O'LONG Brand Story: Three Generations of Legacy, Over 80 Years of Pure Brewed Black Bean Soy Sauce

Brand Essence: The Spirit of "Black" and "Dragon"

The O'LONG brand was established in 1977, with its name carrying profound meaning: "Black" (黑) represents "steadiness," while "Dragon" (龍) symbolizes "nobility." The amber color used in the brand's visual identity is precisely the sauce color of O'LONG's traditionally crafted, handmade pure brew—simple yet imbued with the spirit of traditional Taiwanese culture, representing consumers' trust in the brand.

Part One: Origins and Foundation (1944-1970)

A Single Mother's Entrepreneurial Beginning

The story of O'LONG began in 1944, during the final years of the Japanese colonial era. A single mother—Ms. Tu Chien-ai—founded a family-style soy sauce factory in Chiayi countryside, named "Yuan-Yi Soy Sauce Manufactory" . In an era of material scarcity and hardship, she relied on perseverance, brewing "black bean soysauce" using traditional handmade methods. Her products gradually gained consumer recognition for their exceptional flavor, laying a solid foundation for the future enterprise .

Part Two: Brand Establishment and Development (1970-2006)

Second Generation Takes Over, Corporate Management

In 1970, the second-generation successor, Mr. Tu Chung-ming, assumed the role of chairman and formally transitioned the factory toward corporate management . Mr. Tu upheld the business philosophy he learned from his mother: "Sell only what you claim, never exaggerate or deceive consumers." He also adhered to a core principle—"Don't rush, don't be greedy"—and an iron rule: "If you wouldn't eat it yourself, don't sell it!"

The Birth of "O'LONG" Brand and "120 Days of Sun Exposure"

In 1977, Mr. Tu made a pivotal decision: establish a marketing brand, officially named "O'LONG Soy Sauce."
To build brand recognition, he didn't invest heavily in advertising. Instead, he calmly considered his products' unique characteristics. He discovered the core advantage lay in: entirely handmade traditional production and 120 days of natural fermentation under the sun. During that era, while typical soysauce underwent two to four months of sun exposure, O'LONG insisted on 120 days to achieve optimal quality.

Starting in 1977, he personally designed and produced simple "standing signs"—red signs with white lettering on plywood and wooden frames, bearing just eight characters: "O'LONG Soy Sauce, 120 Days Sun Exposure." He placed these signs along field ridges and roadside corners, gradually adding more as funds permitted. This grassroots approach made "120 Days Sun Exposure" O'LONG's most deeply ingrained hallmark.

Later, in 1980, the company acquired the Japanese-owned "San Ying" business and officially renamed itself "San Ying Foods Co., Ltd." . Starting in 1983, the company further expanded equipment to research, develop, and manufacture pickled vegetable products .

Part Three: Inheritance and Innovation (2006-Present)

The Third Generation's Return with Overseas Education

In 2006, the brand reached a critical turning point. The third-generation successor, Tu Ching-yueh, and his sister Tu Pei-chun returned home to take over the family business . Mr. Tu held a degree in Agricultural Economics from The Ohio State University in the United States and had learned mechanical manufacturing and process control in the automotive industry. His background as "young, overseas-educated, trained in mechanical management" stood in stark contrast to the family factory's "traditional, local, handmade" character.

Scientific Management: Bringing Data to Tradition

Mr. Tu's primary challenge was: how to increase production volume while maintaining quality without compromising traditional flavor? His answer was "scientific management."
He set about converting master craftsmen's "experience" into "data." Whenever a master said, "It's ready for the next step!" he would immediately check the thermometer and record the temperature. This process took a full five years to establish critical production data standards. He replaced unstable bamboo trays with uniformly sized stainless steel equipment, adopted food-grade fermentation vessels, and established the core principle of "ancient brewing methods, scientific management."

