Tourists visit the fish sauce production area at Khai Hoan fish sauce barrel house on Phu Quoc island. (Photo: Le Huy Hai/VNA) The profession of making fish sauce has existed for over 200 years and has been associated with the cultural life of the people of Phu Quoc island city. On May 27, the Ministry of Culture, Sports and Tourism issued Decision No. 1730/QD-BVHTTDL recognizing the profession of fish sauce making in Phu Quoc, Duong Dong ward, An Thoi ward, Phu Quoc city. Kien Giang province is a national intangible cultural heritage. It can be said that, in the context of difficulties due to the impact of the COVID-19 epidemic, this is still a great joy, a motivation for people making fish sauce in Phu Quoc to continue preserving and promoting the quintessence of fish sauce. traditional profession left by his father. Chairman of the Phu Quoc Fish Sauce Association, Ho Kim Lien, said that Phu Quoc waters have many types of seaweed and plankton which are the main food source for anchovies, the main raw material for making fish sauce. Therefore, anchovies grow abundantly in this sea. More than 200 years ago, the profession of making fish sauce existed in Phu Quoc, people caught fresh anchovies and salted them right on the ship, before bringing them back to brew in barrels. Incubating anchovies in wooden barrels is a feature of Phu Quoc fish sauce making. Boi Loi is a type of wood used to make fish sauce barrels, which are abundant in Phu Quoc forest. The longer the barrel is left, the stronger the wood, the better the quality of the fish sauce. The barrel has a round cylinder with a wide mouth, made from 55 boards of equal sizes: 2.2m long, 20cm wide, 6cm thick; The diameter of the barrel mouth is about 3.2m, the bottom is about 2.6m. The barrel is strapped with green rattan in the forest. Ms. Ho Kim Lien said that fish sauce production is based on traditional manual methods with the recipe of 3 anchovies + 1 salt. It takes 10-15 months to produce fish sauce. From the first to the last water will be divided into different types of fish sauce, with different protein levels; Depending on the ratio of protein more or less from 20-43 protein, the price of fish sauce is different. Phu Quoc fish sauce has a brown color of cockroach wings with a characteristic flavor of mild aroma, salty taste, and sweet aftertaste. According to Phu Quoc Fish Sauce Association, Phu Quoc fish sauce began to thrive and flourish from 1945 to now. Since 1998, with the support of the French Embassy in Hanoi, the Ministry of Fisheries and the province Kien Giang conducting registration dossiers for geographical indications, on June 1, 2001, Phu Quoc fish sauce was the first product to be registered in Vietnam. In July 2013, the European Union (EU) awarded the “Phu Quoc” certificate of origin for Vietnamese fish sauce products in Brussels (Belgium). In August 2013, the Ministry of Industry and Trade handed over this certificate to the representative of the People’s Committee of Phu Quoc island district and the Association Phu Quoc fish sauce Since then, Phu Quoc fish sauce products have been protected and developed up to now. Currently, Phu Quoc city has about 100 fish sauce factories, concentrated in Duong Dong and An Thoi wards. The source of raw anchovies is currently limited, from now to 2025, Phu Quoc strives to produce 12 million liters of fish sauce per year on average. Phu Quoc Fish Sauce Association was established in October 2000, currently has 53 members. Chairman of Phu Quoc Fish Sauce Association Ho Kim Lien said that, in addition to the advantages of being protected by geographical indications, Phu Quoc fish sauce craft villages are always respected by the People’s Committee of Kien Giang province and the People’s Committee of Phu Quoc city. focus on maintaining and developing. Over the years, consumers everywhere have known about the Phu Quoc fish sauce brand, helping to sell more traditional products of the craft village. This is also a tourism products unique in the island city of Phu Quoc, attracting tourists to visit, learn about craft village culture in particular and discover the cultural life of people on Ngoc island. According to Ms. Ho Kim Lien, the difficulty of the current Phu Quoc fish sauce industry is that a part of consumers has not yet identified the genuine Phu Quoc traditional fish sauce, so the price is not stable. Currently, there is no planning for Phu Quoc fish sauce craft village, so the craft village has not been concentrated into a sightseeing place for tourists. To meet the development of craft village , Phu Quoc Fish Sauce Association hopes that there should soon be a concentrated craft village planning to stabilize production and business, create a favorable development environment for craft villages; At the same time, there is a gathering place, serving to introduce and promote the traditional fish sauce craft to visitors. Chairman of Phu Quoc Fish Sauce Association Ho Kim Lien said that in the coming time, Phu Quoc fish sauce will focus on developing quality rather than quantity, to continue affirming the quality of the brand. After being recognized as a national intangible cultural heritage by the Ministry of Culture, Sports and Tourism, Phu Quoc fish sauce making continues towards being recognized by UNESCO as a world intangible cultural heritage. . This helps increase the brand value of Phu Quoc fish sauce, contributes to raising the local cultural heritage, and helps promote the image of the beautiful island city of Phu Quoc to international friends.

