The milestone marks the journey of continuous innovation and development to preserve the value of fish sauce, while affirming the position of the Vietnamese fish sauce brand in the global market.
Established on June 27, 2007, Masan PQ started with an area of 15,000m2 and after 18 years of development, the factory has expanded to 22,000m2, nearly 500 fish sauce fermentation tanks, bottled on a closed production line according to international standards. Up to now, Masan PQ has fermented more than 100,000 tons of fish, produced about 83 million liters of fish sauce essence, clearly demonstrating its outstanding production capacity and long-term commitment to the fish sauce making profession.
Guests visited the Masan PQ fermentation house with nearly 500 fermentation tanks.
Each drop of fish sauce at Masan PQ is the crystallization of a century-old secret of local fishermen, with a strict fermentation process in wooden barrels for 9 to 12 months. After being caught, anchovies are mixed with salt right on the boat at a ratio of 3 fish to 1 salt to ensure freshness, then put into the fermentation tank for a long enough time to extract drops of delicious, rich fish sauce essence.
Not only adopting and inheriting the traditional fermentation method, Masan PQ standardizes the production process with an electronic identification code system for each barrel of fish sauce essence, helping to trace full information such as fish import date, quantity, quality and source of supply. At the same time, to ensure export standards in many international markets, bringing the quintessence of Vietnamese cuisine to the world , Masan PQ strictly applies international management standards such as ISO, HACCP, Codex, EU Code.
Guests directly taste drops of fish sauce extracted from the fermentation tank.
In addition to focusing on production investment, Masan PQ also actively accompanies Phu Quoc City in social security programs such as: supporting fishermen, building charity houses, improving infrastructure... From 2007 to present, Masan PQ has made many contributions to the State budget, contributing to the development of the local economy and improving the quality of life of the people.
Ms. Le Thi Nga, Deputy General Director in charge of Product Research and Development of Masan Consumer Company, shared: “We are proud of our 18-year journey with Phu Quoc Island, where the history of fish sauce making has been preserved for hundreds of years. From the first days of setting foot on this island, we received dedicated guidance from the owners of long-standing barrel houses in Phu Quoc about the traditional production method of fish sauce.
Over time, with perseverance and persistence, we have inherited the quintessence of the industry. Not only that, we have promoted and applied science and technology to standardize the fish sauce production process. This not only helps improve product quality to serve domestic consumers but also meets export standards so that fish sauce - the quintessence of Vietnamese cuisine - increasingly affirms its position on the world culinary map."
Ms. Le Thi Nga - Deputy General Director - In charge of Product Research and Development - shared at the event about the story of inheritance and development of fish sauce.
With the Go Global strategy, Masan has continuously researched and developed products that suit global tastes while still preserving and honoring the unique flavor of Vietnamese fish sauce. In 2024, with the orientation of "Make Vietnamese Foods Global Foods", Masan exported more than 6 million liters of fish sauce to Europe, the US, Canada, Australia, Japan, Korea, China, Taiwan... affirming the increasingly solid position of Vietnamese fish sauce in the international market.
Automatic closed bottling and filling line ensures product quality.
Currently, Masan is operating a large-scale fish fermentation system in 3 localities including Phu Quoc, Lagi (Lam Dong) and Can Tho City with a total fish fermentation output of more than 31,500 tons per year , meeting about 50% of the total demand for raw fish sauce . In addition to owning its own fermentation system, Masan also cooperates in purchasing fish sauce essence from leading manufacturers nationwide.
It is estimated that most of the total fish sauce output of the main fish sauce producing regions in Vietnam such as Phu Quoc, An Giang, Nha Trang, Phan Thiet... is currently used to provide enough fish sauce essence for Chin-Su and Nam Ngu fish sauce products, serving more than 100 million delicious meals for Vietnamese families every day and exporting to the world.
With 18 years of development, Masan PQ today has not only grown in scale and quality in the fish sauce industry, but is also a testament to the harmonious blend of preserving and promoting traditional values and absorbing and applying international management standards for sustainable and diversified development in the Vietnamese spice industry.
Source: https://dantri.com.vn/kinh-doanh/masan-pq-ky-niem-18-nam-thanh-lap-20250702180013425.htm
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