2 Dau Soursop Tea products are packaged and displayed, ready for market distribution. Photo: HOANG MAI
In Hoa Hung commune, the Tung Loan pork sausage product of the couple Phan Nhu Tung and Luu Thi Hong Loan achieved OCOP 3-star certification in 2024. Previously, the business only sold about 15-20 kg per week, mainly within the commune. Since promoting the product on Facebook and Zalo and accepting online orders, the number of customers has increased significantly, especially during holidays and weddings. Mr. Tung said: “Thanks to online sales, the product has become known to many customers in neighboring communes and wards. Some weeks, the number of orders has almost doubled compared to before. Producing according to pre-orders helps the business proactively manage raw materials and avoid excess inventory.”
To retain customers, Mr. and Mrs. Tung prioritize quality. Pork must be fresh daily, with a clear origin; spices are carefully selected; and grinding and steaming temperatures are strictly controlled to ensure the sausage achieves a naturally chewy texture. Their facility is committed to "5 no's": no borax, no artificial colors, no preservatives, no added flour, and no harmful additives. Each product has a QR code for traceability. During peak season, production can reach 100-120 kg per batch, providing regular employment for 3-5 local workers and generating a profit of approximately 150 million VND per year.
In Giồng Riềng commune, Mr. Nguyen Tan Dau's 2 Dau soursop tea is one of the typical OCOP products that effectively utilizes e-commerce. Since 2021, the product has been listed on e-commerce platforms, social networks, and local agricultural product websites, thereby expanding its market to many provinces and cities.
The tea is made from 100% fresh soursop fruit pulp. After initial processing, the pulp is dried at a suitable temperature to preserve its natural color, aroma, and characteristic mild sour taste. When brewed, the tea has a light yellow color, a delicate aroma, and a sweet aftertaste; it can be enjoyed hot or cold, aligning with the trend of consuming natural foods. Mr. Nguyen Tan Dau shared that selling online helps him reach a wider customer base. However, to maintain his reputation, the business must ensure consistent quality, careful packaging, and prompt order responses. Currently, the business supplies about 100kg of tea per month at a price of 500,000 VND/kg, creating jobs for 10 unemployed local workers, contributing to increased income and rural economic development.
Besides its advantages, e-commerce also presents numerous challenges, such as high shipping costs, especially for fresh food; increasing price competition; and limited online marketing and order processing skills among some businesses. Maintaining consistent quality also becomes a significant pressure as production increases.
E-commerce is not just another sales channel, but is creating a transformation in the development of OCOP products. When participating in the digital environment, businesses must raise standards from packaging and labeling to traceability, proactively connect directly with consumers, reduce intermediaries, and expand markets.
Despite initial challenges, with proactive adaptation and a determination to maintain quality, OCOP producers in An Giang are gradually asserting their position in the digital environment. E-commerce has therefore become an important driving force helping OCOP products enhance their value, expand their markets, and develop sustainably in the digital transformation process.
HOANG MAI
Source: https://baoangiang.com.vn/san-pham-ocop-len-san-de-vuon-xa-a478260.html
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