SHARING EXPERIENCES FROM APPLIED MODEL OF PARTICIPATORY ... fileSharing experiences from applied model of Participatory Guarantee System - PGS Phu Tho Plant Protection Department VECO

Sharing experiences from applied model of Participatory Guarantee System - PGS

Phu Tho Plant Protection Department VECO VietNam

1

DOCUMENT

SHARING EXPERIENCES FROM APPLIED MODEL

OF PARTICIPATORY GUARANTEE SYSTEM - PGS

At Tan Duc Commune – Viet Tri – Phu Tho

2008 - 2012

PGS system expansion project in Vinh Phuc



2

Table of contents Abbreviations ...................................................................................... 3

Guidance on use of document ............................................................. 3

Symbols used in the document ............................................................ 4

INTRODUCTION............................................................................... 5

PART I: GENERAL INFORMATION............................................... 6

1. What are safe vegetables? ............................................................... 6

2. Certification standards .................................................................... 7

3. Method of certification? .................................................................. 8

PART II: OPERATION OF PARTICIPATORY GUARANTEE

SYSTEM – PGS ............................................................................ 10

1. Survey to select location and participants ..................................... 10

1.1 Location selection ................................................................... 10

1.2 Selection of Participants ......................................................... 11

1.3 Establishment of production groups ....................................... 12

2. Establishment of Local Coordination Committee (LCC).............. 15

2.1 Composition of the committee ................................................. 15

2.2 Selection criteria ..................................................................... 16

2.3 Establishment step .................................................................. 17

2.4 Organizational structure of LCC ............................................ 17

2.5 Mission of the LCC and Independent Inspection Team .......... 18

2.6 LCC activity ............................................................................ 20

3. Operation of the certification system by the Local Coordination

Committee - LCC ........................................................................ 21

3.1 Development of the certification standard system (applied

standard) ................................................................................ 21

3.2 Organization of training cources for farmers under the

selected standard. .................................................................. 24

3.3 Inspection and supervision ..................................................... 25

3.4.Certification ............................................................................ 29

3.5. Development of label, packaging, stamp ............................... 33

APPENDIX ....................................................................................... 35



3

Abbreviations:

CO Cooperative

FHS Food Hygiene and Safety

HM Heavy Metal

LCC Local Coordination Committee

MI Microbiology

PC People’s Committee

PGS Participatory Guarantee System

PP Plant Protection

PPD Plant Protection Department

SV Safe Vegetables

Guidance on use of document

This document is prepared based on the experiences

and results from the application of safe vegetable

production model in Viet Tri. The project is being

supported by VECO Vietnam in cooperation with

various local government agencies – Phu Tho Plant

Protection Department, Women’s Union and Phuthostas.

This handbook is consolidated by the Phu Tho Plant

Protection Department (PPD) that can be used as guide

and reference material for NGOs, enterprises, retailers,

agricultural extension workers, development workers,

farmer organizations who may be interested in adapting

the safe vegetables certification.



4

The information herein is for reference and guide,

and users are advised to be adaptive, flexible, creative

and innovative in applying the system appropriately to

local conditions.

Symbols used in the document

Objective needs to be achieved for the activity

Points to succeed or conditions to promote

better performance



5

INTRODUCTION

Vegetables are part of an essential food need of

each person. According to scientific calculation, each

person needs about 300-400 grams of green vegetables

per day. Together with fruits, green vegetables

supplement substances such as vitamins, fibers, fats,

carbohydrates and other micro-nutrients needed by the

body for a balance growth.

Currently, the consumers are moving towards

buying and consuming products with clear origin and

quality certification like safe vegetables (SV). However,

the legal framework of SV certification is still facing

many challenges from site selection, production,

harvesting, post harvest handling, transport until it

reaches the market for consumers.

With the support of VECO Vietnam, starting in

2010, Phu Tho Plant Protection Department in

collaboration with various local government units have

piloted " Participatory Guarantee System (PGS)" for SV

in Tan Duc Commune,Viet Tri City, Phu Tho Province.

The experience is documented in this publication to

share and exchange knowledge and good practices on

quality standard certification system, particulalry on safe

vegetables. This publication is expected also to expand

the pool of knowledge and alternative resources for

organizations and individuals wishing to adapt quality

standard certification system.



