Topics: Maggi, Southeast Asia, Asia Pages: 2 (554 words) Published: March 19, 2013
Maggi ketam Origins
The original company came into existence in 1872 in Switzerland, when Julius Maggi took over his father's mill. He quickly became a pioneer of industrial food production, aiming to improve the nutritional intake of worker families. Maggi was the first to bring protein-rich legume meal to the market, and followed up with a ready-made soup based on legume meal in 1886. In 1897, Julius Maggi founded the company Maggi GmbH in the German town of Singen, where it is still based today. -------------------------------------------------

[edit]Maggi seasoning sauce
In parts of China, Vietnam, Thailand, Taiwan, Philippines, Singapore, India, Pakistan, Europe, Mexico, Malaysia, Brunei, German-speaking countries, theNetherlands, the Czech Republic, Slovenia, Slovakia, Poland and France, "Maggi" is still synonymous with the brand's "Maggi-Würze" (Maggi seasoning sauce) (in Spain it is sold under name Jugo), a dark, hydrolysed vegetable protein-based sauce which is very similar to East Asian soy sauce, except it does not actually contain soy.[1] In Malaysia, Indonesia, Thailand and Vietnam, Maggi seasoning sauce is a popular condiment, and the bottles are familiar sights on restaurant tables. Prior to the early 2000s, Maggi seasoning was an actual soy sauce, using soy and wheat as some of their ingredients, however a change in ingredients resulted in the omission of soy. It was introduced in 1886 as a cheap substitute for meat extract. It has since become a well-known part of everyday culinary culture in Switzerland, Austria and especially in Germany. It is also well known in Poland and the Netherlands. Maggi Würze has huge popularity in Serbia and Macedoniadespite not being officially available in those countries. Maggi is also immensely popular in East Asia, Southeast Asia, and South Asia, where Maggi seasoning is used in many soups, stir-fries, marinades and as a dipping/topping sauce. Maggi seasoning...
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