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The Good Gin

GIN IS a drink that transcends classes and space. It could be found in the hands of cosmopolitans sipping classic G&Ts, or spilling on the streets from shots taken after work. A new gin called Archipelago by Full Circle Craft Distillers Co. shows off the full breadth of the Philippines, from all classes and spaces, distilled in a single bottle.

First off, when we say class, COO Matthew Westfall includes Filipino farmers in the story. While the juniper berries are imported from Northern Italy, the botanicals that go into the gin, which includes pomelo, dalandan (a Philippine citrus fruit), local flowers, Benguet pine, are all sourced from farmers from North to South. Mr. Westfall comes from a development background, so he was sure to source these ethically and sustainably, paying above-market prices for the farmers’ labor (which he is able to do due to the gin’s upmarket distribution, costing about P2,800 per bottle; 50% of the products are exported).

Speaking about the advantages of distilling gin here (their site is located near Mt. Makiling), Mr. Westfall said, “We have the freshest botanicals. We have the best and most flavorful citrus.”

“Everything grows in this country. That is fantastic.”

The distillery’s name comes from Mr. Westfall’s legacy. His grandfather was a White Russian émigré who landed in the Philippines and joined a beverage company in 1918, right after the Russian Revolution. Mr. Westfall, stepping out of stints in the Peace Corps, USAID, and other such organizations, set up his own beverage company 100 years later in 2018. “That’s full circle,” he said.

Mr. Westfall’s previous life influences his current one as a distiller, bringing a genuine spirit into the, well, spirit. “You think outside yourself. You think about sustainable impact. You think about bringing change to our environment.” This is why Full Circle operates on a zero-waste basis, composting the ingredients after they have been used for extraction, and, as mentioned above, pays above-market value for their ingredients.

While the distillery can only boast of a few months in operation, it has already won the Gold Medal at the World Gin Awards 2019 in London, as well as the World Spirits Awards 2019 in Austria. As a Philippine Economic Zone Authority-registered export-oriented entity, Full Circle is fully licensed and certified by the Food and Drug Administration, and has been granted a License to Operate and Certificates of Product Registration for each of its artisanal spirits. The company is registered with the Bureau of Internal Revenue with a license to manufacture alcohol, and with the Bureau of Customs for export and import activities.

Asking about the advantage of being new, Mr. Westfall said, “We’re allowed to innovate… we’re not in an industrial conglomerate where we’re looking at costcutting.”

BusinessWorld took a sip of the gin during its BGC launch earlier this month, and its scent was almost as fine as perfume, as well as a smoother mouthfeel and a livelier taste, competitive with finer gins available abroad.

“The Philippines deserves everything this good,” said Mr. Westfall. “It’s long overdue.” — Joseph L. Garcia

Cirtek bags contract with US chipmaker

CIRTEK Holdings Philippines Corp. (CHPC) on Wednesday said its subsidiary has bagged a deal with a US chipmaker, which is expected to generate $3 million in annual revenues.

In a disclosure to the stock exchange, the listed company said Cirtek Electronics Corp. (CEC) has been tapped by a US-based chipmaker and technology firm to make modules and chipsets that will be used in 5G wireless systems.

The unnamed company, which is based in Silicon Valley, specializes in telecommunications e-band ceramic modules and chipsets.

“The 5G products, which will be used for data traffic control and for high bandwidth, high speed transmitters, are expected to generate revenues to Cirtek of up to $3 million per year starting 2020,” CHPC said.

CHPC said the chipmaker “will transfer their assembly, pre-cap text and RF (radio frequency) final test line” from the United States to CEC’s facility in Laguna Technopark, Biñan, Laguna.

CEC will invest in upgrading its surface mount technology or electronic board assembly, capabilities and capacity.

At the same time, CHPC said another subsidiary Cirtek Advanced Technology and Solutions, Inc. (CATSI) is looking to boost revenues from its RF board module assembly business by 33% to $4 million this year.

“A major customer is consolidating its business and aims to capitalize on CATSI’s vast experience in RF, microwave and millimeter wave manufacturing,” the company said.

CHPC reported its net income attributable to the parent slumped 98% to $14,500 in the first three months of 2019, from $968,371 during the same period a year ago.

Consolidated revenues dropped 19% to $21.02 million in the first quarter, due to lower revenue contribution from Quintel, a US-based company it acquired in August 2017.

