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Thong Thye Groundnut Factory Sdn Bhd
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About Us |
| Thong Thye Groundnut Factory Sdn Bhd | Story of Menglembu
The popular and excellent taste of Pagoda Menglembu groundnuts has its roots in a small town called Menglembu, situated near Ipoh in Malaysia. It all began in the early 1900s when a local resident by the name of Mr Lee discovered a unique way of processing groundnuts in shell. The groundnuts later became synonymous with the town's name and have since been called the Menglembu Groundnuts.
In 1945, Mr Liew Kee Yin, the founder of Thong Thye Groundnut Factory started to venture into manufacturing of groundnuts in shell using the unique Menglembu process in a factory located at the town of Sungai Siput (North). He later commercialised the Menglembu groundnuts as a wholesome snack food using the Pagoda trademark - earning it a place in local history and becoming a household name in Malaysia.
The Pagoda Menglembu Groundnuts are produced using fresh groundnuts and upon harvesting are washed, then boiled. The groundnuts are naturally dried, carefully graded and meticulously selected before they are put through a slow baking process to produce originally tasty and nutritious groundnuts.
From its humble beginning, the Pagoda Menglembu Groundnuts continue to be a success by adhering to the founder's philosophy of producing natural, nutritious groundnuts plus snacks with the utmost stringent quality control and without the use of preservatives, artificial colouring or flavouring.
At all times, Thong Thye is committed to providing its discerning customers the satisfaction of natural & nutritious Pagoda Menglembu Groundnuts and snacks.
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