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Rules laid down to produce traditional fish sauce

Update: January, 16/2017 - 15:00
A farmer is making traditional fish sauce. A set of norms for traditional fish sauce has declared for the first time in Việt Nam. — Photo news.zing.vn
Viet Nam News

HÀ NỘI — A set of norms will, for the first time, have to be followed for making and selling the country’s traditional fish sauce.

The Việt Nam Association of Seafood Exporters and Producers (VASEP), in co-ordination with the Việt Nam High Quality Goods Enterprise Association, on Sunday declared the norms, which were compiled based on Government Decree 127, detailing the implementation of a number of articles of the Law on Standards and Technical Regulations, issued in 2007.

As per the rules, traditional fish sauce must have the nitrogen amount of at least 15 degrees N (this is a standard measure that indicates the grams of nitrogen per liter of fish sauce, with a higher number indicating a higher quality), no preservatives, no pigments and artificial colouring, and its salt content must be 245gm to 290gm per litre of fish sauce. Also, the breeding period of the raw fish used to make the fish sauce must be at least nine months.

The norms are aimed at helping customers distinguish between traditional and industrial fish sauce.

Vũ Thế Thành, VASEP’s quality expert, said the Government as well as businesses would inspect the quality of traditional fish sauce. — VNS

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