The Ministry of Science and Technology on March 12 asked the Directorate for Standards, Metrology and Quality to put on hold a plan to issue a set of standards for fish sauce production and to instead continue discussions with associations and producers.

As reported by the local media, the draft set of standards coded TCVN-12607:2019 has caused concerns among fish sauce makers, as well as experts.

Representatives of traditional fish sauce producers have decried some standards in the draft, as they are not in line with their age-old practices of producing traditional fish sauce, which is authentically processed from sea fish and salt.

It is known that traditional fish sauce is free from preservatives, as salt and a high content of amino acid help preserve the liquid naturally. Meanwhile, the mass-produced fish sauce, a mixture of diluted fish sauce and chemicals, cannot be considered as fish sauce in its traditional sense but it is more of a seasoning.

In the draft set of standards, there are up to 50 requirements and terms, some of which may cause difficulties for traditional fish sauce production.

For example, producers are required to control veterinary and plant protection drugs, while the main ingredient to make fish sauce is sea fish which contains no such substances.

Addressing a news conference on March 12, Deputy Minister of Science and Technology Pham Cong Tac said that the draft set of standards TCVN-12607:2019 stipulating fish sauce production practices raised concerns and objections from firms, organizations and the local media after being passed around for feedback.

As such, the ministry has directed the Directorate for Standards, Metrology and Quality to suspend the issuance of the standards and to continue consultations with associations and producers over the issue, Tac said.

Tac stressed that the aim of issuing TCVN-12607:2019 for fish sauce production practices are to guarantee the health of consumers and ensure the interests of fish sauce producers.

According to the deputy minister, any standards which are drawn up by authorities must be based on the standards used by foreign countries and under Vietnam’s conditions.

Tac said that introducing the standards is required to meet three principles, including meeting the general development level of the country, ensuring compatibility with international practices and guaranteeing the interests of relevant parties.

If new standards fail to meet the three principles, officials must put them on hold to get more feedback and arrive at a consensus, Tac added.

Speaking at the news conference, Deputy Minister of Agriculture and Rural Development Phung Duc Tien said that the ministry would work with the Ministry of Science and Technology to complete the set of standards on fish sauce production in the best manner.

Tien said that the Ministry of Agriculture and Rural Development expected the launch of the standards to stimulate domestic production and create harmony among relevant parties.

SGT