Thursday, October 22, 2009

Cameron Highlands Farmer Protest

Farmers dump cabbages to protest low price of vegetable
Thursday October 22, 2009

Malaysia Nanban reported that vegetable farmers in Cameron Highlands will continue to dump cabbages in front of the Cameron Highlands Federal Agriculture Marketing Authority (Fama) to protest the low price of the vegetable.

Cameron Highlands Vegetable Growers Association secretary Chay Ee Mong said the farmers were incurring losses since August due to the slump in the price of round cabbages.

He said they had asked Fama and the Malaysian Farmer’s Association (LLP) to reduce imports of the vegetable to help farmers, but had yet to receive any reply.

He added the association was unhappy that Fama had failed to the monitor monthly import of over 4,000 metric tonnes of round cabbage from China and Indo-nesia.

He said that the the excessive import of the vegetable had affected prices and caused losses to the farmers. -- The Star

Protesting vegetable farmers chuck cabbage
Tuesday October 20, 2009

IPOH: More than 300 vegetable farmers in Cameron Highlands will continue to dump round cabbages in front of the Cameron Highlands Federal Agriculture Marketing Authority (Fama) to protest the vegetable’s low price.

They say that FAMA had failed to monitor and cut imports of cabbage from China and Indonesia, causing the prices to slump and the farmers to incur losses.

Cameron Highlands Vegetable Growers Association secretary Chay Ee Mong said the price of round cabbages had fallen since August.

He said they had asked Fama and the Malaysian Farmer's Association (LLP) to cut cabbage imports but had received no response.

"The wholesale price of cabbage is between 30 sen and 40 sen per kilogramme, as compared to between 60 and 80, previously," he told Bernama here Tuesday, adding the farmers’ production cost was 80 sen per kilogramme.

Chay said the association was unhappy that Fama had failed to monitor monthly imports of over 4,000 metric tonnes of round cabbage from China and Indonesia, causing the price of local products to fall.

Although the local production of 3,500 metric tonnes was insufficient for the market, he said excessive imports had affected commodity prices and caused losses to the farmers.

"If the situation does not change, the farmers have no choice but to throw away the cabbage," he added.

Vegetable farmers in Cameron Highlands had taken similar action previously when faced with falling prices of local products. - Bernama

Monday, October 05, 2009

Boh Tea Plantation

A cuppa to savour
By Sharmila Ganesan
Photos by Norafifi Ehsan
Monday October 5, 2009


Boh has come a long way from its early days of mules and steamroller. Today, the country's top tea brand is fast expanding into niche markets abroad.

AS Malaysian as nasi lemak and roti canai, Boh tea is a ubiquitous part of our lives.

Whether you start your morning with a hot cuppa, curl up with one on lazy afternoons, or enjoy a tall frosty glass on a humid day, if you're in Malaysia, chances are, the tea came from Boh.

In fact, as far as most of us are concerned, Boh tea has been around forever.

While that may not really be true, Boh Plantations has been around for a pretty long time – 80 years, to be exact.

Quality yield: A worker plucking tea leaves at the Sungei Palas tea estate owned by Boh Plantations.
Quality yield: A worker plucking tea leaves at the Sungei Palas tea estate owned by Boh Plantations.


Founded in 1929 by J.A. Russell, Boh began a previously unexplored industry in Malaysia that went on to become an enduring legacy.

Equipped only with a single steamroller, some labourers and several mules, Russell and his partner A.B. Milne transformed the steep virgin jungle slopes of Cameron Highlands into the tea gardens they are today - and with that, a uniquely Malaysian legacy began.

As Boh celebrates its 80th anniversary this year, it is obvious that much has changed since Russell's days.

The company now owns four tea gardens – Boh, Sungei Palas and Fairlie in Cameron Highlands, and Bukit Cheeding in Selangor – that produce 4,000,000kg of tea annually (about 5.5 million cups of tea a day!).

Gone are the days when teas were hand-plucked and sorted; now, the tea plantation workers use hand-held machines to gather the leaves and zipwire to transport full bags up the slopes.

The estates have also become a definite tourist draw, as evidenced by the beautiful and airy Sungei Palas Tea Centre, offering visitors a chance to learn more about tea while relaxing amidst the stunning highland views.

Besides being Malaysia's top tea brand, Boh is also expanding into niche markets abroad, and currently exports to various countries including the United States, parts of Europe, the United Arab Emirates, Japan, Singapore and Brunei.

