With the desire to create clean and delicious products, to meet the increasing demands of consumers, Vinh Thinh commune has transformed the crop structure, planned specialized farming areas, and expanded the area of ​​female sticky rice cultivation. areca nut in the direction of concentration and large-scale, with a total area of ​​more than 200 hectares, of which 50 hectares are produced according to VietGAP standards. Output reaches 4.5-5 tons/ha. In 2020, Loc Thinh glutinous rice products are certified by Thanh Hoa Provincial People’s Committee as a 4-star provincial OCOP product… Products are sold at reputable supermarkets and e-commerce platforms.

This event is expected to be held in November 2021 in Ho Chi Minh City. Lai Chau, Phong Tho district and Tam Duong district with many special activities. It was the Opening Ceremony at the Provincial People’s Square; Caravan street carnival; Road bike racing; Exhibition space to introduce orchids, macadamia products and products meeting OCOP standards and typical agricultural products of Lai Chau; space to introduce the culture of ethnic groups in Lai Chau province;… Contestants at the Putaleng Paragliding Tournament 2020 (Photo VNA) In particular, the 2021 Putaleng Paragliding Tournament is expected to have 100 pilots participate in the competition, in a period of 3 days. The pilots will take off at Si Thau Chai village, located at an altitude of more than 1,400m above sea level and land at the stadium town of Tam Duong district. This is a place on the top of Putaleng mountain on the Hoang Lien Son range, known as the “second roof of Indochina” with an altitude of 3,049m, just behind Fansipan peak 3,143m high. The prize was organized by the provincial Department of Culture, Sports and Tourism in collaboration with the People’s Committee of Tam Duong district. Viet Wings parachute club – Yen Bai coordinated implementation. This is the third year that Lai Chau province organizes the Open Putaleng long-distance paragliding competition. The award is an opportunity for paragliding pilots to exchange and learn, contributing to further promoting the development of paragliding in Vietnam. At the same time, making Lai Chau a national paragliding destination for Vietnamese and international pilots to know and participate in the competition. In addition, at Lai Chau Tourism – Culture Week, there are many other attractive tourist activities to serve visitors, such as fairs, San Thang night market and Gia Khau tourist attractions, Rong May Glass Bridge tourist area , O Quy Ho (Heaven’s Gate) tourist area, Si Thau Chai village, Lao Chai 1 village, Tham village, Vang Pheo village, Sin Suoi Ho village,… According to the People’s Committee of Lai Chau province, the event was held with close cooperation between localities, forming a series of activities in promoting and promoting the potential and strengths of Lai Chau’s tourism resources, at the same time. create a good impression and spread among residents and visitors.

The delegation of the Coordination Office of the Provincial New Rural Development Program evaluated the dried bamboo shoots of Thanh Lam commune according to the criteria of OCOP products. In the locality, the delegation visited the raw material area, the exploitation, preliminary processing and processing of bamboo and bamboo shoots products of the people in the commune. With thousands of hectares of natural wild bamboo and hundreds of hectares of bamboo, bamboo and bamboo shoots, Thanh Lam commune has great potential for bamboo products. Exploiting and growing bamboo shoots and bamboo shoots has created many jobs for the people of Thanh Lam upland commune. It is known that the exploitation and processing of dried bamboo shoots has existed and developed for many generations in this highland commune of Nhu Xuan district. Hundreds of laborers have jobs and stable incomes from exploiting and developing bamboo materials, dozens of families specialize in purchasing for preliminary processing, drying and drying of bamboo shoots. Currently, the drying stage of bamboo shoots has drying kilns instead of depending on the sun. Currently, bamboo shoot products here have been ordered by many agencies and units as gifts with the nature of a typical product of Thanh Hoa highland. Thanh Lam bamboo shoots have a characteristic yellow color, aroma and are not mushy when cooked for a long time on the stove. Through the survey and according to the criteria of the OCOP product, the dried bamboo shoots in Thanh Lam commune basically meet the regulations. The product has also just been tested and meets the standards of food hygiene and safety. Thanh Lam dried bamboo shoots have been designed with logos, bags, boxes with eye-catching brands, and are chosen by many people as gifts. Officials of the Coordination Office of the Provincial New Rural Development Program have paid more attention to the stage of production organization and product labeling, soon completing the headquarters of Thanh Lam Production, Trade and Service Cooperative – the focal unit for production and implementation of procedures to be recognized for OCOP products.

Dong Chau fish sauce production area outside Xuan Phuong village, Thach Kim commune is very clean. “From 1991 to present, Dong Chau fish sauce is known by many people for its rich and delicious taste. However, the product is only around in the province but has not been able to reach major markets,” said Director of Dong Chau Cua Sot Seafood Export and Processing Cooperative, Luu Thi Chau. “There are many ingredients to produce fish sauce, but anchovies (striped anchovies) are still the first choice because of their high nutritional content, delicious taste, and relatively “soft” price. However, this material is only purchased within 24 hours from the time the fish is caught. If beyond that time period, selling cheap Dong Chau establishments will not buy because they cannot produce good fish sauce “- the director of the cooperative added. The members of the cooperative open the jar lid and prepare to stir the soaked ingredients Brass anchovies usually appear from June to December every year, quite abundantly in Ha Tinh waters with the selling price of 20 million VND/ton, so it is very convenient for Dong Chau to produce in large quantities. However, to be able to produce delicious and quality fish sauce bottles and create a brand, the cooperative workers must carefully select fresh, delicious fish that have not been iced, use clean salt and sufficient dosage. After washing with sea water to dry, anchovies are marinated at the ratio of 4 quintals of fish/1 quintal of salt and 2 kg of hearing (brown rice with golden brown) and then incubated in jars. One month after marinating, the producer opens the jar lid and then uses a tool to stir it from top to bottom. Then every 5-7 days, continue to stir to ensure the fish is cooked evenly. After 18 months, each jar containing 250 kg produces “oven” of 70-80 liters of grade 1 fish sauce with the selling price of 120,000 VND/liter. After harvesting, grade 1 fish sauce continues to be salted, soaked, and stirred 2 to 4 times in a period of 1 month, the producer collects about 40 liters of type 2 fish sauce (selling price 60,000 VND / month). liters) and 30 liters of fish sauce grade 3 (30,000 VND/liter). The “secret” to creating delicious, pure fish sauce drops is to use the traditional method of salting fish sauce on the basis of making the most of the sun. Also thanks to many years of experience in traditional craft, Dong Chau fish sauce attracts consumers thanks to the factors of color, protein and characteristic taste. However, in order to produce high-quality brands, not everyone understands the hardships of this profession. Workers do not have a day off, often have to work under the hot sun of the sea, because the sun is good, the fish sauce is delicious. Not only the taste, but the yellow color of Dong Chau fish sauce also “scores” the product Known for its delicious and rich fish sauce, no preservatives are used, so the products of Dong Chau Cua Sot Cooperative are ordered by many foreign customers. After 18 months (May 2019) investing in “improvement”, with a total capital of 500 million VND, renting the premises, paving the cement floor, building the campus, buying 100 porcelain pots (jars), buying production materials packaging, labels… Dong Chau fish sauce has achieved 3-star OCOP product brand on December 17, 2020. Thanks to OCOP branded products, after a short period of time, production output increased from 200, 300 liters/month to 500, 700 liters/month. In particular, on the occasion of the Lunar New Year 2021, the cooperative consumed more than 1,200 liters. So far, Dong Chau fish sauce brand has produced and consumed there. Dong Chau is favored by small traders in major domestic markets such as Hanoi, Nghe An, Thanh Hoa, Ba Ria – Vung Tau, etc. Dong Chau fish sauce is packaged in glass bottles and plastic cans with beautiful designs. According to Mr. Vo Ta Binh – Head of the Department of Agriculture and Rural Development of Loc Ha district, due to the rich experience in making traditional fish sauce, it has been invested in “improvement”, so the Dong Chau brand has attracted a lot of domestic customers. In particular, the cooperative also creates stable jobs for 7 people with an income of 5 – 6 million VND/person/month. “From the initial success, in the coming time, the cooperative wants to continue to invest in expanding production to increase the capacity to 1,500, 2,000 liters/month. However, the most difficult thing at the moment is the lack of production space. Therefore, if the functional departments of Loc Ha district create favorable conditions to help, the cooperative will embark on realizing the set plan,” added Ms. Luu Thi Chau – Director of the cooperative.

