Slide 1 1 Conflicts within the supply chain of Phu Quoc Fish Sauce Appellation of origin Phu Quoc Product fish sauce Vietnam PhD VU Trong Binh, MBA DAO Duc Huan Institute of Policy and Strategy for Ag[.]
Conflicts within the supply chain of Phu Quoc Fish Sauce Appellation of origin: Phu Quoc Product: fish sauce Vietnam 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 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 Trung tâm Phát triển nông thôn – Viện Chính sách Chiến lược Phát triển Nơng nghiệp nơng thơn Số 69 – Kim Mã Thượng – Ba Đình – Hà Nội, Điện thoại: 04 7624291/Fax: 04 7624193 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 Trung tâm Phát triển nông thơn – Viện Chính sách Chiến lược Phát triển Nông nghiệp nông thôn Số 69 – Kim Mã Thượng – Ba Đình – Hà Nội, Điện thoại: 04 7624291/Fax: 04 7624193 INFORMATION OF PHU QUOC FISH SAUCE Processing procedure: Step (Preprocess): Fishes are washed in clean seawater, then mixed with salt in the ratio of 2.5- fish for 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 (Fermentation): Salted fish is then unloaded from fishing boat to fermentation tanks (made from machilus odoratissima and eucalyptus) with capacity from to 15 tons The surface is covered with a thick salt layer and pressed down by strong wooden planks Step (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 (Final product): Normally, the first extract of fish sauce is mixed with other extracts to make commercial fish sauce with suitable nitrogen and flavor Trung tâm Phát triển nơng thơn – Viện Chính sách Chiến lược Phát triển Nông nghiệp nông thôn Số 69 – Kim Mã Thượng – Ba Đình – Hà Nội, Điện thoại: 04 7624291/Fax: 04 7624193 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 TP Chi Hồ Chí Ho Minh Minh, 10 triệu City, 10 million lít, 46% litres, 46% Phu Quoc Phú Quốc, 6.83 island triệu district, lít, 32% 6.83 million litres, 32% The product is sold to other markets Sold to tourists 2% Sold to traders bottling fish sauce at Phu Quoc island 18% Thị xã Rạch Giá - Rach Gia commune, Kiên Giang, 4.7 Kien Giangtriệu lít, 22% province, 4.7 million litres, 22% Sold to enterprises in Ho Chi Minh city 80% 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 Trung tâm Phát triển nơng thơn – Viện Chính sách Chiến lược Phát triển Nông nghiệp nông thôn Số 69 – Kim Mã Thượng – Ba Đình – Hà Nội, Điện thoại: 04 7624291/Fax: 04 7624193 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: 04 7624290; 0913 049 567 Email: rudec.ipsard@fpt.vn; trongbinh@fpt.vn Trung tâm Phát triển nơng thơn – Viện Chính sách Chiến lược Phát triển Nông nghiệp nông thôn Số 69 – Kim Mã Thượng – Ba Đình – Hà Nội, Điện thoại: 04 7624291/Fax: 04 7624193 ... 7624291/Fax: 04 7624193 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... Đình – Hà Nội, Điện thoại: 04 7624291/Fax: 04 7624193 INFORMATION OF PHU QUOC FISH SAUCE Phu Quoc fish sauce is processed in Phu Quoc island district- Kien Giang province with many special characteristics...INFORMATION OF PHU QUOC FISH SAUCE Phu Quoc fish sauce was registered for appellation of origin in 2001 with the following special