Gacregulation
Gacregulation is a term that combines "gac" and "regulation," referring to the management and control of gac, a type of fermented fish paste or fish sauce commonly used in Southeast Asian cuisine. The process of gacregulation involves several steps, including the selection of raw materials, fermentation, and storage, all of which are carefully monitored to ensure the quality and safety of the final product.
The regulation of gac production is crucial due to its potential health risks. Improperly made gac can
Gacregulation also plays a significant role in the economy of Southeast Asia, where gac is a staple