Ho Chi Minh City University of Economics and Finance

Faculty of Economics

OPERATIONS MANAGEMENT
MIDTERM REPORT

Lecturers : Trần Hoàng Nam

Class code : MGT1127E
Group name : Group 5
Members :
- Nguyễn Đỗ Ngọc Hân
- Nguyễn Thị Phương Ngọc
- Nguyễn Thị Kiều Trang
- Nguyễn Thị Huyền Trang
- Đinh Phan Thanh Trâm

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 Group assessment
No. Full name Student ID Tasks % contribution of Evaluation of
the task
task to the overall results
task

1 Nguyễn Thị Phương Ngọc 205016852 Question 1 20% Good

2 Đinh Phan Thanh Trâm 205015570 Question 2 20% Good

3 Nguyễn Thị Kiều Trang 205016844 Question 3 20% Good

4 Nguyễn Thị Huyền Trang 205016893 Question 4 20% Good

5 Nguyễn Đỗ Ngọc Hân 205032219 Introduction 20% Good

+ Question 4

Total: 100%

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 Mục lục:
I. INTRODUCTION AJINOMOTO ............................................................................................................................ 4
1.AJINOMOTO CORPORATION ......................................................................................................................... 4
2. AJINOMOTO VIETNAM COMPANY ............................................................................................................... 5
2.1.FORMATION AND DEVELOPMENT ......................................................................................................... 5
2.2. Products of Ajinomoto Vietnam ............................................................................................................5
II.REPORT QUESTIONS .......................................................................................................................................... 6
1. Describe the operations management of the company, including input, transformation process, and
output. .............................................................................................................................................................. 6
1.1 Input: ...................................................................................................................................................... 8
1.2 Transformation process: ........................................................................................................................ 8
1.3 Output: ................................................................................................................................................. 11
2. Identify the company’s competitive strengths, then use Porter’s 5 competitive forces model to fully
understand the competitive environment of this product market. .............................................................. 12
2.1 Competitive Strengths: ........................................................................................................................12
2.2 Analyze using Porter's 5 Forces Model: ............................................................................................... 12
3. List the product designs that the company is selling. According to your group, which product design is
most innovative and brings the highest efficiency? Explain your choice. ..................................................... 14
3.1 List the company's products. ................................................................................................................14
3.2 Product design is most innovative and brings the highest efficiency. .................................................21
4. Among 9 dimensions of quality, choose 5 dimensions and analyze these dimensions to 1 of these
company's products. ...................................................................................................................................... 24
4.1. Product lines .......................................................................................................................................24
4.2. Aji-ngon seasoning powder .................................................................................................................25
4.3. Dimensions of Quality for Manufactured Products ............................................................................ 26
4.4. Analysis of 5 quality aspects for Aji-ngon products ............................................................................ 26
III.CONCLUSION .................................................................................................................................................. 33

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I. INTRODUCTION AJINOMOTO

1.AJINOMOTO CORPORATION

Ajinomoto Group was established in 1909 in Tokyo, Japan with the world's first Umami seasoning
product under the brand Aji-no-mo-to. With the principle of "contributing to building a better life for
everyone on earth by contributing to important advances in the fields of Food and Health and by activities
for human life", Vol. Ajinomoto Group has been contributing to the development of economies by creating
products that meet the consumer needs of people around the world.
With strengths in amino acid production technology and the ability to develop technological
innovation, Ajinomoto Group is currently conducting business activities in three main areas: Food products,
Biological products and Fine chemicals. Pure, Pharmaceutical and Health products with thousands of diverse
products. Currently, Ajinomoto Group has 123 factories and many representative offices, and a team of
more than 34,000 employees globally. Ajinomoto Group's diverse products are being distributed to more
than 130 countries, contributing to the happy lives of people around the world.

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 2. AJINOMOTO VIETNAM COMPANY

2.1.FORMATION AND DEVELOPMENT

Established in 1991, Ajinomoto Vietnam Company is a 100% foreign-invested company under

Ajinomoto Group with an initial investment value of more than 8 million USD. Currently, Ajinomoto Vietnam
Company has 2 representative offices in Ho Chi Minh City and Hanoi and 2 manufacturing factories in Bien
Hoa operating since 1991 and Long Thanh operating since 2008. In addition, the company also has 3 centers,
a wide distribution network with 65 branches spread across 63 provinces and cities, 300 sales teams
nationwide with a total number of employees of nearly 2,300 people.
With the mission of contributing to bringing Vietnamese consumers a healthy and happy life,
Ajinomoto Vietnam Company always strives to bring a variety of spice products with the best quality, safety
and suitability. Suitable for Vietnamese taste.

