Not only is it a health and environmental friendly product, the cashew fish sauce of Vuong Ngoc Vegan Company Limited (Hoa Thanh Ward) also opens up a new direction for local agricultural products, contributing to the list of vegetarian specialties with the unique flavor of Tay Ninh land.
Ms. Au Vuong Ngoc introduces vegetarian products made from cashew fruit.
From rustic fish sauce to modern vegetarian products
Once considered agricultural waste, cashews are often left in the garden after each harvest. But for Vuong Ngoc Vegan Company, this is the beginning of a creative journey. Instead of focusing on exploiting the value of cashews, the company chooses fresh cashews to process into vegetarian fish sauce. This is quite a challenge, because cashews easily have a strong taste and are difficult to preserve if not handled properly.
What Vuong Ngoc Vegan Company does is inherit the spirit of traditional vegetarian fish sauce but in a more modern and systematic way. From a rustic dish, the company develops it into a standardized commercial product, linked to the local agricultural value chain, targeting the consumer segment looking for green, clean, and sustainable food.
“Tay Ninh is an agricultural province, many people make a living by growing cashews. I choose to accompany farmers, taking advantage of available agricultural products to create new valuable products” - Ms. Au Vuong Ngoc - Director of Vuong Ngoc Vegan Company Limited, shared.
From the initial challenges, cashew fish sauce was born, with a natural reddish-brown color, a light, mild flavor, suitable for vegetarians, dieters and those pursuing a healthy lifestyle. To create 100 liters of pure fish sauce, 300kg of fresh cashews are needed, going through a process of processing, mixing and natural fermentation for more than 4 months. The finished product is then filtered, seasoned according to a special recipe, and bottled to meet food safety and hygiene standards.
Many people are surprised when trying cashew nut fish sauce. “It doesn’t have the smell of sea fish but is rich enough to mix with vegetables or make stews. The flavor is not inferior to fish sauce made from fish,” commented Ms. Vu Kim Hien, a customer.
Connecting farmers, sharing benefits with cashew growers
Vegetarian fish sauce is processed from fresh cashew fruit by Vuong Ngoc Vegan Company Limited.
Not stopping at creating new products, Vuong Ngoc Vegan Company also builds a value chain closely linked with cashew farmers in Tay Ninh. The company signed a contract to purchase fresh cashews at a stable price of 3,000 VND/kg and provided technical support and equipment for fermentation in the garden so that people could directly participate in the fish sauce fermentation process. The raw fish sauce after fermentation will be purchased by the company at 50,000 VND/liter, helping cashew growers increase their income by 15-20 million VND per crop/ha.
According to Ms. Au Vuong Ngoc, choosing ingredients from local agricultural products not only helps control quality but also creates a unique identity for the product.
“I always want to accompany Tay Ninh farmers, to get rich from the products of this land. Cashew fruit was previously ignored by everyone, but when processed properly, it can become a specialty favored by consumers,” said Ms. Au Duong Ngoc.
From an agricultural product once considered a waste product, cashew fruit has now become an ingredient in many vegetarian products: fish sauce, Thai fish sauce, dried cashews, wine and vinegar. This is not only the "revival" of a fruit but also a practical step to reduce agricultural waste, increase economic value and promote a circular economic model in the agricultural sector.
After establishing a standardized production process and stable product quality, Vuong Ngoc Vegan Company's cashew fish sauce began to appear in many vegetarian food stores, tourist attractions and supermarkets across the country.
In particular, the company has initially exported products to the US and EU markets and is completing procedures to apply for Halal certification to expand to Muslim countries. The production line has a capacity of about 150,000 bottles per day and is aiming for a target of 2 million liters of fish sauce per year.
Cashew fish sauce is gradually becoming a new typical product of Tay Ninh, bringing both economic value and contributing to the story of the land and people here./.
Hoa Khang - Khai Tuong
Source: https://baolongan.vn/dam-da-huong-vi-nuoc-mam-chay-trai-dieu-a199815.html
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