Agricultural products contribute to tourism development

BHG - In recent years, Dong Van District has actively developed commercial agricultural products, capitalising on its strengths to serve the tourism market. Numerous highland specialties have become popular among both locals and visitors, such as buckwheat seeds, mint honey, yellow beef, black chicken, local black pork, sam khoai (a native tuber), wind chillies, linen, fermented black soybeans, rice crackers, and green tea.

Various local agricultural products showcased at the Dong Van tourism product exhibition booth.

In 2025, the district plans to introduce 13 new agricultural products including khau nhuc (braised pork), canned stewed pork leg, dried radish, arrowroot vermicelli, dried beef, and beef sausage, expected to be launched in the second quarter. As of now, Dong Van boasts 23 One Commune One Product (OCOP)-certified products rated three stars or higher, and is projected to reach 29 by year’s end — well-positioned to meet tourism-related demands.

Alongside brand development, the district is strengthening linkages between farmers and restaurants or hotels for product consumption. Since September 2024, formal commitments have been established, marking an effective distribution channel. In the first quarter of 2025, Dong Van expanded its partnerships to include seven more restaurants and hotels, contributing to the consumption of over 4.6 tonnes of beef, nearly 7 tonnes of local chicken, more than 5 tonnes of pork, 1.3 tonnes of goat meat, and over 2 tonnes of various vegetables, generating a total value of approximately 6.4 billion VND.

According to Pham Duc Nam, Vice Chairman of the Dong Van District People’s Committee, while several products have achieved economic value, most remain small-scale and spontaneous, with simple packaging and presentation that fail to meet increasing consumer demands. Therefore, the district will continue to implement support mechanisms for businesses and cooperatives to invest in agricultural processing, focus on food hygiene and safety, and build clear branding and labelling, including dedicated product display stores.

Furthermore, Dong Van will collaborate with departments, sectors, and research institutes to apply technology in production and processing, aiming to create high-quality products with attractive packaging that aligns with market preferences. The district also promotes the development of products meeting VietGAP, organic, and OCOP standards, ensuring traceability and facilitating distribution through digital platforms.

MY LY