Our company is Tomcare Biotechnology Co. Ltd.
Vietnam is an agricultural country, but every year, we struggle to rescue agricultural products even though Vietnamese produce has a particularly delicious aroma. The problem lies in processing capacity, which is limited and weak. Only about 20% of products are processed; the remaining 80% are sold fresh. Additionally, processed products often cannot retain the original flavor of fresh produce, resulting in lower value and difficulties for farmers.
In 2016, I decided to do something small to enhance the value of agricultural products and find alternative markets. Chili was chosen because Vietnam has large quantities and high-quality chili, and chili is one of the most widely used seasonings globally, although not mandatory. I explored everything related to chili, from varieties, cultivation, harvest, preservation, transportation, processing, to various chili sauces... However, I still couldn’t find a way to preserve the original flavor of fresh chili after processing.
Ancient methods of preserving produce included fermentation (salting). Today, people still salt vegetables and cucumbers to retain their original flavor. When I shared my idea of producing fermented chili using fermentation technology with relatives and friends, everyone shook their heads. They believed it was complicated. If it was easy and profitable, someone else would have done it by now! Perhaps it's difficult to produce or hard to sell due to high costs, or maybe no one has succeeded yet!
In 2018, I established a research and development department. With 30 years of experience applying microbiology in aquaculture, we applied this knowledge to produce fermented chili sauce using traditional fermentation technology. Hundreds of chili samples were created. Every day, we monitored color, aroma, pH, stratification, microbial density, shelf life, and other factors. After more than a year of research, we found a model that preserved the original fresh chili flavor as desired. Simultaneously, our factory and production line construction progressed smoothly.
Chilica is made from 100% fresh chili. The chili chosen is Thai chili, harvested within 24 hours before processing. The stems are removed, sorted, washed thoroughly, and then processed. From start to finish, the process is fully automated, minimizing human intervention.
Chilica combines the best and most natural ingredients such as Thai chili, rice vinegar, sugar, salt, and more. After grinding, the chili is fermented naturally for 12 months, resulting in a fragrant, mildly sour and spicy flavor that is very pleasant. It contains no artificial colors, artificial spices, or flavorings; it meets all strict food safety standards globally and appeals to discerning consumers.
