Food Business : We prepare for even greater future. Scope of Business by Sajo Oyang

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Since the takeover of ‘Geumsan Factory’ in January, 2010, Sajo Oyang Co. Ltd., has HACCP for fish cakes by re-modeling of this factory in August, 2010 and HACCP for seafood mix foods in February, 2015 and for folk and seafood mix foods in March, 2015 by moving the production facilities of Anseong factory to Geusan factory.

On the market of crab stick, Sajo Oyang Co.,Ltd. has a maintenance of brand  recognition and high market share, a stable supply chain of Sajo Daerim Co.,Ltd. and the variety strategies of sales by M&A with Sajo Nambuham Co.,Ltd that makes to achieve maximum synergistic effects.  On the market of frozen food, Sajo Oyang Co.,Ltd. makes an efficiency and a step-up in production as latest facilities of new factory with know-how and technical skills.

In January 2010, we cut a deal to acquire Namdaejeon plant in Chubu-myeon, Geumsan-gun, Chungcjeongman-do. As the base point for crab-flavored meat paste and fishcake product, this plant contributes to increased sales for the company and development of the regional economy, let alone the new facilities for efficient production capacities.

Geumsan Factory

Located on the 23,262-square-meter site and 6,563-square-meter total floor space in Geumsan, South Chungcheong Province, this large production plant was completed in 2010 with the up-to-date facilities. The plant boasts of the annual capacity of 12,500 m/t for Oyang’s representative crab-flavored meat paste products.

Address : 494, Seodae-ri, Chubu-myeon, Geumsan-gun, Chungcheongnam-do

Dimension and Total Floor Area (unit: m2)

Site Floor space Division
Factory A Factory B Office
23,262 17,701 3,181 7,962 6,558
List of Products : Crab-flavored meat paste variety

Distinctive Features : Completed in 2010 with the cutting-edge facilities, Oyang’s representative crab-flavored meat paste products are produced at the capacity of 12,500 m/t annually.

HACCP (Hazard Analysis and Critical Control Points) Accreditation

HACCP is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.