The Greenhouse Revolution: Moving Beyond Reliance on Weather

In traditional brewing, the "sun exposure" stage was most dependent on weather conditions, and spreading black beans on the ground raised hygiene concerns. Mr. Tu boldly proposed: build a greenhouse comparable to orchid cultivation standards for fermentation. The greenhouse's transparent ceiling would retain light and heat, making fermentation temperatures more consistent year-round.
This initiative initially met strong opposition from his father, who believed beans not exposed to direct sunlight wouldn't produce the same aroma. Mr. Tu again proceeded with small-scale trials, gradually refining the approach. Ultimately, the greenhouse not only solved hygiene issues but also utilized solar energy as a heat source, achieving constant-temperature fermentation while being more environmentally friendly.

Commitment to "No Additives" and Market Differentiation

A decade ago, when most processed foods were adding flavor enhancers to attract consumers, Mr. Tu decided to take the opposite approach—no added flavorings, returning to the most original, natural taste, recreating "Grandma's flavor."
This "no additives" commitment lasted six to seven years and successfully created market differentiation. Mr. Tu confidently states: "This is what sets O'LONG apart from other manufacturers!"

Part Four: Products and Craftsmanship

The Core Craft: Pure Brewing

The soul of O'LONG's products lies in "100% black bean soysauce."

Brewing Process:

1. Handmade Koji Preparation: Using 100% black beans as raw material, handmade koji is prepared.

2. Sun and Moon Exposure: The koji-prepared black beans are covered and placed outdoors, undergoing a full 120 days of sun exposure and fermentation under the sunlight of the Tropic of Cancer . During this period, yeast fermentation coincides with the most active phase of protein decomposition and liberation from the black beans.

3. Extracting the Original Brew: O'LONG extracts only the sauce from the "bottom of the vat" at this time as raw material . This "bottom of the vat oil" or "bottom of the vat sauce" has the highest purity and the richest aroma.

Product Grading

O'LONG's products are graded according to Spring, Summer, Autumn, and Winter—different grades have different concentrations and prices. Higher concentration soy sauces are sweeter and more delicious.

Quality Commitment

• No Additives: Free from preservatives, MSG, artificial sweeteners, and artificial colors .

• Gluten-Free: Contains no wheat, making it suitable for those with gluten sensitivities .

• Non-GMO Black Soybeans: Made with Non-GMO black soybeans .

Part Five: Achievements and Certifications

Key Certifications and Timeline

Market Recognition

O'LONG products are not only sold through major channels throughout Taiwan but also actively participate in international food exhibitions, including the Taipei International Food Show, Kaohsiung Food Show, and U.S. Taiwan Image Shows . The products are exported to Europe, America, and are widely popular in markets such as Hong Kong .

Product Range

The company's diverse product portfolio includes:

• Premium Black Soybean Soy Sauce: Aged in ceramic for deep umami flavor 

• Sugar-Free Black Soybean Soy Sauce: Health-focused version with zero added sugar 

• Gourmet Black Soybean Soy Sauce Paste: Thickened condiment for marinades and dipping sauces 

• Pickled Vegetables: Traditional Taiwanese preserved mustard greens, cabbage, and radish 

• Other Seasonings: Fermented bean pastes, chili sauces, and seasoning sauces 

Conclusion: Three Generations' Brewing Philosophy

From Ms. Tu Chien-ai's small factory in Chiayi countryside in 1944 to today's modern enterprise with multiple international certifications, O'LONG's story spans three generations and over 80 years of history .

The preciousness of this brand lies not only in the ancient craft of "120 days sun exposure" but also in the shared commitment of three generations of successors:

• The First Generation's "Perseverance" laid the foundation of pure brewing

• The Second Generation's "Integrity" established the brand's spirit and the "120 days sun exposure" standard

• The Third Generation's "Innovation" preserves ancient methods while enabling tradition to continue and flourish through scientific management

As Mr. Tu Chung-ming's business philosophy states—"Don't rush, don't be greedy" ; and as Mr. Tu Ching-yueh learned from his mother—"If you wouldn't eat it yourself, don't sell it!" the bottles of amber color soy sauce represents the beliefs of multi generation, and it also becomes the trusted brand in Taiwanese household.  

Sources: San Ying Foods Co., Ltd. official website, Kaohsiung Food Show exhibitor information , Taipei International Food Show product information , Thaifex exhibitor profile , and various retail platform product descriptions .