Traditional fish sauce makers oppose the draft fish sauce practice standards

Traditional fish sauce makers have expressed concerns over the draft national standards for fish sauce production practices when local authorities equate their products with industrial fish sauce that contain chemicals.

Traditional fish sauce makers have expressed concerns over the draft national standards for fish sauce production practices when local authorities equate their products with industrial fish sauce that contain chemicals.

 

Traditional fish sauce sold at local fair

The problem was discussed at the conference to gather opinions for the national standards for fish sauce production practices held by the Traditional Fish Sauce Club under the Vietnam Association of Seafood Exporters and Producers (VASEP) and High-Quality Vietnamese Product Business Association. Many firms want to halt or revise the draft.

The draft was built by the Ministry of Agriculture and Rural Development. The ministry has stopped gathering public opinions since February 28 but many fish sauce producers didn't know. Vu Kim Hanh, head of High-Quality Vietnamese Product Business Association, said there were many terms in the draft that would cause difficulties and put traditionally-made fish sauce at a disadvantage.

"We are worried that if the draft is silently implemented, many traditional villages that make fish sauce will disappear," she said.

Ho Kim Lien, head of Phu Quoc Fish Sauce Association, said she was upset when reading the draft and felt like opinions from real fish sauce makers weren't take into account. Expert Tran Thi Dung said there were over 50 terms that are not suitable such as the veterinary drug and pesticide control as traditional fish sauce makers use fish caught from the sea instead of farmed fish.

Some experts said that the authorities had equated traditionally-made fish sauce with industrial products and asked the authorities to differentiate the two of them clearly.

Truong Tien Dung, vice head of Food and Foodstuff Association of HCM City agreed that the draft may shut down traditional villages and in the end, the villagers may only be able to provide ingredients to large factories.

Truong Dinh Hoe, head of Traditional Fish Sauce Club, suggested to keep gathering opinions from the public and asked the authorities to carry out field surveys and have more conference before finalising the draft.