Lang Giang commune elevates OCOP products through standardized processes.

BAC NINH - Implementing the One Commune One Product (OCOP) program, Lang Giang commune (Bac Ninh province) has been focusing on standardizing production processes and tightening quality control from raw material sourcing to processing, packaging, and consumption. This systematic approach, with quality as its foundation, not only helps local OCOP products establish a reputation in the market but also opens up a sustainable development direction for the rural economy.

Standardizing the process from raw material sourcing to processing.

In the context of an increasingly demanding market regarding food safety, traceability, and product design, Lang Giang commune has determined that the development of OCOP (One Commune One Product) is not just about having products, but more importantly, ensuring that products meet standards, maintain consistent quality, and build long-term trust with consumers. According to the Economic Department of Lang Giang commune, to date, the entire commune has 8 OCOP products that have achieved 3-star standards, focusing on processed food and agricultural products with the participation of cooperatives, production groups, and individual producers such as: Tan Hung honey, Trung Phu Ngoai village; Quyet Thang shrimp paste-braised pork, Nam Tien 2 village; Yen My honey, Yen Vinh village; Dong Thinh straw mushrooms, Dong Thinh village; Huong Lac rice noodles, Ao De 1 village; Chu Nguyen village's glutinous rice wine; Han Mountain sun-dried beef, Dong Le village; and Thuy Thuong village's leaf-fermented wine.

Quyet Thang's braised pork with shrimp eyes is produced using a hygienic process.

To ensure the sustainable development and quality assurance of OCOP products, the Party Committee and local government of Lang Giang commune always work alongside producers to review the entire production process, promptly address shortcomings, and gradually elevate the quality of local products. Lang Giang commune collaborates with relevant agencies to organize training and transfer of scientific and technical knowledge on quality management, food safety, product labeling, and traceability using QR codes to producers. This helps production facilities shift their mindset from relying on experience to adhering to established processes and standards.

Practical implementation of OCOP models in the area shows that strict adherence to production processes is a decisive factor in maintaining stable product quality and expanding the consumer market. Accordingly, one of the key solutions implemented by Lang Giang commune is the construction and strict management of raw material areas for production. Instead of fragmented, small-scale production, households and establishments are encouraged to link together in groups, cooperatives, and apply unified processes. The raw material areas for production are planned in conjunction with local advantages, ensuring cleanliness, stability, and traceability.

For example, for agricultural products, the commune's specialized department guides people to apply standards such as VietGAP and organic farming at appropriate levels, minimizing the use of chemicals and increasing the use of biological fertilizers and microbial preparations. The entire process of cultivation and harvesting is fully documented in a logbook, creating a basis for quality control and OCOP product certification. In the processing stage, OCOP producers are supported in improving their workshops and investing in machinery and equipment towards a semi-industrial approach, ensuring food safety and hygiene.

A prime example is the Dong Thinh straw mushroom production model, which currently maintains a production area of ​​over 500 m² of farmland, applying a closed-loop cultivation process from raw material processing, inoculation, care to harvesting. Thanks to strict adherence to technical procedures, in 2022, Dong Thinh straw mushrooms achieved OCOP 3-star standard, with an average yield of about 3.5-4 quintals/month, revenue reaching 30-35 million VND/month, creating jobs for 3-5 local workers with stable income. Similarly, the Tan Hung honey production model utilizes honey from concentrated beekeeping areas linked to local fruit tree and acacia forest areas. The facility has invested in a closed-loop honey extraction, filtering, and bottling system, implementing strict quality control, ensuring no adulteration, and guaranteeing purity. Tan Hung honey currently achieves OCOP 3-star standard, with an annual consumption of 1,400 liters and revenue reaching billions of VND each year.

Furthermore, the Quyết Thắng fermented shrimp paste pork production model of the Quyết Thắng General Service Business Cooperative is a prime example of ensuring quality control and improving product standards. Meat is sourced directly from safe livestock farms within the commune. The facility has invested in a separate processing and packaging area, meeting food safety and hygiene requirements, while also standardizing labeling and packaging. Pre-processing, processing, and preservation procedures are standardized and strictly adhere to production regulations. As a result, in 2023, Quyết Thắng fermented shrimp paste pork achieved OCOP 3-star certification, with monthly sales of 3-3.5 tons to customers in many provinces and cities nationwide, generating revenue of 1.2 billion VND per year, and enjoying a stable market. Many establishments have proactively developed internal processes, clearly assigning responsibilities at each stage to minimize errors that could affect product quality.

Using quality as the foundation for market expansion.

Recognizing that quality is the "key" to ensuring OCOP products' market success, Lang Giang commune places special emphasis on post-certification inspection and monitoring. OCOP products are regularly reviewed by commune officials regarding quality, design, and production conditions, with timely reminders and corrections for establishments that have not fully complied with regulations. This approach contributes to maintaining the overall reputation of the local OCOP brand. Along with improving quality, the commune encourages businesses to innovate in design and packaging, building "product stories" linked to the local culture and characteristics. Packaging is designed to be modern, with complete and clear information, suitable for various customer segments. Many OCOP products from the commune have gradually accessed new distribution channels such as supermarkets, organic agricultural product stores, and e-commerce platforms, contributing to expanding the consumer market.

In reality, when production processes are standardized and product quality is strictly controlled, the economic value increases significantly. Many OCOP (One Commune One Product) establishments in the commune have maintained stable production. Revenue for these establishments is estimated to increase by 15% in 2025 compared to the previous year, creating regular jobs for rural workers and contributing to raising income and improving the lives of the people. Discussing the development direction of OCOP products in the locality, Mr. Dong Phu Thuan, Head of the Economic Department of Lang Giang commune, said: “The commune's view is that the development of OCOP products must be sustainable, with quality as the foundation. The government does not chase after the quantity of products but focuses on supporting businesses to perfect their processes, ensuring safety and consistent quality. When products are good and meet market demands, consumption and expansion will be easier.”

It is understood that in the coming time, Lang Giang commune will continue to review and select products with potential for in-depth investment, while strengthening inspection and supervision to maintain and improve the quality of OCOP products. Simultaneously, the commune will promote supply and demand connections, and advertise products at trade fairs and events, creating conditions for local OCOP products to reach a wider market. With a systematic approach, focusing on process and quality, OCOP product production in Lang Giang commune is on the right track, contributing to leveraging agricultural advantages and becoming an important driving force for rural economic development and the sustainable and effective construction of new rural areas.

Minh Linh

Source: https://baobacninhtv.vn/xa-lang-giang-nang-tam-san-pham-ocop-bang-quy-trinh-chuan-postid433076.bbg