HO CHI MINH CITY UNIVERSITY O FO F REIGN LANGUAGES INFORMATION TECHNOLOGY
DEPARTMENT OF INTERNATIONAL BUSINESS ADMINISTRATION
Major: Quan Tri Hoc - LHP: 232142110304 FIELD TRIP REPORT VIET NAM YAKULT FACTORY
Student’s name: Nguyen Thi Thu Giang ID Number: 22DH120579 Teacher: Phan Cong Thao Tien Class: KQ2203 Tp. HCM, January 2024 Introduction
Today's students often do not meet the requirements of employers when they graduate
because of lack of experience and exposure to reality. In order for students to best
develop and complete themselves in the university environment, i addi n tion to acquiring
theoretical knowledge in the classroom, practical exposure is indispensable for students.
Therefore, I visited the Yakult factory i Binh D n
uong, I had the opportunity to observe
and absorb a lot of new knowledge from the company's instructors. During this tour, I
learned about the history of milk formation at Yakult Vietnam Company, and observed
the actual factory, production system, machinery and equipment and organizational
structure at the company. I addition, I n was also introduced t
o the ingredients and steps to
produce a bottle of Yakult fermented drinking yogurt, cultivating my knowledge about
the types of beneficial and harmful bacteria that exist in the intestinal tract. Especially
importantly, I gained a general understanding of the quality management system and how
the company applies those standards to production.
I hope the information I present below will summarize the real knowledge and lessons
learned after the actual visit to the Yakult factory. I TABLE O CO F NTENTS
ACKNOWLEDGEMENT .......................................................................................... 1
CONTENTS ................................................................................................................. 2
1. Introduction Yakult Company ............................................................................... 2
1.1 History begin ..................................................................................................... 2
1.2 Yakult Viet Nam company ................................................................................ 3
1.3 Some general information of Yakult Viet Nam Company ................................ 4
2. Overview of the Yakult fermented yogurt ............................................................. 4
2.1 Yakult fermented yogurt .................................................................................... 4
2.2 Yakult’s health benefits ..................................................................................... 5
2.3 Production process ............................................................................................. 6
3. Business environment of Yakult Viet Nam company ........................................... 9
3.1 Political environment ......................................................................................... 9
3.2 Cultural environment ......................................................................................... 9
3.3 Economic environment .................................................................................... 10
3.4 Population environment ................................................................................... 10
3.5 Natural environtment ....................................................................................... 11
4. Yakult’s Marketing Mix strategy ......................................................................... 11
4.1 Product strategy ............................................................................................... 11
4.2 Price strategy ................................................................................................... 12
4.3 Place strategy ................................................................................................... 12
4.4 Promotion strategy ........................................................................................... 13
4.4.1 Advertise on Zalo ......................................................................................... 13
4.4.2 Promotion at point of sale ............................................................................. 14
4.4.3 Social activities ............................................................................................. 14 5. Yakult market analysis i
n Vietnam ...................................................................... 15
5.1 Position Yakult Viet Nam ................................................................................ 15
5.2 Competitors ..................................................................................................... 15
CONCLUSION .......................................................................................................... 17
1. Company reviews and ratings............................................................................... 17
2. Results achieved after the tour ............................................................................. 18
REFERENCE............................................................................................................. 19 II ACKNOWLEDGEMENT
To complete this practical report, I would first like t send o t o Ms Phan Cong . Thao Tien
my sincerest and deepest thanks for giving me the opportunity to visit the Yakult factory.
In addition, I would like to thank the Yakult factory staff - who provided dedicated
guidance, information and documents to help me complete this report. I would also like
to thank Yakult factory for accepting and creating the best conditions during my visit to
the factory. Due to limited knowledge and poor absorption ability, the report will have many shortcomings. W e hope t re o
ceive many comments and evaluations from teachers . Thank you sincerely! 1 CONTENTS
1. Introduction Yakult Company: 1.1 History begin:
- In 1930, the first person to establish
and successfully culture a strain of Acid
Lactobacterium called Lactobacillus casei Shirota.
- In 1935, Yakult was established as the
first trading company in the Japanese
market, the first Yakult product was born.
- In 1955, Yakult Honsha company was establish and Research center was located in Tokyo, Japan.
- In 1963, Yakult launched the Yakult Ladies system - a home delivery system i J n apan.
- In 1967, Yakult Microbiology Research Institute was established i n Kunitachi, Japan.
- In 1968, Yakult was introduced to the
market in a new plastic bottle packaging.
- In 1981, the company's securities were
listed on the first selection list of the Tokyo Stock Exchange.
- In 1998, Yakult received FOSHU
certification from the Japanese Ministry of 2
Health, Labor and Social Welfare.
