Born into a family involved in aquaculture, Nguyen Truong Hai, from Tam Giang commune, became familiar with the local shrimp early on. In 2021, he started his business by purchasing shrimp from local residents to accumulate capital and experience. As his reputation grew, his trading activities stabilized, forming a foundation for his next step.

After two years, Hai shifted to deep processing to enhance product value. He invested hundreds of millions of VND to purchase machinery and develop products such as dried shrimp, shrimp paste, shrimp crackers, and frozen black tiger shrimp. However, upon entering the market, his products faced competition from many large brands.

Nguyen Truong Hai closely monitors all production stages to deliver quality products to customers. Photo: An Minh

The first batch of dried shrimp, approximately 80 kg, remained unsold. Hai had to take the products to Ho Chi Minh City, going to each market and store to offer them for sale. "Initially, I couldn't set the price; I sold them for whatever customers offered, almost breaking even just to maintain relationships", he said. It took nearly one year for the products to gradually gain market acceptance.

Learning from experience, Hai shifted his focus from quantity to quality. He committed to avoiding chemicals, artificial colors, and tenderizers, while also improving product designs and production processes. This dedication helped production gradually increase, from a few kg per month to tens, then hundreds of kg, once a stable market outlet was established.

Simultaneously, Hai received support from local startup programs, which helped refine his products and connect him to the market. As demand grew, he expanded operations, invested in more machinery and procurement vehicles, and transitioned from a household business to establishing a company.

Currently, Hai's facility supplies over 4 tons of frozen black tiger shrimp to factories and stores. Additionally, it sells over 500 kg of dried shrimp and approximately 200 kg of shrimp paste monthly through a network of agents, social media, and e-commerce platforms. Online sales contribute about 30% of total revenue, helping products reach customers nationwide.

The facility provides regular employment for 10 workers with an income of approximately 9 million VND per month, along with 20 seasonal workers earning around 6 million VND. In recent years, Hai's products have gained widespread recognition, often leading to periods when supply cannot meet demand.

Despite expanding production, Hai maintains his commitment to using quality ingredients, primarily ecological shrimp sourced locally. According to him, this is a crucial factor in preserving the product's distinctive flavor and building customer trust.

Hai's facility creates employment for many local workers. Photo: An Minh

Currently, the facility's dried shrimp has achieved OCOP 3-star certification and was recognized as a typical provincial rural agricultural product in 2025. In addition to dried shrimp, shrimp paste, and frozen black tiger shrimp, he has also developed shrimp crackers to diversify his product range. Total annual revenue reaches approximately 10 billion VND, with profits exceeding 10%.

For these achievements, Hai was awarded the Luong Dinh Cua prize in 2025, along with several local commendations. He stated that he plans to continue expanding production in the future, aiming to introduce Ca Mau ecological shrimp products to international markets.

Furthermore, Hai envisions building a dried shrimp craft village integrated with community tourism. This model would not only promote his products but also create additional livelihoods and increase income for local residents.

Chuc Ly