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The development of the Vietnam fish sauce association has a great impact on the industry’s sales

An indispensable dish in Vietnamese families, fish sauce is gradually conquering the world.

First step to conquer the world
From the first shipment to Korea in 1993, up to now, Thanh Ha Company has exported traditional fish sauce to most of Europe and many other countries. The domestic market is also growing rapidly, accounting for 40% of this unit’s output.

Currently, the association consists of members of 85 businesses, nearly 200 individuals operating across the country. Sales and volume of fish sauce business of VAFS founding members account for about 70% of sales and output of the entire fish sauce industry.

From the first shipment to Korea in 1993, up to now, Thanh Ha company has exported traditional fish sauce to most of Europe and many other countries.

However, according to Ms. Ong Thi Kim Ngan, Deputy Director in charge of Business of the business, traditional fish sauce still faces two major challenges, which are consumer taste and price.

Also according to her, traditional fish sauce with high protein, as in Phu Quoc usually from 20 protein or more. As a result, some people find it difficult to eat, especially the younger generation. Even when consumers know about the types of fish sauce, their buying decision also depends on their income level and spending habits.

Meanwhile, the characteristics of the traditional fish sauce need to use a lot of labor, the output is affected by the natural fishing factor. Traditional fish sauce usually costs 2-4 times higher than industrial fish sauce. “Price is the biggest hurdle. But traditional fish sauce cannot be cheap. We can only find ways to reduce costs to get the right price, ”said Ms. Kim Ngan.

In order to improve the yield and quality of fish sauce, apply science and technology; to preserve the industry and increase the competitiveness of Vietnam fish sauce on the international market, fish sauce manufacturers, traders, importers and exporters, scientists, managers, and testers of fish sauce have been jointly established Vietnam Fish Sauce Association (VAFS).

The association is composed of members of 85 businesses and nearly 200 individuals operating across the country
Photo: SGGP

One of the main goals of the Vietnam Fish Sauce Association, besides gathering industry members, protecting legitimate interests, the Association also wants to be able to develop product standards and product processes. fish sauce export. In addition, the scientific research process is also promoted to increase productivity, promote products to the world and promote exports …

Dr. Tran Dang, a member of the Association, said that there are nearly 3,000 enterprises producing fish sauce nationwide, with a total production of over 200 million liters / year. “Although almost occupying the domestic consumer market with over 99% coverage of Vietnamese family dining tables, the door for fish sauce businesses is even more open,” he affirmed.

Diverse Vietnamese fish sauce flavors
The total value of the fish sauce industry is now about 6,000 billion / year; average growth over the past 10 years reached 13.25% / year. Fish sauce is a product rich in traditional Vietnamese traditions, called “the national spirit of the nation”. Although the domestic market volume is not large compared to other consumer products, fish sauce is indispensable in all family meals and Vietnamese dishes.

The famous fish sauce-making regions of Vietnam can be mentioned as Cat Hai – Hai Phong (stirring method); Phan Thiet, Nha Trang and Phu Quoc (the method of compression, taking advantage of enzymes and decomposing microorganisms). The processing methods are different, creating the quality and flavor of the fish sauce in different regions.

Currently, there are 783 fish sauce production establishments nationwide with business registration and nearly 1,500 households participating in the processing of fish sauce with a total processing capacity of about 250 million liters / year.

In which, there are about 270 establishments with capacity of 100,000 liters / year or more, concentrated mainly in some key provinces such as Quang Ninh, Hai Phong, Nam Dinh, Thai Binh, Nghe An, Thanh Hoa. , Da Nang, Binh Dinh, Khanh Hoa, Ninh Thuan, Binh Thuan, Ho Chi Minh City, Long An, Vinh Long, Tien Giang, Kien Giang …

Currently, there are 783 fish sauce manufacturing establishments nationwide with business registration and nearly 1,500 households participating in the processing of fish sauce with a total processing capacity of about 250 million liters / year.
Photo: SGGP

Some brands of fish sauce are famous and have rich fish sauce products such as, Van Van fish sauce (Cat Hai), Van Phan fish sauce (Nghe An), Nam O fish sauce (Da Nang), Phan Thiet fish sauce ( Binh Thuan), Lien Thanh fish sauce (HCMC), especially Phu Quoc fish sauce (Kien Giang) are very famous in the country and the world.

The 35 establishments are mainly located in the North Central and Central Coast provinces, the Southeast and the Mekong Delta, accounting for 4.5% of the total seafood processing establishments eligible for export to 20 markets such as the US, EU, Japan, Korea. The rest are mainly processed for domestic consumption with 748 establishments, accounting for 22.8% of the number of seafood processing establishments for domestic consumption.

Translated by Hoai Thi

Source: Brands Vietnam

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