The implementation of the “Vietnamese use made-in-Vietnam goods” campaign is a right policy that needs to be stepped up to boost the domestic market in the long run.
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The task was set by the Party Committee of the Central Enterprises Bloc at a conference in Hanoi on December 27.
After seven years of implementation, 35 affiliate party committees have instructed enterprises and units to implement the movement, helping employees change their shopping habits towards choosing locally-produced goods and services.
Central enterprises have stepped up the application of advanced technology and improved human resources to create new quality products, saving trillions of dong.
Speaking at the event, Secretary of the Party Committee of the Central Enterprises Bloc Pham Viet Thanh said each member of the 1.3 million-employee bloc must reform its administration and production system, expand distribution channels and improving the quality of services and goods, describing it as the only way to win Vietnamese people’s trust.
Nguyen Thien Nhan, President of the Vietnam Fatherland Front Central Committee, praised the implementation of the campaign by the Party Committee of the Central Enterprises Bloc, especially the initiative to encourage its enterprises, banks and units to prioritise using each other’s products.
He emphasised the need to raise public awareness of the issue, saying that producers should create quality products while Vietnamese consumers should show their patriotism by choosing locally made goods.
He recommended the committee to review policies and assess reality to develop measures to encourage the use of domestic goods like building a website introducing domestically-produced products to consumers.
Analysts noted that Vietnam-Singapore ties are increasingly moving beyond traditional goods trade towards green growth, innovation and high-quality supply chains, laying a stronger foundation for more substantive and sustainable cooperation in the years ahead.
International visitors expressed positive impressions of Vietnamese products displayed at the fair. Nelma Sanjines, senior supervisor at ESP Catering in Sydney, praised the flavour of Vietnamese chilli sauce and soy sauce as well as the attractive packaging of confectionery products.
Experts noted that supply chain optimisation and risk management are no longer isolated tasks for individual companies but a requirement for the entire export ecosystem. With guidance from regulators, support from industry experts and their own efforts, Vietnamese exporters are expected to enhance their competitiveness and turn technical barriers and market volatility into opportunities for sustainable growth in global markets.
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He stressed that domestic firms must proactively improve corporate governance, technological capabilities and workforce quality in order to participate more deeply in global supply chains. “Vietnamese enterprises cannot enter the supply chains of multinational corporations unless they meet required standards,” Cuong said.
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