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The story of Kicap Tamin began in 1951 when the late Tuan Haji Mohd. Tamin (left) produced it on a small scale in Batu Gajah, Perak.

With a capital of just RM10 but lots of determination, Tuan Haji Mohd. Tamin's cottage industry produced about 700 bottles a day with the help of his family members. Even though the production was small, cleanliness, quality and taste were not compromised. Ingredients like soya beans, wheat flour and others were carefully selected and combined to ensure the fine quality of the sauce.

After a year, the demand for Kicap Tamin grew beyond expectations, The product were by then well known amongst the housewives and consumers in the kampung vacinity. Kampung children who travelled or migrated to the cities also brought with them Kicap Tamin, thereby introducing people in the cities to the delicious and delightful taste of the sauce.

To meet the increasing demand, Tuan Haji Mohd. Tamin stepped up productions to 3,500 bottles per day. The popularity of the sauce and the increasing demand eventually prompted Tuan Haji Mohd. Tamin to expand his business by building a factory in Enggor, not far from the royal town of Kuala Kangsar, Perak. More staff were also employed to help increase the production to 9,000 bottles a day. Kicap Tamin were by now marketed in the whole Peninsula Malaysia.

 

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