Our Company
A 20 Years of Manufacturing With DryersSWC Freshmart Dried Seafoods Sdn Bhd, is a local Sabah SME. Our goal is to provides a seafood processing industry to coastal fishermen located at Sabah west coast, notably the main areas that lands the best quality of anchovies in the state of Sabah, Malaysia. The location of the coastal areas are Kimanis, Mandahan, Bongawan, Kuala Penyu and Sipitang.
SWC team has over 25 years of manufacturing experience with dryers and 30 years of dried seafoods operation, from harvesting, processing and marketing. We are determined to improve the standard quality of dried seafoods from Sabah to excel in both domestic competition as well as to promote to overseas market.
Dried anchovies from Sabah currently gives an impression of low quality standard with a cheap price tag. SWC is determined to change this negative perception, and to be a leading dried seafoods manufacturer in Sabah producing top quality dried seafoods in Malaysia at a very competitive price.
Our drying and production process are as follows:
- Local coastal fishermen deliver their catch every morning to our factory and immediately spread onto trays and stacked into trolleys
- Trolleys are later placed inside the dryer chamber for the drying
- Catches of the day must be dried within the same day to ensure its freshness and quality
- Upon completion of the drying process, the dried anchovies are filtered, graded, packed, labeled and stored in cold room before deliver it to customers
- Proper storage temperature at 3 degree Celsius must be maintained in the cold room to preserves its freshness, quality and aroma.
Core Business
Our Services- Processing
- Drying
- Filtering
- Grading
- Packaging
- Proper Storage
- Marketing
- Wholesale distribution
of dried anchovy, squid and prawn
Contribution
Our GoalOur factory’s facilities gave the local costal fishermen a better yield as they are no longer depends on weather conditions to dry their daily catch which estimated an increase of 30% yield per annum. Less wastage means saving our environment and reduces stock pile of waste food.
Our presence provides job opportunities to the local community and improve the state economy.The industry will contribute in government’s revenue through sales and corporate tax.
Traditional vs Indoor Drying
ComparisonTraditional Open Drying
- Very much depending on the environment and weather conditions.
- Contaminates the dried seafood – exposed to dust, excreta from birds, blowflies’ larvae, animals, rain and wind.
- Protein and nutrients destroyed by exposure to UV radiation of the sun
Indoor Drying
- Fisherman’s yield will improve by 40% per annum
- Production of dried seafood will increase by 20% – 30%.
- Hygienic drying process minimize contamination of dried seafood products.
- Protein and nutrients content is 25% higher compared to open drying
Indoor Drying
Hot Air Closed Chamber Dryer
- Preserves the natural environment by using clean hot air closed chamber dryer for indoor drying
- The high temperature and low relative humidity helps evaporate moisture content – preserves its protein and nutrients
- SWCF has the capacity of drying 20 metric ton of dried food per month
Future Plans
Downstream Processing
- With the successful implementation of drying processing plant and with secure consistence supply of seafood, SWCF will invest further downstream processing – snacks and can food
- Further increase the value of resouces
- SWCF also has the ability to dry pther foods ie. Vegetable, fruit, nut, flower and meat etc.