The village of making baked bricks in Mang Thit district (Vinh Long) has a long tradition. This is the famous and largest producer of red bricks and ceramics in the Mekong Delta. When the sun shines on the stacked bricks, the space glows red. Therefore, this place is called “red kingdom” by the people. Visiting this area, visitors will witness the process of making fine ceramic products, choose for themselves the desired items for decoration or as a gift. Photo: Duc Thanh. Tram Chim National Park has the largest wetland area in the Dong Thap Muoi region with 7,313 hectares. There are more than 200 species of birds, including many rare species such as cranes, snakes, storks… This place is considered the “kingdom” of birds in the West. Visitors can take a boat tour of the garden, explore the floating season, learn about many kinds of precious birds and admire the beauty of flowers. Photo: Hai An. Tien Giang province has the largest area of ​​fruit trees in the country with nearly 75,000 hectares. In the “fruit kingdom”, visitors do not miss the opportunity to explore Vinh Kim or Cai Be fruit gardens with luxuriant trees and large berries. Lo Ren breast milk brand of this land is also impressed by many visitors. Breast milk is round, berry rind, sweet taste. Photo: Marouchocolate.sg. Vi Thuy village (Hau Giang) is also known as the “kingdom of betel leaves”. Here, there are more than 200 households growing betel nut, mainly in hamlets 5, 7 and 8. Betel nut has a light yellow color, evenly large leaves, and a characteristic pungent taste. Betel nut gardens also attract tourists to visit thanks to the green and idyllic beauty. Photo: Western Travel. The largest date garden in the West is located in Sa Dec (Dong Thap). The 4,000-square-meter garden located on Sa Nhien – Ca Dao street has only been opened to guests in the past 2 years, when the date palm tree bears fruit in the summer. Dates give a sweet and aromatic flavor. Photo: Winwin98__. Cau Ke district (Tra Vinh province) is considered the “kingdom of wax coconuts” because it grows many of these trees. Wax coconut is also known as condensed coconut. Coconut rice is thick, flexible and fatter than normal fruit, coconut water is thick and clear. The simplest way to enjoy waxy coconut is to split the fruit, using a spoon to scoop it directly. In addition, waxed coconut mixed with a little sugar, milk and roasted peanuts and then soaked in ice is equally delicious. Photo: Dua_sap_tra_vinh. Chau Doc Market (An Giang) has long been known as the largest “kingdom of dried fish and fish sauce” in the West. This place sells all kinds of famous dried and fish sauces of the region such as dried pangasius, choke fish, snakehead fish, Thai fish sauce, three-kissed fish sauce, peg fish sauce, Linh fish sauce… The boxes of fish sauce have a characteristic smell, are placed on clean high shelves, clearly marked. Photo: Minh Hang.

1. What is the “Kingdom of Ceramic Tiles” also known as? Red Kingdom
Kingdom of Red Earth
Alluvial Kingdom The village of making baked bricks in Mang Thit district (Vinh Long) has a long tradition. This is the famous and largest producer of red bricks and ceramics in the Mekong Delta. When the sun shines on the stacked bricks, the space glows red. Therefore, this place is called “red kingdom” by the people. Visiting this area, visitors will witness the process of making fine ceramic products, choose for themselves the desired items for decoration or as a gift. Image: Duc Thanh . 2. Which national park is in Dong Thap? U Minh Thuong National Park
U Minh Ha National Park

