General introduction to coffee and cocoa processing professions in Vietnam

General Introduction to Coffee and Cocoa Processing Profession (Illustration)

In the Regulations issued with Circular 23/2019/TT-BLDTBXH, it is stipulated that the profession of “coffee and cocoa processing” involves working in two fields: coffee processing and cocoa processing. Individuals in the coffee and cocoa processing profession are engaged in processing coffee beans into products such as raw coffee beans, roasted coffee beans, coffee powder, and instant coffee, as well as processing cocoa beans into dried cocoa products, cocoa butter, cocoa powder, and chocolate. This work is performed in various settings such as artisanal, semi-artisanal, or industrial production lines, meeting Level 5 requirements in the Vietnam National Qualifications Framework.

Since products from coffee and cocoa serve as food for human consumption, individuals in the coffee and cocoa processing profession must have knowledge related to food safety and hygiene. Furthermore, due to frequent interaction with machinery and equipment, they must be knowledgeable about occupational safety and be equipped with personal protective equipment as per regulations.

Persons engaged in the “coffee and cocoa processing” profession can work at companies, coffee, and/or cocoa processing facilities in various departments such as: machinery and equipment inspection and maintenance; coffee and cocoa product processing workshops; coffee and cocoa product packaging; product quality assessment rooms, etc. Additionally, they can work at industrial promotion centers, farmers' associations for post-harvest coffee and cocoa preliminary processing and preservation; inspection centers for coffee and cocoa product quality; restaurants and hotels serving coffee; and research centers specializing in coffee and cocoa.

For more details, refer to the regulations in Circular 23/2019/TT-BLDTBXH, effective from February 06, 2020.

Le Vy

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