Tijule

Business View CARIBBEAN 3 y Ltd with the country’s hospitality and food service indus- tries. An increased emphasis in the past year has been placed on building the Juliana brand in the United States, particularly in New York, Atlanta and Florida, where it has a strong following. Juliana products are available as dips and seasonings, mixes, jams and jellies and as canned foods. Tijule exports 85 percent of its products, primarily to the United States, United Kingdom, Canada and Ja- pan. Another 10 percent is sold to exporters and 5 percent is sold locally. Its target markets include local bulk purchasers and ethnic Jamaicans within the U.S., Canada and the UK. “Our mission is to develop and supply high-value, high-quality tropical fruits and vegetable products to customers while ensuring sustained profitability,” Roy Newell said. “The vision is to become a world-class agro-processor delivering satisfaction and value to consumers and shareholders, through quality, innova- tion and sound business practices.” Tijule both maintains a connection to its Jamaican roots and augments its future workforce by providing internship experience to no less than a half-dozen stu- dents each year who are seeking employment experi- ence with an agro-processing company. It is the largest such operation in Jamaica’s Clarendon parish and its founder was a food scientist who had developed pro- cesses for several domestic companies while fueling development of the industry as a whole. Thanks to that expertise, Tijule is able to transform common local foods, fruits and spices into value-add- ed products without the need for excessive amounts of artificial ingredients. Another technological retooling is underway at the company’s headquarters, where a closed-circuit television system is being installed for 24/7 premises monitoring and an updated inventory and accounting system is being added as well to guar-