Tram Chim National Park Tram Chim National Park has the largest wetland area in the Dong Thap Muoi region with 7,313 hectares. There are more than 200 species of birds, including many rare species such as cranes, snakes, storks… This place is considered the “kingdom” of birds in the West. Visitors can take a boat tour of the garden, explore the floating season, learn about many kinds of precious birds and admire the beauty of flowers. Image: Hai An. 3. What is Tien Giang province known as the “kingdom”? Date Kingdom chà
Betel leaf kingdom
Fruit Kingdom Tien Giang province has the largest area of ​​fruit trees in the country with nearly 75,000 hectares. In the “fruit kingdom”, visitors do not miss the opportunity to explore Vinh Kim or Cai Be fruit gardens with luxuriant trees and large berries. Lo Ren breast milk brand of this land is also impressed by many visitors. Breast milk is round, berry rind, sweet taste. Image: Marouchocolate.sg . 4. The famous Vi Thuy betel nut village belongs to which province? Hau Giang
Kien Giang
An Giang Vi Thuy village (Hau Giang) is also known as the “kingdom of betel leaves”. Here, there are more than 200 households growing betel nut, mainly in hamlets 5, 7 and 8. Betel nut has a light yellow color, evenly large leaves, and a characteristic spicy taste. Betel nut gardens also attract tourists to visit thanks to the green and idyllic beauty. Image: Western Travel . 5. Which city has a “date kingdom”? Continental Director
Sa Dec
Can Tho The largest date garden in the West is located in Sa Dec (Dong Thap). The 4,000-square-meter garden located on Sa Nhien – Ca Dao street has only been opened to guests in the past 2 years, when the date palm tree bears fruit in the summer. Dates give a sweet and aromatic flavor. Image: Winwin98__ . 6. Coconut wax is a specialty of which province? Tra Vinh
Ben tre
Soc Trang Cau Ke district (Tra Vinh province) is considered the “kingdom of wax coconuts” because it grows many of these trees. Wax coconut is also known as condensed coconut. Coconut rice is thick, flexible and fatter than normal fruit, coconut water is thick and clear. The simplest way to enjoy waxy coconut is to split the fruit, using a spoon to scoop it directly. In addition, waxed coconut mixed with a little sugar, milk and roasted peanuts and then soaked in ice is equally delicious. Image: Dua_sap_tra_vinh . 7. Which market is considered “the kingdom of dry, fish sauce”? New Market
Chau Doc Market
Tri Ton Market Chau Doc Market (An Giang) has long been known as the largest “dry kingdom” in the West. This place sells all kinds of famous dried and fish sauces of the region such as dried pangasius, choke fish, snakehead fish, Thai fish sauce, three-kissed fish sauce, peg fish sauce, Linh fish sauce… The boxes of fish sauce have a characteristic smell, are placed on clean high shelves, clearly marked. Image: Minh Hang . Peaceful and beautiful scenery in Vietnam’s coconut land Ben Tre is not a famous tourist destination because there are not many entertainment services. However, if you need a peaceful place to explore, this will be your perfect choice.

Legend has it that the profession of making rice paper in Luong, Do Luong, Nghe An provinces has been passed down through generations in the village. Up to now, the age of the craft village is more than 300 years. Previously, Vinh Duc craft village was located in Lien Son commune, until 1989, Lien Son commune merged with Do Luong town. In 2005, the People’s Committee of Nghe An province recognized this place as Vinh Duc rice paper production village. The oldest person making rice paper here also does not know when the origin of this craft village was. They only remember that they were handed down by their grandparents and parents how to make the best rice paper. To make a delicious rice cake must go through many stages. The feat from selecting raw materials to processing and manufacturing. Raw materials usually use rice with little plasticity, commonly used rice is Khang Dan 18, plain rice to coat cakes. After soaking the rice for one night, the rice is cleaned and the grit is then ground into a powder, mixed with black sesame. To increase the delicious taste, people add pepper, crushed garlic, mixed with rice flour. This is also the secret to making the unique taste of Do Luong rice paper. The flour mixture, after being mixed well, will be coated with a thin layer on a griddle made of cloth, on a pot of boiling water. When the rice paper is cooked, it is gently spread on the cork grid to cool before drying. When drying the cake, about every 2 hours, the cake will be turned over once to dry evenly. If it is very sunny, you have to watch the cake, turn the cake often because it is too sunny, the cake will be hard and curved, not good looking and difficult to bake. After drying, the rice cakes will be baked on a hot coal stove or fried in oil. Bake so that the cake expands evenly, bringing up the strong aroma of pepper and garlic, the fleshy taste of rice flour, and black sesame. In 2017, Do Luong Banh Da was granted an intellectual property certificate. Currently, Vinh Duc craft village has more than 100 households producing rice paper all year round. Every house is busy, red with fire. The fragrant smoke from the baking spread over a large area. Although the rice paper is small, it has become an unforgettable home taste for many people in Nghe An.

Visitors choose to buy conical hats from Chuong village at Thanh Oai district’s traditional craft village and ornamental creatures tourism fair 2020. According to Thanh Oai District People’s Committee, the whole district has 51 craft villages with many famous traditional craft villages such as: Chuong village hat (Phuong Tu commune); Sausage, Chung cake, Uoc Le cake (Tan Uoc commune), Vo Lang sculpture (Dan Hoa commune)… Besides, Thanh Oai also owns 266 historical and cultural relics, including 151 relics. has been ranked at national and city level, such as: Noi Temple and Ngoai Binh Da communal house (Binh Minh commune), So pagoda (Tan Uoc commune), communal house – pagoda – Cu Da temple (Cu Khe commune), communal house – Chuong Pagoda (Phuong Trung Commune), Uncle Ho Memorial House (Xuan Duong Commune)… In addition, Thanh Oai also owns eco-tourism resources with beautiful landscapes such as: Thanh Cao and Cao Vien lagoons, 12-year-old zodiac resort eco-tourism area (Cao Duong commune), gardens fruit trees in 7 communes along the Day River… to meet the needs of ecotourism, weekend relaxation and entertainment of tourists. However, Thanh Oai’s tourism development has not been commensurate with its potential due to limitations in transport infrastructure, parking lots at tourist attractions, public toilets, and souvenir shops. .. Therefore, tourists coming to Thanh Oai mainly go during the day, spending is low, so the revenue from tourism services is not high.
Chairman of Thanh Oai District People’s Committee Bui Van Sang said that identifying tourism as one of the key economic sectors of the locality, over the past time, Thanh Oai has implemented many synchronous solutions such as: Market development, strengthen publicity and promotion; improving the quality of human resources for tourism… Currently, the district is focusing on developing specific tourism products to attract tourists, in which, taking cultural tourism as the foundation for developing tourism Other types of tourism such as ecotourism, craft village tourism, experience tourism.
In 2021, the district will promote the implementation of tourism development investment projects such as: Building an eco-tourism area in the lagoon of Thanh Cao and Cao Vien communes; sightseeing, entertainment and recreation services along the Day River; project to expand tourism space Binh Da Festival; project of preserving and promoting cultural values ​​of Cu Da ancient village… Along with that, the district promotes cooperation with travel companies to bring tourists to attractions and link with neighboring districts to connect routes and tourist attractions such as: Thuong Tin – Thanh Oai, My Duc – Chuong My – Ha Dong – Thanh Oai… in order to create many unique and attractive products, making Thanh Oai one of the the capital’s key tourist destination.

