In Malaysia, a surprisingly small portion of agricultural land is dedicated to food production. Approximately 1.2 million hectares only are used for food crops, while the majority is used for oil palm (71.4%) and rubber (11.9%)
In such a scenario, it’s essential to pivot Malaysia’s food sovereignty via AgriTech.
NIAGA SPOTLIGHT features Dr Jay Desan, Co-Founder, BoomGrow and Chef Norazizi bin Taslim, Executive Chef, discussing BoomGrow - a homegrown AgriTech startup at the forefront of this transformation, via 5G-enabled, AI-powered vertical farms across Malaysia.
#NiagaSpotlightWithTehminaKaoosji #501Awani #AwaniNews #AgriTech #5G #FoodSovereignity #SustainableFarming #FarmToTable #FutureOfWork #Malaysia #NiagaAWANI #AWANInews
In such a scenario, it’s essential to pivot Malaysia’s food sovereignty via AgriTech.
NIAGA SPOTLIGHT features Dr Jay Desan, Co-Founder, BoomGrow and Chef Norazizi bin Taslim, Executive Chef, discussing BoomGrow - a homegrown AgriTech startup at the forefront of this transformation, via 5G-enabled, AI-powered vertical farms across Malaysia.
#NiagaSpotlightWithTehminaKaoosji #501Awani #AwaniNews #AgriTech #5G #FoodSovereignity #SustainableFarming #FarmToTable #FutureOfWork #Malaysia #NiagaAWANI #AWANInews
Category
🗞
NewsTranscript
00:00Hello and welcome to Nyaga Spotlight with me Tamina Kaosji. Nyaga Spotlight takes us to the
00:12week in economic analysis and future affairs. Now this week on analysis, a very interesting
00:17topic indeed. We're diving deep into agri-tech and Malaysia's strategic pivot to food sovereignty.
00:23Now in Malaysia, did you know a surprisingly small portion of agricultural land is dedicated
00:28to food production? Approximately 1.2 million hectares only are used for food crops, while
00:34the majority is used for palm oil, 71.4% and rubber, 11.9%. Now additionally, state governments
00:41are being challenged by balancing lucrative developmental projects with continuing evictions
00:46of farmers as well as fisheries. So in such an overall scenario, it's essential to pivot
00:51Malaysia's food sovereignty via agri-tech. The World Bank reports that the domestic agricultural
00:56sector grew by 7.2% in Q2 of 2024, fueled by the adoption of digital agriculture technologies
01:04or DATs such as GPS, drones and sensors. Now these innovations are pivotal in transforming
01:10the agro-food sector into a resilient and high-income industry, aligning with Malaysia's aspirations
01:17to achieve high-income nation status. Interestingly, the 5G rollout is emerging as a pivotal force
01:24in smart agriculture. Beyond improving connectivity, 5G facilitates real-time data collection, enabling
01:31precise soil analysis and optimised crop management. This technological leap not only boosts productivity,
01:38but also attracts a new generation of tech-savvy professionals to the agricultural sector.
01:44Naga Spotlight today has the absolute pleasure of featuring BoomGrow Productions in Durian Berhad,
01:49a homegrown agri-tech startup at the forefront of this transformation. Joining me in the studios
01:54live now are Dr. Jay Jason, co-founder of BoomGrow, as well as Noor Azizi Taslim, executive chef with
02:01St. Bridges Kael, joining me live in the studios for this discussion. A very good morning to the both of you.
02:06How are we doing? Good morning. Good morning, Tamina. Fantastic. So really great to have you here
02:11in the studios with us. And we've actually got some very interesting kind of ways, not the standard
02:16format for Naga Spotlight, but I am so excited to feature not just the work that you're doing,
02:22but the fruits of the labour of BoomGrow as well. So Dr. Jay, if we can get started with,
02:27tell me a little bit more about the type of agri-tech innovations which BoomGrow has been adapting
02:33and adopting to over the past few years, this entire sector and what's it looking like in 2025.
