Mushroom farms applying technology in production achieve consistent yields.

Before returning to his hometown to start his own business, Loi worked at an auto repair shop in Hanoi. His father's health problems led him to decide to leave his job and return to Hue to care for his family. The first few days back were a stressful time, as he struggled to make ends meet while also trying to find his own path in life.

Born in an agricultural rural area, Loi understood very well the common practice of burning straw in the fields after each harvest. While this was quick, it caused smoke, dust, air pollution, and negatively impacted the environment. Meanwhile, through his research, he learned that in many northern localities, straw was a raw material that livestock farms sought to purchase in large quantities.

Without hesitation, Loi embarked on his entrepreneurial journey from the rice paddies that were a part of his childhood. Lacking business experience, Loi independently researched online and proactively connected with buyers outside the city. As the market stabilized, the amount of straw he purchased increased with each harvest.

“Once I had a market for it, I confidently collected more. I collect from those who give it away; I buy from those who sell it for 20,000-30,000 VND per bale. Currently, my straw processing plant provides seasonal employment for about 20 local workers,” Loi shared.

The straw purchasing business not only helps Loi develop his business model but also creates additional benefits for the people. Previously, after the harvest, many households had to dispose of the straw themselves, mostly by burning it directly in the fields to quickly prepare the land for the new crop; now, with straw purchased directly from the farmers, they have an additional source of income and less labor involved in clearing the fields.

Not content with just selling bales of straw, Loi continued to utilize this resource to develop a straw mushroom cultivation model. Thanks to his proactive sourcing of raw materials and the application of proper techniques, his seven mushroom farms maintain stable yields, even during winter, a time when many places face production difficulties. After harvesting the mushrooms, the remaining straw is used to mulch, improve soil, and retain moisture for the plants. This closed-loop process minimizes the amount of waste generated during production.

Mr. Ho Xuan Phuong, Chairman of the Farmers' Association of Huong Tra Ward, assessed this model as highly meaningful because it both creates livelihoods and contributes to changing people's habits in handling straw. "Utilizing straw after harvest for production is a suitable direction for green agriculture today. This model should be encouraged and replicated," Mr. Ho Xuan Phuong suggested.

Based on the initial results, Loi is continuing to expand production, diversify products, and seek additional markets. He also hopes to perfect his straw mushroom product according to OCOP standards in the future to enhance its value.

From bales of straw once discarded in the fields, a circular economy model is gradually taking shape in Huong Tra district. Beyond its economic benefits, Tran Dang Duc Loi's entrepreneurial journey demonstrates that utilizing agricultural by-products can lead to a green and sustainable development model.

Text and photos: MINH HIẾU

Source: https://huengaynay.vn/kinh-te/khoi-nghiep/khoi-nghiep-tu-rom-166092.html