Making oyster mushrooms a product of the OCOP program.

With a daring spirit and a proactive approach, Dao Thai Son boldly changed his mindset and methods, boldly applying technological advancements to mushroom production at his family's farm. The oyster mushrooms from his farm have become a 3-star OCOP product, with a brand name and a positive market reception.

Rural youth start businesses.

Mushroom farming requires both hard work and dedication, as well as the accumulation of experience and the learning of new techniques to achieve the desired high efficiency.

Dao Thai Son temporarily put aside his university degree and returned to his hometown to grow mushrooms.

Driven by a passion for agricultural production, throughout his university studies, Dao Thai Son (born in 2000, Hoang Dong village, Tan Minh commune, Tien Lang district, Hai Phong city) dedicated his time to researching the market for agricultural products. Recognizing the significant demand for mushrooms in recent years and the stable market demand, Son decided to set aside his law degree and return to his hometown to start his own business immediately after graduating. He boldly persuaded his parents to invest and proactively applied advanced techniques to mushroom cultivation and care.

With the support and assistance from his parents, in October 2022, Son established and became the Director of Huong Son Mushroom Cooperative, focusing on developing oyster mushrooms with a scale of 4 workshops, totaling ^700m2 .

Sharing with the Rural Economy reporter, Son said: “Starting mushroom production is not a simple task. Especially with the weather conditions in the North, with its cold winters and scorching summers, oyster mushrooms thrive. To maintain the humidity for mushroom growth, the temperature in the growing house must be kept at 23-24 degrees Celsius; otherwise, the mushrooms easily rot and spoil. In addition, attention must be paid to the processing of raw materials. The raw materials need to be boiled to prevent mold and create nutrients. Fortunately for me, with nearly 20 years of experience in growing straw mushrooms, my parents have helped a lot with the techniques of growing and caring for mushrooms. The initial results I have achieved are largely thanks to my parents' support and assistance.”

In 2022, the oyster mushroom product of Huong Son Cooperative was recognized as a 3-star OCOP product.

Son believes that for a product to be accepted by the market, it's essential to first build a brand. Following this, Son introduced his oyster mushroom product to the OCOP program. With guidance from specialized agencies on legal procedures and strict adherence to production processes, the oyster mushroom product of Huong Son Cooperative was certified 3-star OCOP in 2022.

Son said that the process of developing his oyster mushroom product to be recognized as an OCOP product was a laborious undertaking. However, once the product is recognized and has a brand, consumption becomes easier, and there are more opportunities to expand the market.

“During the startup process, I faced many difficulties regarding capital, knowledge, and experience… I was fortunate to be introduced by the Tien Lang District Youth Union to participate in training courses on the application of science and technology in agriculture. I participated in and won second prize in the “Rural Youth Startup” competition 2024 organized by the City Youth Union in coordination with the Hai Phong Young Entrepreneurs Association,” Son added.

Expanding the production model

Sharing his techniques for successful mushroom cultivation, Son explained that mushrooms are very sensitive to bacteria, so proper bacterial treatment is essential before planting. The mushroom cultivation process involves several main stages: collecting straw, processing and composting the initial materials; inoculating with spawn; and transferring the spawn to the growing house.

The process of bagging mushroom growing substrate.

“After planting for a month, the mushrooms start to be harvested. On average, the family harvests 50kg per day, selling them for 40,000 - 60,000 VND/kg, depending on the time of year. The mushrooms are sold to wholesalers as soon as they are harvested, and sometimes there aren't enough to supply the market,” Son said excitedly.

The oyster mushrooms from Huong Son Cooperative are guaranteed to be clean, free from residues of growth stimulants or chemical pesticides, ensuring food safety and hygiene. The main markets are traditional shops and markets in Hai Phong, Hanoi, etc. Huong Son Cooperative provides employment for 3 permanent workers.

According to Son, thanks to the mushroom spawn bagging machine, the mushroom spawn sterilization oven, the cold storage room for preserving the spawn, and mastering the production process, the mushrooms are cared for using the correct techniques, so his family has products to sell on the market every season.

The straw has been processed; the composting process helps kill bacteria and ripens the straw.

To expand their scale, Son's family focused on building an additional 7-hectare production area (including 10,000 ^m² for mushroom cultivation; the remaining area for rice farming); cultivating and developing more types of button mushrooms, reishi mushrooms, wood ear mushrooms, etc. Expanding their market to meet consumer demand.

Mr. Nguyen Van Doan, Chairman of the Tan Minh Commune People's Committee, said that the mushroom farming model of Mr. Dao Thai Son's family is one of the typical economic development models of the commune. Mushroom production not only brings economic benefits and creates jobs, but also utilizes agricultural waste and by-products, reducing the burning of straw and preventing environmental pollution in the locality.

Source: https://kinhtenongthon.vn/Dua-nam-so-tro-thanh-san-pham-OCOP-post75211.html