Thai Theparos Food Products Public Company Limited (Thailand) (66) 2 703 4444
2007 has been a challenging year that Sauce put the utmost energy, effort and great determination to strive the economic impacts brought by the highest oil prices in history which has resulted in the production costs, as well as some shortage and high price of seasoning crops like chilli, tomato, also, the political uncertainty and the continual decline in consumers' spending. In addition, the price increase of the main raw materials such as Defatted Soy Bean and Soy Bean during the end of 2007 to the early of 2008 has most effected to the production cost and sales cost as well, which this trend was expected to continue upwards.
It was most difficult to change the external impacts; Sauce has continued its drive to strengthen and develop the production efficiency and capacity with a focus on the optimum cost operation. Sauce has renovated the existing lines to improve efficiency emphasizing on the hygienic plant owing to GMP, besides eliminated bottle neck in processing and filling lines, along with decreased defected products, reworks, also curtailed waste and loss. These were the reason of the advantageous outcome and the higher % yield productivity. Sauce continued investment in production projects as Absorption Chiller Center to increase efficiency and stability of utilities both in plants and office. It has enabled Sauce to controlled the operation cost together with the high quality standard as well as maintain its good performance record another year.
In Sauce's role and responsibilities, the management team was deeply entrusted to greater improve our operation efficiency, as well as, products quality with the high standard to satisfy the customers and consumers requirement, furthermore continue to improve the efficiency of cost control measure for Sauce growth, at the same time, for providing the highest possible benefits to our customers, shareholders and society.
Sauce currently has 2 major projects on program. First is the projects continuously undertaken throughout 2007 like Spray Dry Plant and is expected to be completed in the 3rd quarter 2008. The other is Kinzan Project for relocating the existing line to improve efficiency and expand capacity of Fermented Soy Sauce expected to be completed in mid 2010.
One of Sauce key success factors is all members of staff and employees, the development objectives have included enhancing efficiency and maximizing utilization of human resources in all levels by organizing training sessions and seminars for broaden employees' knowledge, technique and skill focusing on learning by doing, the quality leadership and discipline. The training programs were aimed towards developing ideas and thinking ability as well as sharing and interacting work experiences and ideas with one another. The aforementioned resource potential improvement was prepared to meet with the company greater growth.
On behalf of the Board of Directors, I would like to thank the management team and all our staff and employees for their contribution and dedication. I wish to express my sincere gratitude to our shareholders, customers and consumers for their confidence and support during this challenging year, which encouraged us to work for the greatest benefit of our company and society.
Parinya Winyarat
Chairman