Smart weather station with iMetos technology attached to the automatic irrigation system of Mr. Dinh Phuc Tien’s family (Dong Tra village, Huong Tra commune, Huong Khe) Applying 4.0 technology in production and management In 2017, with the support of the Ministry of Science and Technology, Mr. Dinh Phuc Tien (Dong Tra village, Huong Tra commune, Huong Khe), invested 150 million VND to install iMetos smart weather station and system Automatic irrigation system to serve production at home garden (specializing in seedling nursery). This is a system that can forecast rainfall and rain time, alarm over-threshold rainfall, extreme temperatures such as hot, cold, cold, harmful cold, hoarfrost… with a service range of 5-20km. “Since the application of a weather forecast system combined with an automatic irrigation system, irrigation work is more active, the quality of seedlings is high, bringing more economic efficiency. Revenue from garden economic production in the past 5 years has averaged 1.2 – 1.5 billion VND/year. And this is also the model garden that won a special prize in the contest of model residential areas and provincial gardens in 2017 “- Mr. Dinh Phuc Tien said. Many gardeners and orange farms in Ha Tinh province have made traceability by electronic stamps. Many agricultural products from gardeners and farms such as: Phuc Trach pomelo; oranges: Khe May, Thuong Loc, Son Mai; Huong Son deer velvet and OCOP products in Ha Tinh province have been stamped with QR codes for traceability. From there, goods are easily connected to e-commerce trading floors and are available at many supermarkets. The application of scientific and technical progress to production is one of the five criteria for model gardens under criterion 20 (model residential area, model garden). This is a breakthrough, creative way of Ha Tinh, creating attraction and spread of technology application in production development and construction of new rural areas. By the end of 2020, Ha Tinh has over 600 standard model residential areas and over 6,000 standard gardens. The software “Ha Tinh New Rural Digital Data” stores information about new rural areas in digital form, people can easily monitor and supervise the construction of new rural areas. Along with the application to production, Ha Tinh is also a leading locality in the application of digital technology in the management and administration of the construction of new rural areas. In 2019, the Provincial Rural Rural Development Coordinating Office put into application the software “Ha Tinh New Rural Digital Data”, with the goal of storing information about rural rural activities in a digital form, people can easily follow them. Monitor and supervise construction activities. Mr. Tran Huy Oanh – Chief of the Provincial Rural Rural Development Coordination Office said that the software “Ha Tinh New Rural Digital Data” has updated the results of the implementation of rural areas at all levels from the province to the district and commune; geographical coordinates marking, rural infrastructure such as: People’s Committee headquarters, village cultural house, relic area, model garden… Through which can share experiences, good practices to the community extensively. In addition, Ha Tinh NTM Coordination Office has also digitized the reporting system, including QR codes to reduce the cost of printing paper reports. “Take shortcuts, get ahead” of digital transformation in NTM construction Provincial NTM Coordination Office is coordinating with KYC Solution Joint Stock Company to build a plan for digital transformation of NTMs in Ha Tinh. With the goal of building new rural areas increasingly in-depth, effective, practical and meeting the requirements of the Government’s national digital transformation, recently, Ha Tinh New Rural Coordination Office coordinated with a number of units on technology solutions to deploy digital transformation software, build smart residential areas and smart rural communities. Mr. Nguyen Khanh Toan, CEO of KYC Solution Joint Stock Company, said that the utility of digital transformation in smart NTMs will be piloted in Ha Tinh province, affecting many areas such as direct management. state public service level 3, level 4; strengthening the empowerment and participation of citizens in public management; impact on production technology (environmental sensors, automatic monitoring, high-tech agriculture, automatic irrigation control); impact on services (telemedicine services, online education and training, e-commerce)… According to the plan, in June 2021, Ha Tinh will pilot building 10 models of smart rural residential areas; initiate and build 2 smart new rural commune models; building 3 models of intelligent monitoring in a number of villages and communes in the province. Leaders of Ha Tinh NTM Coordination Office worked with KYC Solution Joint Stock Company to deploy digital transformation software, build smart NTM residential areas, smart NTM communes. Through digital models to help people manage the product production process. This is also an open forum for people to provide information, quantity of products to connect the market, promote products… People can easily access and learn knowledge in economic development of household gardens, education. education, health care…, step by step actively participate in the goal of the national digital transformation program. “We highly appreciate Ha Tinh as being proactive and taking the lead in implementing digital transformation in building new homes according to the requirements of national digital transformation as well as of the Central NTM Office… in order to promote the digital process. modernization and application of information technology and digital technology in new rural construction; to step up the application of information technology and digital technology in order to fundamentally change the management, administration and supervision of government agencies at all levels, especially at the commune level, production and business activities of enterprises. , cooperatives, especially in the OCOP program, … contribute to bringing the quality of new rural construction into depth and sustainability, towards smart rural areas… in the period of 2021-2025” – Chief of Coordination Office Central NTM Nguyen Minh Tien affirmed.

Located on the edge of the city. Tuyen Quang, about half an hour’s drive from the city center, Su Anh cooperative is now replicating the tea variety originating from Taiwan, which is used to make oolong tea. This is a tea variety with high quality, mild aroma, and suitable for the province’s soil. According to Mr. Nguyen Cong Su, owner of the cooperative, the finished oolong tea has been deodorized. This is not suitable for the majority of Vietnamese consumers, who are familiar with the acrid taste of famous brands such as Tan Cuong and Thai Nguyen tea. To bring a high-end product closer to users, Su Anh cooperative has imported all tea varieties, which are used to produce oolong tea. However, in the processing stage, Mr. Su’s cooperative kept the same method as that of traditional tea so as not to lose the tannin – the factor that causes the characteristic acrid taste. The entire tea production process is invested with modern equipment by Su Anh cooperative. In particular, this machine to kill yeast and flavor tea was purchased by the cooperative for about 100 million VND. The use of the machine is to keep the yeast killing process at a stable temperature, avoiding the phenomenon of over or under fire compared to traditional wood burning. Besides technology, input factors are also particularly interested in Su Anh cooperative. According to Mr. Su, before harvesting, he often tells workers to wait for a few days of strong sunlight to prevent the tea from being pale. After being picked, tea must be brought to the factory within a few hours, so that the tea leaves are not crushed or crushed. Ngoc Thuy tea products of the cooperative are completely hand-picked, following the “one shrimp two leaves” standard. This is the top, freshest and youngest part of the tea plant. To ensure quality, Su Anh cooperative has opened many workshops, close to the raw material area, to ensure the processing progress. Compared to oolong tea originating from China, Ngoc Thuy tea of ​​Su Anh cooperative is more accessible in price. In particular, the tea still retains the characteristic acrid taste according to the taste of Vietnamese people. The product has achieved 4-star OCOP certificate of Tuyen Quang province.

