Wednesday, April 7, 2010

Mad Hatch

Mad Hatch

  • Published: 2/04/2010 at 12:00 AM
  • Newspaper section: Motoring

Ford has turned the RS into a manic front-wheel-drive with 350 ponies to deal with under its bonnet.

- Man, that colour looks cool!

You bet, and that is certainly the way to go in making a special edition of a high-performance car. In this case, we are talking about the Ford Focus RS which has evolved into a beast known as RS500.

Ford calls such livery black "foil" paint which makes the car look like Darth Vadar's choice of transport. As seen is these official pictures, the paint's effect is best appreciated with sunlight filtering in setting the surrounds aglow.

Whereas other brands are turning to flashy colours like green and orange (like the Lexus LFA Nurburgring in the report below), Ford has seemingly made a tasteful choice with that carbon-like feel that helps bring out the aggressive lines of the RS.

Its badge indicates how many will be made.

- And those red seats inside...

Yeah, another work of art, or maybe that's a little subjective. But the way the red colour contrasts with the exterior's surely stirs up emotions.

However, the same could not exactly be said of the fascia and steering wheel which feel rather ordinary, despite some red stitches on the wheel, gearbox cover and door panels.

Probably, potential owners of the RS500 wouldn't really care because they are most likely to be after the enhanced performance the car promises.

- And how much madder is it now?

It's now madder by a good 50 horses. To be precise, the RS500 produces 350hp - arguably the highest output ever seen in a production model with front-wheel drive.

What the high-performance blokes at Ford's SVT team did was modify the induction and exhaust systems to gain on that 15% amount of increase.

As a result, the 0-100kph sprint is down by 0.3sec to 5.6sec. Top speed remains the same as the regular RS, 260kph.

Despite the use of an electronic differential on the front axle, the RS500 should really be a mad car to handle on the limit. According to the European media, torque steer is already so prevalent in the normal RS.

- Hmm... wouldn't an Evo or STi suffice then?

Seats and the exterior get contrasting colour schemes.

Maybe, because the Evo X from Mitsubishi and the STi from Subaru - and also the Golf R from Volkswagen - employ four-wheel-drive to keep all their power at bay.

The Evo produces 280hp, STi 300hp and Golf R 270hp. But don't let those inferior figures fool you. The vee-dub, for instance, goes from 0-100kph in a claimed 5.5sec - 0.1sec faster than the RS500 - armed with a dual-clutch automatic. The RS500 still has a traditional gear stick.

That said, RS500 owners would take more pride in owning the most powerful Ford Focus, not the meanest hot hatch around.

While this is certainly a matter of personal taste, the RS500 only comes in three-door form like the Golf R; the Mitsu's a four-door saloon and Scooby a five-door hatchback.

And as Motoring has learned, Subaru is introducing the STi treatment to the Impreza saloon at the New York auto show.

- Can I get any of these cars in Thailand?

The only one available on an official basis is the five-door STi costing B4m. The Evo X is estimated to cost B5.2m if it reaches Thai shores, which could roughly be the price of the RS500. Brand representatives, especially mass-market ones like Ford and Mitsubishi, usually don't take interest in selling these high-performance machines because of servicing complexities.

Despite relatively small engines, their imported status and macho power outputs exceeding the 220hp tax barrier means the maximum in taxes.

The RS500 could come via the grey market. And there will definitely be a handful of enthusiasts in Thailand asking for it simply because it looks kewl.

Relate Search: FORD FOCUS RS500

About the author

Writer: Motoring


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HDD industry to boost resources and research

HDD industry to boost resources and research

Joint-collaboration with US universities

  • Published: 7/04/2010 at 12:00 AM
  • Newspaper section: Database

Attempting to retain Thailand's position as a global hard disk drive (HDD) manufacturing base over the next five years, the HDD industry aims to boost its capabilities in advanced research by collaborating with Carnegie Mellon University and other US universities with the aim of transferring research activities by global HDD suppliers from the US to the Thailand.

Leading hard disk drive manufacturers together with academic institutes and the government announced a HDD Expo which will be organised at Bitec from May 26-28. For more information, visit www.hdd-expo.com.

Sampan Silapanad, president of the Electronic and Computer Employers' Association and vice president of magnetic head operations at Western Digital (Thailand), said Thailand's hard disk drive industry last year was worth 413 billion baht, contributing 4.5 percent of GDP and employing a workforce of around 220,000. The industry also provided local valued added to the country around 100 billion baht.

"However, as hard disk drive manufacturers are listed on the Stock Exchange, they need to consider all possible risk factors in order to continue with future investments and political issues are part of their considerations. The closure of Suvarnabhumi Airport in 2008 had a big impact on business because 80 percent of deliveries are by air," Sampan said.

Meanwhile, Jeff Nygaard, vice president and country manager of Thailand Operations, said worldwide HDD shipments were forecast to reach 650-670 million units this year. This represents a growth of 15 percent compared to last year's shipment of 590 million units.

"Demand for storage is increasing due to rising Internet traffic, which is expected to exceed 56 exabytes per month by 2013, with a compound growth rate of 40 percent. Moreover, although you may not imagine it, 40 exabytes of unique new information will be generated worldwide this year," Nygaard said.

"Mobile wireless, data analytics, digital video and system density have driven storage demand in 2009 to 2011, while cloud computing will play major role in increasing the demand for storage usage from the second half of 2010 to 2012.

