Byron Bay Chilli Co’s sauces are to be sold in Bangladesh by Bangladesh’s largest processed-food conglomerate, PRAN Agro Ltd, who will produce them under licence at its factory in Natore.
This is the first agreement of its kind to produce food products in Bangladesh using Australian recipes, technology and the distinctive Chilli Co branding. The range will potentially be exported into neighbouring South Asian markets and possibly the Middle East,’ said John Boland, Byron Bay Chilli Co director, who said Austrade had helped his company. ‘Bangladesh has a growing middle class of around 30 million and is quickly developing as a significant consumer market for high-quality food products. It also provides access to neighbouring markets such as Nepal, Bhutan and the north-eastern states of India,’ said Gregory Harvey, Austrade’s New Delhi–based trade commissioner.
Other Australian brands in Bangladesh supply products such as juice, jam, honey, cereals, dairy, and pasta. Byron Bay Chilli Co’s sauces to be made in Bangladesh include Smokin Mango, Spicy Lemongrass, Fiery Coconut, Heavenly Habanero, Green Jalapeno and Red Bengali.
If you were thinking, ‘Surely Bangladesh has its own chillis’, you’re right. In fact, Bangladesh is home to one of the hottest chillis in the world. According to the Rahi SeedBank, the Bangladeshi Naga is a ‘Catastrophic Hot Chilli for Earth-shattering Burn’ that comes from the Bhut Jolokia / Ghost Chilli pepper, the former hottest chilli pepper in the world.
They claim the Bangladeshi Naga would log about 1.1 million on the Scoville Heat Unit scale (as a comparison a jalapeno would be around 7,000).
As they say on rahiseedbank.com ‘If you are not ready DO NOT TRY this! Only for the extreme hot chilli lovers, not for the scary heart!!!’