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| Sauce of joy: Ismail posing with his 'Budu Ketereh' at Kampung Ketil in Pengkalan Kubor, Kelantan. |
TUMPAT: Once a backyard business operator, budu (fish sauce) maker Ismail Jusoh has now set his sights on exporting Kelantan’s signature dipping sauce abroad.
The 63-year-old said he hoped to introduce the delicacy to foreigners, adding that with many Malaysians now travelling and living abroad, there was a ready market for budu outside of the country.
“I am excited. I can imagine a bottle of budu on the dinner table in Dubai or London,” he said. As Ismail’s Ketereh brand of budu is the most popular in the state, it is not surprising for him to get large orders and a steady stream of visitors to his factory in Kampung Ketil here.
“Since there are many outsiders coming to Pengkalan Kubor for the by-election, I get more visitors these days,” he said. “It is good for business as they cart away dozens of bottles of budu. It proves that people do love it.”
Budu is a fish sauce made from fermented anchovies. Lovers of the sauce usually add shallots and cili padi and squeeze lime to it while some even add the flesh of durian for an extra kick.
Ismail started the business with his wife Kamariah Husin in 1979 with four workers. Now, he is boss to 80 workers.
His eight children help him run the budu factory, which currently produces 60,000 bottles of the sauce daily.
Asked why his budu had become the favourite brand, he said: “It is made with good quality anchovies, love and sincerity.”
International Trade and Industry Minister Datuk Seri Mustapa Mohamed commended Ismail’s entrepreneurship.
“He not only provided direct employment but is also a source of income for 36 anchovy wholesalers in the area,” he said.
“The agencies under my ministry will see how we can help Ismail to penetrate the overseas market,” said Mustapa.
“We want to help Kelantan entrepreneurs as much as we can as they have the potential,” he said when visiting Ismail’s factory.
Source: The Star Online | 21 Sept. 2014
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