Chat Bout - The CB Group eZine - January 2018

January 2018 – #50

THE CB GROUP NEWSLETTER 03

Remember LEAP

05

T’WAS A PAN CHICKEN CHRISTMAS

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NUTRAMIX CELEBRATES WOMEN IN AGRICULTURE

Table of

CONTENTS

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welcome

remember leap

5 8 11 17 19 25

t’was a pan chicken christmas

nutramix, the distributor of select sires semen in the caribbean

nutramix celebrates women in agriculture

friends who care

cb group celebrates the christmas season

did you know – recruitment bonus

Welcome

For 2018, here are a couple ways I hope we can make a difference together: Hey there CBG Family, Hope everyone had a great holiday season and wishing you all the best for the New Year!

2017 certainly will go down as one of our best and I couldn’t be more proud of all our accomplishments.

On behalf of the family, thank you to each and every one of you that has made this a very special year.

However, as good as last year was, I feel even more optimistic about 2018.

I’m excited about what lies ahead for our company - a couple new facilities to open, new markets to explore, new products to introduce, expanding capacity across our operations and of course, the most exciting – building out The Nest.

We’ve certainly taken the ideas from LEAP, put them into FOCUS and are on our way to our LANDING ZONE! You may recall something we identified in LEAP called the 3Es – Education, Environment, Entrepreneurship. We spoke about how we would live and work together to make a difference in these 3 areas and I use this New Year message to share a few simple ideas as to how we could make a difference in the one area that I think we take for granted the most, but could most easily change – the environment.

SAY NO TO PARROT FISH – as good as they may taste, the parrot fish is the only fish species that help clean our coral reefs and produce white sand for our beaches. Over the years, by overfishing them, our reefs have started dying and our beaches are being eroded. If we don’t stop fishing for parrot, we’ll soon have a Jamaica without white sand beaches and by extension without much of a tourism industry.

SAY NO TO SCANDAL BAGS – if you’ve noticed, over the past few years we’ve given out thousands and thousands of cloth, burlap and even nylon reusable bags. If we simply went to the grocery store with these, just like what they do in Canada & Europe, we’d reduce the number of plastic bags entering our dumps and gullies by not thousands, but millions.

Additionally, we buy things all the time from gas stations, pharmacies and food establishments. Sometimes it’s just one or two items. Do you really need that bag?

BUY LOCAL – apart from supporting your local farmers, imported fruits and vegetables add to our carbon foot print. Just think of all the energy and fuel required to move goods from all across the world. When you buy local you’re not just helping the economy, you’re helping the environment.

BUY POUCHES– many of the household items we buy on a regular basis come in a variety of packages.

For eg, you can buy ketchup in a glass bottle, a plastic jug or in a pouch. By simply buying the pouch and refilling your existing container, you’ll be reducing the waste that you produce. Same goes for condensed milk, powdered seasonings, BBQ sauce, laundry detergent, bleach and so much more.

DITCH THE DISPOSABLES - the number of plastic cups, plates, forks, knives and spoons that we use is staggering. At office, in our homes, on the road, they are everywhere. How many times have you bought a box of chicken and never even used the plastic fork that comes in the bag? If you simply make it a choice to use less disposables, it would make a difference.

With the crazy weather patterns, rising sea levels, flash floods and long droughts we’ve seen all around the world, there is no doubt that global warming is real and our planet is not only changing, but in danger.

So, I hope we take a stance, be more responsible and play our part.

Here’s to a greener, more sustainable 2018!

Cheers, ML

welcome

1

Remember LEAP Remember the WHY.

Let’s Explore Amazing Possibilities As we enter the New Year, let’s all remind ourselves just why we decided to LEAP. LEAP was a process of exploration.

Started: September 2015 Ended: March 2016 Why? We had our LEAP sessions, designed to hear what you dream for this great company, and for yourselves. LEAP was a way to align our aspirations and visions.

Remember those dream cards you wrote on at The Pegasus? There were over 1300 dreams that have been grouped and put into strategic plans.

Landing Zone 2025 The 10 year plan Goals for 2025: • Be #1

Phase 1: 2017 – 2019

FOCUS Phase 2: 2020 - 2022 Phase 3: 2023 – 2025

around the brand in 30 days — cb group

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Phase 1 of the 2025 Landing Zone WHY: Make a difference for Jamaica.

HOW: Putting people first.

Making better quality products.

