KUALA KANGSAR, Jun 13 – Modern technology has resulted in product innovations using man-made machines to replace the conventional methods. However, for Basariah Badarishah, 51, the Tiga Bunga soy sauce manufacturer prefers to use the traditional way in her products using firewood.
The owner of Bunga Raya Food Company, located in Kampung Ketior near here, said the method was one of her secret “formula” that had enabled her two products, salty soy sauce and dark soy sauce, to continue to survive in the market for 32 years. She told that the process of producing soy sauce using firewood will result in good flavour as (all the) ingredients are well-blended.
Basariah also said that her products were guaranteed clean and hygienic as she did not use the method of fermenting soybeans, instead using the soybean protein in the liquid form and later cooked with the other ingredients.The mother of five said that the fermentation process would easily contaminate (the soybeans) as the smell will draw the attention of rats and insects.
She also added that her soy sauce products were certified halal by the Malaysian Islamic Development Department (Jakim). Speaking of profit, Basariah said the average was between RM8,000 and RM10,000, depending on the demand. The salty soy sauce is sold at RM2.60 per bottle, while the dark soy sauce is sold at RM3 each, she said. Basariah said she started humbly with her late husband, Mohd Azmi Zakaria Zaidi in 1984 with a capital of RM1,000.
“He had used his own savings to start this factory because he did not want to rely on his day-to-day job. After he passed away four years ago, I took over the business with help from four local workers,” she said, adding that her products were only available in Perak. Her other products include vinegar, as well as rose and pandan-flavoured concentrate. — Bernama