Uc Ky soy sauce village returns to production rhythm

After the flood in October, Uc Ky soy sauce village, Phu Binh commune, quickly restored production and prepared goods to serve the year-end market.

Australian soy sauce producers quickly restored production activities after the flood.

In the fields of Phu Binh commune, traces of the flood are still visible. For soy sauce makers, the damage is even greater as hundreds of jars of finished soy sauce were swept away or submerged, leaving unprocessed raw materials unusable.

The family of Mr. Duong Van Ngoc, in Hamlet 2, was one of the households that suffered heavy losses. The flood washed away many batches of finished soy sauce, causing hundreds of millions of dong in losses. After the water receded, the government and local people supported the recovery, helping households stabilize production soon. His family had to repurchase many necessary items to maintain the facility.

Mr. Ngoc shared: The end of the year is the time when the market increases, this is also an opportunity to compensate for some of the losses, but I am still calculating backup plans to limit losses so that long-term production activities are not affected.

Similarly, Mrs. Duong Thi Mao’s family had hundreds of jars of soy sauce washed away and the raw materials spoiled. Despite the heavy losses, Mrs. Mao still kept her faith in the profession and was proud of her hometown products. Many years of experience helped her family expand production, consuming 2,500-3,000 liters of soy sauce each month. The important thing now is to make efforts to restore production and take advantage of market demand to stabilize soon.

The process of producing soy sauce from raw materials to finished products takes about two months. Therefore, the end of the year is the period when households rush to prepare goods for the Lunar New Year, when market demand increases by about 50%. If conditions are favorable, the best quality soy sauce products will still be available to consumers in time.

Castor rice is the "soul" of Uc Ky soy sauce product.

The collective brand "Uc Ky Soy Sauce" launched at the end of 2021 contributes to protecting the brand, ensuring origin and supporting product promotion and distribution for more than 200 soy sauce-making households.

However, the decisive factor is still the local source of Castor Oil sticky rice and the skillful hands of the workers, creating a confirmed quality, bringing both income and pride to the people.

To improve competitiveness, many households have joined together to form cooperatives, build loan funds with preferential interest rates, and support more efficient production. Local authorities and sectors have also actively joined in building and promoting the brand. The fact that the products are increasingly known and trusted by many people is proof of these efforts.

The damage from the historic flood is still present, but the will to stick with the profession of the people of Uc Ky is still steadfast. Based on the foundation of the affirmed collective brand, the connection within the cooperative and the accumulated experience of many years, the production households are focusing on restoring and preparing the source of goods to serve the market at the end of the year.

Source: https://baothainguyen.vn/kinh-te/202512/lang-nghe-tuong-uc-ky-tro-lai-nhip-san-xuat-5262ddc/