Efficiency from developing organic food
In addition to the objective of protecting customers’ health, Hoa Binh collective farming in Ha Dong district has identified organic vegetable production is the direction forward to improve efficiency and sustainability in production.
Strictly follow proceduresAt present, demands for clean and safe food are soaring. With this opportunity, since 2008, Hoa Binh collective farming has implemented the model of organic vegetable production. Right at the beginning, members of the collective farming have been equipped with skills and knowledge about the consequences of overused pesticides, as well as production regulations.
Members of Hoa Binh collective farming are packaging products.
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Hoa Binh collective farming currently has 11.7 acres for organic vegetable production, which is confirmed up to the Vietnamese Good Agricultural Practices (VietGap) standard. The collective farming produce in average 2 tons of vegetable every day. The collective farming is also responsible for product distribution and pay more than the market price of 1,000 VND/kg for members.
Taking part in this process from the beginning, Le Duc Trung (Yen Nghia ward) said, in the past, his family spent 10 million VND per year for purchasing pesticides and fertilizers. However, with the organic production, the expense has reduced significantly but with higher benefit. “every year we have the profit of 80 million VND” – Trung said.
Sustainable development
Sharing about the efficiency of this model, Chief of Hoa Binh collective farming Trinh Van Vinh said, after years of proving the product quality and developing brand, demand for the collective farming’s products have been growing. At present, besides 9 grocery stores in Hanoi, the collective farming is cooperating with 12 schools in Ha Dong District to supply vegetable. Avoiding the overuse of chemicals has contributed to the balance of ecosystem, in turn improving the land and water environment. Without too many pest and insects, members in the collective farming do not have to spend too much on prevention measures, for which improve production efficiency. It has also increase farmers’ awareness in protecting community’s health and safety in production. As a result, organic food development not only meets the demand of customers, but also enhances the farmers’ credibility and increase product price. As such, this can be seen as a sustainable production method for the future.
Benefits from organic food production are clear, however, in fact, the collective farming has only ensured distribution for 50% the members’ output, while members have to sell the remaining in markets. As such, the product price sometimes does not fully reflect the effort and expenses.
“In the coming time, the collective farming will continue cooperate with supermarkets and retailers to distribute 100% output of the members, in turn ensure the income for farmers. We look forward to receiving supports from administrative agencies, so that organic food production can flourish in the future” – Chief of Hoa Binh collective farming Trinh Van Vinh said.
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