Using iodized salt trucks to transport iodized salt to food production facilities presents numerous challenges for businesses, especially in the export sector. While iodizing salt is a national policy aimed at improving public health, this regulation poses difficulties for businesses entering international markets.
Export Hurdles When Using Iodized Salt
Many foreign markets, notably Japan, do not accept food products containing iodized salt. This forces exporting businesses, such as Thanh Ha Fish Sauce Company (Phu Quoc), to pledge not to use iodized salt in their production processes. They even require their salt suppliers to comply with this regulation. However, committing to not using iodized salt contradicts Vietnamese regulations, putting businesses in a dilemma.
Thanh Ha Fish Sauce Company in Phu Quoc
Not only fish sauce but also many other food products face similar difficulties when exported if they use iodized salt. This not only affects business operations but also impacts the reputation and competitiveness of Vietnamese products in the international market.
Debate on Iodine Needs and Supplementation Methods
Besides export issues, many opinions have been raised regarding the study of iodine needs of people in different regions. Mr. Nhu Dinh Ngoc, representative of Thanh Ha Fish Sauce Company, argues that equating iodine needs for all regions can lead to iodine excess, which is harmful to health. He also questions the lack of specific studies on the appropriate iodine ratio in salt and fish sauce in Vietnam.
Debate on iodine needs
National Assembly Deputy Duong Trung Quoc suggests allowing people to choose between products with and without iodine, while also creating conditions for businesses to diversify their products. He also emphasizes the importance of preserving tradition in cuisine, especially with fish sauce – a unique Vietnamese product. Mr. Quoc also questions why the use of iodized salt is mandatory in fish sauce while fish sauce imported from Thailand is not bound by this regulation.
Concerns About Product Quality
Some businesses worry that using iodized salt will change the color, smell, taste, and quality of their products. Previous experience shows that adding iron to fish sauce caused the fish sauce to become fishy. This further deters businesses from the mandatory use of iodized salt.
Product quality concerns
Solutions from the Ministry of Health
In response to the feedback from businesses, the Ministry of Health issued Official Dispatch No. 6134, requiring only the inspection of businesses producing iodized salt trucks, not businesses producing food using iodized salt. However, more fundamental solutions are still needed to thoroughly address the above-mentioned obstacles, ensuring a balance between the goal of protecting public health and supporting business development. This requires close coordination between regulatory agencies, businesses, and consumers.