- In 2005, the Microbiology Research Center Branch was established in Europe.
- In 2007, Yakult Viet Nam company started business.
- In later years, awareness of the effectiveness of Yakult on human health was enormous.
Therefore, up to now, Yakult company has expanded worldwide to nearly 200 companies in more than 40 countries. 1.2 Yakult Viet Nam company:
- Yakult Vietnam Company was established on June 26, 2006, with a total investment
capital of over 400 billion Dong due to the capital contribution from the parent company,
Yakult Honsha Company (80%) and Danone Group of France (20%). In addition, at the
present time Yakult is present in most supermarkets and retail stores throughout the
provinces and cities of Vietnam.
- The company's headquarters is located at: Vietnam-Singapore industrial park, Binh
Duong. With a total area of 24,000 m2 and the Yakult Viet Nam factory officially went
into production operations in April 2008. Yakult Viet Nam company centers: District 4,
District 11, Tan Binh, Binh Thanh, Phu Nhuan , Go Vap, Binh Tan, Thu Duc.
- Yakult Viet Nam achieved certifications such as HACCP, ISO 14001, ISO 22000, ISO 45001.
- Yakult philosophy "contributes to the healthy life of people around the world", Yakult
believes that protecting the earth's environment is the most important aspect of operating
production in harmony with life and society festival. 3
1.3 Some general information of Yakult Viet Nam Company:
- Full name: Yakult Viet Nam limited liability company.
- Trading name: YAKULT VIETNAM.
- Business type: limited liability company with two or more members.
- Address: No. 5, Dai La Tu Do, Vietnam-Singapore Industrial Park, Binh Hoa, Thuan An, Binh Duong.
- Email: customerservice@yakult.vn - Phone: 0274 3769 246 - Tax code: 3700723994
- License issuance date: June 30, 200 8
2. Overview of the Yakult fermented yogurt: 2.1 Yakult fermented yogurt:
On average, each jar of yakult milk i
s about 65ml, has 52.7 kcal of energy, <0.1g of fat,
12.4g of carbohydrates, has a shelf life of 40 days and a storage temperature of 5-10C. In
addition, there are other ingredients such as skimmed milk powder, sugar, natural flavors,
dextroxe, water and especially up to 6.5 billion beneficial bacteria L.casei Shirota. 4
You should drink 1-2 small bottles of Yakult milk every
day. You should drink Yakult 30 minutes after meals and
do not use Yakult when you are hungry. The habit of
drinking a lot of Yakult milk can be harmful to your health, so don't overdo it.
2.2 Yakult’s health benefits:
Helps restore the balance of intestinal microflora.
Drinking Yakult every day will help regulate the immune system, support the digestive
system and prevent infectious diseases... In addition, yakult also has many other uses such as following:
- Increases beneficial bacteria, reduces harmful bacteria, helps balance intestinal microflora.
- Reduces the formation of harmful substances, toxins and inhibits the development of
substances that cause intestinal necrosis.
- Regulates the intestinal immune system, preventing infectious diseases and cancer.
- Prevent and improve constipation.
- At the same time, it limits the ability to release calories that turn into fat, causing overweight. 5 2.3 Production process:
In the process of producing Probiotic products or fermented milk, it is required to be
produced with high technology under strict hygienic conditions so that the products
produced are absolutely safe. It is especially important during the production process to
avoid contamination by any other microorganisms because it can easily affect the fermentation process.
In addition, we need to maintain the amount of Probiotic bacteria in perfect conditions
to manifest their beneficial activity for the user's health. Therefore, Yakult is produced
under extremely strict conditions. Yakult production process: 6
➢ Prepare ingredients: Ingredients imported entirely from Japan include skimmed milk
powder, glucose, and white sugar.
➢ Mixing: Mix all the skimmed milk powder, sugar, water and then sterile filter in a large tank.
➢ Aseptic: Milk solution is sterilized at high temperature for a short time to kill
microorganisms in milk. The solution is transported through multiple systems and to large fermentation tanks.
➢ Fermentation: L.casei Shirota strain has been cultured and tested in the laboratory,
and is placed in a fermentation tank. After the fermentation period, the fermentation
tank contains billions of living bacteria and at this time the liquid in the tank is thick.
The mixture is then homogenized.
➢ Homogenization: After the fermented milk is homogenized through a separate
homogenizer and will be transferred into a large tank containing sterilized sugar solution.
➢ Storage tank: Fermented milk after homogenization is pumped into the storage tank
and stirred well with sugar water to form semi-finished milk. The purpose of this
stage is to neutralize the sour taste of the product, and at the same time sugar will be
a source of nutrition for L.casei Shirota bacteria to live during the shelf life. 7