(HBO) - The red lingzhi mushroom grown on wood by the centre for scientific and technological advances application of Hoa Binh province was recently designated as a product of the local "One Commune, One Product” (OCOP) programme.
Staff
of Hoa Binh’s centre for scientific and technological advances application
harvest red lingzhi grown on substrate bags.
Earlier, the Department of Science and
Technology of Hoa Binh successfully conducted a research project on growing
lingzhi on fresh acacia wood and sawdust. The outcomes of this study were later
transferred to the province’s sci-tech application centre to further develop
and put into commercial production.
Unlike the popular method of cultivation of mushroom
on sawdust, the centre used a completely new technique that uses only fresh
acacia wood without any additives. Therefore, the quality of these lingzhi is
almost similar to those growing naturally.
To produce mushrooms that meet quality, size and
appearance standards, growers must adjust cultivation conditions according to
each development stage. When the light yellow caps turn brown, the mushrooms
are eligible for harvesting. At that time, each cap weighs about 200 grammes.
Each substrate bag can produce three harvests of
mushrooms. The first lingzhi can be picked in about three months, and the next
harvests in about 70 – 80 days.
By using the new technique, lingzhi prices can
be reduced to around 500,000 – 600,000 VND (21.6 – 25.9 USD) per kg, compared
to the current prices of up to several million VND per kg on the market.
With outstanding benefits for human health,
lingzhi mushrooms can be used as an ingredient of traditional medicine or as
tea for daily use. Tests have proved that lingzhi grown on fresh acacia wood
has high content of medicinal substances.
Therefore, farmers can grow lingzhi to supply
high-quality products with lower prices to consumers.
In the time ahead, the sci-tech application
centre will continue perfecting the mushroom tissue cultivating process and
developing the processing line to provide growing materials and create new
products like herbal tea and packaged lingzhi. This is expected to open up new
economic development chances and improve locals’ income./.
Dao Village’s honey – a product certified with a 3-star OCOP (One Commune One Product) rating by Thong Nhat Agricultural Cooperative in Dao Village (Hoa Binh City) – is highly regarded by consumers for its quality, richness, and variety in packaging. The distinctively sweet taste of Dao Village’s honey leaves a lasting impression on anyone who has tried it.
In alignment with Project No. 07-DA/TU, issued by the Hoa Binh provincial Party Committee on November 1, 2021, Lac Thuy district has actively promoted investment and supported the sustainable development of its industrial and handicraft sectors during the 2021–2025 period. Alongside this, the district has remained committed to preserving and revitalising traditional craft villages.
Located in the northern part of Lac Thuy district, with a temperate climate and fertile soil, Phu Thanh commune has great potential and advantages in growing tea. The long-standing experience, combined with strict adherence to organic farming practices in the tea gardens, ensures that the dried tea products from Phu Thanh and Lac Thuy as a whole are sold out immediately upon production, providing a stable and prosperous life for the local people.
Amid efforts to streamline the administrative apparatus, Hoa Binh province has intensified measures to address challenges in land clearance, resettlement support, and infrastructure investment, aiming to speed up the progress of key projects.
Hoa Binh province has posted an unprecedented economic growth rate of 12.76% in the first quarter of 2025, marking its highest quarterly performance to date and positioning it as the second fastest-growing locality in the country, trailing only Bac Giang province.
Under current regulations, products in the One Commune – One Product (OCOP) programme that are rated three stars or higher must undergo re-evaluation every three months. However, in reality, some of these products fail to consistently meet the required standards, raising concerns about the sustainability of their OCOP certification. This underscores the urgent need for producers to enhance product quality and gradually develop their OCOP products into strong, marketable brands.
