resolution of BKD’s Board 4/2019 on November 11, 2019 has been approved the financial statements for the nine months ended September 30, 2019 The Company net profit of 59.12 million baht which decrease 91.60
previous year (2018 net profit was THB 272 million). The decrease was due to the following reasons: 1. Revenue from sugar was decrease due to Global supply surplus in 2019 with addition of domestic price
; Revenue The company recorded total revenue of 491.49 million Baht for the first half of 2020, showing the decrease by 329.16 million Baht or 40.11% from the same period of the last year. The decrease
, 2020 as follows; Revenue The company recorded total revenue of 701.66 million Baht for the period of 9 month of 2020, showing the decrease by 510.84 million Baht or 42.13% from the same period of the
statements for the 2nd quarter and 6-month period ending June 30, 2020 as follows. Description Year 2020 Year 2019 Increase / (Decrease) Million Baht Million Baht Million Baht % 2nd Quarter (April – June) Net
, decreased by 4.41 million baht or 7.26% decreased. This decrease is the result from a better control of expense thus the compact of the restructuring of the organization structure even in 2019 the company
compared to the same period in 2017. Such increase was in line with an increase in sales volume. Cost of sales in 2Q18 decreased by Baht 7.6 million or 4.41% when compared with that in 1Q18. Such decrease
previous year which a net loss of Baht 9.99 million, the loss decrease Baht 1.54 million or decrease by 15.36% , the main reasons are as follow 1. Revenue from sale , Other income The company had revenue
following global crude oil price movement, led to an improvement of gross profit. However, production and sales volume decreased according to the Natural decline curve. In this quarter, there was a loss from
230 mn Project Risk HSMC is exposed to the foreign exchange rate movement due to the revenue is denominated in USD Expected Benefit Company expects that projects shall create the IRR of at least 10% 4.2