Workshop 'Protecting fish resources for sustainable development of fish sauce industry in Vietnam'

Attending the workshop were Mr. Phung Duc Tien - Deputy Minister of Agriculture and Rural Development; representatives of agencies, departments, branches, members attending in person and more than 200 members attending online.

Workshop “Protecting fish resources for sustainable development of fish sauce production industry in Vietnam”. Photo: PV

Ensuring raw material sources to maintain the fish sauce production and processing chain is a prerequisite for the fish sauce industry to develop more and more sustainably. The source of fish raw materials for fish sauce production is very large but is showing signs of decline. Therefore, fish sauce production and exploitation activities need to go hand in hand with the protection of aquatic resources. From that urgent reality, the Vietnam Fish Sauce Association in collaboration with the Vietnam Fisheries Association and the Institute of Marine Research (Ministry of Agriculture and Rural Development) organized the Workshop“Protecting fish resources for sustainable development of fish sauce production industry in Vietnam”.

Speaking at the opening of the workshop, Mr. Phung Duc Tien - Deputy Minister of Agriculture and Rural Development suggested: "Vietnam Fish Sauce Association, Vietnam Fisheries Association, Institute of Marine Research, together with experts, researchers and representatives of enterprises, carefully assess the resources and measures to protect and sustainably develop fish raw materials for fish sauce production in Vietnam; the current situation, difficulties, obstacles and propose specific and feasible solutions and policies to work together closely and effectively to exploit sustainably the marine resources for the Vietnamese fish sauce product chain, contributing more to the economy".

Mr. Phung Duc Tien - Deputy Minister of Agriculture and Rural Development spoke at the workshop. Photo: PV

The conference presentations include: Presentation by the Institute of Seafood Research (Ministry of Agriculture and Rural Development) with the topic:“Resources and measures to protect and sustainably develop fish resources for fish sauce production in Vietnam; Presentation of Vietnam Fisheries Association with the topic“Sustainable exploitation of marine resources for the Vietnamese fish sauce production chain”; Report on the action plan of coordination between the Vietnam Fish Sauce Association and the Vietnam Fisheries Association.

The reports and presentations at the workshop received lively and frank discussions in person and online, reflecting the interest, serious recognition and assessment of the urgency of sustainable exploitation of aquatic resources for fish sauce production. Solutions and recommendations were also presented at the event. At the same time, members also contributed many ideas to build the Vietnamese fish sauce industry to develop more and more, products that meet the strict requirements of demanding export markets, thereby affirming the position of Vietnamese fish sauce on the world culinary map.

The workshop ended successfully and the Vietnam Fish Sauce Association will continue to host or co-organize other discussion topics, aiming to disseminate and improve scientific and technical knowledge in the process of implementing the seafood fishing chain, production, processing and trading of sustainable fish sauce.

Vietnam Fish Sauce Association:

Established under Decision 610/QD-BNV dated September 3, 2020 of the Ministry of Home Affairs, the Association is a social-professional organization of organizations and individuals who unanimously research, build and promote Vietnamese fish sauce culinary culture; Continuously increase fish sauce production, meet the increasing market demand for quality, food safety and consumer tastes; Protect the environment in the production development process; Inherit and develop the long-standing quintessence of the fish sauce production profession, combined with modern science and technology, promoting Vietnamese fish sauce to be recognized as the number 1 position globally.

Vietnam Fisheries Association:

As a social-professional organization established by the Ministry of Home Affairs on May 5, 2000, the Association brings together individuals and organizations from all economic sectors operating in the fields of aquaculture, exploitation, processing, consumption and logistics of fisheries services to support and help each other in terms of economics and technology in production, business and services, contributing to improving the material and spiritual life of Vietnamese fishermen.

Institute of Marine Research:

As a public science and technology unit under the Ministry of Agriculture and Rural Development, it performs the functions of scientific research, technology transfer, training, international cooperation, consulting and services on conservation and development of marine resources; exploitation and processing of seafood nationwide.

PV