02:40Thank you for having us. So Tamina, in terms of agri-tech innovation itself, it needs to be seen
02:46as a larger basket of technology intervention. You see, technology has been embedded in industries
02:52like geolocation, communication, satellites everywhere, but in agriculture itself, it's still
02:59very early stages. In commodity agriculture, it's a little bit more successful in terms of
03:05introduction of drones and sensors. So we've seen some success there. But food production itself,
03:10I would say it's very early days in terms of technology intervention. And Malaysia positioning
03:16itself as a technology hub, food technology hub and agri-tech hub gives us lots of promise in terms of
03:22the growth of the sector. And the sector itself spans, you know, high-tech vertical farms, greenhouses,
03:28to plant-based meats and alternative protein, for example. So it's vast opportunities are huge,
03:35but has been slow in terms of technology uptake. Right. And the issue is really urgent because of the
03:43impact of food production today. Right. 60% of global biodiversity loss is affected by agriculture.
03:5170% of global carbon emissions, actually 30% of GHG emissions come from the sector, including
03:59meat production. So this is a massive impact in terms of, you know, the resources consumed by this
04:07sector. It needs a rethink. There is a huge chemical intensity in terms of how we grow food today.
04:14And that needs to change. So how BoomGrow is changing this narrative in our way. We are one
04:21part of that solution. It's a multi-pronged solution that's needed. Sure. There are many steps
04:25in the journey, right? Which is why, of course, Chef Azizi is also with you. I'll get to you in just a
04:30minute. So speaking about what BoomGrow does and specializes in particular, it is fresh greens,
04:37leafy vegetables. Chef Azizi, tell us a little bit from, of course, from your many years of
04:43working and professional experience, how that has always been a little bit of a stumbling block
04:49when it comes to supply and, you know, confirmation of supply. Yeah. For me, it's very important to
04:55deliver a gas experience. We have to enhance our gas experience. Sure. You know, this is where we
05:01often struggle with a supply. Then with BoomGrow, we have to ensure we produce regardless of seasonality
05:09or sometimes even we have challenged with weather. So with BoomGrow as a partner, we can, we can maintain
05:19the product, especially we can maintain the product. And yeah, people are always seeking for luxurious,
05:27especially when it comes to St. Regis. So with BoomGrow as a partner and a good quality product, we can
05:33deliver the expectation. Absolutely. So we've got a couple of things to, for the camps to focus on in just a bit
05:40though. Dr. Jay, tell us more about the varieties of leafy greens that BoomGrow has decided to and has
05:47provided a consistent supply, not just for partners like St. Regis, but also for the average Malaysian
05:53consumer as well. How has that experience been? Yeah. So our focus has always been hyper-local food
06:00production where consumers live and shop. That's been the founding mission of the company. And
06:05number two, how can we grow 100% pesticide greens? Yeah. Because of the chemical intensity in which how
06:13produce is currently grown. So that got us to really rethink the technology and how we are
06:19integrating technology. So we grow in modular containerized shipping containers, right? And
06:25controlling inputs, water, light, humidity, ensures maximization of outputs. And productivity,
06:32trust and traceability is what we bring to the market. So we are able to grow multiple different
06:39types of leafy greens, microgreens, herbs, as well as mushrooms. And this really adds a dimension in
06:47terms of Chef Azizi or a consumer in downtown Kuala Lumpur that used to, if you get this produce,
06:54the food miles were massive, right? Exactly. That's right. And honestly, it's just leafy greens.
06:59So why couldn't it be done here before? Now it can. That's the focus. That's always been the focus and
07:04continues to be the focus. Fantastic. Chef Azizi, could I ask you to tell me a little bit
07:09more about, of course, the live salad box that we were focusing on just now?