6

PART I: GENERAL INFORMATION

1. What are safe vegetables?

Fresh vegetable products with quality showing

exactly the varietal characters; residual content of toxic

substances and infectious extent of the pests are below

the permitted standard level; ensuring safety for

consumers and the environment are referred to as "safe

vegetables" 1.

Picture 1: SV stall certified under PGS at the Centre

Market – Viet Tri

SV should be certified in accordance with

applicable standards for each region such as GlobalGAP,

AseanGAP, VietGAP, etc.

1 Quoting the concept of the World Health Organization - WHO



7

2. Certification standards

GlobalGAPstands for Global Good Agricultural

Practices. It was formed in 2007, formerly as EurepGAP

(1997). As of September 2007, there are 35 member-

countries of the system.

AseanGAP was born in 2006, as a set of practical

standard in the production, harvest and postharvest

handling for the fresh vegetables and fruits in the

ASEAN region.

VietGAP (Vietnamese Good Agricultural

Practices), was issued in January 2008. It was a practical

standard of good agricultural production for the products

of fresh vegetables, fruits and tea in Vietnam.

There are also examples of different standards

applied in different countries or region such as:

MalaysiaGAP (2002); JapanGAP (2005); ChinaGAP

(2006); IndiaGAP, ThaiGAP (2008).



8

3. Method of certification?

Picture 2: General diagram of method of safe

vegetables certification.

The above common certification forms so far have

been certified by the third independent organization. In

Vietnam, these forms have very high fees, and are not

suitable and practical for small production system. So, is

there another certification system for SV?

How to certify safe vegetables …

Document

Evaluation

Standard application

application

GlobalGAP

AseanGAP

VietGAP

…

Certification

Certification?



9

Advantages and disadvantages of PGS and 3rd

Party Certification

Participatory Guarantee Systems - PGS2 are certified based

on active participation of stakeholders and are built on a

foundation of trust, social networks and knowledge exchange

(Referred to: Definition of IFOAM, 2008).

2 PGS: Participatory Guarantee Systems

THIRD PARTY

CERTIFICATION

Implemented by the

independent organization.

Include in the State

certification system

Large scope and

consumption area.

High certification fee.

One year term

Unsuitable with small and

unconcentrated production

households.

PGS CERTIFICATION

Participated by the

stakeholders

Contributed by the

stakeholders.

Certified through

continuous participation.

Suitable with small scope

upwards.

Do not include in the

State certification system

Narrow scope and

consumption area.

“Certified by third party”

High fee

Must certify annually

Unsuitable with small and

unconcentrated producers.

Important issue:

“Consumer belief”

We selected PGS certification

http://en.wikipedia.org/wiki/IFOAM



10

PART II: OPERATION OF PARTICIPATORY

GUARANTEE SYSTEM – PGS

In many parts of the world and in Vietnam, the

PGS is applied to certify quality of organic products. In

Phu Tho, with the support of VECO Vietnam, PPD have

applied this certification for safe vegetable products of

Tan Duc Commune inViet Tri.

1. Survey to select location and participants

1.1 Location selection

Location of the vegetable production sites are

selected based on the following major criteria:

not affected by industrial, domestic and

hospital wastes

away from animal slaughter houses

no burial ground and away from cemeteries

with good, clean source of irrigation water

Diagram or map is drawn showing production lot of

each farmer. The production zone map is a very useful

tool for management of PGS or for the LCC (referred to

section 2 part II) to monitor application and progress of

PGS.

The map can help easily identify/pinpoint the

production zone which is planned and certified

eligible for safe vegetable production as

regulated to save time and costs.



11

1.2 Selection of Participants

Once the location or production zone is identified, a

survey is organized to determine the needs, interests and

commitments of the farmers/participants in the PGS

system.

The survey results should soon be disclosed and

immediately relevant activities are implemented to

maintain the interests of participants.

* Experiences in Viet Tri:

After the production

zone is certified

eligible, following

are the activites:

Drawing the

plot

diagram

(spot map) of

production

zone using

colors to

distinguish the eligible producers and uneligible

producers. Example:

o Green is eligible,

o Yellow is uneligible,

o White is not for growing vegetables, etc.

