Starfruit, (malangkota.go.id) – The price of chilies that has increased to Rp100 thousand per kilogram has not made chili sauce entrepreneur, Heni Wardani, give up and despair. The woman who lives in Plaosan Permai Estate A-47 has worked around the rising price of chilies with a smart move.
Heni Wardhani said that even though the price of chilies has increased, she can still maintain the quality of her chili sauce to be of the best quality. With this condition, her party only reduced production while waiting for the price of chilies to fall again.
"In a week, when the price of chili is cheap, we usually use up 100 kg of chili. Currently, in a week we only produce chili sauce with 50 kg of chili," explained Heni, Friday (10/6/2022).
The experience in the previous year until experiencing the price of chili Rp140.000,00/kg became a valuable experience. So that now we can be more prepared to face the ups and downs of chili prices. Moreover, currently in addition to the rising price of chili, the price of cooking oil, shallots, which are the main raw materials for making Mama Ni chili sauce have also increased.
"In addition to reducing production, while waiting for the price of chili to drop, we also only produce the best-selling chili sauce from the 33 types of chili sauce collections that we make," said Heni.
Through this method, he is confident that the Mama Ni chili sauce business that is made can still exist amidst such high price increases. Moreover, with the increase in various prices, it turns out that it is also balanced by increasing demand.
"As long as I can maintain the quality of my experience so far when prices go up, demand for Sambal Mama Ni actually goes up. This is what makes us optimistic that our business can continue to exist in the future," said Heni.
In addition to being marketed from home, Heni said, Mama Ni's sambal business is also sold online and utilizes technology, as well as supermarkets and souvenir shops. With practical and attractive packaging, Mama Ni's Sambal is currently marketed in various regions in Indonesia.
"There are also orders from abroad, namely Malaysia, Singapore, Japan, and Turkey. Usually the orders come from tourists who come to Indonesia or during exhibitions in Malang, Surabaya, Yogyakarta, Bali, and Jakarta," said Heni.
Regarding the recipe to make the sambal remain delicious, Heni said, the key is in choosing fresh chilies for the raw material of production. Since 13 years of running the Mama Ni sambal business, they have always used fresh chilies as raw materials and never used dried chilies.
"One of the characteristics of fresh chili is that when used, the stem is still green. That makes our homemade chili sauce taste always maintained until now," explained Heni. (cah/ram)
