Checking the progress of trial production of vegetarian mushroom fish sauce in Quang Tri province

Progress of mushroom-based vegetarian fish sauce trials

Lead organization and scope of trial production

It is known that the science and technology project "Trial production of vegetarian fish sauce from mushrooms in Quang Tri province" was spearheaded by Quang Binh Organic Agriculture Development Joint Stock Company, with Engineer Pham Thi Ngoc Thuy serving as the project leader.

Implemented from January 2026 to July 2026, the lead organization has completed all planned tasks and activities for the period. Specifically, it completed an overview research report on fish sauce in Vietnam; built a 120 m² facility for raw material pre-processing, product extraction, and packaging, as well as a 250 m² fermentation and aging facility for vegetarian mushroom fish sauce, meeting all design requirements.

Additionally, the unit has completed the procurement and installation of equipment and tools for trial production, including a bottle-capping machine, a carton-packing machine, stainless steel tanks, a mushroom mixing vat, mushroom baskets, bottle racks, stainless steel tables, carts, and infrared lamps. The equipment and tools have been received, installed, and put into service for the trial production process.

In particular, the organization has completed the preparation, preliminary processing, blending and hydrolysis of the mushrooms, with the mixtures in 111 jars of mushroom-based fish sauce prepared according to requirements and ready for fermentation. The organization’s self-assessment found that all products and work items completed during the reporting period met the requirements set out in the plan and project description.

Building on the achievements mentioned above, the lead agency continues to monitor the hydrolysis and fermentation processes, control technical conditions, and finalize the remaining components of the project…

During implementation, the prices of some input materials fluctuated; the hydrolysis and fermentation processes required strict control of temperature, humidity, and microorganisms. In addition, dossiers and documents are continuing to be finalized for fund settlement.

The working delegation of the Quang Tri Department of Science and Technology assessed that the project was implemented seriously, with activities during the period essentially meeting the schedule and set requirements.

At the same time, the lead organization was requested to continue closely monitoring the heating, incubation and fermentation processes; maintain complete production logs, control technical parameters, finalize technical and financial documentation, and carry out subsequent activities according to the approved schedule.

The implementation of this project contributes to researching and perfecting the trial production process of vegetarian fish sauce from mushrooms suited to local conditions in Quang Tri province, gradually creating mushroom-derived products, expanding processing directions, and enhancing the value of agricultural products.