• content processing value added products in the fisheries sector in Vietnam is relatively low: For shrimps, value added products accounted for only 30%, the remaining 70% is exported as raw materials, semi-processed and semi-finished products fresh / live / frozen.
The products made from fish generally monotonous, mainly fish products frozen fillets accounted for 95% (fillets, whole, cut), and the remainder re also just the products have more than a few other forms than fillet. Type of product deep processing, blending, ready-made, but initially noodle production (braised fish, park, spring rolls, sausage, cotton scrub, chips, dried noodle, ...) but also very few, accounting for about 5%. VAT processing fish products requires more labor, lower processing yields, long capital turnover, limited customers, big risks so enterprises no proper attention manufacturing value added products . Equipment currently processing technologies mainly for production of frozen fillet, a lack of technology and equipment to produce value added products, especially in the current period, the purchase of new equipment and technology is difficult for now. The by-products of fish processing frozen fillets head, bones, skin, fins, viscera, fat ... but took advantage to produce products such as fish oil, fish meal, bubbles, cover fish death ... but also crude products, no high-end products used in the pharmaceutical or cosmetics such as fish oil, gelatine, functional foods containing micronutrients ... with high added value.
the share of the production the processing of value-added tuna reached around 40% of total tuna export products. Equipment investment and technology in preservation eat products, fresh; products processing, canned, smoked ... to improve the quality and value for tuna. To raise the VAT for tuna in the current period should focus on improving the quality of raw materials to increase the proportion of products exported file as fresh tuna sashimi.
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