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Doan Ket Clean Vegetable Cooperative has more than 150 members, with a total production area of ​​over 35 hectares. Over the past time, the number of cooperative members has continuously increased, the production area has expanded, and the types of vegetables have been diversified. At the same time, the production process from planting, caring to harvesting has been focused on to ensure the safety and quality of agricultural products as well as the reputation of the cooperative. Currently, some types of vegetables such as coriander, green mustard, sweet cabbage, bok choy, onions, basket cabbage, and chives of the cooperative have been certified by the provincial authorities as meeting the quality of safe vegetables. This helps to sell products more conveniently.

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

The Cooperative also received support from the Department of Agriculture in training on production techniques and support in purchasing production equipment, washing lines, and vegetable packaging, helping the Cooperative complete a closed production process and meet the necessary conditions to bring products to demanding markets. The Doan Ket Clean Vegetable Cooperative has successfully connected and brought many types of vegetables to supermarkets, with an output 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 vegetable products to GO! Supermarket. The supermarket's requirement is that the vegetables must be clean, not damaged, and fully packaged and labeled. The supermarket will check and randomly take samples for testing. Therefore, the Cooperative pays great attention to the production process of vegetables.”

According to members, growing vegetables must follow the process set by the enterprise, so there are certain difficulties, but in return, the products ensure output, farmers feel secure in production. Mr. Nguyen Van Quan, a member of the cooperative, shared: "Previously, farmers often grew vegetables according to their preferences, sometimes planting cabbage or Chinese cabbage at the same time. Each household harvested 2-3 tons of the same type of vegetables, a large quantity, not enough to consume in time, leading to market congestion, price drops and losses. However, when participating in production under a contract, the partner requires to grow whatever type of vegetable, farmers grow that type and supply according to the commitment, no longer worrying about surplus as before."

Although it has only achieved initial results with limited vegetable supply, it will be a solid foundation for Doan Ket Clean Vegetable Cooperative to continue expanding production and building product brands. This is also the development orientation of the vegetable growing area that Hiep Thanh ward is aiming for. This area has many advantages for developing clean vegetables: the vegetable growing area is quite large and diverse in types, the ability to meet the requirements of partners is high; the location is close to the supermarket system, stores; the traffic system ensures convenient transportation to other areas.

Cooperative workers classify and package vegetable products. (Photo: Xuan Tuan)

Mr. Lam Danh Nhan, Chairman of Hiep Thanh Ward People's Committee, said: "The ward's vegetables have quite good yield and quality, but the output has been unstable in the past time. Connecting consumption according to the orders of businesses will help farmers be more proactive in output and have appropriate production orientation. In the coming time, the locality will pay attention to and support vegetable cooperatives and cooperatives to implement this direction."

To promote 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 soon build a system of dykes and closed pumping stations to ensure the smooth production process of the people. In addition, it is necessary to have the participation of departments, branches, associations and unions in promoting the image, building brands, expanding markets, and finding partners in both production and consumption to increase the value of vegetables, stabilize and develop sustainable production.

Wish Chi

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