Characteristics that help 10 Phu Quoc fish sauce sets become typical products of the South

Phu Quoc fish sauce production. (Photo: Le Huy Hai/VNA)

The Department of Industry and Trade (Ministry of Industry and Trade) has just recognized 10 Phu Quoc fish sauce products in Kien Giang province as typical rural industrial products in the Southern region in 2024.

Accordingly, the products and product sets of traditional Phu Quoc fish sauce with 18, 30, 35, 40 and 43 degrees of nitrogen of the enterprises Khai Hoan, Kim Hoa, Hong Duc, Quoc Vi, Dai Duc, Phu Ha, Hai Nguyen, Hong Hoa, My Hao.

These fish sauce products, in addition to their long-standing tradition, demonstrate typical rural industrial characteristics, applying machinery, equipment, and technology to production. Quality products with eye-catching packaging, labels, and appearance have been bought and sold on the market, suitable for the needs and tastes of consumers and accepted by the market.

Ms. Ho Kim Lien, Director of Khai Hoan Trading Joint Stock Company, President of Phu Quoc Fish Sauce Production Association, said that the recognition of Phu Quoc traditional fish sauce as a typical regional rural industrial product is a tribute to and recognition of the achievements and efforts of businesses and fish sauce factories on Phu Quoc Island in the process of production and product development.

Thereby, opening up new development opportunities, affirming the prestige, quality, brand value and creating a foothold in the market for production facilities; increasing the recognition of Phu Quoc fish sauce brand as well as prestige when bringing products to consumers, especially opening up opportunities to export Phu Quoc fish sauce, contributing to promoting the development of rural industry. At the same time, creating jobs for local workers.

Phu Quoc's traditional fish sauce production has a history of more than 200 years and has been granted geographical indication protection by the European Union (EU), making it the first Vietnamese product to be protected in the market of EU countries.

Ms. Ho Kim Lien shared that Khai Hoan has gone through 3 generations with more than 40 years of building and developing this traditional industry, contributing to the Phu Quoc fish sauce product being honored as a heritage of Phu Quoc and Vietnam.

The production process of Phu Quoc fish sauce with the Khai Hoan brand is closed from the sea to the dining table. Khai Hoan fish sauce is recognized as a typical rural industrial product of the Southern region in 2024, which is the motivation for the company to further improve the quality and design of its products. Thereby, continuing to maintain the title at a higher voting level in the following years.

Phu Quoc Fish Sauce Production Association currently has 51 members, with 6,642 fermentation tanks, producing 15-20 million liters of fish sauce/year. Many members have registered for the 3-5 star OCOP program, gradually improving product quality, beautiful packaging and designs, to honor regional specialties, contribute to promoting indigenous culture and developing the socio -economy of Phu Quoc city.

However, according to the Phu Quoc Fish Sauce Production Association, fish sauce production in Phu Quoc is facing many difficulties, limitations, and shortcomings that require synchronous and effective solutions to overcome and develop in the coming time. Specifically, output products have decreased significantly, so some members have encountered many economic difficulties, leading to the suspension of operations.

Next, the source of anchovy raw materials for fish sauce production in the first months of 2024 as well as in 2023 will continue to decrease by about 40 - 50% compared to 2022.

On the other hand, the majority of members are afraid of the risk of not being able to sell fish sauce next year, so they do not import fish to ferment and produce fish sauce, leading to the consequence that fish sauce output will continue to decline in 2024 and the following years.

At the same time, the selling price of fish sauce products is no longer suitable for the current production and business situation; promotion for Phu Quoc fish sauce is still limited; competition from many other fish sauce and dipping sauce products...

Chairman of Phu Quoc Fish Sauce Production Association Ho Kim Lien emphasized that if the fish sauce making profession is to exist and develop sustainably, worthy of a national heritage recognized by the State and promote indigenous culture, contributing to the development of the local economy, there must be a synchronous solution from the government and the Association in promoting and promoting domestic and foreign trade, then the traditional fish sauce profession of Phu Quoc can develop sustainably and effectively.

Phu Quoc Fish Sauce Production Association continues to coordinate with professional agencies to guide business members in implementing production processes and product declaration procedures in accordance with the province's regulations on technical standards for Phu Quoc fish sauce.

At the same time, propagate, remind and monitor the implementation of anchovy exploitation without violating IUU exploitation for enterprises with anchovy fishing vessels, so that this aquatic resource can regenerate and develop in the fishing grounds, ensuring the supply of clean and quality raw materials for Phu Quoc fish sauce production.

At the same time, Phu Quoc maintains fish sauce advertising signs at Phu Quoc International Airport; designs, prints flyers, makes video clips about the history of formation and development, and the production process of Phu Quoc fish sauce to promote and introduce to tourists as well as at domestic and foreign trade fairs and exhibitions, and when receiving international delegations to visit, learn, and experience Phu Quoc pearl island.

In addition, Phu Quoc Fish Sauce Production Association participates in trade promotion programs, fairs, connecting supply and demand, creating conditions and supporting members to participate in trade, finding partners, cooperating, linking to develop production, especially promoting product export activities, finding partners to consume fish sauce sustainably; adjusting fish sauce prices to suit the market, to ensure reproduction.../.

(Vietnam News Agency/Vietnam+)

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