Internship 01 Report: Department of Industrial & Systems Engineering International University-VNU HCM

Department of Industrial & Systems
Engineering
International University-VNU HCM
INTERNSHIP 01 REPORT
Instructor: Duong Vo Nhi Anh

Student: Ngo Thuy Dung
ID: IELSIU16125
Internship report – Semester 3 2018
Contents
CHAPTER 1. INTRODUCTION ..........................................................................................3
CHAPTER 2. GENERAL .....................................................................................................3
CHAPTER 3. COMPANIES .................................................................................................4
A. HEINIKEN VIETNAM ....................................................................................................4
B. SAIGON NEWPORT CORPORATION ...........................................................................9
C. ACECOOK VIETNAM .................................................................................................. 13
D. AJINOMOTO VIETNAM .............................................................................................. 18
E. YAKULT VIETNAM ..................................................................................................... 22
CHAPTER 4. CONCLUSION............................................................................................. 27
CHAPTER 5. REFERENCES ............................................................................................. 27
2
CHAPTER 1. INTRODUCTION
INTERSHIP 1 is designed by International University to create a great opportunity for students
to put all the knowledge they gained from the courses of Logistics and Supply Chain
Management & Industrial and Systems Engineering into practice.
To complete this course, Department of Industrial and Systems Engineering has organized some
field trips for students to visit five companies and factories. In addition, students should observe
carefully how the production processes work. In each company, there is a guide man who would
introduce about his company and answer all the students’ questions. After the field trips, students
will have to write a report to show what they have comprehended through the visiting.
CHAPTER 2. GENERAL
 This report is written from observation about five companies/factories:
1. HEINIKEN Vietnam: A subsidiary of HEINEKEN, one of the world’s leading
international brewers.
2. Saigon Newport Corporation: The most modern, professional and biggest container
terminal operator in Vietnam with the sea-port operation services like: cargo
handling, Logistics, Maritime services…
3. Acecook Vietnam: A leading manufacturer of foodstuffs in Vietnam. It has attained a
strong position in the market while providing instant processed products with high
quality and nutritional values.
4. Ajinomoto Vietnam: With amino acids at the core, Ajinomoto Group is conducting
business in three fields utilizing their high technology and innovation: Food, Bio-fine
3
and Pharmaceuticals and Health. It has contributed to the development of economics
by producing various products to satisfy the demand of consumers all over the world.
5. Yakult Vietnam: A pioneer in the field of Probiotics, providing dairy products that
contribute to good health.
 The contents of the report will focus on these key sections:
- Overview of the company: several general information including the situation of
manufacturing, the scope of the current factory, etc.
- Main characteristics: focusing on a particular analytical expertise of relevant market
currently.
- Production processes and storage (input, output, production, storage): reporting the
manufacturing process, the IE process, storage, storage of raw materials and finished
products
- Working policy: metioning about the workers and working environment of the
companies/factories.
CHAPTER 3. COMPANIES
A. HEINIKEN VIETNAM
1. General overview
- HEINEKEN Vietnam is a subsidiary of HEINEKEN, one of the
world’s leading international brewers. Originated in the
Netherlands, this family-owned business with a history of over
150 years, brews and distributes over 250 beer & cider brands in
more than 180 countries.
4
- From humble beginnings with only 20 employees in Vietnam, HEINEKEN Vietnam is
now the second largest brewer in Vietnam with more than 3,000 employees. HEINEKEN
Vietnam makes a significant annual economic contribution to Vietnam, amounting to
approximately 0.88% of the nation’s total GDP.
- In Vietnam, HEINEKEN produces and distributes Heineken, Tiger, Larue, BGI,
BIVINA, Desperados, Affligem and Strongbow cider. HEINEKEN has six breweries
across Vietnam, in Hanoi, Da Nang, Quang Nam, Ho Chi Minh City – District 12, Vung
Tau and Tien Giang.
- In 2017, HEINEKEN Vietnam was recognized as the most sustainable company in
Vietnam by the Vietnam Chamber of Commerce and Industry (VCCI) based on the
annual Corporate Sustainability Index.
5
2. Characteristics
- Become The Green Brewery Factory, which reduces the energy comsumption is long-