Sa Pa tourism industry has put on the discovery tour with many products that are not new but different than many years ago. Visitors to the famous town of Lao Cai not only know about Fansipan, Cat Cat village, O Quy Ho pass peak, Ham Rong mountain but also experience many other types of culture. Sa Pa strawberry garden about 6 km from Sa Pa ward, in Ma Tra village, Ta Phin village, Sa Pa (near Ma Tra village primary school) is one of the destinations attracting the attention of young people and families. family. Strawberry fruiting season is usually from November to June next year, especially in the sunny months with many delicious and beautiful fruits. In the photo, Ms. Nha, a tourist from Hanoi, goes to pick strawberries. Although this time of May, the strawberries are not yet fully ripe, but each person can choose from 1-2 kg to bring home as a gift easily. In the garden, visitors are recommended to try a maximum of 2 fruits for free. Then they can pick them and bring them to the door to weigh in. The price of strawberries here is 250,000 VND/kg. Ta Phin rock garden is also a new place that attracts the attention of many tourists from far away when coming to Sapa. This place has an area of ​​​​over 12,000 m2, designed and planned into a closed chain of tourism products and services. In the rock garden, there are many species of natural and cultivated plants, and of course, a buckwheat flower garden is indispensable, attracting young people. It is known that tourism products and services at Ta Phin Stone Garden have been rated 4 stars by the provincial OCOP product rating and evaluation council. With this rating scale, for the first time, Lao Cai province has OCOP certified rural tourism products and services. The trend of forming shows to promote the culture of ethnic minorities in the highlands is also included in the tour by tourism units. In the photo is the performance “Spring day market” performed by Dao girls. The Dao leaf bathing is a tourism product that has attracted a lot of attention in recent years. For each bath, visitors have to pay from 80,000 to 100,000 VND depending on the location of the bathtub you choose. The bathing location has a beautiful view, watching the nature, mountains and forests. Time for each guest to enjoy this unique medicinal drink from 30 minutes to 1 hour depending on demand. If you do not bathe, you can choose to soak the Dao leaves in the open air. The herbal remedy of the Red Dao people in Sa Pa includes more plants than that of other Dao groups, from 10 to 120 species, belonging to many different plant families and life forms. An outdoor dining session for a group of 200 tourists in Ta Phin village. The Dao girls stand to welcome and invite guests to enjoy a cup of unique medicinal tea of ​​their nation. While having a buffet dinner, everyone can watch the Dao wedding show by the campfire. According to custom, on the way to pick up the bride, the bride is covered with a red and black scarf, the bridesmaid uses a veil to cover the bride’s face. For the Dao people, the bride cannot see the sun because she is afraid of losing her soul and will have no luck in her later life. The show was performed quite elaborately in about 30 minutes with a relatively complete set of rituals and customs of a Red Dao wedding. Sa Pa has many attractive dishes, just hearing the name of many people have felt craving such as pig under armpits, seven-color sticky rice, kitchen buffalo meat, bitter bamboo shoots… All are offered for visitors to enjoy. In addition, the traditional stall dance performance of ethnic minorities is also held in many places, ready to serve visitors.

Mr. Chin’s family also has a long tradition of fishing. Initially, every day with boat cruises filled with fish. So I did not eat all, and added Co To many years ago, there was no electricity to the net, so almost every family with a fishing job would have a job of making fish sauce, because that would only be able to handle the amount of fish. Rice … a lot of redundancy after each trip out to sea. Mr. Le Van Chin has worked as a fish sauce for several decades. Mr. Chin said, this profession ranged from selecting fish, making the best fish sauce which is anchovy, to the stage of brewing and distilling according to a process. Although there is a general recipe, but the workers also need a certain experience, so the same ingredients, the same recipe tools for fish sauce are the same, but some people produce delicious fish sauce products, others do not. The fish sauce factories in Co To all use ceramic jars to make fish sauce, not cement tanks, to ensure that the fish sauce in the jars is kept intact, because the fish sauce has salt, and other materials are soaked for a long time. corrosive but not in jars. When finished a batch of fish sauce, jars are cleaned and sanitized, then dried to kill bacteria before preparing a new batch of fish sauce. To make fish sauce delicious, Mr. Chin is very careful from the import of ingredients. He contracts with fishing vessels, purchasing as soon as anchovies are imported into the port early in the morning. Being a fisherman, he chooses anchovies that are fresh, bright and not damaged. Because the fish sauce must be marinated every year to be used, Mr. Chin actively imports fish at the coldest time of the year from November of the previous year to March of the following year. This is the time when anchovies are abundant, fatty, of good quality. On the other hand, due to the cold climate, fish are also best preserved. Co To anchovies are rich in protein, preliminary processing, marinated with a certain percentage of salt in the jars, Mr. Chin carefully reverses every day in the sunlight, repeating every day from 12 to 15 months. At that time, the fish can gobble up enough to produce fish sauce products. Mr. Chin said, even keeping fish in jars requires a certain experience, it is best to choose the best sunny days, not to dry on bad weather days with rain, because it only needs a few drops of rain. also ruined the jar of fish sauce. Now that the age is high, Mr. Chin only works moderately, he produces about 700 liters of fish sauce annually. His family’s fish sauce products have a reputation among the islanders, and many tourists also order them. Co To has an abundant source of raw materials to produce fish sauce. In recent years, Co To district has stepped up vocational training for people, many families have learned to do fish sauce. Ms. Phan Thi Tuyet, Hai Tien village, Dong Tien commune, after attending a seafood processing class taught by staff of the Department of Labor, War Invalids and Social Affairs since 2015. Having a job, Tuyet and her husband arrested her. Right hand on making fish sauce. Initially, Ms. Tuyet only made a few jars to eat gradually, then introduced it to the neighbors. Seeing that everyone praised the deliciousness, so Tuyet boldly borrowed to buy 36 jars to make fish sauce and annually produced about 3,000 liters. Co To fish sauce makers are self-conscious about food safety and hygiene to make fish sauce, that is why Co To fish sauce is a prestigious OCOP product for many tourists from near and far. When coming to Co To, when returning home, many tourists do not forget to bring back a few liters to tens of liters of fish sauce to make gifts for their family members. Even when they got home, they still contacted the Co To fish sauce maker to send the goods to them.

