For Kecap Bango, the product quality is always of the highest priority. It's made purely from selected high quality ingredients: black soy beans, coconut sugar, salt and water without any preservative or additional chemical ingredients. The black soy beans are fermented for several months to be nicely mixed in a special process with other ingredients to give the special taste that makes Kecap Bango different from others whom used yellow soy bean.
Consumers also appreciate its high quality and gives vitality meaning to the brand - to get more out of life.
A fast growing brand
Kecap Bango has been established since 1928, mainly in Jakarta and West Java area by local manufacturer. On 2001 Unilever acquired this brand and business, since then the growing is so promising. Over the years, the business size has been doubled by 2.2 times that also reflected in its increasing market share that grew averagely 3% over last two years.
The product is now distributing around the country even can be found in abroad, especially where there is Indonesian community.
Did you know
Through its journey, Bango has been contributing in some positives impacts:
Black bean farmer – who provides working capital, planting assistance and ensure certain market for their harvest. This program is helping them to increase their income which in turn raises their welfare.
Traditional food hawkers – through its activation Festival Jajanan Bango, some hawkers who participated were managed to increase their turnover. This event allows them to introduce their outlet to bigger crowd to come.
Introduce traditional dishes – through its TV program Bango Cita Rasa Nusantara exposes various traditional dishes around Indonesia & cooking demo. Viewers appreciate this point as adding their food knowledge.