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Small Sauce Makers Striving to Thrive Print E-mail
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Written by Derek Yiu Pui-yung   
Friday, 12 December 2008
Article Index
Small Sauce Makers Striving to Thrive
Yue Yick: Expanion Plans
Relocation, a death-knell for sauce-sellers?
Page 2 of 3

Yue Yick is an oyster sauce producer and wholesaler founded in 1950. In the wholesale market, it competes with big sauce makers using a different set of strategies.

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Technical Supervisor Hench Pang
Flexibility is a key to its competitiveness. With three cookers which can each cook a tonne of sauce at a time, Yue Yick's processing plant in Tai Po produces made-to-order sauces for restaurants.

Listen to Pang's view on the need of flexibility:

 

 

Behind the scenes at Yue Yick:

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Director Patrick Chan
While the use of electric cookers is nothing new, technology has in general brought down the cost of production. A bottle of machine-produced sauce is much cheaper than one manually produced. However, Patrick Chan, Director of Yue Yick, says modern production methods are not always the best.

Listen to Chan's view on why there must be a balance between modernity and tradition:

The company has been diversifying its product line to better suit restaurants' need and develop new markets. They now produce Chinese wines and concentrated beverages in addition to sauces. By cooperating with mainland producers, they also regularly ship cargoes of goods overseas including fish sauce, alcohol and even spirits for sale to Chinese communities overseas.



Last Updated ( Friday, 12 December 2008 )
 
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