Born and raised in the Cai Rong port area of Van Don island, my entire childhood was spent cycling around the port in the afternoons after school, watching ships with giant lights returning with oysters, clams, shrimp, fish, prawns…, or tiny boats drifting for months at sea catching crabs and crabs near the shore.
For generations, those oysters, clams, shrimps, and fish have only been sold fresh with a simple ice-packing method. A few were dried to sell to Chinese traders. I grew up thanks to those shrimps and fish, then I pursued a career in Biotechnology – Food.
After 10 years of returning to my hometown, marine products are more abundant in species. People have started to know how to cultivate and no longer depend entirely on natural exploitation. On the sea are fertile Pacific Milk Oyster fields with an annual output of hundreds of thousands of tons. Oysters are very suitable for my hometown’s sea, so they are very delicious, plump and full of milk.
Learning about this species, I learned many wonderful things, it is a mollusk with a higher Protein content than shrimp and fish; Calcium and Iodine content is higher than egg yolk. Especially, the Zinc content is the highest compared to other foods. However, Van Don’s Oysters, although raised in large quantities, are only sold fresh whole or with the intestines removed.
Reading many documents, I know that Oysters are very popular in the world, especially in developed countries such as Japan, the US, Australia, Korea, China… with rich and diverse processed products. This has helped Oysters increase their value many times, making them easy to transport, preserve and export worldwide.
From the experiences and knowledge I have learned, I also aspire and am determined to research and process products from Oysters. With the help of the Science and Technology fund of Quang Ninh province, the product RUOC/CHA BONG HAU is the result of hundreds of large and small experiments. From treating the fishy smell in oysters, drying and creating fibers, creating a harmonious and easy-to-eat flavor, without using preservatives, it can still be kept at room temperature for convenient transportation throughout the domestic and international markets. 
Ruoc oyster has a very characteristic flavor and color of oysters, the natural sweetness of Protein, the richness and aroma of traditional spices combined to create a complete dish in family meals. The product can be eaten with sticky rice, rice, porridge and bread. Ruoc oyster has truly become a typical specialty product of Quang Ninh province, rated as the first 5-star in the OCOP program.
This is a great reward for BAVABI with years of persistent and hard research, also opening up opportunities for many products processed from Oysters for us in the future. With a mission to bring gifts of Quang Ninh seafood specialties to tourists in the spirit of SHARE THE ESSENCE OF CULTURAL EXPERIENCES.