The profession of making haphazard gear in Xuan Lap commune (Tho Xuan). Referring to the “craft land” Tho Xuan, the traditional profession of making haphazard gears in Trung Lap village, Xuan Lap commune cannot help but mention it. According to local people, in the past, this kind of cake was only made on the full moon day, the death anniversary, the Lunar New Year; However, up to now, harrowing gear is made all year round to serve the needs of consumers and has become a traditional profession that brings stable income for local people. Visiting Do Viet Chung’s family’s haphazard leaf gear making facility, we witnessed the enthusiastic working atmosphere of bakers. The hands of cleverly mixing flour and leaf folding seem simple, but it requires meticulousness in each stage and the secret to create delicious cakes. Mr. Chung said: The rice used to make the cake is a grainy, shiny, fragrant 13/2 rice cultivated by the people of Xuan Lap commune, then soaked in cold water for 2-3 hours and then ground into powdered water. so that the dough is soft and smooth. Next, draining the dough is very important because it requires workers to know how to mix the amount of water in the flour and the amount of salt just right. After mixing the water, go to the kitchen to let the fire burn down, the workers must always stir, so that the dough does not clump, so on until the dough is flexible enough. The leaves for wrapping the haphazard gear are usually fresh banana leaves, neither too young nor too old; Cut banana leaves, wash them, poke all the spine, heat to increase the flexibility of the leaves, cut each leaf to wrap a cake, then wipe clean. The filling consists of minced lean pork shoulder mixed with dried onions, carpentry and seasoning with spices such as pepper, moderate white salt, then sautéed to make the kernel rich and delicious. After completing the preparation stages, the cake will be wrapped. Add a sufficient amount of flour to the banana leaf and place the cake in the middle. Spreading along banana leaves and rolled up, turning the cake gently to make the cake evenly round … Currently, Mr. Chung’s family business sells more than 20,000 cakes per month, earning more than 40 million VND / month . It is known that Xuan Lap commune currently has 240 households producing and trading in harrowing gear; each year supply to the market about 12 million cakes, turnover more than 20 billion / year; create jobs for more than 300 workers, with an average income from 3 to 3.5 million / person / month. Recently, Xuan Lap coarse gear product has been certified by the Chairman of the Provincial People’s Committee at provincial level 3. In addition to the profession of making harrows, the commune maintains and develops the traditional carpentry profession with products with diverse models; People have boldly invested in scientific and technical applications, purchased modern machines for production and the whole commune has about 50 households participating in production, with turnover from 30 to 50 billion VND / year. A representative of the commune People’s Committee said: In order to sustainably develop traditional occupations, in the coming time, the commune will actively support people to expand and develop in scale and application of scientific and technical advances. into production in order to increase the value of the product to meet the increasingly high demand of the market. To attach importance to activities of supporting vocational training, vocational transmission, skill improvement and job development, which are linked between vocational training institutions and enterprises; vocational training and vocational training establishments; invite specialists in vocational training, vocational training, skills improvement and new job development. Besides, encourage the establishment of cooperatives and cooperative groups in craft villages; mobilize capital sources to promote the application of technical advances and mechanization of a number of production stages; continue preserving and developing occupations that are active and capable of developing; research to introduce a number of new professions and products with advantages in raw materials and consumption markets.

Sharing about her new product, Ms. Lai expressed: “Consumers now tend to reduce sweetness and care more about health … I think, fruit peel, especially grapefruit peel are not only processed. making jam to “play with”, but also used to support a number of diseases, such as: reducing blood fat, fatty liver, reducing cholesterol, clearing neck, supporting digestion … After that, I started to produce dried grapefruit peel jam to support health ”. Ms. Lai aims to achieve OCOP standard for the products of pomelo peel and kumquat in the future Also using grapefruit peel as jam, but the pomelo peel product of Mrs. Lai is not dried but only dried. When eating grapefruit peel, you can still feel the full flavor of grapefruit, keep the green color of grapefruit like when you first picked it, bite into a piece of grapefruit that is both flexible and fragrant, making people remember. Any journey to new things is also challenging and arduous, as is the case with Ms. Lai. Initially experiencing, researching to launch new products, Lai herself has failed many times. Just a small process of processing the wrong product with the wrong formula will spoil the experimental batch of dried pomelo jam. In that process, she both works and learns from experience, and at the same time, continuously corrects the recipe to produce a complete product. With a high determination to bring to the market a new product line, Ms. Lai does not stop researching, so it takes a long time for the pomelo peel jam and dried kumquat to be successful. When it comes to grapefruit peel, the process of processing bitter ingredients is not easy. In the grapefruit peel contains a large amount of essential oils. This is the ingredient that makes up the characteristic flavor of the product. But this is what causes the product to be bitter if not handled properly. According to Ms. Lai, the selected pomelo peel material must be a new, fresh shell. Do not choose shells that have been wilted, rotten, or have black spots on the surface. It can be said that the choice of raw materials greatly affects the color and taste of the finished product. Towards OCOP products in the future, Ms. Lai determined that the dried fruit jam or kumquat must be clean from the ingredients to the table, so, right from the selection of ingredients, Ms. Lai is very strict. With the jam of pomelo peel and pomelo peel, she chose to be the quality green skin pomelo variety of a business household buying and selling rice, Hung Hanh rice variety, the product has been assessed and recognized by the province as 3-star OCOP standard. “The plasticizing process is the most important. Because just keep low heat, just have to stir your hands evenly on the stove. Just a little negligence, the peel of grapefruit or kumquat will be dry and hard, not finished as expected. To make 1kg of dried pomelo peel jam, it takes 4 grapefruit fruits. With the selling price of 350,000 VND / kg of dried fruit jam / kumquat, my product is very attractive. Through the survey, many people believe that if the jam is delicious, high quality and brings health benefits, the price is “slightly” better than the market, they also accept it. Through the launch at the booth “OCOP products accompanying consumers in An Giang in 2021” took place from January 8 to January 10, 2021 at the pedestrian street of Ho Chi Minh City. Long Xuyen, my 2 products are favored by consumers. Since then, I have continuously orders. Currently, on average, each month, I sell to the market more than 20kg of pomelo peel jam, dried kumquat, on holidays and Tet, I have increased a lot ”- Mrs. Lai confided. Ms. Lai has invested in a small plastic dryer which costs 7-8 million VND. When making products, she hires some local idle workers (preferably disabled) to pack and pack for 10,000 VND / kg. Currently, her products have been tested by the Quality Control Center (Can Tho City) with no preservatives, no color products, no chemical residues, no plant protection drugs, and at the same time certified. food safety hygiene products.

