Krong Pa enhances local products

(GLO)- In recent years, Krong Pa district (Gia Lai province) has actively implemented the One Commune One Product (OCOP) Program. The program not only promotes rural economic development but also contributes to increasing people's income.

Krong Pa district owns the largest herd of cows in the province with about 70,000 heads, mainly local grass-fed cows that are naturally grazed. The hot climate of this land has created a product called sun-dried beef with a unique flavor that is favored by consumers.

From 2019 to present, Krong Pa district has 42 OCOP products recognized, of which 2 products have achieved 4 stars and 40 products have achieved 3 stars. Notably, there are 33 products processed from beef such as: sun-dried beef, shredded beef jerky, dried beef pieces, sun-dried beef ribs, sun-dried beef brisket, smoked beef, pre-steamed veal rolls, etc.

In addition, the subjects also develop other products such as: one-sun-dried pork belly, one-sun-dried striped pork, salted roasted cashew nuts, wild bamboo shoots, dried chicken with lemon leaves, yellow ant salt... The products all have a strong local flavor, use local ingredients and apply traditional processing techniques combined with improved designs.

In 2008, Mr. Ngo Duc Mao (Group 1, Phu Tuc town) accidentally enjoyed the dried beef and smoked beef of the Jrai people. Realizing the potential of this unique flavor, he started processing sun-dried beef as gifts. Gradually, the product was highly appreciated by friends and relatives. Mr. Mao came up with the idea of ​​developing a local specialty product and building the Ama Chau sun-dried beef brand.

Sharing the secret to preserving the unique flavor, Mr. Mao said: “The ingredients must be grass-fed beef raised naturally, choose the hind leg and loin, remove the tendons, and cut into hand-sized pieces. The meat is marinated with a mixture of seasoning powder, sugar, salt, garlic, onion, lemongrass, and chili for 1 hour, then dried in the sun for about 3-4 hours. The outer layer of meat shrinks, while the inside is still soft and sweet.”

Currently, Ama Chau sun-dried beef business (Phu Tuc town) has 3 3-star OCOP products including: sun-dried beef, sun-dried pork belly, and sun-dried beef brisket. Photo: LN

In order to create trust for customers and comply with legal regulations, Mr. Mao has carried out procedures such as business registration, ensuring food hygiene and safety, quality inspection, product declaration, intellectual property registration, barcode for traceability and has been licensed by the District People's Committee to use the trademark "Krong Pa Beef - Gia Lai ".

In addition, he also signed a contract to supply fresh beef to a slaughterhouse, ensuring 100% grass-fed beef. Not stopping at sun-dried beef, he also developed a number of products such as: sun-dried pork belly, sun-dried beef brisket, sun-dried pork ribs, sun-dried beef tendons, and sun-dried beef ribs.

In particular, yellow ant salt - a traditional spice of the Jrai people is made from roasted yellow ants and ant eggs, pounded with salt, seasoning powder, and fresh chili, creating a natural sour and fatty flavor, an indispensable dipping sauce when enjoying sun-dried meat.

“Currently, my family has 3 3-star OCOP products including: sun-dried beef, sun-dried pork belly, and sun-dried beef brisket. Every year, my family sells more than 2 tons of sun-dried beef products, more than 1 ton of sun-dried pork belly, and sun-dried beef brisket to the market,” Mr. Mao shared.

Ms. Vo Thi Thach - Owner of Ngoc Thach business household introduces her family's products that have achieved 3 OCOP stars. Photo: LN

From a small business household, Ms. Vo Thi Thach's family (Huy Hoang village, Ia Rsươm commune) has proactively participated in the OCOP Program. Up to now, Ms. Thach has 8 OCOP products recognized as 3 stars such as: dried beef jerky, dried pork, wild bamboo shoots...

Ms. Thach said: Her family focuses on improving product quality right from the stage of selecting input materials to investing in machinery, drying racks, and cold storage to ensure that the products reaching consumers retain their characteristic flavor.

“When participating in the OCOP Program, we are guided and supported by professional agencies in improving designs and packaging, while enhancing product quality to meet the increasing demands of the market. Each year, we supply the market with about 4 tons of products, an increase of about 30-50% compared to before the OCOP certification,” Ms. Thach shared.

Speaking to reporters, Mr. Vo Ngoc Chau - Head of the District's Department of Agriculture and Environment - said: Every year, the district organizes training conferences on business ideas, consulting on product idea development, supporting the completion of documents, processing techniques, packaging designs, and brand building. In addition, products are supported to promote at safe agricultural markets organized by the district and the province; at the same time, they are promoted on e-commerce platforms and trade promotion conferences.

“To improve product quality, production facilities have focused on selecting input materials, investing in machinery, drying racks, and cold storage to ensure that the products retain their characteristic flavors. In the coming time, after implementing the 2-level government, we hope that this program will continue to be implemented so that households, cooperatives, and businesses can continue to invest in developing new OCOP products towards 4-star and 5-star standards,” Mr. Chau informed.

Source: https://baogialai.com.vn/krong-pa-nang-tam-san-pham-dia-phuong-post326537.html