HOCHIMINH CITY INTERNATIONAL UNIVERSITY

SCHOOL OF INDUSTRIAL ENGINEERING & MANAGEMENT

REPORT
INTERNSHIP 1

Name: Lê Trương Ngọc Hiền

ID: IEIEIU19083

Ho Chi Minh city, Vietnam

13/06/2022

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 Table of Contents

I. YAKULT VIETNAM........................................................................................................................1
1. Introduction...................................................................................................................................1
1.1. Yakult Vietnam......................................................................................................................1
1.2. Products..................................................................................................................................2
2. Observations...................................................................................................................................3
2.1. Yakult Manufacturing Process.............................................................................................3
2.2. Other Observations................................................................................................................5
3. Analysis...........................................................................................................................................6
II. ACECOOK VIETNAM....................................................................................................................7
1. Introduction...................................................................................................................................7
1.1. Acecook Vietnam...................................................................................................................7
1.2. Acecook Products...................................................................................................................8
2. Observation....................................................................................................................................9
2.1. Manufacturing Process..........................................................................................................9
2.2. Working spaces....................................................................................................................10
3. Analysis.........................................................................................................................................12
III. TBS LOGISTICS.........................................................................................................................13
1. Introduction.................................................................................................................................13
1.1. TBS Group – TBS Logistics................................................................................................13
1.2. Services Provided by TBS Logistics....................................................................................15
2. Observations.................................................................................................................................16
3. Analysis.........................................................................................................................................17
IV. KEWPIE VIETNAM...................................................................................................................18
V. AJINOMOTO VIETNAM..........................................................................................................23
1. Introduction.................................................................................................................................23
1.1. Ajinomoto Vietnam..............................................................................................................23
1.2. Ajinomoto Products.............................................................................................................24
2. Observations.................................................................................................................................25
2.1. Procedure of Producing Monosodium Glutamate (MSG) Aji-No-Moto..........................25

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 2.2. Sustainable Supply Chain in Ajinomoto Vietnam.............................................................27
3. Analysis.........................................................................................................................................31
VI. CONCLUSION............................................................................................................................32

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I. YAKULT VIETNAM
1. Introduction
1.1. Yakult Vietnam
Yakult Vietnam Co., Ltd. was established on June 26, 2006, with a total
investment of over 400 billion VND, contributed by Yakult Honsha (80%) and
France's Danone Group (20%). Yakult Vietnam has been in sales since August 2007.
The products of Yakult Vietnam is currently available in most of marketplace in
Vietnam. Yakult has a multi-channel distribution system, in which the most significant
is shipping directly to customers through Yakult Lady system.
Yakult Vietnam is the 30th member of Yakult Honsha responsible for
production of Yakult yogurt drink supplying Vietnamese market.

Figure 1. Yakult Vietnam Manufacturing Plant

Yakult Vietnam Factory is located in Vietnam Singapore Industrial Park,

Thuan An District, Binh Duong Province, with a total area of 2.4 hectares, the
number of employees is about 50 people. The Yakult Vietnam factory was
officially put into operation in April 2008. Yakult has achieved HACCP, ISO
22000: 2005 and ISO 14001: 2004 standards. Yakult products are made from high
quality ingredients in the world, carefully selected and manufactured using
advanced Japanese technology.

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 Yakult products are available in most supermarkets and retail outlets
throughout Vietnam. In addition, Yakult is also distributed directly to customers'
homes in Ho Chi Minh City via the Yakult Lady delivery system. From this part of
the report we will only present the contents of Yakult Ltd Vietnam to provide
detailed information about Yakult's plant in Vietnam.
1.2. Products
Yakult is a Japanese sweetened probiotic milk beverage fermented with the
bacteria strain Lactobacillus paracasei Shirota. Milk is bottled in single-serving
containers of 65 mL, and a single- row of five bottles is packed together.
Yakult ingredients are water, skimmed milk, glucose-fructose
syrup, sucrose, and live Lactobacillus paracasei Shirota bacteria. The strain
was originally classified as being Lactobacillus casei but in 2008 it was
reclassified as belonging to L. paracasei.
In 2006, a panel appointed by the "Netherlands Nutrition Center"
(Voedingscentrum) to evaluate a marketing request by Yakult found sufficient
evidence to justify claims that drinking at least one bottle of Yakult per day
might help improve bowel movements for people who tend to be constipated,
and might help maintain a healthy population of gut flora.