2.2. Products of Ajinomoto Vietnam

From abundant natural raw materials with modern and advanced Japanese technology, Ajinomoto
Vietnam Company produces quality and safe products for millions of Vietnamese consumers everywhere.
country region.
With the goal of becoming a leading company in Vietnam in the food sector, Ajinomoto Vietnam has
introduced to the market many lines of spice products suitable for Vietnamese people's taste, helping to
create delicious meals that contribute brings happiness to everyone. Ajinomoto Vietnam Company's food

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products with new flavors have contributed to enriching consumers' meals, while bringing convenience and
suitability for modern life.
In addition, Ajinomoto Vietnam has also imported a number of food products to serve the diverse
needs of consumers.

II. REPORT QUESTIONS

1. Describe the operations management of the company, including input,

transformation process, and output.

In order to contribute to environmental protection in agricultural production, aiming for sustainable

development, Ajinomoto Vietnam applies a closed biological cycle in the production process of AJI-NO-
MOTO® MSG.
Accordingly, the Company uses raw materials of agricultural origin such as cassava starch (tapioca) to
produce MSG.

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 During the production process, the Company researches and develops companion products such as
liquid bio-fertilizer, solid bio-organic fertilizer, animal feed ingredients... to provide nutrients again. soil,
improving productivity and crop quality, thereby developing food sources and ensuring a sustainable source
of raw materials to continue to serve the company's production process.
Biological cycle cycle 1:
Biofertilizer products can be provided to customers for use in irrigation, soil fertilization, and typical
crops are cassava. From there, bumper crops will be able to produce more agricultural products, which will
be used as raw materials to supply tapioca starch factories. And that will be a rich source of agricultural raw
materials for the Ajinomoto Vietnam factory to continue to use to produce products.
Biological cycle 2:
Biofertilizer products are also provided to delta areas such as the Mekong Delta to serve farmers
cultivating rice crops. The large rice fields will provide a source of hundreds of tons of crushed rice husks
each year for the Ajinomoto factory to use as fuel, creating hot steam for the product production process,
contributing to reducing emissions. CO2 into the environment and provide additional income for Vietnamese
farmers.
Operations management of AJI-NO-MOTO® MSG

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 1.1 Input:
- Raw materials: Sugarcane and tapioca starch (cassava), plastic-paper composite
- Machinery and equipment: fermentation equipment, packaging machines, conveyor belts,...
- Labor: employees
- Capital of Ajinomoto Vietnam: initial investment value of more than 8 million US dollars
- Check input quality: Select, receive and check raw materials. The QA department will evaluate the
supplier as meeting the standards, then agree to purchase and purchase the goods, then based on
the standards for input materials and send them to the QC department to use software to check
input quality. . After the raw materials are tested and passed by both QA and QC departments, they
will be used for production.

1.2 Transformation process:

The AJI-NO-MOTO® MSG production process consists of 5 stages spanning 6 steps

STAGE 1: MATERIALS PROCESSING

1. Raw material processing and saccharification
In Vietnam, AJI-NO-MOTO® MSG is produced from two main ingredients: cane sugar and
tapioca starch. These two raw materials are obtained from reputable domestic suppliers and have
been thoroughly inspected right from the input stage to ensure the best quality for the production
process.

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 Tapioca starch will be processed with enzymes, also known as biological yeast, to create a
simple sugar solution. Sugar solution is used for fermentation to produce glutamic acid, also known
as glutamate - an amino acid used to produce MSG.

