Moc Chau boasts potential and advantages in developing safe vegetable chains. The district is home to 20 safe vegetable chains, covering ​​more than 150 hectares with an annual production of about 8,000 tonnes.

The cooperatives engaging in the safe vegetable chains have set up links with farmers and other cooperatives, with contracts on vegetable production and supply for supermarkets and vegetable stores in Hanoi.

In addition to building and maintaining three safe vegetable supply chains, Mai Son district has well performed the communications work in communes and Hat Lot town, coordinated with Dong Giao Foodstuff Export JSC in studying and devising planning schemes for crops serving processing, and encouraged businesses, cooperatives and local residents to sign production linkage contracts, connecting safe production with sustainable processing. Currently, nine cooperatives, groups of cooperatives and households have coordinated with the company in cultivating more than 11 hectares of spinach and 250 hectares of soybean.

Implementing Decision No. 4765/QD-BNN-TT dated November 9, 2023 of the Ministry of Agriculture and Rural Development on approving the project developing concentrated safe vegetable growing areas and ensuring traceability in tandem with processing and selling by 2030, Son La province has issued a plan to materialise the project.

By 2030, its safe vegetable growing area is expected to reach about 25,000 hectares, with an estimated output of over 300,000 tonnes, of which, ​​concentrated safe, traceable vegetables will make up some 7,500 hectares, and at least 80,000 tonnes. The locality is also striving to have over 95% of inspected and tested vegetable samples certified as meeting safety standards.

The departments, agencies and People's Committees of districts and Son La city have identified the scale of concentrated safe vegetable growing areas under the planning scheme for 2021-2030 with a vision towards 2050 and other relevant plans.

They have also put in place policies to attract investments in agriculture and rural areas, coordinated with businesses to orient the scale of vegetable growing areas, with priorities given to concentrated areas, and pushed ahead with the formation of vegetable production chains, from building growing areas to processing and sale.

At the same time, they have facilitated the development of cooperatives and improved the capacity of cooperative members to build sustainable links between businesses and farmers, developed planting area codes, ensured traceability, organised training courses on science-technology transfer on safe vegetable production, and preliminary vegetable processing and preservation.