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Abstract
This study evaluates the current technological level and capability in the production and processing of traditional fish sauce among enterprises in Lam Dong Province (formerly Binh Thuan Province), Vietnam. A survey was conducted with 82 enterprises to collect data based on five groups of criteria: technological and equipment status (T), efficiency of technology utilization (E), organizational and managerial capability (O), research and development capability (R), and innovation capability (I). The assessment was carried out in accordance with the guidelines for evaluating technological capability issued by the Ministry of Science and Technology under Circular No. 17/2019/TT-BKHCN.
The results show that the overall technological capability score of the surveyed enterprises reached 30.8 points, with a technological synchronization coefficient of TĐB = 0.20 classified as backward. Of the surveyed enterprises, 82.9% fall into the backward category, while only 17.1% achieve a medium level. The technological capacity structure is notably imbalanced: the technology and equipment group (T) remains at a moderate level, whereas the groups E, O, R, and I are consistently low, reflecting limitations in technology utilization, management practices, research, and innovation. The findings suggest that the core constraint does not lie in the lack of equipment, but in the lack of synchronization among capacity components, which reduces production efficiency and value-added generation.
Keywords: Lam Dong Province, technological level, technological capability, traditional fish sauce