ID :
420782
Tue, 10/18/2016 - 12:16
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Shortlink :
https://oananews.org//node/420782
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Malaysia's Best Kacang Putih Going Places
By Nurul Halawati Azhari
IPOH (Perak, Malaysia), Oct 18 (Bernama) -- Kacang putih is a misnomer.
Literally translated, it means ”white legumes”, although it refers to
chickpea lentils.
However, when most Malaysians say it, they are actually referring to the
variety of Indian snacks that used to be peddled by Indian traders.
In the olden days, these peddlers would go from village to village on their
bicycles, bringing with them a large quantity and variety of legumes. The snacks
were packed and sold in conical-shaped papers.
Today, it is said that the best kacang putih comes from Kampung Kacang Putih
in Buntong, Perak.
This is hardly surprising as 40 out of 50 families staying in the nearly
half a century old village operate their own kacang putih business.
Muruku, pakoda, sivel, dhall, aulu, poori, pakoda Sri Lanka, omom, kadalai
and tapioca chips are only a few of over 50 types of kacang putih that can be
found by visitors to the village.
Kacang putih snacks are usually crunchy and savoury, but some shops also
sell sweet treats like laddu, jalebi and athirasam.
The products are naturally the pride of Kampung Kacang Putih, which is
located some eight kilometres off Ipoh town. Those visiting the village may find
the traders more than happy to entertain any queries regarding their business.
HISTORY
According to Thanggaraja Solayapan, a 57-year-old kacang putih seller at the
Ipoh Bus Station, the villagers’ forefathers hailed from India and came to
Malaya in the 19th century.
They built a settlement at the foot of a limestone cliff in Gunung Cheroh,
Ipoh, behind Sri Subramaniar Temple. The temple is where majority of the Hindu
devotees in Perak would come to celebrate Thaipusam.
The migrants sold Indian snacks on a small scale as a means of survival.
Thanggaraja said that in the 70s, a rockfall at the mountain killed many of
their family members.
The state government then relocated the survivors to a new settlement in
Buntong, which became the village it is today.
As the villagers were accustomed to making Indian snacks for a living, they
continued with the tradition. They perfected the art, eventually coming up with
quality snacks that are enjoyed by Malaysians from all walks of life.
In addition to preserving the family tradition, they have also proved that
the cottage industry was lucrative enough to comfortably support their families
and finance their children’s further education.
In fact, these traders are now even able to help those around them by
providing job opportunities as workers at their snack-processing factories as
well as by becoming sellers and distributors for their products.
LEGACY
C. Jayabalan, 65, is one of such traders. He is the third generation running
his family businesses Perniagaan JB Buntong Kacang Putih and Sempurna Kacang
Putih.
His late father, Chinnasamy Nadar, sold kacang putih by carrying the
assortment of snacks on a wooden tray on his head.
Jayabalan carried on the business by peddling the snacks from house to house
on foot.
As his business grew, he went on to sell on bicycle, and then motorcycle and
finally, by van.
With hard work and unrelenting effort, Jayabalan and his wife G. Sagunthala,
51, had managed to open two factories and stores in the village.
To this day, Jayabalan’s kacang putih snacks uses the recipe passed down by
his late father.
However, as entrepreneurs, Jayabalan and his wife are constantly coming out
with newer recipes.
“In the olden days we fried using coconut oil. However, many did not favour
the taste. We then used palm oil instead and the customers loved it, so we stuck
with it. We are always coming up with recipes that the customers might like,” he
told Bernama.
Of the 40 types of snacks produced by his company, five were made using
Jayabalan’s own recipe which he named Star, Sivel, Kalistar, Kari Muruku and
Ramba.
His products are hugely popular not just with loyal customers but visitors
to the village as well. His company’s gross income easily reach US$19,026
(RM80,000) come the festive seasons of Hari Raya (Eid), Chinese New Year or
Deepavali.
During Deepavali, his company would set up tents in front of the factories
to hold a sale in conjunction with the celebration.
RAW INGREDIENTS
However, Jayabalan dismissed the notion that it was an easy business.
The business requires the use of between 10,000 to 15,000kg of flour a month
and Jayabalan has to make sure that the raw ingredients are always of the best
and unchanging quality.
“The prices of raw ingredients in the market tend to fluctuate. Many of the
ingredients are imported, especially lentils. I had previously imported from
India but they were unable to keep up with the high demand, so then I had to
import from Australia.
“Our currency has depreciated, so that makes it very expensive to import
from there, so now we are sourcing from Ukraine,” he explained.
Another ingredient, black pepper, is sourced directly from producers in east
Malaysian state of Sarawak.
“The demand for our products is always high, but we often face a shortage of
manpower. I have tried employing Indonesian and Bangladeshi workers, but that
did not work out. It is easier to employ local workers with my wife and children
to help,” said Jayabalan, whose company has applied for the JAKIM (Malaysian
Islamic Development Department) Halal Certification.
CONTINUING THE LEGACY
Despite it being a small-scale trade for some, the business of kacang putih
has contributed significantly towards the country’s economy.
As entrepreneurs, Thanggaraja, Jayabalan and other kacang putih business
operators preferred that the job opportunities within the cottage industry be
given to locals.
To attract the young into the business, more current marketing techniques
are used to reach to them, such as through social media.
Commercialisation has helped the industry in Buntong to not only progress
but to become a tourist attraction in Ipoh town.
Today, Jayabalan’s daughter Buvaneswary is continuing the family legacy by
handling the financial and administration matters of the company.
The graduate of Unitar College in Business Management is the next generation
that will be taking over the village's kacang putih business.
The second of six children, Buvaneswary is currently learning the tricks of
the trade from her father.
“I have been assisting my father for some time now, having been exposed to
the business since young. Now, with the knowledge I have, I can help to further
expand the marketing techniques online,” said the 26-year-old who also has a
diploma in IT.
“We will try to go further in the market. With communication technology, we
can easily go overseas,” she said.
Many of the kacang putih businesses in the village are currently exporting
their products to Singapore, Australia and Hong Kong, among others.
-- BERNAMA