The approach is boosting the local brand, generating stable livelihoods, and creating distinctive experiences for visitors drawn to destinations such as Ky Co, Eo Gio, and Hon Kho.
According to the Quy Nhon Dong People’s Committee, the ward currently has 21 OCOP-certified products, including three 4-star and 18 3-star items. These local specialties, ranging from fish sauce to dried seafood, are increasingly popular among tourists, contributing to both economic growth and cultural preservation.
At the forefront of this transformation is the Huong Thanh Seafood Production and Trading Cooperative, established in 2019 by Director Mai Thi Huong. The cooperative sources seafood directly from fishermen, processes it under strict hygiene standards, and markets products such as traditional fish sauce, dried anchovies, shrimp paste, and sun-dried squid.
Since joining the OCOP program, Huong Thanh has seen its reputation rise, with fish sauce recognized as a 3-star product in 2022 and four additional products certified in 2023.
“Tourists love buying our fish sauce, dried shrimp with lime leaves, and sweet-and-sour anchovies as gifts,” Huong said, adding that the cooperative earns an annual post-tax profit of about 500 million VND (approximately USD 20,000), providing stable jobs for local workers.
Another local success story is Thanh Van Fish Cake Facility on Dien Bien Phu Street, known for more than two decades of seafood processing expertise.
Managed by Tran Thi Ha, the facility offers seven OCOP products, including three 4-star items, steamed fish cake, fried fish cake, and fried fish balls, widely sold across provinces and popular among visiting tourists.
Visitors like Nguyen Thi Huyen from Hai Phong City say Quy Nhon’s appeal lies not only in its beaches and hospitality but also in its authentic local cuisine. “The OCOP products are beautifully packaged and convenient to take home as gifts,” she said.
Chairman Tran Viet Quang of the Quy Nhon Dong People’s Committee emphasized that integrating OCOP products into tourism is a sustainable direction for the ward’s socio-economic growth.
Upcoming plans include investment in coastal resorts at Nhon Ly and Nhon Hai, expanding eco-tourism and community-based tourism, and developing experiential activities such as night squid fishing, net pulling with fishermen, and on-site seafood processing.
The local government also aims to accelerate digital transformation in tourism management and promotion, connecting OCOP products to e-commerce platforms and social networks. “Specialty products like fish sauce, fish cake, sun-dried squid, and seaweed are becoming brand ambassadors for Quy Nhon tourism,” Quang noted.
Efforts are also underway to preserve and celebrate coastal cultural traditions, including the Whale Worship Festival, Mountain Opening Festival, and folk performances such as hat boi, cheo ba trao, and bai choi singing.
The Whale Worship Festival of Van Dam Xuong Ly, recognized as an intangible cultural heritage, is being developed into a signature cultural tourism product to enrich the region’s identity and promote sustainable marine development.