Vietnam Food Joint Stock Company (VNF) develops Ecovital EM, a biological water treatment for aquaculture ponds

VNF — Thu, 23 Jul 2026 04:30:46 +0000

Organic waste and bottom sludge undermine water quality in aquaculture ponds

During the farming cycle, uneaten feed, organic waste and accumulated bottom sludge can steadily reduce water quality in a pond. As this material builds up, it can generate toxic gases and create favourable conditions for pathogens, increasing the risk of disease for the stock.

Vietnam Food Joint Stock Company (VNF) approaches this challenge through biology rather than constant water exchange, treating organic load in the pond as something to be broken down on site instead of flushed out. This is the problem Ecovital EM is designed to address as a biological water treatment for aquaculture.

Vietnam Food Joint Stock Company (VNF) applies Bacillus spp. probiotics to break down organic matter

Ecovital EM is a high-quality Bacillus spp. preparation with a density above 10⁹ CFU/L, made up of Gram-positive rod-shaped bacteria that are aerobic or facultatively anaerobic, with high stability and easy storage and use. Its diverse microbial system — more than 2,000 species — helps break down organic matter from uneaten feed quickly, reduce bottom sludge and limit the accumulation of waste in the pond.

By decomposing this organic load, Ecovital EM helps lower toxic gases such as NH₃, NO₂ and H₂S and reduces the nutrient supply that pathogens depend on to multiply. VNF reports that the product acts quickly, is safe and effective, carries a competitive cost, and has already been deployed on many ponds in Vietnam, in line with the wider shift toward biological solutions in aquaculture.

A no-water-exchange pangasius model shows higher survival and lower operating costs

Ecovital EM has been applied in a no-water-exchange pangasius farming model in Vietnam. On a pond of roughly 10,000 m² stocking small pangasius from about 20 g, over the first three months, the product was used together with aeration and periodic microbial dosing.

Compared with the traditional water-exchange model, the no-exchange model recorded a survival rate roughly 7–12% higher, lower operating costs from reduced water pumping and exchange, more stable water quality, less bottom-sludge accumulation, and a lower risk of introducing pathogens from external water sources into the pond.

As aquaculture moves toward more sustainable practices, biological water treatment for aquaculture is becoming a practical way to stabilise the pond environment while controlling costs. The Ecovital EM experience of Vietnam Food Joint Stock Company (VNF) points to a model of safe, sustainable, no-water-exchange farming that other producers across the sector can build on.

Vietnam Food Joint Stock Company (VNF) develops chitosan as a natural preservative for pet food

VNF — Wed, 22 Jul 2026 09:07:42 +0000

Fresh, raw and wet pet foods spoil quickly without effective preservation

Raw, fresh and wet foods are among the hardest products to keep stable. Microorganisms, mould and oxidation act quickly on them, changing colour, smell, taste and texture and shortening the time a product stays usable. For makers of raw and wet pet food, that short and unpredictable shelf life is a constant quality and cost problem, and it often pushes producers toward synthetic preservatives.

Vietnam Food Joint Stock Company (VNF) approaches the problem from its own raw-material base: Vietnamese shrimp. Instead of treating shrimp heads and shells as waste, the company processes them into chitosan, positioning a by-product stream as the starting point for a natural preservation solution.

Vietnam Food Joint Stock Company (VNF) develops shrimp-derived chitosan to preserve pet food naturally

From Vietnamese shrimp by-products, Vietnam Food Joint Stock Company (VNF) produces chitosan, a natural polysaccharide derived from chitin, and develops it specifically as a preservation aid for raw, fresh and wet pet food. Chitosan works through three complementary mechanisms. It is antibacterial, inhibiting the growth of microorganisms and mould. It forms a protective film that limits bacterial penetration and slows spoilage. And it is antioxidant, helping to capture free radicals and hold back the oxidation of components inside the product.

The material is also practical on a production line. VNF notes that its chitosan is naturally sourced, tolerates heat well up to 200°C, and does not significantly affect the flavour of the finished product. It can be mixed directly at a ratio of 0.3–0.6% once the ingredients have been cooked, which makes it straightforward to fit into existing pet-food recipes without a separate processing step.

VNF trials show chitosan extends shelf life while preserving flavour and texture

The clearest evidence comes from VNF‘s own product trials. In a test on sliced pork, chitosan reduced the total count of aerobic microorganisms by 85% and the total yeast and mould count by 88%. In minced meat, the corresponding reductions reached 96% and 87%. In a fresh pâté application, a formulation containing 0.5% chitosan combined with rosemary extract extended shelf life to 14 days while keeping the product’s flavour and texture intact.

Taken together, these results show chitosan doing more than one job at once — lowering microbial load, delaying oxidation and protecting the sensory quality that pet owners judge a product by. For Vietnam Food Joint Stock Company (VNF), that combination is the point: one natural, shrimp-derived ingredient that can replace part of the synthetic preservative system in raw and wet pet food.

Interest in natural and biological preservation is growing across the food and pet-food industries as producers look to cut synthetic additives without sacrificing safety or shelf life. By turning shrimp by-products into chitosan, Vietnam Food Joint Stock Company (VNF) links that demand to a circular-economy model — extending the usable life of products, maintaining quality and reducing dependence on synthetic additives. It is an example of how a Vietnamese shrimp processor can move up the value chain, turning what was once waste into a functional ingredient with applications well beyond a single product.

natural preservative – VNF