term target of all factories directly under in the HEINIKEN Vietnam Brewery Limited
Company. Over the past three years, HEINIKEN Vietnam has reduced its energy
consumption by 12% and will continue to grow by 15% (compared to 2010) in 2015.
6
HEINIKEN Vietnam is also planning to reduce the water consumption producing beer,
from 3.6 liters of water producing 1 liter of beer into 2.5 liters of water producing 1 liter
of beer based on the standards of Europe brewring industry.
- In HEINIKEN Vietnam, the A range waterwaste process systems were installed in 3
factories with expense up to 125,280,000,000 VND (equivalent to 6 million USD). With
the highest capacity of 6 million liters of waterwaste per day, the system ensures that all
the waterwaste of the factories will be processed in a closed loop before discharging into
the environment.
- Waterwaste process will produce biogas which contains about 70 to 85% Methane. This
biogas is now being recycled and consumed in the reactors, contributing to the reduction
of fuel and air pollution and also helping HEINIKEN Vietnam to save up an amount of 5
billion VND for the expense on gas.
- In addition, to become The Green Brewery Factory, HEINIKEN Vietnam has recycled
used materials, supervised the process of waste products as well as measured and reduced
the carbon footprint in the supply chain management. All of the forklifts in the factory are
operated by the non-contaminated, which also reduces the noise pollution in the
production area.
7
3. Production process
 Milling: The brewing process starts with grinding malt. Malt from the silo is
transferred to the brewhouse through conveyors.
 Mashing: Ground malt and water are heated in a mash ton allowing starch to be
converted into fermentable sugars
 Wort Filtration: The mixture of malt and water which is called mash is filtered
to separate spent grains to create wort.
 Boiling with hops: Hops are added to boiling wort to enhance the taste and aroma
and also to allow the foam head to develop.
 Wort clarification and cooling: The mixture of hops and wort is whirl to remove
hop sentiments. The wort is then cooled at 9 degrees Celsius and the air is added
in preparation for the fermentation process.
8
 Fermentation: At a low temperature, yeast is added to the wort.
 Maturation: Thus changing the wort to mature beer.
 Filtration: The mature beer is there a filter to remove the remaining traces of
yeast and protein to create a bright beer for packaging.
4. Workers and working environment
HEINEKEN provides its employees with a safe and hygienic working environment and
working conditions. HEINEKEN will take appropriate measures to continuously improve
safety and health aspects within its facilities, including the provision of personal
protective equipment when and where necessary. Working conditions should allow for
safe working practices and support the occupational health and well-being of employees.
They have been maintaining a policy aimed at continuous improvement of our health and
safety performance.  
B. SAIGON NEWPORT CORPORATION
1. General overview
- During 29 years of the establishment and development (15/3/1989-15/3/2018), Saigon
Newport Corporation has become the most modern, professional and biggest container
terminal operator in Vietnam with the sea -port operation services like: cargo handling,
Logistics, Maritime services, salvage, pilot, real estate, office building, civil and military
9
construction and multi-modal transportation services. In the present time, the SNP holds
the leading market share among the terminal operators in Vietnam. The import-export
container throughput of SNP has accounted for more than 90 % of the market share in Ho
Chi Minh city area and nearly 50% nationwide.
2. Characteristics
- Strategic orientation of Saigon Newport Corporation is to develop sustainable business
and production on 3 core businesses: Port Operation, Logistics Services, and Sea
Transport & Offshore Services based on standards: “Top-quality service, customer-
oriented; Advanced management, professional human resources, High Quality;
Military discipline, business culture, community responsibility”.
- Tan Cang- Cat Lai Terminal is now the biggest and most modern international container
terminal in Vietnam in District 2, Ho Chi Minh City. Tan Cang- Cat Lai terminal is
located near the Industrial Parks and Processing zones in the North of Ho Chi Minh city
and those of Binh Duong & Dong Nai provinces. The total area of Tan Cang- Cat Lai
Terminal is nearly 800,000 sqm. Cat Lai terminals 7 berths with the total length of 1,189
meters which have been equipped with 17 Modern Panamax Quayside Gantry
10
Cranes.The new terminal management and operation software system namely TOP-X
provided by the RBS (Australia) and the corresponding hardware of the terminal allow
the container management in the real time as well as optimize the terminal capability,
reduce the cargo receipt/delivery time and create the utilities for the customers. Tan
