I'm captivated by the rose garden laden with ripe, juicy roses in the heart of Moc Chau.

TPO - Every autumn, from the end of August to November, the Moc Chau plateau in Son La province is adorned with the vibrant orange-yellow color of orchards laden with ripe persimmons. This year, favorable weather conditions and the active application of scientific and technical methods in cultivation have resulted in a high persimmon yield and stable purchase prices, bringing joy to the local people.

The crunchy persimmon variety has taken root in the Moc Chau plateau for over a decade. Previously, this type of persimmon was not popular due to its astringent taste and low economic value. However, in recent years, as tourism in Moc Chau has developed, locals have restored and expanded persimmon orchards, both to increase income and to create a unique tourist attraction.

These vast persimmon orchards now not only yield sweet fruit but also offer a dreamy atmosphere, attracting tourists to visit, take photos, and experience picking persimmons in the garden.

The persimmon ripening season is also the time when Moc Chau becomes an attractive "check-in" destination. Tourists can immerse themselves in nature, enjoy the fresh air, and pick the first crisp persimmons of the season to savor the refreshing, sweet taste characteristic of the highland region.

The Moc Chau persimmon variety, originating from Japan, has been successfully cultivated experimentally since 2000. Currently, persimmon trees are mainly grown in Tan Yen commune and Thao Nguyen ward, covering an area of ​​approximately 100 hectares, with an average yield of 10 tons/ha. To improve product quality, persimmon growers have applied VietGAP standards and organic farming practices, ensuring safety and preserving the natural flavor. The current selling price of persimmons ranges around 35,000 VND/kg, and they are popular with consumers both within and outside the province due to their characteristic sweet, crisp, and refreshing taste.

Not only focusing on fresh fruit, many cooperatives and households are also investing in developing ecotourism combined with agricultural product processing such as dried persimmons, persimmon jam, persimmon tea, etc., contributing to product diversification, increasing economic value, and building the Moc Chau persimmon brand in the market.

The integration of agriculture and community tourism not only helps people increase their income but also aims for sustainable development and the preservation of the ethnic cultural identity of the highland region.

Tienphong.vn

Source: https://tienphong.vn/thich-me-vuon-hong-triu-qua-chin-mong-giua-long-moc-chau-post1793449.tpo