The process of raising Ca cuong according to the Aquaponist model of Ms. Nguyen Thi Lan brings high economic efficiency. Sharing about her start-up journey from the Ca cuong farming model, Ms. Nguyen Thi Lan said that Phuoc Chi commune is considered a pure agricultural commune, so people here mainly grow rice and since childhood she has been attached to it. with fields, garden vegetables, frogs, frogs…; in it, there is a Ca cuong However, due to the changing habitat, the wild Ca cuong is gradually disappearing in the wild. In 2015, through researching on the information pages, she learned that Tay Ninh has successfully propagated Ca cuong in captivity, so she came to buy seed for trial at home. Through many times of raising and propagating Ca cuong failed because she did not know well about Ca cuong species, but with determination, not discouraged, she finally understood the technical process of raising Ca cuong. At the end of 2016, she has invested in 10 ponds with 2,000 breeders. In 2017, she started selling the first batch of Ca cuong and was popular with consumers. The benefits brought back far exceeded the plan with the average price of 30,000 – 130,000 VND / commercial Ca cuong and 100,000-200,000 VND / Ca cuong seed. According to Lan, Ca cuong is a fast-reproducing species with large numbers and lays all year round. Each birth is only 1 – 1.5 months apart / litter. Each nest of Ca cuong has about 100 eggs, after 5-7 days the eggs hatch into larvae, the hatching rate is nearly 100%. From hatching to commercial sale about 45 days, while raising for spawning about 75 days. Currently, Ms. Lan’s Ca cuong farm has an area of ​​3,000 m2. Raising Ca cuong is not difficult, but multiplying Ca cuong herds is not easy because Ca cuong is very sensitive to the environment, especially pesticides, in order to raise Ca cuong, it is necessary to choose a cool place, the water source is not polluted. . Therefore, farmers need to continuously monitor the growth and reproduction of Ca cuong to adjust appropriate care to achieve the best results. However, according to Lan, the food for Ca cuong is fresh food such as fish, baby frogs, and baby frogs, so when the food is not consumed, it is easy to pollute the water source. To ensure that the water source for raising Ca cuong is clean enough, farmers must change the water regularly. In addition, the process of growth from hatching to maturity, they undergo 5 molting, each time the farmer has to follow up to remove the embryo, so it takes a lot of time. The process of raising Ca cuong according to the Aquaponist model of Ms. Nguyen Thi Lan brings high economic efficiency. In early 2020, by learning about the aquaponist model (a combination of aquaculture and hydroponics grown hydroponics), she realized that this model was suitable for her Ca cuong farm. Investing in building 30 more Ca cuong ponds with a scale of nearly 10,000 fish and stocking dozens of pounds of fish, along with 1,000 m2 of organic vegetable gardens to produce under a closed process. Ms. Lan shared, when applying the aquaponist model, Ca cuong, the food of Ca cuong (which is a fish) and vegetables will be grown in the same circulatory system. Ca cuong eats food and produces waste products in the water. Water containing waste is fed into mechanical and microbiological filtration system. Thanks to the participation of beneficial bacteria, the wastewater from the aquarium will be converted to organic nutrients into vegetable growing tanks, vegetables absorb nutrients in the water, then purify the water and provide backwards. back to the Ca cuong and the spiny fish tanks. As a result of the application of aquaponist technology, Lan’s Ca cuong herd grows healthier, the wastage rate is low, thereby saving 30% of the cost of food for Ca cuong, 50% reduction in the amount of clean water supplied. daily and 70% reduction in labor force. Ms. Lan also said that each month, her Ca cuong farm supplies to the market more than 10,000 commercial Ca cuong, after deducting the cost, bringing in profits from 40 to 50 million VND per month. In addition, thanks to the reduction of input fees, the source of Ca cuong seed sold by Ms. Lan is also 40% lower than the market price. The process of raising Ca cuong, growing aquatic vegetables according to the Aquaponist model of Ms. Nguyen Thi Lan brings high economic efficiency. According to Ms. Lan, at present, consumers are mainly aware of products processed from Ca cuong meat such as fried, steamed … because Ca cuong meat and eggs contain many proteins, lipids and vitamins. However, the most valuable of the Ca cuong is the bag of essential oils in the belly of the male Ca cuong. Foreseeing this, in addition to selling Ca cuong seeds, meat, realize that Ca cuong fish sauce is one of the products that still preserves the essential oils of Ca cuong, the delicious and fatty taste is accepted by the market. Lan continues to invest in production lines and fish sauce processing to diversify products from Ca cuong, increase value and have more stable output while more and more businesses and farmers invest. to cultivate this insect. In order to build a brand for the product, capture the One-Commune Program (OCOP), right from the moment the program was launched, she applied for the Ca cuong fish sauce product called “Phong Lan”. . Since registering for the certification of OCOP products, a good reputation, many companies, businesses, and supermarkets have come to find out about the product and more and more orders are placed, Ms. Lan chalk. Khoi said.

U Minh Ha National Park. Documentary photo: Huynh The Anh / VNA This is an important event to promote the image, introduce the potentials and strengths of U Minh district to tourists inside and outside the province. In addition, the event will be a bridge for businesses to meet, connect, expand links, cooperate in commercial development, tourism, attract investment to develop product brands, improve competitiveness. with localities in Ca Mau province. Referring to U Minh, visitors from near and far will immediately think of many stories about a legendary land, cajuput forests with immense white flowers, and countless products that nature has favored. In order to honor the beauty of nature, the Organizing Committee of the event “The Flavors of U Minh Forest” said, a series of attractive and typical activities of U Minh were held such as: Visiting Cai Tau Strawberry Garden, Harvesting fish, eat bees, make fish sauce. Besides, there will be a display of famous culinary products of U Minh such as: honey of U Minh forest, dried copper fish, dried sea fish, clean rice, knitting products, OCOP products … In addition, visitors will have the opportunity to understand more about the “fish sauce”, which is the specialty of the people of U Minh Ha region through the competitions that will take place here. Parallel to that is a series of entertainment activities with the theme “U Minh river folk games” such as: slide, ride over a boardwalk, canoe racing, experience following the foot of the beesman. go to the forest to get honey … Besides, activities at U Minh Ha National Park with a 15 km cycling sport experience, 5 km sports walk through the forest and a field fish harvesting demonstration, Using a nest to catch fish under the canals, ditches … will give visitors the most complete experience of nature and cultural activities of the people of U Minh Ha area. Song Trem Ecotourism Area, Khanh Thuan Commune, U Minh District has a total area of ​​110 hectares. There are two collection gardens with many species of animals serving visitors such as: crocodile, ostrich, red-faced monkey, bear weasel, lotus bird …, wild monkey and many other animals and plants. Every year, this tourist area attracts more than 10,000 tourists to visit. In addition, many U Minh’s typical ecotourism sites are also in season for full fruit bloom, ready to welcome visitors here to visit and experience. In which, the Cai Tau strawberry garden is located in the hamlets: 2, 3, 4, 5, 10 and 15 (Nguyen Phich commune). In addition, the district also has a number of famous orchards such as orchards, in Hamlet 10, Nguyen Phich commune, with an area of ​​over 7 hectares; Ong Muoi Su longan garden, Hamlet 2, Nguyen Phich commune, with an area of ​​over 2 hectares; Along a number of strawberry gardens, Hamlet 2, Hamlet 3; Durian and rambutan garden in Hamlet 10, Nguyen Phich commune. Some orchards of oranges and tangerines in Khanh Thuan commune, including VietGAP orange orchard of Mr. Ba Tinh in Hamlet 18, with a scale of 7 ha. Nguyen Phich commune is one of three areas selected as an important destination for the event “Huong forest U Minh”. Vice Chairman of the Commune People’s Committee Nguyen Phich Tran Quoc Su said that the Department of Culture – Sports and Tourism is building the Project of Culture – Tourism Village in Nguyen Phich Commune. Through this important tourist event, many tourist destinations here not only affirm their brands, but also have the opportunity to introduce themselves and promote the image of rustic and proud homeland Nguyen Phich to near visitors. far. “In order for the tourism industry to develop sustainably, the commune will build programs to connect tours, routes to visit orchards, including Cai Tau strawberry garden. At the same time, visitors will be able to visit and experience the models under the forest canopy of the May 19 Cooperative such as: bee trusses, lattice, jets, webbing …, then round to Rach Chieu – area Traditional weaving area for tourists to visit, shop and learn about the craft village ”, said Mr. Tran Quoc Su. The event “Huong forest U Minh” is part of a series of events “Ca Mau – Destination to 2021”, to promote and introduce the potentials and strengths of the district through cultural activities, sports, tourism, culinary and commercial … The events held will be an important turning point to awaken the tourism potentials, creating a lever for the development of the tourism economy of U Minh district in the coming time. Mr. Le Huu Loi, Head of the Department of Culture and Information of U Minh district hopes that this will be an opportunity for visitors to have the most complete experience of the culture of U Minh Ha people and land. Therefore, the locality has focused on improving the quality of tourism services and products, and at the same time ensuring safety for tourists … “U Minh district determined, in the period from now to 2025, The tourism sector is one of the three breakthrough contents of the district: “Developing tourism based on the potentials and natural conditions of the district associated with building branding rural products (OCOP)”, Mr. Le Huu Beneficial for more information. Recently, working with the People’s Committee of U Minh district on the preparation of the event “Huong forest U Minh”, Chairman of the Provincial People’s Committee of Ca Mau Le Quan emphasized: The scale of festivals, events, whether small or large, are oriented. to attract people to participate ‘therefore, to meet the needs, the satisfaction of the people is the first priority. On this occasion, U Minh district must pay attention to the message that spreads through the event, which is the green message and cultural value, because it is not accidental that the event name is “Huong forest U Minh”. U Minh forest is a valuable common property of the country. The People’s Committee of Ca Mau province determined that the event “Huong forest U Minh” is not only a local activity, but also the whole Ca Mau tourism industry. Relevant departments, mass organizations and localities need to have specific plans to ensure the safety of tourists, in addition to effectively implementing attractive tourist links for the upcoming holiday. to meet the maximum demand for sightseeing and experience of tourists inside and outside the province. Facing the complicated development of the COVID-19 epidemic, the People’s Committee of Ca Mau Province issued a required express notice in addition to strengthening the inspection and supervision of the implementation of COVID-19 epidemic prevention measures across the country. In the province, relevant units need to promptly detect and strictly handle violations of regulations on disease prevention and control, especially in cases where people do not wear masks in public places. , places where people gather, and places for entertainment and tours. In addition, Ca Mau province will stop organizing the opening night of the event “Huong forest U Minh”. Other activities, although still happening normally, should be noted to reduce the scale, invite guests, implement well Message 5K, strictly comply with regulations on measures to prevent and control COVID-19 according to industry guidance. medical…

