Making Taiwanese specialties, a woman from Da Nang sells well, pays herself a high salary of tens of millions/month

Start a business with clean food

Ms. Tram confided: “I have been making sausages for many years, but it was not until I participated in the “One Commune One Product” (OCOP) Program and the Women’s Entrepreneurship Competitions that consumers became more aware of my products. Since then, I have invested in perfecting the packaging and product design to develop the Min Kai fresh sausage brand and expand the consumer market.”

Ms. Ho Thi Thuy Tram - Owner of Min Kai Fresh Sausage Production Facility (Hai Chau District, Da Nang City). Photo: TN

Married to a Taiwanese husband, Ms. Tram learned about the Taiwanese specialty of fresh sausage.

From here she began to research and change the way of processing sausage to suit the traditional taste of Vietnamese people.

When the first batches of sausages were finished, she kept them for her family to use and gave them to relatives and friends to try. With everyone's compliments and support, she started producing sausages to sell on the market.

Ms. Tram focuses on choosing fresh, freshly-baked pork to ensure the best quality and delicious sausage. Photo: TN

At first, when making sausage, she had to experiment many times, spending a lot of effort and money before perfecting the recipe.

In addition, there are difficulties in selling products because consumers are unfamiliar with them and the prices are high. Although she only sells a few kilos a day, she is not discouraged and always welcomes customer feedback to improve.

Gradually, when people ate the sausage and found it delicious and of good quality, they introduced it to each other and spread the word, so orders increased.

If before, Ms. Tram mainly supplied fresh sausages to Taiwanese traders in Da Nang, now the orders have expanded to restaurants, clean food stores, and distributors in Da Nang, Ho Chi Minh City....

The sausage is dried at 65-70 degrees Celsius for about 150 minutes, then cooled and packaged, and frozen. Photo: TN

Min Kai fresh sausage has a balanced ratio of lean meat and fat, helping diners not get bored, the red meat color also becomes more attractive, the sausage has a characteristic aroma, has a slightly sweet taste, is both crispy and chewy, not hard. Photo: TN

“With the determination to bring the best and most delicious products to consumers, I always put the criteria of ensuring quality and food hygiene and safety first. I make sausages for my family to eat in the same way, and I have to ensure the same when selling to customers,” Ms. Tram shared.

Profit 250 million VND/year

The main ingredient for making sausage is fresh pork, which is carefully selected by Ms. Tram and processed immediately after the meat leaves the slaughterhouse. The pork is cleaned of tendons, bones, and hair, then cut into small pieces and washed.

When the meat is drained, it is ground, mixed with traditional spices, then stuffed into the skin (cleaned pig intestines). Then use string to tie it into sections, dried, vacuum-sealed and packaged.

Ms. Tram said that choosing meat is extremely important because it determines the quality and taste of the sausage.

In particular, she does not use mai que lo wine but makes her own sticky rice wine to marinate the meat, giving the sausage a distinctive aroma, creating a difference from other types of sausage on the market. This is also the secret to making fresh and delicious sausage that her family has kept for many years.

Min Kai fresh sausage product achieved 4-star OCOP certification in 2022. Photo: TN

In addition, the ratio of lean meat and fat must be balanced to help diners not get bored, the red meat color also becomes more attractive, the sausage has a characteristic aroma, has a light sweet taste, is both crispy and chewy, not hard.

In the coming time, Ms. Tram will continue to improve product quality and research the market to meet the increasing needs of customers. Photo: TN

Currently, Min Kai Fresh Sausage Production Facility has completed the production line with many modern machines such as grinders, mixers, stuffers, dryers..., helping to improve productivity and ensure food hygiene and safety standards.

In particular, Min Kai fresh sausage does not use preservatives and is frozen to ensure freshness.

Ms. Tram excitedly said: “Achieving 4-star OCOP certification in 2022, Min Kai fresh sausage products are supported by local authorities with packaging and barcodes for customers to trace the origin of the product.

At the same time, create conditions for the facility to participate in many markets, fairs, exhibitions... to introduce products, promote brands, leave many good impressions on consumers and affirm reputation in the market.

Ms. Tram actively participates in Women's Startup Competitions and OCOP Programs to introduce and promote products..... Photo: TN

On average, the facility produces 300kg of fresh sausage per month, at a cost of VND280,000/kg. Especially during the peak of Tet, production must be increased sharply, with an estimated volume of 1,500kg.

The facility not only brings in an average annual revenue of 250 million VND, but also creates seasonal jobs for many female workers, actively contributing to local social security activities."

It is known that freezing sausages after production is also the reason why product consumption is limited, especially retail sales through e-commerce platforms. In the coming time, Ms. Tram plans to continue improving product quality and researching the market to meet the increasing needs of customers.

Source: https://danviet.vn/lam-dac-san-dai-loan-mot-phu-nu-da-nang-ban-dat-hang-tu-tra-luong-cao-hang-chuc-trieu-thang-d1324122.html