1979
Saha Group has established a strategic policy to expand its agricultural business with a focus on export markets. In line with this direction, the Group has entered into a joint venture with Kyoko Co., Ltd. of Japan to establish Sahachol Food Supplies Co., Ltd. to produce and process agricultural products, including pickled ginger and pickled cucumbers, for export to the Japanese market. Sahachol Food Supplies Co., Ltd. has also been granted investment promotion privileges by the Board of Investment of Thailand (BOI)
1980
Promoted and supported local farmers in cultivating young ginger that meets international quality standards in response to overseas market demand.
1983
Encouraged the cultivation of Japanese cucumber for processing into pickled products for export.
1985
Commenced the production of a wide range of ready-to-eat pickled vegetable products with authentic Japanese flavors under the “Nozu” trademark, utilizing proprietary techniques and recipes from Nozu Tsukemono Shokuhin Co., Ltd., a subsidiary of Kewpie Corporation, Japan.
1987
Commenced the production of konjac-based food products, positioned as health food, with a full focus on export markets. The company received investment promotion support from the Board of Investment of Thailand (BOI), with key markets in Japan and the United States.
1988
Enhanced the quality standards of Thailand’s pickled vegetable packaging through the installation of vacuum sealing machinery, while expanding the company’s market presence across ASEAN countries by launching six additional Chinese-style pickled vegetable products under the “Kimpai” brand in late 1988.
1990
Established Wangthong Agri-Products Co., Ltd. in Wang Thong District, Phitsanulok Province, to produce raw materials and process pickled ginger.
1999
Established a new traditional herbal medicine production line, manufacturing the “Catherine” brand herbal infusion tea for commercial distribution.
2012
Developed UHT beverage production processes with the capability to contain particles within the packaging.
2015
Launched the BSC Soy soy milk product blended with corn kernels, available in Original and No Sugar Added variants
2017
Launched the BSC Soy soy milk product blended with black sesame and Nata de Coco
2018
- Launched the Konyakky brand konjac pearls in syrup
- The Catherine tea production facility was certified to GMP standards for traditional herbal medicine and granted a Certificate of Free Sale by the Thai Food and Drug Administration (FDA). The company subsequently utilized the certificate for product registration and commercial distribution in international markets.
2019
- Launched the BSC Soy soy milk product blended with coconut water, Nata de Coco, and coconut meat.
- Launched the BSC Soy soy milk product blended with cocoa and Nata de Coco.
- Launched the Konyakky brand Pearl Konjac and Rice Konjac products.
2020
Expanded the konjac-based product portfolio into new markets, targeting both health-conscious consumers and lifestyle segments. This included the launch of keto-focused products, namely oat-blended konjac noodles, coconut-water glass noodles, and pickled green mustard formulated without added monosodium glutamate (MSG-free), alongside the introduction of Brown Sugar Flavor Pearl Konjac for the café and dessert market.
2022
- Collaborated with the Faculty of Agriculture, Kasetsart University, to undertake the contract manufacturing of UHT-packaged corn beverage products under the Suwan Farm brand, available in three formulations: original, with corn kernels, and no sugar added
- Launched the BSC Soy soy milk product blended with Nata de Coco, featuring a brown sugar flavor.
2024
- Launched the BSC Soy soy milk product blended with triple black sesame, formulated without particles.
- Developed and launched a new range of konjac products blended with carrageenan for industrial customers, designed for use as raw materials in food processing and manufacturing.
2025
- Launched the BSC Soy Original flavor soy milk product.
- Launched the Konyakky brand Konjac Snack with Mala Flavour product.
