According to researcher Ha Tan Tai (special in Phu Quoc area, An Giang province), who owns over 2,000 pages of documents, images, and books related to fish sauce, Mr. Dinh Minh Thanh is considered the Trieu Van Tien Truong in the work of the same name by Mr. Nguyen Dinh Chieu (In the middle of the Road, see the discontent of not being free) for the fish sauce craft village of Phu Quoc.
When he noticed that Phu Quoc fish sauce suddenly had difficulty output after eating, he made it in the domestic and foreign markets, as a son of his hometown Phu Quoc, and tried to protect it. After successfully investigating and determining the main cause was the forgery and price forced, he boldly stood up to encourage the incumbent and the craft villagers to establish a protection agency.
On September 1, 3, at Duong Dong communal house, with the participation of 55 businessmen, the "Associatic profession profession profession professionelle des saumuriers indigenes de Phuquoc" was officially born. The union has a Board of Directors of 17 people, headed by Mr. Dinh Minh Thanh, with the goal of protecting the legitimate and legal rights of workers and Phu Quoc fish sauce production facilities. "If we understand that this is the first union that the government allowed to establish, which is only for the indigenous people (ie Vietnamese people), then we will fully understand the significance of Mr. Thanh's pioneering role," Mr. Tai acknowledged.
At the launching ceremony, Mr. Dinh Minh Thanh called on the craft village to unite and agree to lay a legal foundation to carry out the work of protecting Phu Quoc fish sauce in the short term and in the long term. He said: "We have to put a lot of effort into it, from the salt stage to the product transportation stage to the consumption places. Thousands of difficulties and hardships must be overcome at all costs. What do we get out of the rat race? Because we lacked consensus when transporting fish sauce to sell everywhere, the brokers advised us. Taking advantage of the large amount of fish sauce that we carry, they arbitrarily lower the purchase price and we have no way to deal with it. It is sad that recently, Phu Quoc fish sauce has been criticized by customers for having deceitful traders among us" (ased from Mr. Ha Tan Tai's documents).
From that perspective and vision, Mr. Thanh proposed and was unanimously selected by the Union Board of Directors to choose the image of "Phu Quoc sea gate" to print the guarantee label to distribute to members. At the same time, it also identified 2 types of fish sauce classification brands as First class No. 1 and S rare quality No. 2. Both of these labels have the same content affirming each other's quality in 2 words (Vietnam and China): "The Union of fish sauce from Phu Quoc islet, fish sauce from the island is made with pure fresh rice fish and sea salt, has a control association to certify and then make it according to regulations, very hygienic".
According to Mr. Tai, this form functions as a counterfeit anti- product stamp today. It is from this foundation that Phu Quoc fish sauce has been given the spirit of advancing. In the early 50s, Phu Quoc fish sauce was exported to France, then spread to many European countries. Entering the market economy period, Phu Quoc fish sauce has made new strides in technology, markets and become a product protected by geographicalcation and the first product of Vietnam to be protected by the name of origin in Vietnam and the European Union.