Cang- Cat Lai is the first choice of the consignees and shippers of the south thanks to its
best service quality and the advantageous location.
3. System operation
The terminal has some area below:
 Area: more than 120 hectares.
 Container yard: 1,050,000 m2 .
 Warehouse area: 30,000 m2 .
 Quay length: 1,500 m.
 Productivity: 60 moves/ hour/ ship.
 Ability: 3.5 million TEUs/ year.
11
Terminal layout
o Terminal A: 3 ship ports: B1, B2, B3
- Container yard: Line A, B, C, D (D01-D18).
- Full orders of exporting and importing merchandise.
o Terminal B: 4 ship ports: B4, B5, B6, B7; 1 barge port
- Container yard: Line K, M, N (N01-N24)
Line P (P02-P09), L (L23-L24).
- Full orders of exporting and importing merchandise.
o Terminal C: 2 ship ports
- Container Yard: Line G, H.
- Full orders of exporting and importing vessel.
When containers want to get in the terminal they will move to gate A and show the
necessary vouchers for the customs and securities. Then the port will help them pick up
their merchandise or unload merchandise depending on their requirements.
Which ships they have to stop at the terminal A, B, C depends on their schedules and
their time.
- Workers are trained well in order to adapt to the quick moving environment.
- Officers are good at English so that they can communicate easily with foreign partners.
- Due to the military environment, rules and policies must be strictly followed, which
causes the decrease in flexibility and a big-jump may be hard to be archive.
12
C. ACECOOK VIETNAM
1. General overview
- Since its establishment on December 15th 1993 and official
inauguration in 1995, Acecook Vietnam Joint Stock
Company has been constantly developing and becomes a
leading manufacturer of foodstuffs in Vietnam. Acecook
Vietnam has attained a strong position in the market while
providing instant processed products with high quality and
nutritional values.
- With the goal of becoming a leading food manufacturer
not only in Vietnam but also in the world, Acecook
Vietnam commits to continue conducting research and
bring to the market diverse products with higher quality
and better taste, create a rich culinary culture to meet the
increasing demand of food from customers as well as
contribute to the development of food industry in Vietnam.
2. Characteristics
- Bring satisfaction, happiness, and peace of mind to the consumers through convenient,
delicious, high-quality, and safe products on the basis of “Japanese Technology,
Vietnamese Taste”.
13
- Focus on building sustainable human resources by creating a favorable working
environment with attractive welfares so that the employees can feel assured to work and
devote in long term.
- Commit to comply with the laws, ensure food safety standards, and be environment
friendly.
- Actively operate to improve life quality, bring happiness and smiles to people and
contribute to the social development.
 Chemical – physical laboratory: Noodles are mainly made from wheat flour whilst
yellow color formed by turmeric extract. Ingredients of the seasoning sachets consist of
dried vegetables, spices, and refined oil. Instant cup noodles contain other dried
ingredients such as eggs, shrimp, chicken, pork, etc. Packets, cups, bowls, and trays are
made of materials which are safe for human health in accordance with Vietnamese and
14
international regulations. 100% of ingredients are strictly inspected, tested and meet the
quality standards before being put into production.
 Mixing: Via an enclosed pipe system, wheat flour and mixture fluid are pumped into the
mixer from the stainless steel container and mixed evenly by automatic equipment
 Rolling: After being mixed, the dough is transferred to the roller via the conveyor
system. The noodle belt is pressed gradually by pairs of rough and fined rollers until it
reaches the required elasticity and thickness according to the specification of each type of
product.
 Cutting: The noodle belt is slitted into large, small, round, flat shapes with different sizes
and the typical wavy-shape is formed by the slitter system.
 Steaming: The noodles are gelatinized and cooked in a sealed steam chamber. The
source of heat is generated from a modern heating system combined with standard
pressure setting and automatic adjustment.
 Quantitative cutting and shaping: Passing through the conveyor to the cutter and
cutting board, the noodles are cut into certain length and drop down to the feeder and put
into the mold to form the shape for the noodles. Depending on the types of product,
noodles are formed in a square shape, round shape, or other shapes for cups, bowls, trays,
etc.
 Drying: After being steamed, the noodles are conveyed through a modern drying system
to reduce the moisture of the noodles to the lowest level and to help preserving the
product for five or six months. There are two drying methods:
1. Hot air drying: for non-fried noodles
2. Oil-frying: for fried noodles
15
o The oil is heated indirectly by steam (similar to cooking in bain-marie) before
being put into sealed pans system
