About us
Cafish Vietnam
EU Code: DL 134, DL 325
Addrress: Lot 4, Tranoc Industrial & Export Processing Zone, Cantho city, Vietnam
Tel: +84 (292)3 743 865                  Fax: +84 (292)3 743 869
Email: dongdoan@cafish.vn , ranhnguyen@cafish.vn, tinle@cafish.vn
Website: www.cafish.com.vn - www.cafish.vn
COMPANY PROFILE
Updated on: October 02nd, 2020
Name of Company
CANTHO IMPORT EXPORT FISHERY LIMITED COMPANY
(CAFISH VIETNAM)
EU code: DL134, DL325
Address, Tel, Fax, Email Lot 4 , Tranoc Industrial Processing Zone, Cantho City,Vietnam
Tel : +84 (292)3743 865 Fax: +84 (292)3743 869
Email: dongdoan@cafish.vn; ranhnguyen@cafish.vn; tinle@cafish.vn
Website: www.cafish.com.vn
Established year May 2007
Number of workshops 3 (1 for raw shrimp; 1 for Ebifry shrimp & 1 for cooked & Tempura shrimp)
Area: 13,261 square meter.
Director Mr. Doan Van Dong
Number of employees About 550
Number of QC 21
Certificates   • For factory: HACCP, BRC, HALAL, BAP, IFS, MSC, BSCI, GLOBAL GAP
  • For farm: ASC, BAP, GLOBAL GAP
Type of business Processing and exporting frozen shrimp
Main products Black tiger and Vannamei shrimps:
  • HOSO, HLSO, EZP, PD, PTO, Stretched shrimp (Nobashi), Cooked PD / PTO, blanched PD, PD vacuum packed.
  • Tempura shrimp.
  • Ebifry shrimp.
Raw material buying policy 1. Black Tiger Shrimp: 50%
   • Extensive: 70%
   • Intensive: 30%
2. Vannamei Shrimp: 50%
   • Extensive: 60%
   • Intensive: 40%
Breakdown of seafood products in quantity (target) Shrimp: 100%
Product share for target markets   • 2016: + Japan 39%    + EU 32%    + USA 26%    + Others 3%
  • 2017: + Japan 41%    + EU 34%    + USA 20%    + Others 5%
  • 2018: + USA 37%    + Japan 31%    + EU 28%    + Others 4%
  • 2019: + EU 44%    + Japan 32%    + USA 21%    + Others 3%
Export turnover & quantity   • 2016: 35 million USD    abt 2,900 MT
  • 2017: 37 million USD    abt 3,228 MT
  • 2018: 32.6 million USD    abt 2,802 MT
  • 2019: 37.2 million USD    abt 3,896 MT
  In 9 months of 2020:
    58.70 million USD    abt 5,774 MT
Production capacity   • Total raw material per day: 25-30 MT.
  • Finished product per day: 15-20 MT.

Traceability system

Trace to harvesting area of shrimp: farming ponds
Antibiotic and micro test

1. Antibiotics:
   • Internal Lab: Chloramphenicol, Nitrofurane (AOZ), SO2, AMOZ, Enrofloxacin/Ciprofloxacin.
   • External Lab: Oxytetracycline, Tetracycline, Clotetracycline, Sulfadiazine, Sulfamethoxazole.
2. Microbiology: TPC, Coliform, E-coli, Staphylococcus aureus, Vibrio cholerae, Vibrio parahaemolyticus, Salmonella, Enterrobacteriacea

Facilities and equipments 1. Cold storages: 3
Cold storage 1: 1,000 MT; Cold storage 2: 300 MT; Cold storage 3: 300 MT.
2. Freezers: 2 contact freezers; 7 IQF freezers; 5 flake ice makers, 1 ice-cube maker.
3. Filth removal:
    • Metal detector: 9
    • X-ray: 3
4. Vacuum packed machine: 1
5. Sizing machine: 3
6. Washing equipment: 2 buntaro, 1 raw material washing equipment.
7. Cooking machine: 1
8. Frying machine: 20
9. Shrink wrapping machine: 2
10. Shrimp cutting machine: 5
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