Locate on a tourist map

To position OCOP products on the destination map, many believe that products need to be organized in a multi-valued way, capable of participating in the tourism service chain.

Mr. Nguyen The Hung, Head of the Rural Development Sub-Department of Da Nang City

* MR. NGUYEN THE HUNG, HEAD OF THE RURAL DEVELOPMENT BRANCH OF DA NANG CITY:

Organization focused on multi-value experiences

For the period 2026-2030, the development orientation of the city's OCOP program is set within the context of expanding the rural economic space, linked to the requirement of improving product quality and market participation capabilities.

The focus is not just on increasing the number of star-rated products, but shifting strongly towards enhancing their value, uniqueness, and connectivity with other sectors, including tourism , culture, and experiential services.

For community-based tourism, ecotourism, and tourist destinations, this is identified as an area that needs to be prioritized and promoted in the coming period, as the city has ample room for development from coastal areas, midlands to mountainous regions, where natural resources, indigenous culture, and community life converge.

However, to develop OCOP service products, the requirements are higher than those for goods, demanding the reorganization of the experiential space, improvement of customer reception capacity, development of service scenarios, and ensuring stability in operation.

Regarding support mechanisms, the focus will be on accompanying businesses in the transition from commodity products to experiential products, through training in service organization skills, building product narratives, standardizing service processes, and connecting with travel businesses.

Simultaneously, strengthen support for digital transformation applications, traceability, brand building, and expanding distribution channels, creating conditions for OCOP products to access wider markets.

In its new phase, OCOP is also linked to the "Made in Da Nang" program, aiming to form an ecosystem of products bearing local characteristics, capable of competing and participating in the value chain.

Mr. Nguyen Duc Quynh, Chairman of the Da Nang Hotel Association and Vice Chairman of the Da Nang Tourism Association, and General Director of Furama Resort Da Nang.

* MR. NGUYEN DUC QUYNH, CHAIRMAN OF THE DA NANG HOTEL ASSOCIATION AND VICE CHAIRMAN OF THE DA NANG TOURISM ASSOCIATION, GENERAL DIRECTOR OF FURAMA RESORT DA NANG:

Ensuring consistent quality and long-term supply capacity.

In Furama Resort Da Nang's operational system, the use of local products has been implemented from the outset to create a unique identity for the destination. Tra My cinnamon has been chosen as a "signature scent" throughout the years, present in the spa, guest rooms, and skincare products, contributing to the formation of a distinctive experiential memory for guests during their stay.

Based on practical experience in operating hotel and tourism services, the requirements for OCOP products participating in tours, hotels, restaurants, or gift chains are to ensure consistent quality and long-term supply capacity, suitable to the specific characteristics of the tourism market. Product packaging needs to be designed to suit the tourism consumption environment, be easy to transport, aesthetically pleasing, and clearly display information about the origin and source.

Furthermore, the product story has become a crucial criterion in market access, as tourists are increasingly interested in cultural values, local elements, and the product's development process. Organizing experiential activities at the destination also plays a decisive role in the effectiveness of integrating OCOP into the tourism ecosystem. Products need to be placed in a suitable space, accompanied by experiential activities, and connected to the tour itinerary and accommodation services, thereby creating a complete value chain.

In the context of tourism increasingly linked to experiences and emotions, simultaneously meeting criteria for quality, storytelling, and experiential space will determine the ability of OCOP products to participate more deeply in the tourism value chain.

Ms. Le Thi Thanh Nga, owner of the Old Brick Kiln Farmstay project (Nam Phuoc commune)

* MS. LE THI THANH NGA, OWNER OF THE OLD BRICK KILN FARMSTAY PROJECT (NAM PHUOC COMMUNE):

Support is needed from the government and travel agencies.

From an abandoned brick kiln, the Old Brick Kiln Farmstay project has been "revived" to become a unique charm on the city's tourism map. The unit's greatest achievement is successfully connecting farmers to the organic purple rice value chain, creating sustainable livelihoods right in the fields. Through this, pure agriculture is positioned as a vibrant cultural, tourism, and economic value chain.

To achieve sustainable breakthroughs, the facility urgently needs substantial support from the government and travel agencies through professional skills training. This includes hands-on guidance to help farmers become true guides for their own gardens without losing their original, rustic charm. In the community-based agricultural tourism model, farmers are the unique "product." The facility needs to learn how to "package" the image of the farmer to create a unique product to offer to tourists.

Furthermore, the establishment desires technological support to implement robust digital communication, bringing images of the rice fields closer to the international market. Close collaboration with travel agencies to make the old brick kiln a strategic component in cultural tours will be a crucial solution to retain tourists for longer periods.

Source: https://baodanang.vn/dinh-vi-tren-ban-do-du-lich-3338492.html