"Based on Seagate's more-than 26 years experience in Thailand, we have seen continuous growth of the HDD industry, shifting from low-technology production utilising a massive workforce to high-technology production utilising a highly efficient automated process in the last 10 years.

"Thailand and Asia are part of a growth of opportunities, especially in the time that technology shifted from existing technology to the heat-assisted magnetic recording (HAMR) process to increase its density," Nygaard said.

Chayakrit Charoensiriwath, researcher at the Hard Disk Drive Institute (HDDI), said there is a possibility of establishing joint research collaboration with leading universities in the United States, such as the University of California, Berkeley, Carnegie Mellon University and the Massachusetts Institute of Technology (MIT) to transfer knowledge in HDD core technology.

"This is an important milestone to uplift Thailand to the upstream level of the industry in order to retain the country's attractiveness as a key HDD manufacturing base. And there is a need for a government budget of at least 200-300 million baht to support scholarships and joint research activities, which is very small compared to the 100 billion baht valued added the industry contributes to the country," Chayakrit said.

The industry source said Thailand has been a long-established HDD manufacturing base, with four global HDD manufacturers locating major manufacturing bases here and it needs a lot of investment in order to build new factories. If Thailand can uplift its technical capability in advanced research, there is a possibility that Western Digital and Seagate Technology will consider moving some parts of their research and development to Thailand.

"However, there are some challenges from the current political instability as well as inflexible of Board of Investment policies compared to Malaysia, Singapore, China and Vietnam, neighbouring countries that have policies that attract new investment to the HDD industry," Chayakrit said. He added that in the past few years, HDDI had received funding from the government for high level scholarships in master's and doctoral degrees as well as joint research projects with the private sector, which showed that Thailand can provide around 30 percent of the overall assembly line production machine tools for HDD.

Within the next five years, HDDI is expected to provide at least 70 percent of the machine tools for the HDD production process for local SMEs.

Apinunt Thanachayanont, Dean of the College of Data Storage Technology and Applications at King Mongkut's Institute of Technology Lat Krabang, said there is an opportunity to attract HDD industry research and development to Thailand because this is a time of technological transition in the production process. "If R&D is established here, close to the manufacturing base, when a factory has a problem it will be easier to solve the problem and control the process rather than flying in an expert from US.

Currently, there is a collaboration, the Industry/University Collaborative Research Centre, which involves HDDI, 20 academic alliances and private manufacturers to conduct joint research.

Academic experts will play an important role in solving industrial problems so there is a need to increase the number of master's and doctoral degree-holders to at least 300 people to serve the industry.

Relate Search: Sampan Silapanad, Electronic and Computer Employers' Association, Western Digital

About the author

columnist
Writer: Suchit Leesa-nguansuk
Position: Reporter

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Social media changing whole business outlook

Social media changing whole business outlook

Increasingly interactive strategies focus on services before goods

  • Published: 7/04/2010 at 12:00 AM
  • Newspaper section: Database

The increasing popularity of social networking is leading to a big shift in business perspective.

In the typical model, businesses attempt to gain the best deal, merchants try to achieve the most profit, and buyers look to secure the lowest price. But from now on, thanks to the undeniable influence of social media, businesses can no longer continue solely with the same practices they have employed in the past.

"This is the impact of social media," said Manoo Ordeedolchest, Chairman of ICT Policy, Sri Pathum University. "It has brought all communities together with its interactive technology and it is hard for businesses to gain profit from this."

The businessmen have to change their attitudes from zero sum to positive sum, Manoo said, noting that it's not only the sellers and buyers who stand to benefit, but also society as a whole. He cited the example of trading goods packed by plastic bags as an unsustainable practice.

Manoo said that the emergence of social networking technology represents a huge change for business, and it is different to when e-business emerged, as Manoo reasoned that the concept of business transformation had not yet been realised when this began.

Citing the National Statistical Office (NSO), there were around 10 million Internet users in Thailand, or 15 percent of population, in 2007. The Internet community is expanding and this year the projected number of Internet users is some 17 million.

As of this year, baby boomers (born before 1959) account for 43 percent of the population, and Manoo considers many of this demographic to be illiterate in ICT. This proportion will decline to 27 percent by 2030.

The new generations - X, Y and Z - account for 21, 23 and 12 percent of the 2010 population, respectively, and these ratios of these groups are projected to be 17, 19 and 20 percent, respectively, by 2030.

"Generations X, Y, and Z will play a greater role in society and they are not amazed by ICT or social networks," Manoo said, predicting that by 2030, more than a third of the whole world population will be connected to the Internet and social networks.

Manoo Ordeedolchest

"We will have a single unified market of more than three billion people; a virtual market via social networks," he said, citing the United Nations' estimate that the world population will reach nine billion by 2040.

"Over the next 20 years, these three to four billion people will be the voice by which your business lives or dies," said the Software Park board chairman.

Citing Stephen Vargo and Robert Lusch, Manoo noted that the business concept has changed from its traditional 4P to innovation and services by focusing more on knowledge and skills. In the virtual unified market, the voice of customer is all-powerful.

"There will be three billion customer voices that businesses must listen to more and adjust themselves to," he said, adding that business must view services rather than goods as the focus of economic and social exchange.

