Organic methods and new plant drive Eiamheng Group expansion plans
- What began as a family-owned business in 1993 is now a leading producer in Thailand, supplying the food, pharmaceutical and industrial sectors
Country Business Reports interviews and articles by Discovery Reports www.discoveryreports.com
With plans for a new factory in Laos and a move to produce modified starch through socially conscious, organic methods, Eiamheng Group is on an ambitious growth path to drive its operations.
What began as a family-owned business in 1993 is now a leading producer in Thailand, supplying the food, pharmaceutical and industrial sectors. Under Eiamheng Group are four subsidiaries. Eiamheng Tapioca Starch Industry, Eiam E-San Tapioca Starch Industry and Eiamrungruang Industry mainly produce native tapioca starch, while Eiamheng Modified Starch focuses on the modified variety.
The company takes pride in sustainability and its environment-friendly business models, while educating and making sure that farmers have high profit margins.
Eiamheng Group is diligently working to improve modified tapioca starch to receive the clean label, an organic guarantee. With an on-site laboratory, the company aims to transform modified tapioca starch from native tapioca starch by using physical modification methods.
The company’s growth is primarily driven by high quality control of raw materials and strong relationships developed with customers – allowing the company to supply even when the produce is not in season. The location of its farms and factories also plays an important role in good crop yields.
“Farmer-and-customer partnership is a strong key of success for us,” says Sudawan Wangsuphakijkosol, managing director. “It’s not something every company can have.”
Producing about 2,500 tonnes of tapioca starch per day, Eiamheng Group caters to local and international clients through distributors in Indonesia, China, Japan and South Korea. It primarily supplies starch for the paper industry and to producers of food products such as sausages, meatballs, noodles, sauces, seasoning and dairy products.
Always on the lookout for partnerships, Eiamheng Group is open to research and development collaborations with universities or joint ventures in new markets with other companies overseas.
“We try to improve every year for us to enhance our production lines and be more efficient every time to create sustainable products and better profit for our customers,” Sudawan says.