Aloha Tofu Suply Chain Analysis

SCHM 2301-09

10/18/13

Aloha Tofu

Aloha Tofu started in 1950 when Kamesaburo and Tsuruko Uyehara took over control of a friend's tofu factory. At the time, Kamesaburo only wanted to support his family. Now Aloha Tofu is the largest tofu producer in Hawaii. The company aims to provide fresh tofu to the Hawaiian islands. Their logo (Appendix 1) is a japanese mon, or crest, made of a crane and a turtle. Both symbolize longevity and are taken from the founders' grandparents' names (Aloha Tofu).

             The first factory was on Dillingham Boulevard. In 1964, they relocated to Ala Moana Farmers Market until a fire destroyed the factory. They rebuilt that factory and in 1976 the Uyehara family built a new factory in Kalihi (Aloha Tofu).

             The plant tour illustrates the way Aloha Tofu produces their firm tofu. This type of tofu is unique because it absorbs more flavor and will stay the same shape if it's “fried, broiled, grilled or boiled”. It can be used in many different kinds of recipes, and as a meat substitute in many cultural foods.

             The tofu starts out as soybeans. They are put in two hoppers overnight where they soak for 6-8 hours. At this point they double in size and are then placed into a grinder (0:41). It is then placed into 2 cookers for 30-45 minutes. At this point some of the liquid is removed from the crushed soybeans. The okara is removed because it cannot be used to make the tofu (1:08). The remainder is soy milk, which is then given a coagulant (nigari, a form of magnesium chloride and calcium sulfate). If too much nigari is added, it can ruin the flavor of the tofu, as it will be too bitter. At this stage the tofu is in a gel-like form (2:13). The addition of Nigari salt will not only season the tofu by increasing sweetness, but will also act as a solidifying agent, forming curds to thicken the tofu .(Aloha Tofu Factory Tour)

             The curds are then broken up to form a firmer tofu and they are placed into molds. From there the product is pressed to remove whey. The whey drains off, leaving soft blocks of pressed curds. It is then covered by cheese cloth and pressed by a hydraulic machine. While lying in the cooling tank, the tofu is cut from a large block into 36 smaller pieces. (3:30). This process is expedited by the use of combined knives so that one person can cut several lines at once. Finally, the tofu is taken out of the cooling tank and packed into separate containers. The tofu then cools for thirty to forty minutes and is then placed in a shipping unit and covered with ice water to prevent premature expiration. (Aloha Tofu Factory Tour)