Figure 2. Yakult Yogurt Drink

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2. Observations
2.1. Yakult Manufacturing Process
The procedure of producing Yakult Yogurt drink is graphically
demonstrated in the picture below. Obviously, the procedure has 6 main stages,
milk process operation, syrup process, mixing process, blending process, bottle
making process, and bottling process.

Figure 3. Yakult Manufacturing Process Flow

Milk process operation:
- In the seed tank, the sterilized and cooled starter milk solution is aseptically
seeded with live Lactobacillus casei Shirota strain and allowed to ferment at a
controlled temperature.
- In the culture tank, sterilized and cooled prepared milk is aseptically seeded with
starter mixture of live Lactobacillus casei Shirota strain at a controlled
temperature to initiate the Production of The Fermented Milk Base.
Syrup process operation:
In the storage tank, homogenous sugar syrup (Yakult original) or syrup light
(Yakult Light) is sterilized and cooled in preparation for the mixing process.

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Mixing process operation:
At the homogenizer, the pre-cooled fermented milk base from the culture tank is
proportionately mixed with either sugar syrup or syrup light, then flavoring is added to
produce Yakult concentrate.
Blending process operation:
In the blending machine, the Yakult concentrate is proportionately combined
with filtered, cooled, UV-treated process water to form the Yakult product. It’s then
directed into the surge tank where it will be filtered again before being sent to the bottling
process.

Bottle making process operation:

In a hygienic environment, polystyrene resin is melted, plasticized, and molded
to the unique Yakult bottle form using controlled temperature and pressure. The pre-
formed bottles are inspected then air-conveyed into the bottle storage tank. From the
bottle storage tank, the pre-formed bottles are drawn in and directed into the unscrambler
machine.

Figure 4. Bottle Molding Machine

Bottling process operation:

This is the last stop for the finished product. Here, the bottles are aseptically
filled and sealed ready for consumption.
• In a hygienic condition, the bottles inside the unscrambler machine are
individually lined up in an upright position and are either ink-printed for
Yakult Original, or shrink-wrapped for Yakult Light.

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 • The printed bottles are individually and aseptically filled with Yakult
cultured milk using the filling machine and sealed with an aluminum foil
cap.
• The filled Yakult bottles are inspected and grouped into 5 then shrink-
wrapped with clear or bar-coded packaging. The packs are then shrink-
wrapped into groups of 10 before sending to the cold storage room for
further cooling.
• The pre-packed Yakult bottles are inspected and counted one last time before
it’s loaded to a refrigerated van or reefer van ready for delivery.

Figure 5. Yakult Operations Machines

After finishing packaging and quality checking, Yakult products are distributed
through its multi- channel distribution to supply the demand of customers.

2.2. Other Observations

System:

According to our observation, the Yakult system is organized in a very

scientific way, bring high efficiency in production and quantity of error product is very
small. The workshop works with modern machinery and automatic equipment. It does
not require many workers; all the engineers, employees of the factory are only about 50;
the operators are only about 8 to 10 engineers. The stages of the process are smooth and
almost nonexistent idle time.

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 Machinery:
All the machines of the factory are imported from Japan with modern
technology, maximum capacity of the line up to 800,000 bottles Yakult / 1 day, but
currently the company only runs with a capacity of 300,000 bottles / 1 day, just enough
to meet the market.

Infrastructure:
The infrastructure is widely constructed, the workshop is painted with a dust-
proof industrial paint that is hygienic and suitable for food industry.
Working environment:
Working environment in Yakult is professional, follows the process, the system
working environment is safe and hygienic.

Figure 6. Safe and Hygienic Working Space

3. Analysis
The system of the Yakult company held a very scientific way, high efficiency in
production and the number of defective products, is very little. Factory work with
modern machines and automated equipment, do not need to use the more employees, the
entire staff, engineers of the plant is only about 50 more people, the number of engineers
operated the line just varies about 8 to 10 engineers. The stages of the procedure work
smoothly and almost no downtime. The entire machinery of the plant is imported from
Japan with modern technology, the maximum production of chains of up to 800,000

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 Yakult bottle on/1 day, but currently the only company to run with capacity is 300,000
bottles in 1 day, just enough to meet the market. The infrastructure was built
extensively, in the factory are painted with industrial paint dust, ensure, in accordance
with the production of food. The environment work in professional jobs, Yakult is in
accordance with the right process, the system of safe working environment, hygiene.
After a tour of the factory, Yakult I have learnt a lot of valuable lessons.