Digital lending firm AsiaKredit sees 50% loan growth this year

WWW.ASIAKREDIT.COM

DIGITAL consumer lending firm AsiaKredit expects 50% growth in its disbursed loans this year as it banks on responsible lending practices.

Michael Ashwin S. Singh, co-founder and chief executive officer of AsiaKredit, said in an interview that the online lending platform eyes to end the year with 100,000-150,000 in loans issued.

“We process 100,000 applications a month and we expect to grow this year by about 50% versus last year in terms of loans issued or disbursed,” Mr. Singh told BusinessWorld.

AsiaKredit issues short-term consumer loans ranging from 30 days to six months through its mobile application “pera247,” targeting the low- to middle-income market segments with no formal credit or banking history.

The digital lending platform started doing business in October 2017 after receiving its license from the Securities and Exchange Commission. Mr. Singh said the firm launched its operations banking on the country’s high smartphone penetration rate, robust economic fundamentals, and large unbanked population.

“This population needs access to credit, and they’re using their digital devices. That was perfect for us because we do our credit underwriting based on digital usage or footprint,” he said.

The mobile lending platform eyes to capture more clients by partnering with more merchants and relying on positive reviews from clients.

“To access larger markets, we need to reach out to more partners and treat our customers with respect. We rely on word of mouth and by treating them with respect, we will become one of the preferred digital lenders,” Mr. Singh said.

He added that AsiaKredit separates itself from other lending companies by adhering to responsible lending and collecting practices.

In May, the National Privacy Commission begun looking into 48 online lending applications that have been subject to harassment complaints of allegedly shaming clients with delinquent accounts. These loan platforms supposedly required access to a user’s contact information and data stored on their smartphones.

“We want to be in the market, and the way to be successful in doing that is to make sure you take care of our reputation…by doing things right. Everything we do is aboveboard,” the chief executive said.

Mr. Singh added that AsiaKredit abides by ethical practices in terms of handling delinquent accounts.

“We tell our customers — we make you tick several boxes — that if you are delinquent and unreachable for up to 72 hours, you give us the right to locate you through one of your contacts,” Mr. Singh said. “We give the delinquent customers some time to return our call. We notify them.”

He noted that when the company calls third-party contacts, they refrain from disclosing the purpose of the call and from using aggressive language.

“Our policies are simple and logical: treat the customer with respect; do not use aggressive, threatening or coercive language; develop a relationship with the customer that are in a delinquent phase, because that is the best way to make them come back,” Mr. Singh said.

AsiaKredit targets to capture unbanked and underserved Filipinos by gradually introducing services to them.

“For example, our short-term loan with a high interest rate. If you pay that product and prove to be a successful player, we graduate you to a cash loan product, which carries a more mainstream interest rates similar to credit card rates,” Mr. Singh said.

He added that this credit history will help clients access other banking services so they can eventually be included in the formal financial system.

According to the latest Financial Inclusion Survey conducted by the Bangko Sentral ng Pilipinas in 2017, only 22.6%, or some 15.8 million Filipino adults, maintain formal bank accounts, citing lack of money and lack of need to have an account as the main reasons.

Over the next five years, AsiaKredit targets to capture a million customers and grow its portfolio to $500 million, as it aims to exit the pilot stage as early as the fourth quarter of this year.

“Right now, we’re still very small since we’re on pilot. We’re still building our scorecard and partnerships,” Mr. Singh said.

“Probably by Q4 of this year, (we’ll be out of the pilot test) since we’re still testing our two new products. But definitely in 2020, we’ll be rolling out and scaling.” — Karl Angelo N. Vidal

Japanese cuisine two ways

TAPPING into the Philippines’ big market for Japanese cuisine, a new restaurant has opened in Makati which seeks to introduce to the local market more ways of enjoying dishes from the “Land of the Rising Sun.”

Located at the Japan Town of Top of The Glo in Glorietta 2, Shaburi & Kintan Buffet restaurant officially opened its doors last week, promising customers to satisfy their craving for authentic Japanese cuisine.

Shaburi & Kintan is a casual dining concept which brings together Shaburi and Kintan, two Japanese restaurants that serve shabu-shabu (hotpot) and yakiniku (grill or barbecue) in buffet settings.

It was introduced by Dining Innovations Ltd., whose chairman, Tomoyoshi Nishiyama, is the founder of the number one yakiniku restaurant in the world and who also introduced shabu-shabu, udon, and yakitori in over 200 restaurants in different countries.

