Ms. Ho Kim Lien presents gifts to the poor and disadvantaged in the province. Photo: THUY TIEN
For example, Ms. Ho Kim Lien - Chairwoman of the Board of Directors of Khai Hoan Trading Joint Stock Company, Phu Quoc Special Economic Zone. Despite being a doctor by profession, Ms. Lien has been involved in and has steered Khai Hoan fish sauce to the world market for decades. Ms. Lien recounts that when she first started in the business, she failed many times in fermenting the fish, trying to create a finished fish sauce that was both fragrant and visually appealing. To gain experience, she spent months at the fish port just to select the raw fish…
Overcoming numerous difficulties, starting with just 12 small fish sauce barrels, Khai Hoan has now developed into a company with over 700 large fish sauce barrels, each holding 12-15 tons of fish. The company has also equipped itself with large vessels capable of transporting salt offshore to purchase freshly caught fish for immediate fermentation. Besides ensuring the highest quality for each bottle of fish sauce, the company continuously improves the design and packaging of its products to meet the ever-increasing demands of the market...
Through tireless efforts, Khai Hoan has grown from a small fish sauce producer into a leading producer of traditional Phu Quoc fish sauce. With a closed-loop process of harvesting, preserving, transporting, and fermenting, Khai Hoan brings clean raw materials from the sea to the table, retaining the freshness and distinctive flavor of traditional fish sauce. The Khai Hoan fish sauce brand has achieved a 5-star national OCOP standard and is protected by geographical indication in 28 European countries.
Beyond developing her personal business, Ms. Lien is currently the Chairwoman of the Phu Quoc Fish Sauce Association and the Chairwoman of the Vietnam Traditional Fish Sauce Association. She has made significant contributions to the development of traditional fish sauce businesses, particularly in promoting and protecting the image of Vietnamese traditional fish sauce in the international market, helping to bring this product to the world and create export opportunities. Simultaneously, she participates in social activities, helping to improve the lives of people in traditional fish sauce production areas and bringing these fish sauce products to consumers.
As for Ms. Le Thi Bich Nga, CEO of Thuan Loi Phat Tai Limited Company in Thanh Loc commune, she overcame many difficulties and challenges to achieve the current brand of Le Nga fish floss. “While in Taiwan, I tried their delicious fish floss and decided I had to learn how to make it to start a business in Vietnam. I applied for a job at a fish floss factory to learn how to make it. Thanks to my determination and sincerity, I convinced my mentor in Taiwan to transfer the recipe. However, when I returned to Vietnam, the equipment and machinery for production and processing like in Taiwan were unavailable, so I had to travel back and forth to Taiwan many times to import modern machinery,” Ms. Nga explained.
According to Ms. Nga, even with the recipe and method, processing shredded fish in Vietnam, given the different raw materials and climate, took her a lot of time and involved discarding dozens of batches of fish, costing hundreds of millions of dong, before she could perfect the shredded seafood product as it is today.
Currently, the Le Nga brand of shredded seafood is available in distribution systems both within and outside the province. “It’s not just a delicious treat for my family and relatives; I want to pursue a bigger dream: exporting the product to the international market. I want to let friends around the world know that Vietnamese products are of high quality and guaranteed safe,” Ms. Nga said.
Source: https://baoangiang.com.vn/ban-linh-nu-doanh-nhan-a465512.html
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