I. ACECOOK VIETNAM
1. Introduction
1.1. Acecook Vietnam
Established in 1993 and officially started production process in 1995, Acecook
Vietnam Joint Stock Company has gradually become the leading and popular instant
food trademark in Vietnam and worldwide market. It’s a general knowledge that
Vietnam is the country that to be fourth in a top 10 countries which has the highest
global demand of instant noodles. Thus, instant noodles and products made from rice
flour became the major product of Acecook. After two decades, Acecook now has
operated10 plants nationwide, 7 branches of business and 300 distributors with various
products and high-quality employee.
Their vision is to become a leading manufacturer of foodstuffs in Vietnam
whose management ability is commensurate with globalization and bring new culinary
consumption concepts to local and foreign consumers through supplying high-quality
products. Also, their missions are to satisfy consumers’ demands, bring happy life and
sustainable growth to employees and attain a strong position and supports in over the
world.
Acecook Vietnam commits to keep researching and bring to the market
diversity of products with higher quality and tastier in the future to create a rich culinary
culture to meet the increasing demand of food and contribute to the development of food
industry in Vietnam.
Characteristics about Acecook in Vietnam:
- The manufacturing plant in Tan Binh Industrial zone is the second
largest food production in Vietnam after Vinamilk's milk plants, with
Japanese investment; companies have access to the most innovative
technologies in Southeast Asia which created the solid foundation for
Acecook.
- Next was the scale, with 10 manufacturing plants across Vietnam,
diverse products are produced with modern technology delivers the best

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 not only in quality but also in quantity. It is hard to rival would compete
with a company.
- One more thing making the company boom is market demand, with
Oriental culture, instant noodle became a part of culinary world does
not lack in modern life, many of the class from the students to the
Office staff are using instant noodle. Many people are more options and
Acecook truly did satisfy everyone with various products.
- In summary, the large scale, product variety and quality, market
demand is high for the Acecook company heads in noodle instant
production sector in particular and the second in the area of food
production in general.

Figure 7. Acecook Vietnam Co.,Ltd

1.2. Acecook Products

There are more than 31 distinct products manufactured by Acecook Vietnam
currently serving for both foreign and domestic market. In which, Hao Hao instant noodle,
Pho De Nhat may be the remarkable products that every single family in Vietnam is all
familiar with.

II. Figure 8. Acecook Products for Vietnamese Domestic Market

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 Figure 8. Acecook Products for Vietnamese Domestic Market

I. Observation
I.1. Manufacturing Process

Figure 9. 12-step Instant Noodle Manufaturing Process

Summary of the manufacturing process: The formula > > mix the powder coarse
powder rolling > > rolling dough essential > > cut yarn > > cooked > > fried > > cooled > >
packed
With processes on different products, each will have a different formula, other
powder mixing time, timer cooking varies, and this requires many parallel lines, many
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plants with only a few types of manufactured products. This can cause enormous
pressure on planning team.

On the other hand this production model was the model of production "pushing
the goods to the market," this model causes heavy pressure on the marketing department
and means that the marketing costs to increase.
With manufacturing plants throughout the country, each just a few special
products. An underlying problem is logistics problem, how to ship products from a plant
across the country which at minimal cost.
In the production process is the process of cooking and frying process, these
are the two most energy-consuming processes, to dealing with, the factory used the
method of reheating steam to heat these two processes. This method is quite good
because it reduced the minimum loss of heat due to air retain heat well and reduce
environmental pollution.
Raw material, semi-finished products, finished products, Storage: Quality
control procedure is implemented input, the output, and any stage in the production
process.
The main ingredients are flour, wheat imports are to in sealed, oil imports
would also be stored in sealed tanks. The raw materials are always available in stock to
meet your manufacturing needs of the company.
Semi-finished products of the manufacturing process are the seasoning packet,
packet soups and vegetable packages. These semi-finish products are added in the
packaging process.
Production time using 6 months from date of manufacture, the storage period
of the product up to 1 month (including shipping nationwide). In order to do this, logistic
team and planning team have to work hard.