Mr. Nishiyama, who flew into the country to oversee and lead the official opening of the first branch of Shaburi & Kintan, partnered with Dining Concepts, Inc.’s President Hubert Young to bring the restaurant to the country.

Mr. Young and his group were responsible for bringing to the Philippines the UCC Coffee chain and other Japanese food concepts: Coco Ichibanya, Mitsuyado House of Tsukemen, Mitsuyado Ramen Shokudo, and Tendon Kohaku, among others.

“I’m very happy to have Shaburi & Kintan at the center of Makati. The Philippines has a very big market for Japanese cuisine with its large population, which is second to Indonesia in Southeast Asia,” Mr. Nishiyama said during the restaurant’s opening on July 9, underscoring their decision to bring over the dining concept.

Shaburi & Kintan is divided into two areas for the shabu-shabu buffet and the yakiniku buffet.

Upon entry, the staff advises customers of the choices (such as the 90-Minute Weekday Lunch Course in Shaburi and the 90-Minute Dinner at Kitan) and they will be guided to the corresponding area to dine in.

For the yakiniku buffet, there are four options: the Regular Buffet, Kintan Buffet, Premium Kintan Buffet, and Special Wagyu Buffet. Customers can choose the type of rice and the meat they want.

Smoke from the grill is not a problem in the restaurant as it uses, owners said, Japanese technology that makes the smoke “magically dissipate.”

Over at the shabu-shabu buffet, options are broken down to Regular Shabu, Special Shabu, Shaburi Wagyu, or Special Wagyu.

Making the shabu-shabu offered at the restaurant different from the others is that customers are given a choice to have their own pot of preferred soup or soups depending on their liking.

Meat choices for both the kintan and shabu-shabu include premium chicken, pork, and beef cuts.

Apart from the quality meat available, the restaurant has a buffet display counter boasting of fresh vegetables.

Japanese and Korean side dishes like sushi rolls, chicken karaage, kimchi chijimi, vegetable kakiage and potato fries, among others, are also on offer.

To complete the meal, desserts, including soft serve ice cream, and unlimited glasses of drinks — soda, iced teas and coffee, among others — are available as well.

Prices of the buffet, which runs for 90 minutes, range from P355 to P1,999. The restaurant also offers a set menu which is good for 60 minutes with prices ranging from P419 to P895.

Having had success with the other concepts they have brought in here, Mr. Young said they are expecting Shaburi & Kintan Buffet to do well, even planning this early to open at least five to 10 more branches.

“The concepts can either be broken into either a combination again of Shaburi and Kintan, which is shabu-shabu and yakiniku. Or, we can also break it down to just a shabu-shabu store and a yakiniku store,” he said of the thrust they are planning to pursue for the restaurant. — Michael Angelo S. Murillo

Samsung launches new Galaxy tablets

SAMSUNG has launched its newest lineup of Galaxy tablets in the Philippines, aimed at individuals constantly on the go.

The Galaxy Tab A with S Pen, A 10.1, and S5E are now available at Samsung authorized stores nationwide, the company said in a statement.

The Galaxy Tab A 8.0 with S Pen has an eight-inch screen and is equipped with a 1.8GHz Octa-core processor, 3GB RAM and 32GB internal storage, expandable up to 512GB via microSD. It also has an eight-megapixel (MP) rear camera and 5MP front camera. The tablet is likewise LTE-ready and has a 4,200 mAh battery.

The tablet is available in the colors black and grey at a suggested retail price of P15,990.

Meanwhile, the Galaxy Tab S5e is the slimmest, lightest tablet in its class, weighing at 400 grams and measuring 5.5 millimeters thin, Samsung said. The tablet has a 10.5-inch sAMOLED display with a quad-speaker system by AKG and Dolby Atmos’ surround sound.

The tablet has a 13MP rear camera and a 8MP front camera, and a battery life of 7,040 mAh with a fast charging feature.

The Galaxy Tab S5e comes in black and gold colors and is priced at P26,990.

On the other hand, the Galaxy Tab A 10.1 has a 10.1-inch IPS display and runs on a 1.8GHz Octa-core processor. It has 3GB RAM and 32GB internal storage, which also expandable up to 512GB via a microSD card.

The tablet has an 8MP rear camera with LED flash, a 5MP front camera, and is 4G LTE ready. It also features has a dual-speaker system with Dolby Atmos 3D surround sound and is equipped with a 6,150mAh battery.

The Galaxy Tab A 10.1 also comes in black and gold and has a suggested retail price of P16,990.