STAGE 2: PRODUCT PRODUCTION

1/ Ferment
The fermentation process of producing MSG is similar to the process of producing yogurt,
vinegar, cheese or microorganisms. This microbial strain is provided by Ajinomoto Corporation in
Japan and has been strictly tested and preserved in the laboratory to prepare for the fermentation
process.
During this process, microorganisms use sugars from raw material processing to produce
glutamic acid. Technical parameters throughout the fermentation process are automatically
controlled and strictly controlled from the central control room to ensure the fermentation process
achieves stable performance. After 48 hours of fermentation, Glutamic Acid will be recovered

2/ Recovery and neutralization

Glutamic acid is recovered by controlling the pH of the solution to the pH of glutamic acid.
The glutamic acid is then neutralized with soda to produce a reddish-brown colored liquid MSG
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 3/ Color filtering and granulation
Liquid MSG will be put into a color filtration process using activated carbon to filter through a
reddish brown solution many times to finally create a clear, colorless white MSG liquid to ensure
purity.
Next, liquid MSG will be refined and crystallized to form solid MSG crystals of many different
sizes.
4/ Drying and sieving
Use the heat from the biological boiler to dry and drain MSG grains, then screen and classify
grain sizes (small grains, large grains, fine grains).

STAGE 3: PACKING
This is the last step in 6 steps to create AJI-NO-MOTO® MSG product. After sorting, MSG
grains will be packaged. The packaging process will be carried out on a completely automatic line.
In the packing area, MSG boxes will be automatically stacked on pallets by a robotic system,
then stored for quality inspection.

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 STAGE 4: CHECK PRODUCT QUALITY
The QC department will check the output quality by taking samples to retest based on quality
standard systems such as metal detection and weight of each product, after testing with software
and when the product meets the requirements. Approved standards will be released from the
warehouse and sent to distribution centers and then provided to consumers

STAGE 5: DISTRIBUTION
Quality barrels of MSG will be placed on the automatic rail system at the product transit area
to be transported to the finished product warehouse. In the finished product warehouse area, AJI-
NO-MOTO® MSG is transported to the company's distribution centers and sales branches nationwide.
Importing and exporting goods is based on the FIFO rule (first in, first out) to ensure products with
the longest shelf life reach consumers.

1.3 Output:
- The company launched the AJI-NO-MOTO® MSG product with many different weights, suitable to the
needs and habits of consumers.

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 - Currently, AJI-NO-MOTO® MSG products have the following weights (SKUs): 100g, 140g, 400g, 454g,
900, 1kg, 1kg8, 2kg and 5kg

2. Identify the company’s competitive strengths, then use Porter’s 5 competitive

forces model to fully understand the competitive environment of this product
market.

Company: Ajinomoto

2.1 Competitive Strengths:

a. Strong Brand: Ajinomoto has a strong and famous brand with its main products being monosodium
glutamate (MSG) and other food products.
b. Research and Development: The company has the ability to invest heavily in research and development to
create new products and improve the performance of existing products.
c. Large Production Scale: Ajinomoto has large production scale, is capable of meeting global demand and
has cost advantages.
d. Good Partnerships: Solid relationships with raw material and distribution partners, help ensure stable
supply and market access.
e. Quality and Food Safety: Standing out for quality and food safety, Ajinomoto maintains high standards in
the production process.

2.2 Analyze using Porter's 5 Forces Model:

a. The Power of Threats from New Market Entrants:
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 - The threshold is high due to the requirement of large investment capital and in-depth research.
- Strong brand and product production scale reduces market absorption.
b. The Power of Buyer Negotiation:
- High level of judgment about the presence of many competitors and the importance of component
materials.
- Strong quality and branding reduce the bargaining power of buyers.
c. Supplier Strength:
- Diverse and stable data supply.
- However, there is a dependence on some key raw materials that can strengthen the supplier's power.
d. Threat of Substitution by Other Products:
- There is fortification from alternative products or natural seasoning foods.
- Research and development efforts may reduce this certainty.
e. Level of Competition in the Industry:
- Highly competitive in terms of presence of many global and local competitors.
- Brand, quality and price become decisive factors in this competitive environment.
Conclude:
Ajinomoto has competitive strengths such as strong brand, research and development, production
scale, partnerships and product quality. Although it faces dangers from factors such as new competitors,
bargaining power of buyers, and product substitution, the company's strengths help reduce the impact of
these factors. this and maintain a competitive position in its product market.

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 3. List the product designs that the company is selling. According to your group,
which product design is most innovative and brings the highest efficiency? Explain
your choice.