After the salt soaking, the jellyfish are rinsed so that it no longer has a salty taste. Jellyfish are mollusks that usually appear in the sea from January to March of lunar year each year with a very cheap price, about 1 million VND / ton. Xuan Lien sea area is far from fresh water, so the jellyfish is big and old – a prerequisite for the processing of high quality products. Although over 20 years working as a profession with the secret of processing delicious instant jellyfish, the products of Mr. Nguyen Van Hoat’s family (Lam Hai Hoa village, Xuan Lien commune) have not yet been branded for “Reaching out to the great sea” Therefore, after many concerns, Mr. Hoat decided to invest more than 1 billion VND to install a factory, build 40 jellyfish salt tanks with cement, paved with ceramic tiles (size 3m long, 2m wide, 0.8m high) ; buy cutting machine, rotating machine, finished jellyfish packaging machine … Weighing and packaging jellyfish instant products. After completing the installation of equipment, in early 2021, the Huong Que production facility of Mr. Nguyen Van Hoat’s family shook hands to raise the brand. In order for the product to be of good quality, according to Mr. Hoat, the raw materials must be very fresh, not sticky with sand, because the process cannot remove sand from the product. Jellyfish after being cleaned and removed all organs are put into the cutter, cut into small pieces. Next, use the oil cleaner for 9 hours. After removing all kinds of impurities, jellyfish are put in a salt tank at the rate of 1 ton of jellyfish, 1 quintal of salt and 1 kg of alum for 10 days. Instant jellyfish is packaged in a plastic bag or plastic box, weighing 0.5kg. According to Mr. Hoat, white salt works to ripen jellyfish and preserve it for a long time, and alum makes jellyfish shiny and eye-catching. After 10 days of salt, jellyfish are removed from the tank and soaked in cold water for about 5 hours to retain the salty taste and season with spices such as garlic, chili, ginger … and finished packaging. Instant jellyfish products of Huong Que establishment are clean, have natural jellyfish taste, are crunchy, not crumpled, and ensure food hygiene and safety. It is known that during the processing of these products, the manufacturer does not give up additives to ensure natural taste. Therefore, the use time is not too long, but only within 45 days. Jellyfish after packaging are put into storage in the freezer. Instant jellyfish can be eaten with vermicelli, pho, crab cake or as a salad. Products are sold in Ha Tinh and some Northern provinces. Currently, the owner is aiming to export to China and South Korea. Every year, Huong Que factory purchases 500-700 tons of fresh jellyfish, produces 50-70 tons of instant jellyfish with the selling price ranging from 1 – 1.4 billion VND. After subtracting production costs, this establishment earned 200-300 million VND. Products are recognized by the Provincial People’s Committee to meet OCOP criteria of 3 stars by 2020. Actively produce, operate, improve product quality and build OCOP products, after 3 months (December 17, 2020), instant jellyfish products are recognized by the People’s Committee of Ha Tinh province to meet OCOP 3 standard. star. According to Mr. Le Thanh Binh – Head of Agriculture and Rural Development Department of Nghi Xuan district, due to its unique taste, instant jellyfish products from Huong Que establishment are very popular. In particular, this facility also creates jobs for 18 local children with an average income of 8 million VND / person / month.

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./.

Chairman of Provincial People’s Committee Nguyen Thanh Binh (second, from right) visits OCOP booth A lot of visitors came to OCOP Festival Total sales at the festival reached about 20 billion. Along with the OCOP products of An Giang (Thao An black musk tea, Kim Loan snakehead, Vuon Ba Ba sticky mango, Tran Gia palm sugar, Tien Anh almond cake …), many OCOP products and specialties provinces with high sales volume, such as: Co Hoan rolls (Dong Thap); sausage Kim Hue (Long An); Dak Lak coffee; cocoa powder, coconut candy, coconut fiber, coconut nectar of Tra Vinh; Soc Trang pia cake; Bac Lieu dried shrimp; The whole family, Lang So vermicelli (Quoc Oai), Ba Vi milk cake, incense of Xa Kieu incense craft village, Bac tea, Tam That herbs of Hanoi; Tay Ninh rice paper; Ca Mau fish ball; products processed from lettuce, fish lettuce and celery in Lam Dong … OCOP Products Festival and typical goods of provinces and cities in 2021 attracted nearly 150 booths of businesses, cooperatives, production establishments, craft villages of 24 provinces and cities in the country. This is the first event to be held in An Giang.

