On the afternoon of November 8, within the framework of the Vietfood & Beverage – Propack Vietnam 2023 Exhibition, the Norwegian Seafood Council organized the first “Norwegian Salmon Academy” event in Vietnam.
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| Overview of the Norwegian Salmon Seminar and the Salmon Farming Industry in Norway |
Attending the International Exhibition specializing in Food - Beverage and Equipment for Processing Technology, Food and Beverage Packaging (Vietfood & Beverage - Propack Vietnam 2023) for the first time, this important event once again emphasizes the Norwegian Seafood Council's commitment to strengthening connections and promoting trade cooperation in the seafood sector between Norway and Vietnam.
Highlighting innovation and partnership opportunities, the Norwegian Seafood Council’s booth at Vietfood & Beverage – Propack Vietnam 2023 offers Norwegian seafood exporters the opportunity to showcase their diverse and world-class products. At the same time, Vietnamese partners have the opportunity to discover new suppliers and expand their business network.
Through interactive activities, meetings, and introductions with lots of useful information, visitors to the Norwegian Seafood Council booth can update the latest development trends in the seafood sector, and connect directly with seafood producers and exporters from Norway.
This is also the first time that 8 leading Norwegian seafood producers and exporters (including Salmar, Seaborn, Leroy, Coast, Cape Fish, Hofseth, Pure Norwegian Seafood and Star Seafood) have come to Vietnam to directly participate in the activities of the Norwegian Seafood Council, promoting cooperation opportunities with potential partners in the Vietnamese market.
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| Representative of the Norwegian Seafood Council shared at the "Salmon Academy" event held on the afternoon of November 8. |
Speaking at the event, Dr. Asbjørn Warvik Rørtveit - Regional Director for Southeast Asia - Norwegian Seafood Council (NSC) - said: “The foundation of the Norwegian seafood industry is a commitment to responsible development and maintaining the natural balance in our environment. Our goal is not only to provide Vietnamese consumers with high-quality and reliable seafood, but also to promote cooperation in protecting marine ecosystems, contributing to ensuring the long-term sustainability of the seafood industry.”
As the Norwegian Seafood Council’s Regional Director for Southeast Asia over the past few years, Asbjørn has witnessed the rapid growth of domestic seafood consumption in the Vietnamese market. This growing trend reflects the growing demand for Norwegian seafood in Vietnam and reflects the growing awareness and recognition of the values that the Norwegian seafood industry represents.
In September 2023, Norway exported 8,988 tonnes of seafood to Vietnam, a 16% increase in volume compared to the same period last year. These exports were worth NOK 266 million (approximately USD 23.7 million), an impressive 28% increase in value.
Statistics from the beginning of the year to date show that Vietnam has imported a total of 42,242 tons of seafood from Norway, worth NOK 1.6 billion (equivalent to USD 142 million), equivalent to an increase of 8% in volume and 23% in value compared to the same period last year. This shows that consumer demand is increasing, along with the population size and the increase in income of Vietnamese consumers.
“Therefore, Vietnam is an attractive market for Norwegian seafood exporters, maintaining its position as the leading importer of Norwegian seafood in Southeast Asia. In the coming time, the Norwegian Seafood Council is committed to working closely with Vietnamese businesses to increase economic value, while maintaining the assurance that Norwegian seafood available in Vietnam always has a world-class origin and quality,” Mr. Asbjørn affirmed.
At the event, Dr. Asbjørn Warvik Rørtveit also shared comprehensively about the farming process of Norwegian salmon with strict regulations and world-leading advanced technology. At the same time, he explained in detail the outstanding features of Norwegian salmon on the market.
“In addition to its distinctive fresh taste, delicate texture and high nutritional value, all Norwegian salmon products are based on a commitment to sustainable practices and the integration of advanced technologies,” says Dr. Asbjørn Warvik Rørtveit.
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| Cooking demonstration and tasting of Norwegian salmon |
The event also featured an exciting culinary performance by renowned chef Jimmy Chok from Singapore.
With Norwegian salmon as the focus, chef Jimmy Chok shared many insights, from the historical background of this delicate seafood to the essential techniques for handling salmon products, ensuring they are transported quickly from the supplier to the restaurant or retailer, thereby preserving the freshness of the salmon.
Jimmy Chok also shared practical tips with the guests, including the art of preparing salmon to ensure maximum preservation of the fish, exploring different cooking methods and discussing effective preservation methods, whether fresh or frozen. Chef Jimmy's sharing brought the attendees new and useful knowledge about the art of preparing Norwegian salmon.
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