(HBO) - The north-western province of Hoa Binh is working to set up, manage and develop brand for Thung Khe sticky corn, a specialty of Mai Chau district, in the 2019-20 period.
Mai Chau district has been tasked with the
work to improve product’s value, develop brand and expand cultivation areas,
contributing to poverty reduction and raising income for local residents.
Most of
the people in Thung Khe commune have replaced the native corn variety which
generates low productivity with cross-bred one. This creates an urgent need to
build brand for sticky corn in Thung Khe of Mai Chau district.
Along with the development of the commodity
trade, the demand for corn as food has witnessed a surge in recent years. Corn
is viewed as a high-quality type of vegetable edible when boiled or grilled. It
is also the main ingredient in much-liked dishes of fried corn, soup, snacks or
canned corn to export to foreign markets like Thailand and Taiwan. Besides, the
corn stalk can be used as feed for cattle.
Thung Khe sticky corn, with large ear,
firm, fragrant and soft kernel, is a specialty of Thung Khe commune. However,
small-sized production has yet to tap the variety’s potential. In addition, the
products do not have stable consumption, resulting in modest income for
growers.
To maintain the product’s brand and improve
livelihood of farmers and traders in Thung Khe, the provincial Department of
Science and Technology is working with the People’s Committee of Mai Chau
district to build a dossier seeking trademark registration for the product, as
well as form a system to supervise and make use of the trademark. The dossier
is also expected to build and expand a pilot model on the establishment and
management of Thung Khe sticky corn./.
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