Caroline

The products offered by Boh have also diversified: besides its signature black tea, Boh now offers the Cameronian Gold Blend, gourmet Garden Teas, the Seri Songket range, iced teas, 3-in-1 sachets, Boh Teacino, and various herb and fruit infusions.

The company also made its first move into the ready-to-drink market this year, with the introduction of Boh Teh-O-Ais which comes in cans and packets.

As a vertically-integrated tea company, Boh is one of the few in the world with operations covering the whole spectrum of tea manufacturing, from cultivation and processing to packaging and marketing.

Through all these changes, two things have remained constant: an emphasis on high quality tea, and the company's insistence on its employees' well-being.

Caroline Russell, who is J.A. Russell's granddaughter and Boh's current CEO, attributes the company's longevity to being very focused on what they do best.

"We haven't gotten distracted. Our raison d'etre is to produce tea of value. We think of ourselves as experts in tea, and concentrate on the product itself, nurturing it in our tea gardens and carrying it to Malaysian consumers.

"While we cross all market segments, from gourmet restaurants to the humble coffeeshop, we've always believed in value," she says.

One big family

As for taking good care of Boh's employees, Caroline asserts that is part and parcel of the company's ethos.

"It is about giving people the respect they deserve. They (the employees) are the cornerstone of the company," she says.

"We should provide for all stakeholders, and as the business grows and becomes better, all our stakeholders (which includes our employees) should be beneficiaries of that too. This way, over time, we improve the standard of living of everyone involved."

Such respect and appreciation go a long way in keeping Boh's employees happy and productive.

During a recent visit to the Sungei Palas estate, this writer had the opportunity to speak to several Boh employees, who all had nothing but praise for their employer.

K. Subramaniam (right) is a mandor in charge of tea plucking, at the Sungei Palas estate.
K. Subramaniam (right) is a mandor in charge of tea plucking, at the Sungei Palas estate.


Sungei Palas' estate manager K. Achutan is a product of the company's positive work ethos. Having been with Boh for 29 years, he initially started as a clerk.

"Our company recognises dedication and hard work, and these are well appreciated," says Achutan. "I have no complaints; it is peaceful work with good earnings."

A large part of the employees' job satisfaction stems from the many perks given to them by Boh. Workers at the tea estates are given free housing and water supply, while those above a certain level are also given an electricity and gas allowance.

Employees are also given various incentives that encourage them to be productive.

Besides a performance-based bonus, workers are given cash incentives if they have put in every working day in the year. Employees at the tea centre, for example, are awarded service points that translate into cash.

Boh also ensures that its employees have all the facilities they need.

There is a temple, surau and chapel at the estate. There is also a free clinic for tea garden employees onsite, with qualified medical assistants.

If further treatment is required, the company covers any expenses incurred in government hospitals. Furthermore, a free creche has been set up with nannies to care for employees' children during working hours

Cool conditions: Workers at the Sungei Palas tea estate (owned by Boh Plantations) are given free housing on the estate itself.
Cool conditions: Workers at the Sungei Palas tea estate (owned by Boh Plantations) are given free housing on the estate itself.


Boh also gives merit awards to workers' children who do well in government exams.

The estates' foreign workers are not excluded either. As they are usually on three- to five-year contracts, they are given a loyalty bonus of RM200 a year to encourage them to finish their contract periods.

Besides free accommodation and water, they are further provided a shared TV set and DVD player to occupy their free time.

Tea factory conductor Sayed Jamal Abu Seman, 37, has been with Boh for 20 years.

"Everyone, from the workers to the upper management, works together to make the company successful. Whenever (Caroline) or Datuk Tristan (Russell, Boh chairman and Caroline's father) come to the estate, they come down to the fields with us, so they really know what it's like on the ground.

"They will also ask us how we are, and whether we are facing any problems. They listen to us and trust us, and I think this is why the company has done so well," says Sayed Jamal.

Challenging times

Despite this, however, Boh is not exempt from the challenges facing other companies in the plantation sector, one of which is the diminishing availability of local labour.

At the Sungei Palas estate, for instance, foreign workers make up 63% of the 180-strong workforce.

Achutan says in order to deal with the situation, locals are usually offered higher income, more long-term positions – such as drivers and supervisors – in comparison to foreign workers, or work in the tea centre or factories.