The process of making glass blowing through many stages. The first is the selection of raw materials, the glass fragments must ensure no stains and be classified according to different blue and white colors. The broken or worn glass pieces are then recycled by furnace and heated in a molten state. Glass can be machined in many ways such as blowing, pressing, pulling, rolling … but the popular machining method that has been applied for hundreds of years is still “blowing”. You must first “whip” molten glass into the end of a long iron tube, then put your mouth on the other end of the tube and blow. In this way, the glass at the other end bulges out. While blowing, the worker must shape and make the product of the appropriate thickness. In the glass forming steps, the blowing technique is the most important, the craftsman said. The worker must regulate his breath so that it is rhythmic and suitable for each product. Therefore, in addition to their health, skilled craftsmen also have to have breath-holding tricks to fit the desired shape. As the oldest person still working as a glassblower in Giap Long village (Thong Nhat commune), Mr. Ho Van Ginger shared: “With the naked eye, the worker has to estimate the maturity of glass to start blowing. At this time, the operation must be fast and continuous, without a break even for a second, because the glass out of the fire quickly cools, if stopped, it will be distorted immediately. ” According to him, in addition to perseverance, the blower needs to be careful when constantly exposed to fire above 1,200 degrees C, not only that, it also needs meticulousness and creativity to just skillfully adjust the breath. slightly, hands are rhythmic to create straight, patterned curves. Each glass factory has its own know-how in the brewing process. The appropriate incubation time and temperature for each product will determine the brightness and durability of the product. Finished product after the oven meets the requirements with transparent white, sharp and delicate lines. With the designs that require a lot of quantity, the finished product must reach the correct rate, all “hundred as one”. The process of making glass products consists of many stages that require meticulousness and ingenuity of the craftsman. Photo: Diem Quynh The first and most popular blown glass product was Philatop syringe, followed by other products such as oil bulb, thermos cap, drinking cup, seedlings. In the beginning, when there were no sources of raw materials, electricity and motors, the craftsman created and utilized other materials and craft tools to the glassblowing profession. Used fluorescent bulbs are used to take advantage of, wash off the lime inside and melt to blow. The forge furnace is used as a glass blowing bell, the gas pedal is below, the upper uses 6 wicks rolled together, continuously pumped kerosene to burn the fire up to a thousand degrees. The worker uses two concrete pieces to close the fire to a slot, the stronger the wind pedal, the bigger the fire, the heat is used for different types of glass such as alkaline, neutral, and resistant glass. high heat. When the glass was first put in the fire, it will turn green and burn to the point where it will turn white. The main glass products of the craft village today are test tubes, bulbs, bottles. Photo: Diem Quynh During the blowing process, workers must focus on observing when the glass is ripe and blowing, rotating hands to shape, in addition, it is necessary to twist, pull, and weld techniques. Different weak blow strength results in different products as well as the thickness of the glass. After finishing blowing, to avoid sudden shrinkage or breakage when storing boiling water (for glasses), it is necessary to incubate it for a few hours. After that, all products are covered with newspaper and carefully lined with straw so that the product is not broken or broken. In addition to household products, Thong Nhat craftsmen also blow shapes of animals such as deer, ba ba, fish, pine trees, 12 zodiacs, wind chimes … very sophisticated. At a time when the craft was developed, the animals were filled with colored water inside, which was favored by the market. At present, Giap Long, Hoang Xa and Thuong Giap villages of Thong Nhat commune still retain their jobs. However, each village has only a few households following the industrial way. In the years 1980 – 1990, glassblowing was an important job of the commune, making a mark with the famous Thong Nhat Glass Cooperative near and far.

