'Spicy' ginger

Despite calls for “rescue” from organizations and individuals through channels such as newspapers and social networks, the amount of ginger grown and harvested by the mountain people in the last crop has not been sold much. Currently, in remote districts such as Ky Son and Tuong Duong, thousands of tons of ginger are still unsold. The reason is certainly not only due to the impact of the Covid-19 pandemic, which has prevented this agricultural product from being transported, but it seems that a “surplus crisis” scenario is occurring.

Ky Son people harvest ginger. Photo: QA

In Ky Son district, ginger and turmeric have been grown as commercial products for more than 5 years. With an area of ​​hundreds of hectares, ginger is planned in the high mountains in the living and production area of ​​the Mong ethnic group. Along with a number of other crops, ginger is expected to contribute to improving and enhancing the difficult lives of mountainous communities. With the support of the Science and Technology sector, in 2019, Ky Son ginger was granted a geographical indication certificate by the Department of Intellectual Property. This also means that Ky Son ginger has been protected by the competent authority for its brand, recognized for its quality and has become a specialty of this remote district.

In the past years, ginger has really brought joy to people, especially the Mong people. This agricultural product has added to the income of households participating in growing it. But people still say that joy often does not last long. Ginger is grown in large quantities, with high productivity, while the output for agricultural products and consumption still cannot meet the demand. People have long had to sell small quantities to traders and depend on the purchasing power of these people.

Bao Thanh Commune Farmers' Association (Yen Thanh) supports the consumption of Ky Son ginger. Photo: XH

Struggling to find outlets for agricultural products is not a new story. Ky Son ginger is no exception. It is worth mentioning that in the past, local authorities and functional agencies used many ways to propagate and mobilize people to expand ginger acreage to improve their lives. Now, ginger is in excess, stagnant there and people are also looking forward to the authorities at all levels to outline a way to consume the product. Ginger is inherently spicy, if left for a long time it will surely be "spicier"...