In 1983, Lee Kum Kee (USA) Inc. established
its operations in Los Angeles to perform receivable collection and more
efficient distribution management for our North, Central and South American
markets. Three years later, catering to an exciting increase in market demands,
we set up our New York office in 1986. Both Los Angeles and New York operations
were performing pioneer work that would result in a strong presence of our
products nationwide throughout the next decade.
To meet the challenges of the rapid and
successful development of Lee Kum Kee brands, as well as anticipating the need
to enhance customer service, our first and only U.S. plant was built in Los
Angeles in 1991. As the company strove to increase the size of its market
share, not only in oyster flavored sauce but also in chili sauce, we also began
producing recipes that catered to localized customer tastes.
In the year 2002 we made an ambitious move to a new Zone headquarters in Los
Angeles, a well- equipped site with modernized management systems. The factory
introduced cutting-edge production lines and computerized systems that would
allow 24-hour quality monitoring. These production methods ensure the delivery
of the highest quality goods throughout the process, from raw materials,
preparation and processing to finished food products. Currently, over 70% of
our products sold in the Americas are produced at Lee Kum Kee (USA) Foods Inc.
in Los Angeles.
Our North American operations have expanded
rapidly over the last twenty years. We have consistently innovated and
expanded our product range to meet increased market demand. We have not
only achieved our mission, “Where there are Chinese people, there are Lee Kum
Kee products”, but have also extended our distribution into mainstream
foodservice, industrial and retail markets. This is a spectacular period of
change and growth for Lee Kum Kee, and we as a company will focus on
establishing Lee Kum Kee as the premier Chinese sauce and condiment company in
the world.
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