The delegation inspected the actual site at the lunch table for workers at Ty Xuan Company Limited – Hoa Phu Industrial Park. The delegation inspected and supervised the establishment of the Steering Committee for COVID-19 prevention and control in industrial parks, the signing of commitments to fully implement epidemic prevention and control measures at the unit; the assignment and publicization of contact information of the focal point in charge of epidemic prevention and control; establish a (with) COVID Safety Team; develop plans for epidemic prevention and control at production and business establishments in industrial parks… According to Vice Chairman of Vinh Long Provincial People’s Committee Nguyen Thi Quyen Thanh, the fact check shows that companies and businesses have been proactive in implementing measures to prevent and control the COVID-19 epidemic such as: establish a Steering Committee for COVID-19 prevention and control; signed a commitment to fully implement epidemic prevention and control measures at the unit; develop plans for epidemic prevention and control at production and business establishments and arrange isolation areas in accordance with regulations. In addition, at enterprises, employees all strictly implement the 5K Message, businesses organize temperature checks twice a day for workers, force workers to wear masks, practice social distancing during mealtimes, usually during meal times. Regularly disinfecting at factories, transport vehicles, dormitories, canteens… Vice Chairman of the People’s Committee of Vinh Long province noted that businesses must not be subjective or negligent in implementing epidemic prevention measures. Units need to develop specific plans and scenarios, properly assess the level of disease risk at their units and use the right plans to handle timely and appropriately to both ensure the prevention and control of epidemics. , while ensuring production activities. Enterprises need to raise epidemic prevention and control measures to the highest level, fully equipped with equipment and human resources to carry out epidemic prevention and control work; strengthen the application of information in the organization. At the same time, businesses need to be active and proactive in performing periodic rapid test for COVD-19 to monitor and screen for risk cases; promote the role of the Steering Committee for epidemic prevention and control, the COVID-19 safety teams at the unit, strengthen the control of the source of goods, the schedule of experts and workers inside and outside the province working at the unit. position to promptly detect cases with epidemiological factors, coordinate with the health sector to handle promptly to limit pathogens from entering the business.

Ms. Ngoc Giau picked up the tofu tofu from the cooking pan. Uncle Ba Hoang said, the cooperative currently has 38 members, producing tofu with a medium and large scale. Particularly with his oven has a scale of up to 180 pans, an average of 300kg-500kg of tofu ships can be produced per day. Smaller ovens range in production from more than a dozen pans to a few dozen cooking pans. Thanks to this job, people set up a career right in their homeland and help solve the rural labor force with stages such as cooking, transporting, drying … We went to My Hung 1 hamlet, My Hoa commune, where there are quite a few people making tofu but with a smaller scale. Ms. Nguyen Ngoc Giau and her husband are standing cooking 18 tofu pans. Giau said this profession is “hereditary” and that she and her husband chose to establish a career over the past 20 years. Tofu and tofu of Mrs. Giau and her husband do not sell enough, mainly in the market in Tra Vinh province. “This job is not heavy, but it has a constant job, since the chickens have not crowed. Having a regular income, staying at home, having time to care for the family and cultivating to earn more ”- Mrs. Giau said. Go to the house of Uncle Nguyen Van Hai, Giau’s biological father, to hear him talk about the traditional profession. Uncle Hai said that this profession must be present for over 100 years in My Hoa, he is also “inherited from his father”, but now he is very old, so he no longer cooks but passes on to his children. At that time, Uncle Hai said, when we went to that time, when I heard that My Hoa hometown, people mentioned Nam Roi pomelo and tofu tofu. Particularly tofu in My Hoa has been famous for a long time, everyone praised it delicious. According to Uncle Hai, although the tofu cooking profession is not difficult to do, but it takes patience and hard work because if an average of 18 cooking pans is taken, a cooking shift takes more than 20 hours to complete. That is not to mention the high season such as the big full moon day of the year, the traditional New Year …, the capacity must increase. Uncle Dinh Cong Hoang said: Thanks to the reputation, My Hoa tofu is very easy to consume in the markets of the Mekong Delta cities and provinces, especially Can Tho, Vinh Long, and Tra Vinh. However, the current difficulty is that the price of soybean ingredients used to cook tofu tofu is soaring, around 17,000 VND / kg that the profit is low, although the current tofu has increased by about 92,000 VND / kg (selling price at oven). Normally, for every 90kg of raw soybeans, 35kg-38kg of finished products are produced. “If any batch of raw soybeans are imported, which are young beans, cooked without scum to salvage tofu, the risk of breaking the tofu or even loss is high” – Uncle Ba Hoang shared. However, most people think “take the credit”, so everyone is enthusiastic about keeping the traditional profession of the homeland. Tofu tofu is also known as phuoc (the sound camp from Sino-Vietnamese) or scum, because this product is made from picking up soybean scum on a cooking pan. The way to make tofu tofu is also quite simple: soak soybeans, peel the skin clean and then grind it, and cook it on a large pan. Cook until a while, the bean paste will gather on the surface, the cook will pick it up and hang it on the pole right above the pan to dry. The trend of vegetarian cuisine is increasingly popular, so tofu tofu is also “crowned” because it is easy to eat, can process many dishes, from soup, stir-fry to warehouse, rolls … Tofu is also used to cook savory dishes such as isle, la-gu, curry … Thanks to the variety of cuisine of tofu, the product is selling very well. The view of a tofu cooking oven is very beautiful, and is loved by photographers. But if you try to stand in the cooking pan, you can see that the hot temperature makes the cook easily tired and sweat a lot if you are not used to it. Yet the professors feel normal and remember when the stove stopped setting the fire.