I.2. Working spaces

Workers working to bring labor protection and clean after 15 min-working. The
number of workers is small, working mainly as packing and operating machinery. The
job relatively simple packaging should not need professional skill, the operation of the
machine requires high qualification.The working environment clean, absolute sterility,
parallel production line 1-way continuous uninterrupted should ensure food safety.
Arrange the machines straight, easy to move, observation, examination, order of logic,
not harmful to health.

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 Figure 10. Hygiene Manufacturing Space

I.3.Analysis
Acecook Viet Nam is one of the largest companies in food industry in Viet
Nam. The staffs usually work in Acecook Viet Nam for a long time because the
environment and the treatment of Acecook. Besides, R&D Department work hard to
meet the taste of Vietnamese. Everything is well-organized with automatic machines.

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III. TBS LOGISTICS
1. Introduction
1.1. TBS Group – TBS Logistics
The starting point of TBS Group is an enterprise with a background in
processing and manufacturing finished products for foreign partners, including famous
fashion brands such as Skechers (shoes) and Coach (bags). TBS Group is in the top 4
shoe manufacturers and top 5 biggest handbag manufacturers in Vietnam with more than
100 international partners with over 20 years of cooperation and is a well-experienced
enterprise in supply chain operations.
TBS Logistics is a crucial subsidiary in the portfolio of TBS Group, this is a
potential business segment to help increase the position of TBS Group not only in
Vietnam but also internationally.

Figure 11. TBS Logistics Office

Located in the center of the southern economic triangle - the most dynamic
economic region in the country, conveniently connected to industrial parks, international
ports and airports, with a master-planned warehouse system. On an area of 115 hectares
in Di An town (Binh Duong province), TBS Logistics Center aims to become a key
logistics center in Vietnam and the region.
Not only possessing a strategic location, extremely convenient for waterway
and road traffic, TBS Logistics Center also has the ability to connect with the
international deep-water port system of the Cai Mep - Thi Vai seaport group that helps
to minimize transportation costs - logistics.

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 Figure 12. Strategic Location of TBS Logistics
TBS Logistics Center is exploiting logistics services with a system of 6
warehouses with a total area of about 220,000 m2. In which, the warehouse No.5 is the
cooperation between TBS Group and APL Logistics and the biggest CFS warehouse of
APLL in South-East Asia as well. Warehouse No. 6 inaugurated at the end of 2018 is the
largest single-roof warehouse in South-East Asia

Figure 13. TBS Logistics CDF Warehouse No.6

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 Large-scale warehouse system is designed to receive hundreds of
trucks of various sizes with a capacity of up to 1 million import and export cargo blocks
per month. TBS Logistics Center has a capacity of up to 400,000 cargo blocks, including
CFS warehouse, bonded warehouse and domestic warehouse.
History of TBS Logistics on key milestones:
- March 2009: Inauguration and operation of bonded warehouse and CFS No. 1
with the scale of 21,000m2
- 10/2009: Open bonded warehouse and CFS No.2, scale 16,500m2
- 10/2010: Opened ICD and Tan Van Depot with the scale of 20,000m2
- 3/2011: Inauguration of warehouse No. 3, scale of 22,500m2
- 8/2015: Inaugurated bonded warehouse and CFS scale of 47,500m2
- 11/2018: Inauguration of warehouse No. 6, Distribution Center scale of 51,000m2
- 9/2019: Expand the system of new Distribution Center to Song Than Industrial
Park with 36,000m2; Opening of TBS Depot via My Phuoc, Tan Van
expressway 60,000m2 (10,000 TEUs)
1.2. Services Provided by TBS Logistics
Logistics services provided by TBS Logistics:
- Warehouse for rent
- Loading and unloading, cargo management
- Customs agency
- Consulting procedures
- Inland transport
- International transport
- Inland container depot (ICD)
- Depot
- Inspection of containers
- Lifting
- Maintenance and repair of containers

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 Figure 14. Operations Inside TBS Logistics Warehouse
2. Observations
Inside each warehouse, infrastructure and equipment are invested
synchronously with a system of 6-storey high racks and multi-purpose pallets for many
industries: electronics, furniture, consumer goods, raw materials ...; over 70 forklifts of
all kinds; 33,000 pallet positions; automatic fire fighting system; over 200 CCTV
security cameras operating 24/7, backup generators, ...

