To promote for Tra My cinnamon, it is necessary to apply technology to the deep processing. This aims to enhance the competitiveness of cinnamon-based products.
Da Nang currently has nearly 4,000 hectares of Tra My cinnamon plantations. In which, several cinnamon-based products have received recognition under the One Commune One Product Program. Specifically, these include cinnamon essential oil, cinnamon powder, and handicraft products.
However, the value chain of Tra My’s cinnamon has yet to match its potential and advantages. Production remains small-scale and fragmented, and there is a risk of losing its unique characteristics. In addition, deep-processing capacity still remains limited, while logistics and market linkages remain disconnected.
According to the development plan, by 2030, the Tra My cinnamon-growing area will reach approximately 10,000 hectares. Of this, around 7,500 hectares will be stable raw material zones, while about 2,500 hectares will be new plantations.
Tra My cinnamon for export
In recent years, Da Nang have actively participated in trade promotion activities for Tra My cinnamon. They have also strengthened market connection activities.
Ms. Nguyen Thi Kim Hoa is the representative of Tra My Minh Phuc Cooperative. She said that through trade fairs, the cooperative’s products have gained access to retail distribution systems. These systems are located in many provinces and cities nationwide. However, the market outlet for Vietnamese cinnamon remains unstable, and they have not yet been available on overseas.
Recently, the cinnamon-growing area has gradually recovered, expanded in scale, and gained better market access. Nevertheless, production remains fragmented, and value chain linkages are not yet sustainable. In addition, processing technology still remains limited, while the building and promotion of the “Tra Leng Cinnamon” brand have yet to fully reflect its potential.
On May 15, Tra Leng Commune signed a memorandum of understanding with the Da Nang Hotel Association. The goal is to gradually introduce Vietnamese cinnamon-based products into tourism, resort, and experiential gift spaces. As a result, mountainous specialties can reach new customer groups through tourism services.
Drying skinned cinnamon products
Mr. Nguyen Duc Quynh is the Chairman of the Da Nang Hotel Association. He shared: “We hope to accompany in bringing Tra My cinnamon and other local specialties to domestic and international tourists. This will help enhance the value of local gift products and Vietnamese agricultural goods. At the same time, it will promote cultural and heritage tourism values and contribute to the city’s socio-economic and tourism development.”
However, consumption linkages through tourism are only one part of the value chain. Many experts believe that it is necessary to shift the approach from raw material production to the development of high-value products. This is considered essential to truly turn Tra My cinnamon into a competitive industry.
Mr. Trinh Dang Mau is a lecturer from the University of Science and Education (University of Da Nang). He said that in the past, the value of cinnamon lay in its “bark.” However, in the future, that value must come from the “knowledge” and “technology” integrated into the product.
Tra My cinnamon can no longer be available merely in the form of cinnamon sticks or raw materials. Instead, it is necessary to increase the proportion of deep-processed products. In addition, producers should expand into items such as essential oils, natural cosmetics, tea, health-care products, local gifts, and wellness product lines.
Harvesting Tra My cinnamon
In addition, it is necessary to accelerate the digital transformation of cinnamon-growing areas. This can be done through digital databases for raw material zones and GIS maps of cinnamon regions. In addition, QR code systems, blockchain-based traceability, and quality management data can help improve transparency and enhance product competitiveness in the market.
“In the modern market, data transparency and traceability are becoming essential conditions for accessing premium markets such as Europe, North America, and Japan. Therefore, this is not only a technological requirement but also a strategic requirement to strengthen market trust and brand value,” Associate Professor Dr. Trinh Dang Mau said.
In addition, by developing experiential tourism associated with Vietnam’s cinnamon products can gain added value through local stories and emotional experiences.
“The future of Tra My cinnamon does not lie in expanding raw material output, but in the ability to build a new value ecosystem. This ecosystem should be based on biological compound research and deep processing. In addition, it should promote digital transformation, traceability, brand development, and a sustainable green economy,” said Trinh Dang Mau.
Vietnamese source: https://congthuong.vn/da-nang-tang-che-bien-sau-de-tang-suc-canh-tranh-cho-que-tra-my-457065.html