Inserting code for each household production

lot. Code is consistent from production

Picture 3: Survey to select participants in

the PGS system in Tan Duc



12

management, examination, supervision to trace

the origin of the product. For example,

household Nguyen Thi Thao in Zone 4, the plot

is 86, then the code is 4.86.

Picture 4: Building map and inserting code for

household members of PGS

1.3

Es

tab

lis

h

me

nt of production groups

Establish production groups which are convenient for

management and supervision of production, inspection

and internal examination..



13

1.3.1. Establishment step

Step 1: Selection and establishment of groups

based on the geographic area, administrative area and

adjacent households. If the group is crowded, it can be

divided into team under the group.

Step 2: Meeting to establish the group, election of

the group Management Board, set up internal rules and

regulations, set up fee regime and develop regime and

content of group activities; etc

1.3.2. Group activities

Monthly, quarterly or ad-hoc meetings to evaluate

the results of implementation, solve problems and

issues.

Preparation and unification of the production plan

for each household in the group under the

direction of: diversity/variety of species and

quantity of crops according to the market

requirements.

Internal examination, inspection and supervision

of the groups to ensure compliance with the

standards, improvement of practices and handle

the cases related to the group. Support the

household members in the group to solve

difficulties related to technical, capital, market

information, etc.



14

* Experiences in Viet Tri: Participants divided into

four groups equivalent to four administrative zones of

the commune. Each group consists of many small

production teams with 10 to 12 adjacent household

members per team.

Tan

Picture 5: Diagram of establishment of production

groups of Tan Duc Commune – Viet Tri

☺ Establishing the production group

associated with the administrative zone.

☺ The Team Management Board includes

prestigious and responsible members

such as the Head of Zone, the Cell

Secretary of the Zone, leaders of

farmers and women associations, etc.

☺ After each meeting, the main contents

are written into the minutes of meeting.

Group 1 Group 2

Group 3

Group 4

Tan Duc Commune has 4 administrative zones

Team 1

Team 2

Team n

Team 1

Team 2

Team n

Team 1

Team 2

Team n

Team 1

Team 2

Team n

Selecting the

management

board

and the key

farmers

to manage

general

activities



15

2. Establishment of Local Coordination Committee

(LCC)

2.1 Composition of the committee

Should select at least 3 representations from:

Producers

Consumers (direct, indirect)

State management agencies

Depending on conditions of each area, there may be

a need to select more representations for suitability.

* Experiences in Viet Tri: Components of LCC

include: Department of Agriculture and Rural

Development, Plant Protection Sub-Department, Agro –

Forestry - Fisheries Quality Assurance Sub-Department,

Consumer Protection Association, Chairperson of

selected Commune People’s Committee, Retailers at

vegetable stalls.

Establishment of LCC and selection of

people who are responsible, willing and able

to implement the certification system to

achieve good results.



16

First stage: Selecting managers who

have tasks directly related to the chain

to support legal initiatives and manage

the system activities.

When the system is in stable operations:

Strengthening, adding more beneficial

components associated with the chain

(Supermarket, Restaurant, Farm

Production, etc)

Picture 6: Components participated in PGS

certification system in Viet Tri

2.2 Selection criteria

Selecting people who are enthusiastic,

prestigious and have time to participate in the

system.

Selecting people who are part of the chain that

have a role or responsibilities, and who can also

benefit from the development of the chain.

Producers

Managers

Consumers



17

2.3 Establishment step

Step 1: Establishing the founder group

Step 2: Selecting participants according to the

criteria

Step 3: Communicating, organizing meeting to

confirm the participation of each member.

Step 4: Preparing the draft regulation on operation;

working plan of the first year and the first month.

Step 5: Organizing meeting to set up the LCC,

passing regulations, operation plans and operating

the system.


Forming the initial founder group is a member of

the NGO organization (financing), PPD,

Consumer Protection Association, City Economic

Department, Tan Duc Commune PC.

Organizing meeting to establish the LCC:

Establishment decision; organizational structure;

operation regulation; plan orientation in the first

year and specific plan of the first month.

2.4 Organizational structure of LCC

Including two Sub-Committees:

1. Approval Sub-Committee

2. Inspection Sub-Committee

Independent Inspection Team similar to the

composition of the LCC need also to be established.



18

The Inspection Team is divided into inspection groups.

Group Leader of each Inspection Group is a member of

the Inspection Sub-Committee.