WHAT: Produce SAFE Foods.

Build sustainable agricultural industries.

FOCUS ON: People ŹŹ Recruitment ŹŹ Training & Development ŹŹ Communication ŹŹ Compensation & Benefits Quality ŹŹ Organizational Structure ŹŹ Customer ŹŹ Technology ŹŹ Volume ŹŹ New Products 4

around the brand in 30 days — cb group

Country ŹŹ Education ŹŹ Entrepreneurship ŹŹ Environment Major projects ŹŹ New Processing Plant ŹŹ Rendering Plant

T’was a PAN Chicken Christmas PAN Chicken, PAN Chicken!

The demand for our PAN men and women at parties, corporate events, and simple backyard get-togethers is quickly rising!

This Christmas saw many of our red CB Chicken pans at these events, and our hard working PAN contestants.

Desrick Hamilton, 4th place winner overall (3r place in the Miracle sauce competition) at PAN 2017 has been in heavy rotation for the season. He jerked chicken for patrons at the massively popular party “Yush” at Sabina Park, and he even landed a catering gig at a private function at… guess where…. the Office of the Prime Minister!

Desrick also led the culinary experiences at 3 of CB Chicken’s Customer Appreciations over the busy Christmas season: D&D Wholesale in Papine, Portmore Meat Mart and Jampet Brunswick.

He participated at CONDUENT’s Call Centre Staff Party which saw a whopping 5,600 people between their Kingston and Montego Bay locations. Mobay had 8 of our PAN men while Kingston had 3 of our PAN men jerking chicken. Also part of the execution were this year’s winner - Eric Beaver, and 2016’s 3rd place winner Cassius Gayle.

Regional winners also cooked up for this party.

We encourage you to help us help our PAN men and women for 2018.

After all, the spirit behind PAN is about promoting entrepreneurship and providing opportunities for the people behind the pans to take advantage of.

Maybe you’re hosting a small mingle, a birthday party, maybe.

Perhaps you have a friend who’s company is having an event that needs some authentic Jamaican jerk.

If you need a PAN man or woman, feel free to give anyone in Marketing a buzz!

And one of our popular PAN men Mark Stennet cheffed up at “I Love Soca” on Boxing Day. around the brand in 30 days — pan

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Bad Dawg Sausages

getting on baaad fi di season!

For the first time in Bad Dawg history, the Golden Wheel (vending cart) sales have exceeded 120% of its quarterly sales budget!

Just like the increasing demand for our CB Foods Village and PAN men at events, Bad Dawg sausages are being requested at fun fetes across KSA. Golden Wheels rolled up and made several appearances over the Christmas….

• Yesterday Best of the 90’s • Experience the LOVE • Yush • Family Extravaganza at Hope Gardens • I Love Soca Coller Fete • Stricktly 2K Best of the 2000s • FunFest New Year’s Eve And folks, after about 8 months, Bad Dawg Sausages returns to Montego Bay.  Sam Sharpe Square, Market Street.

Mon–Thurs 11am–8pm Fri–Sat 11am–10pm And Bad Dawg Cart is back in operation at York Plaza Mon–Sat 8am–8pm 6

around the brand in 30 days — bad dawg

Jamaican turkey takes off with Newport Mills

Turkey farmers gobble up Christmas You would’ve read in older ChatBouts that Newport Mills distributed turkey poults to farmers in June and September last year about 5000poults.

Several of these farmers have reported brisk sales for the 2017 Christmas season.

Locally grown turkeys provide income for small farmers, who insist that there is also a market for the product outside of the Christmas season.

Happy farmers Manchester farmer Skemar Brady is upbeat about the overwhelming response to the smoked and raw turkey that she sold to housewives and supermarkets in Kingston, Manchester and Clarendon.

Farmer Kedisha Barrett from Southfield, St Elizabeth ventured into turkey production for the first time, and she too has reaped rewards sharing, “My experience has been great because I have sold a good amount to supermarkets and people around the community. I have even had repeat customers”

Did you know?

• Turkeys have a distinct flavour • 5 times the size of chicken • Turkey meat is leaner than chicken • A different amino-acid profile when compared to chicken for those looking for an even more healthy diet Newport Mills is planning to double turkey production this year and of course the-BIG-feed Nutramix manufactures and distributes a specific feed for turkeys.

around the brand in 30 days — newport mills

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The Caribbean Distributor for Select Sires Semen

Did you know that Nutramix is the distributor of the semen for Select Sires in the Caribbean?