Figure 15. 6-storey high Racks

For technology 4.0, TBS Logistics has applied warehouse operation
& management (Smartlog WMS) since 2017, with technology partner Smartlog.
Standardization of processes and

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 application of software technology helps improve operational
efficiency by more than 50% power to classify and arrange for goods compared with the
traditional model.
Each time, a negotiation is made WMS will track the type of goods
about to go in and automatically assign an exact location then guide the worker to put
the goods there. Similarly, when the goods is about to go out, the system show detailed
picking list and guideline how to approach to the goods location. Every single unit goes
in or out of the warehouse is continuously tracked by WMS as well to assure the highest
level of accuracy and management.
3. Analysis
The center combines modern warehouse and container models and
develops diversified types of logistics services to meet the demands of customers in the
logistics industry. The central warehouses are designed according to the modular
principles of flexibility and space expansion. Therefore, to meet the demand of
warehouse space and bring competitive advantages for the company, Tan Van TCD
Center has invested in modern infrastructure and equipment including an intelligent
information technology system, modern commodity security system and green space
environment in compliance with requirements on customer logistics services. A
recommendation for future step is that TBS should join the E-Commerce as soon as
possible since the increasing expand of this type of commerce. Moreover, their
infrastructures and the human resources are likely to get acquainted with the new market
soon.

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IV. KEWPIE
1. Introduction

Kewpie is etablished by Mr. Nakashima Touichiro in 1919, Japan. According

with key products as known for Mayonnaise, aligned with Kewpie doll brand rapidly
developed and loved until now.

Figure 16. KEWPIE history landmark.

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2. Observations
2.1. KEWPIE Business Process
Receiving of Raw Materials:
Once received, the raw materials are frozen, refrigerated, or stored at room
temperature. Based on inspection of incoming goods, materials are labelled to prevent
misuse and stored under strict temperature control until they are used.

Figure 17. KEWPIE process 1

Testing:
Systematic control systems prevent accidents by using analytical instruments to
test solvents, processing agents, and water used in production procedures.
In addition to the raw materials, the system determine whether they are fit for
use, and then we label them.
Manufacturing:
- Exaction:
Before entering the extraction areas, employees must change into special protective
clothing and pass through air showers to prevent contamination.
Using carefully controlled equipment and advanced techniques, they extract active
ingredients contained in the raw materials with solvents and pure water to produce
intermediates.

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 Figure 18. KEWPIE exaction process
- Purification:
Employees must change into special protective clothing and pass through air showers
to prevent contamination before entering the purification areas.
Intermediates manufactured in the extraction process pass through various procedures
to produce highly refined active ingredients.

Figure 19. KEWPIE purification process

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- Packing:
Before entering the packing areas, employees change into special protective clothing
and pass through air showers to prevent contamination.
They pack products according to product-specific instructions.

Figure 20. KEWPIE packing process

Product Analysis:
Analytical instruments are used to conduct tests according to the testing
methods for the standard items determined for each product. Instruments are inspected
regularly to ensure they are functioning properly.

Figure 21. KEWPIE analysis process

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 Product Storage:
Products are sorted by production batches and stored until shipment at strictly
controlled temperatures in freezers, refrigerators, or room-temperature storage.

Figure 21. KEWPIE storage process

2.2. KEWPIE Product Process

Figure 22. KEWPIE process

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 It is the meticulous production process of Kewpie mayonnaise, from the
attention to the selection of raw materials to the production processes in every step in the
Kewpie factory.

Figure 23. Size of vegetable oil in KEWPIE mayo

In general, water and oil cannot be blended, but with the emulsification process,
Kewpie mixes egg yolks and other ingredients with vegetable oil more finely than before. During the
mixing, a drop of vegetable with approximately 2-4 mm / 1,000 mm in size us used to make
mayonnaise that has a finer creamy texture than typical homemade mayonnaise, resulting in a
mellow texture which enhances deliciousness to food.

Ingredients in Kewpie mayonnaise:

- ”Good products only come from good ingredients”:

When finding good raw materials was very difficult during World War II,
Nakashima, therefore, closed the factory temporarily because he assumed that "mayonnaise
should not be produced if the raw materials are not of good quality." However, three years
later, he resumed operations, and his attitude is still influenced to this day.