3.1 List the company's products.

Ajinomoto Group currently sells a variety of products worldwide with 4 business areas:
● Healthcare (healthcare products & solutions in the medical field)
- Products from Amino Acid for medicine and pharmacy
- Sports nutrition & beauty care products
- Medical nutritional products
● Food & Health (products & services in the food sector that contribute to physical and mental health)
- Sauce and seasoning products
- Fast nutritional products
- Frozen foods
● Information Technology & Communications (electronic materials products contribute to the
development of the field of technology & communications)
- Adhesives and packaging of product components
- Heat insulation film for the semiconductor industry
● Green technology (products, solutions & technology that contribute to the environment &
sustainable food sources)
- Agricultural products
- Foods & Proteins of natural origin
For the Vietnamese market, we are producing and selling the following product models:

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 Overview of Ajinomoto's food products

Overview of Ajinomoto's agricultural products

Here are the product details:

Product's name Image

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Umami seasoning:

Ajinomoto MSG

AJI-NO-MOTO PLUS

Seasoning seasoning:

Aji-ngon® Pork Seasoning

Aji-ngon® Chicken Seasoning

Aji-ngon seasoning powder (Mushroom & Lotus

Seed)

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Pre-seasoned seasoning

Aji-Quick® braised seasoning

● Meat stew
● Stew fish
● Braised meat
● Stew fish

Aji-Quick® Pho Seasoning

● Aji-Quick® Beef Pho pre-seasoned seasoning
● Pre-seasoned Aji-Quick® Bun Bo Hue
● Aji-Quick® Bun Rieu Cua pre-seasoned
seasoning

Aji-Quick® Hot Pot Seasoning

● Pre-seasoned Aji-Quick® Thai Hot Pot
● Pre-seasoned Aji-Quick® Kim Chi Hot Pot

Aji-Quick® Fried Dough Seasoning

● Pre-seasoned Aji-Quick® Crispy Fried
Seasoning
● Pre-seasoned Aji-Quick® Crispy Fried Dough

Liquid seasoning

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Product "Fu Si"

● Soy sauce "Fu Si"

● “Fu Si” soy sauce with reduced salt
● Soy sauce "Fu Si"

● Aji-mayo® Mayonnaise
● Aji-mayo® Mayonnaise Sauce Sweet

Roasted sesame sauce “Aji-Xo”

Ajinomoto fermented rice vinegar

Convenience food

● Donut powder mixed with chocolate flavor

● Donut powder mixed with traditional flavor
● Ready-made donut powder – Nutritious
breakfast with cheese flavor

Beverage products

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Birdy canned coffee

Rice vinegar drink "Vtox" lychee and grape flavor

Blendy® 3in1 milk tea

● Blendy® Matcha Milk Tea
● Blendy® Royal Milk Tea
● Blendy® Roasted Rice Matcha Tea

Blendy® 2in1 fruit tea

● Blendy® Peach Tea with Orange and
Lemongrass flavor
● Blendy® Rose Fragrant Lychee Tea

Food supplements

Micronutrient supplement "mam mam"

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Amino VITAL drink

Multi-purpose seasoning and multi-purpose spice powder

Soup

Agricultural support products

Ajitein animal feed ingredients

AJIFOL-F NPK Foliar Fertilizer

AJIFOL®-R NPK Foliar Fertilizer
AJIFOL®-K NPK Foliar Fertilizer
NPK Foliar Fertilizer AJIFOL®-V
AJIFOL®-C Micro Foliar Fertilizer
AJIFOL®-CaB micronutrient potassium foliar fertilizer

AMI-AMl biological root fertilizer

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 3.2 Product design is most innovative and brings the highest efficiency.
In my opinion, the most innovative and effective product design is: Ajinomoto MSG product line
(domestic Japanese market).

