Founder and CEO, Tangkor Yak Dairy Cooperative
What is your pre-Babson experience?
I previously attended Sichuan University and worked for The Bridge Fund.
Why did you choose Babson for your graduate education?
I’ve always wanted to start something of my own. Before came to Babson, I initiated one for the first Tibetan Cooperatives with an aim to market organic yak dairy products from the Tibetan plateau. Yet, I had no business knowledge or experiences, which made it harder to pursue those goals. So, I decided to go to a school that focused on entrepreneurship education and helping startups grow.
As a Babson student, what did you do when not in class?
I was a true beneficiary of Babson FoodSol and the Blank Center. Under the guidance of FoodSol, I was able to connect with many food entrepreneurs to pitch my business ideas and receive their feedback, and connect with lots of potential buyers for yak dairy products. Over the course of my two years at Babson—along with my classmate Eduardo Rojas (MBA’17)—I did thorough market research for yak dairy products in the U.S. market; FoodSol made that research easier and more productive.
Working with the Blank Center, I learned to pitch my business idea in a persuasive way; the Blank Center’s consultants and advisers helped me formalize the ideas. I was also a finalist in the Babson Entrepreneurial Thought & Action (B.E.T.A.) Challenge. The whole process was really productive and helped us to reflect on what we had done thus far, and how we could build our next milestones upon what we have achieved.
What was your favorite part of the Babson student experience?
Action-oriented courses where students can pitch their business ideas and get help and advice from classmates.