- Major ingredients are oil, egg yolk and vinegar

Kewpie mayonnaise is contained in a well-designed bottle to prevent the oxygen,
which is the enemy of taste, and to oxidize with the oil contained in the mayonnaise cream to
maintain good taste.
The utmost simplicity is the attention to choosing quality ingredients with Kewpie
standards to be safe for consumers and get a tasty mayonnaise to please everyone.

- Safety starts with ingredients

Safety begins with the selection of quality ingredients and raw materials throughout
the production process in the factory.

- Kewpie unique features

The amino acids obtained from the yolks protein are important for making delicious
mayonnaise. With four large amounts of egg yolks and mayonnaise per 500 grams, the taste
of the mayonnaise is different from other typical ones.
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Figure 24. Main ingredients of KEWPIE

Figure 25. Packaging of KEWPIE

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Our recommendations:
- Invest capital in marketing activities to promote the brand widely to consumers.
- Continue to promote research and diversify products to increase competitiveness.
- Always update the market information to promptly adapt to fluctuations.
- Vietnam's legal system is incomplete, requiring businesses to manage brand well.
- The instability of the macro economy requires businesses to quickly come up with
reasonable strategies to adapt promptly.
- Expanding the "one-stop" shopping center, businesses should increase their experience
and meet the changing needs of local customers.

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V. AJINOMOTO VIETNAM
1. Introduction
1.1. Ajinomoto Vietnam
Established in 1991, Ajinomoto Vietnam Co., Ltd is a foreign-owned capital
company, a member of Ajinomoto Group with initial capital investment of 8 million
US dollars. Up to now, the company has continually expanded and increased
production capacity of all products with total capital investment for infrastructure,
operations and market development up to 70 million USD dollars.
In Vietnam, Ajinomoto Vietnam Company has been through the milestone of
25 years since its establishment. For over 25 years, Ajinomoto Vietnam has researched the
Vietnamese’s taste and created many high-quality seasoning, food and beverage
products that meet the expectation of Vietnamese consumers.
Starting the first plant located in Bien Hoa I Industrial Zone, Dong Nai,
Ajinomoto continued to expand production by opening the second plant in Long
Thanh Industrial Zone, Dong Nai in 2008 and the third plant in Long Thanh also in
2016 that demonstrates company’s long-term commitment to the Vietnam country and
people.

Figure 22. Ajinomoto Vietnam Co.,Ltd

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 In association with the Group Philosophy, Ajinomoto Vietnam Company is
conducting a significant business principle that is to create Ajinomoto Shared
Value – “ASV” through our business activities. It helps not only to create
Economic values for the company but also to create Social values to resolve social
issues and promote happiness and health of people in Vietnam, which enables
company to achieve sustainable growth.
Company also would like to contribute as a model citizen in saving energy
and natural resources, and to develop food resources in agriculture sector. Above
of all, Ajinomoto Vietnam contributes to improve nutrition status for healthy living
through providing delicious and pioneer products; information and knowledge
about food, nutrition and health as well as conducting many nutritional projects.
The period of over 25 years is not so short itself; however, it is just the
beginning of Ajinomoto Vietnam Company attempt to have a sustainable and long-
term development in Vietnam. Company has firm belief with its vision to become
the genuine excellent company in Vietnam with “Specialty” in food and health. They
are always committed to the sustainable development with Vietnam, based on
Ajinomoto Group Philosophy in order to bring the best values of life for people in
Vietnam.
Some interesting numbers about Ajinomoto Vietnam Company:
- 3 Factories in Bien Hoa and Long Thanh (Dong Nai)
- 2 Representative offices in Ho Chi Minh City and Hanoi
- 5 Distribution Centers in Long Thanh, Hai Duong, Nha Trang, Da Nang and Can
Tho
- 57 Sales depots
- 235 Sales teams
1.2. Ajinomoto Products
With the goal of becoming a leading company in Vietnam in the field of
food, Ajinomoto Vietnam has introduced to the market a variety of seasoning
products suitable to Vietnamese tastes, helping to create many delicious meals,
brings a cozy atmosphere, happy reunion under each family home. Typical
examples include: AJI-NO-MOTO MSG, AJI-NO-MOTO Plus premium MSG,
Aji-Ngon Broth mix, Aji-Quick fried chicken powder, Mayonaise Aji-mayo, LISA
rice vinegar and coffee cans Birdy, ...