Thien Phu Lam eco-tourism area with green pine forest all year round. If you want to travel but are afraid to go long and face traffic congestion at the capital gates, you can look to resorts around Hanoi that bring the breath of the mountains or forests. Traditional craft villages are full of culture and history. Here are some suggestions for you and your family. The Northwest breath in the inner city of Hanoi Dam Tranh Eco is a destination that may be new but may also be familiar to many people. Dam Tranh Eco is located in Dam Tranh eco-area in Thach Ban, Long Bien, Hanoi, separated from the noisy city and bustling pace of life in the heart of the capital. With the identity of the Northwest highlands, with many casual games, this will be an interesting choice for many families who want to experience the cultural space and typical dishes of the Northwest. At this point, Dam Tranh Eco eco-area also builds upland markets, sells and introduces clean products and foods that are specialties of each region of the Northwest that few people know and has been certified by the Ministry. Agriculture. Besides, at Dam Tranh Eco, there are also highland ritual practice sessions such as seasonal ceremony, gong festival … to promote the image and cultural beauty of the peoples of the Northwestern provinces. Northwest bold scene at Dam Tranh Eco. Although new, but this place brings comfort to visitors when visiting, there are many fun activities for both adults and children. Suitable for families who want to stay close to Hanoi for a period of 2 to 3 days. Acoustics of Vietnamese culture in Vietnamese Village Also located in the ecological campus of Dam Tranh, Viet Village Cultural Park is also a suitable place for families who want to learn about culture, architectural arts or traditional craft villages that are preserved until now. . Built to recreate the ancient beauty, bearing bold historical imprints, the picture of Vietnamese countryside here has appeared authentically. Here visitors will have the opportunity to experience challenges such as boat racing, banh chung, ceramic mold, curry mold, statue casting, … In addition, there are vegetable gardens and clean water lake at Viet Village. Families can participate in fishing, growing vegetables, and turning themselves into farmers. Vietnamese Village Cultural Park with simple and rustic leaf houses. Visitors can learn more about the many handicraft products that are an important highlight in the process of forming Vietnamese cultural development in Vietnamese Village. There are also booths, selling products made by children in SOS Village to donate to the children’s funds. With the campus possessing many flower gardens such as Rose Labyrinth, Sunflower Hill, Thach Thao Hill, Koi Aquarium, … Guests do not forget to bring a camera, video camera to have the best day-to-day experience at the Village. Vietnam. Immerse yourself in the green pine forest 30km from the center of Hanoi, Thien Phu Lam ecotourism area is known as an ecological area characterized by a forest valley, fresh air, cool, close to nature and plants. There are many unique photo and check-in locations with beautiful scenes suitable for groups of young people such as windmills, red bridges across the lake, Eiffel Tower model, red maple leaf tree line, tissue extremely cute animal pictures, … Most especially in Thien Phu Lam are primeval pine forests that are preserved and carefully cared for thousands of stretches. This place is very suitable for families, groups of friends who love to explore nature, enjoy camping experiences to immerse themselves in the green space of pine forest, this is a choice that will bring a sense of comfort. and the most authentic for visitors to be in the space of a real forest. A two-day vacation is just enough to visit the sights and fully participate in the activities in Thien Phu Lam pine forest.

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.

Many fish sauce production establishments in Ba Lang (Nghi Son town) already have booths to display their products. Facing new development needs, about 4-5 recent years, the fish sauce-making households here have all invested in expanding production scale, looking for ways to improve product quality and design. In that hundreds of years old traditional craft village, the fish sauce production establishment of Mrs. Dong Thi Huy’s family had 4 generations of succession to his father’s profession. The owner of the establishment has “belt” a lot of valuable experience to produce the famous fish sauce, shrimp paste, sour sauce and shrimp paste, which are widely used by many people. With nearly 50 salt tanks and hundreds of large jars located in 3 different production zones, each year this facility produces about 3,000 liters of fish sauce, nearly 100 tons of shrimp paste and shrimp paste. Ms. Dong Thi Huy, owner of the production facility, shared: Fish sauce and other types of fish sauce used to be mainly sold in the region, a little bit wide in Thanh Hoa city and some localities in the province. But now, we have to aim to develop the national market, even to export, so we have to change the way of doing. The product is no longer put in large plastic cans, but is converted to bottles with many different large and small capacities to meet the tastes of many customers. Trademarked products contain barcodes, addresses, and date of manufacture and expiry date. With many efforts, in 2020, the family has 2 products, which are fish sauce and sour sauce, which will be recognized as OCOP products in Thanh Hoa province. By the beginning of this year 2021, the family shrimp fish sauce products continued to be considered and recognized for OCOP products. We consider this as a turning point, as a condition to promote and develop the market for Ba Lang fish sauce products in general, for families in particular. Synthesized from the Do Xuyen Fish Sauce Association – Ba Lang, in Hai Thanh ward, there are more than 120 establishments specializing in producing fish sauce and salt of all kinds. Only 23 large enterprises and households are members of the Do Xuyen Fish Sauce Association – Ba Lang, each establishment brings to the market thousands of liters of fish sauce per month, the most being Processing Company Limited. Tuyen Hoa seafood sells about 6,000 liters of fish sauce / month. Mr. Duong Xuan Tac, Chairman of the Do Xuyen Fish Sauce Association – Ba Lang, shared: In the past, the fish sauce job was mainly spontaneous, and the family did it strongly. Accordingly, the quality of fish sauce from many families is not high, affecting the “brand” of the craft village. Now we are constantly training as well as sharing our experiences to make the quality more uniform. For example, in the past, the raw materials for making fish sauce are mixed with small fish, shrimp, etc., making fish sauce and shrimp sauce in many households flattering and not smooth. Now we agree to carefully select raw materials, remove all new salt impurities. The finished fish sauce, before being bottled, is also puree, sifted to make the sauce really smooth, no new shells … Recently, products of Ba Lang fish sauce and fish sauce are always present in product exhibitions and exhibitions at fairs inside and outside the province. That is an effective way of advertising to bring the name of the product to a large number of customers from afar. Many production establishments now have contracts to supply fish sauce products for military units, many collective kitchens of state agencies at the central and local levels. Plastic and cement tanks are gradually replaced by ceramic jars and ceramic tiles to ensure food hygiene. Surveying around this traditional craft village, we found that most of the owners of production facilities built booths to display and introduce their products. This is a new “move” that in previous years almost no family implemented. When quality, design and food safety are concerned, the fish sauce industry in Ba Lang will surely have a step of sustainable development and grow stronger.

