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In the coastal hamlets of Cai Doi Vam commune, the atmosphere is bustling with activity. Long rows of sweet potato fish ponds gleam golden in the sunlight; in the yards, the cheerful laughter of the workers resounds, everyone excited about the extra income they'll earn to celebrate Tet.
This year's Tet (Lunar New Year) dried fish production season is more vibrant and bustling as Cai Doi Vam dried sweet potato fish "goes on the e-commerce market ," appearing on social media platforms and expanding its consumer market.
Taking advantage of the abundant supply of scad fish from the sea, the people of Cai Doi Vam have developed the craft of making dried fish for generations. Around the 10th lunar month each year, the village enters its peak production season, bustling with activity throughout the months leading up to Tet (Lunar New Year).
The season for catching sweet potato fish not only brings the flavor of Tet (Vietnamese Lunar New Year) but also creates jobs and increases income for many local women workers.
Ms. Nguyen Hong Phan's production facility (Hamlet 4) purchases and processes over 3 tons of dried scad fish each month for the market, thereby creating seasonal jobs for local laborers, mainly women. Ms. Chau Thi Le, from Hamlet 4, shared: "Dried scad fish from Cai Doi Vam is famous for its completely manual process. After being caught, the fish are washed clean, hung directly on racks, and dried directly under natural sunlight, ensuring food safety and hygiene, so consumers trust and choose it as a Tet gift. The scad fish season usually lasts until the end of April in the lunar calendar, creating jobs for many unemployed people in the area. Personally, I earn about 200,000 VND per day from drying fish for hire, covering my family's living expenses."
It is this meticulous attention to detail that has built the brand of dried sweet potato fish from Cai Doi Vam. A significant milestone was in April 2017, when the product was granted collective trademark protection, creating a foundation for production linkages, improving quality, and expanding the market. Mr. Le Minh Luan, Deputy Secretary of the Party Committee and Chairman of the Vietnam Fatherland Front Committee of Cai Doi Vam commune, said: "The locality has three large seaports, favorable for the development of fisheries exploitation and fishing logistics services, forming a value chain from exploitation - processing - consumption, moving towards developing community tourism associated with traditional craft villages, creating a driving force for sustainable socio -economic development."
From the coastal village of Cái Ðôi Vàm, Ms. Nguyễn Ngọc Diễm utilizes technology to promote the specialties of her hometown.
Beyond traditional trading, local people have boldly taken Cai Doi Vam dried scad fish to the online market. Starting with a local specialty, Ms. Nguyen Ngoc Diem (Hamlet 4) utilizes TikTok, Facebook, and Zalo to promote and sell directly. As a result, she receives over 1,000 orders each month, bringing Cai Doi Vam dried scad fish to consumers nationwide during the Tet holiday.
According to Ms. Dao Thi Thanh An, Vice President of the Women's Union of Cai Doi Vam commune, when women proactively embrace technology and boldly innovate their methods, traditional crafts are not only preserved but also given new vitality, contributing to increased income and sustainable poverty reduction for local women and workers.
The Women's Union of Tan Thanh Ward is supporting member Cao Thi Bach in promoting OCOP products on social media and expanding sales channels during the Tet holiday.
Not only in Cai Doi Vam commune, but also in many other localities in the province, people are boldly bringing dried specialties to e-commerce platforms. For example, the dried pork production model of Ms. Cao Thi Bach (Hamlet 9, Tan Thanh Ward). These days, her small kitchen is bustling from early morning, with each batch of dried pork being meticulously prepared. Ut Bach's dried pork is carefully processed, ensuring food safety and hygiene. This meticulousness has helped the product achieve OCOP 3-star certification since 2022, becoming a familiar specialty during Tet (Lunar New Year).
This Lunar New Year season, on the sun-drenched fish drying racks in Cai Doi Vam or in the small kitchens of suburban areas, not only is the aroma of traditional specialties spreading, but also the joy of the artisans shining through as their hometown products reach the digital space. Therefore, the presence of these specialties on the market is not just about expanding the market, but also about a journey to bring traditional crafts in harmony with the times, embodying the essence of the homeland's sunshine and wind into prosperous springs.
Kieu Nuong
Source: https://baocamau.vn/dac-san-kho-tet-len-san-a125574.html
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