Samsung has also partnered with Netflix to deliver thousands of hours of content for its tablets, the firm said.

Bids for term deposits climb as central bank hikes offering

BANKS’ DEMAND for term deposits increased further on Wednesday as the Bangko Sentral ng Pilipinas (BSP) offered a higher volume to investors.

The BSP received P88.91 billion in tenders for its term deposit facility (TDF) yesterday, well above the P80 billion placed on the auction block and higher than the P83.825 billion received a week ago for the central bank’s P60-billion offer.

Yesterday’s P80-billion auction volume is the highest amount the BSP has offered under its term deposit facility this year.

Broken down, bids for the seven-day papers totalled P37.495 billion, above the P30 billion up for auction and more than the P27.82 billion in tenders seen a week ago for the P20-billion offer.

Banks asked for yields from 4.51% to 4.5944%, a slightly narrower range versus the 4.5-4.6% margin seen the previous week. The average rate settled at 4.564%, higher than last week’s 4.5466%.

Meanwhile, the 14-day papers received P30.89 billion in tenders versus the P30 billion placed on the auction block. This is also more than the P33.365 billion in bids logged for the P20 billion on offer last week.

Accepted yields settled between 4.55% and 4.675%, higher than the 4.5-4.6588% range sought in the previous week and causing the average rate to increase to 4.6148% from last week’s 4.5931%.

Bids for the 28-day term deposits, on the other hand, reached P20.525 billion, filling the P20 billion on the auction block. However, this is lower than the P22.64 billion in offers seen a week ago versus the P20-billion auction volume.

Returns sought by lenders ranged between 4.5% and 4.75%, steady from last week’s margin. Still, the average yield inched up to 4.6492% from the 4.6407% in the previous week.

The TDF stands as the central bank’s primary tool to shore up excess funds in the financial system and to better guide market interest rates.

The BSP’s Monetary Board last month kept rates unchanged on expectations of steady inflation and economic growth and as it monitors the impact of recent monetary adjustments.

The central bank left the interest rate on the BSP’s overnight reverse repurchase facility untouched at 4.5%. The interest rates on the overnight lending and deposit facilities were likewise held steady at five percent and four percent, respectively.

BSP Deputy Governor Francisco G. Dakila, Jr. attributed the recent increase in TDF demand and offer volume to “increased system liquidity coming from the reduction in reserve requirement ratios (RRR) and higher disbursement by the national government.”

After a 100-basis-point (bp) RRR cut across all banks on May 31, the BSP trimmed the reserve ratios of universal and commercial lenders and thrift banks by another 50 bps on June 28 to 16.5% and 6.5%, respectively.

Another 50-bp reduction will be implemented on July 26 to finally bring the RRR of big banks to 16% and thrift banks to 6%, which completes the phased cuts the BSP announced in May. — R.J.N. Ignacio

Top chefs say you shouldn’t grill these foods — especially burgers

By Kate Krader, Bloomberg

IF THERE’S a food that epitomizes summer more than a grilled burger, name it.

And yet, not one, not two, but three different chefs have told us to tell you to take those burgers off the coals immediately. Instead, put them on a griddle or plancha — a solid surface where you won’t lose any valuable fat or flavor to the flames below.

A couple years ago, Bloomberg Pursuits reported on the Do Not Grill List, which included shish kebabs and flaky fish. But you didn’t listen, did you? Now other cooks have stepped forward to advise on even more foods you shouldn’t grill, including items that are popular on restaurant menus, such as grilled lettuce and thick-cut bacon. Not only are those bacon slices a fire hazard, there’s also not much chance they’ll cook through before they burn.

Here are more foods you shouldn’t grill in the name of a backyard party — call it the “Do Not Grill List II.” Chef Gray Brooks offers a compromise for those reluctant to give up on grilled burgers entirely: “If you really want that grilled burger smell rolling out of your yard to entice your neighbors, just keep one burger aside for the grill. It’s a worthwhile sacrifice.”

BURGERS
Who Says: Bryan Voltaggio, chef and co-owner, Voltaggio Brothers Steak House, Washington, D.C.

Why: “My brother Michael and I put burgers on our restaurant menus, but even at home we keep them off the grill. Instead, we use a plancha or a heavy-duty pan to griddle them. The sear you get from the even cooking surface always gives you a perfectly juicy burger.”

Who Else Says: Gray Brooks, chef and owner, Littler and Jack Tar & the Colonel’s Daughter, Durham, N.C.

