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DEMONSTRASTION OF PRODUCTION PROCESS
1. Peeling and watering
Fresh chilly, fresh garlic are check carefully before produced, peel (garlic), cut peduncle (chilly), then water cleanly.
2. Grind
Grind mixture of chilly and garlic softly and smoothly. This mixture are mixed with grinded galic and chili.
3. Boiling and pasteurizaton
In order to stabilize quality of the product, reject pestiferous microorganisms.
4. Coolness
After boiling and pasteurization, the mixture is cooled down 50 degrees Celsius.
5. Bottling
Use automatic filling system to ensure quality of the product.
6. Store
After bottled, the product is stored in the warehouse with preservation standard follow regulations of Ministry of Health and company’s standard.
Dear Sir and Madam,
I am Lily from DNA Food who is one of the biggest manufacture for vegetable sauces and fish sauce in VIETNAM. Our factory is located in Dong Tho industrial zone, Yen Phong Dist., Bac Ninh province. It takes only one hour from Hanoi centre to our office by car..
Our key products are HOT/CHILI SAUCE, SOY SAUCE AND FISH SAUCE. Product quality is controlled by ISO 22000:2005. So they have been appreciated in local and global market such as China, Korea, and Myanmar …
We have a wide range of packing and taste for each product. We can also modify our product formulas, their ingredients and make OEM SERVICE to reach your requirement. Therefore, we strongly believe that we can cooperate together to develop our products in your market.
No. |
Description |
Packing |
Unit price/carton |
|
1 |
Chili sauce |
250g/bottle;24 bottles/carton |
7.20 USD |
|
2 |
Soy sauce |
230ml/bottle;24 bottles/carton |
7.68 USD |
|
3 |
Fish sauce |
Ashimi gold |
500ml/bottle;24 bottle/carton |
18.72 USD |
Ashimi |
500ml/bottle;24 bottles/carton |
12.72 USD |
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