o New oil is added continuously with an automatic system
o Oxidation index of the oil is always controlled in accordance with TCVN
(Vietnamese standards) and Codex to ensure that the oil is always fresh.
 Cooling: With the automatic cooling system utilizing fresh air from the natural
environment which is filtered with modern devices, the temperature of noodles after
being dried quickly becomes normal for packing.
 Spice sachets adding: After cooling, seasoning packets of different flavors will be added
to the noodle block by an automatic system.
 Film packaging and expiry date printing: After adding sufficiently seasoning packets
for each product, the noodle block is packed in films to make a finished noodle packet.
The expiry date is printed on the package during the packing process.
 Quality checking: After packing, finished noodle packs shall go in turn through the
detectors and weighing instrument to check for metal and abnormal object and standard
weight. Unqualified packs will be removed from the line.
 Carton packaging and storaging: Finished products are packed in cases in accordance
with the requirements of each product. The case will be printed with manufacture date,
stored, and inspected by Quality Assurance Department one more time before being
distributed to the market.
* Different products will have a different formula and processes, other powder mixing
time, timer cooking varies, and this requires many parallel lines, many plants with only a
few types of manufactured products. This can cause enormous pressure on planning team.
16
* With manufacturing plants throughout the country, each just a few special products. An
underlying problem is logistics problem, how to ship products from a plant across the
country which at minimal cost
* Production time using 6 months from date of manufacture, the storage period of the
product up to 1 month (including shipping nationwide). In order to do this, logistic team
and planning team have to work hard.
- Workers must wear protective gear and ensure personal hygiene before working. They
work in professional environment with modern production lines. Therefore, labors only
do the ordinary work such as packing, check product defects...
- Acecook has numerous state-of-the-art equipment and automated production lines
imported from Japan. The factory is always kept clean and safe.
17
D. AJINOMOTO VIETNAM
1. General overview
- The Ajinomoto Philosophy is “We create better lives globally by contributing to
significant advances in Food and Health and by working for Life”. We have contributed
to the development of economics by producing various products to satisfy the demand of
consumers all over the world.
- With amino acids at the core, Ajinomoto Group is conducting business in three fields
utilizing our high technology and innovation: Food, Bio-fine and Pharmaceuticals and
Health. Ajinomoto Group now has 119 plants and many representative offices in 27
countries and regions and more than 33,000 employees worldwide. The Ajinomoto
Group our various products are distributed to more than 130 countries and regions,
contributing to people’s happy life around the world.
18
2. Characteristics
- Ajinomoto Vietnam was established in 1991 with 100% foreign investment from
Ajinomoto group (around 8 million VND). Up to now, Ajinomoto has always been
keeping the momentum of development and extending the productivity of the products.
- Ajinomoto Vietnam has 2 head offices in Ho Chi Minh City and in Hanoi and 2 factories
including Ajinomoto Bien Hoa from 1991 and Ajinomoto Long Thanh from 2008. On the
other hand, there are 5 big distribution centers at Hai Duong, Da Nang, Khanh Hoa, Dong
Nai and Can Tho with 57 agencies and 235 sale-team nationwide.
- The strength of the factory is the wastewater
treatment system. In Bien Hoa factory, the
outflow of this system is flown directly into
Dong Nai river. They use high technology which
is imported from Japan and the total investment
for this system is almost 100 billion VND.
19
Monosodium glutamate production process
Upstream Process
 MSG follows a generic bioprocess flow. A generic bioprocess flow is the Fermentation
process. The fermentation process starts with realising sugar of it's acids. The sugar is
then added little by little to avoid disadvantaging effects of high amounts of sugar.
 Scaling Up.
20
 At the start of the process Glutamate is kept in separate shake flasks. They are set at high
volumes.
 Fermentation.
 Oleic acid is added to the mixture. The temperature is set to 33 Celsius degrees.
Throughout the process the tempreture is raised and lowered until Monosodium
Glutamate is created.
Downstream Process
 Extraction
 The fermentation is the used to get red of unwanted material.
 Crystallization
 The product is then stored for 2 days at 20 Celsius degrees for it to crystalize.
 Polishing
 The product is then put in water and dissolves and is converted to monosodium salt. They
then turned into crystals and is left out to dry and ready for use.
- There are more than 2,350 employees working at Ajinomoto Vietnam Company. The