Why: “Do not grill burgers. Way too much of the delicious beef fat winds up in the fire. When burgers are seared on a flat top, or in a cast-iron pan, that fat renders out and becomes a cooking medium and helps form a really nice beefy crust. If you really want to cook burgers on the grill — which I totally understand, grilling is one of the coolest things to do in life — put a cast-iron griddle on the grill. You can also grill the onions, which are a great way to still get the smoky grill flavor on the burger.”

Who Else Says: Tae Strain, chef, Momofuku CCDC, Washington

Why: “I know it’s the American standby, but the best burgers come from planchas or a cast-iron pan. Perfect burgers are all about the crust but equally the umami rich fat and natural juices. On the grill, you lose that because the fat drips down onto the coals, and you need those juices.”

PEELED SHRIMP
Who Says: Ford Fry, chef and owner, Little Rey, Atlanta

Why: “You see this everywhere, and it is terrible everywhere! Grilled shrimp, the already peeled kind. (Caveat: Grilling shrimp in its shell is another thing and totally encouraged.) Shrimp flesh is too susceptible to drying out when introduced to a hot grill, whether marinated or not. Shrimp scream to be cooked gently and lovingly bathed in butter. If someone insists on smoky shrimp, cook them gently, off direct heat, then transfer to a bath of emulsified butter to finish cooking.”

LETTUCE
Who Says: Roberto Deiaco, executive chef, Avena Downtown, New York

Why: “In spite of the fancy grilled salads you see, don’t grill your lettuces. Many greens such as Boston lettuce, red leaf and green leaf, retain a lot of water, and they just wilt. Also, radicchio gets more bitter on a grill.”

SKINLESS CHICKEN BREASTS
Who Says: Leonard Botello IV, pitmaster and owner, Truth BBQ, Houston

Why: “There’s one thing that I don’t grill, and that’s boneless, skinless chicken breast — the texture can turn to rubber, and grilling sucks out all the moisture.”

SAUSAGES AND THICK-CUT BACON
Who Says: Jocelyn Guest and Erika Nakamura, co-founders, J&E Smallgoods, New York

Why: “The last thing you want to do is put a raw, uncooked sausage right on the high heat. The casing will shrink and the meat will expand, resulting in unplanned July Fourth fireworks. If you want to grill them, poach the sausages in water or beer first. And do not grill thick-cut bacon. Bacon is delicious, but setting your house on fire from bacon fat is not. If you want crispy thick-cut bacon, use your broiler or stovetop, or go to Peter Luger.”

TOP ROUND AND BOTTOM ROUND
Who Says: Michael Lomonaco, chef, Porter House and Hudson Yards Grill, New York

Why: “Don’t spend any time trying to grill steaks or roasts cut from this hindquarter-round section of beef. They’ll end up tough. These are best oven-roasted with lowered heat; the high heat of the grill is too much for these leaner cuts.”

TORTILLAS
Who Says: Julian Medina, owner, Latineria Grand Central Terminal, New York

Why: “You should never throw tortillas on the grill, which makes them hard and stiff. Instead, use a griddle or plancha to warm the tortillas up evenly, and the flat surface helps them retain moisture.”

PINEAPPLES AND PEACHES
Who Says: David Guas, host, American Grilled; chef and owner, Bayou Bakery, Arlington, Va.

Why: “It’s more trouble than it’s worth to put peaches and pineapples on the grill. Depending on the ripeness, the fruit can disintegrate. The grill also needs to be thoroughly cleaned beforehand so that the fruit doesn’t take on the flavor of whatever meat — or fish! — was cooked before. And then you have to do another major grill cleanup when you’re done.”

DFNN to expand offshore gaming operations

DFNN, INC. is expanding its offshore gaming business with the establishment of a new unit valued at P15 million.

In a disclosure to the stock exchange Wednesday, the listed firm said its board of directors has authorized the incorporation of Nico Bayan, Inc., which will have an authorized capital stock of P15 million.

DFNN said it will subscribe to P5 million worth of outstanding shares in Nico Bayan.

“The incorporation of Nico Bayan is intended to be used as a vehicle for the expansion of its offshore gaming operations,” the company said.

This move comes amid the increasing presence of Philippine Offshore Gaming Operators (POGOs) in Metro Manila, with real estate consultancy Leechiu Property Consultants expecting the sector to take up a total of 450,000 square meters of office space in the metro by year’s end.

