Dried shrimp making in Cà Mau seeks nationwide intangible cultural heritage standing

Cà Mau Province is seeking national intangible cultural heritage status for the craft of making dried shrimp. — VNA/VNS Photo
Cà Mau Province is looking for nationwide intangible cultural heritage standing for the craft of constructing dried shrimp. — VNA/VNS Picture

CÀ MAU — The craft of constructing dried shrimp has been proposed by the southern province of Cà Mau to be recognised as a nationwide intangible cultural heritage.

If recognised, this would be the fifth intangible cultural heritage of the province, after Đờn ca tài tử (conventional music of southern Việt Nam), gác kèo ong (luring bees to construct nests on sloping picket poles and cultivation of honey bees within the wild), muối ba khía (the making of three-striped crab sauce) in Rạch Gốc and nghệ thuật nhạc trống lớn (a standard drum efficiency).

In response to Director of the Cà Mau Province’s Division of Tradition, Sports activities and Tourism Trần Hiếu Hùng, the division has submitted the required paperwork to the Ministry of Tradition, Sports activities and Tourism to contemplate the popularity of “the making of Cà Mau dried shrimp” as a nationwide intangible cultural heritage.

Hùng mentioned that dried shrimp is likely one of the well-known specialties that’s recognized by many locals and foreigners.

After being boiled, shrimp are put under the sun to have their shell dried. — Photo tuoitre.vn
After being boiled, shrimp are put beneath the solar to have their shell dried. — Picture tuoitre.vn

The making of dried shrimp has created jobs for hundreds of native staff and provided tens of tons of dried shrimp to the market every year.

This occupation, based on many locals in Cà Mau, has been round for a few years. Dried shrimps are primarily comprised of shrimp dwelling within the pure river setting or these exploited from the ocean.

“My grandfather used to make dried shrimp and the occupation is now handed all the way down to the subsequent technology. With the numerous quantity of shrimp, we didn’t know what to do besides drying them and it was a troublesome job with out excessive income,” mentioned Hồng Chí Tâm, proprietor of a shrimp manufacturing facility in Ngọc Hiển District.

“Though the quantity of dried shrimp is now much less, it may be bought at an excellent worth. Particularly with the help of equipment and greenhouses, shrimp could be dried all yr spherical, no matter wet climate,” he added.

Whereas many of the province’s Mau dried shrimps are produced by way of conventional steps together with boiling and drying in pure daylight, amongst others, some large-scale manufacturing services have began to use industrial processing expertise to dry shrimp to make sure meals security and hygiene, cut back prices, and obtain greater effectivity than conventional strategies.

“The making of dried shrimp is difficult as we’re required to rise up from 3am to boil shrimp in time to dry it within the early morning solar, then break the shell, take away the pinnacle and filter the scale,” Hồ Thị Mỹ from Cái Nước District mentioned, emphasising that Cà Mau dried shrimp has been recognized for its high quality and excessive worth.

“If the making of dried shrimp is recognised as an intangible cultural heritage, the worth of dried shrimp will definitely enhance whereas those that work within the trade can have a greater life,” Mỹ mentioned.

“I will likely be extra motivated to stay with the occupation,” she added.

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