Few may know it, but Tentay is currently and continuously working hard to achieve excellence as it tries to comply with the standards set for a globally competitive company such as Hazard Analysis Critical Control Points (HACCP) and European Union accreditation.
"Tentay believes that passing all these standards will give the company an easier access to the global market come 2005 specially when WTO standards are applied in member countries," said Velia J. Cruz, EVP of Tentay Food Sauces, Inc.
Aside from Japan, Tentay also exports its products to United States, Australia, Europe and Israel. Though the condiment firm is already selling in 20 countries, the company is still looking out for new and untapped international markets.
Cruz said that outside the Philippines, the United States with its large Filipino and Asian communities has the biggest share, absorbing almost 50 percent of their shipments. She said Tentay began exporting its patis to the US, particularly in Honolulu and Hawaii, through the efforts of its founder, Ruferta David-Javier, in 1950.
Of the two million cases of patis produced each month, 30 percent goes to the export market while the rest is sold locally. Some exports are packaged along with other exportable products in container vans by local consolidators, while others are directly shipped to the importing countries.
Local supply of fish is not just seasonal but the volume is also not enough, which is why it is importing 10 percent of its requirement.
With the economy not improving much since 1997 (Asian financial crisis), Tentay has re-packaged its products into smaller plastics of 200 ml which is being toll-packed by SMC Packaging.
Cruz said hard times compel consumers to buy their favorite fish and other sauces in smaller sizes.
Cruz said the company is now looking for subcontractors – fishpond owners who want to produce smaller sized inland fish species for use by the company in the production of patis and bagoong (another product line among 100 SKUs – or shelf keeping units – of the company).
"Preferably, we would like to tap the municipal fishermen who will be taught by the company to clean and preserve the fish for patis/bagoong making and eventually deliver their stocks to the factory in Navotas, Cruz said.