There are currently 56 licensed POGOs, according to the Philippine Amusement and Gaming Corp.

Incorporated in 1999 originally as an IT solutions provider and systems integrator, DFNN is now involved in systems integration, programming and customization, consultancy, and gaming developments.

DFNN currently engages in online gaming services, with its subsidiary Pacific Gaming Investments Pty. Ltd. working on game developments for the firm, HatchAsia, Inc. for management and technology expertise, and iWave, Inc. for system integration software and technology development.

The company said it looks to cater to the needs of the emerging Asian gaming industry with new gaming content through a wide offering of products, systems, and solutions.

DFNN recorded a 64% drop in its net income attributable to the parent to P18.41 million in the first quarter of 2019, amid a four percent increase in gross revenues to P308.29 million.

Shares in DFNN climbed 0.17% or a centavo to close at P6.01 each at the stock exchange on Wednesday. — Arra B. Francia

Zamboanga electric co-op pays P150M to WMPC

ZAMBOANGA CITY Electric Cooperative (Zamcelco), through its investor-managers, paid P150 million to Western Mindanao Power Corp. (WMPC) during their hearing at the Energy Regulatory Commission (ERC) on Wednesday, the power distribution utility said.

The compromise agreement is the second in the legal dispute with WMPC, the cooperative’s investor-managers Crowninvestment Holdings, Inc. and Desco, Inc. said in a statement.

Henry Virola, Zamcelco chief management officer, said of Crown-Desco’s P2.5-billion capital infusion into power utility, P370 million had gone to WMPC. So far, he said the group had paid P370 million out of the P447 million in payables that the company was demanding “on top of our overpayments.”

The cooperative had pointed out supposed overbillings worth P441 million made from 2015 to 2018. The amount covered pending payables the cooperative incurred to the power supplier, but WMPC cut its power supply in response.

In April, Zamcelco and its investor-managers filed a motion with the ERC for a claim for refund of its overpayments. The motion also sought the withdrawal from and the ERC’s dismissal of the application for approval of the co-op’s power supply agreement (PSA) with WMPC.

The group said the motion stated that the overpayments were made as WMPC overbilled the co-op for capacity recovery fees, and operations and management. But it added that this was done without basis as the PSA between was not yet in effect.

Mr. Virola said WMPC charged Zamcelco for a fixed capacity of 50 megawatts (MW), when the utility would not use more than 25 MW a month.

“Without an effective PSA, WMPC should have only charged the cooperative for actual nominated or utilized capacity,” he said.

He said his group was still waiting for the ERC’s decision on their motion for a claim for refund and for the dismissal of the application for Zamcelco-WMPC PSA’s approval.

Crown-Desco was awarded the investment-management contract for Zamcelco in September 2018. It started managing the cooperative in January this year. — Victor V. Saulon

Industry 4.0: Advanced technologies, security key to unlock competitiveness in manufacturing

By Yeo Siang Tiong
General Manager for Kaspersky Southeast Asia

IN BUSINESS, growth is achieved either by buying or building. These are the traditional approaches.

In the 21st century though, another option that has emerged is called leveraging growth. This happens when a company ties up with trusted third-party resources to create new value and mutual synergies. The goal is for companies to drive innovation, accelerate advancement and capture the maximum economic benefits.

INDUSTRY 4.0
This is the concept behind Industry 4.0, otherwise known as smart manufacturing.

Industry 4.0 is the global trend of automation and data exchange in manufacturing technologies. We’re now talking about machines, materials and products that are connected and can communicate with each other.

With more access to data, smart machines become real and smart factories take shape, which are far more efficient, productive and generate less wastage than conventional manufacturing plants as we know them.

Way past the era of mechanization, electrification, and automation, the industrial digitization promises an entirely new way to produce and market goods straight to the consumer.

Here in Southeast Asia, the manufacturing industry is on the upswing. Truly a uniquely diverse region, the 10 different countries that make up the ASEAN bloc are all at varying stages of development, too. And the world’s attention has shifted to this burgeoning economic zone that is poised to become the largest economy by 2030.

INDUSTRIAL DIGITIZATION IN SOUTHEAST ASIA
What also sets Industry 4.0 apart from its previous industrial revolutions are its wider scope and impact.

The Fourth Industrial Revolution includes cyber-physical systems (or industrial control systems), the Industrial Internet of things, cloud computing and cognitive computing. If harnessed successfully, the potential financial impact of digitization for Southeast Asian nations is projected to be worth $216 billion to $637 a year by 2025, according to a McKinsey study. We in the region seem to be in the right place at the right time.

