CHAIN ANALYSIS PLAN

Safe vegetable in Viet Tri city

1. Introduction

- Brief overview of VECO Vietnam and its SV project.

- Agreements reached with Economic Department and VINASTAS

- Presentation of the purpose of the Chain Analysis, its objective and its role in the chain development program.

2. Methodology

2.1 Research questions

The main research question of this project is,

What are the constraints in safe vegetable production and potential chain intervention for Tan Duc farmers’ groups?

To answer this question, the research will focus on several sub-questions:

-          What different marketing channels for vegetable exist in Viet Tri city?

-          What is the production plan for the 2 selected Tan Duc farmers’ groups?

-          What are the characteristics of the marketing channels for Tan Duc produce?

-          What is the influence of safe vegetable production on farmers

-          What are their Key Selling Propositions

2.2 Research methodology:

-          Semi-structured interview with farmers and customers

-          Partipatory observation in markets and vegetables outlets

-          Historical analysis through research

-          Chain mapping analysis

-          Case studies

3. Safe vegetable production

3.1 Overview of safe vegetable

3.1.1 History of safe vegetable

-          Why did the Government take safe vegetable into account?

-          When did Vietnam launch the first programmes on safe vegetable?

-          How did they implement the programme at that time?

-          How did safe vegetable production develop?

-          How has the Government been developing the regulation on management of safe vegetables production and certification?

-          Which institutions have been involved in the safe vegetable program? Governmental department, private sectors, financial institutions, farmers, cooperatives, NGOs, …

3.1.2 What is a safe vegetable – norms and process

-          Definition of safe vegetables

According to the safe cultivation regulations (Decision no 106/2007) – BNN about safe vegetables production & business.

-          Conditions for production of safe vegetables

+ Cultivation land

+ Fertilizers allowed and used

+ Irrigating water

+ SV farming techniques

+ Disease prevention and elimination – chemicals allowed and used

+ Safe vegetable harvesting and preservation

+ Announcement of safe vegetable standards

+ Safe vegetable product before circulation

+ Organizing the production, inspection and supervision of SV

3.1.3 Other areas in Vietnam that produce SV and results

-          Map of SV production in Vietnam

-          Short description of SV production in each area, including results

3.2 Overview of SV in Viet Tri city

-          When did they start SV programme?

-          How did they implement the programme at that time?

-          How did they develop it?

-          What have been the results?

3.3 Cost analysis for regular vegetable and SV production in Viet Tri

3.3.1 Vegetable production costs for each produce

  1. Table 1 – regular vegetable production costs
  2. Table 2 – SV production cost

Comparative analysis explaining results previous tables – products used, factors influencing cost and use of inputs, etc.

3.3.2 Safe vegetable production investments costs for shared equipment only. Individual investments made by farmers can be presented here but not included in table 3 unless they are group specific.

- Investments made for vegetable production

- Investment needed to optimize vegetable production

- Maintenance cost for production equipment

- Table 3 - Investment and maintenance costs

Table 1: Costs for regular vegetable production

Product

Area

(m2)

Yield

(kg)

Costs

Cost per kg

Seed

Fertilizer

Pesticide

Herbicide

Other

Total cost

Mustard

 

 

 

 

 

 

 

 

 

Lettuce

 

 

 

 

 

 

 

 

 

Green bean

 

 

 

 

 

 

 

 

 

Chayote

 

 

 

 

 

 

 

 

 

Squash

 

 

 

 

 

 

 

 

 

Cauliflower

 

 

 

 

 

 

 

 

 

Onion

 

 

 

 

 

 

 

 

 

Cabbage

 

 

 

 

 

 

 

 

 

Cucumber

 

 

 

 

 

 

 

 

 

Kohlrabi

 

 

 

 

 

 

 

 

 

Tomato

 

 

 

 

 

 

 

 

 

Eggplant

 

 

 

 

 

 

 

 

 

Carrot

 

 

 

 

 

 

 

 

 

Potato

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Table 2: Costs for SV vegetable production

Product

Area

(m2)

Yield

(kg)

Costs

Cost per kg

Seed

Fertilizer

Pesticide

Herbicide

Other

Total cost

Mustard

 

 

 

 

 

 

 

 

 

Lettuce

 

 

 

 

 

 

 

 

 

Green bean

 

 

 

 

 

 

 

 

 

Chayote

 

 

 

 

 

 

 

 

 

Squash

 

 

 

 

 

 

 

 

 

Cauliflower

 

 

 

 

 

 

 

 

 

Onion

 

 

 

 

 

 

 

 

 

Cabbage

 

 

 

 

 

 

 

 

 

Cucumber

 

 

 

 

 

 

 

 

 

Kohlrabi

 

 

 

 

 

 

 

 

 

Tomato

 

 

 

 

 

 

 

 

 

Eggplant

 

 

 

 

 

 

 

 

 

Carrot

 

 

 

 

 

 

 

