Core Competencies – Sourcing

Raw Material

Shrimp head is a low-cost, rich, natural protein resource that has not yet been effectively exploited in Vietnam. VNF is currently collaborating strategically with local shrimp producers to secure fresh, high quality raw material sources.

Shrimp production volume in Vietnam

Shrimp volume in Vietnam is forecasted to increase sharply to 800,000 tons in 2020
Of which 25-30% of that increased volume will be shrimp by-products

Total shrimp head volume in Mekong Delta

Total usable shrimp head volume in Mekong Delta is more than 100,000 tons and could increase to more than 170,000 tons in 2020
This is a rich source of protein which could be exploited profitability in feed production

Building a complete supply chain

VNF prioritizes in maintaining high quality within the entire production process, from the procurement of raw materials, to transportation, production, and storage.

RAW MATERIALS	DISTRIBUTION	PROCESSING	QA/QC	STORAGE
100% fresh raw materials from seafood factories Refrigerated storage rooms/trucks ensure preservation requirements All finished products/byproducts are collected via a conveyor system to ensure hygiene and reduce losses All materials/vehicles/containers are washed carefully with a hydraulic hose system The entire process follows international standards, such as ISO, HACCP, and GMP QA/QC monitors and checks quality on sight and via production logs The checkpoints are established to allow for early detection of damage. All damages or errors in production, especially when relating to quality, must be reported immediately to management All finished products are also tested independently after production and periodically tested during storage

	Raw materials	Distribution	Processing	QA/QC	Storega
Degree of risk in terms of quality
Degree of risk in terms of quality
Ability to control quality
Ability to control quality
Scope of tests
Scope of tests	Preservation Hygiene of delivery area Compliance with delivery and handling process	Sealing Shipping time Preservation Hygiene of vehicles and containers Product freshness when storing	Raw materials meeting input requirements Compliance with production processes and food safety Production logs	Temperature and time of storage Product homogeneity during storage Compliance with warehousing and storage requirements	Preservation Hygiene of delivery area Compliance with delivery and handling process
Testing method
Testing method

Note:

Visual testing

Sample testing

Testing with hand tools

Scientific testing in labs