07:13Yeah. As you can see, we have a live salad box. You know, one thing good about this live salad box,
07:18especially from Bungro, they are zero waste. Whatever you see here, we can utilize 100% all
07:26this salad leaf. And yes, this is giving us opportunity to be creative, especially when now they are producing
07:34our local ulam, like ulam raja. So this can give us space or even we can be innovative and creative
07:42by using our local, our home ground ulam, like ulam raja. Yeah. Exactly. So it gives you like an option
07:49between not only the western rice or salad greens, microgreens, edible flowers, but also incorporating
07:56hyper-localism. Yes. Yes. Okay. So I love the idea of that. Dr. Che, going and digging a little bit
08:02deeper into agritech. So from your experience, how has the adoption and acceptance level been
08:11for the products and the leafy greens which Bungro is able to place on the market from the average
08:18consumer? So for the average consumer, the questions are really accessibility. Can I get
08:26this produce at a price that is consistent, at a price that is affordable? So access to quality,
08:33healthy greens. We must remember, Tamina, it's very important and it's a little bit less on the
08:39conversation. Malaysians are fanatical about their food. Yes, we are. We love it. Morning, noon,
08:44night. Yeah. But we ask less in terms of the questions, where is this food coming from? Not
08:50just in terms of food miles, but the nutritional value of that produce, right? And because of the
08:55green revolution in the 60s, as globally we are able to grow food today that meets calorific needs,
09:02but less on nutritional needs. So that's an important question. And I think the average consumer
09:08today is becoming really more aware in terms of food and nutrition, health and wellness,
09:14wellness. And this is something we're definitely plugging in, not just because we're 100% pesticide
09:20free, but it's delivered at the height of freshness. And that means nutritionally, it's so much more
09:25dense as well. You don't lose that nutritional value in the food. When food travels, it loses its
09:32nutritional value. These are questions that really are very important to all consumers today. And that is
09:39something agri-technology can address because we have the technology to integrate to really today
09:46grow food at source, where the consumers live and shop. Absolutely. Thank you so much also for, you
09:52know, bringing it back into sharp focus, because usually when we speak about hyperlocal, we're generally
09:57thinking of in terms of benefits for the small term producers. We're thinking in terms of, you know,
10:04the local ecosystem for business, but nutritional value, that's really key. So let's move on into
10:11there by you telling us a little bit more about the type of technology which is deployed at Broom
10:17Grow's vertical farms. Tell us more.
10:21So we grow in what we call machine farms, containerized growing modules, essentially controlling inputs.
10:28So when we can control inputs, the water, light and humidity, we maximize our outputs.
10:35And when we have scale, we then are able to deliver 100% on our promise. Chef Azizi wants traceability,
10:43transparency. This is what technology has enabled us to do today. And it took us many years to refine this.
10:50So one message I have with agritech, or where in other areas of technology integration, it's very quick,
10:57but we are dealing with natural capital. And the argument I make with natural capital, it takes time for us to R&D
11:04and experiment, because we are really looking at a biological item and introducing technology to help us to grow
11:12better, fresher. The impacts are massive, because as we understand today, plants are amazing things, you know,
11:18in terms, as we understand further, in terms of gut microbiome and how much we need more produce.
11:23So technology is enabling us to plug into all these areas more effectively, in a more high-impact manner.
11:31Absolutely. And I think it's so interesting that what BoomGrow is doing, it's actually, not only is it trial and error,
11:38but at the moment, it's actually a refinement of all those learnings that came over the years.
11:43I'll get back to you in just a minute about where the sector is directed towards.
11:47But, Chef Azizi, I wanted to bring the focus back to, you know, looking at how much Malaysia actually spends.
11:53We import approximately RM1 billion worth of leafy vegetables annually.
11:59So tell us a little bit more about how consumers and their demand is evolving over the last few years.
12:08Have you noticed a difference as compared to maybe even five years ago and now in 2025?
12:13This is, again, as I mentioned before, we often struggle with a supply, regardless of seasonality or weather condition.
12:23So having said that, our customer, especially when it comes to St. Regis, they are looking for luxurious experience.
12:30This is where me and my team are very passionate by utilizing our local ingredient or local production or produce,
12:38where BoomGrow provides us a consistent local product and also good quality produce.
12:44So let's perhaps have a focus on the dishes which are actually already plated in front of us.
12:51And perhaps, Chef Azizi, you could tell us about the more colorful one right in front of you.
12:56This is also a new opportunity for me to develop a new dishes by using our local produce.
13:03So as you can see in front, we have a garden salad where we utilize our BoomGrow salad into our dish.
13:10You can see it's very green, it's very leafy, it's very fresh.
13:14So all these items actually grow naturally in Malaysia, which is we support our local community
13:20and also Marriott and St. Regis as a company are really concerned about sustainability.
13:25And the second one, we're using a BoomGrow mushroom and we create as a vegetarian PTVR.
13:31And we pair with our garden salad and also, as mentioned, ulam raja.
13:36Instead of a normal velu teh or normal sauce, we use ulam raja as a sauce for this PTVR dish.
13:42Amazing. I think it looks absolutely appetizing. That's number one.
13:47And I think it also fits in a lot with not only sustainability goals, but of late, of course,
13:52there has been a much sharper focus on the health and well-being of Malaysians
13:56and also actually making leafy greens, making more options that are more diverse for dietary and nutrition,
14:05more affordable for Malaysians.
14:06So speaking about that, Dr. Jay, let's go back into me asking you a little bit about your background
14:12and what drew you into the agri-tech sector.
