Applying scientific and technological advances to develop commodity products

(Baonghean) -According to preliminary statistics of the Technology Management Department (Department of Science and Technology), there are currently 37 products in the province that carry the reputation of Nghe An; of which 25 are specialties, some of which have a "brand" on the market and have great commercial potential such as: Nam Dan soy sauce, Quy Chau incense, Van Phan fish sauce...

These products are associated with natural conditions, traditional industries and cultural features of the regions, so they have a lot of significance in the socio-economic development of the locality. However, for a long time, specialties and traditional products have not been invested in research, conservation and development, so they are less competitive in the market. Realizing that problem, in recent years, the Department of Science and Technology has prioritized the application of scientific and technological advances to preserve and develop traditional products and local specialties, gradually turning them into commodities. This is a right direction, initially bringing positive results.

Among the specialties and traditional products of Nghe An, fruit trees are known for the most varieties. On this subject, there have been many topics and projects on science and technology implemented such as: Research on conservation and development of Tuong Duong mango variety; Research on application of micro-grafting technology to restore Xa Doai orange variety; Support for building, promoting and developing Vinh orange brand; Building a model for restoring native orange varieties in Minh Thanh commune, Yen Thanh district; Applying scientific and technological advances to build a model for renovating degraded lemon gardens in Nam Dan district; Applying scientific and technological advances to build a model for restoring and developing Quang Tien pink grapefruit variety; Applying scientific and technological advances to create and develop black canarium trees in Thanh Chuong district. The objectives of these topics and projects are to classify plant varieties, evaluate typical biological characteristics (mainly morphology and product quality); build models for breeding, restoring and developing traditional products.

In addition, traditional raw material plants are also interested and become the subject of restoration and development through science and technology projects: Support for building a model for breeding and hunting for raw materials in Quy Chau; Building a garden for breeding red ants in Ky Son and Que Phong districts. Livestock products are also focused on (project: Applying scientific and technological advances to develop local yellow cow breeds (Mong cows) in Ky Son district). The issue of developing goods and building brands is interested through the projects: Support for building a model for processing instant commercial jellyfish in Dien Chau district; Building a collective brand for the craft village of rice paper and peanut candy Vinh Duc - Do Luong; Building a collective brand for Hai Giang - Cua Lo fish sauce products with the goal of diversifying products, improving competitiveness and economic efficiency for products.

The results of applying scientific and technological advances to develop commodity products based on traditional products show that: Although not all topics and projects are successful and complete the set goals, the studies have classified and evaluated the outstanding characteristics and uniqueness of traditional products, so they are very meaningful in preserving valuable genetic resources. In the condition that the research and application of scientific and technological advances have not yet comprehensively solved the problems, it is very necessary to propose solutions to protect and sustainably exploit to preserve and develop traditional products.



Granting geographical indication protection certificate for Vinh orange products. Photo: Duong Van

Traditional products with strategic investment (Quy Chau incense, Nam Dan soy sauce, Vinh orange) from the stage of breeding and expanding production area, trial production according to new technology processes, to building and developing brands have brought great efficiency in many aspects, creating sustainable development for traditional products. Besides, some traditional products such as Thanh Chuong black plum, Ky Son Mong beef, Minh Thanh orange, Nam Dan lemon,... have been initially invested and researched and have brought good efficiency, contributing to the recovery and improvement of productivity, creating large output with high quality to become commodity products.

The above results have confirmed that the application of scientific and technological advances to develop commodity products based on local traditional products is an important and necessary priority. To combine the preservation and conservation of genetic resources and the promotion of cultural values ​​with the commercialization of traditional products, it is necessary to pay attention to the following issues:

- It is necessary to continue investigating, surveying, and evaluating local specialties and traditional products to determine the direction of exploitation and development. The investigation content not only classifies, determines the endemicity, value of genetic resources, traditional "technological" processes... that need to be preserved as scientific and cultural values, but also needs to evaluate the commercial potential and the ability to become a commodity product of the product. On the basis of having appropriate solutions for each product.

- It is necessary to choose accurately and appropriately the stage of impact of science and technology on the product. Investing in science and technology to develop traditional products is extremely necessary. But which stage of the product value chain science and technology impacts is something that needs to be thoroughly studied, so that the impact ensures two goals: Ensuring or improving the inherent quality of specialties or traditional products, while expanding production and increasing product volume. In fact, depending on each product, it is possible to impact stages such as: breeding, breeding and growing processes (specialty plants and animals); raw materials, equipment, technological processes, new products (processing); human resource training, brand building and market development... There are products that must simultaneously impact all stages, but for the most part, only a few key stages are needed to create positive changes.

- It is necessary to mobilize and integrate resources for the development of specialties and traditional products. In particular, science and technology resources are mainly for basic research on products and product manufacturing processes, transferring technology processes, supporting human resource training, building and establishing brands and geographical indications for products. Other resources need to be mobilized to expand production and business, build facilities and equipment, expand markets, etc.

- There should be policies to encourage and support the development of local specialties and traditional products, considering this an important direction for developing commodity products, not only having economic significance but also profound cultural significance.

Le Van Khanh (Nghe An Department of Science and Technology)