DOMESTIC fish sauce firms are increasing production this year, as local demand increases due to improved distribution and quality standards.
Chan Sitha, owner of Ngov Heng Fish Sauce Enterprise, in Kampot province, told The Post yesterday that he is producing 120,000 litres of the condiment per month – compared to around 100,000 litres per month last year. Rural demand, he said, was a reason behind the 20 percent increase. He said: “Most of the houses have at least a bottle of fish sauce.”
Other sauce experts said that an increase in quality and distribution networks were proving a boost for business. Hong Mouy, owner of Thai Hong Keat enterprise, which produces 12,000 litres per day of fish sauce and soy sauce , said that her sales had increase due to wider distribution of bottles.
While Phe Chantravuthy, deputy director of Industry Department at the Ministry of Industry, Mines and Energy, said more and more Cambodian people were turning to domestically-made products due to an increase of hygiene and quality standards.
He estimated that around 50 percent of fish sauces on the market were now supplied by local enterprises, with the other 50 percent imported.
“People in rural areas now like the Cambodian-made products, due to their fair price,” he said. “Really, Cambodian products are of a good quality, and now the ministry is giving production advice to entrepreneurs."