The OCOP Product Festival 2021 has 24 provinces and cities nationwide OCOP festival is held with the scale of nearly 150 booths of businesses, cooperatives, production establishments, craft villages … The stalls are arranged in 4 zones. Area 1 displays and exhibits OCOP products, with a scale of about 40 booths Zone 2, with the scale of more than 20 booths, Zone 3, with the size of more than 20 booths, Some typical fish sauce dishes of An Giang province An Giang alone has dozens of fish sauce products In which, many fish sauce products achieved OCOP Many OCOP products, typical products of 4 provinces and cities in the ABCD Mekong cluster (An Giang, Ben Tre, Can Tho, Dong Thap) Cereals, an OCOP product of Can Tho City This OCOP festival is really a strong driving force to promote the supply-demand connection between producers and consumers. This is an opportunity for units to introduce, advertise, expand markets and connect trade; Orientation of product production development according to market development needs OCOP product of Ca Mau province Dried shrimp is one of the OCOP products, which is also a specialty of Ca Mau province. A corner of a booth displaying OCOP products of Dong Thap province Mango – an OCOP product, Dong Thap province Mango products of Cho Moi district. In particular, the culinary culture space, about 14 stalls, introduces the delicacies of districts, towns and cities in An Giang province. Pancakes Pancakes served with vegetables in Bay Nui region./.

Coming to the village, many visitors are amazed at the ancient and poetic beauty with the shiny silk lines running along the village road. Co Chat Village is an interesting stop for visitors who want to find a traditional craft village famous for its profession of silk nursery, silkworm raising, and silk weaving. According to the elders in Co Chat village, the silk craft here has existed for a long time. During the French colonial period, Co Chat silk was famous in the early twentieth century. A villager introduces the stages of making silk thread. “One silkworm is the year of the cocoon, the other one is ripe,” said the proverb from the minds of many people, but few people can see the process from the cocoon to pull the silk. Only one day visiting Co Chat silk village, visitors are not only immersed in the peaceful village scenery but also know the stages of the silk making process. In the silk-drawing workshop, the worker working in the smoke screen rises from the pot of cocoon broth. Adult silkworms release silk to form cocoons, about 20 to 25 days after cocoons are brought to spinning They pour silkworm cocoons into the water and boil the water and then continue to pour the whole pot of boiling water with silkworm cocoons in it into a jar of water to start the process of pulling silk. The water was smoky, the zipper ran slowly and was once afraid of yellow or white silk being wrapped around the frame. This is just the first stage called dragging. After pulling the silk, the worker must also adjust the silk: Pick up the impurities, wrap the silk mold smoothly and evenly, so that the silk is clean. The silk rolls are then rolled into bundles and dried in the sun. Next is the pupal filtration stage. Once the strands were pulled, the mechanic quickly shook the nibs out of the remaining silk threads. This stage requires the worker to be very meticulous and skillful to avoid nagging in the silk. And coming to Co Chat, you will have to enjoy the fragrant, fatty roasted Pupa from the people themselves taken from the cocoon and carefully filtered. Silk after being pulled will be adjusted silk: pick up impurities, wrap the silk mold smoothly and evenly for drying The worker strokes each yarn to check the quality of the silk. Not only the elderly but also the children are also very eager and meticulous to participate in this work. The silk threads are cleverly rolled into bundles by the hands, dried in the sun. Coming to Co Chat, visitors can easily see the image of old people, women who are diligent in the profession. The shiny golden silk bundles are everywhere, in the yard, outside the alley, on the fence wall, iridescent golden.