employees of Ajinomoto Vietnam at all positions are the most valuable assets that the
Company possesses. It is the employee who is the critical workforce to foster the growth
of Ajinomoto Vietnam to become one of the leading food companies in Vietnam in more
than 20 years. Eventually, Ajinomoto Vietnam makes every endeavor to build up and
improve its Human Resources Policy with the aim to:
o Improve motivation to daily work and contribution to Company through a
transparent HR System.
o Reward employees’ efforts on fair basis.
21
- Ajinomoto Vietnam has an ambition to retain the employees for their long service in
which the employees feel confident to decide to develop their career in the Company.
The Company, consequently, is bearing the utmost responsibility for supporting the
employees with competitive benefits such as: salary, allowance, bonus, gift, 24-hour
personal accident, on-job training and off-job training, vacation and Ajinomoto Family
Day as well as other supports (meals, commuting, uniform, etc.).
E. YAKULT VIETNAM
1. General overview
- Yakult began with the passion of Dr. Minoru Shirota, who pursued preventive medicine.
With the passionate desire of the founder passed down into each businesses, Yakult will
continue to contribute to the health and happiness of people.
- Yakult is milk fermentated from skimmilk powder, sugar,
water and Lactobacillus casei Shirota bateria. Each of the
Yakult bottle has a 6.5 billion LcaseiyShirota bateria. Unlike
other normal bateria in yogurt, LcaseiyShirota bateria is able
to survive in the gastric juice of the stomach and the gall, then
continue to surivive in the bowel and assists the rehabilitation
of the intestinal microflora.
22
- In 1935, Yakult was commercialized for the first time in Japan.
- In 1955, Yakult Honsha Company was established and The Research Center was in
Kyoto.
- In 2007, Yakult Company started their business in Vietnam and in 2008, the factory of
Yakult in Binh Duong officially operated.
- Up to now, Yakult has been presented in over 33 countries and regions.
2. Characteristics
- Currently, the company is distributing the products through 2 main channels:
 First channel: supermarkets, retailers.
 Second channel: Yakult Lady system – the home delivery system is now present
in Ho Chi Minh City, Binh Duong, Bien Hoa, Ha Noi, Hai Phong and Da Nang.
- Each plant has acquired the certification or introduced the system listed below, and is
working hard to improve product quality and produce products in an environmentally-
friendly manner.
 ISO 9001: International product quality management system certification. A
quality management system standard whose aim is to maintain and improve
23
product quality. It specifies requirements regarding principles for the operation of
an organization that conducts quality management, as well as methods for
production and other tasks.
 ISO 14001: International certification for systems aimed at continuous
improvement in environmental performance. An environmental management
system standard whose aim is to minimize the effects of a corporation's activities
on the environment. It stipulates that each organization should adopt the PDCA
(Plan, Do, Check, and Act) cycle for continuous improvement and set their own
goals and objectives.
 Ingredients preparation: The ingredients including skimmilk powder, glucose
and refined sugar are completely imported from Japan.
 Dissolving tank: The mixture of skimmilk powder, glucose and refined sugar is
dissolved in boiling water.
24
 Sterilized equipment: Sterilizing at the temperature of 121 Celsius degrees
within 20 minutes to have a pasteurized milk source.
 Fermenting tank: Yakult bacteria is grown in the pasteurized milk tank and kept
fermenting for a few days. After the fermentation, there is billion of living bateria
in the fermenting tank and at this moment, the milk in the tank is dense. Then the
mixture is assimilated.
 Assimilating equipment: Fermentative milk is pumped into assimilating
equipment to become assimilated fermentative milk. After the assimilation, the
product is shifted to a big tank which contains sterilized sugar solution.
 Sterilized sugar solution storage tank: Fermentative milk after being
assimilated is pumped into storage tank and stirred with sugar solution to become
end-product.
 Waterwaste process system
 Sterilized water tank
 Mixing equipment: The fermentative dense milk solution is mixed with sterilized
water to dilute in order to become the end-product. The objective of this process
is to neutralize the acidity of the product afer the fermentation while sugar will
become the supply of nutrition which matains LcaseiShirota bacteria alive before
the expiry date.
 Waterwaste process system
 Bottle making machine: Polystyrene plastic bottles are produced right at the
factory by the bottle making machine. Polystyrene plastic grains are heated and
shaped into Yakult bottle. After that, those bottles are shifted to a big sterilizing
tank for the next process.

