Mr. Thanh, a representative of a production facility, brought dried sea shrimp from former Kien Giang (now An Giang) to Ho Chi Minh City. He reported that nearly 10 kg of product prepared for customers sold out within one hour. He explained that fishermen naturally catch the shrimp, which are then processed using cold drying technology. This method combines hot air circulation and vacuum drying, replacing traditional sun-drying. The process helps the shrimp retain their vibrant color, firm texture, and natural sweetness, while preserving them longer and reducing the risk of bacterial contamination or chemical residues.

Due to consistent quality, many customers purchased several kilograms for Tet celebrations or as gifts, despite the price of 1,5-1,6 million VND per kg. "I only brought a small quantity to the city to gauge the market, and I didn't expect them to sell out so quickly", Mr. Thanh stated.

Dried sea shrimp priced at 1,5 million VND per kg sold out within one hour. Photo: Thi Ha

In addition to dried shrimp, Mr. Thanh's ST25 rice and chim roi rice were also popular among consumers. A representative from the production facility stated that both products achieved OCOP 4-star certification (One Commune One Product program). Notably, chim roi rice is a microbially grown variety cultivated in the organic shrimp-rice farming area of Mien Thu, Kien Giang (now part of An Giang). This rice is linked to a local legend of seeds carried and dropped by birds. Each 5 kg bag of rice sold for approximately 170,000 VND, equivalent to 35,000 VND per kg.

The shopping atmosphere was also lively with ready-to-eat products. Soc Trang Quang Tran sausage attracted many customers from the early afternoon on 26/12, with beef sausage and shrimp sausage being the bestsellers. A representative from the facility reported that since the beginning of December, order volumes have increased by approximately 10-20% compared to previous months.

"We brought six types of specialties to Ho Chi Minh City, most of which achieved OCOP 3-4 star certification, both to sell products and to promote them, seeking opportunities to connect with clean food stores and distributors", Mr. Khanh shared.

For Ho Chi Minh City consumers, access to various regional specialties during the year-end season provides more choices for Tet meals and gifts. Ms. Hang, a resident of Xuan Hoa ward, stated that in addition to sausages, dried Western region specialties, and delicious rice, she also purchased Ha Long squid paste, which achieved OCOP 3-star certification and meets Quang Ninh standards, for personal consumption and as gifts for relatives.

According to Mr. Le Viet Binh, Deputy Chief of Office for the Ministry of Agriculture and Rural Development, Southern Region, introducing OCOP products to Ho Chi Minh City during the peak year-end season aims to expand distribution channels for local agricultural products. It also helps consumers access products with clear origins and quality control. These products were showcased at the "OCOP Regional Specialties and Cuisine" program, held from 26/12 to 28/12 in Ho Chi Minh City. The event featured approximately 200 booths displaying specialties from the Central Highlands, Southeast region, and other localities. Most products achieved OCOP 3 to 5-star certification, with some vendors combining direct sales and livestreaming to broaden their reach during the Tet shopping season.

Thi Ha