My name is Nguyen Thanh Tung, 26 years old from Vietnam. Although I graduated in Hanoi Foreign Trade University in the major of International Business, I still focus on Agriculture (especially Fishery) because I see the indispensable connection between the two fields.
Today I would like to talk to you about my project which can help a lot of fishers in building a more sustainable life. I already brought the project to join Eating City Summer Campus (A Social Dialogue for a more Sustainable Food Supply Chain – France in August 2015) and get some comments & advice to turn in into reality. Today I am very happy to share with you about that:
On the way to seek the prides of Vietnam, I think & concern about the fish sauce (Nuoc Mam) – one traditional & indispensable seasoning of my country. In the war time, we were proud of the spirit overcoming all obstacles & difficulties, which bring Vietnam image to the world. However, in the peace, Vietnamese people have to find a different approach, which combines traditional beauty with fierce desire to reach global target.
My company, SACHU, was born with these objectives: to integrate, change & reach the world standard in the distinct characteristic of an emerging nation.
SACHU, according to our language, represents for a standard product which is being fallen into oblivion gradually because of the development of technology & society as well as the global integration. Day by day, people are swept away by the life rush & forget the core living value. In the past, fish sauces were made with only two sustainable ingredients: anchovies & salt fermented in about 6 – 9 months.
However, nowadays, with the support of technology, companies can reduce the fermenting time and make fish sauce with sugar, hydrolyzed protein, or preservatives in a much shorter time. It erased all the essence of traditional fish sauce, brought people an under average products and exerted bad impact on human’s health. Along with a research from General Statistics Office, Vietnamese people use about 200 million liters of fish sauce each year with just 25% of traditional & 75% of chemical substances approached (one family with 4 members just use 800ml/month). The data is really an extreme alarming for health & sense of Vietnamese people.
Today, as a founder of a young enterprise, I am very proud to be a part of a campaign to get back the traditional values, beginning with the most familiar seasoning of Vietnam. I believe that fish sauce – the combination of our quintessence including sea water, land, air & human of Vietnam – will be the strongest & closest glue associating national soul with core principles.
Creation based on the key values of 4000 years of history to bring a modern Vietnam culture to the world is the SACHU’s objective and my life-time mission.
The most important thing is that: if my project turns into reality, I can support & connect a lot of fishers, who are unable to find solutions for their products & lack of marketing communication channels to link with customers. I dream about the project every night as an big effort to make the world flatter & build the equity for poor fishers, especially in Vietnam where is controlled too much by money & relational power
If I can receive the $5,000 advancement, the first & foremost thing I would like to do is to create & foster a community of using traditional & sustainable fish sauce in Vietnam. I ran project some months ago & was lack of financial support for marketing communication (link).
My plan with the Facebook fan page is to use $2,000 to create a young community that feel proud & trust in using a traditional, true & fresh fish sauce. About the rest of $3,000, I will develop a competition to help people understand more about how the true fish sauce comes from & help fishers connect to investors, organizations, government to find solutions for their products. Besides, after having the relationship with them, I will be easier to introduce them with each other that is able to build long lasting & sustainable connection.
Blogpost and pictures submitted by Nguyen Thanh Tung (Vietnam) – tung.nt21(at)gmail.com
The content, structure and grammar is at the discretion of the author only.
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