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| Winter melon tea from An Hoa Hung facility in Long Hung ward, Dong Nai province participated in trade promotion activities in Tran Bien ward. Photo: Binh Nguyen |
Dong Nai’s traditional specialties are completely handcrafted, meticulously cared for from the selection of ingredients to each processing stage. It is this delicacy and dedication that creates the distinctive flavor, making consumers willing to pay a high price to enjoy them.
This is a potential niche market, which many farmers and local establishments are boldly investing in and developing, gradually building a brand for specialty handmade products with a strong Dong Nai identity.
Delicious handmade dishes are in high demand.
The product of fresh cashew nuts roasted by traditional manual method of Hoang Phu Cashew Nuts Company Limited, Loc Tan Commune, Dong Nai Province has achieved many certifications for brand and quality. The product was certified by the Ministry of Industry and Trade as a typical Vietnamese brand product and nominated to represent the Vietnamese cashew industry to participate in the Guangzhou International Fair, China in 2013. This enterprise was also awarded the Tam Nong Golden Cup by the Central Committee of the Vietnam Farmers' Association ; voted by the Vietnam Cashew Association as a type A product in the instant food group; and certified by the Vietnam Union of Science and Technology as a typical Vietnamese brand for the benefit of consumers...
Mr. Hoang Chuan, Director of Hoang Phu Cashew Nut Company, Loc Tan Commune, said: Because of the delicious quality and meticulous hand-processing, the price of Hoang Phu wood-roasted cashew nuts at the factory is from 360-500 thousand VND/kg, sold to high-end distribution channels, in many places customers are willing to pay millions to buy the product.
Telling the story of starting a business processing specialty wood-roasted cashew nuts, Mr. Hoang Chuan, Director of Hoang Phu Cashew Nut Company Limited shared: “In the past, I specialized in purchasing agricultural products. I saw that the deliciousness of my hometown’s cashew nuts was unmatched by any other place, but the quality products were all exported. From then on, I thought of investing in processing. From my heart, I wanted to make and build a cashew nut brand right from the cashew nut raw material area of the province.”
He started his business with two cast iron pans roasting cashew nuts using the traditional manual method. Later, he invented a firewood-fired cashew nut roasting oven, a solution that won the Technical Innovation Award of the former Binh Phuoc province.
Mr. Hoang Chuan said: The enterprise invested in drying yards and warehouses to store 400-500 tons of cashew nuts, ensuring a source of raw materials for processing all year round. This source of cashew nuts is brought by the enterprise to the cashew growing areas of the Khmer and Stieng ethnic groups in the border communes of Loc Ninh and Bu Dop, which are cultivated purely naturally to have a source of quality and safe cashew nuts.
During the processing, the company focuses on selecting and classifying to select the best quality cashew nuts; using firewood from longan trees in the North, which when burned produces little smoke and the charcoal burns well, also contributing to creating a delicious, rich flavor.
The delicious products should spread to the market in the style of “good wine naturally smells good”, starting from the local people who buy them for use and as gifts. The fragrance spread far and wide, so the products of the wood-roasted cashew kiln gradually spread to all parts of the country and even abroad.
The M'nong and Stieng ethnic groups in Bu Gia Map commune prepare the wine by hand, meticulously and uniquely. The most special thing is that the M'nong people make wine yeast from leaves that grow naturally in the forest. These leaves are chopped, pounded in a mortar and then dried. The rice used to make wine must be cooked but not too soft or too dry, then mixed with yeast. Previously, people only made wine for family or community use. In recent years, tourism has developed, and the Dak Mai Agricultural and Forestry - Service Cooperative in Bu Gia Map commune has focused on investing in processing and developing the market for the specialty wine. The goal is to maintain and preserve the wine-making techniques of the local ethnic groups, turning local products into tourism products to increase income for members.
Opportunity to promote local specialties
Many local specialties are meticulously processed in traditional manual methods and consumers are willing to pay high prices to enjoy. Seizing this opportunity, many processing facilities and farmers have invested in processing specialties to supply the market.
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| Wood-roasted cashew processing process of Hoang Phu Cashew Company Ltd., Loc Tan commune. Photo: Binh Nguyen |
An Hoa Hung Business in Long Hung Ward, Dong Nai Province has just introduced An Hoa winter melon tea to the market. What is special is that this tea is introduced to consumers in the form of a sticky paste cut into small, compact tablets that are easily dissolved in water at room temperature, making it very convenient. In addition, the facility's new product, ginseng tea, introduced to the market earlier, is also popular with consumers.
Ms. Hoang Thi Kim Anh, owner of An Hoa Hung Business Facility, said: The special thing about the new products that the facility introduces to the market is that they are all meticulously processed by hand, using fresh ingredients from nature. Specifically, the winter melon tea has ingredients including green winter melon grown according to safe processes in Ha Giang province, combined with ingredients that are good for the health of users such as: molasses, monk fruit, rehmannia glutinosa. The ginseng stewed tea includes ingredients: rehmannia glutinosa, Chinese yam, codonopsis, ligusticum wallichii, glutinous rice, wolfberry, and red apple. These ingredients are all pre-processed by the facility, processed from fresh ingredients using traditional manual methods, thus contributing to increasing the flavor and deliciousness of the dishes prepared together.
Corn flakes, sticky rice flakes, and Khao cakes are all processed in a traditional manual way, imbued with the unique cultural identity of the Tay and Nung ethnic groups in Thuan Loi commune. The green rice flakes are made from corn or sticky rice. Corn and sticky rice are popped using the ethnic group's own manual method, malt and ginger are cooked by hand, mixed well with the green rice flakes, then pressed into molds and cut into bite-sized green rice flakes. The Khao cake is made from the main ingredient of popped sticky rice, then ground into flour. This is a traditional cake of the Tay ethnic group, offered on the family altar on Tet holiday, with the belief of wishing for good luck and good things in the new year.
Mr. Thach Ni, Chairman of the Farmers' Association of Thuan Loi Commune, said: In the past, people often only made this dish on holidays and Tet, but in recent years, with the development of tourism, tourists and people have a need to buy local specialties, so many families process this dish all year round to supply the market, contributing to increasing income.
In recent years, farmers in Loc Thanh commune have converted to growing and processing specialty products to supply the market. Specifically, in the commune, there are currently nearly 20 households growing jelly leaves, some of which process dried jelly leaves. This product line has begun to attract market attention because using dried leaves to make jelly leaves has a fresh quality that is not inferior to fresh leaves. This product has the advantage of being stored for a long time, and distribution channels can be expanded thanks to being a convenient dry product. In addition, the locality also has the specialty of wine - wine brewed entirely by traditional manual methods. Because it is a unique specialty and has many health benefits, the product is being sold in the high-end market segment at a price of millions of VND/liter.
Binh Nguyen
Source: https://baodongnai.com.vn/dong-nai-cuoi-tuan/202511/dac-san-che-bien-thu-cong-hut-hang-fb504b4/
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