MIE SOYA ENTERPRISE – Rakan Usahawan PUNB
In the bustling world of Malaysian entrepreneurship, few stories are as compelling as that of Zuhaymee bin Mustapa, the founder of Mie Soya Enterprise. From a humble beginning in 1997, Zuhaymee has grown his business into a household name, specializing in soy-based products like tempe, tauhu, tau foo fah and soy drinks. Nearly 28 years on, his company remains a testament to perseverance and innovation, having supplied renowned brands and making a mark in the food industry.
Zuhaymee’s journey into the soy business was driven by his love for tempe, a fermented soy product that holds a special place in his heart. Before venturing into entrepreneurship, Zuhaymee served as a soldier, a career very different from the intricacies of food production. His turning point came when he approached an expert tempe maker at a local market, only to be told that the process was too complicated for a beginner. This response ignited Zuhaymee’s determination to prove that hard work and passion could overcome any challenge. “I wanted to show that nothing is impossible if you put your heart into it,” he said.
Rather than giving up, Zuhaymee embarked on a journey of self-study, learning from various local tempe makers and refining his process until he could produce his own high-quality product. The process of making tempe begins with soaking the soybeans for 40 hours, followed by steaming them to retain their nutrients. After steaming, the beans are packaged and undergo fermentation for about five days, after which they are ready for distribution to suppliers.
Quality control is a priority for Mie Soya Enterprise. Each batch of tempe is carefully screened to ensure it is free from impurities before being packed. Zuhaymee takes pride in sourcing premium soybeans from the United States to maintain the high standards of his products.
However, the road to success has not been without its challenges. Internal obstacles include ensuring the quality of raw materials and maintaining optimal production conditions, while external factors like meeting delivery deadlines to ensure fresh products also play a significant role. During festive seasons, production at Mie Soya Enterprise triples, with up to 4,000 pieces of tempe produced daily. Currently, the company employs eight local staff members who work under flexible schedules to reduce stress and increase productivity.
When asked about competition, especially from both Bumiputera and non-Bumiputera competitors, Zuhaymee remains unfazed. He views competition as healthy, choosing to focus on delivering quality products to his customers. His company continues to thrive, producing 6,000 pieces of tempe daily, along with 2,000 pieces of tauhu putih (white tofu), 2,000 tauhu lampung (soft tofu) and 200 tauhu goreng (fried tofu).
Mie Soya Enterprise has grown significantly over the years, even catching the attention of a well-known local fried chicken chain, making them a key supplier to Ayam Penyet franchises across Malaysia. Furthermore, the company has supplied soy-based products to renowned bakeries, including the famous Roti Gardenia.
Zuhaymee’s expertise has not gone unnoticed. He now serves as a trainer in various government entrepreneurship programs, sharing his knowledge with aspiring business owners who want to enter the soy product industry. For those interested in learning the art of making tempe or other soy products, Mie Soya Enterprise offers training sessions which they will guide one-to-one on how to manage soy business. Additionally, customers can walk in and purchase soy milk and tau foo fah (soybean pudding) directly from the factory or selected stores in the region.
Looking ahead, Zuhaymee has plans to expand his business further. Recently, a supplier expressed interest in increasing the daily order to 6,000 pieces of tempe, which could lead to the opening of a second Mie Soya Enterprise branch within the same district.
After nearly three decades in business, Zuhaymee’s story is one of resilience, passion, and an unwavering belief in his products. His dedication to quality and innovation continues to fuel the growth of Mie Soya Enterprise, ensuring that it remains a staple in Malaysia’s food industry for years to come.
As he reflects on his journey, Zuhaymee’s advice to aspiring entrepreneurs is clear: “Success is within reach if you work hard and never give up. There is no shortcut to greatness, only dedication and effort.”