Mandors, for example, are all locals, and are usually those with many years' experience working in the tea gardens.

"While we are very keen to recruit more Malaysians to work on the plantations, we are finding it difficult," says Caroline.

"It's an attitude that dates back to colonial times, where the work is regarded as low status even though the remuneration is quite equal to the manufacturing sector. Besides that, the work is physically very demanding, which often deters many locals."

She admits that the plantation industry is facing a "terrible dilemma" as it is highly dependent on foreign workers. "Should the government change its policy on the hiring of foreign labour, it would be catastrophic."

Caroline adds, however, that the supply of skilled and semi-skilled workers should not be difficult to maintain as long as the company continues to pay competitively.

While such issues and others may prove thorny, one gets the feeling that Boh can and will ride them out – with a cup of tea held firmly in hand.

After all, you don't reach the ripe old age of 80 without having picked up a few things along the way! -- The Star

Working in Boh

A worker's haven
Monday October 5, 2009

The stunning scenery and tranquillity of the Boh tea estate of Cameron Highlands make it an idyllic workplace.

Surrounded by lush greenery, cool weather and fresh, clean air, the employees of Boh Plantations' tea gardens in Cameron Highlands have a working environment that would be the envy of any city-dweller.

Besides the beautiful surroundings, however, what strikes one the most is how content they seem to be, both with Boh as an employer, and with their simple, fuss-free lifestyle.

A recent visit to Boh's Sungei Palas tea estate, where the various employees shared their experiences, proved to be an eye-opening experience.

Vijaya Ramasamy is a retail supervisor at the Boh Tea Centre at the Sungei Palas estate.
Vijaya Ramasamy is a retail supervisor at the Boh Tea Centre at the Sungei Palas estate.


For Vijaya Ramasamy, 36, holding the position of retail supervisor at the Sungei Palas Tea Centre is a major achievement.

Having left school after Form 3, she did not have a clear idea of where she was heading. Joining Boh in 1992, however, proved to be a turning point.

Vijaya started out as a cashier at the tea centre. Hard work and dedication helped her to arrive at her current position.

She attributes part of this to Boh's management, whom she describes as "very friendly and encouraging".

"I am very proud to work for Boh. We have free housing, free water, and a good salary; the weather and environment are very nice, too," says the mother of two.

"Even if I were offered a job elsewhere, I'd stay here because we all work together as a group."

Kamaruddin Nayan, 54, appreciates the care extended to its employees by Boh.

"There are no problems with the management. They really care for us. As long as you do your job well, you have nothing to worry about," says the mandor, who has been working on the estate for 38 years.

Tea tasting: Boh Plantations' Sungei Palas estate's factory conductor Sayed Jamal Abu Seman demonstrating how he tastes the different tea samples
Tea tasting: Boh Plantations' Sungei Palas estate's factory conductor Sayed Jamal Abu Seman demonstrating how he tastes the different tea samples


He adds that it makes him happy to see Boh's upper management, chairman Datuk Tristan Russell and CEO Caroline Russell, visiting the tea gardens and talking to the workers.

It's the camaraderie between workers that keeps tea estate mandor K. Subramaniam, 62, going.

"No matter what race or religion we are, we're all like brothers here. Every festival or wedding, we all celebrate together," he says, adding that everyone in the company, from the lowest position to the top management, are "very nice people".

"I'm very happy that the boss has allowed me to work for as long as I can. I'll be upset if I were to stop working because I don't want to leave this place!" he says.

Boh Plantations' Sungei Palas estate manager K. Achutan showing how tea leaves are placed in withering troughs after being plucked.
Boh Plantations' Sungei Palas estate manager K. Achutan showing how tea leaves are placed in withering troughs after being plucked.


His wife, V. Kaliamma, 57, who has been staying at the Sungei Palas estate since her marriage 38 years ago, says she loves the peaceful atmosphere.

Appointed to be the first female mandor on the estate, she is in charge of pesticide spraying, and is very proud of being entrusted with the responsibility.

"I'm very happy that our manager chose me for this position based on my experience, and not my gender. It is a challenging job, but I like doing it. It keeps me healthy!"

For tea centre manager Hashim Mohd Hassan, 42, making the decision to move from Kuala Lumpur to Cameron Highlands to take up his job was easy.

"When I came up here for the job interview, I fell in love with the place because it reminds me of the village I grew up in," says the Alor Setar native.

