According to the provincial Department of Agriculture and Environment, Gia Lai currently has 852 OCOP products rated between three and five stars, including 698 food products, which account for nearly 82% of the total. Authorities said the dominance of food processing products has increased the need for stricter quality control and post-certification supervision.
The province has shifted its management approach toward post-inspection monitoring, focusing on food safety, production conditions, product declarations, labeling compliance and raw material traceability to ensure products maintain standards after certification and preserve their market reputation.
Producers are also moving toward comprehensive standardization, from raw material sourcing to processing technologies.
Trần Lâm Gia Phát One Member Limited Liability Company, based in Hội Phú ward, sources clean ingredients from its own striped pig and chicken farms to produce sausages, smoked meat and Vietnamese pork rolls.
The company has invested in freeze-drying, deep-freezing and sterilization technologies while avoiding additives and preservatives. Director Trần Thị Bé said all products have achieved OCOP certification, annual sales exceed 20 tons and profits increase by around 10% each year.
Xuân Cao Nguyên Bird’s Nest Development Joint Stock Company has adopted a similar strategy centered on technology and standardized production. Its processing line complies with ISO 22000:2018 standards and uses cold-drying technology to preserve nutritional value.
The company has developed more than 20 product lines, including 12 products rated between three and four OCOP stars. Monthly sales reach nearly 10 kilograms of raw and refined bird’s nest products and around 1,000 jars of processed bird’s nest.
At the household level, producer Trần Thị Duyên in Hoài Nhơn Đông ward said strict control of raw materials and production processes helped her pure fish sauce and fermented fish sauce products achieve three-star OCOP certification. The facility maintains stable output and annual profits of more than 500 million VND (about USD 19,200).
In Phú Túc commune, 24 OCOP products, mainly beef, pork and ant salt products, have secured relatively stable market access. Local authorities said the commune benefits from a cattle herd of more than 23,000 head and the certified “Krông Pa - Gia Lai Beef” brand, which provides a distinctive raw material base. The commune plans to further standardize production and gradually apply VietGAP and HACCP quality management systems to increase product value and differentiation.
Tuy Phước Đông commune currently has four OCOP products and plans to develop 10 more by 2030. Vice Chairman of the commune People’s Committee Tôn Kỳ Hải said authorities are guiding producers to adopt standardized production processes, apply processing and preservation technologies, ensure product traceability and strengthen value chains linking production with consumption.
Provincial authorities said the development of food-based OCOP products is now focused not only on quantity but also on quality, added value and sustainable brand building. Current measures include zoning raw material areas, strengthening cooperation among businesses, cooperatives and farmers, applying VietGAP, GlobalGAP and organic standards, assigning codes for planting areas and packaging facilities, improving traceability systems and investing in advanced processing technologies.
The Department of Industry and Trade said trade promotion activities are being expanded through fairs, supply-demand connection programs, OCOP sales points, supermarket distribution networks and e-commerce channels. Authorities also see free trade agreements such as the European Union-Vietnam Free Trade Agreement, the Comprehensive and Progressive Agreement for Trans-Pacific Partnership and the Regional Comprehensive Economic Partnership as strategic opportunities to expand export markets while raising product standards.