Image: Paper packaging for AJI-NO -MOTO® umami seasoning bags

In recent years, environmental awareness has changed worldwide. One of them is the ocean plastic
problem.
- Ajinomoto Group has set a goal of reducing plastic waste to zero by 2030. From there, the idea of
changing plastic packaging to paper packaging was born.
- After 2 years of research to develop the new package, 19 different packaging materials were selected
as candidates and more than 20 prototypes were made before finalizing the product and moving
towards commercialization.
- February 19, 2022 released product “Ajinomoto®” 400g bag
- After mid-March 2022 30g bag, 50g bag, 100g bag
Sustainable packaging - change material from plastic packaging to paper packaging

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 Image: Comparing the durability of some types of packaging
- The new paper packaging is said to be about 1.4 times more durable than conventional plastic
packaging and about 2.6 times more durable than conventional paper packaging.
- Paper packaging achieves the same usability as plastic packaging.
+ It is tear-resistant so it can withstand remote distribution.
+ Moisture resistant even in hot and humid environments.
+ Easy to open like regular plastic packaging materials.
+ Similar durability and shelf life.
- With the use of paper packaging, this will reduce the amount of plastic used by about 34% per year
(compared to current plastic packaging materials), equivalent to about 12 tons of plastic waste per
year (compared to 2020).
Ajinomoto hopes that changing the packaging of Ajinomoto's most iconic brands to environmentally
friendly paper packaging will raise awareness of the Ajinomoto Group's efforts to contribute to the
environment
globally and have a positive ripple effect across the industry to create a recycling-oriented society
- Products are packaged in many sizes to suit the needs and preferences of consumers. This helps meet
diverse usage needs and saves time for users.
- Regarding aesthetics: still retains almost all of the previous product design, using Ajinomoto's familiar
red main color tone to highlight the product. Later MSG products also mostly use this color tone.
Main red on the packaging.
- Product packaging attracts customers' attention and creates convenience in use.

New changes in paper packaging design:

Regarding design, to make it easier for customers to find, we have inherited the previous "solid" and
familiar shape without changing (choosing a design with a "loose shirt" part that has its own place). But
there are changes at the top and bottom of the product packaging. As follows:

● Add serrations at the top of the product

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 Image: plastic packaging products Image: paper packaging products
The design of adding serrated teeth helps consumers easily open the bag and open the bag more
conveniently, especially when there are no supporting tools such as scissors,...This also helps the product
become more "smart".

● Change the bottom of the product:

- The bottom part has changed compared to the previous plastic packaging.
- Previous plastic packaging: the bottom of the packaging material was folded so that it could stand on
its own but doing so created the risk of wrinkles forming on the surface and the risk of product
particles getting caught in crevices . Making the product flat will alleviate these problems, but this
will result in the product lying flat when displayed in the store, making it difficult for customers to
recognize.
- That's why members of the research institute and factory develop packaging materials that make it
independent so that the product can stand and limit the formation of wrinkles on the surface and the
risk of product particles. Products get caught in crevices compared to folding the bottom part in
plastic packaging. And helps the design easily attract customers' attention when displayed in stores
as well as be convenient for customers to use.

● The “Ajina Eco” brand is attached to the packaging

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- To meet the needs of customers who want to buy the most environmentally friendly products
possible and want to be able to see at a glance how environmentally friendly the product is. The
appearance of the "Ajina Eco" brand helps customers easily recognize that this is an environmentally
friendly product, especially customers with an environmentally friendly green lifestyle, and to spread
the spirit of environmental friendliness. environment right at home, right in the kitchen.
- “Ajina Eco” brand - It refers to Ajinomoto's typical products and information, (eco-friendly =
Eco),( smart=Ajina). In short, it can be understood as follows: "Ajina Eco" allows you to quickly
understand the environmental friendliness of the product

4. Among 9 dimensions of quality, choose 5 dimensions and analyze these

dimensions to 1 of these company's products.

4.1. Product lines

- Ajinomoto Vietnam Company's current product lines include:

- Umami seasoning: AJI-NO-MOTO MSG, AJI-NO-MOTO PLUS powder flavor enhancing mixture
- Seasoning: Aji-ngon Pork seasoning, Aji-ngon Mushroom seasoning, Aji-ngon Chicken seasoning
- Liquid seasoning: Aji-mayo Mayonnaise, Ajinomoto fermented rice vinegar, Soy sauce
- Pre-seasoned seasoning: Aji-Quick braised dish seasoning, Aji-Quick Noodle Soup seasoning, Aji-Quick
Hot Pot seasoning, Aji-Quick Fried Powder seasoning
- Processed foods: Ready-made Donut Powder
- Refreshment products: Blendy powdered drink, Birdy canned coffee, "Vtox" rice vinegar drink
- Food supplements: aminoVITAL drink, "mam mam" micronutrient supplement spice powder

