9X generation elevates soursop tea to a new level.

Mr. Ho Thanh Nam next to his soursop tea product. Photo: Phuong Lan

I met Nam while he was busy preparing the application for the re-evaluation and reclassification of his soursop tea product to achieve OCOP 3-star standard. According to Nam, the biggest motivation for him to make soursop tea is his concern about the fluctuating prices of soursop fruit. “Selling soursop fresh is very difficult to control. Processing soursop into tea not only solves the problem of finding markets for agricultural products but also creates significantly higher added value for the soursop fruit. That's what motivates me to strive to elevate the brand every day,” Nam said.

Starting with 1.5 hectares of his family's orchard, Mr. Nam invested in machinery and researched drying processes to transform fresh soursop slices into delicious tea. In the early days of his business, he faced difficulties due to a lack of clear direction, but with perseverance, he learned from experience and charted his own entrepreneurial path.

What sets Mr. Nam's approach apart is his collective economic mindset. Not stopping at a family scale, he has now established a custard apple cooperative with six members. This is a crucial step in ensuring a stable supply of raw materials and fostering cohesion within the production community.

Each month, Mr. Nam purchases between 800kg and 1.2 tons of fresh custard apples from affiliated households in Dinh My commune and neighboring areas such as Thoai Son and Oc Eo. He commits to buying them at a price of 15,000 - 22,000 VND/kg, higher than the market price, helping farmers feel secure in their cultivation.

To produce high-quality tea, Mr. Nam prioritizes raw material management. He provides technical support and guidance to local households in implementing strict management measures regarding pesticide residue levels. The facility's production philosophy prioritizes the use of organic fertilizers and minimizes the use of chemical fertilizers to ensure the plants are healthy and the fruit is safe in terms of residue levels. "I set a rule for the farmers that they absolutely must not spray pesticides two months before harvest and must apply fruit bagging from the beginning to minimize environmental impact," Mr. Nam shared.

Leading us on a tour of the production area, Mr. Nam introduced the newly invested drying system. Despite the support of shredding and drying machines to be more proactive in production, Thanh Nam soursop tea still retains the delicate characteristics of a handcrafted product. The product is naturally sun-dried and processed without preservatives, preserving the distinctive flavor of soursop. Each month, the facility supplies 40-50 kg of finished tea to the market, generating revenue of 15-25 million VND, with revenue doubling during peak holiday seasons.

Having achieved OCOP 3-star certification since 2020, Thanh Nam soursop tea has had a six-year journey to establish its position. This renewal application is a commitment to product quality for consumers. In the context of developing digital technology , Mr. Nam is astute in utilizing social media channels like Facebook and Zalo for promotion. “Relationships with existing customers are very important. Customers who find the product delicious and safe recommend it to others; that’s a sustainable marketing channel, showing their trust in the product’s quality,” Mr. Nam said.

Pouring a cup of fragrant soursop tea for his guest, Mr. Nam enthusiastically recounted his entrepreneurial journey starting with the fruit from his hometown. From researching new products and investing in modern machinery to expanding his sourcing network, what were once just dreams are now gradually becoming a reality. The initial success of this young man in his 20s confirms the right direction he is taking and further motivates him to continue pursuing the path of elevating local agricultural products.

PHUONG LAN

Source: https://baoangiang.com.vn/9x-nang-tam-tra-mang-cau-a485471.html