Careers dry noodles in Nghia Giang
From the 60s and 70s of last century, the people of the village means Giang (Toan Thang commune, Kim Dong) came Khoai Chau to vocational school and carry on processing dried noodles. Since then, many households in the village were "other look" and sticking with the profession. There's the human side of business dry noodle processing has contributed to changing the face means Giang village with high-rise buildings, the roads clean, spacious ... Take me to visit the processing facilities dried noodles in the village, Nguyen Xuan Thinh Giang village leader means not hide pride "for rice occupation" of their homeland: Show the village has over 30 households that dry noodle processing. Previously, dry noodle processing job very hard. All processes from grinding, wring powder coated cake, cut the cake ... so people are handmade noodles always busy, restless limbs. Currently, the dry noodles in rural households has invested mechanical systems, mechanized processes noodles should yield, product quality is enhanced. On average, each day, the processing village households about 10 -12 tonnes, equivalent to around 8-10 tons of finished products. Dried vermicelli processing profession has created jobs for many local workers at harvest. Nearly 100 employees at various ages in villages directly involved in making noodles stable income from 80-100 thousand VND / person / day. Together, the craft also help the workers and trade milling products dry noodles "should eat". In 2012, craft a strategic variable dry noodle contributed about 10% of total revenue in the handicraft industry of the commune, the equivalent of nearly 9 billion.
By enthusiasm of noodles, people Nghia Jiang has built brand dried noodles That Giang. Our products are sold widely village markets in and outside the province of Quang Ninh, Thai Nguyen, Hanoi ... These are households that concept: the quality of the product will "retain" customers ". Therefore, to ensure the quality and prestige, the household always comply with the stages in the production process as selecting good rice, clean water, do not use cleaning chemicals materials, ensuring food safety and hygiene Is ... Nguyen Van Dinh, a longtime household dry noodles, said: "Business is not hard dry noodles, vermicelli stages do not too fussy but each profession has its own secrets. Want delicious noodles, it is important to choose the delicious rice. Q5 Rice is the only type of rice to create "quality" must be prepared delicious noodle, hotel pick away. Water to soak rice and clean water mill is the new bun white. Flour mashed, soaked filter properly and enough time. Today, noodle production process are closed processes: grinding rice, flour extractor, stir flour ... were undertaken by machinery. However, the "skilled" and techniques of the "in machine" is also one of the factors that determine the quality of fresh noodles. That is, put flour in stages to sufficiently presses for new vermicelli noodles are delicious cooked, white and tough fibers. Bun after rinsing is a sun dries quickly, will shine and scented sun. Currently, each day my family was about 3 quintals processing dried noodles. Where dry noodle production to be from the local merchants in the province and the provinces neighboring Hanoi, Thai Nguyen ... purchase all there. My family also utilize by-products from the processing of rice vermicelli as water, food crumbs ... pig production has minimal environmental pollution has contributed to increased earnings. Each year, all expenses except my family has about 100 million interest income from farming and craft of making noodles. "
Besides traditional products made from flour noodles dry, this means workers in dynamic processing Giang has the new product line with consumer tastes like flour noodle water, dried noodles, noodles processed rice noodles according to specifications Chu (Bac Giang) ... Just finished the last batch of noodles to dry to dry up every day, though still flecked face sweat but Nguyen Van Cuong did not hide the cheerfully: Job done year-round bun. To "refresh" of village products, serving the needs of customers, the last time I went to learn from experiences in other villages to be processed more kinds of dried noodles. Currently, apart from processing dry noodles dry powder, my family also add dried noodles made of flour water. The processing steps noodle made from flour but with harder water noodle made from dry powder but have advantages in quality, it really suits the customer's palate. On an average day I process family from 3-5 quintals of rice to dry bun. In addition to 2 workers in the home, I have to hire more permanent workers 3 with an average salary of 2.5 to 3 million / person / month. Priced at 15 thousand dong / 1 kg of dry noodles as now, my family's monthly rate of about 7-8 million.
Mr. Nguyen Xuan Yuan, Vice Chairman of the CPC Toan Thang said Nghia Giang Fisheries noodles in a sideline but to bring a stable income for many households and to create jobs for many workers in the commune. To sustain the development of the profession, the commune has upgraded power lines so that people have enough to produce electricity. At the same time, well-established social annual inspection missions food safety to raise awareness and hold profession of noodle quality means Giang dry. However, to this point, the craft of making noodles in Nghia Jiang was due to people spontaneously produce and find markets. Currently, the commune is actively coordinating with relevant agencies to expedite the construction of meaning Jiang became traditional villages, contributing to the brand and sustainable output of products. This is a good sign for the profession.