Bearing the hallmarks of a traditional craft village, the five-story house has walls surrounded by Bat Trang ceramic bricks. This work is the work of famous architect Vo Trong Nghia. Located in the heart of the famous pottery village, Bat Trang pottery house inherits traditional values ​​and modern development through impressive architecture. With a total area of ​​740 m2, the house has 3 layers of ventilation system: ceramic brick wall layer, green tree layer and glass door layer. The house is not only the living space of a family of 3 generations, but also a showroom of the family’s pottery business. Behind a layer of ceramic bricks is a green tree with tall trees reaching out through the foliage and shading through the large windows. With the main task of air conditioning, dust prevention, the green tree cushion plays an important role in reducing heat into the living space. In addition, the green tree factor is also a balance between modern comfortable life and friendly life with nature. Serving as the first ventilation layer in the passive ventilation system of the house, the ceramic tiles are arranged into small to large openings. Completed in 2020, the ceramic house is cool in summer but warm in winter.

The village head, Nguyen Dinh Hoa, said that the traditional craft of making multi-craft cakes in Trung Yen has been around for a long time. According to the calculation of the village chief, this trade village has existed for a hundred years ago. His life, his father’s life has done this profession and is followed by descendants. Photo: Tran Canh Yen Traditional dry cakes (sesame cakes) in Trung Yen hamlet are produced by hand. Mr. Nguyen Dinh Hoa – hamlet chief said: On average, every day, households consume 5-6 quintals of raw rice for the production of rice cakes, thus contributing to the consumption of agricultural products in the area. Photo: Tran Canh Yen. The mass-produced spring rolls undergo sun drying for just a few hours to collect. As for sesame cakes, they must be dried all day dry enough to bake before consuming. Photo: Tran Canh Yen. Each household producing spring rolls attracts 15-20 laborers with a working day of 170,000-250,000 VND / person. Children and the elderly still contribute labor to making rice cakes. Photo: Tran Canh Yen. The process of rolling the cake and collecting the rice cakes was hard and very urgent. If it is sunny, the drying cake starts to reach the point where it will pull out on the drying pad, then immediately collect it from the torn crackers; When it rains, people hang the cake “put their feet on the neck” and collect the cake from the wet. Photo: Tran Canh Yen. Trung Yen’s baker has contributed to poverty reduction and legitimate enrichment. Mr. Nguyen Dinh Hoa said: For every quintal of raw rice for making rice cakes, minus the cost, he also earns a profit of 900 thousand – 1 million dong.

Deputy Minister of Agriculture and Rural Development Tran Thanh Nam speaking and directing the conference. Photo: Quang Yen.

The number of cooperatives operating exceeded the set target

According to the report, by the end of March 2021, the country had nearly 17,600 agricultural cooperatives and 68 cooperative unions operating in the agricultural sector. Basically completing the target of 15,000 effective agricultural cooperatives assigned by the National Assembly and the Government.

Currently, 56/63 provinces and cities have issued a Resolution of the Provincial People’s Council on policies to encourage production and consumption of agricultural products; 48/63 provinces issued a list of key key products and commodities that need to be encouraged for development; 16/63 provinces have approved projects and joint projects of the province with 359 projects approved. In which there are 271 scientific organizations, 586,585 farmer households, 4,028 agricultural cooperatives participating in association with 1,867 enterprises. Out of more than 4,500 OCOP products, nearly 40% are owned by cooperatives and agricultural cooperatives.

According to statistics, there are 30,026 agricultural production and business farms nationwide, using 35,904 ha of land, 3.1 ha / farm on average; 3.7 employees / farm on average. The farm’s investment capital for production is VND 1,042 billion; average revenue reached 1,478 billion.

By the end of 2020, the country has 165 traditional occupations and 1,951 craft villages and traditional craft villages which have been recognized. The total number of establishments engaged in production and business in the rural industry is over 817,000, creating jobs for over 2.3 million workers, the total revenue from rural activities is over 236,000. billion VND, average income is 4 to 4.5 million VND / person / month.

In recent years, the level of mechanization of agricultural production in some stages has increased, especially for rice production. Targets for agricultural mechanization in some stages by 2020 will increase by 2-8% compared to 2019.

From 2017 to now, the Ministry of Agriculture and Rural Development has advised the Government to issue two important documents, namely Decree No. 40/2017 / ND-CP on management of salt production, processing and trading and Decision No. 1325 / QD-TTg of the Prime Minister on August 31, 2020 approving the salt industry development project for the period of 2021-2030. Salt production reaches about 1,350,000 tons, basically meeting the demand for salt in the country. To initially form industrial salt production zones in three provinces of Khanh Hoa, Ninh Thuan and Binh Thuan.

