The association’s founding members come from cities and provinces nationwide, representing fish sauce producers, traders, exporters and importers, scientists, managers and testers, of which there are 35 fish sauce processing establishments involved in exporting to more than 20 markets, including the US, EU, Japan and the Republic of Korea.
Nguyen Thi Bich Thuy, a representative of the association, said the sales and production volume of fish sauce of the association’s founding members account for about 70 percent of the total sales and output of the Vietnamese fish sauce industry.
Speaking at the congress of the association in the 2020-2025 term, Thuy said this was an important event marking a new development of the domestic fish sauce industry.
This is a house for all members to cooperate closely to affirm the position of Vietnamese fish sauce on the international market, Thuy said.
The association will focus on solving problems in processing technologies to help fish sauce products meet the standards of importing countries.
At the first congress, Tran Dang, former director of the Department of Food Safety under the Ministry of Health, was elected as the association’s chairman./
VNA/VNP