It’s interesting to note that just five years ago, ASEAN’s top three — Singapore, Malaysia and Thailand were making significant headway as far as manufacturing progress is concerned. Back then, Vietnam, the Philippines and Indonesia were recognized as emerging players.

Fast forward to this year, the manufacturing conditions across the region has been showing fast improvement and growth in every aspect. So much so that a few advanced markets are now embarking on strategic initiatives to unlock their full potential.

Leading the pack is Singapore, which is capitalizing on Industry 4.0 to transform its existing industries and catapult itself into its vision of advanced manufacturing trailblazer in Southeast Asia.

INDUSTRY 4.0 IN THE PHILIPPINES
But how do we really challenge the traditional business models? What steps do we need to take to fully adopt Industry 4.0 to work in favor of our economies?

Let’s take the case of the Philippines. As one of the emerging market economies in Southeast Asia, the growth prospects for the Philippines is optimistic. In the next five years to 2023, the country’s gross domestic product is projected to grow at 6.6% annually. Both government and industry sources credit the manufacturing sector as a key economic growth driver.

While the latest Nikkei ASEAN Purchasing Manager’s Index shows the Philippines registered a very high reading of 52.3 compared to its regional counterparts, improvements are still marginal though.

This is not surprising. Unfortunately, the Philippines is classified as a legacy country which possesses a robust production base at the moment but faces grave economic risks in the future.

Currently, it needs tremendous improvement first in areas such as institutional framework, investments in human capital and boosting technology platforms and innovation capacity before the country’s manufacturing sector can reap the benefits from adopting Industry 4.0.

CHOOSING PARTNERS
From a technological perspective, jumping in the Industry 4.0 trend will not be without any drawbacks in terms of security. The level of ultra advanced technologies that goes into industrial control systems requires an equally sophisticated degree of cybersecurity policies and measures in place.

Aside from manufacturing, Industrial Control Systems (ICS) are very much in use in other critical industries such as power grid, transportation, oil and gas, chemical, nuclear power and water treatment. The potentially massive business disruption and damaging effect on the public and governments arising from breaching such industrial environments has been very attractive for cybercriminals.

In fact, social engineering tactics targeted at the human component of industrial environments has been proven to expose the systems to cyberattacks many times in the past. Our research at Kaspersky shows 54% of industrial organizations have had more than cyber incident in the past 12 months.

What’s the worst that could happen when confronted with a cyberattack? A business would have to deal with financial losses, theft of trade information or damage to reputation.

Our security experts have revealed that Southeast Asia leads the ranking of regions worldwide when it comes to the highest numbers of ICS infections blocked. There were 61.6% of machines attacked in the first half of 2018 and another 57.8% attacked in the second half of last year.

The Philippines ranks fourth among countries in the region with the most percentage of ICS attacks (41.6%) during the second half of 2018. The same period showed the internet was the top source of threats blocked on 26.1% of ICS computers. It was also this time when a slight increase in the percentage of ICS computers on which malicious email attachments were blocked.

Building an Industry 4.0-ready ecosystem as in the manufacturing sector means serious investments in talent, machinery and technology. That’s why choosing technology providers and supply chain allies are very crucial decisions to make.

An advice I can share is for companies to look for technology partners with unmatched expertise, an impressive track record of success, round-the-clock local support, and whose solutions have been subjected to independent tests which they have passed consistently with flying colors.

I recommend the following to organizations which may have started establishing an Industry 4.0 environment:

• Regularly update operating systems, application software and security solutions.

• Apply necessary security fixes and audit access control for ICS components in the industrial network and boundaries of an enterprise.

• Provide dedicated training and support for employees as well as partners and suppliers with access to your network.

• Restrict network traffic on ports and protocols used on edge routers and inside the organization’s OT networks.

• Use ICS network traffic monitoring, analysis and detection solutions for better protection from attacks potentially threatening technological processes and main enterprise assets.

• Deploy dedicated security solutions on ICS servers, workstations and HMIs that secure OT and industrial infrastructure from both random malware infections and dedicated industrial threats.

• Form a dedicated security team for both IT and OT sectors.

• Equip these security teams with proper cybersecurity training as well as real-time and in-depth threat intelligence reports.

