6
Business View CARIBBEAN
112-to-1, so the more we export, clearly the more we
benefit locally on the exchange gains.
“The energy cost probably is mitigated by that.”
Another mandate of doing business with food is stay-
ing relevant with consumers.
Sean Garbutt said a new barbecue-flavored seasoning
is in the pipeline and planned for release next sum-
mer, while a new dehydrated jerk seasoning will be on
shelves in the U.S. early in 2015.
He said other manufacturers of jerk seasonings mere-
ly rely on a collection of onion powder, garlic powder,
cayenne and chili flakes while concocting their jerk
seasonings, but the Associated Manufacturers stamp
is unique because its flavor blend is put into a dehy-
drating unit and crushed into a concentrated powder
before being packaged for distribution.
The company works with a government agency – the
Scientific Research Council – to dissect its products
into their basic parts while trying to discover healthier
new combinations.
“Being in the food industry we have to constantly be
keeping our game up and looking at adding new pro-
files or new ways of presenting similar flavors,” Sean
Garbutt said. “Some of the other things we’re looking
at are finding ways to make jerk a little bit healthier.
It’s an all-purpose seasoning, but when some people
see the sodium content they kind of raise an eyebrow.
But the reality is that you don’t require any additional
seasoning whatsoever when you utilize jerk.”
When those ideal combinations are found, the com-
pany expects opportunity to be waiting.