 

 

Potato

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Table 3: Investment & maintenance costs

Investment

Value of investment up to now

(A)

Life

(yrs)

Annual

maintenance cost (B)

Additional investment for 2009 (C)

Total

annual costs

2009 (B + C)

Irrigation pump

 

 

 

 

 

Sprinklers & pipes

 

 

 

 

 

Nethouses

 

 

 

 

 

Other equipment

 

 

 

 

 

4. Viet Tri city vegetable market research

4.1 Chain mapping

Identify customers of vegetables:

Who are the suppliers and buyers of vegetables in Viet Tri city? List by categories:

-          Producers (origin, number, variety)

-          Collectors

-          Wholesalers

-          Retailers

-          Restaurants, canteens, supermarkets (name, contact details)

-          Governmental departments

-          Endusers

Include description of each actor category, data on number of actors, price paid for produce,etc.

4.2 Market demand

Interview potential customers to assess their needs in vegetable for the year. (see annex 1 for list)

-          present 3 cases studies with details on frequency of supply, quantities, variety, factors influencing choice of supplier, special requirements, credit, origin of produce, delivery/transport, etc.

  1. Restaurant A
  2. Canteen B
  3. Market C

Table 4: Market demand for 2009 – quantities and price variations

Customer

 

Category

 

Address

 

Tel

 

Mobile

 

Supply from:

 

 

 

 

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

Total

 

Q

P

Q

P

Q

P

Q

P

Q

P

Q

P

Q

P

Q

P

Q

P

Q

P

Q

P

Q

P

Mustard

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lettuce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Green bean

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chayote

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Squash

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cauliflower

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Onion

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cabbage

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cucumber

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Kohlrabi

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tomato

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Eggplant

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Carrot

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Potato

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4.3 Characteristic required for a safe vegetable stall

Setting up a SV stall is planned for VT, even tho one existed up until January 2009 and failed to attract enough business and remain competitive. The SV shop is now closed.

4.3.1 Reasons for SV stall failure

4.3.2 Characteristics needed in order for the next SV shop to be successful

-          Product

-          Place

-          Promotion

-          Price

5. Tan Duc Farmers Groups

5.1 Organization Tan Duc farmers groups

5.1.1 Establishment

-          Who established the group? When? Why?

-          Legal status

-          Number and characteristics of the farmers of the 2 groups?

-          How have the groups developed over the years?

-          Purpose of the groups

5.1.2 Organization

-          Management

-          Meetings

-          Services

-          Finance

5.1.3 Production plan for 2009

- What is the production plan for each farmer for 2009?

- What is the role of the cooperative with regards to production and marketing

Table 5: Production plan per farmer of Tan Duc farmers groups (2009)- quantities and price

Member

 

Growing area

 

Address

 

Tel

 

Mobile

 

Sell to:

 

 

 

 

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

Total

 

Q

P

Q

P

Q

P

Q

P

Q

P

Q

P

Q

P

Q

P

Q

P

Q

P

Q

P

Q

P

Mustard

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lettuce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Green bean

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chayote

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Squash

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cauliflower

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Onion

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cabbage

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cucumber

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Kohlrabi

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tomato

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Eggplant

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Carrot

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Potato

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

5.1.4 Marketing

-          How do they market their products

-          What are the characteristics of their market (location, requirements, price)

-          How can they transport their vegetables to those places?

-          What are the competitive advantages of Tan Duc SV

-          What about price?

5.2 Recommendations

5.2.1 Establishment (admit new members, legal status, etc.)

5.2.2 Organization (management, services, etc.)

5.2.3 Production Plan (varieties, availability, etc.)

5.2.4 Marketing (4 Ps)

6. Regulations on safe vegetable production

6.1 Information sources

-          How can farmers get information on safe vegetable production?

-          Is the current information system effective for them?

-          What training courses have been offered to TD farmers? (IPM, SV courses)

-          Who organized the course and what skills were developped?

-          Availability of SV expert to support/coach farmers?

6.2 Procedures for certification of SV production area

-          Government bodies responsible for SV production area certification

-          Registering process for certifying a SV production area

-          Certification cost of SV production area

6.3 Procedures for certification of safe vegetables

-          Institutional bodies responsible for SV product certification

-          Conditions of SV certifying organizations

-          SV produce certification process

-          Supervision, inspection

-          Cost for SV produce certification

6.4 State management of SV

-          Government bodies involved in SV certification and role of each

  1. Economic Department
  2. Plant Protection Station
  3. Agricultural Extension Station

6.5 Possibility of self-certification of products relying on grassroot organization like Women’s union.

6.6 Certification process with time line

6.8 Analysis of options and recommendations

7. Conclusions

7.1 Main constraints and possibilities for chain intervention

7.1.1 Constraints

7.1.2 Potential strategies for chain development

7.1.3 Main activities/components of the intervention plan

7.2 Recommendations

- Conditions for success

 

 
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