Bringing the taste of the sea to wider market
Canh Duong Village, Hoa Trach Commune, is one of the oldest coastal villages in northern Quang Tri, with nearly 400 years of history. Fishing has long been the main livelihood, shaping the identity of its people.
Under the early summer heat, Ms. Nguyen Thi Huong, owner of Tue Huong fish sauce facility, carefully inspects each jar of fish sauce. The entire process—from selecting fish to salting—is done manually, based on traditional experience passed down through generations.
She shared that Canh Duong fish sauce has long been famous. In the past, her products were mainly sold locally or to nearby traders. However, over the past 20 years, she has expanded production, helping stabilize her family’s income.
OCOP products of Long Tam Seafood Processing and Service Cooperative on display in Hanoi – Photo: X.P
Currently, her facility provides seasonal jobs for about 10 workers. The fish sauce is made from locally caught fish, carefully selected and fermented in ceramic or composite jars. After bottling, the products are distributed to major cities and even exported abroad. For many people, especially those from Canh Duong living far from home, the rich traditional flavor of their hometown fish sauce remains unforgettable.
Despite the abundance of such products, most are still sold within local communities, and only a few have developed strong brands in the market. According to local authorities, while coastal villages have many unique products, they remain fragmented and lack value chain linkages. Efforts are underway to develop OCOP products to enhance promotion, build trust, and expand markets.
Linking OCOP with tourism development
In 2019, Long Tam Seafood Processing Cooperative in Dong Hoi Ward was established by locals from Bao Ninh coastal village. By pooling resources, they aim to elevate local seafood products. Each year, the cooperative processes 250–300 tons of seafood, including fish sauce, shrimp paste, dried seafood, and more. Four of its products have achieved OCOP certification and are sold not only in major Vietnamese cities like Ho Chi Minh City and Hanoi but also exported to Laos and Thailand.
According to Ms. Dao Thi Tam, Director of the cooperative, they actively invest in machinery to reduce costs and seize every opportunity for promotion—from local tourist shops to nationwide trade fairs. She emphasized that with millions of visitors coming to the province each year, tourism presents a great opportunity to promote OCOP products and strengthen their market position.
The province currently has 349 recognized OCOP products, including 54 from coastal areas. However, this number still does not fully reflect the region’s potential. At a workshop on marine economic development held in Con Co Special Zone in early April 2026, Mr. Nguyen Quoc Tuan, Deputy Head of the Division of Cooperative Economy and Quality Management under the Department of Agriculture and Environment, stated that reviewing and selecting key products based on value chains is an urgent requirement to avoid scattered and unfocused development.
He also emphasized the need to develop spaces for displaying and selling OCOP products at tourist sites, ports, and coastal service areas, while promoting community-based and experiential tourism linked to production. In addition, strengthening cooperation among stakeholders is essential to improve production capacity, complete product documentation, enhance trade promotion, and expand markets.
IPA
