New Appearance of
Pommaji

Products from the Pyongyang Condiments Factory are very popular with not only Pyonyangites but also all provincial residents. The factory has been recognized as a superior one since the first Pyongyang Department Store No. 1 Goods Exhibition was held, and awarded certificates of the best or excellence at almost all rounds of the national consumer goods exhibition. The factory also has won fame at the 15th national invention and new technology exhibition and other sci-tech achievements exhibitions.
“We value buds,” said the factory’s chief engineer Son Hyon Chol when he was asked about the secret of their success.
In 2014 the brand name of its products changed from Paeksong to
Pommaji
. But users of the products said that there was no particular change in them except for their brand name. This made a great impact on the workers of the factory. In fact, they were only content with the increase in production after the factory was reconstructed on a modern basis in 2013. The reality, however, demanded that they further improve the tastes and quality of condiments including soy and bean paste important in Koreans’ diet. Looking at the brand name
Pommaji
, decorated with patterns of new sprouts and flower buds, Son fell into deep thought.
New sprouts and flower buds literally mean something new
. Right. There should be something new, he thought.
From then on the factory did away with the idea that there was nothing to develop in condiments except for traditional ways, and launched a campaign to create things new. At the time a worker suggested that they produce soybean paste containing lecithin good for health. It was accepted as a good idea. But it seemed unfeasible because the amount of lecithin extracted from strained lees of beans was very small, not enough to produce such bean paste as much as possible. And as the factory’s products were in great demand, there was a great strain on production at that time.
But the idea was recognized as a valuable new one at a technical consultation of the factory. It was not an easy job. But if it was translated into practice, it would make it possible to pioneer a new field of production of functional condiments and acquire relevant experience. The chief engineer concluded the consultation, saying, “The ultimate object of production is to contribute to improvement of the people’s diet. We and production are just for the purpose. When we keep it in mind we can do anything, I think.”
Thus, the factory’s technical forces began to strive to complete the method of reprocessing strained lees of beans to increase the amount of extracted lecithin by their own efforts. At last they completed the method, making it possible to drastically increase the production of lecithin. When it became possible to mass-produce lecithin soybean paste obviously effective in preventing liver cirrhosis, retarding aging and improving health, soybean sauce, oil, sodium glutamate and other workshops had already been pushing ahead with a lot of technical innovation campaigns along with production. Thus they produced highly digestible fermented soybeans that function as strong activator of thromboclastic enzyme and antioxidation and dozens of condiments like hot pepper paste mixed with ground hard-finned sandfish, hard-finned sandfish boiled in soybean sauce, iodic soybean paste, ginger soybean sauce, spice mix, beef powder-based yeast sodium glutamate and vitamin E oil.
Last year a national industrial art exhibition was held in celebration of the Day of the Sun at which the factory’s designs and types of packing were awarded a certificate of excellence for their peculiarity and kindness.
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《Korea Ryugilo Editorial Bureau》