The organization of the food supply chain has changed toward closer vertical integration between the stages in the chain (Boger, 2001; Hobbs, 2000). Fish production systems are characterized by the production of raw materials coming from fish culture, processing, followed by distribution and retail and finally consumer processing. Production systems have the creation of quality in common, but also the maintenance of quality throughout the entire food supply chain in order to provide consumers with high quality products. One of the critical choices that firms make concerns determining the degree of vertical integration; e.g. deciding which activities should be performed in-house and which activities should be carried out in co-operation with suppliers or customers. As Pangasius industry concern, the vertical integration systems between fish farmers and processing/export firms have dramatically shifted toward longterm contract coordination. Among a number of driving forces for this shift, the level of risk faced by primary producers, stringent quality requirements for processing and changes in production technology have been the main ones (Hobbs, 2000). It has been indicated that consumers’ demand for food quality and safety has been a pivotal factor in increasing vertical integration in the food industry.