OCOP program drives sustainable rural economic development

Since its launch in Dong Nai in 2019, the One Commune One Product (OCOP) program has made significant progress. By capitalizing on the distinctive strengths of each locality, it has developed hundreds of certified OCOP products, becoming a key driver of rural socio-economic development.

Members of the Bu Lach Organic Cashew Cooperative in Tho Son commune harvest rau nhip (forest vegetable) grown under cashew trees. Photo: Binh Nguyen

In recent years, the program has increasingly shifted its focus from expanding the number of OCOP products to improving their quality through green and circular economy models, contributing to more sustainable rural development.

Transforming production mindsets

To date, Dong Nai has recognized 451 OCOP products developed by 272 producers, including 86 enterprises, 116 household businesses and production establishments, 53 cooperatives and 17 cooperative groups. Among them are 11 five-star products, 89 four-star products, while the remainder have been awarded three-star status. OCOP products are now available across all communes and wards in the city. They are distributed through major supermarket chains such as Co.opmart and Big C, while more than 90 products are sold on e-commerce platforms.

Nguyen Van Thang, Deputy Director of the Dong Nai Department of Agriculture and Environment (DoAE), said the OCOP program has been implemented on a broad scale while placing increasing emphasis on quality and innovation, making it a driving force for rural economic development. Among the program's most notable achievements has been the rapid expansion of smart production models, digitalized production processes, product traceability systems and the effective use of e-commerce platforms.

He added that the program is increasingly embracing green and circular economy models in line with changing consumer preferences in both domestic and export markets. Many OCOP products developed by local enterprises and cooperatives have not only strengthened their position in the domestic market but have also been successfully exported to numerous countries, contributing to the sustainable development of the rural economy.

The program has evolved beyond simply increasing the number of certified products. Greater emphasis is now placed on product quality, packaging, food safety and brand development. Many producers have shifted from traditional farming practices to more professional production models by investing in advanced technologies and marketing their products through e-commerce platforms. Digital marketing is no longer limited to businesses, as an increasing number of cooperatives and farmers are effectively promoting and selling their products online.

At festivals, exhibitions and trade promotion events organized by the DoAE, livestream selling has become a regular feature, helping enhance the visibility of OCOP products and expand their reach to consumers at home and abroad.

Bui Van Ty, Head of the Tan Trieu Organic Pomelo Cooperative Group in Tan Trieu ward, said local farmers have received training on digital marketing, online business skills and livestream selling directly from their orchards. These activities have provided farmers with valuable new distribution channels, helping their products become more competitive while creating more stable market opportunities.

Leveraging local cultural heritage

The program has helped reorganize rural production through cooperative and cooperative-group models, strengthening value-chain linkages from production to marketing while encouraging broader participation by farmers. Many OCOP products embody the cultural identity of local communities, particularly ethnic minority groups. These include forest honey, traditional rice wine (ruou can) and handwoven brocade textiles produced by the S'tieng and M'nong ethnic communities, as well as well-known specialties historically associated with the former Bien Hoa–Dong Nai region, such as Tan Trieu pomelo, Trang Bom cocoa, Long Khanh rambutan and Bien Hoa pottery.

Members of the Bu Lach Organic Cashew Cooperative in Tho Son commune package rau nhip. Photo: Binh Nguyen

The program has also expanded into remote and border areas inhabited by ethnic minority communities, creating sustainable livelihoods for local residents.

The Bu Lach Cooperative has built an integrated value chain for organically growing rau nhip beneath cashew trees, processing the vegetable and distributing it to markets across the country. The product has been certified as a three-star OCOP product, helping build a brand for a local delicacy that was previously known only within the surrounding area.

Thi Khui, Director of the Bu Lach Organic Cashew Cooperative, said all cooperative members belong to ethnic minority communities that traditionally relied almost exclusively on cashew cultivation for their livelihoods. Rau nhip has long been a traditional food of the indigenous communities. By intercropping it organically beneath cashew trees, cooperative members can produce clean vegetables with relatively little maintenance while generating higher incomes. The OCOP program has helped them build a recognized brand, expand market access and create more sustainable livelihoods for S'tieng and M'nong communities.

By B. Nguyen – Translated by M.Nguyet, Minho