Business must take a customer-centric approach, which Manoo called the "outside-in" strategy. A customer-centric approach focuses on services, no matter what the business sells, while goods become appliances for service delivery, and to conduct business effectively, companies must gain a thorough understanding of ICT, because is the tool that will support this approach.

"Businesses must change their mindset from goods-dominant logic to service-dominant logic," he said, pointing out that businesses don't depend on products, rather the service of that product.

Virtually every product today has a service component. ICT is driving business toward a service-based economy.

A service-based economy can refer to one or both of two recent economic developments. One is the increased importance of the service sector in industrialised economies, while IT is of relative importance to service in a product offering. That is, products today have a higher service component, referred to as the "servitisation of products".

"Servitisation" is an attempt to transform products to services. "You still sell the products, like cars, kitchenware, and whatever, by are selling them in a service context," said Manoo.

Traditional service businesses, such as hospitality, still exist, and with this comprehension, Manoo said, it implies all economies are service economies and all businesses are service businesses.

ICT is driving the whole economy to the era of service-based economy, by using innovation to transform business. Business must thus find the way to be scalable, via social media.

Manoo gave Thai massage as an example which of a physical service, and then discussed how to scale it and how to use the Internet to employ service-dominant logic. The first condition of servitisation is to digitise the product so that people around the world can see it. Digitising Thai massage could be done in the form of animation, article descriptions, and publicising via social networks.

"If we understand this, we can digitise everything on social websites and subsequently we can scale," Manoo said.

"Thus, if business acknowledges this concept, we can view the outcome of positive sum. The strategy is trying to change the transaction to a relationship. Once we are in the social network, the services must be personalised and customised."

He noted that in the past, personalised service and customised service required a high investment cost, but now businesses can do this at a low cost by employing ICT and social media.

Innovation requires a range of knowledge by which organisations have to find external resources. The supply chain and value chain is being transformed. Manoo pointed out that the success of a business depends on "co-creation" between customers and sellers.

People empowerment (customers and people) is important, said Manoo, pointing out that the US is moving towards this track as the government's policy is for "citizen empowerment". This can lead to sustainability.

Pointing out the food processing business, in which Thailand is a world leader, Manoo noted that from now on, the voice of the customer will be ever-powerful.

Once a consumer posts on Facebook that he has experience a problem when consuming Thai products, others may also post about their own similar problems, which can be highly damaging to a business.

The government thus must be more serious in controlling the quality of the Thai products, as otherwise this business will be unsustainable. The products must ensure, not only to sellers and buyers, but also to the world inn general, that they are both healthy and environmentally friendly.

For Thailand to pave the way for this direction, there must be collaboration between business, the education sector and the government to carry out research and development on service-dominant logic and the impact of ICT on business transaction to understand the direction of business transformation.

Businesses should understand the ICT infrastructure and how to market their services and communicate with customers via Facebook and other social media. "If the executives have no knowledge of IT, how can they lay down a strategy?" asked Manoo.

M Interaction managing director Siwat Chawareewong noted that marketers have applied social media as a source of information-gathering to aid purchasing decisions. However, he said this does not work in every case.

Siwat cited the examples of Oishi Green Tea, Pringles, Coke and Pepsi as those that have successfully undertaken a different marketing approach.

Pringles uses a video clip to present a story surrounding the brand. Coke does not talk about the specifications of its goods, but rather about its brand and fan club. Pepsi attracts viewers by aligning with an existing event or image that consumers are already interested in, for example, Academy Fantasia.

Siwat said marketing on social media must consider product categories because consumers exhibit different types of behaviour when making purchasing decisions.

He broke this behaviour into four categories: high involvement/rational decision; low involvement/rational decision; high involvement/emotional decision' and low involvement/emotional decision.

The group of high involvement/rational decision covers high-price products such as cars, condominiums and computers, for which consumers require detailed product information and after-sales service to help them make a decision.

The group of low involvement/rational decision covers less expensive products such as toiletries and snacks. Purchasing decisions are often influenced by advertising, promotions and other activities.

The high involvement/emotional decision group covers non-essential products that consumers choose more consciously, for example designer clothes, and so marketers should pursue a more intimate style of promotion. An after-sales services is also important.

The low involvement/emotional decision group covers impulse purchases.

"Reputation is shaped by what people say about you, rather than what you say about yourself," Siwat concluded.

Relate Search: Manoo Ordeedolchest, Chairman of ICT Policy, Sri Pathum University, Citing the National Statistical Office

About the author

columnist
Writer: Sasiwimon Boonruang
Position: Database Reporter

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Thursday, March 25, 2010

Date with history

Date with history

Cave inscriptions outside Henan and archaeological digs in Xian stake claim to the exclusive 'Seven Wonders of the World' club

  • Published: 25/03/2010 at 12:00 AM
  • Newspaper section: Horizons

It seemed like a date with destiny, finding myself standing in front of this gigantic Buddha statue revered by his followers all over the world. Carved into a cliff, the statue was one among thousands of inscriptions and other statues found in the Longmen Grottoes about 12 kilometres south of Luoyang, a city in China's Henan Province.

The Museum of Terracotta Warriors and Horses in Xian is one of the most significant excavations of the 20th century. The excavated site, straddling 16,300 square metres, was opened to the public in 1975. It was declared a World Cultural Heritage by Unesco in 1987.

