Towards a more consistent coconut production in Vietnam

The Gioi Dua Production is a growing coconut processor in central Vietnam, taking important steps to professionalise its production. Together with PUM expert in Food Processing, Willem-Andries Valk, the company is strengthening hygiene practices, improving product quality and laying the foundation for future expansion across the country.

The Gioi Dua Production, led by Lam Tung Hoang, was founded in 2019 and processes coconuts into a range of food products. Operating from two factories and several retail locations in cities such as Hanoi and Dong Ha, the company is steadily expanding its footprint. Its ambition is clear: to open more outlets nationwide while gaining better control over production processes. Recent hires with a background in the food industry reflect a strong intention to further strengthen operations and improve product consistency. With this growth come new challenges. The company approached PUM to gain knowledge and increase control over its production process for future scaling.

The collaboration started online with several meetings, during which Willem-Andries explored what could realistically be achieved in short term, in preparation for his visit to Dong Ha. The focus moved towards hygienic working practices, contamination risks and extending shelf life by working more efficiently and cleanly, using low-cost materials. The project also extended beyond the factory floor, including visits to suppliers and a second production site to better understand the full value chain.

While practical adjustments in the factory were important, the real shift came in awareness and behaviour. Through training sessions on hygiene, bacterial growth and food safety, employees began to understand how daily practices influence product quality. The main recommendation is to reinforce these insights by combining technical knowledge with consistent action on the production floor. As Willem-Andries Valk explains: “Improving a production process is not only about equipment or layout. It starts with understanding why hygiene matters and consistently applying that knowledge on the work floor.”

Step by step, the company is introducing clearer cleaning routines, improved handling practices and testing how temperature changes affect both safety and taste. Even relatively simple measures, such as better organisation of workflows and increased attention to personal hygiene, contribute to reducing contamination risks. Willen-Andries adds: “By putting knowledge into practice and maintaining regularity in production, the team can better understand the processes, improve decision-making, and ultimately increase the overall efficiency and reliability of the factory’s operations. The goal is to reach a continuing improvement curve for the coming time, from inside the factory.” 

Laying the groundwork for growth

The project has already led to tangible improvements in the factory environment and production practices. Staff are more aware of hygiene standards, and small-scale tests have provided valuable insights into process optimisation. These changes contribute directly to a longer shelf life and more consistent product quality.

At the same time, the company is looking ahead. Strengthening relationships with suppliers, investing in better cooling and processing equipment, and possibly introducing a cleanroom environment are all part of the longer-term vision.