HISTORY OF KONG CHEONG FOOD INDUSTRIES
Kong Cheong Food Industries was formerly known as Chop Kong Cheong, which name was changed in 1997 to the existing name. It was founded by Mr. Chan Seng in 1944 with a vision to produce high-quality soy sauce for every household. The family business has been running for 71 years and it keeps expanding from one generation to another. Mr. Chan Eng Kong, the owner of Kong Cheong Food Industries, currently plans to promote the soy sauce to other Asian countries.
nothing is comparable to the soy sauce with a natural taste of beans
The Making Process of the Beanssss.....
Soy beans are carefully selected
and steamed under high temperature.
Steamed soy beans will be mixed with flour and
put in Koji room to ferment for about 4 days.
All the procedures are strictly supervised
under the provision of Food Act 1985.
The raw soy sauce is drained, filtered, mixed with
other permitted ingredients, and pasteurized.
The fermented soy beans are soaked with brine
and left to ferment in the sun for at least 4 months.
Malaysia is located at the equator, which ensures sufficient sunlight and optimal temperature for the fermentation of soy beans. Soy sauce produced by Kong Cheong Food Industries is fermented under the sun for 4-6 months, which is more than the standard timeframe of 3 months. As a result, the products have a richer and mellower flavor than the ordinary soy sauce. In addition, Kong Cheong Food Industries used non-Genetically Modified Organism (non-GMO) soy beans as the primary ingredients. Therefore, this enables the soy beans to retain its natural flavor in the product.