"Not all problems are bad, but sometimes they can bring us more chances to grow ourselves as well as adapt to new things that fit with the current situation," said Men Somanin, who gained confidence running her business after challenging herself with struggles.

"To run a business, the most important takeaway is honesty and responsibility with our customers because when we can offer what they need, they will come back," the Khmer sausage seller added.

Men Somanin, also known as Srey Lisheng, 41, was born in Phnom Penh and dropped out of school in Grade 9. In 2012, she took over running her mother-in-law’s sausage business. She said that the business is productive because Lisheng uses a recipe passed down from her grandmother, who brought the taste from China in 1979 at the end of the Pol Pot regime.

Extraordinary things about the sausage business

In an interview with Kiripost, Somanin said, "My husband’s family has been involved with food since after the war happened [Pol Pot regime] working as chefs who provided services at events, especially wedding parties. However, after the situation improved from the war, they started to sell pork."

Khmer sausage seller Men Somanin. (Kiripost/Siv Channa)

However, they were often unable to sell all of the pork they had in stock. "So, my mother-in-law started to make sausages or saik krok Khmer because it can keep longer than meat. Before refrigeration, we made sausages to preserve the meat," she said.

It was a long-term business that provided people with taste and quality and Somanin became interested in asking her mother-in-law about this skill. When she first started in 2012, there were not many sausage sellers in her area of K6 and K7 around Russey Keo.

Besides making pork sausages, she also makes beef sausages, selling between 120kg and 200kg of sausages a month. She also accepts orders from people requesting roasted duck and pork for events.

Somanin added that not only local customers know her products, but many people who live outside the nation, including Korea, USA, France, Australia, and Thailand. "So, I have to build trust by showing them the quality as well as posting some videos of the making process."

At the same time, the business can provide people with jobs.

"I can work alone sometimes when I use a machine, but I quickly considered that if I don't use a machine, I can hire a few people. A small group of employees can be in charge of producing the sausages, packaging them, and naming them. This group is able to enlarge as the company advances."

Somanin expressed her opinion about the sausage business in Cambodia, saying that despite emerging competition, she remains confident in the quality of her sausages.

"This business has become competitive. But, for me, these sausages are made differently in terms of recipe, taste, quality, and hygiene."

As a sausage seller, she sees many negativities in terms of people's health when they buy products without consideration because some sausages can cause illnesses. However, she receives a lot of positive feedback from her customers.

She confirmed, "Many people have said that they have a sore throat when they buy other people’s sausages." Somanin said this is because she uses lean meat and all of the ingredients are of high quality.

Food safety and cleanliness prevents microorganisms in foods from proliferating to harmful levels. Before preparing the sausages, all cooking tools must be cleaned and sanitised. "I apply all of these steps to my business," she said.

Challenges turn to better changes

While processing the business, Somanin faced some concerns that stand out. The main hurdles were self-confidence and product management.

She tried to find many ways to promote her products, especially within her community first, because she believes that when customers get what they need from her sausages, they will come back and support her.

At the same time, even though she came a long way from learning the skills from her mother-in-law, she never gave up. And once people started to support her, her situation improved.

Year-by-year brings both struggles and solutions, something Somanin has put down to being life experiences. During Covid-19, she had to switch tactics, taking to online platforms to promote her sausages, including Facebook and TikTok.

She said, "During Covid-19, each person ordered sausages weighing 10kg to 20kg, and each week, the number increased."

Somanin said the world of digital technology is constantly changing, creating new chances for development and creativity. Selling via the internet enables enterprises to appeal to a worldwide audience. Individuals are able to buy goods and services almost everywhere, allowing companies to also enter emerging markets.

Somanin said sometimes she gets tired because she cannot produce customers’ orders on time. But she is driven by her commitment to grow her business and realises that not all problems produce failures.

Future plans

Even though Somanin is ready to promote her products, she also needs to challenge herself more because she has not participated in exhibitions before. She plans to involve herself in that field as well, and is calling Cambodians to support her because she wants to see citizens eat quality food of quality hygiene and taste.

At the same time, she will rebuild her home to look more professional as a business owner, even though she does not have a big company yet. "I want to see my brand name heard by people."

Importantly, she is providing courses to teach those who are interested in sausage making, using and following her family recipe since 1979, at a reasonable price.