Taste of place, or terroir, is a concept combining the physical characteristics of a location with the latter's local know-how. Taking it to heart is MSUpreneur Naqib Haziq Ramlan.
The student of Diploma in Entrepreneurship at the Management and Science University (MSU) Faculty of Business Management and Professional Studies (FBMP) is trying to preserve the taste of heritage in the traditional Malay dessert Sagu Gula Melaka – by giving it an update. From its distinctive terroir of the original flavour, SagoHearty now comes in pandan, chocolate, strawberry, lychee, and mango.
It had all started from a campus fundraiser which soon grew into the entrepreneurial idea. Supporting him all the way was the maker of the delicious dessert - his own mother. The product entered the market as SGM.NAQIB; on campus at MSU, circulating among course mates and lecturers. Sales grew from 50 to 200 cups a day, and from Entrepreneurship Week booth to Jump$hop placement in the University’s U-Shop. Along the way, its 20-year-old entrepreneur won funding through an SME Bank competition when his business pitch was nominated among the top 20.
Remarks Naqib, “Coming from the younger generation, I am proud to raise awareness that we have this kind of irresistible dessert in Malaysia. I also want to help people generate an income through it while furthering my cause for heritage preservation. Placing the product at petrol stations and conquering the online market are next, and in the future, maybe my own SagoHearty café!"
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Taste of place, or terroir, is a concept combining the physical characteristics of a location with the latter's local know-how. Taking it to heart is MSUpreneur Naqib Haziq Ramlan.
The student of Diploma in Entrepreneurship at the Management and Science University (MSU) Faculty of Business Management and Professional Studies (FBMP) is trying to preserve the taste of heritage in the traditional Malay dessert Sagu Gula Melaka – by giving it an update. From its distinctive terroir of the original flavour, SagoHearty now comes in pandan, chocolate, strawberry, lychee, and mango.
It had all started from a campus fundraiser which soon grew into the entrepreneurial idea. Supporting him all the way was the maker of the delicious dessert - his own mother. The product entered the market as SGM.NAQIB; on campus at MSU, circulating among course mates and lecturers. Sales grew from 50 to 200 cups a day, and from Entrepreneurship Week booth to Jump$hop placement in the University’s U-Shop. Along the way, its 20-year-old entrepreneur won funding through an SME Bank competition when his business pitch was nominated among the top 20.
Remarks Naqib, “Coming from the younger generation, I am proud to raise awareness that we have this kind of irresistible dessert in Malaysia. I also want to help people generate an income through it while furthering my cause for heritage preservation. Placing the product at petrol stations and conquering the online market are next, and in the future, maybe my own SagoHearty café!"