Declared a World Heritage site by Unesco in November 2000, the statue and the labyrinthine network of grottoes it towers over have long been foremost on the minds of Buddhists, especially those of Chinese ancestry. The caves spread across two mountains: Xiangshan to the east and Longmenshan to the west, and between them flows the Yi River by whose banks tourists sit waiting for cruise boats watching flocks of birds in flight.

And if you hang around until evening, you will be rewarded with the most romantic sunset you will ever see, as the rays of the setting sun reflect off the river casting an eerie glow so impressive that to me, for a long while, seemed the best part of my tour.

The giant Buddha statue overlooking Longmen Grottoes up in the mountains of Luoyang. For more than a thousand years Buddhism has wielded considerable influence in China, shaping in more ways than one the way of life of its people and its culture.

Luoyang is also home to the fabled Shaolin Temple, the birthplace of Chinese martial art kung fu. Tourists can admire kung fu exponents in action at the temple and elsewhere in the city, and should they want to learn the martial art they can enrol at the temple, because Luoyang now markets itself as the kung fu hub of the world.

Apart from Luoyang, China offers a multitude of other historical sites to explore.

Our tour _ courtesy China's Xinhua news agency and Thailand's Foreign Ministry to promote bilateral relations _ began at Xian, once China's capital city but today of Shaanxi Province, located in the southern part of the Guanzhong Plains.

Culturally and historically the ancient city holds a special place because several dynasties ruling China in the last 3,000 years made Xian their capital and seat of power. The Museum of Terracotta Warriors and Horses, and the Mausoleum of Emperor Qin Shi Huang _ famous archaeological digs acclaimed as the eighth wonder of the world _ sit there.

Next stop was the 13-km-long City Wall dating to the Ming Dynasty and a castle built at the time, where we saw local and foreign tourists riding bikes and posing for pictures.

The Giant Wild Goose Pagoda Temple, a symbol of the ancient city and a renowned repository of Buddhist scriptures brought back from India, is also a must see. Tourists can climb the seven-floor pagoda for a panoramic view of the city. Cultural and historical sites aside, Xian is also famous for its Chinese dumplings, that most restaurants serve up to the accompaniment of dance and music to tourists visiting the city.

n front of me is the gigantic Buddha statue widely known among international tourists. The Buddha statue, carved into a cliff, was one of thousands of thousands inscriptions and statues found in the Longmen Grottoes, about 12 km south of Luoyang, a city in the West of Henan province, China.

These two giant marionettes at the Museum of Terracotta Warriors and Horses in Xian are symbols of Chinese achievement in the field of science and technology. The warrior is 7.2 metres tall and weighs 654kg, while the little girl is 4.5 metres tall and weighs 208kg. The marionettes were lead performers during a ceremony held marking the opening of the 2008 Beijing Olympic Games.

The Longmen Grottoes, the Unesco's World Heritage Site registered in November 2000, is home to Buddhist subjects and caves and densely dotted along the two mountains : Xiangshan to the East and Longmenshan to the West. Between the two mountains is the Yi River where the tourists like to sit along the river bank to see flocks of flying birds and to wait for cruising boats.

However, if you stay there until the evening, the tourist attraction is about as romantic a place as you will find anywhere in the world. The sunset reflected in the waters of the Yi River where will be impressing you most in the tour so far.

Luoyang is also the city of Shaolin, the Chinese temple where most Thais known it as a Kangfu Chinese training centre. Now the Chinese government has promoted it as the country's Chinese Kangfu training centre to attract tourists around the world to visit and to see their Kangfu shows.

Apart from Luoyang city, China, the largest country in Asia, still offers a multitude of sites and things for tourists to explore. Organised by China's Xinhua News Agency and Thailand's Ministry of Foreign Affairs to promote relations between the two countries, the tour started from Xi'an, the centuries-old capital of Shaanxi province and former capital of China, located in the southern part of the Guanzhong Plain.

Xi'an is the ancient city famous for its rich culture and history because several dynasties of China during 3,000-year development had ruled and placed their capital there. The renowned Museum of Terracotta Warriors and Horses and Mausoleum of Emperor Qin Shi Huang , praised as the eight major miracle of the world, are located there. Most tourists were stunned when they see such a discovery which made the Mausoleum of Qin Shi Huang one of the most famous archaeological sites in the world.

A symbol of Xian, the Big Wild Goose Pagoda is a well-preserved ancient holy Buddhist site. Standing 64.5 metres, the pagoda is a national cultural relic located in the Da Cien Temple complex in the southern part of Xian about four kilometres from downtown.

After these sites, the 13- km City Wall of the Ming Dynasty, the largest and most intact Ming Dynasty castle in the world is the next stop. There a lot of Chinese locals and tourists are seen riding bicycles and taking photos one another of the city view they like.

The Giant Wild Goose Pagoda Temple, considered a symbol of the ancient city and renowned for storing the Buddhist scriptures brought back from India, is also a must to go. Tourists can go up to the seven-floor pagoda to see the panoramic view of the city centre.

Xi'an is not only famous for its rich cultural and historical sites, but also various kinds of Chinese dumplings. Most restaurants in the city sell the dumplings and simultaneously organise dance and music shows to reflect the graceful and magnificent time of China to attract tourists around the world.

Zhengzhou, the ancient capital of the central Henan Province, was our next destination. A study in contrast, Zhengzhou boasts ancient civilisation and modern developments, one of them being a new housing project for 800,000 local residents and businessmen, about 20-30 minutes drive from the inner city area.

