Give “earth dragon” specialty into OCOP products

Hunting the species known as "earth dragon" is difficult but also brings people here a high source of income. Currently, Nghi Xuan has about 50 - 60 hectares of alluvial and riverside land with hundreds of households participating in "hunting" for sandworms. The average annual output of sandworms is 10 - 12 tons, bringing a value of more than 5 billion VND. In the past, worms were a rustic dish of the homeland, but now worms have become a specialty with variations into many attractive dishes.

Products made from sandworms registered to participate in the OCOP program.

During the peak harvest season, the worm purchasing facility of Mr. Tran Minh Cuong (born 1966, in village 1, Xuan Lam commune) is always crowded with people coming in and out. Mr. Cuong said: “The worm is a nutritious dish but quite rare, only available at one time of the year. Currently, dishes made from earthworms are very popular in the market, so I always have the idea of ​​expanding the consumption market, giving wings to the earthworm specialties of my homeland to reach far; not only so that many people can enjoy delicious food, but also create more income.”

From the source of purchased raw materials, in recent years, Mr. Cuong has built a business strategy, investing hundreds of millions of dong to upgrade factories, machinery and equipment to expand the scale of production, processing, and maintenance. Manage worms to ensure product quality when supplied to the market.

“Each year we purchase more than 2 tons of fresh earthworms to canned, preserved into fresh products, frozen and processed earthworm patties. To get delicious worm patties, the establishment must choose fat worms, reddish pink in color, and strong; At the same time, combined with other ingredients such as chicken eggs, ground pork, tangerine peel, fresh turmeric, ginger, shallots, spices... As for the wormwood patties, each year the establishment sells nearly 3,000 pieces, with sales Revenue reached nearly 400 million VND” - Mr. Cuong shared.

Cuong Lieu worm purchasing facility (Xuan Lam commune) prepares worm patties

Mr. Dang Van Hoai - Chairman of Xuan Lam Commune People’s Committee said: Cuong Lieu worm patties are processed according to traditional recipes, without additives or preservatives and are packaged in a variety of weights, conveniently. When used, these are advantages for the establishment to expand consumption markets and increase high income.

For many years, customers have been familiar with the brand of salted worm products and Tang Huong worm patties of Mr. Ho Ngoc Tang (born 1974, village 8, Xuan Hong commune). In particular, in addition to the traditional grilled worm, the establishment also prepares salted worm. This is a unique dish made from worms and accompanying spices.

Mr. Tang said: “Salt worms are not only attractive because of their rich flavor but also because of the elaborate processing process. We must choose very fresh, plump worms to ensure quality. After being cleaned, the worms are blanched in boiling water to remove mucus, then mixed with finely roasted and ground salt and the following ingredients: shallot, chili powder, rice powder, tangerine peel... to add flavor. After marinating and mixing, the mixture will be put into clay jars, covered and incubated for a certain period of time.

Salted worms are used for dipping or preparing with other dishes. Each year, the establishment sells nearly 1,000 bottles, each bottle costs 350 thousand VND, with revenue reaching from 300 - 350 million VND.

To enhance the local worm brand and create conditions to help establishments expand their markets, in recent times, Nghi Xuan district has regularly paid attention to supporting policy mechanisms and orientations in production development. In 2024, Nghi Xuan district approved the production and business plan for the products: Fresh worms, frozen worms, Cuong Lieu worm patties and salt worm patties, Tang Huong worm patties, registered to participate in OCOP products.

With this support, sandworm processing facilities are gradually making efforts to improve product quality to ensure they always meet current standards, diversify designs, and complete legal documents and brand identification. branding, promoting promotion and introducing products to consumers to improve competitiveness in the market.

Accompanying relevant establishments, departments, divisions and localities to promptly remove difficulties and obstacles; At the same time, support and guide subjects to apply science and technology to production, preservation and processing of products; Apply product quality management systems according to current standards; environmental process standards and food hygiene and safety according to regulations so that products strive to achieve 3-star OCOP standards in 2024.