Case Study : Seri Bina Enterprise / Siti Nurhanis Izzati Awang Nordin

• Main Author: Awang Nordin, Siti Nurhanis Izzati
• Format: Entrepreneurship Project
• Language: English
• Published: 2020
• Subjects: Small business. Medium-sized business; Planning. Business planning. Strategic planning; Food industry and trade. Halal food industry. Certification; Nutrition. Foods and food supply
• Online Access: http://ir.uitm.edu.my/id/eprint/38733/1/38733.pdf; http://ir.uitm.edu.my/id/eprint/38733/

The company-produced product is budu. Budu is an indigenous Malaysian fermented fish sauce, produced by mixing a whole small anchovy with salt in the ratio of 2:1 or 3:1 (fish: salt, w / w) and fermented in a covered container between 6 to 12 months under the sun. Budu, one of Malaysia's indigenous fermented foods, is cloudy in color due to fish bone sediment and hydrolyzed fish meat and is popular in the eastern coast of the Malaysian peninsula (Kelantan, Terengganu and Pahang). It is commonly consumed in certain plates as a condiment or flavoring agent. After a long fermentation period, fish sauce is generally characterized by its unique flavor and aroma. Budu can be found in large bottles or small bottles. The company only sells their products in dozen. There are 2 price categories for large bottles, which are wholesale prices and retail prices, whereas for small bottles there is only 1 price category