On August 11, at the People's Committee of Cai Ngang commune, Vinh Long province, the Innovation and Development Project of Vietnamese Jackfruit Industry was introduced, and the brand development program "Cai Ngang Red-flesh Jackfruit" was announced.
Choosing Cai Ngang as the first pilot model aims to build a process from raw material areas, production, brand to consumption, then assess the reality to improve and replicate in potential localities.
Mr. Nguyen Tuan Khoi - Chairman of Food Bank Vietnam, Founder of Jackfruit Vietnam Project said that the program not only focuses on fresh jackfruit but also aims to develop a complete value chain.
Cai Ngang was chosen because we wanted to start from a specific model, do it real, deploy it real and evaluate from reality. The goal is to build products with brands, stories and markets," said Mr. Nguyen Tuan Khoi.
According to the program, the parties will review raw material areas, improve production techniques, build brands, trace origins, develop processed products, and connect businesses, distribute, promote and promote trade.
Mr. Tran Ngoc Tuan - Deputy Secretary of the Party Committee, Chairman of Cai Ngang Commune People's Committee said that the locality considers being selected for a pilot program as an opportunity to promote agricultural advantages and build a brand for typical products.
The locality will coordinate with the Project Board, cooperatives and people to implement it in accordance with reality, especially developing the raw material area and the brand'Cai Ngang Red Liar Jackfruit'," Mr. Tran Ngoc Tuan said.
Within the framework of the program, the Jackfruit Vietnam Project and Hau Loc Agricultural Cooperative signed a memorandum of understanding on cooperation, focusing on developing raw material areas, improving quality, building brands and connecting markets.
Mr. Luu Van Chinh - Chairman of Hau Loc Agricultural Cooperative said that the cooperative expects the program to help people improve production quality, stabilize output and expand connections with businesses and consumption partners.
For farmers, the important thing is that the product is of quality and has a stable output. The cooperative will coordinate with other parties to gradually build a brand and bring products to many markets," said Mr. Luu Van Chinh.
Mr. Duong Thanh Dao - Vice Chairman of the Ho Chi Minh City Culinary Association said that bringing red-flesh jackfruit into processing and cuisine will open up more consumption directions, increase the value of agricultural products and promote local products.
According to Mr. Duong Thanh Dao, from August 24-30, vegetarian food products from Cai Ngang red-flesh jackfruit are expected to be introduced at the Ho Chi Minh City Vegetarian Food Festival, thereby reaching consumers and businesses.
After the pilot phase, the project will evaluate the results of raw material areas, production, brands, products and markets to continue to improve the model, aiming to expand connections with jackfruit growing areas nationwide.
