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The Doan Ket Clean Vegetable Cooperative has over 150 members, with a total production area of ​​over 35 hectares. Over time, the number of cooperative members has continuously increased, the production area has expanded, and the variety of vegetables has diversified. Simultaneously, the production process, from planting and caring to harvesting, has been carefully managed to ensure the safety and quality of agricultural products, as well as the reputation of the cooperative. Currently, several types of vegetables such as coriander, mustard greens, sweet cabbage, bok choy, onions, kale, and chives from the cooperative have been certified as safe vegetables by the provincial authorities. This has facilitated the sale of the products.

The Doan Ket Clean Vegetable Cooperative has a large production area (35 hectares) and a diverse range of vegetable varieties.

The cooperative also received support from the agricultural sector in terms of technical training in production and assistance in purchasing production equipment, washing and packaging lines for vegetables, helping the cooperative complete a closed production process and meet the necessary conditions to bring its products to demanding markets. The Doan Ket Clean Vegetable Cooperative has successfully connected with and brought many types of vegetables to supermarkets, with a production volume of about 200 kg/day.

Mr. To Thanh Son, Chairman of the Board of Directors of Doan Ket Clean Vegetable Cooperative, said: “Currently, the cooperative is supplying about 17 types of vegetables to GO! Supermarket. The supermarket requires that the vegetables be clean, not spoiled, and properly packaged with labels. The supermarket will inspect and take random samples for testing. Therefore, the cooperative pays close attention to the production process of all types of vegetables.”

According to the members, growing vegetables according to the procedures set by the businesses presents certain difficulties, but in return, the products are guaranteed to have a market, giving farmers peace of mind. Nguyen Van Quan, a member of the cooperative, shared: "Previously, farmers often grew vegetables according to their own preferences, sometimes planting all the same type of cabbage or bok choy. Each household harvested 2-3 tons of the same type of vegetable, a large quantity that couldn't be consumed quickly enough, leading to market gluts, price drops, and losses. However, when participating in contract farming, farmers plant whatever the partner requires and supply according to the agreement, no longer worrying about surpluses like before.”

Although the initial results are still limited, the supply of vegetables will be a solid foundation for the Doan Ket Clean Vegetable Cooperative to continue expanding production and building its brand. This is also the direction for developing the vegetable growing area that Hiep Thanh ward is aiming for. This area has many advantages for developing clean vegetables: a fairly large and diverse vegetable growing area with a high capacity to meet partner requirements; proximity to supermarkets and stores; and a transportation system that ensures convenient delivery to other areas.

Cooperative workers sort and package vegetable produce. (Photo: Xuan Tuan)

Mr. Lam Danh Nhan, Chairman of the People's Committee of Hiep Thanh Ward, said: "The ward's vegetables have a fairly good yield and quality, but the market has been unstable in the past. Connecting with businesses to meet their order needs will help farmers be more proactive about their output and have a suitable production orientation. In the future, the locality will pay attention to and support vegetable cooperatives and agricultural cooperatives in implementing this direction."

To maximize the advantages and value of local vegetables, in addition to encouraging farmers to participate in cooperatives and produce in a safe and clean manner, Hiep Thanh ward needs to quickly build a system of dikes and closed pumping stations to ensure a smooth production process for the people. Furthermore, the involvement of the commune's departments, agencies, associations, and organizations is needed in promoting the image, building brands, expanding markets, and seeking partnerships in both production and consumption to enhance the value of vegetables, stabilize production, and ensure sustainable development.

Chuc Chi

Source: https://baocamau.vn/dua-rau-sach-vao-sieu-thi-a124205.html