Makers of fermented fish seasoning, known as pla ra, have welcomed new production standards just announced by the Agriculture and Cooperatives Ministry.
However, some raised concerns they may affect small producers who employ various methods in making pla ra production depending on the their location.
The standards were published in the Royal Gazette on Tuesday.
Pla ra -- a popular seasoning, particularly in northeastern food -- which fails to meet ministry requirements will not be certified.
Fai Nantachuang, chairwoman of a pla ra producing group in Ban Nonplakhao, in Kalasin province's Sahatsakhan district, said she agreed with the new standards as it will help improve quality.
However, small producers were concerned as many follow recipe's and ways of making it that are traditional to certain areas and which might not meet set standards. They say they give large producers an unfair advantage as they will find it easier meet them.
Pim Phuti, a producer in Ban Mo district of Saraburi, said she believed her pla ra was of high quality despite not knowing whether it complied with the standards.
Worawut Iankampaeng, head of the Agriculture and Cooperatives Office in Kalasin, said the standards were announced as a guideline for producers and were not compulsory. He said they can improve their product and expand their market if they follow the standards.
The new standards stipulate the main ingredients are fresh-water and salt-water fish such as snake-head fish, catfish, Nile tilapia, drum fish or lizard fish.
The fish meat should be light pink, light yellow, light orange or dark orange, according to the type of fish, while 5% of another fish meat not described on a label is allowed for each product.
Fermented fish must contain at least 18% salt of its total weight and must not contain parasitic larvae of the roundworm Gnathostoma spinigerum or the Southeast Asian liver fluke. Many colourings and preservatives are not allowed.
As for contaminants, each pla ra product is allowed to contain a maximum 1.0 microgramme/kilogramme (mg/kg) of lead, 2.0 mg/kg of inorganic arsenic, 0.5 mg/kg of mercury from freshwater fish and 0.02 mg/kg of mercury from saltwater fish.
Fermented fish must be packed in new, dry containers which can be sealed to prevent contamination.
Labels must bear details such as product name, type of fish and other ingredients, food additives, net weight, manufacture and expiry dates, preservation and consumption instructions and manufacturer's address.