"Cleaning up" ocean oysters

Clean production doesn't just start in the factory; it begins with how farmers change their habits in the sea. With a model linking businesses, cooperatives, and farmers, the production of ocean oysters in Lien Hoa ward is being standardized at every stage, from breeding, care, harvesting to processing and preservation, gradually building a brand of safe seafood for Quang Ninh.

The ocean oysters are collected and processed at Tat Thanh Seafood Joint Stock Company in Lien Hoa ward.

Instead of going directly to the market as in the traditional method, the harvested oysters from the marine farms are transported to the processing facility of Tat Thanh Seafood Joint Stock Company in Lien Hoa ward. Here, all stages from receiving raw materials, shucking, processing, packaging to preservation are controlled according to food safety procedures.

After shucking, the oyster meat is placed in an ozone treatment system to help eliminate bacteria and impurities, and minimize food safety risks. This is a crucial step before the product enters the packaging stage, especially as the market increasingly demands higher quality, origin, and storage conditions.

A highlight of Tat Thanh Seafood Joint Stock Company's production process is its innovative MAP (Material Pressure Packaging) technology. This technology uses a mixture of CO2, O2, and N2 gases to alter the air composition inside the packaging, thereby limiting oxidation, inhibiting microbial activity, and maintaining the freshness and natural color of the oyster meat. The product is placed in multi-layer molded trays before packaging and refrigeration.

Mr. Nguyen Van Cuong, General Director of Tat Thanh Seafood Joint Stock Company, said: “The MAP technology was transferred to our company in 2021 and has been maintained until now. With three main gas components, CO2, O2, and N2, this technology helps limit bacteria, reduce oxidation, and maintain the freshness of oyster meat during storage and transportation. Most importantly, the product still ensures quality and food safety when it reaches consumers.”

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According to the company, thanks to the application of MAP technology, ocean oyster meat can be preserved for about 7 days at a temperature of 0-4 degrees Celsius while maintaining its quality. After that, the product can be frozen at -18 degrees Celsius, extending the preservation time to 6 months. This creates favorable conditions for local oyster products to expand their market, supplying major supermarket chains in Hanoi , Ho Chi Minh City, and many other domestic markets.

Currently, Tat Thanh Seafood Joint Stock Company's ocean oyster meat product has been certified with a 3-star OCOP rating, meeting food safety standards. Sales volume reaches approximately 150 tons per year, generating revenue of around 5 billion VND.

The improved MAP gas packing technology is applied in production by Tat Thanh Seafood Joint Stock Company.

In addition to investing in technology in its factories, the company also controls raw materials right from the farming area. The company collaborates with cooperatives and individual farmers in the area to cultivate and purchase oysters for daily production. Participating households must adhere to technical procedures, from selecting broodstock, caring for and managing the farming area, to harvesting.

This collaboration is contributing to a change in the production habits of local aquaculture farmers. Instead of small-scale production, mainly relying on experience and quickly selling to traditional markets, farmers are beginning to pay more attention to raw material quality, farming conditions, and food safety requirements right from the start of the season.

Mr. Le Chi Cong, from Lien Hoa 6 neighborhood, Lien Hoa ward, shared: “When participating in the linkage with businesses, farmers have to follow the process, paying attention from the breeding stock and the farming environment to the harvesting time. Initially, there were changes in production habits, but when the product has a stable market and better value, people clearly see the benefits of cleaning and using the correct techniques.”

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From the experience in Lien Hoa, it can be seen that clean production in aquaculture is not only about processing, but begins with reorganizing the raw material area. When businesses, cooperatives, and oyster farmers participate in a common process, product quality is more uniformly controlled, the risk of food safety issues is reduced, and the value of oysters is also increased.

From a familiar farmed seafood product, Lien Hoa ocean oysters are being "cleaned up" through a control process from the farming area to the market. Each tray of packaged oyster meat is not only a fresh food product, but also reflects a shift in production thinking: using quality, technology, and food safety standards as the foundation for building the Quang Ninh seafood brand.

Hoang Anh

Source: https://baoquangninh.vn/sach-hoa-con-hau-dai-duong-3411829.html