25
 Bottle sorting machine
 Expiry date and product information printing machine
 Milk filling machine and bottle capping machine
 5-bottle packaging machine: The product is packaged 5 bottles per batch with
polyprolylene plastic.
 Complete packaging machine: Packaging 10 batches per box with polyprolylene
plastic.
 Cold storage: The end-product is carried to the cold storage at the temperature of
lower than 10 Celsius degrees for 1-2 days in order to verify the quality before
distributing to consumers.
 Refrigerator car, product delivery: Standardized products will be distributed to
Yakult stores and delivered to consumers with the greatest quality.
- Yakult strives to create workplaces free of discrimination based on race, religion,
nationality, birthplace, educational background, gender or disability and promotes
fair employment. Yakult also respects the individuality of all employees and
foster human resources who are independent and creative in order to build a free-
spirited and open corporate culture.
- Yakult is making efforts to create pleasant and motivating workplaces for all
employees:
 Personnel systems for promoting employees’ missions and motivation
o Self-Reporting/In-House FA (Free Agent) system
o Career Course Switch System
o Job Rotation System
26
 Increasing employee satisfaction
 Continuous Employment System
CHAPTER 4. CONCLUSION
Special thank to the Department of Industrial and Systems Engineering for giving me a chance to
visit numerous of factories and companies. Thereby, I can broaden my horizon and practically
apply the knowledge gained from the courses of Logistics and Supply Chain Management. On
the whole, this Internship 1 helps me have an overview about my major and guide me how to use
it for my career in the future.
CHAPTER 5. REFERENCES
http://heineken-vietnam.com.vn/en/
https://www.scribd.com/document/349812074/Bao-cao-kiến-tập-nha-may-Heineken-
Acecook-Ajinomoto
https://www.youtube.com/watch?time_continue=1&v=fhUqcTP3bbc
https://saigonnewport.com.vn/en/about/Pages/overview.aspx
https://acecookvietnam.vn/en/noodles/production-process/
http://www.ajinomoto.com.vn/about
http://www.yakult.co.jp/english/company/profile.html
https://yakult.vn/gioi-thieu.html
http://www.yakult.co.jp/english/pdf/csr2016_en.pdf
27