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 - Multi-purpose seasoning: Soup powder
- Agricultural support: Animal feed ingredients, Foliar fertilizer, Root fertilizer

4.2. Aji-ngon seasoning powder

Aji-ngon seasoning powder is the pioneer seasoning powder on the market today using stewed meat
bone extract produced directly at the Ajinomoto factory using modern Japanese technology. Extract stew
meat bones. To get the best stewed meat bone extract for the production of Aji-ngon Pork Seasoning,
Ajinomoto Vietnam Company selects bone, marrow, and meat ingredients provided by reputable domestic
food companies.

The production process of Bone and Meat Stew Extract is a recreation of the housewife's process of
cooking broth at home on an industrial scale with a unique bone and meat stewing step that helps preserve
the natural sweetness of the bones and meat. meat. The entire production process applies a strict quality
management system to ensure quality and safe products for consumers.
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 4.3. Dimensions of Quality for Manufactured Products

● Performance: The basic operating characteristics of a product

● Features: The ‘extra’ items added to the basic features
● Reliability: The probability that a product will operate properly within an expected time frame
● Conformance: The degree to which a product meets preestablished standards.
● Durability: How long the product lasts; its life span before replacement.
● Serviceability: The ease of getting repairs, the speed of repairs, and the courtesy and competence of
the repair person.
● Aesthetics: How a product looks, feels, sounds, smells, or tastes.
● Safety: Assurance that the customer will not suffer injury or harm from a product
● Other perceptions: Subjective perceptions based on brand name, advertising, and the like.

4.4. Analysis of 5 quality aspects for Aji-ngon products

The 5 aspects selected in David A. Garvin's 9 product quality measures are: Performance, Reliability.
Aesthetics, Safety, Other perceptions
1. Performance
- Flavor: Ajinomoto creates Aji-ngon seasoning with a unique, fresh and balanced flavor. The
performance of seasoning can be evaluated through the freshness, richness and naturalness of the
flavor.
- Nutrition: Aji-ngon seasoning provides important nutrients for dishes such as protein, calcium,
mineral salts and vitamins. Performance can be evaluated based on its ability to provide complete
and balanced nutrition to meals.
- Convenient and versatile: Ajinomoto seasoning is used in many dishes and can improve their overall
flavor. The performance of seasoning powder can be evaluated by its convenience in use and its
ability to enhance the flavor of many types of dishes.
- Customer feedback: Consumer opinions and feedback play an important role in analyzing the
performance of Ajinomoto seasoning. Positive feedback from customers on taste, quality and usage
can prove the good performance of the product.
Ajinomoto periodically conducts tests, research and reviews to ensure the good performance of their
seasonings. Thanks to that, Ajinomoto seasoning has been highly appreciated by many consumers around
the world and used in international cuisine.
2. Reliability
- Brand: Ajinomoto is a famous brand and has a very long history in the field of seasonings and spices.
Established in 1909, Ajinomoto has existed and operated for more than 100 years. Is a famous brand
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 of premium spices and flavorings, headquartered in Japan. Aji-ngon seasoning in the past has
encountered some controversy about negative health effects, but this has been approved by the
World Health Organization (WHO) and the US Food and Drug Administration (FDA). ) announced that
Ajingon seasoning powder, when used properly, will not be harmful to health. This has increased the
credibility of seasoning seeds in what consumers always focus on, which is health.

- Manufacturing process: Ajinomoto is known for its high quality and rigorous manufacturing process.
This company adheres to strict regulations and quality standards during the manufacturing process.
Advanced and strictly controlled production processes, their production technology includes
microbial fermentation and refining to create MSG, the main ingredient in Ajinomoto seasoning. At
the same time, using a closed production process ensures that seasoning seeds are produced with
purity and safety.

Image: Bones, marrow and meat are inspected for appearance and microbiology, at Ajinomoto Long Thanh
factory and Close-up of the granulation process of Aji-ngon seasoning powder, at Ajinomoto Long Thanh
factory
- Quality control: Ajinomoto often conducts continuous quality tests during the production of Aji-ngon
seasoning powder and before the product is released to the market. This includes sample testing and

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 chemical analysis to ensure that the product meets established quality standards. Thanks to that,
Ajinomoto's Aji-ngon seasoning has been highly appreciated by many consumers around the world
and used in international cuisine.

