Poom has an international background, having been born in Thailand and studied in the US and Spain. He currently works for a Thai investment bank focusing on agriculture and alternative energy projects. Poom has been involved with his family's tapioca business for over a decade. His goal is to lead the business to develop sustainable alternative energy sources from tapioca, such as ethanol and biomass power, to reduce Thailand's reliance on fuel imports and create positive social impact. Poom will begin his MBA at MIT Sloan in the fall to further his knowledge and prepare for new challenges in developing tapioca-based sustainable energy infrastructure.
Are we taking the most appropriate steps to use ingredients in a sustainable manner in our bars? And what would we do if the ingredients we hold so dear simply weren't around anymore? Join a bartender, a botanist and two botanical buyers as they discuss the steps to controlling the ingredient chain from producer to consumer, and learn about practical steps that can encourage us to use our ingredients better. The seminar will include links and a platform that helps engage bartenders and owners in a way of making real changes in their bars, and join the debate on whether we can, and should be controlling more of our input into our ingredients.
Innovation and Commercial Success in BioRenewables: Energy, PlasticsSustainable Brands
Presentation on renewable energy, plastics, and solvents from bio-based sources.
Learn more about Sustainable Business & Design at: http://sustainablelifemedia.com
Meat the Mushroom is a food project what Lucia Zaquini and her team in Amsterdam is doing. This report records what Lucia did during her trip to Taiwan in June, 2014.
Biodiversity is the variety of life in all its forms, levels & combinations. To maintain the biodiversity of the Gaian organism is of vital importance because each species represents a node of connexion in the complex web of Life which sustains us. At the moment our industrial & highly consumerist civilization is responsible for the disappearance of some 200 species per day.
These are converted into human biomass on a daily basis, but we're destroying the foundation that support our own survival. So there is a big job to do. In this class we explore some direct ways of increasing biodiversity at a local level, like seed recuperation, habitat protection, & starting to change our diet in a conscious way so that it adapts better to the indigenous ecosystem of our region, instead of trying to adapt nature to our whims.
Are we taking the most appropriate steps to use ingredients in a sustainable manner in our bars? And what would we do if the ingredients we hold so dear simply weren't around anymore? Join a bartender, a botanist and two botanical buyers as they discuss the steps to controlling the ingredient chain from producer to consumer, and learn about practical steps that can encourage us to use our ingredients better. The seminar will include links and a platform that helps engage bartenders and owners in a way of making real changes in their bars, and join the debate on whether we can, and should be controlling more of our input into our ingredients.
Innovation and Commercial Success in BioRenewables: Energy, PlasticsSustainable Brands
Presentation on renewable energy, plastics, and solvents from bio-based sources.
Learn more about Sustainable Business & Design at: http://sustainablelifemedia.com
Meat the Mushroom is a food project what Lucia Zaquini and her team in Amsterdam is doing. This report records what Lucia did during her trip to Taiwan in June, 2014.
Biodiversity is the variety of life in all its forms, levels & combinations. To maintain the biodiversity of the Gaian organism is of vital importance because each species represents a node of connexion in the complex web of Life which sustains us. At the moment our industrial & highly consumerist civilization is responsible for the disappearance of some 200 species per day.
These are converted into human biomass on a daily basis, but we're destroying the foundation that support our own survival. So there is a big job to do. In this class we explore some direct ways of increasing biodiversity at a local level, like seed recuperation, habitat protection, & starting to change our diet in a conscious way so that it adapts better to the indigenous ecosystem of our region, instead of trying to adapt nature to our whims.
1. Would You Like a Cup of Poom?
The composition of myself can be described with those of a bubble tea:
Born in Thailand
Asian born with
Spent time studying in USA and Spain
international Working at KS Macquarie (partnering with
presence Australian banks)
Involved with family’s tapioca business for a decade
Tapioca is key! Worked part-time at family company since 2006
Fascinated by tapioca's many untapped possibilities
To lead the development of sustainable alternative
High calorie, energy sources from tapioca
High impact To reduce country’s reliance on fuel imports,
To create sustainable positive impact on society
Strive for the best but flexible
Goes well with Outgoing person with great sense of humor
every drink Work hard & Play hard
Source: http://www.paperblog.fr/3508015/a-la-
redecouverte-du-bubble-tea/
2. Poom’s Journey…. China to America
Extensive professional and educational experience, with international flavor
Grandparents immigrated to Attended primary school to high school Exchange program at Elliott County High
Thailand from China at Bangkok Christian College (1992-2004) School, Kentucky, United States
Born 4/9/86 in Bangkok Thailand’s oldest school, established in (2002-2003)
The second child of the family 1852 Graduated and received certificate as
Senior student
Bachelor in Economics Exchange program at Universitat Senior Associate at KS Macquarie
(international program) from Pompeu Fabra, Barcelona, Spain (2006) (investment banker)
Chulalongkorn University (2007) One of only two out of 80 applicant to Agricultural & alternative energy focus
Received First Class Honor be selected South East Asia’s largest wind farm
Thailand largest sugar company IPO
Thailand oldest university
3. Tapioca…The Little Plant That Could
There are many non-food usage of Tapioca in sectors like energy, medicine and packaging
Tapioca Overview
“Tapioca” or “Cassava” has been used in many industry, but
not many people know how valuable the plant is.
Tapioca is originated from South America
Thailand has an abundance supply of tapioca, and is
considered the largest tapioca exporter in the world
Tapioca crops can be separated into 4 parts: root, leaf, bole
and seed, each part can be utilized
Tapioca consists of two types, sweet and bitter
Tapioca can withstand extreme conditions more than most
crops, makes it easy for farmers to plant
Tapioca Opportunity
Tapioca is a root vegetable and popularly use in food industry. Each part of
tapioca can also be used in several ways: direct consumption, food and
product industries, livestock feeds, energy, etc.
1.Food: tapioca pearl, tapioca chips, monosodium glutamate (MSGs),
tapioca flour, instant noodle, sauce, ice-cream
2. Beverage: liquor
3. Pharmaceutical: capsules and tablets, alcohol
4. Energy: biofuel, biomass power Zero
5. Textile: printing cloth Waste
6. Pulp: tissue paper, container, cardboard
7. Animal Food
8. Glue: stickers, enveloped, gummed tape
4. Vision…Sustainable Alternative Energy
My goal is to lead my family’s business in the development of infrastructure for tapioca-based
energy as sustainable energy source
Our Company Vision
Our business, THH Group is specialized in tapioca business Introduce Tapioca as an alternative energy for Thailand
and operate for over 45 years Establish bio-energy division aiming to provide a
sustainable alternative energy such as
Our business is a mid-stream tapioca business. Our products
Ethanol
include:
Biomass power
1. Tapioca Starch
Expand downstream to environmental-friendlies products
Yearly maximum capacity of 120,000 metric tons
Generate profits from the product which safe for
Certified GMP and HACCP
consumers and promote environmental reservation
2. Tapioca Pellet and Tapioca Chips
Biodegradable products
Yearly maximum capacity of tapioca pellets and
Food
tapioca chips over 1,300,000 metric tons
Tapioca Starch Tapioca Pellet Tapioca Chips
Bio Energy Environmental –
Tapioca mid-stream friendly Product
Ethanol Biomass Power Plant Pulp Mold Pulp & Paper
5. Next Step…MIT Sloan
“I am ready to take on new challenges at Sloan
and look forward to meet new classmates
from MIT Sloan MBA Class of 2015”