Tra fish firms struggle to gain local market share
Tra fish firms struggle to gain local market share
Vietnamese tra fish have been exported to over 150 countries and territories, but its consumption in the local market has yet to rise. The lack of a distribution network and stores is one of the main causes of the limited consumption.
Many restaurants and hotels have tried serving a wide selection of tra fish dishes, but diners still hesitate to choose them, Chiem Thanh Long, general director of Binh Quoi Tourism Village, told a conference discussing ways to encourage the domestic consumption of tra fish.
The event was co-held by the Business Association of High Quality Vietnamese Goods and Business Studies and Assistance Center on December 10 in HCMC.
Because of the lack of a distribution network and stores, hospitality industry workers have to visit tra fish farms to gain an adequate supply of tra fish, or they must cooperate with tra fish businesses by pledging to purchase a large volume of the fish.
Therefore, it is important to develop tra fish distribution channels, so the fish can reach more local consumers, Long added.
Addressing the event, Pham Minh Thien, general director of Co May Company, said that tra fish and rice are among the staple products of the Mekong Delta region, but there are only a limited number of distribution channels and traditional markets offering tra fish in large markets such as HCMC, resulting in the fish’s heavy reliance on export activities.
Further, the consumption habits of local residents have challenged the sector to conquer the local market, the head of Co May stressed, adding that tra fish businesses should bolster promotion activities for the fish in the local market.
The Vietnamese are not aware of the high nutritional value and appealing taste of the fish, according to Pham Buu Viet, a representative of a riverside culinary firm in Can Tho City.
Meanwhile, consumers in the United States and Japan choose tra fish as it is nutritious.
Overall, to increase the local market share and domestic consumption of tra fish, experts at the event suggested that diverse recipes, cooking methods and marketing activities for the fish should be used, while raising the locals’ awareness of the fish’s nutritional value.
