Once discarded or used as poultry feed, the “ca son” fish has been transformed into a specialty fish sauce by 49-year-old Phan Thi Chuyen, providing widespread consumption and creating jobs for many.
From a process of fermenting over 100,000 tons of fish, Masan PQ has produced approximately 83 million liters of premium fish sauce, applying international standards for sustainable development after 18 years.
