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Lao PDR is a landlocked country with no direct access to the sea and fisheries resources are entirely from freshwater sources such as ponds, swamps, rivers, wetlands, paddy fields, and reservoirs. Fish is mostly consumed fresh with some low quality or low value fish being processed largely on a household scale into fermented, smoked and dried products. There are no significant exports of fish or fisheries product. Temperatures of refrigerated trucks carrying fish imported from Thailand are regularly checked upon entry by Department of Livestock and Fisheries, Ministry of Agriculture and Forestry. The food standards in Lao PDR are being established based mostly on Codex Alimentarius guidelines and also includes GMP and HACCP for fish products. Though HACCP is relatively new in Lao PDR, the government has made efforts to introduce HACCP to fish processors and fishermen via public education and technical assistance. In addition, the government also conducted training for its fish inspectors and established up a small laboratory for product analysis.
Chayavong, S. (2003). Lao PDR. In S. E. Yeap & I. Hariono (Eds.), The Application of HACCP in the Fish Processing Industry in Southeast Asia 2000-2003 (pp. 26-29). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.