Some issues on quality control for Vietnam's geographical indications

Start	Nine Chemistry	Thanh, Cho Lach district, Ben Tre province
174	Dong Nai	Ceramic	Dong Nai province	**
175	Dong Thap	Mango	Dong Thap province
176	Duc Lap	Coffee	Duc Lap commune, Dak district Mil, Dak Nong province
177	Go Cong	Coconut	Go Cong Tay district, Tien Giang	*
178	Go Cong	Cherry	Go Cong district, Tien Giang		**
179	Black Hill	Rice wine	Go Den village, Ben Tre district Luc, Long An
180	After Giang	Grapefruit Five Whips	Hau Giang province
181	After Giang	Catfish Slice	Hau Giang province
182	Hoa Loc	Sand mango	Hoa Loc commune, Cai Be district, Tien Giang		**
183	Hong Dan	Red one-dust rice	Hong Dan district, Bac Lieu province			*
184	Lai Thieu	Mangosteen	Lai Thieu town, Thuan An district, Binh Duong province
185	Lai Vung	Tangerine	Lai Vung district, Dong Nai Tower			*
186	Smithy- Vinh Kim	Milk fruit	Vinh Kim commune, Chau Thanh district Thanh, Tien Giang		**
187	Long An	Glutinous rice Goose	Long An province
188	Long	Table salt	Bac Lieu province

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Dien Tay - Dong Hai
189	Long Ho	Cowhide label	Long Ho district, Vinh Long
190	Carry Thit	Mango Siamese nipple	Mang Thit district, Vinh Long
191	America Thanh An	Grapefruit green	My Thanh An commune, Ben Luc town Bamboo, Ben Tre province		**
192	Ngoc An	Cake coconut coating	Ngoc An Trung village, Hoai Thanh Tay commune, Hoai Nhon district, Binh Dinh province	**
193	Gem Sacred	Ginseng	Ngoc Linh mountain area (in Tra My district, Quang Nam and Dak To district, Kon Tum province)			*
194	Five Heroes	Durian	Ngu Hiep commune, Cai Lay district, Tien Giang province		**
195	Dental Page	Water fish sauce	Nha Trang City, Khanh Hoa Province Peace	**
196	Nhon Loc	Cake coconut coating	Nhon Loc commune, An Giang district Nhon, Binh Dinh province
197	Nhon Loc	Cake rice	Nhon Loc commune, An Giang district Nhon, Binh Dinh province	**
198	Ninh Thuan	Grape	Ninh Thuan province
199	Phan Roast	Grape	Phan Rang City, Ninh Thuan Province favorable
200	Phan Thiet	Fish sauce	Phan Thiet City, Binh Thuan Province			**

Phong Dien	Dear	Phong Dien district, Can Tho
202	Phu My	Forging	Phu My town, Phu Tan district, An Giang	*
203	Phu Quoc	Pepper	Phu Quoc district, province Kien Giang
204	Phu Quoc	Water fish sauce	Phu Quoc district, province Kien Giang			**
205	Phu Tan	Specialty sticky rice	Phu Tan district, An Giang		*
206	Soc Trang	Rice fragrant	Soc Trang province			*
207	Hau River	Sand mango	Hau River, Can Tho province
208	Uncle	Left pineapple	Tac Cau area, Kien Giang province Giang
209	Tam Binh	Orange	Tam Binh district, province Vinh Long	**
210	Tan Quy	Mangosteen	Tan Quy Islet, Cau Ke District, Tra Vinh Province	*
211	New Dynasty	Grapefruit	Tan Trieu Islet, Tan Binh Commune, Vinh Cuu District, Dong Nai Province
212	Tay Ninh	Cake dew coated	Tay Ninh province
213	Thien My	Fragrant rice	Thien My commune, Tra district On, Vinh Long Province
214	U Minh top	Dried fish striped	U Minh Thuong district, Kien Giang province
215	Pill	Mat	Vien Binh commune, My Dinh district

201

	Binh- My Through	Lao Ven	Xuyen, Soc Trang
216	Vinh Kim	Milk fruit	Vinh Kim, Chau Thanh district City, Tien Giang province		**
217	Forever Long	Red pottery	Vinh Long province
218	Vinh Trach Winter	Coriander seeds coriander	Vinh Trach Dong Commune, Bac Lieu Town, Bac Lieu
219	Xuan Huong Dalat	Fresh fruits and vegetables	Xuan Huong Lake, Da Lat City, Lam Dong	**

Note: (**)  Certificate of protection granted (*)  Application submitted

Appendix 2: (28 TCN 230/2006) Standards regulating the quality and food safety for fish sauce products named Phu Quoc (summary)

1. Raw material requirements and processing procedures 2. Quality requirements

- Classification:

Phu Quoc fish sauce is divided into 5 grades according to total protein content, including: Special Grade; Premium Grade; Grade 1; Grade 2; Grade 3.