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 Figure 23. Products of Ajinomoto Vietnam Co.,Ltd

2. Observations
2.1. Procedure of Producing Monosodium Glutamate (MSG) Aji-No-Moto
Monosodium glutamate (MSG), scientifically known as Sodium Glutamate, is
the sodium salt of glutamic acid. This salt has the sweet taste of bone broth, chicken
broth and fragrant mushrooms, strongly stimulating the taste. To MSG production
process includes 6 main stage listed in detailed below.

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 Figure 24. MSG Production Process

Raw materials:

The sources of raw materials that Ajinomoto uses to produce MSG are not the
same in different countries. The selection of raw materials will be based on the following
criteria:
- The source of raw materials must be abundant, ensuring supply for the production
process.
- They will prioritize to choose the material that is economically competitive (low
cost) but must meet certain concentrations requirements to be able to extract as
much molasses as possible.
In China, raw materials come mostly from corn yet in such South-east Asian
countries including Vietnam, Thailand, Indonesia, they use sugarcane and tapioca instead.
The raw material is then hydrolyzed into a simple sugar solution. Molasses
obtained at this stage must reach more than 48% (sugar concentrations) to satisfy the
standards for the manufacturing process. The inspection process is strictly conducted as
well.

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 Fermentation:
The use of enzymes to carry out this process is also kept safe for the benefit of the
company. The yeasts were brought from Hokaido (Japan) in a small test tube, stored under
the conditions of -85°C.
Manufacturing plants in each country will conduct cloning for the production for a
whole year. Each member company has a research department specializing in this field.
Some information on fermentation is limited. After fermenting, they will obtain glutamic
acid which is one of 20 important amino acids in the body. In addition, the product also
contains some fermentation byproducts. These substances will be segregated and utilized
for producing Ami-Ami fertilizer, which is also a product of the company.
Neutralization:
After being obtained, glutamic acid will go through neutralization. The chemical
used for this process is soda in the form of a powder to become the main recipe of MSG,
sodium glutamate.
Color filter:
As the color index of the product at that time is very high due to the color of
reddish brown of molasses, it is necessary to undergo additional color filtration. The color
filtration will be conducted by activated-carbon layer (3 layers) to reduce color, giving a
clear white MSG solution.
Crystallization:
The crystallization process is conducted in the stirring bath, for the MSG
crystallized germs and stirring continuously, then MSG crystals will be screened.
Packaging:
A critical stage is conducted strictly to ensure food safety and hygiene for products
before reaching the hands of consumers.
Packing area will be divided into 3 zones with separate functions for control strict
safety and hygiene for the product. In addition to the sensory inspection of the product, it
also undergoes automatic inspection such as metal detection, quantity of each MSG
package, QA, QC.
2.2. Sustainable Supply Chain in Ajinomoto Vietnam
2.2.1. Bio-Cycle System
As mentioned above, Ajinomoto produces amino acids mainly from sugars (raw
sugar, syrup or cane molasses), or starches (com orcassava) through fermentation process
as well as bean paste, soy sauce, and liquors, etc.. Through we fermentation process, a

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large amount of organic by- products are also produced.
From 500,000 ha of Sugarcane field, 4.2 million ton of crude sugar and 1.5 million
ton of cane molasses are produced. By using this cane molasses, 0.5 million ton of amino
acids are produced. On the other hand, 1.6 million ton of by-products are also produced.
They will give the environment a large burden when abandoned without any
environmentally-sound processing or treatment.

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 The Ajinomoto Group has established the system of so called "Bio-Cycle". ‘Trio-
Cycle” is a word that is made by combining "Biological resources" and "(Re) cycle" and
means making use of these organic by-products to raw material production for sustainable
amino acid production.

Figure 25. Bio-Cycle Process Of Ajinomoto

The by-products are returned to farms mainly as fertilizer. When these by-products
are used for sugarcane field as fertilizer, it will cover 350,000 ha. This recycling system of
fertilizer can save not only chemical fertilizer but ale ae energy and CO2 generation for
chemical fertilizer production.
2.2.2. Wastewater Treatment Process
As a food manufacturing company, the amount of waste is an issue that needs to be
taken into account. Therefore, since 1997, the company has invested in a waste treatment
system to ensure its commitment to environmental protection. The company's wastewater
treatment system is quite modern invested, and the quality of wastewater discharged into
the river is A. This is also one of the company's strategies to create friendliness and trust in
consumers.

