This recognition not only affirms the quality and brand value of each product, but also opens opportunities to expand production scales, enhance competitiveness, and spread an innovative, creative spirit throughout the collective economic sector.

The selected outstanding products represent not merely recognition of each cooperative’s achievements, but serve as momentum for units to continue investing in quality improvement, packaging innovation, and brand building, while affirming the correct direction in exploiting native advantages, elevating specialty agricultural products, and developing community-based tourism linked with cultural identity.

From Điện Biên’s specialty purple sticky corn variety, Tiến Đạt Cooperative researched market demand and invested in processing to create diverse product lines such as original, honey, cheese, fish sauce seasoned, and spicy fish sauce seasoned purple corn. Among these, Spicy fish sauce seasoned purple sticky corn was recognized as 1 of the province’s 3 outstanding cooperative products in 2026.

Rather than selling raw agricultural produce, the cooperative chose to increase value through deep processing, granting products longer shelf lives, eye-catching packaging, and alignment with consumer tastes. Currently, the cooperative produces roughly 500 kilograms of products daily on average, with dried purple corn products present across numerous provinces and cities and warmly received by consumers.

Hoàng Văn Tài, Director of Tiến Đạt Cooperative, stated that recognition as an outstanding cooperative product holds special significance because it proves product quality, builds customer trust, and facilitates market expansion and consumption efficiency. The cooperative also quickly grasped digital transformation trends in marketing and business, introducing products regularly on Facebook, social media platforms, and e-commerce floors to bring local specialties to consumers faster and wider.

While Tiến Đạt Cooperative created an impression by elevating specialty agricultural products, Tủa Chùa Solanum Procumbens Cooperative chose to develop native medicinal herbs sustainably.

Recognizing that Solanum procumbens possesses good drought tolerance suited to Tủa Chùa’s climate and soil conditions, yields year-round harvests, has a long lifespan, and delivers economic value 3 to 5 times higher than food crops, the cooperative built a stable raw material area to develop healthcare product lines. The Solanum procumbens tea bag product guarantees clear material origins and food safety production processes while applying research findings regarding herb benefits for health, especially supporting liver function protection. That distinct advantage helped the cooperative win the Mai An Tiêm Award presented by the Viet Nam Cooperative Alliance and receive honors as an outstanding cooperative product in 2026.

Hoàng Văn Quang, Deputy Director of Tủa Chùa Solanum Procumbens Cooperative, noted that the unit will continue diversifying products with blended tea lines - such as Solanum procumbens with Celastrus hindsii, pennywort, or perilla - to satisfy increasingly diverse market demands, expressing hopes for support in expanding land funds, investing in infrastructure, workshops, and machinery, and accessing capital to develop large-scale material areas that create stable jobs for local laborers, especially middle-aged women and disadvantaged households.

Beyond agriculture, tourism recorded an impression with Pha Đin ecotourism and experiential services (Pha Đin Pass) by Pha Đin Cooperative. Exploiting majestic natural advantages atop Pha Đin pass in Háng Tàu village, Quài Tở commune, the cooperative developed diverse service types including sightseeing, seasonal flower valley check-ins, native cultural experiences, Northwest culinary tastings, homestay lodging, camping, and outdoor activities.

Particularly, putting the Pha Đin Tourism Market into operation created a fresh highlight for the destination, serving as a venue to trade local specialties and traditional handicrafts while providing a cultural exchange space that extends tourist stays and elevates spending.

According to Trần Thị Mỹ Linh, Director of Pha Đin Cooperative, recognition as an outstanding cooperative product provides momentum for the unit to continue improving service quality, building brands, and promoting Điện Biên tourism images, while spreading confidence to encourage other cooperatives to invest boldly in new fields, especially rural tourism linked with traditional cultural preservation.

All three recognized products share the common trait of originating from available local advantages and blending traditional values with innovative production and business mindsets. From specialty produce and native medicinal herbs to tourism services, cooperatives chose value enhancement over traditional resource exploitation. Tiến Đạt Cooperative representatives expressed desires for additional support regarding tax policies, machinery, and equipment to increase productivity and modernize production toward Industry 4.0, which aligns with common aspirations among many cooperatives transitioning from small-scale production to large-scale commodity production.

Honoring outstanding cooperative products creates momentum for recognized units while inspiring an innovation emulation spirit across the entire collective economic sector, as acknowledging quality products elevates cooperative brands and opens opportunities for market connectivity, trade promotion, and investment attraction.