Beijing was the last leg of our trip. Apart from the Great Wall and the Forbidden City, the Beijing Planning Exhibition Hall is another interesting attraction that most tourists miss out because it is not on most tour itineraries. Here you can learn how big the city is, its past and what the future holds for the capital city as China's influence and clout grows in the years to come.

Flight time from Beijing to Xian is about an hour and 50 minutes. By train it takes 12 hours.

Zhengzhou is connected by trains daily plying the Xian-Guangzhou route. Board the train at the Xian railway station, which is generally crowded because Xian is the hub of trains connecting the southern provinces of China.

For useful tips, visit these websites:

- China National Tourism Office: http://www.cnto.org

- TravelChinaGuide.com

- Henan Provincial Tourism Administration: en.hnta.cn

- Air China: http://www.airchina.co.th

This man is one of many vendors selling kites in front of the Big Wild Goose Pagoda Temple.

Many locals in Xian ride bicycles around the City Wall for exercise. Bicycle rent per one hour is only at 20-30 yuan (95-142 baht). The 13-km-long wall was built some 600 years ago during the times of the Ming Dynasty.

Passengers queue up at the entrance to the platform of the railway station in Xian, the hub of trains connecting central China to other parts of the country. The station is notoriously busy and crowded most of times, and to be on safe side passengers are advised to arrive two hours before departure time.

I saw this Chinese lady walking around the park in Zhengzhou’s new district selling colourful balloons, but after spending 30 minutes watching her she still had no buyers.

Travelling from Xian to Zhengzhou, I was feeling hungry. For breakfast I had these steamed buns, congee and fried vegetable; they were not yummy, though.

From the top of the tower of Central China Television ( CCTV) in Beijing, you can get a good view of the Chinese capital.

Built like a bird’s nest the National Stadium in Beijing, venue for the opening and closing ceremonies of the 2008 Olympics the city hosted, is the pride of China. This architectural masterpiece is now a popular tourist attraction.

A woman performing a dance that gives visitors a glimpse into the ways of the ancient Tang Dynasty that once ruled from Xian. Shows such as this are typical of most local restaurants, and tend to highlight the glories of former Chinese dynasties.

A novice in kung fu pose at the Shaolin Temple, which is open to tourists and part of the tour itinerary of most travel agents in China. Located in Luoyang city, Henan Province, it has some 30,000 pupils from all parts of the country. The government is promoting Shaolin as the hub of Chinese martial art.

The Great Wall of China, built more than 2,000 years ago, is one of the Seven Wonders of the world. I rode a cable car to reach this point outside Beijing and on the return leg switched to a toboggan, sliding down the wall to the ground. I enjoyed it a lot.

About the author

columnist
Writer: Anucha Charoenpo
Position: Reporter

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Thai winery with an international outlook

Thai winery with an international outlook

  • Published: 19/03/2010 at 12:00 AM
  • Newspaper section: Realtime

Founded in 1986, Siam Winery is Southeast Asia's largest producer of wine and grape-based products, with popular brands such as Monsoon Valley Wines, Fresco Fruit Flavored Wines, Spy Wine Cooler and imported wines brands Mont Clair, Kookaburra's Head, Chateau Vendome and Peter Vella.

Making a strong team at Siam Winery are, from left, Kim Wachtveitl, director of Business Development, Daniel Schwalb, director of Marketing and Sales, and Hans- Peter Hoehnen, winemaker and viticulturist consultant.

"Part of our vision is to establish a strong wine culture in Thailand," said Kim Wachtveitl, director of Business Development of Siam Winery Trading Plus Co. "At the same time, we're working towards putting Thailand's name on the world wine map.

"Siam Winery launched Monsoon wines in 2003 in Thailand, the UK and USA, as a new experience for diners: a premium Thai wine that can be especially enjoyed with Thai food. We've found that the concept works very well, especially in the European market.

"The quality of Thai wine continues to get better and better, and this gives us more opportunities to find new markets overseas. We've won quite a few awards, which have brought us more recognition, and wine commentators from Australia, the UK and the USA have discovered us.

"Monsoon Valley has become an internationally recognised Thai wine and we'll begin our trade fair road show this year at ProWein in Germany, the world's most important international trade fair for the wine and spirits industry."

ProWein is held every year in Dusseldorf, and this year some 35,000 trade visitors and more than 3,000 exhibitors from around the world are expected to attend. The growing number of registered participants and exhibitors suggests a positive outlook for the industry, and ProWein has always been a good indication of world consumption trends both in terms of demand and preferences.

"At the fair, we'll be looking to recruit more international partners, and also building up the Thai wine name in the global market. ProWein is just the kind of venue for achieving these goals," said Kim.

"We'll also be talking about our Hua Hin Hills vineyard, the home of Monsoon Valley wine, a growing development that we are very pleased with. We feel our wines and vineyards will generate more interest and a positive outlook for the Thai wine industry, as well as Thai tourism."

Monsoon Valley has been growing rapidly in the international market, where the trend in wine consumption is favouring 'New Latitude' wines.

"We enjoyed a 40 percent sales increase in Japan last year," said Kim. "And we're very pleased to have added France's Carrefour supermarket to the 20 countries currently carrying our products."

Siam Winery products are widely available in leading retailers as well as most deluxe hotels and restaurants throughout Thailand, and are also exported to over 20 countries around the world.

