HCM City is preparing a long-term plan to restructure its salt industry by developing high-value processing, eco-tourism and sustainable livelihoods for local salt farmers.
The city’s Department of Agriculture and Environment held a consultation workshop on October 16 to gather feedback on a new draft master plan for the local salt industry.
The scheme covers 2026–30 and has a vision to 2045. It was developed by a joint consulting team from the Sub-Institute of Agricultural Planning and Design and the University of Finance and Marketing.
Speaking at the event, Vũ Ngọc Đăng, head of the city Sub-Department of Rural Development, said the city currently manages 1,953.9ha of salt fields and produces more than 134,500 tonnes annually. It is the second-largest salt-producing area in Việt Nam by this measure.
More than 81.7 per cent of local salt production already uses HDPE geomembrane-lined pans.
The sector still faces major challenges, including fragmented land holdings, erratic weather with unseasonal rains, price instability and over-reliance on raw salt, which accounts for more than 98 per cent of total output.
To address these issues, the draft plan proposes moving away from unrestrained land expansion and establishing a stable 1,000ha concentrated salt production zone.
The zone will cover three communes: 870ha in An Thới Đông, 80ha in Thạnh An and 50ha in Long Điền.
Within the zone, 730ha will be strictly protected as core production areas. The plan targets an annual output value of VNĐ200 billion to VNĐ250 billion (US$7.9–9.8 million) by 2030.
Processing and technology
To modernise the sector, the draft targets 100 per cent use of HDPE sheeting, mechanised harvesting and transport, and a transition to grid electricity and solar power.
The targets include raising the share of deep-processed salt to 40–45 per cent, developing seven to 10 salt products under the One Commune, One Product (OCOP) programme rated from three to five stars, and building off-take supply chain links covering more than 80 per cent of production.
The city also plans to use its certified geographical indication to supply high-standard raw materials to national brands, including Phú Quốc fish sauce producers.
Another part of the draft is functional zoning to connect traditional salt-making with eco-tourism and community-based tourism.
Under the proposal, traditional craft villages in Lý Nhơn and Long Điền would be linked with the Thiềng Liềng community tourism site and the Cần Giờ Mangrove Biosphere Reserve.
Assoc Prof Dr Đỗ Phú Trần Tình, acting director of the Institute for Policy Development and Leadership Capacity under Việt Nam National University HCM City, proposed piloting an integrated multi-value salt economy model.
The model would include experiential tourism, a salt industry museum and historical storytelling to help diversify salt farmers’ income.
Delegates and local farmers urged municipal authorities to resolve land-use overlaps with protection forests and issue tailored land management policies.
They also called for preferential credit packages to support investment in storage warehouses and modern machinery.
Concluding the conference, Đăng said salt farmers remain a highly vulnerable group requiring practical support mechanisms.
He asked local authorities to secure long-term spatial planning for salt production zones.
The city Department of Agriculture and Environment will finalise the draft master plan for submission to the municipal People’s Committee for approval.
Once approved, the plan will provide the framework for 11 priority projects during 2026–30. Total investment is estimated at more than VNĐ273 billion (US$10.7 million).
Sources: Viet Nam News
