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

Author

Listed:
  • Le Thi Lan

    (Hong Duc University, Vietnam.)

  • Hoang Quoc Viet

    (FPT University, Viet Nam)

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.

Suggested Citation

  • Le Thi Lan & Hoang Quoc Viet, 2026. "State-Supported Fish Sauce Value Chain Upgrading and Sustainable Local Development: Evidence from Vietnam’s OCOP Program," Post-Print hal-05704157, HAL.
    • Handle: RePEc:hal:journl:hal-05704157
    DOI: 10.59324/ejmeb.2026.3(3).03
    as

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