Ms. Tran Thi Phuong Lan, Acting Director of Hanoi Department of Industry and Trade speaking at the conference. Photo: Phuong Anh / VNA Speaking at the Conference, Ms. Tran Thi Phuong Lan, Acting Director of Hanoi Department of Industry and Trade, said that during the Hanoi centralized promotion program, participating businesses are allowed to carry out the program. promotion, customer gratitude with promotion up to 100%. The program is expected to be a lever to stimulate consumption after the impact of the COVID-19 epidemic, creating conditions for a large number of people in the capital to access and purchase tens of thousands of products with deep discounts and quality. guaranteed across the city. Thereby, contributing to the domestic market development goal is associated with the campaign “Vietnamese people give priority to using Vietnamese goods”, promoting production and business, stabilizing prices, stabilizing the market, curb inflation, ensure social security in the capital area. According to Mr. Nguyen Bach Tung, representative of the Organizing Committee of the Program, this second year, Hanoi has implemented the centralized promotion program of Hanoi city. In 2020, the program has brought encouraging results with the revenue of businesses participating in the event increasing from 100% – 200%, the number of other visitors to visit and shopping increased from 200% – 315% compared to normal days. With the results achieved by the program, it contributes to economic development, boost consumption, and perform the dual task of preventing the COVID-19 epidemic and ensuring economic development. Representative of BigC Long Bien Trade Center said that the unit participated in the program and achieved unexpected results. Especially the program “HaNoi Midnight sale without sleep” has attracted a large number of customers to shop, the unit is also very passive, so it has not prepared enough goods to serve the shopping needs of people. This year, the unit continues to register to participate in the program and wants the Organizing Committee to promote the program earlier so that people know and the unit also prepares goods to better serve consumers. This year, the opening ceremony of the program will be held at 8:00 p.m. on April 29 at King Ly Thai To Monument Square, Hoan Kiem District and officially launch demand stimulus, discount and promotion activities focusing on the months. 5, 7 and November. The program has the participation of 30 promotional centers gathering together with 2,000 promotional points throughout Hanoi city. Besides, there will be a series of attractive stimulus events. Accordingly, expected from April 29, 2021 – May 1, 2021, the “Nha Xinh for you” stimulus event at the sidewalk of Dinh Tien Hoang street, Hoan Kiem district with the scale of 25-30 display booths. , promote and stimulate demand in the fields of construction, furniture, home decoration, real estate. Hanoi summer shopping tourism stimulus festival 2021 at 30-50 major tourist and shopping destinations in the area. The launching ceremony of the program is expected to be held on May 21, 2021 and there will be a tourist stimulating booth, summer shopping taking place in 03 days 21-23 at Times City Square / Royal City with the participation of tourism businesses, transportation, airlines, supermarkets, commercial centers … for consumers to experience shopping and promotion. In order to stimulate the promotion and consumption of products of the Program One commune per commune (OCOP) and also the highlight of 2021, Hanoi organized the 2021 Hanoi traditional product stimulus month, the theme “Hanoi. past and present “at about 50-100 business points of participating businesses in the area. The launching ceremony of the program is expected to be held on July 10 and there will be a booth to stimulate tourism, summer shopping taking place in 3 days from 10 to 12/7 at Bat Trang craft village with the participation of businessmen. organizations, individuals trading traditional products, craft villages, OCOP … In November 2021, the Department of Industry and Trade of Hanoi coordinated with the Center for Investment Promotion, Trade and Tourism, to implement the program of the Hanoi Promotion Month in 2021 and the special stimulus and promotion programs on the last occasion. The year includes the opening ceremony of the Promotional Month Hanoi year 2021 on October 29, 2021; the opening ceremony of the “Cash Free Day” event; event “Tourism Promotion Day” in 3 days October 29 – October 31, 2021 …

People who catch pangasius gazes must probe very gently on the sandy beaches at low tide, to avoid making strong noises that make them sink deeper into the sand, which will be very difficult to catch. The peanut worm’s nest is usually tiny holes lying close together like flowers in the sand. When digging a devotee, one has to hurry, push the apricot in the diagonal direction of the peanut worm nest and push the sand up. On average, people can harvest 2-3 kg of fresh peanut per day and can be purchased right at the yard with prices ranging from 200,000-220,000 / kg. After being dried, the peanut worm will cost 5-6 million VND / kg depending on the size. The pangasius harvesting season is usually appropriate from March to June and must depend on the water. There are 2 times a month when the water is at its highest level. On average, people dig about 20 days, a year about 7 to 8 months. The technique of processing the finished peanut worm is very complex, from washing the sand to the drying stage is a very sophisticated process. Dried saffron is also a famous specialty with a very high cost of salami. In addition, sa peanut can be used fresh, often processed into dishes such as cooking soup, cooking porridge, stir-frying or to cook soup, noodle soup, … The peanut worm is about 5 – 10 cm long. Sá Devote is called prey by the people of Van Don district (Quang Ninh) and has a very high economic value. The simple tool for catching peanut worms includes a shell and a basket. Peanut worms are dug diagonally compared to the nest. Fresh peanut worm is directly purchased right at the yard for processing, fresh peanut worm costs about 200,000 – 220,000 / kg. The way to process the finished product is very complicated, if not carefully, it will be mixed with a lot of sand. The price of a finished product per kilogram of dried peanut worms is equivalent to 1 gold thread. The broth made from saffron is clear and has a rich sweet taste. Sa sung fish sauce is a quality OCOP product of Quang Ninh province. The product is very good for health.

The Khanh Hoa regional specialty fair in 2021 opens on the afternoon of April 22. Specialties Fair in Khanh Hoa region in 2021 took place from April 22-25 at Children’s Park – Yen Phi Park (Xuong Huan Ward, Nha Trang City, Khanh Hoa Province). The fair had more than 80 stalls of production establishments and enterprises inside and outside Khanh Hoa province. Fair is a place to help exhibitors, promote and introduce specialty products, protect geographical indications, ensure food quality, hygiene and safety: processed seafood, agricultural products. processed products, beverages, spice products, fruits, confectionery, tea, coffee, handicrafts, gifts … Most of the products participating in the fair are OCOP products (program per commune. typical product), typical rural industrial products, local specialties … Residents and visitors shop at a stall at the fair. The units and products participating in the fair must have the OCOP product certificate / the typical rural industrial product certificate / the food safety eligibility certificate; Products must be announced, certified in accordance with food safety regulations … according to regulations and allowed to circulate in the market. Through the fair, businesses, organizations and individuals producing and trading have the opportunity to learn about the needs and introduce to consumers typical agricultural products of the locality and other provinces and cities in the market. to contribute to raising awareness of “Vietnamese people use Vietnamese goods”. It is known that this is the fair held annually by the Center for Industry Promotion and Trade Promotion of Khanh Hoa province to support the introduction and consumption of local specialty products to consumers and tourists. At the same time, creating destination and shopping for tourists when coming to Nha Trang – Khanh Hoa. This fair has main activities such as opening program, product introduction program, sales promotion, activities to connect supply and demand between production and business establishments with organizations and individuals. people have a need …

Yellow flower tea is a valuable medicinal herb that has been highly appreciated by many domestic and foreign experts for its quality and use. Accordingly, the compounds of yellow flower tea have the ability to inhibit the growth of tumors, help reduce cholesterol levels in the blood … In addition, camellia leaves also have anti-inflammatory and anti-allergic effects. and maintain a normal state of the thyroid gland. Yellow flower tea is sold at OCOP (One-per-commune program) nationwide and reputable e-commerce floors.

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.

The appropriate time for nursing Ha is late February and early March of the lunar calendar.

Hanging string farming is most developed in Hoang Tan commune. Currently the whole commune has thousands of rafts of oysters, large and small. Over the past 10 years, many households in Hoang Tan island commune have developed their economy, enriched by raising oysters.