Picture 7: Oganizational structure and tasks of LCC

components in Viet Tri

2.5 Mission of the LCC and Independent Inspection

Team

Approval Sub-Committee:

o Based on the results of inspection,

examination, supervision to: i) approves,

issues certification for eligible households, ii)

- Approve to certify and

revoke PGS certification

of household members

Independent Inspection Team

13 members

-Inspecting and reporting results

-Prepare plan

and organize

inspection and

examination

- Apply production

under the process.

- Certified when

ensuring criteria.

Producers

LCC: 07 people

Approval Sub-Committee: 03

Inspection Sub-Committee: 04



19

revokes the certification for households that

violate the rules and regulations.

Inspection Sub-Committee:

o Develops plan and coordinate the inspection,

examination and supervision activities for

production, harvest and post harvest handling

process of SV.

o Organizes compliance inspections with the

PGS norms.

o Consolidates results, reporting to Approval

Sub-Committee to recommend final decision.

Independent Inspection Team:

o Conducts periodic, ad-hoc inspections for the

whole process from production to harvest SV

by the system participants.

o Reports the inspection results for Inspection

Sub-Committee.



20

Picture 8: Inspection of the production area at Tan Duc

Commune – Viet Tri

2.6 LCC activity

Form of operation:

o Implementing operation plan under the task

assignment of each individual and Sub-

Committee.

o Monthly, quarterly or ad-hoc meetings.

Meeting content:

o Evaluating implementation results under the

plan; existences and solution measures.

o Implementing the subsequent operation plan.



21

3. Operation of the certification system by the Local

Coordination Committee - LCC

3.1 Development of the certification standard system

(applied standard)

Picture 9: Method of development of the PGS

standardset in Viet Tri

Standard preparation steps:

Step 1: Evaluating the status and qualifications of

the team members to select the applied system.

Step 2: Reviewing the existing standards to select

suitable standards under the PGS.

Step 3: Preparing the standard system in

compliance with the current regulations and the majority

of participants.

Introduction of a set of standard of the PGS

system toensure acceptance by the system

members, and fit with the existing standards

i.e. VietGAP

PGS standard

Practical production

Standards

(VietGAP, ...)



22

Step 4: Testing in practice => evaluating, collecting

opinions to adjust => issuing acceptable standards for

certification under PGS

Picture 10: Selecting PGS criteria based on the current

standards.


Production conditions: initially applied by

VietGAP, based on the actual production to

adjust and apply suitably with the actual local

conditions and compulsory regulations by

VietGAP;

The process of vegetables production:

According to VietGAP and process of specific

vegetables under the guidance of GAP;

Field diary, inspection and examination criteria:

Selecting suitably with VietGAP, and current

FHS criteria.

LAW ON

FOOD SAFETY

GUIDANCE DOCUMENT

FOR IMPLEMENTATION



23

Picture 11: The forms of field diary are adjusted

to fit with practical.

Notice: This is new certification system and is in

a piloting stage. Hence, the system still requires

the exchange of ideas, experience and knowledge

for continuing improvement. The inputs and the

consensus from the participants, specialized

management agencies and other actors in the

project area are still needed.

FIELD DIARY

PRODUCTION AND CONSUMPTION OF FRESH AND SAFE VEGETABLES

AND FRUITS.

Zone/Production team: ....Commune/Ward: ............. District/City: ........ Province:

Phu Tho

Safe vegetables group: ........................................ ; Production Team: .................

Household: ..........................................................................................

Card Number/Number: ...................................................................................

Monitoring time (month/year to month/year). Diện tích trồng rau: .............

Selecting appropriate standards from the

exsiting/current standards: VietGAP;

FHS Law; etc.

Simplification to initially get used

toincreased difficulty levels after each

stage to meet the standards.



24

3.2 Organization of training cources for farmers under

the selected standard.

Based on the agreed standard set, the content of

training courses will be developed in accordance with

the selected members.

3.2.1. Training content

The contents related to the certification standards

(mandatory standards, promotion criteria).

Prioritizing the training contents with mandatory

nature and related to certification of eligibility for

production first; the promotion contents will be

implemented later.

3.2.2. Training method

Applying the training methods in participatory

manner, theory associated with practice and

modeling in the field.

Conducting the easy part of the training contents

and the application before the difficult contents

and application.

