Pepper prices were quoted in a range of 149,000–151,000 dong ($6.03–$6.11) per kg, with prices in several producing areas falling by 1,000 dong per kg from the previous session.

In Dak Lak, pepper was traded at 151,000 dong per kg, down 1,000 dong.
Prices in Dak Nong were seen at 151,000 dong, while Gia Lai and Dong Nai were quoted at 149,000 dong per kg.
In Ba Ria–Vung Tau, prices slipped by 1,000 dong to 149,000 dong, and Binh Phuoc also fell to 149,000 dong per kg.

Some early harvesting activity was reported in parts of Dak Nong as farmers prepared for the upcoming 2026 crop.

On the international market, the International Pepper Community (IPC) said prices ended the previous session mostly mixed.
Black pepper Lampung (Indonesia) was quoted at $6,732 per tonne, Brazil ASTA 570 at $6,150 per tonne, and Kuching (Malaysia) ASTA at $9,000 per tonne.
White pepper Muntok stood at $9,263 per tonne, while Malaysia ASTA white pepper was priced at $12,000 per tonne.

Vietnamese black pepper was traded at $6,400 per tonne for 500 g/l, $6,600 per tonne for 550 g/l, while white pepper was quoted at $9,150 per tonne, unchanged.

The IPC said global pepper market movements in the final week of January were uneven across major producing countries, reflecting domestic supply-demand conditions and currency fluctuations.

In India, both domestic and export prices continued to decline for a second consecutive week, partly due to a 1% depreciation of the Indian rupee against the dollar.
Indonesia recorded stable prices in both domestic and export markets, supported by a nearly 1% appreciation of the rupiah.
In Malaysia, domestic prices improved toward the end of the month, while other categories were largely unchanged.

Domestic prices in Sri Lanka edged lower last week amid weaker market conditions at month-end.
Vietnam’s domestic pepper prices rose last week, while export prices remained stable for a second straight week.
Black pepper prices in Brazil increased, while Cambodian black pepper and Chinese white pepper saw no significant changes.

T.Huong

Source: Vitic