- Certifications and licenses: Being named in the 2014 National Quality Award is a worthy result of the
efforts that Ajinomoto has been making over the years. With continuous efforts to improve to
produce safe quality food products for consumers, Ajinomoto Vietnam strictly applies: quality
management system according to ISO 9001:2008 standards; HACCP food hygiene and safety
management system; OHSAS 18000 occupational health and safety management system; ISO 14000
environmental management system... Not only that, Ajinomoto has their own quality control system
called ASQUA. Together with this system and certifications, Ajinomoto seasoning seeds comply with
international quality standards and processes. This shows that the quality reliability of Ajinomoto
seasoning products is highly appreciated, bringing confidence in product safety and quality to
consumers.

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 Image: Mr. Nguyen Ngoc Hung, Deputy General Director of Ajinomoto Vietnam Company received the
National Quality Award.
However, like all products, the reliability of Ajinomoto seasoning powder also depends on consumer
compliance and proper use.
3. Aesthetics:

- Packaging:

+ Ajinomoto's packaging is usually made from high-quality materials such as PET plastic or aluminum to
help protect products from light. At the same time, the packaging is designed and processed to
ensure discreetness. Prevent exposure to outside air and moisture. Not only that, the packaging must
also withstand impact and pressure during transportation and storage. This keeps Aji-ngon seasoning
seeds always guaranteed of the best quality when delivered to consumers during long shipping times.
+ Aji Ngon product image with distinctive red packaging, along with a clear, easily identifiable brand,
the most important thing is to convey to consumers the important image and message of the product,
helping It is easy for customers to observe and create an emotional connection when it is displayed
on counters and shelves in sales locations such as markets, supermarkets……..

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 + In addition, the packaging also provides complete product information such as ingredients. User
manual expiry …. helps users use the product safely and effectively.

- Logo:

Ajinomoto's logo is the word "Ajinomoto" along with the typical logo of the seasoning product "Aji
Ngon" written in a modern style, creating a strong impression with the red color placed above the middle of
the product packaging. Highlight the brand name to create a unique and recognizable feature.

- Message:

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 Ajinomoto seasoning products often give messages about the delicious and unique flavor it brings to
dishes. Depending on the flavor of the seasoning, Ajinomoto has come up with other slogans such as
Delicious meat and strong bones of Aji-ngon® Pork Seasoning with the essence of stewed bones and meat.
The images and words used are used by Aji-Ngon seasoning to bring aroma, sweetness and richness to the
dish. Aji Ngon seasoning powder is very convenient and reduces time for housewives.
In addition to the above factors, the company also synchronizes identification colors by equipping
sales staff with uniforms and painting mobile sales trucks in the product's characteristic red color, helping
consumers easily identify the product. company products.

- Fragrant: The scent of Ajingon seasoning can remind you of the delicious meals in which it is often
used. This can also be an aesthetic factor, increasing the appeal of the product

4. Safety
- Ingredients: Ajinomoto uses high quality ingredients such as bones, ribs, lean shoulder meat and lean
pork thigh meat supplied from reputable companies, meeting international quality standards in the
system. Ensuring ASQUA quality, food safety and hygiene during the production process.
- Using liquid meat and bone broth extraction technology. From quality raw materials, the extracted
broth is clear in color, has a light fatty taste (from bone marrow) along with rich sweetness and
attractive natural aroma. The advantage of this new technology is that it helps retain the natural
delicious flavor of meat and bones. With new production technology, meat content also increases in
Aji-ngon seasoning. Helps ensure improved health of consumers
- Does not contain toxic additives: Aji Ngon seasoning products do not contain toxic additives such as
preservatives, artificial colorants and flavor enhancers that are harmful to health. Also free of gluten
and other common allergens
- Quality control: Products are subject to strict quality control procedures from the stage of raw
materials for production and packaging to transportation. The company applies a closed process to
the product packaging process (one-way production process), because if the defective product is cut
up for repackaging, there is a risk that packaging dust will fall into the finished product, making it
susceptible to damage. contamination and failure to meet food hygiene and safety standards. That's
why we close the process and ensure pasteurization of the entire packaging area. Ajinomoto has
automated this entire packaging step from loading finished products into packaging, packaging, and
checking weight. This ensures seasoning seeds meet the highest safety requirements when reaching
consumers

