History of Wan Wei Xiang Soy Sauce Factory    

1. What does the name of the factory, Wan Wei Siang, come from?

Ans: The attraction of soy sauce comes from its flavor and aroma. That’s why the first boss names the factory.

2. How many years has the factory been managed for?

Ans: Since 1969, June 28

3. Why do you want to produce soy sauce at first?

Ans: It was very hard to find a good job for the first manager, just for livehood, without further thoughts.

4. Where did the the manager learn the techniques of producing soy sauce from? Who is his master?

Ans: In Yong Fu Xing Soy Sauce Factory, in SinYing, on the corner of Lu-Chuan north street and Min-zu road. His master is Mr. Lin GuoCheng.

5. Since the opening of the business, did any momentous events happen?

Ans: The factories of the traditional soy sauce was prosperous 25 to 28 years ago. However, since the beginning of the production of chemical soy sauce by large-scaled factories, the traditional factories declined. Until now, for the crisis of the safety of food, the advantages of the soy sauce is seen by more and more consumers.

6. From the beginning of the opening of the buisness, when is the most prosperous time? When is the worst time?

Ans: The most prosperous time is right now. The wost time is the beginning of the rise of chemical soy sauce.

7. How did you deal with the problems of the price war from large enterprises and suffer through the bad times?

Ans: During the rise of chemical soy sauce, we managed to produce the soy sauce and engage in agriculture (plant watermelons). We sold our products by sending house to house and allowed full credits or paid monthly.

Nowadays

8. What is the most exhausting experience when producing soy sauce? And what is the happiest?

Ans: Brewing the soy sauce in summer is the most exhausting because of the sultry weather. The happaiest is when the buisness runs well for the praise and appresciation from the customers.

9. How many hours does the producer work every day?

Ans: It is uncertain because of the differentiation of the producing process. It is in the average of 9 to 12 hours a day.

10. What is your company profile ? How many workers?

Ans: It is a domestic factory, three from the family and two employees.

11. Why do you need to employ workers since the entire family join in the buisness? Is the workload heavy?

Ans: The key point of manual production is the long working hours. The worload varies for the differentiation of the producing process. It is really busy in some time.

12. Do all the families love the job of producing soy sauce?

Ans: If we could choose again, the answer would be negative. However, it is still worth paying hard work.

Market and Future Prospect

13. What are the differences between manual soy sace and mechanized products? The advantages and disadvantages?

Ans: The raw materials to produce manual soy sauce is black soybeans. To bring down the cost, the production of mechanized products doesn’t use black soybeans. The advantages of mechanized products is the saving of time. However, the mechanized products would also bring out chemicals that is harmful for human beings. Customers should take it into accounts when purchasing. Some customers would still like to pay more money to buy healthier products.

14. What are the differences of Gene-modified soy sauce and Non- Gene-modified soy sauce? The advantages and disadvantages?

Ans: The manager personally thinks there is no differences of the flavor between these two. The cost of the gene-modified soy sauce is cheaper. And the customers would have doubts on the nutrition of Gene-modified products.

15. What are the differences of soyabean sauce and black soy bean sauce? The advantages and disadvantages?

Ans: Black soy bean sauce is more mellow and smoothy and the cost is higher.

16. Is Soy sauce National qualified or classified? Does the manager design to join the National qualification?

Ans: Yes, it is qualified and classified into three levles. It is easy to find out On the Internet. However, the customers would not take the National qualification into accounts when purchasing. Manage the business honestly and in public is more important.

17. Is the factory effectd by the rise of Land of Rice? Does the buisness run better?

Ans: The answer is affirmative. However, the manager should still think of danger in times of safety.