Sharing experiences from applied model of Participatory Guarantee System - PGS
Phu Tho Plant Protection Department VECO VietNam
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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
Sharing experiences from applied model of Participatory Guarantee System - PGS
Phu Tho Plant Protection Department VECO VietNam
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
Sharing experiences from applied model of Participatory Guarantee System - PGS
Phu Tho Plant Protection Department VECO VietNam
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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.
Sharing experiences from applied model of Participatory Guarantee System - PGS
Phu Tho Plant Protection Department VECO VietNam
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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
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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.
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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
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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).
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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?
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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
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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.
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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
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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..
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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.
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* 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
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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.
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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
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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.
* Experiences in Viet Tri:
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.
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The Inspection Team is divided into inspection groups.
Group Leader of each Inspection Group is a member of
the Inspection Sub-Committee.
* Experiences in Viet Tri:
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
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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.
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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.
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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, ...)
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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.
* Experiences in Viet Tri:
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
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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.
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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.
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* 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.
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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
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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.
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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…
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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.
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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:
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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
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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.
* Experiences in Viet Tri:
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
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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
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Wish to succeed!
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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
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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
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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.
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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
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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
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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.
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No Criteria Evaluation result
Explaination Qualified Unqualified
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.
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No Criteria Evaluation result
Explaination Qualified Unqualified
- 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
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No Criteria Evaluation result
Explaination Qualified Unqualified
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)