That’s right!

You would’ve read in your ChatBout that Nutramix was already selling semen at select depots across the island. Newport Mills began in June 2016 on a small scale, but we’ve got big news!

As of this month, Nutramix has begun making semen from Select Sires available throughout the Caribbean!

Select Sires is recognized worldwide as one of the leading (if not the leading) suppliers of top quality genetics for cattle. Through our feed distribution network throughout the region, we will be adding superior quality genetics for cattle that is badly lacking in the Caribbean.

There are a wide range of breeds and sires available, especially the more popular breeds for dairy and

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around the brand in 30 days — nutramix

beef. However, if farmers wish to cross-breed cattle, there is semen of other breeds is available as well. All the farmer will need is access to an inseminator to inseminate the cow.

What is especially great is the offering of sexed semen. Good quality heifers (female dairy cows) are needed immediately to contribute to the increased demand for local fresh milk. Sexed semen ensures that farmers do not have to wait 9 months to determine if they will get a heifer or bull (male) calf - they know that at the end of the 9 months they will get a heifer calf of good quality.

The feedback from farmers has been very positive as they can visibly see the difference of the offspring from the Select Sires semen.

Nutramix will be hosting a training workshop in partnership with Select Sires to train an additional 15 persons in insemination of cattle.

Dairy farmers lyme in Seaforth, St Thomas The-BIG-Feed decided to say ‘thank you’ to small farmers in the community for all their hard work and to ‘big them up’ for the role that they play in the growth of the dairy industry.

Nutramix treated dairy farmers in Seaforth to a fun day the only way that they know how to – with great vibes, music, food, and of course games!

It’s safe to say that all had a great time together over a few games of dominoes and good ol’ curry goat. The farmers even went to Reggae Falls where they shared stories with folks from neighbouring communities who came out to partake in the festivities.

Drink Real Milk campaign This month marks the 2nd anniversary of the launch of the DRM campaign. In an effort to reinforce its commitment to the campaign, last year Nutramix had conducted a seminar for dairy farmers in St Thomas where they were educated about best practices in milk production, as well as the use of milking machines to boost their overall milk production.

around the brand in 30 days — nutramix

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Celebrates

WOMEN IN AGRICULTURE December 6th saw a celebration of women in the Jamaican Agriculture sector. A mid-week luncheon at Devon House’s Grog Shoppe welcomed ladies who took part in The-BIG-Feed’s 2018 calendar movement - Empowered Women, Together Building One Industry Through Diverse Careers.

Hosted by the Jamaica Agriculture Society ’s 2014 National Farm Queen Tishauna Mullings, the 2017 National Farm Queen Trudiann Ashmead, CB Group’s very own Veterinarian Dr. Gabrielle Young, and Agro-Tourism Visionary and 2016 Chamion Farmer Jade Lee all took the platform to share their unique journeys within the industry.

The idea behind the movement is to showcase the different careers within Agriculture, many of which people are not aware of. There are further plans to share these stories, along with many others, with the hope of inspiring not just the next generation, but perhaps other women (and men) who have considered entering the industry but are unsure of what career path they should take.

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around the brand in 30 days — nutramix

around the brand in 30 days — nutramix

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January – February Appointments

BIRTHDAYS

&Promotions

Tina Hamilton

1

Jason Stewart

Alicia Mitchell

3

Kevon Bryan

Andrea Mayne

Lamaro Lindo

Carol Leslie

Kimroy Bailey

Lance Nesbeth

Hughmore Coore

Peter Williams

Nakane Gray

Maureen Simms

Carole Small

1

Damion Smith Wayne Stewart Jamoye Neil

2

Sanjay Ashmeade

Garfield Williams

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16

Shelly-Ann Cargill

Lamara Henry

Davian Francis

17

Carlos Lewis

Marie Smith

Elaine Brown

Deanne Whitely

Stephan Harris

Lorraine Tulloch

Jamardo Davis

3

Stephanie Campbell Claudette Mckenzie Conroy Dunkley

Fay Malcolm

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Patricia Miller

Dean Palmer

Javanni Roper

20

Ralston Brown

Desmond Sullivan

Kevin Christie

5

Kernnel Mcintosh Akeem Campbell

Gary Wee-Ellis

Andy Mccalla

Gloria Fisher

Christopher Harriott

Laurence Roberts

Dian Howell Ricardo Edwards

Andre Grant 7

Carlinton Montgomery

Andrew Carter

Tanisha Friginette

Bernard Drummond 8

Uton Black

Laurel Gilbert

Gregory Loton

Oneil Gray

Melvin Brown Alecia Dixon

Carlton Harris

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Jermaine Stockpole

Ramario Nembhard

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Natalee Reid

Roshane Moulton

6

Elizabeth Cain Tarike Stephens

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Nadine Hayden Promoted to Accounts Payable Supervisor Denham Morris Promoted to IT Team Leader, Applications

