MAGGI

 

How It All Started 

It was during 1860’s when Julius Maggi, the youngest among the five children of his Italian immigrant family in Frauenfeld decided to take charge of the hammer mill run by his father. The dream he nurtured was to launch wholesome food products which would not only satiate the cravings of people in Switzerland but across the world.

He wanted to make tasty, nutritious, affordable and easy to cook food for the working people, especially the women workers in the factories who didn’t have time to cook full course meal. 

What started with the powdered ready-to-make pea and bean soup in 1869, resulted in Maggi soups and liquid seasonings with the help and guidance of Fridolin Schuler, a physician friend of Maggi who was aware of concept of improving nutritional value of any meal.

 

Maggi’s Marketing Strategy

Right from beginning, under the guidance of Dr. Fridolin Schuler, the flour used in bouillon and noodles were made from pulses and legumes like peas and beans so that the product was nutritionally rich and easily digestible. After producing instant powdered soups in 1885, in the following year, liquid bouillon was produced

Maggi Campaigns 

The foremost and undoubtedly the most appealing campaign by Maggi was its advertising of “Two minute noodles” that attracted “entrepreneurs” to invest on 12 rupees a pack Maggi noodles for students and workers as well as for women who could satisfy the family by preparing nutrition-rich food in no time. 

Conclusion

Although controversies regarding the ingredients, especially regarding the presence of Lead, were there, it only helped Maggi to emerge with a new and consumer-friendly product range. From noodles to dips and sauces, soups to pazzta, spices to cuppa noodles –the variants offered by Maggi have appealed to everyone. 

Calcium, Iron and Sodium mixed in perfect balance in the carbohydrate rich Maggi products will ensure that no matter it takes little time to prepare but the product is wholesome and available at low cost.