There are 21 products belonging to the food group of 11 OCOP entities from the localities of Ham Thuan Bac, Duc Linh and Phan Thiet City participating in this evaluation. Specifically: Suchi pure anchovy fish sauce with 60 degrees of nitrogen, Suchi pure anchovy fish sauce with 40 degrees of nitrogen; seaweed, dehydrated seaweed; traditional fish sauce and Black Fish seasoned fish sauce; Mau Hoang fish sauce, Con Ca Vang brand seasoned fish sauce, Tu Tuyet pure anchovy fish sauce with 40 degrees of nitrogen; TAFA grilled chicken eggs and TAFA fresh chicken eggs... These are all typical, traditional products of the localities, with completed packaging and labels, applying a traceability system and ensuring criteria on quality, food hygiene and safety.
According to the Council, the products proposed at the district level are products with potential and strengths of each region, linked to raw material areas and creating on-site jobs for local workers.
Mr. Nguyen Huu Phuoc - Deputy Director of the Provincial Department of Agriculture and Environment chaired the conference.
Council members score each product on the software.
At the conference, the subjects took turns presenting their profiles and introducing their products to the Council. The advisory team supported the analysis of profiles on the software and advised the Council during the scoring process.
The Council will organize the scoring, evaluation, and classification of provincial OCOP products over 2 days (June 10-11). The evaluation results will be compiled based on the average scores of the Council members, as a basis for considering the recognition of 4-star provincial OCOP products in the coming time.
Source: https://baobinhthuan.com.vn/21-san-pham-de-xuat-danh-gia-ocop-4-sao-cap-tinh-130912.html
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