However, despite strong changes in both quantity and quality, the scale of revenue and the size of members of the agricultural cooperative remains small. Leadership capacity of cooperatives is still limited.

The implementation of agricultural mechanization still lacks strategy and is not synchronous. Important policies such as investment in supporting infrastructure, especially infrastructure for production and business, land policy and especially credit are still the bottlenecks.

Therefore, at the conference, many opinions said that the key point for cooperative development is human, so it is necessary to pay attention to support and improve the cooperative management capacity for the board of directors and the president of the society. board.

Deputy Minister Tran Thanh Nam and leaders of Dak Lak province chair the conference.

In addition, delegates also said that relevant ministries should continue to review and complete the legal system, mechanisms and policies on collective economic development, agricultural cooperatives (land, tax, credit). use …), promptly remove difficulties and problems, create conditions for the collective economy and agricultural cooperatives to develop stably.

Especially when the Free Trade Agreements take effect, the issue of product safety, quality and food security; Commodity competition will take place very fierce. With its advantages and potential, economic cooperation through cooperatives and cooperative groups will contribute to increase product value.

Main mission

Speaking at the conclusion of the conference, Deputy Minister of Agriculture and Rural Development Tran Thanh Nam asked localities to continue developing cooperative economies in the direction of mechanization of production, cooperation in investment in processing technology. to develop agricultural products in the direction of multidisciplinary and multi-occupations, adapting to the market economy, renewing production and business modes, in order to step by step improve the competitiveness of goods.

Deputy Minister Tran Thanh Nam emphasized that the task in 2021 is to continue perfecting the system of legal documents in violation of the industry law, promoting synchronous mechanization in agricultural production. Develop a rural career development strategy to 2030; Project to develop agricultural cooperatives to respond to climate change; Development of collective economy and cooperatives.

Conference scene. Photo: Quang Yen.

According to Deputy Minister Tran Thanh Nam, MARD is preparing to issue a circular guiding the functions, powers and tasks of the agricultural sector. Therefore, the organization of the local apparatus, depending on the situation of each locality, is structured and arranged properly, and at the same time, the local Departments of Agriculture and Rural Development advise to develop key programs and plans to help support and develop agricultural cooperatives.

“Currently, the cooperative infrastructure is very weak. Therefore, industries need to have mechanisms to support the development of cooperatives. The Ministry of Agriculture and Rural Development has tried to develop cooperative infrastructure for the past time, but it has not been as expected. We will try our best in the New Rural Program and make points in a number of projects ”, emphasized Deputy Minister Tran Thanh Nam.

At the end of the conference, Deputy Minister Tran Thanh Nam launched the 2021 Typical Handicraft Products Contest. Accordingly, the contest will receive works from September to October and summarize the awards at the Craft Village Fair. later.

“Now we must have a new mindset, that is to develop agriculture in the direction of combining multiple professions and associated with rural services. The second trend is that the OCOP Program is very effective, the rural industries are also attached to it, so we have to do research to promote this program. This is the task of the Department of Economic Cooperation and Rural Development to coordinate with localities in building long-term strategies ”, Deputy Minister Tran Thanh Nam.

Rural workers in Hanoi who participate in agricultural production still account for a large proportion

One of the specific targets that the Hanoi People’s Committee sets from now to the end of 2021 is to complete the policy to support the development of rural industries within its competence, according to the provisions of Decree No. 52/2018 / ND- CP dated April 12, 2018 by the Government. For example: Vocational training, vocational transmission; trade promotion, construction of infrastructure and production space …

The city also aims to support 10 trade villages in branding and registration to establish collective trademark ownership. Support for environmental impact assessment for 10 craft villages; Support 5 – 10 rural career development projects in the city. In particular, strive to create 10,000-15,000 more jobs for rural workers.

To accomplish the above objectives, while building mechanisms and implementing policies, the People’s Committee of Hanoi will promote the application of science and technology. In particular, implementing city-level science and technology tasks in the field of career development, craft villages; projects on management and development of collective trademarks for agricultural products and craft village products under the intellectual property development support program.

Manage production technologies, restrict the use of old and outdated technologies, causing environmental pollution. To introduce and disseminate environmentally friendly production technologies, wastewater, waste and exhaust treatment technologies suitable to craft villages and rural industries in the locality.

The People’s Committee of Hanoi City will also direct the organization of training in pedagogical skills and teaching skills for artisans in rural industries according to regulations. To train and disseminate policies to encourage the development of rural industries for owners of production establishments and laborers to have access to resources and policies to support the development of rural industries.

Propaganda, promotion and trade promotion. Provide information support for enterprises, rural industry establishments to participate in domestic and foreign exhibitions and fairs to introduce and promote their brands and products, and to expand consumption markets. In addition to capital support and tax policy dissemination, the Hanoi People’s Committee has a policy of directing local departments to focus on land allocation, land lease and environmental protection of craft villages. Towards the development and conservation of craft villages associated with tourism, education experiences …