After the New Zealand Embassy-funded safe vegetable project concluded in 2021, local farmers have sustained and expanded the initiative, boosting both productivity and income.
Đặng Văn Khánh, a farmer from K3 village, explained: “After the project ended, residents became familiar with safe vegetable cultivation techniques.
Many households in K3 and K2 villages continue to grow temperate vegetables to supply the market.”
On her 1,440-square-meter plot (about 0.35 acres), Đinh Thị Boi of K3 village previously planted green beans and black beans, but earnings were unstable. Through the safe vegetable project, she received technical training and gradually shifted to crops such as cauliflower, napa cabbage, carrots, and lettuce.
Over time, she overcame pest and disease challenges, achieving more stable yields. Her vegetables now supply both local households and companies, with orders ranging from dozens to hundreds of kilograms.
“With strong community support, my income has become more secure. From a few hundred square meters during the project, I have now expanded my safe vegetable area to 1,000 square meters (approximately 10,000 sq. ft). This gives me greater confidence in pursuing this path,” she said.
Other households in Vĩnh Sơn are also restructuring their farming. Among them, Bùi Ngọc Thanh of K2 village has emerged as a leader. Initially cultivating just a few sào (about 360 square meters per sào), he used staggered planting to control weeds and ensure year-round supply. He later expanded to nearly two hectares.
By linking vegetable production with community-based tourism, Thanh sells part of his harvest directly to visitors while distributing the rest through stores and mini-supermarkets.
For the 2025 Lunar New Year, he invested in planting 1,000 square meters of strawberries (valued at about 300 million VND, or USD 12,000), combining agriculture with experiential tourism.
“Visitors to Vĩnh Sơn can now enjoy cherry and apricot blossoms while also picking strawberries in the garden. This experience not only attracts more tourists but also raises the profile of our agricultural products, creating broader market opportunities,” Thanh said.
According to Đinh Cư, Vice Chairman of the Vĩnh Sơn Commune People’s Committee, temperate vegetables are well-suited to the local climate and soil.
The commune plans to expand scientific and technical support, strengthen linkages between farmers and businesses, and stabilize markets.
“After the project, local farmers changed their mindset, becoming more proactive and making better use of natural advantages.
In the long term, temperate vegetables and fruit trees will not only provide stable livelihoods but can also be combined with eco-tourism, contributing to local socio-economic development,” Cư said.
Yet, challenges remain. Lê Văn Thuận, Head of Vĩnh Sơn’s Economic Department, pointed out that irrigation is the biggest obstacle.
The commune is seeking funding to improve water systems, enabling farmers to cultivate more effectively.
At the same time, temperate vegetables are being integrated into agricultural and forestry development strategies alongside other key crops, including macadamia, durian, orange, lemon, and avocado.