- Sensory requirements:

Sensory indicators of Phu Quoc fish sauce

Request
					Indicator name
Special	Premium	Rank 1	2nd place	3rd place

1. Color	Golden brown, golden brown to reddish brown, reddish brown
	Clear, bright, smooth, not cloudy
2. Transparency			Clear, not cloudy

3. Smell	Mild aroma, typical of Phu Quoc fish sauce, no strange smell
			Sweetness of protein, with a clear aftertaste	Sweetness of protein, with aftertaste
	Rich sweetness of protein, with a clear aftertaste				Sweetness of protein, little aftertaste
4. Taste


5. Visible impurities often
	Not allowed

- Chemical requirements: Chemical indicators of Phu Quoc fish sauce

Quality level
Indicator name		Premium
	Special		Rank 1	2nd place	3rd place


1. Total nitrogen content, in g/l, not less than
	40	35	30	25	20

2. Amino acid nitrogen content,	55		45

calculated as % of total nitrogen, not less than
3. Ammonia nitrogen content, expressed as % of total nitrogen, not greater than
	14	15

4. Acid content, in g/l as acetic acid, not less than
	12

5. Sodium chloride salt content, in g/l, in the range
	250 - 295

6. Histamine content, in mg/l, not greater than
	200

- The maximum residue of lead in Phu Quoc fish sauce is 0.5 mg/l.

- Microbiological indicators:

Microbiological indicators of Phu Quoc fish sauce must meet the requirements specified in Table 3.

Table 3 – Microbiological indicators of Phu Quoc fish sauce

Indicator name	Maximum allowed level
	Maximum allowed level
1	Total aerobic microorganisms, calculated by number of colonies per 1ml	104
2	Coliforms, calculated by number of colonies per 1ml	10
3	Clostridium perfringens, counted as colonies per 1 ml	0
4	Escherichia coli, calculated by number of colonies per 1 ml	0
5	Staphyloccocus aureus, calculated by number of colonies per 1 ml	0
6	Total yeast and mold count, expressed as colonies per ml	10

There are also some other conditions regarding packaging and shipping.

Appendix 3: Temporary regulations on the production of fish sauce with the name of origin Phu Quoc

Article 1. Subjects and scope of application

1. This document regulates the production area, raw materials, tools and methods of processing, packaging, labeling and preserving fish sauce with the name of origin Phu Quoc (hereinafter referred to as Phu Quoc fish sauce).

2. This regulation applies to all organizations and individuals involved in the production process of fish sauce bearing the name of Phu Quoc origin, from fishing to fish sauce processing, packaging (bottling, canning) and product preservation.

Article 2. Production area

1. The fishing area used to make Phu Quoc fish sauce is the sea area of Kien Giang province.

2. The process of processing and packaging Phu Quoc fish sauce must be carried out within the defined geographical area of Phu Quoc district.

3. Fish sauce processed in Phu Quoc district and packaged in Ho Chi Minh City is allowed to bear the name of Phu Quoc origin within 3 years from the effective date of the Decision of the Minister of Fisheries promulgating this Temporary Regulation. The transportation and packaging of Phu Quoc fish sauce in Ho Chi Minh City must comply with the following regulations.

a) Temporary regulations on control and certification of fish sauce bearing the name of origin Phu Quoc issued together with Decision No. 19/2005/QD-BTS dated May 16, 2005 of the Minister of Fisheries and other relevant legal regulations.

b) It is strictly forbidden to mix or other similar acts that change the characteristic properties of Phu Quoc fish sauce.

Article 3. Raw materials

1. The raw fish used to make Phu Quoc fish sauce is the Anchovy species (Stolephorus) of the Engraulidae family, which can be mixed with other fish species at a rate not exceeding 15%.

2. The salt used to make Phu Quoc fish sauce is sea salt, produced in traditional salt-providing areas in Ba Ria-Vung Tau and Phan Thiet provinces, and preserved for at least 60 days before being used to make Phu Quoc fish sauce.

Some issues on quality control for Vietnam's geographical indications - 14

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