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Department of Industrial & Systems

Instructor: Duong Vo Nhi Anh

INTERSHIP 1 is designed by International University to create a great opportunity for students

Management & Industrial and Systems Engineering into practice.

 This report is written from observation about five companies/factories:

1. HEINIKEN Vietnam: A subsidiary of HEINEKEN, one of the world’s leading

handling, Logistics, Maritime services…

3. Acecook Vietnam: A leading manufacturer of foodstuffs in Vietnam. It has attained a

quality and nutritional values.

and Pharmaceuticals and Health. It has contributed to the development of economics

contribute to good health.

 The contents of the report will focus on these key sections:

- Overview of the company: several general information including the situation of

manufacturing, the scope of the current factory, etc.

- Main characteristics: focusing on a particular analytical expertise of relevant market

- HEINEKEN Vietnam is a subsidiary of HEINEKEN, one of the

world’s leading international brewers. Originated in the

Netherlands, this family-owned business with a history of over

more than 180 countries.

- From humble beginnings with only 20 employees in Vietnam, HEINEKEN Vietnam is

Vietnam makes a significant annual economic contribution to Vietnam, amounting to

approximately 0.88% of the nation’s total GDP.

- In Vietnam, HEINEKEN produces and distributes Heineken, Tiger, Larue, BGI,

Tau and Tien Giang.

- In 2017, HEINEKEN Vietnam was recognized as the most sustainable company in

annual Corporate Sustainability Index.

of beer based on the standards of Europe brewring industry.

- In HEINIKEN Vietnam, the A range waterwaste process systems were installed in 3

factories with expense up to 125,280,000,000 VND (equivalent to 6 million USD). With

billion VND for the expense on gas.

transferred to the brewhouse through conveyors.

converted into fermentable sugars

to separate spent grains to create wort.

and also to allow the foam head to develop.

in preparation for the fermentation process.

 Fermentation: At a low temperature, yeast is added to the wort.

 Maturation: Thus changing the wort to mature beer.

yeast and protein to create a bright beer for packaging.

4. Workers and working environment

working conditions. HEINEKEN will take appropriate measures to continuously improve

B. SAIGON NEWPORT CORPORATION

- During 29 years of the establishment and development (15/3/1989-15/3/2018), Saigon

Chi Minh city area and nearly 50% nationwide.

- Strategic orientation of Saigon Newport Corporation is to develop sustainable business

Transport & Offshore Services based on standards: “Top-quality service, customer-

oriented; Advanced management, professional human resources, High Quality;

Military discipline, business culture, community responsibility”.

best service quality and the advantageous location.

The terminal has some area below:

 Area: more than 120 hectares.

 Container yard: 1,050,000 m2 .

 Warehouse area: 30,000 m2 .

 Quay length: 1,500 m.

 Productivity: 60 moves/ hour/ ship.

 Ability: 3.5 million TEUs/ year.

o Terminal A: 3 ship ports: B1, B2, B3

- Container yard: Line A, B, C, D (D01-D18).

- Full orders of exporting and importing merchandise.

o Terminal B: 4 ship ports: B4, B5, B6, B7; 1 barge port

- Container yard: Line K, M, N (N01-N24)

Line P (P02-P09), L (L23-L24).

- Full orders of exporting and importing merchandise.