Economic Empowerment and Climate Resilience: Ms. Dao’s Journey in Mangrove-Shrimp Farming

In Ca Mau province’s Ngoc Hien district, Vietnam, where mangrove forests meet aquaculture, Ms. Vo Thi Dao has spent over two decades engaged in mangrove-shrimp farming. As a resident of Vien An commune, she has witnessed firsthand how climate change has taken a toll on the region. Fluctuating water conditions have drastically reduced shrimp yields, worsening the situation for farmers struggling with unstable earnings. For Ms. Dao, however, these challenges became a call to action. Determined to secure her family’s livelihood and uplift her community—particularly the women affected by these changes—she began exploring innovative ways to adapt and thrive.

With her commune’s aquaculture potential - 7,000 hectares of resources - Ms. Dao saw an opportunity. In 2020, she secured a loan to invest in equipment and shrimp stock. Her goal? To process shrimp into dried seafood products for the local market. The journey, however, was far from easy. “At first, growth was slow” she recalled. “Inconsistent drying methods meant some batches didn’t meet market standards, leaving them unsellable. And without effective promotion, revenue remained low”. But Ms. Dao refused to give up.

Realizing that traditional methods wouldn’t suffice in a competitive market, Ms. Dao embraced change. She sought out training programs, absorbed expert guidance, and implemented modern techniques to evaluate her product’s quality. By 2023, she had joined training courses under the Improve Water Cycle Systems for Sustainable Fisheries Production in Aquaculture (i4Ag) project, implemented by GIZ. These included lessons on processing dried seafood, ensuring food hygiene and safety, and mastering marketing strategies tailored for women entrepreneurs. Aimed with this knowledge, Ms. Dao introduced high-quality, food-safe dried seafood products that retained their natural flavors and boasted extended shelf lives. 

Ms. Dao’s efforts soon paid off. Her product range expanded to include dried shrimp, half-dried daggertooth pike conger, and red claw crab marinated in fish sauce. Using social media and her sharpened marketing skills, she widened her customer base beyond her province. Today, she supplies 200–300 kilograms of products monthly to a loyal and growing clientele. “Demand soars during holidays and Tet,” she shared. “I’m proud to see my products bringing in consistent revenue and earning trust for their quality and safety.” Thanks to her unwavering commitment to maintaining high standards, Ms. Dao’s business has earned food safety certification. Additionally, her two flagship products—half-dried daggertooth pike conger and red claw crab marinated in fish sauce—have achieved OCOP certification, a recognition that will further boost their marketability and reputation.

For Ms. Dao, her success is more than personal achievement—it’s about community impact. Her business currently provides stable jobs for three women in the commune, but she has bigger ambitions. “I aim to extend further, creating more employment opportunities for local women, especially those with flexible schedules,” she said. “I also want to continue sharing my experiences and knowledge, empowering other women to improve their incomes and enhance their roles in the community.” Ms. Dao’s story is a shining example of resilience, innovation, and leadership. Through her dedication, she has not only adapted to climate challenges but has also created a sense of empowerment and economic growth for the women in her community.