper (Malaysia) ASTA at USD9,600/tonne. Muntok white pepper was USD10,142/tonne, down 0.13%; Malaysia white pepper ASTA stood at USD12,800/tonne.
Vietnamese black pepper was quoted at USD6,240/tonne (500 g/l type) and USD6,370/tonne (550 g/l type); Vietnam white pepper at USD9,150/tonne, up USD200/tonne (2.19%). IPC lowered Indonesia’s pepper prices but raised Brazil’s black pepper and Vietnam’s white pepper.
Vietnam’s export prices improved following a series of increases in the domestic market. Statistics show that pepper export turnover surpassed USD1 billion in just 7.5 months of 2025.
According to assessments, tight supply is one of the key factors keeping Vietnam’s pepper prices at high levels. The 2025 crop has officially ended with an estimated output of 180,000 tonnes, down 10,000 tonnes from 2024.
No new planting expansion and adverse weather have reduced overall supply, pushing prices higher. In this context, enterprises have been stepping up pepper imports from other major producing countries.
Gia Lai newspapers reported that some farmers in the western communes of the province have boldly shifted to off-season green pepper cultivation. This approach not only enhances the crop’s value but also helps farmers proactively adapt to market fluctuations.
According to farmers, the technique for this new variety involves continuous fertilizing and irrigation to maintain good moisture so that plants bear fruit in batches and allow year-round harvesting.
Off-season products are mainly sold as green pepper bunches to restaurants or resold to processors for pickled pepper or frozen pepper. Off-season green pepper sells for 1.5–2 times higher than in-season produce, currently ranging from 50,000 – 70,000 VND/kg, and sometimes reaching 110,000 – 120,000 VND/kg between April and July.
However, evaluations indicate that the Sri Lanka pepper variety planted here bears dense fruit clusters with large seeds, mainly suitable for fresh consumption; when dried, it has low bulk density and low piperine content (the main compound creating pungency).
Recently, some households have also begun trial planting of Malaysian pepper – a new variety considered to have high yield and quality. Nevertheless, its effective exploitation period still requires more time for verification.
T.Huong
Source: Vitic