SOME OF SIAM WINERY'S AWARD-WINNING WINES

The Thai-inspired labels of Siam Winery wines.

Monsoon Valley White Shiraz 2007

Australia's World Wine Report 2009 Asia Chapter's tasting panel found this ''a more substantial offering than most other local rose wines and a first for shiraz. Its pleasant musky aromas with just the right amount of sweetness on the palate''.

It received a Gold Medal at the 2008 AWC International Wine Challenge in Vienna; Silver Medals at FBAT Wine Challenge, Bangkok 2008; Syrah du Monde, Ampuis, France 2008; and Mundus Vini, Germany 2008; and a Bronze Medal at the London Internaitonal Wine & Spirits Competition 2008.

White Shiraz 2008 received Bronze Medals from Japan Wine Challenge 2009 and FBAT Wine Challenge, Bangkok 2009, and a Commended Medal from London Internaitonal Wine & Spirits Competition 2009. Robert Parker awarded it 86 points in March 2009.

Monsoon Valley Colombard

Originating in southwestern France, the colombard grape when planted in Thailand creates a wine similar to sauvignon blanc _ clean and fresh with crisp acidity and lemon, pomelo and green apple flavours.

The 2007 vintage was voted a Best Bargain by the Australian World Wine Report 2009 Asia Chapter tasting panel, and named Best of Class for white wines under 600 baht, with a Silver Medal from the FBAT Wine Challenge, Bangkok 2008; Mundus Vini, Germany, October 2008 awarded it 82 points and Robert Parker gave it 87 points in March 2009. The latest release received a Commended Medal at the London International Wine & Spirits Competition 2009.

Monsoon Valley Blended White 2008

The wine is blended mainly from the indigenous malaga blanc and some colombard. It is a light, fruity wine with notes of citrus and a melony character. The light to medium bodied palate has crisp acidity balanced by a touch of residual sugar though still a dry style. This could go very well with Asian cuisines. Robert Parker awarded it 86 points in September 2008, and 84 points in March 2009.

Monsoon Valley Shiraz

Fully ripened grapes are hand-picked for this wine. Well-balanced and structured, it has aromas of ripe plum, sour cherries and subtle notes of spices and coffee.

Shiraz 2008 was awarded a Silver Medal the FBAT Wine Challenge, Bangkok 2009 and a Commended Medal at the London International Wine & Spirits Competition 2009.

Monsoon Valley Muscat

A fortified wine, 15 percent alcohol per volume, sold in half-bottles, this is rich, sweet and well balanced with aromas of roses and luscious lychee on the palate. It was awarded a Bronze Medal at August 2008 London International Wine & Spirits Competition, and a Commended Medal at the Decanter Wine Awards, London, September 2008. Robert Parker gave it 84 Points in March 2009.

Monsoon Valley Chenin Blanc Late Harvest 2009

The grapes were left to ripen on the vines for an additional 10 days to intensify the sugars for this sweet, aromatic wine with honeyed, peach and dried fruit flavours. It was awarded a Bronze Medal at the Japan Wine Challenge, Japan, July 2009.

No survey of Siam Winery products could be considered complete if it failed to mention the Mont Clair Reserve range, Bin 5 Cabernet Sauvignon, Bin 6 Chardonnay and Bin 9 Shiraz. The wine is imported from South African vineyards and blended and bottled at Siam Winery.

The wines are clean with well balanced fruit and acidity, and give a good account of themselves. At the retail price of 285 baht a bottle, they have the additional virtue of affordability, and are making the pleasure of drinking wine with food more widely accessible.

About the author

columnist
Writer: Pamela Tan
Position: Writer


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Nature's supermarket

TV host Charongsak shares his discoveries and the importance of food in the cultures of villagers living in forest communities

  • Published: 25/03/2010 at 12:00 AM
  • Newspaper section: Outlook

After watching celebrities and superstars act as food gurus in luxurious restaurants on television for years, like most viewers, Charongsak Rongdet doubts if these people are psychics who can tell what the food tastes like just by looking at it.

Host/producer Charongsak Rongdet rediscovers ‘e-poom’ or tadpole in a river in Pa-pae village in Tha Wang Pha, Nan. PHOTOS COURTESY OF CHARONGSAK RONGDET

''How can they tell if they haven't even lifted the spoon from the dish yet,'' Charongsak points out.

The 29-year-old TV host and producer recently spoke about lifestyles and jobs related to food as a prelude to Pak-Tong Lae Khong-kin (Mouth, Stomach and Food), a three-day seminar about cuisine, cooking and eating culture that begins today at the Princess Maha Chakri Sirindhorn Anthropology Centre.

His observations not only drew laughter from the audience, but they also described a common scene found in many typical food shows that feature pretty faces, haute couture dishes and chic venue decorations.

Most of the suggested ingredients or recommended restaurants are high-end or are available only in the city. ''How could a villager afford lobster that costs 3,000 baht a kilo

[gramme]?'' he says.

Food culture, design and creativity are not only limited to pretentious, decorative venues in the big city, but everywhere else as well.

For five months, Charongsak has been turning things around in Pattakarn Baan Thung (Indigenous Restaurant), to talk about something beyond what's being consumed. He explores the world of indigenous produce and discovers how they are so important to a village; as well as local dishes, made and eaten around the country.

‘E-poom’ or tadpole, an indigenous ingredient, is usually found only in clean water sources.

