Van Phan fish sauce is exported abroad.

(Baonghean)Established in 1947, after many changes, Van Phan Fish Sauce Company (formerly Dien Chau Seafood Station) is now known as the province's leading seafood processing unit, successfully restoring traditional fish sauce processing technology.

The traditional criterion for evaluating the quality of pure fish sauce is protein content – ​​protein creates the sweet, aromatic flavor. Van Phan fish sauce has a protein content ranging from 10 to 35, with 35% protein being the premium grade, and 14-25% protein being grade 2 and grade 1. Notably, Van Phan now also offers a type of fish sauce aged underground, which is exceptionally fragrant, delicious, and highly nutritious, and is even believed to have the ability to treat certain ailments such as stomach and intestinal problems. Thanks to these characteristics, Van Phan fish sauce is very popular with consumers. Mr. Vo Van Dai, the company director, said: “Every time we participate in trade fairs in Hanoi or Ho Chi Minh City, we sell thousands of liters, and from there, orders from both domestic and international customers increase.”



Packaging of finished fish sauce products at Van Phan Fish Sauce Joint Stock Company.

In 2012, with a production volume of 1,000,000 liters and revenue of 10 billion VND, the company was the highest-grossing traditional fish sauce producer in the province. Notably, in the same year, the company officially exported its first container of fish sauce to Malaysia. In addition to 18,000 liters to Malaysia, there were also 5,000 liters to Angola and 10,000 liters to Laos. Exporting fish sauce requires strict adherence to food safety and hygiene standards, as well as compliance with regulations in each country. For example, in Muslim countries, a Holan certificate is required to ensure the product does not use ingredients that are taboo for Muslims. Furthermore, the company also fulfills orders from foreign tourists who appreciate the Van Phan fish sauce brand. Through unofficial channels, the company has also exported products to Australia, South Korea, and China, although the quantity is only about 1,000 liters in each country, but these are initial successes in these demanding markets.

One current problem for Van Phan fish sauce is that its export-quality product hasn't reached low-income consumers due to competition from industrially produced fish sauces on the market. Mr. Dai said: “Each liter of fish sauce with a protein content above 30 requires 5 kg of fish. Currently, each kilogram of anchovies costs between 12,000 and 15,000 VND, not to mention the even higher cost if we have to import from other coastal areas. For the past two years, even though fish prices have risen, we've kept the same price. Yet, it's still difficult to compete with industrially produced fish sauce in the mass market!”

Having garnered numerous awards, including the 2nd Golden Cup for Fisheries awarded by the Vietnam Fisheries Association, being honored by Vietnam Brand Magazine in 2010, and many other prestigious awards, Van Phan is confident in its solid direction.

Thanh Nga