ChiliCa

THE CHILICA STORY – THE ORIGINAL TASTE Vietnam is an agricultural country, yet every year we face recurring agricultural surpluses and so-called 'rescue' campaigns even though Vietnamese crops are known for their incredible flavor. The real issue lies in processing, which remains both "Insufficient" and "Underdeveloped". "Insufficient" because only 20% of our harvest is processed — the other 80% must be sold fresh. "Underdeveloped" because most processed products lose the authentic taste of fresh ingredients — reducing the value of our crops and making it harder for farmers to thrive. Then one day in 2016, I thought: I had to do something — even something small — to help increase the value of our produce and improve its market potential. I chose chili as a starting point. Vietnam grows it in abundance and the quality is outstanding. Chili may not be a must in every dish but it's one of the most widely used spices in the world. I dove into everything related to chili — the varieties, cultivation, harvesting, storage, transportation, processing and study all kinds of chili sauces…But there was still one big question: How can we preserve the original flavor of fresh chili after processing? In 2018, I founded an R&D department. Fortunately, with nearly 30 years of experience in microbiological research and application in aquaculture, we were able to apply that knowledge to chili sauce production — using fermentation technology. We monitored everything daily — color, flavor, pH levels, separation, microbial density, shelf life, and more. After nearly two years of research, in June 2020, Chilica Fresh Chili Sauce was created. It retains the vibrant color, natural flavor, and true essence of fresh chili — all while meeting global food safety standards and delighting taste buds around the world. Chilica: Try it, love it!