Amid climate change and a growing global trend toward green consumption, local specialty products must embrace the green transition if they are to survive and thrive sustainably. This shift is no longer just a consumer preference—it has become a stringent requirement of international markets. Applying technology to green production is the key to making local products not only cleaner but also more commercially attractive.

Green transition is not simply about using organic fertilizers or avoiding chemical pesticides. It involves a technological ecosystem that includes smart water management, energy efficiency, byproduct reuse, renewable energy adoption, and emission reduction throughout the entire production chain. For instance, a coconut candy producer in Ben Tre can switch from coal-fired boilers to ones powered by dried coconut husks. This change not only cuts costs but also makes the product more environmentally friendly.

Another example of green technology is byproduct recycling. In dragon fruit processing facilities, fruit peels are often discarded. However, with extraction technology, dragon fruit peels can be used to produce natural colorants or antioxidants for cosmetics. Similarly, sugarcane pulp can be transformed into biodegradable packaging to replace plastic. These technologies not only address environmental concerns but also create valuable commercial byproducts.

The use of solar energy in rural production areas is also becoming increasingly common. Vegetable farms, shrimp ponds, and traditional cake producers have installed solar panels to power pumps, drying systems, and workshop lighting. This not only reduces electricity costs but also helps products qualify for sustainable production certifications—an attribute highly valued by international consumers.

Moreover, blockchain technology combined with carbon credit systems is opening a new avenue for local specialties. For example, a cocoa-growing region in the Central Highlands that commits to zero deforestation, uses organic fertilizers, and reduces emissions can accumulate carbon credits. These credits can then be sold to businesses looking to offset their emissions. This creates a new source of income, motivating farmers to protect forests, farm sustainably, and preserve local identity.

The green transition is not just a matter of technology—it’s a transformation in mindset. It requires long-term commitment, supportive policies, and collaboration from scientific organizations. When producers understand that "green" is not just an ethical choice but a competitive advantage, investing in green technologies becomes a voluntary and strategic move.

In the near future, local specialty products will no longer compete on taste or uniqueness alone—they must also be green, clean, and responsible. Only when technology becomes the driving force of the green transition can hometown products truly win the hearts of global consumers—who are becoming increasingly discerning, yet deeply appreciative of authenticity and sustainability.