The trouble with success
Four decades ago, the original goal of developing Dingxin Soy Sauce at Pingtung Prison was to help farmers in Wandan Township and other Pingtung County locales solve soybean overproduction problems. Another reason is that soy sauce on the market at that time was being produced by chemical means, using less wheat and soy, shorter fermentation periods, and added granulated sugar, preservatives and artificial flavorings, which after prolonged consumption can be harmful to your health. With the right location and plenty of time and manpower, Pingtung Prison (with a current inmate population of 2,600) invested in the soy sauce brewing business at the encouragement of academia and the local farming community.
But in the first 30 years, Pingtung Prison saw soy sauce production as just a byproduct of inmate skills training. The sales channels were limited to other prisons and the families of inmates, and there was no will to refine the product, enhance its recognition or sell to the outside world.
But all that changed in 1999. Lan Chun-chieh, then a consultant to Pingtung Prison and an associate professor of food science and technology at Tajen University, proposed that they sell low-salt soy sauce. He believed that Pingtung Prison's wholesome, low-priced, hand-made soy sauce would find a niche in a consumer foods market overrun with artificial additives. With a reduction in salt content, it would conform with modern consumers' preferences for more delicate flavors and meet their health needs, and thus should become popular.
At Lan's recommendation, Pingtung Prison brought in soy sauce guru Hsieh Pao-chuan, a food science professor at National Pingtung University of Science and Technology, as a technical advisor (Hsieh is also the formulator of NPUST's famed low-salt soy sauce). Together, they developed a new flavored low-sodium soy sauce. With its delicate mouthfeel and distinct flavors of soy and wheat, it was an instant hit.
Pingtung Prison worked closely with county farmers' associations to get the product on supermarket shelves in an effort to increase its renown. As word spread, orders started swarming in from other cities and counties.
To adapt to the large demand, Pingtung Prison has added to its soy sauce production facilities over the past decade, now producing 65,000 kilograms a month, up from 10,000 kg, thus helping solve the predicament of excessive orders during the holiday season.
"People like to tell their friends about good things, but in this case we beg our customers to keep the secret to themselves!" jokes Wu Zhaoming, head of the Operation Section at Pingtung Prison, with a hint of pride. Prison, after all, is not a for-profit business, and its space and funding are limited, so it can't expand like private businesses can. "So the better our business, the more problems it causes us!"
Recently a finely packaged gift box edition of Dingxin Soy Sauce has gone on sale, making superb holiday presents among the people of southern Taiwan.