The project "Application of solar energy to the production and processing of fish sauce in Cam Nhuong commune, Cam Xuyen district, Ha Tinh is to address the poverty alleviation and sustainable development for community in Cam Nhuong commune. The project targets to reach 3 main objectives including:
- Capacity building and skills of production and processing of fish sauce for the community
- To decrease the labor cost, increase economic efficiency, reduce environmental pollution and improve the quality of product to launch its brandname as well.
- To evaluate the key results, absorb the technique and lessons-learnt, then promote the policy advocacy in the locality.

Project Activities
- Organize 10 vocational training courses for 500 local people, including theory and practices of fish sauce production and processing tenchiques, as well as solar energy colleting system in fish sauce production and processing.
- Develop 20 demonstration models of solar energy applications in fish sauce production and processing.
- Develop branding for 20 models.
- Draw lessons learned, promote the models, and propose model replication method.

Expected Results

- Successfully organized 10 training courses on fish sauce production and processing techniques, using solar energy collection system.
- 500 people participated in the training courses on awareness and skill building in fish sauce production and processing. 70% of the trainees showed changing perceptions and behavior related to fish sauce production techniques and processes.
- 1,000 copies of technical guideline on fish sauce production and processing were disseminated to the communes.
- 500 training certificates on fish sauce production and processing were issued.
- 20 models were successfully developed and proved effectively.
- Process and technology were transferred to local people.
- 1000 copies of technology and process were compiled and disseminated to the communes.
- Established the Loan Management Unit, and formed the revolving credit fund for households to borrow for implementing the model.
- 20 sets of logos and product labels were designed according to guidelines.
- 1 documentary to promote the fish sauce technology and quality was developed and broadcast.
- 2-3 news of the project was developed and broadcast on TV.
- 3-4 policies were proposed through lessons learned.
- 1 proposal on support policies and techniques for further replication of the model.