Since Da Nang government granted certificates to 18 locally-made products meeting the standards of the One Commune-One Product (OCOP) programme several months ago, many cooperatives across the city have actively geared up enhancing product quality for their future recognition.

Da Nang people are seen exploring OCOP products on display at the Hoa Phong No 1 Agricultural Production Service Cooperative, Cam Toai Trung Village, Hoa Phong Commune, Hoa Vang District.

Among the aforementioned certificated product, seven products meet 4-star standards under the so-called OCOP model. They are fried mackerel made by Son Tra District-based Bac Dau Company; pure freeze-dried spirulina by the Mat Troi Viet (Viet Sun) Tech Cooperative in Son Tra District’s An Hai Dong Ward; Binh Minh fish sauce by the Binh Minh cooperative in Lien Chieu District’s Hoa Hiep Nam Ward; Huong Lang Co fish sauce by Hong Huong company in Lien Chieu District’s Hoa Hiep Nam Ward; ‘banh kho me’ (dried sesame seed cakes) made by ‘Ba Lieu Me’ manufacturing establishment in Cam Le District’s Hoa Tho Dong Ward; Aqua-Ionizer Pro Alkaline Water by the Toan Gia Phu Co., Ltd. in Hoa Vang District’s Hoa Nhon Commune; and ‘tre’ (a kind of fermented pork) by Ong Chanh facility in Hai Chau District’s Thach Thang Ward.

The remaining 11 products meet 3-star standards namely ‘banh trang’ (rice papers) by the Dai Cuong Trade and Production Co., Ltd. in Hoa Vang District’s Hoa Phu Commune; dried vermicelli by the Phuoc Hoa producing and processing establishment in Hoa Vang District’s Hoa Phu Commune; edible leafy vegetation products by Tuy Loan organic vegetable production and consumption cooperative in Hoa Vang District’s Hoa Phong Commune and the Tam An Farm Co., Ltd. in Hoa Vang District’s Hoa Khuong Commune; the Korean Longevity Mushroom Extract by Nhon Phuoc mushroom cooperative in Hoa Vang District’s Hoa Nhon Commune; spicy grilled beef by the Khang Minh Phuong Company in Cam Le District’s Khue Trung Ward; ‘cha bo’ (grilled beef roll) by the Hung Hong production establishment in Hai Chau District’s Hai Chau 1 Ward and by the Thao Sinh establishment in Thanh Khe District’s Hoa Khe Ward; fried mackerel by the Cay Sang and Bich Chi manufacturing establishments in both Thanh Khe District; and chili simmer sauce by the Y Phung manufacturing establishment in Thanh Khe District’s Thanh Khe Tay Ward.

Traditional craft villages have played a vital role in making high-quality products which feature the unique characteristics of wards, districts, and Da Nang as a whole.

For instance, Binh Minh fish sauce is made from 100% fresh anchovies caught in waters off Da Nang and its neighbouring localities. In particular, the fish sauce production strictly follows the traditional recipe inherited from ancestors in the time-honoured Nam O village. Recent times have seen a higher consumption of this 4-star OCOP product.

Mr Nguyen Viet Dung, the owner of the Binh Minh fish sauce making cooperation said he plans to develop the making of Nam O fish sauce in years to come in the face for the ongoing revival of this craft.

“We will continue to focus on enhancing product quality and expanding the production scale to develop the brand of the Binh Minh fish sauce production which follows the traditional recipe we inherited from our ancestors in Nam O village”, Dung said.

In a similar vein, pure freeze-dried spirulina products by the Mat Troi Viet (Viet Sun) Tech Cooperative in Son Tra District’s An Hai Dong Ward have sought more consumption channels. The cooperative plans to upgrade its products, especially to seek the municipal certification of meeting the 5-star standards. 

Spirulina is a type of blue-green algae that people can take as a dietary supplement. People consider spirulina a superfood due to its excellent nutritional content and health benefits. This species of algae has a high protein and vitamin content, which makes it an excellent dietary supplement for people on vegetarian or vegan diets. Research suggests that spirulina has antioxidant and inflammation-fighting properties, as well as the ability to help regulate the immune system.

According to the Da Nang Cooperative Union, in 2021, in addition to supporting cooperatives to develop their OCOP products, focus will be on assisting at least 30 cooperatives in introducing their products at fairs and events inside and outside the city. 

Da Nang government has developed specific plans to implement the OCOP programme in order to develop OCOP products into the key, prestigious, good-quality and highly competitive ones in the home market.

Under the plans, active support from Da Nang authorities will be provided for economic actors, with priority given to cooperatives, and small and medium-sized enterprises in a bid to boost their active engagement in the programme.

As for this year’s targets, Da Nang strives to develop two or three places selling OCOP products, create a linkage connecting ‘made-in-Da Nang’ OCOP products with ones developed in other Vietnamese localities, and organise at least two OCOP fairs.

At the same time, the plan also set a target of ensuring 10-12 OCOP products meeting 3 stars or higher standards, of which at least five products are developed in suburban Hoa Vang District whilst the remaining districts have at least 2 products each.

As per request by the municipal administration, the Department of Agriculture and Rural Development will task themselves with evaluating and classifying OCOP products in accordance with the regulations and grant OCOP certifications for eligible products.

The Department of Industry and Trade will set up OCOP product selling centres and stores, and launch OCOP product promotion campaigns.

Meanwhile, the Department of Science and Technology will map out plans for intellectual property development programmes in Da Nang until 2030, including products associated with the OCOP programme, and guiding businesses how to register for intellectual property rights and access trademark development consultancy, labeling, the use of bar codes and traceability.

More recently, a combined total of up to 100 typical agricultural and OCOP products were put on public display at the Hoa Phong No 1 Agricultural Production Service Cooperative, Cam Toai Trung Village, Hoa Phong Commune, Hoa Vang District.

The OCOP model made its debut in 2008 in Viet Nam, following the model of Japan-initiated ‘One Village, One Product’ and Thailand-developed ‘One Town, One Product’.

It is an economic development programme for rural areas focusing on increasing internal power and values, which is also meant to help with the national target programme on upgrading rural areas.

Reporting by NAM TRAN – Translating by A.T