Conflicts within the supplychain of Phu Quoc Fish Sauce Appellation of origin: Phu Quoc Product: fis

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Conflicts within the supply chain of Phu Quoc
Fish Sauce Appellation of origin Phu
QuocProduct fish sauceVietnam
PhD.VU Trong Binh, MBA DAO Duc Huan Institute of
Policy and Strategy for Agriculture and Rural
Development Ministry of Agriculture and Rural
Development Vietnam
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INFORMATION OF PHU QUOC FISH SAUCE

• Phu Quoc fish sauce was registered for
  appellation of origin in 2001 with the following
  special characteristics
• Colour dark red- brown, purity
• Smell delicate special smell without fishy and
  ammoniac smell since fish sauce is produced from
  fresh fishes and fermented in wooden tanks for 12
  to 15 months
• Taste salty, strong sweet with natural fatty
  taste aftertaste is sweet and fatty as to
  natural protein and fish grease

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INFORMATION OF PHU QUOC FISH SAUCE

• Phu Quoc fish sauce is processed in Phu Quoc
  island district- Kien Giang province with many
  special characteristics in terms of
• Natural climate, temperature, humidity and
  rainfall
• Traditional methods and local techniques
• in the use of raw materials only use anchovies
  (or stolephorus in Latin) (including stolephorus
  heteroloba, stolephorus zollingeri, stolephorus
  tri and stolephorus commersonii) caught by
  purse-in net with traditional methods in
  territorial waters of Ca Mau and Kien Giang
  provinces
• in the use of salt produced in Ba Ris and Phan
  Thiet provinces which have to be preserved in a
  minimum period of 60 days before using
• in the processing procedure

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INFORMATION OF PHU QUOC FISH SAUCE

• Processing procedure
• Step 1 (Preprocess) Fishes are washed in clean
  seawater, then mixed with salt in the ratio of
  2.5- 3 fish for 1 salt using wooden mixing
  instrument in order to avoid damage to the
  fishes. Salted fishes are stored in the hold of
  fishing boat and the surface of salted fished is
  covered with a salt layers of 5cm thick.
  Meanwhile, the hold of fishing boat is covered
  carefully and water collected at the bottom is
  then removed.
• Step 2 (Fermentation) Salted fish is then
  unloaded from fishing boat to fermentation tanks
  (made from machilus odoratissima and eucalyptus)
  with capacity from 3 to 15 tons. The surface is
  covered with a thick salt layer and pressed down
  by strong wooden planks
• Step 3 (Extraction) Natural fermentation process
  lasts from 12 to 15 months for the first
  extraction, which produces a very high nitrogen
  fish sauces (up to 43gN/ litre). Meanwhile, the
  second or more extract produce fish sauce of
  lower nitrogen value (about 20gN/ litre).
• Step 4 (Final product) Normally, the first
  extract of fish sauce is mixed with other
  extracts to make commercial fish sauce with
  suitable nitrogen and flavor.

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CONFLICTS BETWEEN PRODUCERS IN PHU QUOC ISLAND
AND COMPANIES IN HO CHI MINH CITY REGULATIONS
ON FISH SAUCE BOTTLING IN PHU QUOC ISLAND
Total quantity of Phu Quoc fish sauce in the
market
Phu Quoc island district, 6.83 million litres, 32
Ho Chi Minh City, 10 million litres, 46
Rach Gia commune, Kien Giang province, 4.7
million litres, 22
Source Department of Aquaculture in Kien Giang
province and Department of Agriculture and Rural
Development in Ho Chi Minh city, 2005, This
quantity is converted to fish sauce of 30o of
protein. If taking those in Ho Chi Minh market,
there are 25 million litres of fish sauce of 12o
of protein. This is the quantity of products sold
on market, including those bottled both in and
out of the province
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THANK YOU FOR YOUR ATTENTION!

• RURAL DEVELOPMENT CENTER
• Institute of Policy and Strategy for Agriculture
  and Rural Development
• NO 6, Nguyen Cong Tru, Hanoi, Vietnam
• Tel [phone] 049 567
• Email rudec.ipsard_at_fpt.vn trongbinh_at_fpt.vn