1. THANH XUAN ORGANIC VEGETABLE COOPERATIVE Vietnam Farmers’ Union - VNFU

2. Brief Information of the organization  Organization: Vietnam Farmers’ Union - Centre for Supporting Farmers and Rural Development  Address: Ton That Thuyet Str., My Dinh 2, Nam Tu Liem, Hanoi, Vietnam.  Model on providing service on techniques and market access for organic vegetables through Thanh Xuan organic vegetable cooperative

5. Brief Information of the Cooperative - Established in 2008 (farmers’ group) with support of the project funded by ADDA - Denmark and VNFU. - In 2008, 1 farmers’ group on organic vegetable planting with area of 7,700 square meter, 11 members. - In 2009, 2 farmers’ groups established, 20,500 square meter, 19 members; 01 inter- group established

6. Thanh Xuan organic vegetable coop  In 2010, 01 more farmers’ group established, the area up to 29.000 m2.  In 2011, 03 groups more established, the area up to 80,240 m2.  In 2012, 03 groups more established, the area up to 92.000 m2

7. Thanh Xuan organic vegetable coop  In 2012, 01 cooperative established at village scale with 8 members and 03 groups.  In 2013, the planting area of 15.5ha  In Dec 2013, 01 cooperative established at commune scale with 19 members and 9 groups.

8. Thanh Xuan organic vegetable coop  The cooperative started from small groups (head of group-board leader, Vice head, accountant, cashier, controlling staff) to inter-group, then develop to be cooperative.  Controlling staff team: Monitoring on quality, testing, inspecting the process - is one of the most effective factors for ensure the sustainability of the cooperative.

9. Thanh Xuan organic vegetable coop  In 2014, selling 242 tons among 440 tons in the commune.  Not enough organic vegetable for the market demand.

10. Programs and enterprise/business related services to Members  Type of services or programs support to members’ enterprises: supporting farmers on organic techniques and access to market for organic vegetables through cooperation groups and cooperatives:  Training on techniques  Training on market access  Linking farmers’ group with buyers including organic company, supermarket...

13. Programs and enterprise/business related services to Members  How the services are extended to members? - Field staff at the famers areas. - Good external experts on organic/marketing. - Communication strategies for raising awareness for consumers/farmers/public on organic vegetables/ productss. - Establishement of farmers’ groups to develop to be cooperative.

14. Challenges and issue  Knowledge and capacity of cooperative staff/leaders limited.  Lack of experiences: Very few effective cooperative in selling products.  Lack of skills of financial management.  Lack of loan for investing in production infrastructure.  Brand name for organic products.  Lack of storage and experiences/techniques on preserving the organic products, especially organic vegetables.

15. Factors for success  Leaders of cooperative and FU are heart felted and experienced on farmers’ issues.  Developing the farmers’ groups to be a cooperative, convenient in managing.  The model generates income and bring the practical interest for farmers with sustainable income.  Close monitor and guidance from VNFU  Close cooperation from various partners.  Some customers know and prefer to using organic products.  Government encourages to develop the clean/green, safe and sustainable agriculture.

16. Recommendations  Trainings on financial management for leaders of farmers’ groups and cooperatives.  Facilitating giving loan with lower interest for small cooperatives on short day agro - products such as vegetables… )  Supporting models on cooperatives on value chain development, particularly the special products in each locality with strong points.  Supporting models on producing organic fertilizers.  Linkage between farmers and customer (marketing).  Building the brand name for organic products.  Supporting to build the storage.  Training the technique on preserving organic products, especially organic vegetables.