Ca Ty traditional fish sauce - The journey of commercialization of products from the research room to the market 23-05-2022
In the afternoon of May 22, 2022, Industrial University of Ho Chi Minh held the launch ceremony of Ca Ty fish sauce products. This product was researched and developed by the Industrial University of Ho Chi Minh, Thuan Hung Fish Sauce Manufacturing Co., Ltd. and Tatsuya Co., Ltd.
The launch ceremony of Ca Ty traditional fish sauce welcome such guests as: Ms. Vũ Kim Hạnh - President of Vietnam High-Quality Goods Enterprises Association, Ms. Trần Thị Dung - Vice President of Vietnam Traditional Fish Sauce Association, Ms. Nguyễn Thị Thu Sắc - Vice Chairman of Vietnam Seafood Processing and Export Association, Mr. Vũ Thế Thành – Food Safety Expert, Dr. Nguyễn Thị Tuyết - Chairman of Vietnam Clean Industry-Agriculture Group, Dr. Nguyễn Hồng Minh - General Director of Minh Bạch Food Joint Stock Company; Mr. Trần Trọng Thái – Commercial Director of Thuận Hưng Fish Sauce Manufacturing Co., Ltd.; Mr. Đoàn Xuân Thái – Director of Tatsuya Co., Ltd.; Ms. Đàm Sao Mai – Vice Rector of Industrial University of Ho Chi Minh City and more than 100 guests, delegates and more than 500 students.
Overview of ca Ty fish sauce product launch ceremony
Ca Ty traditional fish sauce is the first cooperation project between IUH, Thuan Hung Fish Sauce Production Co., Ltd. and Tatsuya Co., Ltd. to create fish sauce products that retain the traditional flavor from sea fish but still ensure the standards of food hygiene and safety domestically and abroad as well as meet the tastes of consumers.
Ca Ty fish sauce is a product produced and distributed by IUH, Thuan Hung, Tatsuya
Speaking at the opening ceremony, Assoc. Prof. Dr. Đàm Sao Mai happily announced that it was the first time that research products of Industrial University of Ho Chi Minh City in collaboration with enterprises have been released from the research room to be able to commercialize to consumers. This is a new step of the school in applied-oriented training.
Assoc.Prof. Dr. Đàm Sao Mai delivering the opening speech at the product launch ceremony
Up to now, Ca Ty fish sauce products have produced 04 product lines, with the process of packing 19 bottles from sizes of 99ml to 5 liters. The protein content of the product is also guaranteed at levels from 30 degrees of protein to 60 degrees of protein. The production of many sizes as well as many protein levels will help the product reach various customers. In particular, small bottles are very suitable for young, modern families, as well as meet future export requirements.
Product lines of Ca Ty Fish Sauce
Mr. Đoàn Xuân Thái said: "With IUH's companion on evaluating and ensuring the quality of products and Thuan Hung Fish Sauce Production Co., Ltd. in terms of production and bringing products to consumers, Tatsuya Co., Ltd. believes that Ca Ty traditional fish sauce products will be loved by domestic and foreign consumers. The project takes place within 05 years with the goal of distributing and consuming 1-2 million liters of products per year. In the near future, Ca Ty fish sauce products will reach foreign markets with a large Vietnamese community such as Australia, Europe,..."
After the launch of Ca Ty Fish Sauce was a seminar program "Traditional fish sauce, Ca Ty fish sauce products and commercialization of products from research to the market" with the participation of guests: Ms. Vũ Kim Hạnh, Ms. Trần Thị Dung, Ms. Đàm Sao Mai, Ms. Nguyễn Thị Thu Sắc and Ms. Nguyễn Thị Hồng Minh.
Talkshow about the story of traditional fish sauce and commercialization of products
Previously, guests, delegates attending the program and IUH students were able to try the products in the Ca Ty Fish Sauce project and received positive feedback about the product.
The product received mostly positive feedback from the participants of the experience.
This cooperation project is implemented from 2021, with the aim of cooperating in product development, production and business management to generate profits. IUH acts as a unit to carry out the process of analyzing and evaluating product quality and ensuring the quality of fish sauce products. In addition, the school is also responsible for advising and developing the process of developing fish sauce products. With the strengths of a team of researchers and lecturers specializing in Food under the Institute of Biotechnology and Food, IUH ensures that Ca Ty fish sauce products meet the standards of domestic and international food hygiene and safety.
Some pictures at the show:
