徐竹先：Xu Zhuxian : CEO of TXA Entrepreneur Private Board

Xu Zhuxian, Masters in Financial Management at Baruch College, New York City University, Doctoral programme, International Business Administration School, Shanghai University of Finance and Economics. A vocational training course is completed in the US through IACVA and Deloitte Intellectual Property Assessment. He is also a Coach of Canadian WKI Accredited Marketing Technology. Now, he is TXA Innovation Accelerator General Manager, Distinguished Research Consultant of the Institute of Industrial Technology Research, Director of the Taiwan Alumni Association of the Shanghai University of Finance and Economics, OTC Business Innovation and Innovation Review Committee, Lecturer of the Women’s Feiyan Project of the SME Division, SME Federation Corporate Counseling Consultant, Director of the International SME Federation.

Not just Taiwan, the challenge of upgrading and transformation is facing many overseas medium and large enterprises. Cooperation in cross-industry brings transformative innovation. Companies must master cross-industry integration approaches, unlike previous business models, in order to generate new value in response to the rapid shifts in consumer demand. Much as product design needs to evolve in order to sustain competition, as the market evolves, innovation techniques also need to evolve. Created by Mr. Xu, the TXA Entrepreneur Private Board of Directors is Taiwan’s largest foreign private board association, helping medium-sized and large companies innovate and launch businesses and integrating creative entrepreneurs to gain more sustainable development capital. He explain something about Value Translation Project that include: cultural advantage, profit margin, technology introduction, and brand acquisition. On the other hand, Value Translation Engineering that contained of new technology application and business model and Value Translation on Project. One of the example is : Osoba, which Japanese people like to eat, is created by the importance of Japanese soba noodles and has spread from mainland China to Japan since ancient times. Buckwheat is predominantly the raw material of soba noodles. The global cultivation area for wheat is approximately 8 million hectares and the total volume is approximately 6 million tons. While Japan produces wheat in the Nagano Prefecture region of Shinshu, production is in short supply. It is appropriate to import most of them from China. The wheat is harvested in autumn, however, however the peak season for consumption of wheat noodles is in the summer. Therefore, much of Japan’s wheat flour uses the goods that were stored in the warehouse last year and the taste is not pleasant.