Teacher Sán Chỉ turns bird's eye chili into an OCOP specialty product

From home garden to OCOP product In the kitchen of the San Chi people, a bowl of chili and pepper salt is an indispensable spice. The mild spiciness and crunchiness of this chili pepper are intertwined with local specialties as a core part of the culinary culture. But it was not until teacher Ly Van Quan, a teacher at Dai Duc 1 Primary and Secondary School (Dong Vu commune, Quang Ninh), began to build a production model that this chili pepper, which had been tied to the village for generations, stepped out of the bamboo grove to become a marketable product with a place in the market. Initially, Mr. Quan only grew chili peppers in his garden to serve his family meals. Seeing that the locals were interested, often asking for seeds and placing orders, he came up with the idea to expand the area and experiment with organic production. Replacing chemical fertilizers with fermented chicken manure, he persevered in cultivation, preserving the natural flavor. As a result, the chaowmao ...