Phình Hồ Commune, Lào Cai Province, appears to be shrouded in mist year-round, with a cold climate. These unique weather conditions have created a distinctive quality for the local taro, found in few other places. The taro here is soft and starchy with a naturally sweet aroma, and local people often call it “egg taro” because, once peeled, the tubers are round and white like chicken eggs.

Mr. Giàng A Chú, Head of the Economic Division of Phình Hồ Commune, said that the Resolution of the Commune Party Congress identifies taro as one of the key crops. The taro-growing area has increased steadily over the years, especially since 2020. Currently, the total taro area across the commune exceeds 330 hectares. The local government is actively encouraging farmers to review and reduce inefficient upland rice and maize areas and convert them to taro cultivation.

According to Mr. Giàng A Chú, rapid expansion of a single crop always carries risks. Upland taro can only be cultivated on the same plot for three consecutive seasons (three years). After that, the soil degrades and tuber yield and quality decline significantly.

To address this, the commune has guided farmers to rotate crops on taro land and apply soil improvement measures to ensure stable and long-term development. After three taro crops, farmers can switch to maize, rice, or other crops such as peanuts and Jerusalem artichokes. Paddy fields lacking sufficient water are also being encouraged to convert to taro cultivation.

Another challenge is the misuse of pesticides. As cultivation areas expand, some households have shown signs of using herbicides to save labor. This not only affects the health of producers and consumers but also harms the soil, reduces product quality, and damages the product’s reputation. The commune is actively promoting changes to this practice.

“Taro-growing soil must be loose and well-aerated. Farmers need to till the land in October–November (after harvest) and leave it fallow until January–February of the following year before planting. We strictly advise farmers not to use herbicides and to weed only by hoeing and soil cultivation,” Mr. Giàng A Chú said.

In addition, crop care must follow traditional techniques to ensure good yields. Experience shows that taro must be earthed up; when the soil is loose and mounded, the tubers grow larger and more evenly. The commune also encourages farmers to use only well-composted manure and avoid chemical fertilizers and growth stimulants to maintain the brand of clean taro.

Currently, farmers mainly sell fresh taro during the main harvest season (around September and October), so prices remain relatively low, ranging from VND 15,000 to 20,000 per kilogram. However, with proper storage and extended marketing periods, prices can reach VND 30,000–50,000 per kilogram, and even VND 80,000–100,000 per kilogram.

To address market challenges, Phình Hồ Commune is strengthening the role of cooperatives and promoting linkages with enterprises. At present, three cooperatives operate in the commune to purchase taro from farmers: Kế Khấu Ly Tourism Services Cooperative, Hưng Thùy Cooperative, and Bản Mù Agriculture and Tourism Cooperative.

Mr. Giàng A Vầu, Director of Bản Mù Agriculture and Tourism Cooperative, said: “Since establishing the cooperative, we have encouraged farmers to expand cultivation. The cooperative works with projects to support farmers with technical guidance and the selection of healthy, disease-free seed tubers to ensure the best taro quality. We have signed contracts to purchase taro from farmers, committing to prices higher than the market so they can produce with confidence.”

Phình Hồ Commune is aiming to develop upland taro into an OCOP product in 2025. This is a pathway to standardize production processes and build a strong brand.