The company celebrated its 18th anniversary on 28/6, coinciding with Phu Quoc becoming a Special Economic Zone on 1/7 and the 2025 Phu Quoc Traditional Fish Sauce Festival. Masan PQ Joint Stock Company (Masan PQ) was established on 27/6/2007, starting with an area of 15,000 m2. After 18 years of development, the factory has expanded to 22,000 m2 with nearly 500 fish sauce fermentation tanks and a closed bottling line following international standards. To date, Masan PQ has fermented over 100,000 tons of fish, producing approximately 83 million liters of premium fish sauce.

A company representative stated that these figures demonstrate the production capacity and long-term commitment to the fish sauce industry. Each drop of fish sauce at the factory embodies the centuries-old secret of local fishermen, with a rigorous fermentation process in wooden barrels for 9-12 months. Anchovies are mixed with salt on the boat immediately after being caught at a ratio of three parts fish to one part salt to ensure freshness. They are then fermented in barrels for a sufficient period to extract flavorful, rich drops of premium fish sauce.

Guests visit the fish sauce fermentation warehouse in Phu Quoc. Photo: Masan

Guests visit the fish sauce fermentation warehouse in Phu Quoc. Photo: Masan

In addition to inheriting traditional fermentation methods, Masan PQ also standardizes its production process with an electronic identification system for each barrel of premium fish sauce. This process allows for full traceability of information such as the date of fish intake, quantity, quality, and source. Additionally, to meet export standards in various international markets, the company strictly adheres to international management standards such as ISO, HACCP, Codex, and EU Code.

Masan PQ actively participates with Phu Quoc city in social welfare programs from 2007 to the present: supporting fishermen, building charity houses, and improving infrastructure. The company also contributes to the state budget, contributing to local economic development and improving the quality of life for residents.

Le Thi Nga speaks at the event. Photo: Masan

Le Thi Nga speaks at the event. Photo: Masan

Le Thi Nga, Deputy General Director in charge of Research and Product Development at Masan Consumer, stated that the company is proud of its 18-year journey with Phu Quoc Island. This is the place where the history of fish sauce production has been preserved for hundreds of years.

From the first days on the island, Masan PQ received dedicated guidance from long-standing Phu Quoc warehouse owners on traditional fish sauce production methods. Over time, with persistence and resilience, the company has inherited the essence of the industry.

In addition, Masan PQ also applies science and technology to standardize the fish sauce production process. "This helps improve product quality for domestic consumers and meet export standards so that fish sauce, the essence of Vietnamese cuisine, can increasingly assert its position on the world culinary map," Le Thi Nga said.

Operating with the Go Global strategy, Masan continuously researches and develops products suitable for global tastes while preserving and honoring the characteristic flavor of Vietnamese fish sauce. In 2024, with the orientation "Make Vietnamese Foods Global Foods," Masan exported over 6 million liters of fish sauce to Europe, the US, Canada, Australia, Japan, South Korea, China, Taiwan (China), and other countries.

A company representative said that exporting products to many countries affirms the increasingly solid position of Vietnamese fish sauce in the international market.

Nam Ngu fish sauce bottling line. Photo: Masan

Nam Ngu fish sauce bottling line. Photo: Masan

Currently, Masan operates large-scale fish sauce fermentation systems in three locations: Phu Quoc, Lagi (Lam Dong), and Can Tho City. The total output of fermented fish in these three areas reaches over 31,500 tons per year. This amount of raw material meets approximately 50% of the company's total premium fish sauce demand. Besides owning its fermentation system, Masan also cooperates in purchasing premium fish sauce from reputable producers nationwide. The company estimates it purchases about 60% of the total fish sauce output in main production areas such as Phu Quoc, An Giang, Nha Trang, and Phan Thiet.

These raw materials are used to produce Chin-Su and Nam Ngu fish sauce brands. Every day, these fish sauce products serve over 100 million meals for Vietnamese families and are also exported to international markets.

After 18 years of establishment and development, Masan PQ has expanded its scale and improved quality in the fish sauce industry. The company also harmoniously combines preserving traditional values with applying international management standards for sustainable and diverse development in the Vietnamese condiment industry.

Hoang Dan