Certified Lean Master study sharing (II)

In the previous section, we learnt how to define business case and value stream map of current state, as well as, Kaizen Blitz event in the process selected. During CLM section B course, the most important things that I explored were “Balanced Flow” and “Measurement”.

A game called “Red Bead Experiment” was played, which was originated from Deming. The game demonstrates one of golden rules that system variation (frequently referred to as random variation) is inevitably present in any process, operation or activity.

Where white beads represent goods and red beads represent defects.

Classmate is playing.

I also try the execrise.

After all classmates tried the game, the results were recorded as follows:

Mr. Mike Sheahan (our teacher) brought some interesting snacks from USA for tea time. (Remember the last time Lean Simulation using Lego!)

Quality of Rice

We visited Kwong Sun Hong on 30th May 2008. Kwong Sun Hong Limited was founded in 1935. It has been working hard to pursue the goal of supplying premium quality fragrant rice for local market consumption. In early 1980s, Kwong Sun Hong pioneered the modern way of packing rice with the aim of maintaining its quality to be as good as when it is freshly milled from the field for longer periods and with good stability. They launched the specially packed (CO2 treated) rice in 2 or 5 kilogram sizes in mid 1983.

We arrived Kwong Sun Hong Warehouse in Fanling. We found that the business of Kwong Sun Hong is not only for rice supply but also for warehousing facilities and logistic services to demanding local and international clients (e.g. DHL has distribution centre over there).


Mr. Foo explained the way to maintain the quality – smell, taste and texture – of rice (口感, 飯味). The environment for rice keeping should be 17oC and 70%RH.

The following interested information about rice was recorded during the visit:
香米 (Thai fragrant rice) – 軟身
大米 – 硬身
新花 – Depends on storage time (The only one harvest in Jan or Feb each year)
老花 – Depends on storage time (It is good for fried rice (炒飯).)
舊米 – 存放一年或以上 (Rice kept for longer than one year)

Traditional management system for rice stock was observed.

Then we took a photo in rice warehouse.

Study the rice packaging system.

A joint effort to prevent rice oxidation by Mr James Foo and Tokyo Automatic Machine Works 24 years ago had led to the existance of CO2 treated package rice. The research on the CO2 treated hibernated rice consequently turned out to be a success. Therefore, in mid 1983, Kwong Sun Food Products brought the CO2 treated Thai fragrant rice, which is packed in 2 and 5 kilos, for sale in local convenient stores and supermarkets.

It is very interesting that CO2 gas is filled into the rice package.

After one day, the package will shrink automatically and it looks like something after vacuum treatment.

HKSQ chairman (Dr. Albert Tsang) presented the souvenir to Mr. Foo.

There is a group photo taken in front of Kwong Sun Hong Warehouse.

Mr. Foo is very kind to give a souvenir (a pack of Thai Red Rice (泰國紅米) and Thai Fragrant Rice (泰國香米)) to each visitor.

For more information, please visit their website (http://www.kwongsun.com/).