Zuhaymee Mustapa, 56, said his concerns over the hygiene and preparation of commercially sold products inspired him to come up with a trusted option for consumers, especially Muslims.

“Back then, it was quite hard to find soy products made by Muslims. I thought it would be great to start something that focused on quality, so the products would have a unique taste and texture, and most importantly be halal.

“For example, it used to be hard to get halal white tofu and puffed tofu made by Bumiputeras. That’s what drove me to start my business and keep going. I want to make sure our products stay on the market,” said Zuhaymee, who retired from the armed forces in 2001.

The owner of Mie Soya Enterprise said his three workers have also been taught to maintain cleanliness and start work by reciting verses from the Quran as a way of seeking blessings in the business.

The father of three also assures consumers that every product from his company has been halal-certified by the Islamic development department.

Recalling the early days, Zuhaymee said he started by selling soymilk and tau foo fa on a small scale in 1995, delivering them door to door on a tricycle and at night markets.

Determined to expand his business, he set up a factory in Taman Jujur, Sikamat, in 2006 to process soy-based products including white tofu, fried tofu, tempeh (fermented soybeans), and puffed tofu.

“Before my factory, I used to make all the products at home. I received RM20,000 in assistance from the Seremban district agriculture department and a grant from the finance ministry, which helped me grow the business,” he said.

The Kedah native admitted that breaking into the market was challenging, especially given that soy products are commonly linked to the Chinese community. But through hard work and a commitment to quality, he has won over many customers.

“Alhamdulillah, our products are now known not just in Negeri Sembilan but in almost every state except Sabah and Sarawak, because of the long distance and the risk of damage during shipping,” he explained.

According to Zuhaymee, they produce 6,000 pieces of tempeh, 2,000 pieces of white tofu, 8,000 pieces of puffed tofu and 2,000 pieces of fried tofu for retailers, including restaurants, daily. The soybeans are imported from Canada and the United States.

Zuhaymee, who is assisted by his wife Nor Aza Jais, 50, recalled that they once lost thousands of ringgit when a power outage spoiled 60 litres of soymilk.

“We take it as a lesson that keeps us prepared for whatever might come, and we try to stay positive. I hope we can continue making halal products,” he said.

He also invites visitors to his factory, which is open daily from 8.30am to 1pm except on Sundays.

Mie Soya Enterprise
271, Jalan Jujur Kanan,
Taman Jujur, Sikamat,
70400 Seremban, Negeri Sembilan

For more information, visit Mie Soya Enterprise’s website and Facebook profile.