The members understand and united to apply the

agreed standards in the certification system.

Selecting certified areas, train farmers to

shorten the duration, increase the application

efficiency.



25

* Experiences in Viet Tri: Training based on the topics:

Production process for some specific variety of

safe vegetables .

Recording in the forms under VietGAP.

Internal examination, supervision skills.

Inspection, supervision methods of the Team

Management Board.

Picture 12: Training on internal supervision skills for

the core group

3.3 Inspection and supervision

3.3.1. Inspection form

Inspection and supervision of the compliance

with the agreed standards by members to make

necessary decisions.



26

Internal inspection and inspection conducted by

the LCC.

Internal inspection: self-organized by the groups,

cross-examination by the group and among the

groups.

Inspection conducted by the LCC: Inspection Sub-

Committee and Independent Inspection Team

implement inspection periodically or irregularly.

3.3.2. Inspection subject

The members (individual household, household

groups, CO, etc) involved in the production,

collection, processing, and selling of vegetables in

the system.

3.3.3. Inspection content

Inspecting the

compliance and

application of

regulations on

production, harvest

and selling vegetables

of the members.

Inspecting the record in

the field diary.

Taking random vegetable samples for analysis to

assess and announce the product quality.

3.3.4. Inspection method

Picture 13: One inspection

coordinated and organized by the

LCC in Tan Duc



27

Direct inspection at the production, processing

and retail shops.

Through interviews.

Checking record books under the regulated forms.

Based on the examination, supervision results,

taking samples for analysis if in doubt.

* Notice: Inspection and supervision should be

carried out in parallel with product sampling for

analysis: sampling for rapid test (qualitative residues of

pesticide) or sending for analysis in the laboratory

(sufficient assessment of quality under safe vegetable

standards). The number of analysis samples depends on

the level of potential risk based on initial assessment.

Picture 14: Analysis of the pesticide residues in the

Tan Duc SV products by rapid test set and analysis

results in the laboratory.



28

3.3.5. Inspection result handling

Introducing measures to adjust the process of

production.

Approving, issuing certification for the good

performance of the produciton households.

Revoking certification for the households who

violated the process and did not follow the

standards.

3.3.6. Regulation on error

Violations of water use (clean water for irrigation

and water for washing products are not ensured)

Violations of fertilizer (isolation duration of

chemical fertilizers, quality of manure, compost,

etc).

Violations of pesticide (type of drug, isolation

duration, etc).

Violations of plant varieties usage (no origin,

processing varieties by banned chemicals, etc).

Selling with unguaranteed safe vegetables

(collecting vegetables outside the area or

unknown origin, etc).

Using personnels specialized in inspection such

as the inspectors of PP, and agro – forestry -

fisheries quality management…



29

3.4. Certification

3.4.1. Certification conditions

Collectives (team, group, cooperatives) or

individual have been issued the certification of

qualified condition for safe vegetable production

by the competent agencies.

Member of the PGS.

Compliance with the contents and group

regulations; full compliance and appropriation

with the agreed standards.

Picture 15: Production model of household member has

been examined and met the conditions for issuance of

PGS certification

Issuance of the certification for the households

to certify output products are meeting standards

of SV under PGS.



30

3.4.2. Basis to issue certification

Inspection, supervision (internal group and LCC)

have good results.

The results of sample analysis (if any) meet the

permitted standards under current regulations.

3.4.3. Certification forms

By quality certification card or stamp, logo.

Picture 16: Card, fastening wire and stamp applied for

households who are issued PGS certification in Viet Tri

3.4.4. Issuance method

SAFE VEGETABLES

UNDER PGS

Issued for household:

NGUYEN THI MO

Address: Zone 2 – Tan Duc –

Viet Tri

CERTIFICATION CARD

Photo 3 x 4

Code:



31

o Based on the documents and reporting results

from the Inspection Sub-Committee, the Approval

Committee reviews, compares with the agreed

standards, regulations, implementing:

o Re-verifying the results (if necessary).

o Approving and issuing SV certification under

PGS for eligible households or household

groups.

Picture 17: General principle to consider issuing PGS

certification for households in Viet Tri

3.4.5. Issuance duration

Card (stamp) will have long-term duration if the

household owners or household groups maintain

and meet the agreed standards through

examination and supervision.

