Over the years, agar found its way around the world into many cuisines, including those of China (where it’s called “unicorn vegetable” or “frozen powder”), France (sometimes called gélose), India (called “China grass”), Indonesia (called agar-agar, which translates simply as “jelly”), Mexico (called dulce de agar, or agar sweets), and the Philippines (known as gulaman).
His move to the startup world was inspired by Clayton Christensen’s The Innovator’s Dilemma, which argues that market leaders, by nature, are often set up to fail. “This thesis made me really understand how the technology industry was going to be much bigger, much faster than most thought in the late ’90s,” he told Authority Magazine in 2021. “This made me take the risk of working at my first startup because I believed that big companies were at risk of being disrupted due to the advent of the internet and mobile phones.”
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