Brian Jeffrey
Innovative Fish Sauce Production in Quang Nam
In early November, Le Van Loi, from Tam Thanh Commune in Tam Ky City, Quang Nam, was actively working with large fermentation vats filled with fresh anchovies. He employs a modern approach by using solar power coupled with an automated stirring system, moving away from traditional techniques.
As a fourth-generation fish sauce maker, coming from a family with nearly a century of expertise in the craft, Loi has always dreamed of succeeding in this industry.
In 2021, Loi invested over 2 billion VND in equipment after discovering that the Ha Tinh Center for Applied Science and Technology had developed solar-powered and automated systems aimed at enhancing fish sauce production. He also designated a garden area of nearly 1,000 square meters for fish salting.
According to Loi, the solar-powered production process still aligns with traditional methods, with the distinction being that heating and stirring now rely on solar energy sourced from panels. This innovation has considerably decreased production duration, cutting it in half, and has reduced the amount of manual labor required.
“Traditionally, fermentation could take 15-17 months for fish sauce, while this new technology speeds it up to just 8-10 months. Moreover, the yield is 20% higher and the sauce resembles a richer color,” Loi explained.
In conventional fish sauce production, the ingredients are kept in ceramic or cement containers with tight seals that need frequent openings for stirring in sunlight.
The introduction of solar technology has simplified the production process significantly. The automated stirring system does away with the need for manual labor.
This method also stands out because it is not influenced by weather since the vats remain covered for consistent operation, reducing evaporation and enhancing hygiene.
The fermentation takes place continuously within the solar-heated system, which helps to uniformly raise temperatures in each vat, encouraging better enzyme and microorganism interactions with the salted fish.
“With the automated system, the fish sauce is stirred continuously, allowing for a pure product to be created through effective heat circulation that guarantees full fermentation. This closed-loop approach from beginning to end promotes food safety and reduces evaporation, which can lead to environmental pollution,” Loi added.
Every year, Loi’s facility processes over 30 tons of anchovies, producing more than 20,000 liters of fish sauce. With market prices ranging from 80,000 to 110,000 VND per liter, his operation generates approximately 3 billion VND in revenue, yielding a 35% profit margin after costs.
In 2023, the fish sauce made by Cat Trang Agricultural and Service Cooperative, under Loi’s directorship, earned a 4-star OCOP (One Commune One Product) certification from Quang Nam Province. His product is now stocked in various shops and supermarkets throughout Quang Nam and Da Nang.