Living in Tanah Rata with his wife, Hashim loves the laid-back, relaxed lifestyle and the healthy environment.

"In KL, most of our time is spent driving, and we're so tired from driving through traffic jams that we have no energy for work!" Hashim says.

"Here, there is ample time to concentrate on your job, and because it's a small community, people cooperate better. When we have free time, my wife and I visit friends, or drop by the vegetable farms and flower gardens. I don't miss the city life at all." – By Sharmilla Ganesan -- The Star Lifestyle

Friday, October 02, 2009

Berjaya Hills Golf

Tee off in the highlands
Friday October 2, 2009

JUST 45 minutes from Kuala Lumpur is the perfect highland golf getaway - the Berjaya Hills Golf and Country Club.

The resort, spaciously spread across 6,500ha, with a rainforest as the backdrop, is easily accessible from the Karak Highway.

Berjaya Hills is a challenging and picturesque experience. It is a par-72, 18-hole tract designed by acclaimed golf course architect J. Michael Poellot.

It stretches all of 6,312m from the black, or championship tee box and has played host to the World Inter-Team Amateur Open, the Hospitality Asia Golf Championship and the Pahang Men & Ladies Amateur Open Golf Championships.

Tricky: The Par 5, hole no 18 at Berjaya Hills can lead to birdies as well as bogeys.
Tricky: The Par 5, hole no 18 at Berjaya Hills can lead to birdies as well as bogeys.


Given the course's location in the highlands, Poellot did an excellent job of taking in the natural surroundings and using the undulations to great effect.

The sweeping fairways, tricky greens, strategically-placed sand bunkers, as well as the water hazards that come in the form of natural streams and lakes, all chip in to make this an interesting course that leaves an impression on one forever.

Berjaya Hills opens with a 350m par-4. This hole is a gentle uphill dogleg that is marked by a friendly fairway while the large green should provide a smooth start to a round. Off the tee box, players should note the fairway bunker on the right, which encourages one to play down the left, from where the flag can be targeted.

The second hole is the first par-5 and measures 485m. The water on this Index 3 hole, is close to the left of the green and then comes down towards you as you approach, before turning across the fairway and directly influencing the second shot.

And because the hole plays downhill, the tee provides for a brilliant view of the entire hole. It is good advice to play the tee shot from right to left so as to take the two fairway bunkers on the right out of play.

Two holes later on No. 4, golfers find the most difficult challenge at Berjaya Hills.

Unforgettable: Tee-off at the picturesque Berjaya Hills Golf and Country C
Unforgettable: Tee-off at the picturesque Berjaya Hills Golf and Country Club.


This 396m par-4 gives nothing away and demands total focus.

Anything less than precision is punished wholesale. A huge valley runs across this harsh dogleg and comes into play on both the drive off the tee and the approach shot.

Thus, accuracy off the tee is of great importance here, as one must clear it in order to safely reach one of the layout's most strikingly beautiful greens.

Berjaya Hills' signature hole is the No. 17, and for good reason.

It features two routes to the green as it doglegs to the right. The “Tiger line” to the well-protected putting surface is long and must fly over Stony Creek to a tight landing area.

The other route is much safer, as one plays to the left and leaves Stony Creek out of the equation. This, however, does mean that a demanding uphill approach shot will follow.

On arrival at the clubhouse, after parking the buggy, golfers and their guests can indulge in the comfort of well-laid out facilities and enjoy good food.

“The Restaurant” at the clubhouse overlooks the swimming pool and the picturesque Titiwangsa range, and offers a variety of dining options on local and international cuisine.

The Golfer's Lounge, meanwhile, also enjoys a panoramic view of the golf course, while the bar, music room and karaoke rooms are ideal venues for relaxation and to unwind after a round of golf.

There is also a gift shop at the clubhouse for guests' convenience, and a pro-shop that is well-stocked with golf equipment and souvenirs.

But that is not all; golfers can also spend the night here, as the club features 21 luxuriously furnished suites and 12 golfer's rooms.

All the suites are fully equipped with modern amenities, such as TV set, with in-house movies, IDD telephone line, and coffee/tea making facilities.

This is probably the best time to visit the Berjaya Hills, as the club has just launched its seasonal golf package. A flight of four only has to pay for three golfers, and this works out to about RM70 for green fees, buggy and insurance.

For more information and reservation, contact: Tel 09-288 8180. --The StarMetro