Diverse OCOP products
Over the years, the "One Commune One Product" (OCOP) program has continuously upgraded the province's unique and distinctive products to a new level. Not only reflecting the picture of Khanh Hoa's agriculture , the OCOP program also helps each subject - mainly farmers - to know how to take care of their products to develop in terms of quality, form and especially the ability to demonstrate the origin of raw materials and production processes. Attached to that are also attractive stories about the products.
Mr. Mau Hong Thai (Khanh Son commune) brings OCOP products to display at the agricultural conference. |
Through a few “product stories” to see more clearly the spirit that the subject wants to convey in his economic “child”, such as: “On the sunny and windy land, is the cradle of lush green vineyards. Among them, dried green grapes are a specialty that cannot be missed when coming to this land. Dried green grapes are produced according to VietGAP standards. The freshest grapes are dried on a modern process, fully preserving the natural flavor of sweetness, light sourness and rich nutrition”; “Sheep are raised naturally on typical sunny and windy land, cared for in an ideal environment with natural food sources and native plants, helping the meat to be firm and low in fat. Lamb meat is not only rich in protein but also contains many vitamins and minerals that are beneficial to the health of the user”; "Asparagus applies high technology in care, bringing to the market fresh, young, crispy, sweet, nutritious bamboo shoots, especially essential vitamins and minerals that are very good for health"... These are the main ideas in the "product stories", which are also the messages that the subjects in the southern localities of the province send to their OCOP products - where there are special climate and soil characteristics to develop outstanding agricultural products such as: Grapes, apples, garlic, melons, asparagus, aloe vera, purple onions, goat meat, lamb... Not only sold fresh, most of the above products have been invested in by farmers, cooperatives, and businesses to upgrade, increase processing content, and bring to the market many quality products.
In the northern region of the province, the OCOP program has also grown steadily in both quantity and quality of products. After more than 5 years of implementation, it can be seen that almost all the most typical and delicious products made in rural areas have been introduced. Attached to that are stories about the culture and traditions of each locality, contributing to spreading the typical values of OCOP products to the community and the market - where agarwood sticks evoke an ancient agarwood carrying profession; or bird's nests evoke the steep cliffs in the middle of the ocean associated with the bird's nest exploitation profession that has gone through hundreds of years; then fresh green seaweed branches, carrying the value of a journey of exploration, bringing seaweed to take root and grow in the land of blue sea, white sand, and golden sunshine. Not to mention hundreds of products such as: durian, dried mango, green-skinned grapefruit, fish cakes, fish sauce... have fully reflected the unique products of Khanh Hoa . Here and there are also products that convey the cultural life of ethnic minorities in mountainous areas. For example, artisan Mau Hong Thai in Khanh Son commune, with his skillful hands and deep understanding of the cultural life and labor of his people, has helped him create Chapi, gourd flutes, basket weaving, crossbow making... which fully embody the traditional characteristics and culture of the Raglai people.
Ms. Nguyen Thi Lan - Deputy Director of the Department of Agriculture and Environment said that up to now, the whole province has 600 OCOP products; of which 1 product has achieved 5 stars, 2 products have achieved 5 stars, 85 products have achieved 4 stars and 512 products have achieved 3 stars across the fields: Food, beverages, handicrafts, ornamental plants, tourism. These products not only fully meet the requirements and standards of the OCOP program, but the subjects have also continuously improved their quality and are environmentally friendly.
Commune level accompaniment
In 2025, the OCOP program will have some changes to suit the 2-level local government. Previously, district-level units evaluated and recognized 3-star products and proposed the provincial level to evaluate 4-star products. Talking to us about the process of evaluating and classifying OCOP products, the leader of the Department of Agriculture and Environment said that according to the new regulations, production households, cooperatives or enterprises (called subjects) participating in the OCOP program need to prepare product dossiers including: Registration form, product report, evidence (license, label, safety certificate, etc.) with 5 product samples. Upon receiving the dossier, the People's Committee at the commune level will organize the review, confirmation and recommendation of the product to the provincial level.
It is worth noting that the commune-level unit confirms and recommends products that meet four basic criteria: Raw materials, labor, product ideas, local identity and intelligence. It can be seen that the commune level is the first place to receive dossiers and closely accompany the subject to determine the factors that make up the characteristics of the local OCOP products. There, local materials are the root of a product. Not only are they input materials, each incense stick, bird's nest, bunch of grapes, Chapi guitar or beautiful land with potential for community tourism... participating in OCOP, but must also convey the specific conditions of climate, soil, farming practices... that create the unique flavor of the product. Along with that, the local labor factor will affirm that the product is the livelihood, employment, and attachment of the people in the area that creates the product. Regarding product ideas, it is often associated with the story that the product wants to convey, in addition to quality and flavor, there are also regional factors. And finally, the commune-level government plays the role of "gatekeeper" in determining that products participating in the local OCOP program must have local identity and intelligence. Indigenous features are not only in product quality and design, but also in cultural standards, craftsmanship, and folk knowledge crystallized in the product.
According to the leaders of the Department of Agriculture and Environment, the commune level is the place that understands the product best, and is also the place that accompanies and supports the subject in building and developing OCOP products. Because this is not simply the subject's product, it also represents a land, a community. In other words, the People's Committee at the commune level is the first support point to ensure that a product is truly OCOP - from raw materials, people, ideas to identity - before the provincial level evaluates and classifies.
HONG DANG
Source: https://baokhanhhoa.vn/dong-hanh-voi-ocop/202509/ocop-gop-phanlan-toa-gia-tri-ban-sac-vung-mien-c9a2cbf/
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