TRADITIONAL FOOD PRODUCTS AND THEIR PROMOTION STRATEGY IN VIETNAM
Vol. 133 No. 5C (2024), Original Article
Vol. 133 No. 5C (2024)

TRADITIONAL FOOD PRODUCTS AND THEIR PROMOTION STRATEGY IN VIETNAM

Original Article
https://doi.org/10.26459/hueunijed.v133i5C.6994
Published 2024-09-30
Hoang Thanh Long
University of Economics, Hue University, 99 Ho Dac Di St., Hue, Vietnam
Pham Xuan Hung
University of Economics, Hue University, 99 Ho Dac Di St., Hue, Vietnam
Nguyen Thi Thuy Hang
University of Economics, Hue University, 99 Ho Dac Di St., Hue, Vietnam
Duong Thi Tuyen
University of Economics, Hue University, 99 Ho Dac Di St., Hue, Vietnam
Nguyen Huu Linh
University of Economics, Hue University, 99 Ho Dac Di St., Hue, Vietnam
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Keywords

traditional food products
promotion strategy
OCOP
Vietnam

Abstract

Traditional product development and their interest have been increasing among stakeholders recently. This research applies mixed methods of comprehensive literature review and secondary data collection related to the Vietnamese traditional food products (TFPs) production and a national promotion strategy for these products, namely the One Commune One Product program (OCOP). The results show that Vietnam has lots of traditional products, including foods, drinks, fermented products, … of which foods dominate the most proportion. In this study, TFPs in Vietnam are categorized into groups of traditional fermented products of alcoholic beverages, fish products, meat, soybean products, and vegetables. Additionally, the OCOP program has attained significant results of developing the TFPs, increasing income, and improving livelihoods for farmers.

https://doi.org/10.26459/hueunijed.v133i5C.6994
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