National Pingtung University of Science and Technology

Department of Tropical Agriculture and International Cooperation

PHU QUOC FISH SAUCE

Sustainable production and products diverssification for exports

By: Duong Xuan Lam

Student ID: P10722025
Module: Agriculture Techlogogy Transfer
Instructor: Prof. Dr. Te-Chen Kao
OCOP focus on Products/Services:

Souvenirs, Tourism Textile

Handicrafts Food Beverage
home déco services weaving
Layout

1. Introduction
2. Objectives
3. Methodology
4. Future prospects
1. Introduction
Phu Quoc fish sauce - Remarks

• Gained reputation not only in Vietnam but also in the world

• Has a history of more than 200 years
• Made from anchovy fish of Phu Quocs sea, merinated with BRVT sea salt and
kept in fermenting barrels for 12 – 15 months
• Has shining dark brown color (30-43% of Nitrogen level)
• Popular for its nice fragrance and delicious taste without any preservation
substances
• In 2013, gained Certificate of Protected Designation of Origin of Phu Quoc
from EU in its 28 country members
• The first South East Asian and Vietnam product to be sponsored by European
Union.
 SWOT analysis of Phu Quoc fish sauce

•Clear and •Less •Growing food

Opportunities
Weakness
Strengths

• High demand for

Threats
specific area independent in safety concerns product quality
•Produce unique providing raw •Strong • Massive intrusion
products materials correlation with of cheap factory-
•Already have •Have limited tourism industry produced products
brand name and market access •Being a memer • Tough market
reputation •Poor of ASEAN, larger competition
•Hard-working competitiveness market share
labors mantainance •EU certification
2. Objectives

• Empower local communities for sustainable social and

economic welfare development
• Specifics objectives:
• To develop social entrepreneurship and employment opportunities,
for local people
• To promote and improve the market access in international market
• To improve the empowerment of local community in a sustainable
manner in order that the local community can take more role in
their local economic development
 Outline of the project

• Implementation period: 5 years

• Target group: processing/production groups of fish sauce
• Project purpose: Upgrading of Phu Quoc fish sauce quality through standardization
• Project area: Phu Quoc District, Kien Giang Province, Vietnam
• Outputs:
• Clarification of quality requirements in the markets
• Establishment of Code of Practice
• Dissemination of Code of Practice and quality management method
Outline of the project (cont’)

• Partners
• Local universities (Can Tho University, Nha Trang University, HCMUAF
University…)
• NGOs (Helvetas,…)
• OCOP Vietnam Program
• Achievements
• Standardized by international bodies
• Professional and consistent label
• Market expansion (locally vs internationally)
• Stable raw materials (anchovy)
 3. Methodology (1/3)

Establish institutional of products at Provincial, District, Commune

and community level, to:
• Develop OCOP movement
• Provide technical assistances to districts governments
• Mobilize resources for OCOP project
• Coordinate monitoring, evaluation, and reporting activities
• Promote OCOP implementation and develop models dor sucessful
implementation
• Coordinate the monitoring and evaluation of OCOP program
3. Methodology (2/3)

Project management:
• Chair, Secretary, Treasure, and several units depending on the
needs for developing OCOP business groups
• Could form a cooperative or other types of institutional bodies
that could support the development of its members’ business
activities in a more sustainable manner
• Consider to give roles to the head of village or the head of
district/subdistrict or local community leaders or successful local
entrepreneur as mentors or advisors in project management.
3. Methodology (3/3)

• Selection of producers/processors and training will be provided by

extension agencies or/and consultants, utilize T&V approach to
make the correct decisions
• Project’s scopes and understanding must be adhered to and all
planing will be done with stakeholders participation
• The project will target at small and medium to large
producers/processors that are commited to envolved in project
3.1. Training

• Training for processors and producers in OCOP concept

• Participatory Business Training
• Sustainable fishery production
• Agro-processing introduction
• Package designing
• Project formulation (for staffs)
• Project assessment
3.2. Package design support
3.3. Promotion

• Product promotion at the International/National Trade Fair

• Marketing support to supermarkets in cities
• Raising concept of OCOP project by:
• OCOP websites
• Workshop for district staff
• OCOP newsletter
3.4. Budget (US dollar/year)

Project launch $10,000

Training materials $30,000
Consulate fee $50,000
Promotion $250,000
Office supplies $70,000
Office administrator $50,000
Total $360,000
THANK YOU FOR YOUR ATTENTION!