Van Don sea worms have long been known in the market as a product with high economic value, associated with the Quang Ninh coastal region. However, for a long time, the product has mainly been consumed in fresh, dried, or traditionally processed forms. Therefore, the added value from deep processing has not been commensurate with the potential of this local raw material. Based on this reality, Thanh Tung Van Don Co., Ltd. has collaborated with research institutes, colleges, and universities to implement a provincial-level science and technology project: “Research on developing a technological process for producing dried sea worm-flavored fish paste in Quang Ninh.” The project will be implemented from October 2025 to April 2027, with a total budget of 4.68 billion VND; of which 3.48 billion VND will be supported by the state budget.
According to the research, the enterprise and its collaborating units focused on developing a technological process for producing dried sea worm-flavored fish paste pellets. The research included selecting raw materials, determining mixing ratios, processing, grinding, enzymatic hydrolysis, and soaking in fish sauce to create a distinctive flavor. The process then continued with pellet formation, drying, packaging, and product preservation. A novel aspect of the project was the application of enzymatic hydrolysis technology in food processing. This technology aimed to shorten production time while preserving the nutrients and natural sweetness of the sea worm. This is crucial for ensuring that the processed product retains its nutritional value and distinctive flavor, meeting current consumer demands.
Ms. Tran Thi Huong from the Institute of Marine Research ( Hai Phong City), a unit participating in the technology transfer, said: The research process was carried out from the selection of raw materials to hydrolysis, creating sea worm fish sauce and dried sea worm fish paste pellets. This is a new technology, requiring businesses and research units to conduct many trials to create valuable products, enhance nutritional value, and meet the actual needs of consumers.
The project not only focuses on dried fish paste with sea worm flavor, but also aims to research and perfect the technology for producing fish sauce with sea worm flavor. It is expected that in October 2026, Thanh Tung Van Don Co., Ltd. will launch trial products. This will be an important basis for the company to further evaluate quality, refine product standards, and prepare for mass production.
For local businesses, developing new products from indigenous raw materials is a process that requires significant time, funding, and technical expertise. The biggest challenges lie in the testing, technology refinement, quality control, and commercialization assessment stages. Therefore, support through provincial-level science and technology projects has created more favorable conditions for businesses to boldly innovate, access experts, and apply technology to production. Mr. Pham Quang Tung, Director of Thanh Tung Van Don Co., Ltd., shared: "The company wants to bring science and technology into practical production, creating commercially viable products. With sea worms, while previously mainly processed in their raw form, the company is now aiming for higher value-added products such as dried sea worm-flavored fish paste, sea worm fish sauce, sea worm seasoning powder, sea worm rice flakes, and other processed products." The application of enzyme technology in hydrolysis makes the product easier to preserve and use while still retaining the nutrients and distinctive flavor of Van Don sea worms.
From the perspective of a local resident, Mr. Chu Van Minh (Zone 6, Van Don Special Economic Zone) believes that businesses researching and developing new products from sea worms is a necessary direction. When the product is processed further, the value of the local specialty is enhanced, thereby creating more jobs, income, and development opportunities for people in coastal areas.
The fact that Thanh Tung Van Don Co., Ltd. is leading a provincial-level science and technology project demonstrates the role of businesses in bringing research results into production. Collaboration with research institutes, colleges, and universities helps businesses perfect technological processes, control product quality, and gradually commercialize research results. Once perfected and produced stably, dried sea worm-flavored fish paste and sea worm-flavored fish sauce will contribute to diversifying seafood specialties, extending shelf life, expanding markets, and enhancing the value of Van Don sea worms.
Source: https://baoquangninh.vn/de-khoa-hoc-cong-nghe-phuc-vu-phat-trien-3412296.html
