Producing fish sauce using... solar energy

DNO - In the context of an increasingly demanding market, the traditional fish sauce production village of Cua Khe (Thang An commune) has pioneered the application of new technology to improve product quality while still ensuring the traditional processing process.

Application of solar heat-accumulating glass roof system in fish sauce production in Cua Khe craft village. Photo: PHAN VINH

Closed production process

With more than two decades of experience in the fish sauce industry, Mr. Ha Van Hoa, Director of Hai Hien Fish Sauce Cooperative (Duy Ha village, Thang An commune) understands each stage and traditional fermentation method. However, he also soon realized the shortcomings of manual production methods that are difficult to optimize to ensure hygiene, productivity and product quality requirements.

In September 2023, through a cooperation program between the Department of Science and Technology of Quang Nam province (old) and Ha Tinh province, a pilot model of technology transfer applying solar energy and automatic mixing system was deployed in Cua Khe craft village.

Hai Hien fish sauce cooperative invests in a tank to ferment fish sauce. Photo: PHAN VINH

Hai Hien Fish Sauce Cooperative in Cua Khe craft village is one of the pioneers. With a total investment of 2.6 billion VND, of which the state supported more than 800 million VND, the Cooperative has installed 20 composite tanks, a heat-accumulating glass roof system and automatic stirring equipment.

Mr. Ha Van Hoa said that the new production process operates completely closed, minimizing contact with the environment. Heat from the sun and periodic stirring create ideal conditions for decomposing protein in fish.

After two experimental batches with a weight of 80 tons of fish, the cooperative collected 96,000 liters of fish sauce essence, double the productivity compared to the old method. The finished fish sauce is clear, fragrant, high in amino acid and free of residue. In particular, the production process no longer has flies, bacterial contamination or loss of nutrients due to evaporation.

“

This model does not lose traditional identity, but on the contrary, modernization will help preserve the fish sauce profession more sustainably."

Mr. Ha Van Hoa, Director of Hai Hien Fish Sauce Cooperative

"This is an important step for the traditional fish sauce industry to adapt to market demands. Now we have to change our mindset and boldly approach technology to improve product standards. The important thing is that the processing still retains the old fermentation formula, made from anchovies and sea salt, but only the operation method has changed to better suit new conditions," said Mr. Hoa.

[ VIDEO ] - Mr. Ha Van Hoa shares about the effectiveness of technology:

Sustainable direction

According to Mr. Nguyen Chinh Truong, an officer of the Center for Science , Technology and Digital Transformation under the Department of Science and Technology of Ha Tinh province (the unit that successfully researched and applied this new technique), this is not only a problem of equipment transfer, but also a process of technology adaptation and changing production thinking in the craft village community.

As someone who directly participated in designing and applying the automatic mixing technology combined with solar energy into practical applications, Mr. Truong affirmed that the transition to a closed production process does not lose the traditional identity, but on the contrary, helps improve quality, stabilize productivity and meet strict standards of food hygiene and safety in modern consumption trends.

The quality of finished fish sauce has been significantly improved after applying new production technology. Photo: PHAN VINH

The core issue when expanding the model is to clearly determine the level of suitability for the scale and investment capacity of each facility, thereby designing a flexible, easy-to-operate, maintain and cost-saving technological solution.

“

The most obvious effect when applying new technology is the ability to manage the entire production cycle, from receiving raw materials, controlling fermentation temperature, to the time of fish sauce extraction and bottling..., all can be digitized and traced. This is a prerequisite for traditional fish sauce to gradually participate in the modern value chain."

Mr. Nguyen Chinh Truong, officer of the Center for Science, Technology and Digital Transformation of Ha Tinh province

However, it requires the support of state management agencies, science and technology organizations and enterprises, the most practical of which is to issue support policies, along with a clear legal framework on technical standards, traceability stamps and trade promotion...

[VIDEO] - Mr. Nguyen Chinh Truong shares about solar energy application technology and automatic mixing system in fish sauce production:

"The success of a project does not depend on how many devices are installed, but on whether people accept and master the technology. It is the proactive approach and bold investment of those who dare to change the old, that creates the motivation for technology to leave the laboratory, enter life and truly promote the production efficiency of the craft village," Mr. Truong affirmed.

Source: https://baodanang.vn/san-xuat-nuoc-mam-bang-nang-luong-mat-troi-3299851.html