Divided into two parts, Charongsak first travels into a community, near and far, to rediscover the indigenous ingredients to be used, either locally grown vegetables or domesticated animals. Then the rediscovered ingredients become a part of the dishes presented in the show: one in the traditional way by the villagers; and the other adapted and presented in a contemporary way _ as often seen in luxurious restaurants _ by the TV crew.

Hidden behind the colourful dishes and contemporary presentations, as well as unprepared script, is the food for thought for both outsiders and insiders. In one series, he replaces tomatoes in a Northern dish called namprik ong with locally grown strawberries, and adds foreign ingredients into local dishes such as larb kob (minced frog in Northern-style spicy salad). The presentation allows outsiders to see the local ways and norms of the villagers; and the insiders can learn to preserve nature as well as their community and to connect with the contemporary world.

''I'm not just telling the audience how an indigenous dish tastes, I also feature the way of life, culture and wisdom of the people behind the dish,'' says Charongsak. He's always surprised by what he learns when out on location.

The rediscovered ingredients are turned into traditional and adapted meals by the villagers and TV crew. But all are presented in a contemporary style.

For example, he discovered that certain villagers have learned from their experiences how to lure a kapom or tree lizard with just a whistle to get a nod _ literally _ before catching it with a piece of rope with a noose. And from experience they know that the lizard would automatically nod when it hears a whistle.

In a recent series the audience follows Charongsak into a community forest that is looked after by the community committee in Phaisali, Nakhon Sawan to rediscover pak e-noon or Adenia heterophylla (Blume) Koord, which is not only a source of nutrition but also a main source of earning money.

After paying the entrance fee _ which later goes to forest preservation _ anyone without equipment such as a knife or matches can enjoy all-you-can-pick pak e-noon to cook at home or sell the freshly picked produce to middlemen waiting at the exit. No equipment is allowed to enter the forest for fear the whole trunk of the fragile pak e-noon plants would be cut.

''The villagers would raise their eyebrows to the idea of environmental preservation,'' explains Charongsak. ''But they immediately understand when you say to them that they will have enough pak e-noon to eat for a very long time if they take good care of the community forest.''

Following a local into the forest, Charongsak scoops his hand into the villager's worn out sack only to find rather unusual objects such as a mirror and a hairbrush. The villager who works solo explains that the mirror is used when dust gets in his eyes and the brush is to comb the ants out when they fall into his hair. The young host also learns from the same villager that he's never lost his shoes wherever he leaves them unattended: He's wearing one blue sandal on his left foot and a green one on the right.

Charongsak helps the villagers to find e-poom for their evening meal.

''It sounds trivial but these little things show how people who don't have many choices in life never give up on their fate,'' says Charongsak.

While the urbanites have to cope with time limitations, the villagers must deal with budgets. Urbanites are offered a variety of foods from different cultures and regions, depending on the budget. ''But they tend to forget about more local vegetables that were once consumed during their parents time,'' says Charongsak. With budget limitations, the villagers enjoy picking up produce for free in their supermarket built by nature _ the forest.

Villagers in Phaisali and nearby communities earn as much as 400,000 baht a year from selling produce between the season from December to March. ''Without asking for a loan, a villager can easily write-off a 10,000-baht debt only if he or she is diligent enough to pick up pak e-noon every day,'' explains Charongsak. ''Anyone can make money from it.''

Not only drawing local knowledge from the villagers for the rest of the world to learn, Charongsak brings new ideas to the villagers while cooking with them for the second part of the show as well. Instead of following the local way of eating strawberries with sugar and salt, a guest chef from Chiang Mai prepares strawberry sauce on roasted pork for the villagers to enjoy while the TV crew uses strawberries to substitute madan (garcinia) for the sour flavour found in tom som pla-tu (fish in sweet and sour clear soup).

Such an adaptation, says Charongsak, makes the villagers realise the changes outside their village. And despite their brilliant old ways of doing things, there's always something that could be done in a different way; strong efforts and trials result in new inventions.

''What if our papaya becomes hamburger filling one day?'' says Charongsak, dreaming of the local produce becoming an ingredient for the world.

''The first people to gain the advantages of such a phenomenon would be the local villagers who grow the papaya.''

Relate Search: Charongsak Rongdet, Pak-Tong Lae Khong-kin, Princess Maha Chakri Sirindhorn Anthropology Centre

About the author

columnist
Writer: Sirinya Wattanasukchai
Position: Reporter

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Made with plenty of heart

Made with plenty of heart

Rolf Schaefer, president of Thai-German Meat Product, talks about why he loves his occupation

  • Published: 19/03/2010 at 12:00 AM
  • Newspaper section: Realtime

He wants to keep it a secret, and you just have to guess Rolf Schaefer's age. His remarkable good skin makes him look much younger than he really is and moreover, the super-senior is very active in fulfilling his role as Thai-German Meat Product's president.

‘‘Make them with your heart as much as your hands,’’ said master butcher, Rolf Schaefer.

When asked, "How do you keep fit?" The jolly German replied: "By running around in the TGM factory."

During his stay in Thailand, Schaefer lives near the Wellgrow Industrial Estate in Bangpakong, Chachoengsao. And on working days, he arrives at the TGM factory around 6am to "run around" the factory, firstly to "sawasdee" the Thai staff at various departments before getting his hands on sausage-making.

