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Brief Introduction of Dongao Food Co., ltd
Founded in 1998,our company is specialized in processing of dehydrated vegetables and seasoning for export. It is located in Xinghua city,which is in the middle of Jiangsu province and hometown of Mr.Zheng Banqiao, a famous ancient artist. It enjoys convenient transportation and is rich in vegetable varieties and resources, as it is so called “a land flowing with milk and honey” and “king of vegetables” all through the ages.
Our company takes up a ground area of 5000 square meters and construction of 3950 square meters, At present, it has fixed assets of RMB 5 million,350 employees and over 20 professionals. The annual out put is over 800 tons , We have may years of experience in dehydrated vegetables and seasoning products. Especially , after recent years of exploitation and repeated experiments, we have accumulated rich theory and practical experience and developed different kinds of high quality export vegetable products. Through the inspection and analysis of Entry-Exit Inspection and Quarantine Bureau and sanitary authority ,the products fully conform to national standards for export class and are sold to over 10 countries and regions as Japan, USA, Korea, Singapore, Malaysia, etc.
In the domestic market, it has long term business relationship with such company groups as Hualong, Huafeng,Tinghsin,and good cooperation with many other famous food enterprises, It is leading the pack in many times of quality and credit competitions, Our main products are chive, cabbage, celery, pickled cabbage, ginger onion, rape, garlic tomato, potato, lima-bean sword bean(kidney bean) teek ect
Based on the principle of “making a brand with honesty and pursuing customer’s every satisfaction” the company has always been consummating the management, innovating the technology, enhancing the quality, and reinforcing the standards, With first class product, excellent credit and sincere service, it seeks for mutual benefit and development through cooperation with people from all walks of life .
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