Le Thanh Hoa, deputy head of the Agro Processing and Market Development Authority (Agrotrade), said at a recent workshop there are over 4,200 fish sauce production establishments nationwide and the total fish sauce output in 2020 was 380 million. 

In recent years, Vietnamese fish sauce has been exported to many countries. However, exports remain modest, accounting for 12.6 percent of total output. Exports to Asia account for 54 percent, Oceania 18 percent, Europe 13 percent and America 13 percent. Fish sauce export turnover has increased from $23.45 million in 2020 to $28.5 million in 2021.

“The export potential is great. If enterprises make appropriate investment in technology and apply a management system with international standards to meet requirements to penetrate choosy markets, the export value will grow sharply,” Hoa said.

Dr Luu Duan from the Vietnam Culinary Culture Association said Vietnam’s fish sauce now has to compete fiercely in export markets. Though the Vietnamese brand is highly appreciated in the world market, its market share remains modest compared with Thailand’s.

A report shows that in 2021, Vietnam exported $28.5 million worth of fish sauce. Meanwhile, Thailand exported 27 million liters in 2019 with the value of $70 million.

According to Duan, the cooperation of state management agencies, enterprises, the Vietnam Fish Sauce Association, individuals and scientists is needed to boost fish sauce export.

Enterprises and households that make fish sauce need to make increased investments to renovate technologies and apply quality management systems (HARPC, HACCP, ISO 22000, etc…) to meet the requirements on food hygiene to export products to America, Australia and Europe. 

Deputy Minister of Agriculture Phung Duc Tien has requested the Vietnam Fish Sauce Association to restore and promote the model of craft villages specializing in making fish sauce; build geographical indications and develop local fish sauce brands and OCOP (one commune, one product) program. 

Building standards for a fish sauce making model in Phu Quoc will also help attract tourists, which is a good way to popularize Vietnam’s fish sauce brand.

He said it is necessary to change the mindset that only fish which cannot be sold fresh, frozen and dried is used to make fish sauce. 

In order to ensure sufficient high-quality materials, it is necessary to think of organizing a fleet specializing in catching fish to make fish sauce. Fish need to be salted right on the boats to ensure the high quality of input materials.

Tam An