Dry noodles occupation in Nghia Giang
Dry noodles occupation 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 bring vocational learning and dry noodle processing. Since then, many households in the village were "other look" and sticking with the profession. There's the human side, dry noodle processing job has contributed to changing the face of the countryside means Giang with tall 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, squeezing pulp, 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 should noodle productivity, product quality is enhanced. Per 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 like Quang Ninh, Thai Nguyen, Hanoi ... The households that are concept: quality products will "retain" customers ". Therefore, to ensure the quality and prestige, the household always comply with the stages in the production process as selecting tasty rice, clean water, do not use cleaning chemicals materials, ensuring food safety and hygiene Is ... Nguyen Van Dinh, a longtime household dry noodles, said: "The profession of dry noodles is not difficult, the stages as bun not too picky but each profession has its own secrets. Want delicious noodles, it is important to choose the delicious rice. Q5 rice is rice only to create "quality" must be prepared delicious noodle, hotel pick abandon. Water to soak rice and clean water mill is the new bun white. Flour milling techniques, proper and adequate soak filtration time. Today, noodle manufacturing processes are closed, the stages: rice milling, squeezing dough, stir flour ... were undertaken by machinery. However, the "skilled" and techniques of "in machine" is also one of the factors that determine the quality of fresh noodles. That is, put flour on stage presses have enough for a new bun bun tasty ripe, white and tough fibers. Bun after rinsing the sun will dry quickly, will shiny and smelling of sunshine. Currently, each day my family was about 3 quintals processing dried noodles. Dry noodle production to where the local merchants from the province and the provinces neighboring Hanoi, Thai Nguyen ... purchase all there. My family also utilize by-products from processing rice vermicelli as water, food crumbs ... pig production has minimized environmental pollution has contributed to increased earnings. Each year, all expenses except my family has about 100 million interest income from craft making noodles and livestock. "
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 learning experience 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 into a 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 bring 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 Giang still produced by local people spontaneously 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 products. This is a good sign for the profession.