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Alisha Dyer Promoted to Senior Customer Care Coordinator Fiona Williams Promoted to Sales Representative Kayon Plummer Transferred to Projects, as Project Coordinator Dwen Gordon Promoted to Plant Manager Joelle Lodenquai Promoted to Assistant Brand Manager

Greg James

Joel Kerr

Tashie-Ann Stultz

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Kevron Reid

Seantea Johnson Donville Campbell

Andrew Squire

Steve Cross 6

Keneshia Edwards-Henry Accounts Payable Clerk, Finance & Accounting Newport Genetics Romaine Brown Production Accounting Clerk, Finance & Accounting

Kemar Bennett

Roel Newell Kadeem Harvey

Alton Roberts

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Brian Royes Project Specialist, QMS

Norris Fisher Francois Ayres

Reid Vanessa

Delroy Byfield

4

Jascynth Lewis

Sherrol Brooks 4

Marlon Beatton Senior Accountant, Finance & Accounting

Michael Lee

Roland Lawrence Vernice Downer

Faye Morgan-Byrd

Group Office Angeleta Petgrave Assistant Accountant, Finance & Accounting

Lori-Ann Lyn

David Colquhoun

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Omar Lewis

Cleon Taylor

13

Clifford Reynolds

Brittany Ho

14

Janet Sawyers

Daphne Thompson

Allison Batchelor-Blackwood

Leon Sanguenette

Dameina Johnson

Richard Henry

Rekello Henry Neil Allen

cb big ups — birthdays + staff announcements

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Farewells 28

Renardo Miller Livestock Attendant Live Production, Newport Genetics

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Nicole Gordon Assistant Accountant Group Office

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Allison Batchelor Blackwood Driver Salesman Kieel Malcolm Driver Salesman

cb big ups — birthdays + staff announcements

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Creating Bonds

in Our Communities

Founded 4 years ago by then 17 year old Jordan Bennett, Feeding of the 5000 has delivered over 10,000 box lunches to the homeless and less fortunate all across Jamaica.

The team has grown sizably and ventures into other service projects like back to school treats and grocery bag drives. They’ve also adopted School of Hope with the hope to raise awareness of the different disabilities Jamaican children are facing and how best they can help to eliminate the stigmas attached.

In the true spirit of Christmas and giving, CB Group joined the Feeding of the 5000 for the first time on December 17. Over 100 young volunteers came together and prepare various meals, sort clothes, wrap gifts, and visit inner city communities in parishes across the island. The CBG teams headed to set-up stations in Cross Roads and Downtown to package and distribute box lunches to the homeless.

That Sunday, the group also entertained 100 Golden Age residents on their grounds.

There are several large feedings done annually but there are so many ways to help out throughout the year. Find out more at www.feedingofthe5000.org

our community — feeding of the 5000

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Friends Who Care “If you can’t feed a hundred people, then feed just one.”

Mother Teresa

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Since April 2012, a small team of CB Group staff, namely Claudette Wynter, Suzan Dixon, Roxanne Isaacs, Newton Brown, Nadine Hayden, Sherrol Brooks and others who have since parted ways with CB Group took on a charity project to help boys living at the “Matthew 25:40 Boys Home”.

This group called themselves “Friends Who Care”. Many folks have joined in on the team initiative, both from the CB family and externally, and have been involved with projects at all the Matthew

our community — friends who care

25:40 Boys Home locations, as well as with other charity projects.

This year was the 2nd year that JAMPRO came on board, visiting and working on projects for the boys, ages 8-17, on December 16 at the home on George Headley Drive. The crew provided meals and household and personal care items.

It was a day filled with dancing contests, games and tons of fun!

