Myanmar Global Strategic Programming, Planning, Consulting, Partnership
Helping Myanmar product(s) to introduce in USA market, USA product(s) into Myanmar Market
Coordinating, cooperation facilitates between B2B, B2C, B2G, G2B program as liaison
To help in USA Rules and regulation, to get proper document(s) {if necessary third party required, find the right one}
To meet with USA qualified product(s), to help in Domestic manufacturing, processing, production, USA FDA, USDA, GMP, GFSI, ISO certification, Detailed broader, practical food safety manual
From start to finish export-import program to modify & update any existing operation
An entire export/import planogram to meet the needs of the customer’s requirement(s)
Special marketing to promote customer awareness
Product raw materials program to world standard processed product(s), to help from the scratch to finished product(s)
Unique items to be developed to meet in realistic logistic and distribution end to end kitting, warehousing, plus fulfillment, MOQ, WMOQ consultation
Communication channel platform
Profit margin analysis
Strategy
Branding, main stream, social media & inbound marketing strategy plus photo shooting/graphic design
Please visit our face book page
ကျေးဇူးပြု ၍ အောက် က ပုံလေးတွေ ကို တခု စီ ကလစ် နှိပ်ပြီး သွားချင်တဲ့ ဆိုက် ကို သွား ပါ။
ကျေးဇူးပြု ၍ အောက် က ပုံလေးတွေ ကို တခု စီ ကလစ် နှိပ်ပြီး သွားချင်တဲ့ ဆိုက် ကို သွား ပါ။
Thihan Tun the founder of Mingalar Foods was the one of the street vendor. He was born and brought up in Pyay which is Burmese tofu was originated. In Burma now Myanmar, Pyay tofu is called Burmese tofu. Pyay is located at central Burma (Myanmar), junction town of all traders from China, India and Thai. Thihan Tun majored in Physics and graduated from Yangon University. But the time after he was graduated, he had a few option to make his life easier joined in the army. He did not want to join in the army, he had to struggle his life in a hard way, he was one of the mine loader at Himalayas mountain ranges working 7 days a week, got paid just $120 a month. He worked as a tree cutters in Oil firm and as a mine loader for 4 years. When he came to USA in 1998, he started his life a sushi chef. He has been enjoying his own ethnic foods at home by cooking himself. He has been totally involved at his FDA approved kitchen as food safety, Quality Assurance, HACCP, NSF audit, FDA audit. Thihan has been thinking to introduce Burmese foods for years. He has extensive knowledge of food safety by working as Quality Assurance in sushi business for over 20 years.
When he has been trying to develop his recipes in USA, one of the most obstacle thing is he cannot leave any foods in the room temperature. The way Burmese tofu has been made in Burma is cooked and leaves in room temperature. He cannot do that method, he has to keep thing in the cooler. But many times, the texture of tofu has been mushy, keep in the cooler right away after boiling.
It took him almost a year to figure it out how to make a solid Burmese tofu in the cooler. And shelf life of Burmese tofu is actually 14 days, he had to work very hard to make Burmese tofu to become 60 days shelf life.
LocationMyanmar Global LLC, Migalar Foods LLC
PO BOX 772 Watertown CT 06795 845-656-5004 (cell) [email protected] |
Some Burmese Tofu Preparations
|
|
|
|