Barbara Ellington, Lifestyle Editor
John O. Minott now heads the Jamaica Standard Products company started by his grandfather in the 1940s. - IAN ALLEN/STAFF PHOTOGRAPHER
JOHN O. MINOTT represents the third generation of Minott men to take the reins of the company founded by his grandfather in September 1942. Today Jamaica Standard Products (JSP), located at Williamsfield in Manchester has evolved into a modern coffee processing factory complete with state-of-the art equipment and technology as well as meeting the required standards of such efficient manufacturing entities world-wide.
For Mr. Minott, doing business comes as easily as brushing his teeth. He was born in the tradition and taking over the mantle of JSP was something he was expected to do. He has done so successfully, and today he represents the new generation of JSP, bringing a drive and determination to take the business into and beyond the 21st century.
Mr. Minott is the grandson of JSP founder Leslie Minott and son of Jackie Minott, chairman of the company. The young head of the family-owned business is now embarking on some new ideas of his own and is excited by the prospects for the future of the farms in Cave Valley, St. Ann and the Blue Mountain region.
Married with two children, he shared his experiences during The Gleaner's recent tour of the coffee farm and factory.
BE: What was it like to grow up in a family-run business?
JM: My father tells everyone that he brainwashed me into coming into the business because I have been following him to work since I was about five years old. So after returning home from Florida International University, I came straight in to join him. I had majored in Marketing and Finance and I continue to enjoy the challenge. I love the work and I am always at work.
We have a great team of farmers and workers in place.
BE: How have things been for you since the passage of hurricanes Ivan and others?
JM: It's been rough going, we lost over 100 acres if coffee plants. Trees have a life expectancy of up to 30 years, and in some sections of the farm we have had to start from scratch. We cut them back up to four times and we have lost about three years of growth because of the hurricanes, The most productive years for coffee trees are the fifth to the seventh.
BE: How do you see the future of the industry?
JM: Any hurricane we have is likely to affect the business and we also see a price increase in the near future. Coffee from other countries is much cheaper and to make matters worse, coffee farmers have still not received the post Ivan insurance money. Presently a survey is being conducted in the high mountain regions to see what's there and what's needed. A lot of our future rests in Mother Nature's hands.
BE: How many people do you employ and how do you find them?
JM: We have 200 permanent workers, but we employ hundreds of temporary workers to pick berries. Our staff is spread over two gift shops in Montego Bay, one at the cruise ship terminal and the other at the airport called Coffee and Spice. At our shops we carry our brands plus a range of other items. With the new renovations at the Montego Bay International Airport, our location like all others will be up for tender but we hope we will continue there.
BE: On a visit to many department stores in the United States one will often see brands of coffee manufactured in other countries but which blatantly proclaim the Blue Mountain name. How can that be stopped.
JM: Our Coffee Industry Board (CIB) is now going out in the world and setting up brand and trademark protecting mechanisms. The integrity of our brand is at stake. We (JSP), sell to Spain, Italy, the United Kingdom, the United States of America, Canada and Japan. The latter buys unroasted coffee. We export roughly 123,200 pounds a year an to the local retail, supermarket and our brands include: Wallenford Blue, Brewers Choice and Jamaica High Mountain.
BE: What is the future of JSP?
JM: Unless something drastic happens we don't plan to part with the farm or other holdings, we are expanding to become bigger and better. We have a solid market for our products and if we maintain quality and standards we will continue on a path of improvement. I want to expand in the Japan market as well as elsewhere.
BE: Describe your major challenges in your journey to success.
JM: The weather is the most dreaded challenge, followed by financing; the cost of money for agriculture in general is expensive. I hear of money being available at nine per cent but in reality, to access some of it you would have to have 40 per cent of what you need. If you have that in hand you don't need to borrow. The Government is not doing enough in terms of incentives and low interest loans to the sector.
There is also the challenge of paraxial larceny, we have plantains throughout the coffee farm but thieves continue to reap them before us, so we are now looking at alternative trees that will provide adequate cover.
Another challenge is that as time goes by, it is harder to find labour and the cost to bring workers in during crop time is horrendous. The bigger you are in the business, the harder it is to get labour; it is very manual intensive work. Our farm in Spring Hill, Portland now has 60 acres in production but it can go to 100 acres. We are the only coffee company in the island that is fully integrated from seedling to the cup.
BE: From what do you derive the greatest pleasure?
JM: I am very gratified when people come here and after walking through the farm they have good feedback; I feel my effort is bearing fruit. I am also happy that our coffee is in such high demand everywhere.
BE: Do you have any other business interests besides this and what about hobbies?
JM: I have a small trucking business (Santo's Trucking), that does deliveries but that is my little venture. I also do bird shooting and spent time with my family.
BE: What about the next generation of Mints, will they be following in your footsteps?
JM: My 13-year-old nephew and five-year old daughter are already showing interest in it and can talk intelligently about the business. I assumed a management position very early and my father respects my views. My nephew actually does light holiday work here and my daughter is not happy unless she gets to spend Friday afternoons after school getting to know the place and speaking with the staff. She sees it as coming to work and when she does not feel like it, she asks for a "day-off". That augurs well for continuity because at five, she can speak intelligently about it.
BE: What are some of the contributions that you have made at JSP since you became managing director?
JM: The expansion projects, the ISO compliant status and the farm tours at the farm in Cave Valley in collaboration with Jamaica Tours. We hope to expand and improve that because tourists are very interested and ask many questions about the operation. Farm manager Douet Reid is in charge at the farm and leads a dedicated team of workers. At the end of each tour, we serve coffee and sell products from our line of spices and sauces. I still plan further development and to more aggressively market the sauces and spices.
BE: What is your hope for the future of agriculture in Jamaica?
JM: I hope more young people will see farming as something worthwhile to pursue and that Government will put some serious initiatives in place to assist farmers and the productive sector firmly on its feet.
