Photo by Winston Sill/Freelance Photographer
Dr. Heather Little-White (right) examines the new packaging of Baronhall Farms Sauces and Spices with (left to right) John Minott, general manager of Jamaica Standard Products (JSP), Jackie O. Minott, general manager of JSP, and Patricia Thompson, the quality manager of JSP. They were at the official rebranding of Baronhall Farms Sauces and Spices, held at the Liguanea Club, Knutsford Boulevard, last Tuesday.Long known as one of Jamaica's premium coffee producers, Jamaica Standard Products (JSP) expanded their reach into the condiments market nine years ago when they began producing Baronhall Sauces and Spices. This line, however, was treated "like a bastard child," according to Jackie Minott, the managing director of JSP. That term, however, as noted by Mr. Minott, is no longer legitimate (pun intended); and, as such, the product line has been revamped, complete with all-new packaging and an innovative marketing approach.
sauces, spices reintroduced
At the official rebranding on Tuesday, November 15, at the Liguanea Club on Knutsford Boulevard, JSP reintroduced the line of five sauces Hell Hot, Scotch Bonnet, Hot Curry, Jerk and Jerk Marinade; and five spices Dried Jerk, Curry Powder, Mixed Spice, All Spice Pimento Seeds and All Spice Ground Pimento. As described by Annette Salmon, the marketing and sales manager of JSP, the line boasts 100 per cent fresh Jamaican herbs and all are low sodium with no MSG. In his address, Jackie Minott confidently asserted, "Our Baronhall Sauces and Spices will do justice in titillating even the most discriminating palate."
The guests were treated to a selection of dishes, with each featuring a product of the Baronhall line as a dominant ingredient. The discriminating and not-so-discriminating palates enjoyed the Jerk Chicken Breast with Hot Curry Pineapple Sauce and Caribbean Seafood soup with a dash of jerk, among a number of other preparations.
promotions
In keeping with their promise of a more hands-on marketing approach, JSP has infiltrated the market with a series of in-store and restaurant promotions, where the condiments are strategically placed in restaurants across the island. This tactic is
particularly well-timed, since it falls at the onset of Kingston Restaurant Week. Furthermore, Mr. Minott said that he expects the sales for the product to increase five-fold following the rebranding and this will ultimately provide more work for Jamaica's agriculture sector.
Dr. Heather Little-White, the keynote speaker at the re-branding ceremony, also asserted her confidence in the line and encouraged buyers to support it. She commended JSP for rebranding the line as companies often forget the importance of improving their products in order to stay on top of the market.
When the formalities had come to an end, Annette Salmon invited the guests to visit their 'open shop' where each person was given a gift bag filled with bottles of Baronhall sauces and spices.
