Erica James-King, Senior Staff Reporter
SCORES of bakers islandwide are crying foul over what they say is the "dirty brown sugar" they have been receiving, and they are demanding that the Jamaica Bureau of Standards take immediate steps to put sugar manufacturers under greater scrutiny.
But the bakers are not the only ones complaining. The Bureau of Standards itself, and the Consumer Affairs Commission - the two Government entities responsible for monitoring the quality of commodities for consumers and manufacturers - have also reached breaking point on the issue of foreign matter in sugar.
"On numerous occasions we've had to intervene when we get complaints about foreign matter in sugar," communications manager with the Consumer Affairs Commission, Petro Hodges, said in response to questions from The Sunday Gleaner.
At the same time, the Bureau of Standards is pointing to a high level of frustration in dealing with the persistent problem of "dirty sugar".
"Up to two weeks ago, the bakers took the photograph of dead lizards in the sugar and sent it to us with letters complaining that the quality of the sugar is still bad," stressed Dr. Omer Thomas, the Bureau's executive director. "I am not satisfied that the situation is improving."
For the bakers, it has not only got worse, but it is "a persistent nuisance" that hits them where it really hurts most in the pockets.
They are blaming the deplorable physical quality of brown sugar for an erosion in their profits, as well as plunging them into greater financial difficulties when they are faced with lawsuits by persons who find foreign objects (like wire and pieces of glass) in buns.
"I have known of bakeries that have to spend thousands of dollars in out-of-court settlements because of dirty items that have been found in the buns. Even though it's not their fault, they have to offer the consumer redress since there is no identifying mark on the sugar package used to manufacture the bun. This means you have no way of tracing it (the sugar) back to the manufacturer," said Herma Perkins Sutherland, immediate past president of the Bakers Association of Jamaica (BAJ).
While the BAJ is unable to quantify how many of its members have had to contend with court cases or out-of-court settlements because of foreign material in baked products, it insisted that many bakers have had to make hefty redress to customers on the local and international scenes. The association points out that many of its members will not reveal when the relationship between themselves and customers go sour over incidents involving objects found in baked products, because the negative publicity could harm their businesses.
Hazel Green, a proprietor of a bakery in Clarendon, has had some financial hard knocks in compensating customers.
"There was an incident in which I had to pay out over $30,000 to one individual after a piece of wire was found in one of my products. The wire lodged in the throat of the customer, creating discomfort and swelling in the throat. She had to go to hospital," the female baker explained.
"I had to compensate her for doctor's bill, transportation to and from the hospital, as well as compensate her for the days she could not work, while she was ill. Up until this day, I have samples of the wire that went into her throat."
She charges that "Right now, I have an envelope of stuff found in sugar at my establishment which ranges from buttons, inch-and-a half-bolts, nuts, tar-like substances, stones and cigarette butts which my workers or I have found in sugar."
Bakers are demanding that the Bureau of Standards put a coding requirement in place for sugar manufacturers, so it is easy for bakers and other consumers to trace defective sugar to the manufacturer. Echoing the sentiments, president of the BAJ, Gerry Chambers, remarked: "It is now a compulsory requirement for bakers to have a batch code in place, so that if something is wrong with the product, the consumer can get redress from the manufacturer, and or that the manufacturer can know which batch of goods to withdraw from the shelves. Why is this requirement not in place for sugar producers?"
Mr. Chambers, who is also proprietor of a Montego Bay bakery, related some of the bad experiences he has had from "dirty sugar".
"About six weeks ago, a used end of a spliff was found in the sugar used by my bakery, and three to four months ago, a man returned a bun to me because he found a coin in it. At my bakery there are proper hygiene/sanitation standards so I know my establishment is not to be blamed for the problem," Mr. Chambers complained.
Several bakers pointed out that since they used bulk mixers, it was hard to detect when foreign matter is present in the sugar.
However, Jamaica Cane Products Ltd. (JCPS), which is the sole entity responsible for the sale and distribution of brown sugar, is contending that it has not received any complaints in recent times that the brown sugar it distributes contains any foreign matter.
Responding to queries from The Sunday Gleaner, executive director, Karl James, said, "I do not know of any current problems with the sugar being dirty. Nobody has complained to me of any such problems."
Mr. James, however, acknowledged that last year, the BAJ sought audience with him on the matter, and since that time steps were taken to rectify the problem.
Name changed on request.