14:17I've spent many years prior to BoomGrow in ESG advisory.
14:21Right. Okay.
14:22So when you work in data, you realize that disconnect between policies, frameworks with actual impact.
14:29And that is where I got into...
14:31I have a PhD in standards of sustainability.
14:33So many years of looking at climate change data, disclosure for the largest companies across Southeast Asia.
14:40But with BoomGrow, the difference is taking that impact and making sure there's that whole...
14:46How do we use technology and integrate it to make that difference?
14:50That's one.
14:51But my key message in terms of careers unusual in a way, where I've come to BoomGrow today,
14:57is that this transition needs to happen for all of us in terms of our careers,
15:03where we need to start looking at a sustainability lens, impact of our jobs with the world.
15:09And number two, how are we using data towards making bigger, better, bolder decisions?
15:15So these were, I would say, the connecting dots that enabled me to get to BoomGrow where it is today
15:21and build this amazing company, because we have biologists, plant scientists, engineers who all need to talk together.
15:31And it's an exciting time to be in agri-tech and to do what I do.
15:36Absolutely, especially given now there's such a sharp focus on, of course, all things ESG,
15:41something which was much more in the academic and perhaps a think tank and, you know,
15:46that side of the market has now translated into an everyday event that you can probably run across in a shopping mall.
15:53So tell me, though, Dr. J, is it possible for Malaysia's agri-tech sector, as it's developing today,
15:59to balance the adoption of advanced technologies, you're having AI, IoT,
16:04but also ensuring that our traditional farming knowledge is preserved?
16:10That's actually fundamental.
16:12And the way to really look at it is to look at it as a complementary, number one, it's complementary.
16:18What grows traditionally may not, we may not be able to grow.
16:23For example, we can't grow paddy or wheat in our systems.
16:28So, but how we currently grow certain crops needs to get better.
16:33And that's where technology will make that difference in terms of introducing IoT sensors to traditional crops.
16:40But where technology producers like us make a difference is in the judicious sharing.
16:46Co-sharing and co-innovation would be key towards building that pipeline of innovation in this country.
16:53Because we have, for example, we have a farm operating system that's been developed.
16:59And that's part of our, you know, why we are able to ensure consistency, traceability.
17:04And it is this kind of systems that can enable us not just to track,
17:09but also start managing existing traditional understanding of farming.
17:13Because a lot of this is not codified.
17:15You know, it's not...
17:17It's passed on by word of mouth.
17:18Yes, yes.
17:19It's an oral tradition.
17:20So, not just codify, but also transfer that knowledge and it becomes more diversified and become better.
17:27I always say technology makes us bigger, better, bolder decisions in agriculture.
17:33And that needs to happen.
17:34And do you perhaps foresee from the work which has been happening in agri-tech, Dr. Jay,
17:40perhaps leveraging technology to revitalize traditional practices,
17:44which over time, due to the commercialization of farming,
17:48have also sort of faded to the background,
17:51especially in a really vibrant agricultural culture like Malaysia's?
17:56Yeah, absolutely.
17:57You know, even in terms of herbs,
18:00we always have this thing that we need to eat more vegetables, more herbs,
18:04and our grandmothers tell us this.
18:06But number one, we forget.
18:08Number two, we eat less of it.
18:09Number three, the fact that it is now more consistently available
18:14makes a company like Merit want to get this produce.
18:17So, we are, in a way, path-breaking that market
18:21because previously large organizations, F&B purchases,
18:27what they want and the market couldn't provide
18:29is consistency, right?
18:31So, consistency, scalability will be fundamental for us
18:36to really look at traditional understanding of produce herbs
18:40and taking it to the market
18:42because you do need to have economic value tie,
18:45that social and environmental impact to an economic engine,
18:50then you have scale and sustainability.
18:53Exactly.
18:54And I think when you have economic value tied in,
18:57it makes it a non-negotiable.
18:58And then so many others take on what the early adopters
19:01like Marriott, Bonvoy, St. Regis have done.
19:04Chef Azizi, that brings me to really wanting to ask you
19:07a little bit more about looking at the environmental benefits
19:10of precision farming, such as what's produced by BoomGrow.
19:14Tell us about how that fits in with the broader sustainability
19:18that you're also working on avidly as a group.
19:22As a group, again, as mentioned, whatever we see from the farm
19:28or from the tree, we utilize 100% all the leaves,
19:34all the vegetable from the BoomGrow.
