Phu Quoc island district in the southern province of Kien Giang is making every effort to revive its fish sauce production after more than a year of difficulties due to shortage of materials for production.
One year ago, insufficient supply of anchovies as input materials for fish sauce production forced many fish sauce businesses in Phu Quoc to halve their capacity or even halt their production.
The poor performance cut Phu Quoc’s fish sauce output in the first half of this year by 30 percent compared to the same period of 2013.
However, Huynh Quang Hung, Vice Chairman of the Phu Quoc People’s Committee, said the situation has changed as the locality has paid more attention to fishing to increase the supply of anchovies for production.
Hung said as there is no shortage of anchovies, whose prices have decreased by 30-50 percent, many fish sauce makers started to increase their production, making the traditional occupation thrive again.
Hung also said the rosy signs have drawn a picture that the island district will fulfil its target of 11 million litres of fish sauce this year and then regain its annual output of 20 million litres or more in the future.
According to Hung, in a bid to help the traditional occupation develop in a more sustainable and efficient manner, the district has restructured fishing operations.
In addition, it has moved to make sauce processors closer to fishermen, aiming to ensure sufficient supply of materials for their production.
At the same time, the locality has implemented a range of solutions to protect and reproduce anchovy sources to boost fish sauce production and promote the locality’s specialty.
“With its good and unique flavour and colour, Phu Quoc fish sauce can not be found in other localities,” said Hung. “We have instructed the Phu Quoc sauce fish association to improve the quality of the locality’s staple. Along with Europe, we are seeking to enter America and Asia to make it more popular worldwide,” he said.
Phu Quoc fish sauce became the first product in ASEAN countries to obtain the Protected Designation of Origin protection in 28 EU-member countries and the first Vietnamese geographical indication to be recognised and protected in the market.
Apart from calling on producers to ensure food hygiene, the district has accelerated the promotion of this specialty both at home and abroad.
Phu Quoc, the biggest island of Kien Giang , has long been famous for its fish source. The manufacture of the product has a history of more than 200 years.-VNA
One year ago, insufficient supply of anchovies as input materials for fish sauce production forced many fish sauce businesses in Phu Quoc to halve their capacity or even halt their production.
The poor performance cut Phu Quoc’s fish sauce output in the first half of this year by 30 percent compared to the same period of 2013.
However, Huynh Quang Hung, Vice Chairman of the Phu Quoc People’s Committee, said the situation has changed as the locality has paid more attention to fishing to increase the supply of anchovies for production.
Hung said as there is no shortage of anchovies, whose prices have decreased by 30-50 percent, many fish sauce makers started to increase their production, making the traditional occupation thrive again.
Hung also said the rosy signs have drawn a picture that the island district will fulfil its target of 11 million litres of fish sauce this year and then regain its annual output of 20 million litres or more in the future.
According to Hung, in a bid to help the traditional occupation develop in a more sustainable and efficient manner, the district has restructured fishing operations.
In addition, it has moved to make sauce processors closer to fishermen, aiming to ensure sufficient supply of materials for their production.
At the same time, the locality has implemented a range of solutions to protect and reproduce anchovy sources to boost fish sauce production and promote the locality’s specialty.
“With its good and unique flavour and colour, Phu Quoc fish sauce can not be found in other localities,” said Hung. “We have instructed the Phu Quoc sauce fish association to improve the quality of the locality’s staple. Along with Europe, we are seeking to enter America and Asia to make it more popular worldwide,” he said.
Phu Quoc fish sauce became the first product in ASEAN countries to obtain the Protected Designation of Origin protection in 28 EU-member countries and the first Vietnamese geographical indication to be recognised and protected in the market.
Apart from calling on producers to ensure food hygiene, the district has accelerated the promotion of this specialty both at home and abroad.
Phu Quoc, the biggest island of Kien Giang , has long been famous for its fish source. The manufacture of the product has a history of more than 200 years.-VNA
