Efforts to maintain traditional fish sauce industry
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The recent marine environmental incident, according to experts, has badly affected the agricultural sector in general and the fishery industry in particular.
Although the Government has taken a number of effective approaches to help people overcome consequences of the incident as well as handled but the marine pollution, the fishing industry is still suffering negative effects, such as consumers concerning fish quality.
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| Ms. Huynh then showed her brand’s fish sauce quality, saying the fish’s incubation period of her production facility is more than 2 years; that means the fish is now used to make sauce has been caught a long time before the incident. |
Le Thi Huynh, owner of the Huynh Ke Fish Sauce brand said, its total revenue has fallen down 5 times, reaching only 300 million VND from 1.5 billion VND as before the incident.
Explaining the problem, she said, the main reason is that consumers are daunted that local traditional fish sauce is made from poisoned fish.
“Only local people, who clearly know the quality and hygiene of Huynh Ke fish sauce, keep buying our product,” she added.
Ms. Huynh then showed her brand’s fish sauce quality, saying the fish’s incubation period of her production facility is more than 2 years; that means the fish is now used to make sauce has been caught a long time before the incident.
She added that only good and fresh fish was chosen to make the sauce, and that the production process was well cared in a hygienic way. Huynh Ke traditional fish sauce firm, according to Ms. Huynh, is underway to upgrade its production facilities, aiming to improve the quality and designs of its products, despite difficulties.
She also believed that consumers will soon return to the use of traditional fish sauce.
For the last 30 years, the Huynh Ke traditionally-made fish sauce brand has received a number of certificates and prestigious awards, including a Certificate of Merit for effective business performance by the Prime Minister.