19:35This is where in line with our sustainability program.
19:40So having a BoomGrow as a partner is the right decision
19:44where we support a local and we work on our sustainability program as well.
19:50So this can reduce imported items where it can cost us more travel,
19:55pollution as well.
19:56So it's very important to utilize what we have in the local market.
20:01And what kind of a response have you had insofar from guests
20:06and people who've been able to try and perhaps even those
20:09who have noted the difference between what is available now
20:13versus what they used to consume before?
20:15Yeah, surprisingly, people are more open in terms of accepting a local producer.
20:21This is where the feedback is coming from every guest.
20:25They are mentioned, even me as a customer.
20:27However, the leaf or even the vegetable tastes more better than imported item
20:34because you can taste after all the leaves, all the vegetables are more peppery,
20:40more strong in terms of flavor.
20:42This is a good thing about BoomGrow.
20:43This is why I chose BoomGrow.
20:45And now as a matter, we are considered a partner in terms of all the leaves
20:51and all the vegetables.
20:53Fantastic.
20:53So I think it's really a testament to the quality of the produce from BoomGrow.
20:58And that goes back to hyperlocal because we are so close to where the customer is.
21:02And cutting down that foot miles means we arrive at the height of freshness.
21:06And you're also able to then take that feedback, you know,
21:10the constructive feedback that goes into perhaps the future batches
21:13that are produced by BoomGrow.
21:15From there, Dr. J, I'd like to spend a little bit of time on looking at the type of strategies
21:20and approaches which perhaps we need at a wider policy level
21:25to encourage more young people or perhaps even those who are looking to pivot
21:30into a different career or even those who are in their retirement age
21:34to encourage careers in the agri-tech sector.
21:38What are the opportunities?
21:40Yeah, there's lots of opportunities.
21:41There's a growing industry.
21:43I think the whole agriculture industry needs a rebrand.
21:49It's quite an unsexy business in the sense that young people want to be engineers
21:55or they want to go into finance or they go into legal fields.
22:01So we need the biologists.
22:05We need the plant scientists.
22:07We need agronomists.
22:08We have them.
22:09They are coming in.
22:10But we need more.
22:11And that's not enough.
22:12And we also need young people with this kind of backgrounds who are very adept at data.
22:18So that's key.
22:20Anyone.
22:20We have now currently, when we hire engineers, we also want them to be not just use data
22:27but use that data to give us insight.
22:29So as the industry grows, careers in agri-tech is going to be even more exciting.
22:37So that whole career pathway is becoming more distinct.
22:41So even a finance professional will be able to look at financing agri-tech in a very, very distinct way.
22:49So lots of opportunities for young people.
22:51But number one, it needs to start at a policy level in terms of branding the industry.
22:56So we have more young people, more exciting opportunities are in store with the integration of technology for sure.
23:03For example, I mean, just talking about branding makes me think about how these days, perhaps not in Malaysia in so much,
23:10but especially when you look at digital creators in China, for example, those working in the agri-tech sector,
23:17they have immensely popular, huge accounts that actually document the steps of how they go about it.
23:23Something to chew on, perhaps.
23:25And let's spend a minute or two about how you feel maybe internships, early career experiences could fill that gap
23:33while policy, you know, catches up so that we are still ensuring a steady supply of agri-tech young professionals.
23:41Internships are a great way to have a step into the industry.
23:44I myself don't have an agri-tech background.
23:47So it is really what we really want is a curious mind ability to grow and learn
23:51because internships open you to a whole new playbook.
23:55We are building the global playbook, agri-tech players.
23:58So when you come in as an intern, you don't just get exposed to an area that you're used to,
24:04whether it's plant biologics or it is AI, you are merging and building
24:10and seeing the integration of those deep domain knowledge.
24:14So that's amazing for a young person to really have a feel of the industry
24:19and see the growth and progress that they can achieve.
24:23So, yes, we welcome internships all the time.
24:26Fantastic.
24:27Well, thank you so very much, Dr. Jay Dyson, as well as Chef Azizi,
24:30and also to your team for the incredible effort in plating up something so beautiful
24:34so that we could just show off not just what BoomGrow grows, but what you serve.
24:39Thank you so much.
24:41Well, that's all we have time for today on Nyaga Spotlight with me, Tavina Kauz.
24:45You will be back, of course, next week with more business and economic analysis and insights.
24:50Here's to a productive week ahead.
24:52Thank you, Tavina Kauz.