Increasing the economic value of OCOP Products

Recently, the One Commune One Product (OCOP) Program in Phu Ninh District has created an important driving force, promoting agricultural production, increasing production value, and creating many high-quality products. OCOP products, once recognized, have increased in value, competitive advantages, and market reach, contributing to higher profits and job creation for local labor.

To ensure the OCOP Program brings a fresh wave to the rural economy, the district has developed a specific plan, clearly identifying tasks, key solutions, and selecting, building, and developing products linked to the strengths of each locality. The program also diversifies ways to promote and encourage people, cooperatives (HTX), and businesses to invest in expanding production while ensuring product quality and food safety standards. Additionally, flexible application of mechanisms, policies, and resources to support product development has yielded effective results and high economic value.

In 2024 alone, the district had 5 products from organizations, individuals, and production-business households evaluated and ranked, including: Phu Loc grapefruit, Kim Quyen cassava cake, Dai Ngoc Tuu sticky rice wine, Le My hill chicken, and Moc Quy Huong instant tea. To date, the district has 23 products and 1 product group meeting OCOP standards, including 1 four-star OCOP product currently being assessed by the National Council for potential five-star certification; 3 four-star OCOP products, and 19 three-star OCOP products and product groups.

Recognizing the importance and benefits of OCOP products, the Kim Quyen cake production facility in Phu Loc Village, Zone 2, with its three main types of cassava cakes—meat mung bean filling, coconut mung bean filling, and wood ear meat filling—has focused on standardizing its criteria to achieve the OCOP 3-star certification. Ms. Han Thi Thanh Quyen, the owner of the facility, shared: "Recently, the facility received OCOP 3-star certification for our meat mung bean filling cassava cake. Achieving this certification reflects the investment and attention given to every stage of production and business, most notably in product quality and packaging design, which in turn elevates the product’s reputation and value."

In reality, products that are characteristic of Phu Ninh District, such as Gia Thanh seedless persimmon, Duc Ty green tea, and Phong Chau cassava cake, have met food safety and quality standards after being certified as OCOP products. They also align with consumer demand and preferences. Many of these products are now qualified for placement in supermarkets and modern distribution networks, with prices increasing by 10–30% compared to before. This has served as a motivation for producers to invest in expanding their production scale towards mass-market goods.

For OCOP products to develop sustainably, maintaining and improving the quality of products after certification is a priority for local authorities in the district. They conduct inspections and checks at production and business facilities, as well as among OCOP stakeholders. Overall, OCOP producers comply well with state regulations regarding food safety. Workers directly involved in production at the facilities are equipped with knowledge and undergo regular health check-ups. Raw materials used in production and processing have clear origins..

To build, develop, and increase the economic value of OCOP products, the district will continue to encourage businesses, cooperatives, production facilities, and households to register for participation in product development, standardization, and ensuring compliance with criteria and guidelines. It will focus on supporting OCOP entities in completing documentation and procedures for evaluation and classification; strengthen the organization of training courses to enhance knowledge for managers and operators of the OCOP program at the district and commune levels, as well as for registered units to develop business plans, improve packaging, labels, traceability stamps, and food safety standards.

Ha Nhung