Get rich from fish sauce production

(Baonghean) - The Quang Chinh traditional anchovy fish sauce production facility of Ms. Tran Thi Chinh, in Phu Loi 2 block, Quynh Di ward (Hoang Mai town) has a revenue of over 1 billion VND/year, creating jobs for dozens of workers. Her fish sauce brand is not only famous in the province but also expanding to other provinces...

Ms. Chinh's family's fish sauce factory is quite famous in Phu Loi craft village. On 600m2 of land rented from the commune in the craft village planning area, her family has expanded the scale of production. Ms. Chinh said that in order to invest in a fish sauce production facility, in the early days, she encountered countless difficulties, first of all capital, premises and most importantly, competition in the market.

Ms. Chinh packs the products.

...That was in 2001, when the commune rented a space to expand production and the bank lent her capital, she focused on opening a production facility called Quang Chinh. Although the fish sauce she produced was of good quality and delicious, and everyone in the area knew about it, in order to have a larger market, she and her husband traveled for months to advertise their products in all regions of the province, and from there to many provinces and cities such as Thanh Hoa, Thai Binh, Hanoi...

While many places are improving the production of fish sauce to maximize profits, her family still maintains the traditional recipe. Ms. Chinh said: “To make high-quality fish sauce bottles is not easy, the imported ingredients must be fresh and the processing process must be very strict, strictly following food hygiene and safety. Fresh anchovies are brought ashore, classified, washed, mixed with additives, including: clean salt (the longer the better), rice bran, roasted sesame, then put in barrels, jars, pots... then pressed, put heavy objects on top to make the fish sink. During that time, it is necessary to closely monitor, ensure even sun exposure. Usually, the fish are salted for 6 months to a year, and finally the fish sauce extraction process is carried out at night or early morning to ensure hygiene and purity”.

To proactively source raw materials and ensure year-round fish sauce production, in addition to contracting and supporting capital for a number of ship owners, Ms. Chinh's family also invested in large-capacity ships, ensuring that each trip out to sea catches 10-15 tons of fish. Therefore, her fish sauce factory can distill all year round, always having products to sell to customers. In addition to focusing on improving product quality, Quang Chinh fish sauce facility also focuses on investing in improving designs and labels to make products more attractive to consumers, creating competitiveness in the market. Therefore, in addition to creating stable jobs for family members, each year Ms. Chinh's production facility also creates jobs for dozens of local workers, with an income of 200,000 VND/day/person.

Article and photos:Quang An