52
Chapter 52 Unrealistic Idea
“You want to submit truffle oil as a new product for our company’s competition?”
The employees from Hana Food’s product development and marketing teams were stunned by Do Mino’s suggestion.
‘He’s definitely not ordinary.’
In truth, this new product competition was nothing more than broadcast content meant to attract public attention.
‘This kid is actually serious about winning.’
They never expected Mino to genuinely develop a product.
What they wanted was performance. They wanted him to act as if he had created a product they had already developed and confidently win the grand prize on camera.
It was obvious manipulation, but having Mino “develop” the product would create far more marketing impact than simply using him as a model.
And with the financial crisis looming, Hana Food was in no position to be picky.
Yet Mino approached the competition seriously, proposing something as difficult as developing a new edible oil.
‘Still, he’s just a kid.’
From the perspective of industry veterans, his idea lacked practicality to the point it could be rejected immediately.
If cameras weren’t present, they would have told him to stop talking nonsense and follow their prepared plan.
“That’s quite an innovative idea.”
Thanks to the cameras, Mino received what sounded like praise.
“Making oil from truffles, one of the world’s three great delicacies alongside foie gras and caviar. It’s certainly interesting, if you know what truffles are.”
The tone quickly turned sharp.
“Unfortunately, even our staff don’t know much about truffles. Team Leader Shin, do you know what a truffle is?”
“…Not really. Does anyone else?”
No one answered.
“It’s a type of mushroom with a strong aroma.”
“…Ah.”
“It’s more expensive than gold.”
“What?”
“It’s used in high-end restaurants, but not for mass production. Especially truffle oil. The aroma fades quickly due to high volatility, making it commercially unviable.”
The development team knew this well.
“The idea is good, but it lacks marketability. Do you have another idea? I saw your cooking on TV. The soybean paste ramen was impressive.”
They wanted something that appealed to ordinary consumers.
“With the current situation, people can’t afford expensive ingredients like truffles.”
“There are many ways to improve ramen. For example, adding a bit of sugar.”
The marketing team nearly laughed.
“Sugar? Candy in ramen?”
But the development team stayed serious.
“Actually, that’s interesting.”
“…What?”
“Sugar enhances umami rather than sweetness. It can intensify saltiness. Similar to adding sugar to spicy food to enhance flavor.”
“…That’s true.”
“It’s surprising we didn’t think of that.”
The room shifted.
Mino continued calmly.
“Ramen customers are conservative, aren’t they?”
The room fell silent.
“It’s hard to make them switch products unless something serious happens.”
He pointed out the industry’s limitation.
“Even major companies collapsed after the tallow incident. And they still haven’t recovered.”
Everyone knew that case.
“So can you beat the top company with just quality?”
“…No.”
“Then what about cooking oil?”
“Even more conservative. And very price-sensitive.”
“So quantity matters more than quality?”
“Yes.”
“I know. But we can’t do nothing.”
“…That’s true.”
“Customers aren’t that simple. They don’t understand smoke points, but that’s because they were never taught.”
He began explaining.
“Most households use one type of oil. That’s normal. But preferences differ. Seafood lovers might use canola oil, meat lovers sunflower oil.”
The team was shocked.
‘He knows this?’
“Soybean oil is still the most practical. And oils like sesame oil are used differently.”
They looked toward the production crew.
No script.
“This kid…”
“But truffle oil…”
“It’s not suitable for domestic markets. Especially now, with people losing jobs.”
“…Then why suggest it?”
“Because Hana Food has never dominated the domestic market.”
“…!”
“The answer is overseas.”
The room froze.
“China and Japan are less affected by the crisis. We need unique products with competitiveness.”
“But truffle oil still isn’t viable—”
“Do you know what gives truffle its aroma?”
“…No.”
“2,4-Dithiapentane.”
“…What?”
“It can be extracted from petroleum.”
“…Petroleum?”
“Don’t worry. It’s not harmful if processed properly. But controversy should be avoided. Fortunately, it can also be extracted from garlic, broccoli, and celery.”
Silence.
Then realization.
‘This… could work.’
“China and Japan have strong culinary pride. Even if I only see it as a salad or appetizer oil, they might use it differently.”
“…That’s true.”
“Their markets are larger. A niche premium product could succeed.”
The employees were fully engaged now.
“Even domestically, it could work. People want to feel special during hard times.”
‘Just like I did.’
“Especially those focused on health.”
It was a perfect presentation.
Even the company president, who had been listening outside, entered and applauded.
“Excellent.”
The entire room stood and clapped.
“This year’s competition is decided. Congratulations.”
“Thank you.”
“But one concern. Will people buy truffle oil without truffles?”
“They will. People want the aroma, not the ingredient.”
“….”
“We could add tiny pieces for appearance, but it’s unnecessary.”
“Haha.”
“I just want to give consumers a new option.”
“I see.”
“Honestly, truffles themselves are divisive. The idea of ‘three great delicacies’ might just be marketing.”
“Interesting.”
“If this becomes a product, we should hold a cooking competition using truffle oil.”
“…You’re a natural businessman.”
Applause erupted again.
“You’ll participate too?”
“I’m not sure what to make with truffles.”
“That’s a shame.”
“But I do have another idea.”
“What is it?”
The president leaned forward.
“Let’s finalize the value of truffle oil first.”
“…Haha.”
‘He’s incredible.’
“You’re lucky.”
Mino smiled.