An GiangTaking advantage of agricultural by-products and producing according to a closed process, Ms. Chau Thi Nuong, 48 years old, built a 4-hectare clean mushroom farm, generating annual revenue of about 15 billion VND.
Ms. Nuong’s farm is located in Co To commune and Thoi Son ward, providing dozens of mushroom products under the Nang Nuong brand to the market. In addition to fresh mushrooms, the facility also processes worms into tea, cotton scrub, snacks and soaked wine, meeting diverse consumer needs.
Coming from a farming family, Ms. Nuong is the daughter of Mr. Chau Thanh Phu, who was once known as the “king of alum”, the author of the high-yield TP rice variety in the 1990s. More than 30 years ago, her family reclaimed the Ta Danh alum land, laying the foundation for sustainable agricultural production in the future.
The idea of growing mushrooms was formed during the Covid-19 epidemic, when she wanted to create clean, nutritious products. In 2020, Ms. Nuong bought several hundred black termite and lingzhi mushroom embryos for testing. Due to lack of experience, the first batch of mushrooms grew poorly and had uneven quality.
Ms. Chau Thi Nuong takes care of lingzhi mushrooms. Image: An Minh
Not giving up, she spent many months studying documents and learning techniques directly from lecturers at Ho Chi Minh City National University. The entire mushroom growing process is strictly controlled from seed selection to growing environment. Mushroom embryos are cultured in a sterile room, the water source is treated, and the farm is designed to proactively adjust temperature and humidity according to each stage of growth.
According to Ms. Nuong, each type of mushroom has its own care regimen, from light and ventilation to harvest time, to ensure uniform growth, natural aroma and high nutritional content.
When she mastered the technique, she expanded into growing cordyceps, abalone and straw mushrooms. The most difficult step is controlling humidity – the factor that determines productivity and quality. “Growing mushrooms is like raising a child, you have to take care of every detail,” she said.
From having to buy embryos, Ms. Nuong now isolates seeds, produces spawn and transfers techniques to many other mushroom farms. The production model makes the most of local agricultural by-products. The family has more than 10 hectares growing rice and corn, providing straw, rice husks, sawdust and corn stalks for mushroom embryos.
Workers process black termite mushrooms at Nang Nuong factory. Image: An Minh
After harvest, the substrate continues to be reused or used as food for earthworms, creating organic fertilizer. The farm also installed a solar power system on the roof, helping to save about 30% of energy costs. The entire farming process does not use fertilizers or chemicals, aiming for green and sustainable production.
After more than four years of development, Ms. Nuong established Ta Danh Cooperative with 8 members, supplying about 10,000 mushroom embryos each month. The farm produces more than one ton of mushrooms per month, annual revenue is about 15 billion VND, creates jobs for more than 30 local female workers, earns 6-9 million VND per month, and doubles the peak season. “I am proud to have created jobs for many Khmer women,” Ms. Nuong said.
Currently, the facility produces four main types of mushrooms including black termite mushroom, lingzhi, cordyceps and abalone. Among them, Ganoderma mushrooms, termite mushrooms and cordyceps have been recognized as OCOP products.
Last October, Ms. Chau Thi Nuong was honored by the Central Vietnam Farmers’ Union as Outstanding Vietnamese Farmer in 2025. Previously, she also won first prize in the competition to find initiatives to increase women’s economic empowerment in the rice chain organized by the Graisea2 project in 2022.
Cheers Ly