Fruits of Vietnam on display at a trade fair held in Bangkok in May. Food enterprises should study the market carefully together branding strategies to expand their international reaches. (Photo: VNA) According to Nguyen Dang Hien, Vice President of the Food andFoodstuff Association of Ho Chi Minh City, most enterprises had not paidadequate attention to developing marketing strategies and increasing brandrecognition for international markets, although Vietnam was a major exporter ofagroforestry – fishery products.
An estimate by the Vietnam Trade Promotion Agency under theMinistry of Industry and Trade showed that agricultural products exported withbrands would have added value 200-300% higher, even 500%.
Thus, it was critical for Vietnamese food enterprises to invest inbuilding processing systems for high-quality agricultural products and increasebranding in the international markets.
Hoang Van Viet from the University of Economics HCM City, saidthat enterprises could consider promoting digital marketing through socialnetworks, YouTube, TikTok, websites and email.
In addition, enterprises should study the demand of the targetmarkets carefully to develop strategic plans for expanding in foreign markets.
Bach Ngoc Hai Yen, Director of Greatlink Maihouse InvestmentCompany, said that to expand in foreign markets, enterprises needed to buildand maintain good relationships with customers, which would be the key toincreasing competitiveness for Vietnamese food enterprises.
The focus should be on market study to develop appropriatemarketing strategies and customer care solutions.
General Director of Cholimex Food Diep Nam Hai said that foodcompanies should pay attention to developing supply chains to ensure thecompetitiveness of the products in terms of quality and price.
According to Hien, expanding exports was a solution for foodcompanies in the context of low domestic market demand.
He said enterprises should eye potential markets such as China andIndia and markets in Asia – Pacific regions.
As consumers were increasingly aware of their personal health andenvironmental sustainability when choosing foods, enterprises should focus ondeveloping products to meet the consumer demands, such as products of plantorigin or organic products, he said.
Transition to green production was important, Hien said, addingthat green production became an advantage for food enterprises.
Nguyen Ngoc Hoa, President of the HCM City Union of BusinessAssociations, said the association’s survey found that enterprises with greenproduction were having better orders than others in the context of economicdifficulty.
Green production was a passport for many enterprises to penetrateand expand in international markets, he stressed.
Vietnamese food products were now present in around 180 countriesand territories around the world./.
VNA
