Standardizing the traditional Nam O fish sauce production technology.

DNO - On the afternoon of June 12th, the Biotechnology Center (Da Nang City Department of Science and Technology) organized a scientific workshop on the city-level project "Research on some solutions to improve the quality and diversify Nam O fish sauce products".

Nam O fish sauce making village in Hai Van ward. Photo: VIET PHUC

The workshop aimed to establish a scientific basis for stabilizing product quality and opening up prospects for accessing high-end markets.

The workshop focused on discussing key issues such as: standardizing traditional technologies on a scientific basis through the application of Good Manufacturing Practice and Food Safety Control (GMP-HACCP) frameworks suitable for craft villages without eroding their unique identity; diversifying products based on consumer preferences; and establishing a long-term coordination mechanism between scientists, management agencies, and craft villages.

Improve stability

According to Dr. Pham Chau Huynh, Director of the Da Nang Biotechnology Center (Project Leader), for a long time, the quality of Nam O fish sauce has been mainly assessed based on subjective perceptions, leading to conflicting opinions.

Therefore, the topic requires a systematic and objective approach to the problem in order to establish a physicochemical, microbiological, and sensory basis, while clarifying the factors that influence the differences between products.

Based on the survey and analysis results, the research team proposes a reassessment of the quality of Nam O fish sauce. A prominent characteristic of Nam O fish sauce is the high variability in quality between different establishments and between different production batches.

Within the same craft village, many samples achieve high-quality standards, but consistency between batches is limited. The main reason is that the production process is largely based on experience, and has not been standardized or controlled under a unified system.

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The goal of the research is not to improve a poor-quality product, but rather to enhance the stability of a product with great potential, narrowing quality variability through process standardization.

Meet international safety standards.

The study provides very positive signals regarding the safety of this traditional product. Assessing market potential, Dr. Pham Chau Huynh stated that the analysis results showed that all finished Nam O fish sauce samples in the study had histamine levels below 50mg/L, fully meeting the standards of the FDA, EU, and Codex.

This provides crucial scientific evidence confirming the product's safety and opens up prospects for accessing high-end markets and exports.

Specifically, the survey revealed that 84% of respondents were aware of the Nam O fish sauce brand, but only about half of them currently use the product.

Delegates attending the workshop. Photo: KHANH LINH

The gap between awareness levels and actual consumption levels indicates significant room for growth, linked to requirements for consistent quality, transparent product information, and expanded distribution channels.

With the collaboration of experts from various research institutes and specialized agencies, Nam O fish sauce is being approached using a food systems thinking approach.

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Fish sauce is placed within the entire value chain: from the anchovy raw material, production activities in traditional villages, processing, safety control, traceability, to consumption.

Understanding these interconnected links ensures that the proposed solutions are as cohesive, feasible, and sustainable as possible.

Source: https://baodanang.vn/chuan-hoa-cong-nghe-truyen-thong-nuoc-mam-nam-o-3340270.html