Previously, the farming of Ha was fragmented, mainly the way of raising on tiger parrot branches, both ineffective and affecting the ecological environment of the mangrove area. Since 2011, a number of households have tried farming by driving piles to the tidal flats, then tie the piles together into trusses and hang up skewer.

Mr. Truong Van Ket, Chairman of Hoang Tan Commune Farmers Association, said: From a few experimental farming households, up to now, the commune has nearly 1,000 households raising hanging ropes, with a scale of over 4,000 hectares of water surface. In this form of farming, they have a fast growth rate, a high survival rate of 80-95%, and a harvest of about 5,000 tons / year.

Working as oyster farming, hanging rope is not too hard, but it requires experience. The farming process is very simple, just take advantage of the exploited shells, bring them to dry in the sun, then punch a hole in the shell to skew to the rope and release. Depending on whether seed is obtained from the wild or from imported seed sources, farmers will create potting ropes with suitable density.

Mr. Nguyen Van Bong’s family in village 5, Hoang Tan commune has been attached to the farming of stringed stringers for more than ten years. Like many other families here, at the end of February, the beginning of the third lunar month is when his family and other households start to breed Ha. In the morning, when the water is dry, people take advantage of tying the skewers of mint to the truss, waiting for the tide to rise. These skewers will become the substrates for the seed in nature to cling to.

After about 2-3 months of nursing, the seedlings have grown to the size of their fingers, people begin to separate each cord to hang to create conditions for the hippopotamus to develop. Each cord has about 5-6 children, hanging about 10-15cm apart. When high tide floods the hanging piles, the tidal currents of the Ha stick cling to the crust and grow and develop on their own. Ha will eat the plankton, algae in the water to grow. So oyster farming does not cost much to buy food and take care like other types of seafood.

However, Mr. Bong also shared that this job is much affected by weather conditions and water salinity, so the risk is quite high. Sometimes, the whole crop will disappear if the water source is polluted, and the disease will die. On the other hand, if the stocking is too dense, it can make the galaxies look fatter for a long time, the harvest time is extended for several months, leading to the higher rate of death.

Model of raising ocean on raft.

The time to switch from summer to autumn when the weather is cold is the time when the hanging rope grows fastest. Farmers have to calculate the tidal water to move the rafts to the farming area with lots of algae to feed them. Usually around November of the lunar calendar begins to harvest.

Compared with wild extraction, the hanging rope model is 10 times more effective, while the initial investment cost is not much, and easy to harvest. Ha in Hoang Tan is of better quality. Because of the mixture of soil, water and soil, the Ha is fat, thicker than the cultured in other localities.

Oyster farming not only brings about great economic value but also benefits in environmental protection. Oysters and mussels purify water through their breathing, and they also eat microorganisms and plankton that make seawater cleaner.

Since the occupation of hanging string, the life of the island commune people gradually changed their flesh. Hoang Tan has become a supplier of oysters, mussels and other aquatic species to a large number of the province, and is famous for its fresh and greasy oyster products. This is also one of the key products of Quang Yen province in implementing the OCOP program, one product per commune and ward.

And when mentioning Hoang Tan, people will immediately remember the profession of hanging rope – a profession that attaches to the lives of coastal people, lives on the sea, contributes to the protection of the marine environment and receives precious gifts. prices from the sea.

Exploiting the potentials and advantages available in the locality, the youth-owned cooperatives have really brought efficiency, created jobs and stable income, contributing to building a new countryside.

Graduating from the Intermediate School of Agriculture, Ms. Lo Thi Dung, of Thai ethnicity, from Tham Phe village, Muong Kim commune, Than Uyen district, Lai Chau province participated in the local delegation activities. Realizing that the water surface of the hydropower reservoir in the area is a great advantage, Ms. Dung has mobilized the young people in the village to contribute capital and borrow additional funds from the Central Youth Union to develop the model of cage culture.

Hua Na guava brand is an Ocop product and has a reputation inside and outside Lai Chau province, owned by union members and young people.

As the head of Tham Phé Cooperative, Ms. Lo Thi Dung shared that the biggest difficulty was initially capital to invest in production, then many young people in the village did not trust to take advantage of the lake’s water surface adopt fish. After 1 year of farming, the first fish cage was effective, so it was easier to mobilize young people. Up to now, the cooperative has mobilized more than 20 members to participate, with 12 cages of mausoleum, carp, etc.

“Our cooperative is supported with a capital source of 120 from the Central Youth Union and has repaired and remodeled houses and cages to serve the cooperative’s aquaculture activities. The cooperative looks forward to those years. Here, the Party and State are interested in and create conditions for the cooperative to access more preferential loans, so that the cooperative can expand further. , together with more developed cooperatives “- Ms. Lo Thi Dung said.

Youth union members and youth of Than Uyen district take the lead in the model of raising fish in cage on the hydroelectric lake bed.

Hua Na commune, Than Uyen district, Lai Chau province, the locality has advantages in land and soil suitable for many types of crops and livestock. From the initial model of guava, up to now, the young people in the commune have established more than 20 models of economic development such as fish farming, guava, strawberries, medicinal plants, and breeding cattle. Hua Na Cooperative is also a typical model of the collective economy of Lai Chau province, with the typical OCOP product “Hua Na guava”.

Mr. Do Van Tuan, Secretary of Hoi Na Youth Union, Than Uyen District, said: “The cooperative is managing 6 hectares of guava, about 5,000 square meters of strawberries and 5,000 square meters of medicinal plants. The past has created jobs for 20 to 25 local workers, especially for young people In the coming time, the commune union will also have many orientations for young people, such as progressing to travel abroad. ecological calendar, combining fruit tree areas in order to create output, create product branding “.

Fully exploiting the potentials and advantages of each locality, the commune authorities in Than Uyen district, Lai Chau province have oriented young people to start their business development, associated with building a new countryside. When young people start their business, they are all supported by the government in terms of land conditions and loans. From the area of ​​barren hills, bare land and immense hydroelectric lake-bed waters, the creativity of youth has created hundreds of effective economic models.

Mr. Do Manh Huan, Deputy Secretary of Than Uyen District Youth Union, said young people who set up a career have little experience, but their enthusiasm is redundant. They learn hard and are ready to stand up when they fail to achieve success. Up to now, Than Uyen Youth Union has established 7 cooperatives, providing jobs and stable income from 5 to 10 million VND per month for hundreds of workers who are ethnic minorities in the locality.

The youth-owned cooperatives in Than Uyen district have created jobs and stable incomes for hundreds of local workers.

Also according to Mr. Huan: “In the training activities related to start-ups and start-ups from the central government to the province, we all choose union members and young people to participate in training courses to improve their capacity in entrepreneurship. Every year, the district Youth Union organizes dialogues related to start-ups and business establishment and mobilizes the members and youths of the communes to participate.

Development models mainly focused on agriculture such as guava, fish cage, passion fruit. In the coming time, the District Youth Union will continue to accompany young people in starting a business, setting up a career, towards registering Ocop products “.

Economic development models in the form of linking cooperative members who are young people in Than Uyen have brought about practical results, with OCOP products branded “Youth Cooperatives”. The manufactured products are of high quality and safe for users and appear more and more in the market inside and outside the province. However, in order for economic models owned by young people to reach out, it is also necessary to have more incentives in terms of capital and chain of links in production and consumption of products./.