Siam Canadian aims for new markets with meat division

Siam Canadian branches out into meat Siam Canadian’s meat division is headed by Justyna Popielska.Photo: Siam Canadian

Siam Canadian, which has a thirty-year track record as a frozen seafood supplier has now upped its interest in the frozen meat business and officially established a new entity, Siam Canadian – Meat Division, headed by Justyna Popielska and managed from Szczecin.

“The objective of the new division is to quickly build a significant position in the meat industry much in the same way that Siam Canadian has already realized in the frozen seafood sector,” explained Jim Gulkin, Siam Canadian’s Group Managing Director explained.

“I am confident Justyna will achieve this and we will aggressively continue to grow the meat division as we go forward.”

Justyna Popielska brings with her a wealth of experience trading in a wide range of meat products, sourcing from a broad group of top quality suppliers in South America, North America, Europe as well as Asia to established buyers in Asia and beyond. This combined with Siam Canadian’s existing network of suppliers and customers gives the Meat Division a strong base to build on.

“Siam Canadian has a record of success proven over the past thirty-plus years. Our current annual sales exceed $325 million and I am confident that the new Meat Division and a European presence will help fuel Siam Canadian’s further growth and diversification into new markets,” added Richard Williams, Siam Canadian’s Director of Group Business Development.

Based in Bangkok, Siam Canadian has shown continuous growth since its establishment in 1987, supplying importers, wholesalers, retailers and distributors in more than seventy countries, including a wide range of frozen seafood from its branches in Thailand, China, Vietnam, Indonesia, India and Myanmar as well as Bangladesh. Although primarily exporting frozen seafood, Siam Canadian also exports frozen fruit, vegetables, canned products as well as high quality meats and poultry.


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