Standards

(VietGAP, ...)

Certified

Practical production Inspection, examination



32

Card (stamp) will be: i) temporary revocation

pending for improvement or ii) permanent

revocation if the household owners or household

groups violate the agreed standards.

3.4.6. Certification management

Certification: like above section.

Revocation of the issued certification of

households or household group that violated or

failed to meet the standards. Having temporary

revocation and permanent revocation.

Issuance, revocation are discussed, summarized

and published for contents, regulations from the

beginning and agreed by all of the registered

members.

Disclosure of certification: PGS certification is

published at the production site and selling points.

Oother forms of advertising to promote and

encourage the efforts of households to achieve

certification as well as create cross- supervision in

the community is also used.


Production scope at the home

garden. Certification for each

household. Form is issued for

PGS certification.

CERTIFICATION CARD

SAFE VEGETABLES

UNDER PGS

Issued for household:

NGUYEN THI MO

Address: Zone 2 – Tan Duc

– Viet Tri

MAP OF PRODUCERS IN ZONE 2 TAN DUC COMMUNE



33

Picture 18: Issuance of PGS certification for qualified

households by map code.

3.5. Development of label, packaging, stamp

Depending on condition, should have packaging,

label, stamp to distinguish

the PGS certified SV with

other products.

Development of label,

stamp, packaging when

members find it beneficial

for them.

Picture 19:Non-woven

environment- friendly

bag of Viet Tri PGS

To have PGS certification, the households, CO, and

supermarkets can implement widely advertising forms

with PGS logo being known and cared about by the

consumers.

Using environment-friendly materials and common

logo for the whole system of many provinces will

increase reliability and be easy to recognize by the

consumers.

Photo 3 x 4

Code

:

SAFE VEGETABLES

Let’s use SV to protect the health

Using digestion bags to protect environment



34

Wish to succeed!



35

APPENDIX 1: STANDARDS APPLIED FOR VIET

TRI PGS SYSTEM

(Based on assessment criteria of VietGAP)

1. Evaluation and selection of production areas:

Planned and certified vegetable areas to qualify for safe

vegetables production under the Decision No.45/QD-

QLCL dated 7 November 2011have duration up to 7

November 2014.

2. Varieties and stocks: Construction of variety

garden of the group withown varieties and/orbought at

recognized selling points. The process of buying and

using is recorded in the field diary under the common

form of the group.

3. Management of soil and growing medium:

Annually taking sample, then sending for analysis to

assess the potential risks. Have isolation measures with

the livestock grazing in the family.

4. Fertilizers and additives: Using only chemical

fertilizers on the list. Compost and animal manure are

incubated by probiotics before using. This process is

recorded in the field diary of each household member.

5. Water: Using only tap water and deep-well

water. Taking the sample for initial and annual analysis

to evaluate and ensure thequalify of water for SV

production and processing.

6. Use of chemical, pesticide: The members- direct

users are trained on the safe and effective usage of



36

fertilizers and pesticides as well as the Integrated Pest

Management (IPM). Applying knowledge into practical

production, ensuring quality of the product;storing and

disposing the packaging at the regulated places.

Purchasing andusing chemicals andpesticides are

recorded in the field diary and examined regularly

through internal supervision, inspection and examination

by the LCC.

7. Harvest and postharvest handling: Members

are trained to apply properly techniques on approrpiate

harvesting and , processing to ensure adherance to FHS.

Using only clean water, not using chemicals or

preservatives especially direct consumption products.

Harvesting products to ensure isolation duration after

using pesticides and fertilizers through monitoring the

field diary.

8. Waste management and treatment: Household

wastes are not directly passing through or in the garden.

If through the garden, pollution risk must be minimized

by using plastic pipe as conduit or using concrete septic

tank.

9. Employees: They are surveyed andselected,

They are trained with contents related to production,

harvesting, processing and packaging as regulated. Do

not hire employees outside the family.

10. Recordkeeping, tracing origin and

withdrawing products: Developed the common field

diary forms of the group. Members are granted code for

management. The compliance is evaluated through



37

internal examination andsupervision at least one time per

household per year. The group elects the general

management board to operate, organize and solve the

common problems of the group.



