Inspecting the Progress of Pilot Production of Vegetarian Fish Sauce from Mushrooms in Quang Tri Province

Progress of Vegetarian Mushroom Fish Sauce Trials

Lead Organization and Scope of Pilot Production

The science and technology project "Pilot production of vegetarian fish sauce from mushrooms in Quang Tri province" is chaired and implemented by Quang Binh Organic Agriculture Development Joint Stock Company, with Eng. Pham Thi Ngoc Thuy serving as project leader.

Carried out from January 2026 to July 2026, the lead organization has completed all planned tasks and activities for the period. Specifically, it completed a comprehensive research report on fish sauce in Vietnam; built a 120 m² facility for raw material preliminary processing, bottling, and product packaging, along with a 250 m² fermentation and aging facility for vegetarian mushroom sauce, meeting all technical design requirements.

In addition, the unit completed the procurement and installation of equipment and tools for pilot production, including bottle capping machines, carton packing machines, stainless steel tanks, mushroom mixing tanks, mushroom baskets, bottle racks, stainless steel tables, trolleys, and infrared lamps. All equipment and tools have been received, installed, and put into service for the trial production process.

Notably, the unit completed raw material preparation, preliminary processing, blending, and mushroom hydrolysis, with 111 mushroom fish sauce fermentation jars fully mixed according to specifications. The products and completed items in this period were self-evaluated by the unit as meeting all requirements set out in the project plan and proposal.

Based on these achieved results, the lead unit continues to monitor the hydrolysis and fermentation processes, control technical parameters, and finalize the remaining tasks of the project…

During implementation, certain input materials experienced price fluctuations; the hydrolysis and fermentation processes require strict monitoring of temperature, humidity, and micro-organisms. Furthermore, the unit is finalizing files and vouchers for financial settlement.

The inspection team from the Quang Tri Department of Science and Technology assessed that the project has been carried out with dedication, and the tasks implemented during the period basically ensured the planned progress and requirements.

At the same time, the team recommended that the lead unit continue to closely monitor the aging and fermentation processes; maintain complete production logs, control technical factors, complete professional and financial dossiers, and execute subsequent phases in accordance with the approved timeline.

Implementing this project contributes to researching and perfecting the pilot production process of vegetarian fish sauce from mushrooms tailored to local conditions in Quang Tri province, gradually developing mushroom-derived products, expanding processing directions, and enhancing the value of agricultural produce.