State-Supported Fish Sauce Value Chain Upgrading and Sustainable Local Development: Evidence from Vietnam’s OCOP Program

Le Thi Lan and Hoang Quoc Viet
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Le Thi Lan: Hong Duc University, Vietnam.
Hoang Quoc Viet: FPT University, Viet Nam

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Abstract: This study focuses on the value chain of traditional Vietnamese fish sauce within the context of the OCOP program, combining value-added analysis with a sustainable value chain framework. Through a case study of Cu Nham fish sauce, the results reveal asymmetry in value distribution and structural bottlenecks affecting the ability to share benefits among stakeholders. The study also clarifies the challenges faced by small-scale traditional businesses. Furthermore, the research proposes an upgraded conceptual model for traditional food value chains with local policy support, offering implications for emerging economies seeking to balance heritage preservation with the market competitiveness of traditional product businesses.

Keywords: Sustainable development; Fish sauce; OCOP program; Value added; Value chain (search for similar items in EconPapers)
Date: 2026-05-03
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Published in European Journal of Management, Economics and Business, 2026, 3 (3), pp.34-45. ⟨10.59324/ejmeb.2026.3(3).03⟩

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-05704157

DOI: 10.59324/ejmeb.2026.3(3).03

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