“Fish Sauce”, the sauce that enhances the flavour of the food, gives it an appetizing and pleasant smell, is delectable and popular. The flavouring has become an essential household imperative for more than a century.
           Laichiang Sae Tang, founder of Tang Sang Ha Company Limited, was responsible for Thailand’s first known fish sauce product, being the creator and producer of this kitchen quintessential. Today, it is Thailand’s largest producer of fish sauce under the “Tiparos” lable.

The experiment of the making of fish sauce fist began in 1910 when Laichiang carefully selected different fish species that he femented in earthen jars in order to compare the differences. The experiment indicated that anchovy gave the best taste. Laichiang thus began making anchovy-based fish sauce for distribution. At the time, salt was commonly used in the kitchen. However, Laichiang perseverance paid off, thanks to the quality and the delectable taste of the new flavouring. Within a few years. His fish sauce was warmly accepted by the people in Chonburi and other provinces in the vicinity and was eventually popular with the Thai people. With an increasing number of consumers, Laichiang’s fish sauce business thrived with the passing years and in 1919 the Tang Sang Ha Fish Sauce factory was built at the Hokkian pier in the province of Chonburi. Meanwhile, gigantic concrete fermenting wells were built jutting out into the sea. Laichiang was personally responsible for the design and the construction of the entire project which has won praises from contemporary architects. The product is known in the market under the brand name of Tiparos.
 
 
Beginning with the selection of quality fish species experiments and researches by experts suggest that Indian anchovy offers the kind of fish ideal for the best appetizing taste. Tiparos thus takes fish sauce to another taste standard.
Tiparos has improved every process of the production of fish sauce. From the unsophisticated technique based on traditional equipment in the beginning, the processing produres have been improved to meet industrial production standard which is supported by advanced technology, automatic machinery and under computerized control. Experts, overseeing the process thorough control of quality and protein volume standard, ensure that the fish sauce meets quality standard.
           For over a century, the authentic “Tiparos” fish sauce has gone through stages of quality and hygienic improvement. Today, its product line has been expanded to include the 5% pure vinegar. Thanks to the raw materials and advanced production process for both the authentic fish sauce and the 5% pure vinegar, 5% pure vinegar is safe and clean, meeting industrial standard, that has won wide reputation as the most popular product among consumers both at home and abroad.

 
 

 

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