Cashalo hits client goal

CASHALO has surpassed its goal to have a million clients by the first semester. — HTTPS://WWW.CASHALO.COM/

MOBILE LENDING platform Cashalo breached its target to hit a million clients in the first half of the year as the firm moves into the credit business.

Cashalo General Manager Hamilton C. Angluben said the lending firm ended the first semester with about 1.5 million registered users, greater than one million it earlier targeted.

Cashalo also had more than a million financial identities and four million application downloads as of end-June.

“Because of our two new products, we cannot have a real accurate forecast given the growth is exponential, not incremental,” Mr. Angluben told BusinessWorld in a recent interview.

He added that Cashalo is “moving more into credit business” and “not much in cash loans,” as it seeks to address the need of Filipinos for credit.

“It’s really what we see the need of Filipinos right now. Less than two percent of the population have a credit card. Imagine the problem we’re addressing and we’re trying to solve,” Mr. Angluben said.

In April, Cashalo launched in beta mode its air ticket financing, wherein customers can book domestic Cebu Pacific flights which can be paid in installments.

According to Cashalo’s website, the loan limit is P7,000 and can be paid within three or six months. Loans can be approved in as fast as four hours.

“This will move on to other e-commerce players. Once we’ve done it with Cebu Pacific, it’s easy to implement it to other retail players,” Mr. Angluben told reporters during its anniversary banquet.

Apart from this, the digital lending firm last month also launched on beta mode its micropayment financing, wherein clients can borrow starting at P200, which can be used to pay in convenience stores, groceries, and drug stores, among others.

“With this product, we will be able to approve anyone as long as you see the data you send to us is consistent. Maybe 80-90% who applied will get this one,” Mr. Angluben said.

Cashalo started operations last year as a joint venture between Hong Kong-based financial technology firm Oriente and Gokongwei-controlled JG Summit Holdings, Inc.

It offers cash loans and consumer basket financing through its mobile platform. Application is done online, requiring clients to submit documents and IDs digitally.

In December, Cashalo became a wholly-owned subsidiary of Oriente after it increased its stake in the fintech firm to 100% from 50%. However, JG Summit continues to be “an important strategic partner and investor” of Oriente. — K.A.N. Vidal

The fluidity of Glenfiddich

FLUIDITY, as a term, expresses the ability to change. Fluids take the shape of their containers; and can be seen in various forms, either in a liquid state, or as a solid or gas. Glenfiddich, as a single-malt whisky (and thus a fluid), is expected to do the same.

During the preliminary round of Glenfiddich’s World’s Most Experimental Bartender 2019 in the Philippines, Glenfiddich was made into solids (as jelly or as pastry), or enjoyed in its liquid form. The preliminaries were held earlier this week in Makati.

The contest was a battle between nine pairs, with one bartender and one person from a creative industry (there was a photographer, a grooming expert, a tea master, and a tattoo artist, and then various chefs). Three pairs were selected to go on to the finals, and the sole winner from the finals will be flown to Scotland for the championship. The three pairs that stood out at the preliminaries were Faye Fernando, a bartender from Cove Manila, and James Llamera, Research and Development, EDSA Beverage Design Group; John Lorenzo Luna, bartender from Run Rabbit Run and Don Carpio, a freelance baker and pastry chef; and finally, Kathrin May Osmillo, Head Bartender at Oto, and Fonso Sotero, owner and pastry chef at Lampara.

Tradition doesn’t normally mix well with experimentation; tradition being a series of rituals perfected and performed again and again over time. But Brett Bayly, Regional Brand Ambassador for Glenfiddich in Southeast Asia, then pointed to the brand’s history of pushing boundaries. “The concept came around based solely in the fact that we’ve broken boundaries so many times,” he said. In the 1960s, they were one of the first distillers (if not the first) to create the single malt category as a premium brand, and today Glenfiddich is the world’s bestselling single malt, making the gamble pay off. Mr. Bayly also spoke about the brand’s various experiments in recent times such as finishing off whiskies in IPA casks, or else sherry casks, or ice wine casks.

Speaking about bartending as its own creative industry, Mr. Bayly said, “You’re going to always have to try and come up with new drinks, new things to keep the customers entertained.”

On a deeper note, he compares mixing a drink to painting. “It comes down to balance. It’s kind of like that… it’s kind of like someone doing a painting — at what point do you say enough is enough?”

Every drink, no matter how similar, will come with a bartender’s unique signature: “As long as there’s similarity and personal expression in that… that’s where I see the artistic side of bars.” — Joseph L. Garcia