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- Detailed information: Ajingon seasoning powder provides detailed information about ingredients,
instructions for use, production date and expiration date. This helps consumers understand and feel
secure when using the product properly

5. Other perceptions:
- Appearing on the Vietnamese market since 2000, Aji-Ngon seasoning powder is "guaranteed" thanks
to the reputation of Ajinomoto Vietnam Group - a Japanese enterprise. A brand that has become a
global symbol of spice products, always putting quality first, so the product quickly dominates the
market.
- Ajinomoto has existed and been used in seasoning and enhancing the flavor of dishes for a long time.
Thanks to experience and product quality, Ajingon seasoning has been able to make an impression
during its 13 years of formation and development. positive image, becoming a trustworthy friend to
consumers.
- Ajinomoto is often recognized for its ability to add depth and umami flavor to dishes. Some people
appreciate this trait, they may connect with Ajingon seasoning through personal memories. family
and cooking experience. Thereby, there can be a positive perception of the existence of using Aji
Ngon seasoning, considering it as an essential ingredient to create delicious, diverse meals and
attract praise from guests or family. family
- Consumers perceive the advertising of Aji Ngon seasoning powder as a way to enhance the flavor and
spice of dishes. They may believe that this product has the ability to change and enhance the flavor
of dishes.
- Advertisement of Aji Ngon seasoning powder as part of a successful and effective advertising
campaign. It is through the experiential perspective that consumers perceive that they can perceive
the message and image that the company puts forth, from creating unique and appealing flavors to
reflecting convenience and speed. in cooking. However, there will also be some consumers who have
a negative perception of Aji-ngon seasoning powder's advertising because they think that the
advertising may exaggerate the benefits that the actual product brings.

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 III.CONCLUSION

Visiting the Ajinomoto factory was a trip that brought us many impressions as well as many new
experiences. During the period of formation and development, Ajinomoto has made their products familiar
and familiar to every meal of Vietnamese consumers. The trip helped us better understand the operational
quality of Ajinomoto company in general and the quality of use of its products in particular. We have had
access to and learned a lot of interesting and new knowledge. This is the first time we have witnessed with
our own eyes the production and packaging process of the familiar Ajingon seasoning powder product. Our
first impression is the professional working environment, ensuring labor hygiene and safety and a clearer
view of the company's corporate culture. During the visit, the tour guides provided us with information
about the company, products, production process, product packaging and wastewater treatment. Through
this trip, we believe that Ajinomoto Vietnam Company will increasingly develop to bring consumers a variety
of food and spice products with the best quality, safety and suitable for different Vietnamese tastes.

REFERENCE

1. (n.d.). “Giới thiệu về Tập đoàn Ajinomoto”. Ajinomoto. Retrieved May 28, 2023, from
https://www.ajinomoto.com/vi/aboutus
2. http://staging.ajinomoto.com.vn/vi/gioi-thieu/ajinomoto-viet-nam
3. https://www.ajinomoto.com.vn/vi/san-pham/hat-nem-ajingon-heo
4. https://www.studocu.com/vn/document/van-lang-university/van-tai-ao-hiem/group-4-b04e-
midterm-report-ajinomoto/72289501?origin=home-recent-6
5. Những thông được cung cấp từ chuyến tham quan tại nhà máy Ajinomoto Long Thành
6. https://thamquannhamay.ajinomoto.com.vn/?utm_source=PT&utm_medium=PT&utm_campaign=T
eam9999&zarsrc=1303
7. https://www.youtube.com/watch?v=6lHPPnOxO0M&t=1063s
8. https://www.ajinomoto.com.vn/vi/giam-khi-thai-nha-kinh/mo-hinh-san-xuat-theo-chu-trinh-sinh-
hoc-khep-kin
9. https://www.ajinomoto.co.jp/company/jp/activity/environment/eco/life.html
10. https://park.ajinomoto.co.jp/magazine/323811/
11. https://www.ajinomoto.co.jp/aji/recipe/kamipkg/

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