The difference between Tien Chau fish sauce and other types of fish sauce on the market is the compression fermentation technique, which does not stir the fish core but sucks the fish essence from the bottom of the recirculating tank, which takes 18 - 24 months to produce the product. , eliminating the risk of pollution entering the incubation tank because you do not have to open the tank lid, eliminating anaerobic bacteria and odor-causing bacteria, especially the protein level of fish sauce is high because it extracts all nutrients from meat and fish bones. . The fish sauce collected from the Chuchuong incubation tank continues to be transferred to the drying tank for 1 - 3 months depending on weather conditions to drain toxic gases if any, remove salt and concentrate the fish sauce.
The concentrated fish sauce continues to be put into the finished product tank to be cooled and incubated for 6 months to separate the salt so that the fish sauce is not acrid, does not precipitate when bottling and adds a natural flavor to the fish sauce. The business currently produces 7 types of fish sauce made from anchovies, fish, squid and shrimp. All products carry the Tien Chau brand and are highly appreciated by consumers.
Currently, on average each month, the enterprise produces and consumes more than 3,000 liters of fish sauce of all kinds, with revenue reaching nearly 3 billion VND/year. Along with brand building and market development, the Company is planning to expand production scale, increasing output 4 times compared to the present, striving to soon reach the revenue target of over 10 billion VND in about 2 months. next year.