Duration: 01/01/2022 - 31/12/2024
Contact: Bs. Bui Thi Minh Nguyet; btmnguyet@rimf.org.vn
Content
Objectives: * General objectives: - Application of flavor-producing microorganisms to improve the quality and shorten the fermentation time of fish sauce. - Manufactures obtaining food safety certification and OCOP certification, fish sauce production associated with consumption. * Detail objectives: - About 6,000 liters of fish sauce could be produced in the model with flavor-producing microorganisms applying; the fermentation time could be shortened by 10-30%, total Nitrogen content increased by 10%; Amon- Nitrogen content reduced by 10%, fish sauce processing facilities participating in the project achieved OCOP product certification. - Product consumption linkage: Strengthen/Forming ≥ 03linkages of production and consumption of fish sauce products. - Participants take part in the model will be trained techniques in fish sauce fermentation using flavor-producing microorganisms to improve quality and shorten time of fermentation to achieve OCOP certification. - Replication of model results via propaganda, training, visiting; preliminary and final workshops; The model is replicated ≥ 20% compared to the approved project scale. - Economic efficiency increased by ≥ 15% compared to before without application of the model. Content: 1. Building up demonstration models. 2. Training, training outside of the model. 3. Propaganda information. 4. Project Management.
Output