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 Figure 26. Wastewater Treatment Tanks
The company's wastewater treatment process can be summarized through the
following diagram:
Step 1: First, wastewater from production workshops and office blocks will be
transported to an initial wastewater tank, consisting of 11 tanks. These 11 tanks will be
divided into 2 types:
- From 1-4: condensed tank, waste in this form will be drip treated to limit the
creation of salt.
- From 5-11: liquid solution storage tank
Step 2: After that, all waste will be put into a stable tank, add some chemicals such as
H2SO4 or NAOH to neutralize and precipitate some substances.
Step 3: Initial microbiological treatment and filtration.
Step 4: Waste after being pre-filtered will be treated with microorganisms through
anaerobic tanks and aeration:
- Denitrification (YKI): Due to the nature of the wastewater of the machine +
containing much N, it is necessary to conduct nitrate reduction from NO3 → NO2
→ NH4 → N2O → N2

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 - Nitrification (SKI, SKII, SKIII): This nitrification will help to oxidize organic
compounds into CO2 and H2O, besides, due to the amount of NH4 generated in
the YKI tank, although it is necessary. For the nutrient supply involved in the
denitrification process, however, when this amount is too much, it will cause
reverse inhibition. Therefore, it is necessary to re-nitrate a portion of NH4 + to
ensure the good functioning of these microorganisms.
Step 5: At this point, the entire amount of waste will be circulated back to YKII
tank and follow the process like YKI, then to SKI → SKII → SKIII → SKIV tank. In
addition to re-establishing the circulation as the first time, the amount of glucose will be
added at this stage to provide nutrition for the microorganisms.
Step 6: The amount of waste will be put into a large storage tank. Here, the polymer
residue will be separated and sent to the sludge press to participate in another process to
create Ami Ami fertilizer, the remaining liquid will be circulated again.
Step 7: After being circulated, the wastewater will finish the microbiological
treatment process will move to physicochemical treatment stage. The amount of waste will
be piped to the bleaching tank. This tank will be divided into 3 small tanks, the treatment
process is continuous through each tank one by one:
- Tank 1: To add chemicals such as H2SO4, alume, to coagulate inorganic
substances, the pH in this tank is usually low about 4-5
- Tank 2: Add polymer, NaOH to raise pH to neutral, create cotton
- Tank 3: Add polymer and chlorine to disinfect before being discharged into the river.
Step 8: After passing the color bleaching tank, the wastewater will be transferred to
the final sedimentation chamber. Here, there will be agitators, to filter out the cotton
residue to the treatment sludge press, to participate in the process of creating Ami Ami
fertilizer. At this point, the amount of water sensitively has a clear blue color. However,
before officially going to the river, the amount of water will be checked again by
measuring indicators such as DRC, PU, COD by using activated sludge method. If
guaranteed, it will be discharged into the river, otherwise there will be a signal and
workers in the system will carry out repairs to the system to ensure the safety of the
wastewater.

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 Figure 27. Water After Treatment

3. Analysis
Ajinomoto is a multinational cooperation so that they have a professional method in
executive and operation. The facilities in the company is invested effectively , appropriate
for developing in Viet Nam, especially Biomass boiler and Bio-cycle can be applied easily
in agriculture cultivation in Viet Nam . Green industry is a big tendency in the world for
the enterprises to survive . Ajinomoto Viet Nam achieve success in applying this method
in their process. It not only bring a huge advantage to Ajinomoto in developing their
companies in Viet Nam but also help to improve the environment around the company.
Ajinomoto Viet Nam is good at doing in the process of control wastewater and drainage.
They applied the new technologies to convert wastewater to fresh water successfully. If
they have something to repair, I think they should enhance the insurance of their worker
because in some part the worker have to work in a polluted air.

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VI. CONCLUSION
We would like to thank teachers in Department for helping and supporting us to complete
this internship.
Through the guides and intructors, we can improve effective skills for our future jobs
through their method as well as come up with suggestions for their operation in some pieces.

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