If you’d like to join the efforts behind “Friends Who Care”, please contact Roxanne.Isaacs@mycbgroup.com

our community — friends who care

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Celebrates the Christmas Season It was festivities, food and fun on the lawns of Devon House where CB Group family gathered to celebrate the season at our annual Staff Party.

The night provided endless food staring our delicious Caribbean Passion hams and even a fun photo booth where everyone could get their picture taken, and have it printed right on spot to take home.

The very popular dance group Ding Dong Ravers surprised everyone not just with a guest appearance, but by heading straight to the dance floor to dance side by side with our very own CB Ravers.

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our community — cb group celebrates the christmas season

If you were unable to make it, you missed a wicked party! Bet no other Staff Party compares to a CB Staff Party!

Can you find yourself in these photos?

our community — cb group celebrates the christmas season

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our community — cb group celebrates the christmas season

our community — cb group celebrates the christmas season

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and tid-bits

Copperwood Pork Pork Loin with Fruit, Honey, & Bacon Sauce Ingredients: For the Glaze: • 8 slices Copperwood Pork bacon, chopped • 1 jar orange marmalade • 2 cups whole, fresh cranberries, rough chopped • 1 apple, peeled and chopped fine • ½ cup packed brown sugar • ½ cup apple cider • ½ cup honey • 2 teaspoons pumpkin pie spice • ¾ teaspoon salt For the Roast: • 4-5 pound boneless pork loin • salt and pepper, to taste • 3 tablespoons cooking oil (I used canola)

Directions: For the Sauce: 1. In a heated pot, cook bacon until just starting to crisp on the edges and fat has rendered. Drain fat, reserving 2 tablespoons with the bacon.

2. Add the all other glaze ingredients and stir until well mixed.

3. Heat the sauce over medium heat until boiling. Lower heat and cook for 20 minutes at a gentle boil, stirring as needed.

For the Roast: 4. Preheat oven to 400° F then line a baking pan with foil. Set aside.

5. Sprinkle salt and pepper over all roast surfaces. Set aside.

6. Add the oil to a heated skillet. Brown the roast on all sides. Place browned roast in baking pan.

7. Pour approximately 1½ cups sauce over top of roast. Set aside remaining sauce.

8. Bake the roast for 15 minutes. Lower oven heat to 325° F and continue to cook roast until internal temperature reaches 150° (about 1½ hours).

9. Remove roast from oven. Cover with foil and allow roast to sit for 15 minutes.

Slice in generous ¼-inch slices for serving. Remaining sauce may be served on the side or spooned over roast slices prior to serving.

recipe corner — pork loin with fruit, honey, and bacon sauce

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Chippenham Eggs Spanish Omelet Ingredients: • 6 to 7 medium potatoes • 1 onion • 5 to 6 Chippenham Eggs • 1 Caribbean Passion chorizo sausage • 2 to 3 cups of olive oil (for pan frying) • ½ tablespoon salt (or to taste)

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Directions: 1. Slice the potatoes into pieces about 1/8" thick.

2. Peel and chop the onion into ¼" pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture.

3. In a large, non-stick frying pan, heat the olive oil on medium-high heat then add the mixture into the frying pan, spreading it evenly over the surface and fry the potatoes slowly ensuring the piece do not become crisp like french fries, but rather tender.

4. Remove the mixture from the pan with a slotted spatula that allows the oil to drain and let cool.

5. Crack the eggs into a large mixing bowl and whisk together. Pour in the cooled potato onion mixture. Mix together with a large spoon. Let sit for about five minutes.

6. Slice sausage and combine with beaten eggs.

7. Add 1 to 2 tablespoons of olive oil into a small, non-stick frying pan over medium heat.

When hot, stir the mixture once more and pour into the pan and spread out evenly. Allow the egg to cook around the edges. The inside of the mixture should not be completely cooked and the egg will still be runny.

8. When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Flip the omelet and cook for 3 to 4 minutes. Turn the heat off and let the egg tortilla sit in the pan for 2 minutes.

9. Slide the omelet onto a plate to serve. If eating as a main course, cut the omelet into 6 to 8 pieces like a pie. Serve sliced French bread on the side.

10. If you are serving as an appetizer, slice a baguette into pieces about ½" thick. Cut the tortilla into 1.5” squares and place a piece on top of each slice of bread.

11. In a frying pan, sauté tomatoes, onions, garlic, green peppers and olive oil.

recipe corner — spanish omlet

did you know: recruitment bonus

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drinkrealmilk.com