Spicy ginger

Despite calls for a "rescue" effort from organizations and individuals through channels like newspapers and social media, the amount of ginger grown and harvested by farmers in mountainous areas this past season has not sold much. Currently, in highland districts such as Ky Son and Tuong Duong, thousands of tons of ginger remain unsold. The reason is likely not only due to the impact of the Covid-19 pandemic, which prevented the transportation of this agricultural product, but also seems to indicate a "surplus crisis."

People in Ky Son harvest ginger. Photo: QA

In Ky Son district, ginger and turmeric have been cultivated as commercial products for over five years. With hundreds of hectares dedicated to ginger cultivation, the crop is planned in the high mountainous areas inhabited and produced by the Mong ethnic minority. Along with other crops, ginger is expected to contribute to improving the already difficult lives of the mountainous communities. With the support of the Science and Technology sector, in 2019 Ky Son ginger was granted geographical indication certification by the Intellectual Property Office. This means that Ky Son ginger has been protected by the authorities in terms of brand, recognized for its quality, and has become a specialty of this highland district.

In previous years, ginger cultivation truly brought joy to the people, especially the Hmong ethnic group. This agricultural product supplemented the income of households involved in its cultivation. But as the saying goes, joy doesn't last. Ginger is grown extensively, with high yields, while the market and consumption of agricultural products remain insufficient. For a long time, people have had to sell in small quantities to private traders and depend on their purchasing power.

The Farmers' Association of Bao Thanh commune (Yen Thanh district) supports the sale of Ky Son ginger. Photo: XH

The struggle to find markets for agricultural products is nothing new. The same is true for Ky Son ginger. What's noteworthy is that in the past, local authorities and relevant agencies had used various methods to promote and encourage people to expand ginger cultivation to improve their livelihoods. Now, ginger is in surplus and stockpiled, and farmers are hoping that the authorities at all levels will find a way to secure a market for their product. Ginger is inherently spicy, and the longer it's stored, the spicier it becomes…