Lee Kum Kee
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Lee Kum Kee International Holdings Ltd. is a food company which specialized in manufacturing oyster flavored sauce[1] and a wide range of authentic Chinese and Asian sauces founded by Lee Kum Sheung in 1888 in Nanshui, a small town in Guangdong. Its primary brand, Lee Kum Kee (Chinese: 李錦記; pinyin: Lǐjǐnjì; Cantonese: Lei5 Gam2 Gei3) is well known throughout China and the Overseas Chinese community. Lee Kum Kee was named Most Popular Brand On-line at the 2004 Hong Kong Top Brand Awards.
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[edit] History
The founder, Lee Kum Sheung (pinyin: Lǐ Jǐnshàng), is credited with having invented oyster sauce in Nanshui, Zhuhai, Guangdong. He formed the Lee Kum Kee company in 1888 to market what became a staple sauce, seasoning and condiment in Cantonese and southern Chinese cuisine.
Lee Kum Sheung made his early living by running a tiny eatery that sold cooked oysters. One day, he was cooking oyster as usual, but he lost track of time until he smelt a strong aroma. Lifting the lid of the pot, he noticed that the normally clear oyster soup had turned into a thick, brownish sauce which astonished him with an unparalleled aroma and incredibly delicious taste. He started to sell this new invention which turned out to be very popular. So in 1888, he formed Lee Kum Kee Oyster Sauce House to mass produce oyster sauce for sale.
Lee Kum Kee currently produces a number of Chinese-style sauces, including soy sauce, hoisin sauce, XO sauce, one-step recipe sauce, chili product, cooking ingredients, and dipping sauce. The company is based in Hong Kong but its products are marketed throughout China, and in many overseas markets, including North America, Europe, Southeast Asia and Australia.[2]
[edit] Contamination
In June 2001, Britain's Food Standards Agency (FSA) identified various brands of Chinese and Southeast Asian sauces, including Lee Kum Kee products, with known carcinogens 3-MCPD and 1,3-DCP (1,3-dichloropropane-2-ol) contamination at levels hundreds of times higher than those deemed safe by the UK and European Union. However, Lee Kum Kee was not singled out, and this was an industry-wide problem, which was supposedly dealt with in 2001. Tests show that Lee Kum Kee products imported into Europe since 2001 comply with the proposed EU limit for 3-MCPD by modification of manufacturing techniques.[3] What is not verified are products imported or consumed in other regions. For example, soy sauces (not manufactured by Lee Kum Kee) tested with 18,000 times the European limit for 3-MCPD in the 2007 Vietnam food scare, rising from 3,000 times the limit after the 2000 soy sauce scandal.
In July 2001, FSA issued another statement clearing Lee Kum Kee's name after the company produced laboratory certificates from accredited, reputable laboratories. These certificates shows that Lee Kum Kee products now comply with the proposed EU limit for 3-MCPD.[3]
[4] [5] 1,3-DCP has no standard to meet.
[edit] Headquarters
From 1902 to 1988 Lee Kum Kee was located in Macau China, and in 1988 moved to its newest headquarters in Hong Kong’s Taipo Industrial Estate.
Lee Kum Kee opened a U.S. Based headquarters in New York on May 18, 2010 followed by a Canadian Headquarters in Scarborough, Ontario in June 17, 2010.
[edit] See also
[edit] References
- ^ http://us.lkk.com/products/retail/oyster-sauce
- ^ Lee Kum Kee 120th Anniversary Minisite
- ^ a b http://www.food.gov.uk/news/pressreleases/2001/jul/soysauce
- ^ Lee Kum Kee: Old Company, Modern Marketing Strategy
- ^ http://www.wingleehong.co.uk/news/lkk.html
[edit] External links
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This article relies on references to primary sources or sources affiliated with the subject, rather than references from independent authors and third-party publications. Please add citations from reliable sources. (January 2007) |