38

APPENDIX 2: APPLICATION FOR ISSUANCE OF

SAFE VEGETABLES CERTIFICATION CARD

UNDER PARTICIPATORY GUARANTEE

SYSTEM - PGS

SOCIALIST REPUBLIC OF VIET NAM

Independence – Freedom - Happiness

Phu Tho, date…month…2012

APPLICATION FOR ISSUANCE OF SAFE

VEGETABLES CERTIFICATION CARD UNDER

PARTICIPATORY GUARANTEE SYSTEM - PGS

(Applied for new issuance)3

To: Local Coordination Committee

Name of the applicant:…...Year of birth:……...

Representing for household:……………………

Management code:………...Phone:…………….

Address:…………………………..........................

Based on the applied result of safe vegetable

production standards under Participatory Guarantee

System – PGS of the household;

3 Draft and unofficial



39

Based on the result of internal inspection and

supervision of the production team and Independent

Inspection Team;

My family requests being granted SV certification

card under Participatory Guarantee System – PGS as

follows:

1. Safe vegetable production areas registered for

issuance of certification:………….....................m2

2. Types of SV registered for issuance of

certification: All vegetable types are grown

seasonally at these above areas.

3. If being granted certification, my family commits:

- Storing the card carefully and using the card for

the right purposes, not allowing anyone to borrow.

- Only using the card for selling certified SV under

PGS system.

- Always applying correctly, completely SV

production standards under Participatory

Guarantee System – PGS.

- If my family violates any of the above standards

or commitments, my family will allow being

revoked card and compensate related damages (if

any).

Therefore, I am writing this application to request the

Local Coordination Committee to consider and issue SV

certification card under Participatory Guarantee System

– PGS for my family.

CONFIRMATION OF COMMUNE APPLICANT



40

PEOPLE’S COMMITTEE (Signature, full name)

APPENDIX 3: EXAMINATION MINUTES OF PGS

PRODUCTION PARTICIPATORY GUARANTEE

SYSTEM – PGS

LOCAL COORDINATION

COMMITTEE – LCC

No: /BB-LCC

SOCIALIST REPUBLIC OF

VIETNAM

Independence – Freedom - Happiness

EXAMINATION MINUTES

Times: ………… Date … ………………

1. Household name: ................Address ........................

2. Components of examination team: ………………..

3. Production information:

- Actual areas of growing vegetables..............................

- Areas of vegetable types: ….........................................

4. Examination result:

No Criteria Evaluation result

Explaination Qualified Unqualified

I Vegetable production garden

- Do not graze livestock in the

production garden.

- The grazing livestock areas

do not cause contamination for

the family vegetable garden

and the neighbors.



41



II Fertilizer

1. Using chemical fertilizers,

growth stimulant drugs

rationally, in compliance with

the process.

2. Manure:

- Manure is incubated properly

before using.

- Places of manure incubation

do not cause pollution for the

production garden.

- Basal fertilizing, filling,

decayed stool fertilizing

- Do not fertilize and water

stools.

III Water for irrigation

- Tap water

- Well water

IV Chemicals, pesticides

1. Only using pesticides on the

permitted list of production.

2. Using pesticides:

- Reading the directions

carefully before using.



42



- Recording the drug names,

isolation duration in the field

diary.

- Use properly concentration

and dosage

3. Having separate areas for

storage of pesticides, covers of

drug packaging, chemicals and

fertilizers.

V Harvest

1. Ensuring isolation duration

after harvesting:

- Isolation of pesticides

- Isolation of chemical

fertilizers (12-15 days)

2. Havest, storage tools ensure

hygiene

3. Water used in the process of

harvesting, packaging: well

water, tap water.

VI Management and treatment

of sewage

Sewage and garbage is

collected and handled (Do not

make sewage and garbage flow



43



in the vegetable garden).

VI

I

Employees

Employees are trained about SV

production.

VI

II

Recording in the field diary

properly

5. General comments of the examination team

………………………………………………………..

………………………………………………………..

………………………………………………………..

6. Household opinion:

………………………………………………………..

………………………………………………………..

………………………………………………………..

Representative of producer

(Singature)

Representative of examination team

(Signature)



44

Documents

SHARING EXPERIENCES FROM APPLIED MODEL OF PARTICIPATORY ... fileSharing experiences from applied model of Participatory Guarantee System - PGS Phu Tho Plant Protection Department VECO