Phu Quoc island district in the southern province of Kien Giang ismaking every effort to revive its fish sauce production after more than ayear of difficulties due to shortage of materials for production.
One year ago, insufficient supply of anchovies as input materials forfish sauce production forced many fish sauce businesses in Phu Quoc tohalve their capacity or even halt their production.
The poor performance cut Phu Quoc’s fish sauce output in the first halfof this year by 30 percent compared to the same period of 2013.
However, Huynh Quang Hung, Vice Chairman of the Phu Quoc People’sCommittee, said the situation has changed as the locality has paid moreattention 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 makersstarted to increase their production, making the traditional occupationthrive again.
Hung also said the rosy signs havedrawn a picture that the island district will fulfil its target of 11million litres of fish sauce this year and then regain its annual outputof 20 million litres or more in the future.
According to Hung, in a bid to help the traditional occupation developin a more sustainable and efficient manner, the district hasrestructured fishing operations.
In addition, ithas moved to make sauce processors closer to fishermen, aiming to ensuresufficient supply of materials for their production.
At the same time, the locality has implemented a range of solutions toprotect and reproduce anchovy sources to boost fish sauce productionand promote the locality’s specialty.
“With itsgood and unique flavour and colour, Phu Quoc fish sauce can not be foundin other localities,” said Hung. “We have instructed the Phu Quoc saucefish association to improve the quality of the locality’s staple. Alongwith Europe, we are seeking to enter America and Asia to make itmore popular worldwide,” he said.
Phu Quoc fishsauce became the first product in ASEAN countries to obtain theProtected Designation of Origin protection in 28 EU-member countries andthe first Vietnamese geographical indication to be recognised andprotected in the market.
Apart from calling onproducers to ensure food hygiene, the district has accelerated thepromotion of this specialty both at home and abroad.
Phu Quoc, the biggest island of Kien Giang , has long been famousfor its fish source. The manufacture of the product has a history ofmore than 200 years.-VNA
One year ago, insufficient supply of anchovies as input materials forfish sauce production forced many fish sauce businesses in Phu Quoc tohalve their capacity or even halt their production.
The poor performance cut Phu Quoc’s fish sauce output in the first halfof this year by 30 percent compared to the same period of 2013.
However, Huynh Quang Hung, Vice Chairman of the Phu Quoc People’sCommittee, said the situation has changed as the locality has paid moreattention 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 makersstarted to increase their production, making the traditional occupationthrive again.
Hung also said the rosy signs havedrawn a picture that the island district will fulfil its target of 11million litres of fish sauce this year and then regain its annual outputof 20 million litres or more in the future.
According to Hung, in a bid to help the traditional occupation developin a more sustainable and efficient manner, the district hasrestructured fishing operations.
In addition, ithas moved to make sauce processors closer to fishermen, aiming to ensuresufficient supply of materials for their production.
At the same time, the locality has implemented a range of solutions toprotect and reproduce anchovy sources to boost fish sauce productionand promote the locality’s specialty.
“With itsgood and unique flavour and colour, Phu Quoc fish sauce can not be foundin other localities,” said Hung. “We have instructed the Phu Quoc saucefish association to improve the quality of the locality’s staple. Alongwith Europe, we are seeking to enter America and Asia to make itmore popular worldwide,” he said.
Phu Quoc fishsauce became the first product in ASEAN countries to obtain theProtected Designation of Origin protection in 28 EU-member countries andthe first Vietnamese geographical indication to be recognised andprotected in the market.
Apart from calling onproducers to ensure food hygiene, the district has accelerated thepromotion of this specialty both at home and abroad.
Phu Quoc, the biggest island of Kien Giang , has long been famousfor its fish source. The manufacture of the product has a history ofmore than 200 years.-VNA
