Turning soybeans into a quality health drink is a sophisticated process, and we are helping Green Spot, Thailand’s leading soy milk producer, to develop a world-class production facility.
It’s a lengthy and complicated production process to turn the humble soybeans into a high-quality health drink or perfectly frothed soy latte. We know this from experience thanks to our work with Green Spot Co, Ltd.
Green Spot’s main facility is surrounded by urban development and prone to extensive flooding. Now, by heading around 100 km northeast of Bangkok, you’ll find their new soymilk production facility on an unassuming Nong Kae Industrial Estate.
To support Green Spot’s growth, the new facility’s design is full of sophisticated technologies for processing, packaging and warehousing equipment. This will in future include an automated warehousing and retrieval system that will help speed up their distribution processes.
Efficiency is the key feature of the design, helping to save Green Spot energy, time and money. Technology is used to reduce water consumption, energy use and the amount of product wasted including manpower. The design makes the most of the size offered by the site and ensures the facility is as operationally efficient as possible.
To help the Green Spot team achieve the highest quality levels of production and hygiene they're aiming for, we provided masterplanning, engineering design management services and project management. Working closely in a combined team, including Green Spot engineers and local consultancy Dynamic Engineering Consultants Co. Ltd, we’ve managed the development of the site and factory design.
Because this project is important to New Zealand’s relationship with Thailand, the agreement to create Green Spot’s drink production facility was announced by New Zealand Prime Minister John Key during his official visit to Thailand in November 2013.