Mai Chau district has been tasked with the work to improve product’s value, develop brand and expand cultivation areas, contributing to poverty reduction and raising income for local residents.
Most of
the people in Thung Khe commune have replaced the native corn variety which
generates low productivity with cross-bred one. This creates an urgent need to
build brand for sticky corn in Thung Khe of Mai Chau district.
Along with the development of the commodity trade, the demand for corn as food has witnessed a surge in recent years. Corn is viewed as a high-quality type of vegetable edible when boiled or grilled. It is also the main ingredient in much-liked dishes of fried corn, soup, snacks or canned corn to export to foreign markets like Thailand and Taiwan. Besides, the corn stalk can be used as feed for cattle.
Thung Khe sticky corn, with large ear, firm, fragrant and soft kernel, is a specialty of Thung Khe commune. However, small-sized production has yet to tap the variety’s potential. In addition, the products do not have stable consumption, resulting in modest income for growers.
To maintain the product’s brand and improve livelihood of farmers and traders in Thung Khe, the provincial Department of Science and Technology is working with the People’s Committee of Mai Chau district to build a dossier seeking trademark registration for the product, as well as form a system to supervise and make use of the trademark. The dossier is also expected to build and expand a pilot model on the establishment and management of Thung Khe sticky corn./.
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