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Bianfishco: Implementing the development project of value-added goods, fish sauce and cooking oil

Pangasius-vietnam.com


Binh An Seafood Joint Stock Company (Bianfishco) is urgently implementing the development project of value-added goods, fish sauce and cooking oil. It is estimated in Lunar New Year in 2011, Bianfishco is going to launch its fish sauce under Binh An brand name.

Ms. Pham Thi Dieu Hien-Chairwoman and General Director of Bianfishco said that the company has imported a modern fish sauce production line from Europe. In the coming time, Bianfishco is going to import a bigger production line with the capacity of 500,000 liter per day. High-grade fish sauce of Bianfishco is produced from anchovy and pangasius by-products.

In addition to preparation for launching cooking oil and fish sauce products, Bianfishco is experimenting high-grade value-added seafood products such as: grilled shrimp paste, breaded scallop and ravioli soup…

By August, 2010 Bianfishco has ranked in top 7 largest pangasius exporters of Vietnam. According to the report, in the first 8 months of 2010, Bianfishco has exported 13.07 thousand tons of pangasius, valued at 31.6 million USD. In which, Mexico and Spain were the two biggest importers of Bianfishco with the value at 5 million USD each.

However, in 2 recent months, Bianfishco has shifted to Egyptian market. In August, 2010 alone, Egypt is the Bianfishco’s biggest importer with 445 tons in volume and 973 thousand USD in value, followed by Mexico (530 thousand USD), Spain (484 thousand USD), the U.S. (449 thousand USD), the UK (256 thousand USD)…

In September, 2010 Bianfishco is expected to increase frozen pangasius export to 2,400 tons, worth 5.58 million USD, in which boosting export to Egypt, Spain and other potential markets like Peru, Kuwait, and Portugal…

BIANFISH CO

Ms. Pham Thi Dieu Hien – Chairwoman and General Director

Add: Lot 2.17 Tra Noc Industrial Park II, Can Tho City

Tel: + 84 710 6251403

Fax: +84 710 6251402

Email: bianfishco@vnn.vn

Web: www.bianfishco.com

Reported by Ta Ha; Translated by Ta Hang