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

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

INFORMATION OF PHU QUOC FISH SAUCE Processing procedure: Step 1 (Preprocess): Fishes are washed in clean seawater, then mixed with salt in the ratio of 2.5- 3 fish for 1 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 2 (Fermentation): Salted fish is then unloaded from fishing boat to fermentation tanks (made from machilus odoratissima and eucalyptus) with capacity from 3 to 15 tons. The surface is covered with a thick salt layer and pressed down by strong wooden planks Step 3 (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 4 (Final product): Normally, the first extract of fish sauce is mixed with other extracts to make commercial fish sauce with suitable nitrogen and flavor.

The product is sold to other markets 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 The product is sold to other markets Phu Quoc island district, 6.83 million litres, 32% Ho Chi Minh City, 10 million litres, 46% Rach Gia commune, Kien Giang province, 4.7 million litres, 22% 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

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