Does the president need to make salami himself? "It's good motivation for our workers as well as a guarantee for quality products," he said.

Schaefer, a certified master butcher, had his own business in Mannheim, Germany, and was a consultant for a Japanese meat processing company before taking on this position in Thailand.

"Bunsong Srisiam [founder of Thai Sausage] visited me in Mannheim in 1980. We couldn't communicate in English and used sign language. He had a love for the same occupation and that made me want to help him," recalled Schaefer, who thereafter frequented Bangkok to teach Bunsong's team - without pay - how to make scrumptious sausages, meatloaves and hams.

The big-hearted master butcher shared his expertise with them as well as encouraged the development of new products. Ultimately, a joint venture between Thai Sausage and Schaefer Fleischwaren resulted in Thai-German Meat Product (TGM), and that now has Schaefer staying in Thailand for six months each year to oversee R&D.

Last month, the company held a big party to celebrate the success of 15 products, for example black pepper loin, red hot sausage and wasabi ham, which won the 2009 DLG award from the German Agricultural Society.

While he has now accepted a salary, the biggest reward for Schaefer is to see results and TGM's success.

What makes you look so young?

I don't use any cream, and wash my face with water. I love my occupation and working keeps me young. It's the hard work that makes me look young. This morning, I didn't do any hard work and my face was not so young.

Also, I don't smoke, I don't drink alcohol, I sleep well and I have only one wife.

How long have you been married?

Fifty five years and my wife, Katharina, is still a nice girl like she was when we first met. After World War II, the German government gave us two Deutschmarks to build a future. We opened a shop, then a factory and I worked in creating and making products while my wife managed sales.

Starting from zero, we started up Schaefer Fleischwaren GmbH in Mannheim. She has always been a great partner both in business and my life.

Was it hard to build a business after the war?

Due to the scarcity, we had to make the most of meat. Sausage-making, an age-old tradition, was therefore very important at that time.

I just loved my job, making and selling my products every day, while seeing the results of my hard work and getting good feedback from customers kept me going. So the business grew from all the hard work and the love I have for my occupation.

Rosemary ham, one of TGM’s award-winning products.

Why did you want to become a butcher?

Helping with miscellaneous tasks that a kid could do at the butcher's, I wanted to become a butcher since the age of seven. And at 14, I went to school to study the subject. It took three years of study and five years of apprenticeship before applying for a master butcher certification.

There used to be 45,000 butchers in Germany but today not many people are interested in this profession. Moreover, production now involves computerised machines instead of being handmade and so one may not have to learn the basics and the tricks of the trade. Still, even with the technology available, it's most important to know the basics.

Can you give some basics and tricks of sausage-making?

Make them with your heart as much as your hands.

The secret is how to preserve meat with salt, pepper and spices in order to make it tasty. I use more than 40 spices from around the world, for example, nutmeg, cardamom, caraway, in my recipes.

Taste is very important. Thai German Meat Product offers four brands: Thai Sausage, TGM, Eurola and Schaefer. Thai Sausage products have been developed with a Thai tang while Schaefer offers an authentic German taste.

Have you tasted Thai sai krok (sausage)?

Honestly, I don't like the smell of garlic - it's too strong. Chilli is too hot. There's too much garlic and chilli in Thai foods. And perhaps it's the spicy food that is giving many Thais pimples.

What was your first impression of Thailand?

I heard of a country that was hot all year-round. I wondered, "Is there such a country?" And that made me come to Thailand to see for myself.

My first visit was in the early 1980s, and Thailand was a lot different back then with less traffic and not so many skyscrapers. But one thing still remains the same is Thais - people who are very friendly and always with a smile.

I love Thailand and spend six months of the year here. The warm weather is good for an old man.

How did you find Thailand's processed meat market?

I visited the supermarkets and saw how three to four sausage companies had similar products. It's typical in Asia for companies to copy each other instead of creating and developing new products.

How do you create new products like wasabi ham?

We want to introduce new products to serve customers' taste preferences. Since a lot of Thais like spicy foods we thought that ham and wasabi would be a nice combination. Our R&D team worked on this idea, which turned out to be a tasty, award-winning product.

With the language barrier, how do you communicate with the Thai staff?

I cannot speak Thai, so I used sign language and if they don't understand, they can look into my eyes and feel how much I love what I do. That should inspire them to make superb sausages too.

Is that why TGM products won so many 2009 DLG award?

Definitely, people are a key success factor for a company.

Also, production is of a high standard. We select high quality raw material without antibiotics, beta-agonist, and other chemical substances.

We use imported raw materials, like spices and sausage casings, which leads to a higher production cost and a higher price of the products.

But with the quality it's value for money, and it's this quality that makes winning products.

Do you have a favourite product?

I love all my children. But I do have a special liking for making dried sausages like salami. Like wine, the older, the better the taste.

Because of the long shelf-life, salami is good for a tropical country like Thailand. It can be made from mixed pork and beef and after 15 salami recipes, I'm currently working on a pure pork salami.

Are sausages your staple?

Germans eat processed meat all day. They can have sausages for breakfast, salami sandwiches for lunch and meat loaf for dinner.

While on average a German consumes 46 kilos of processed meat per year, a Thai eats only two to three kilos.

With more quality products and varieties available, perhaps Thais will eat more sausages and enjoy them like Germans do.

About the author

columnist
Writer: Kanokporn Chanasongkram
Position: Reporter

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