Vietnam integrates OCOP products with tourism for sustainable livelihoods

Vietnam is exploring ways to integrate OCOP (One Commune, One Product) goods into tourism to create sustainable livelihoods and increase market value. By connecting traditional products with local culture and culinary experiences, producers aim to enhance brand recognition and diversify income streams for rural and mountainous communities.

In Hải Ninh, the Chiến Thắng Seafood Purchasing and Processing Cooperative seeks to link its Luận Nghiệp fish sauce production with tourism. The goal is to allow visitors to experience the 24-month fermentation process and explore local coastal culture. Similarly, in Hà Tĩnh, deer farming in Hương Sơn is being positioned as a potential tourism attraction through experiential activities.

The Agricultural Trade Promotion Center emphasizes that success lies in combining agricultural production with processing, trade, and tourism. This model leverages local ecological diversity and cultural identity to create spaces where producers can engage directly with consumers, thereby boosting consumption and fostering community-based tourism.