newsletter ISSUE #2
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CB PAN CHICKEN CHAMPIONSHIPS 2013: A BLAZING SUCCESS
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CB UWI 5K
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A DAY IN THE LIFE OF…
Table of CONTENTS
1 3 9 10 11 15 19 24 welcome
pan finals 2013: a blazing success
bad dawg goes retail & more‌ nutramix donates $250,000 creating bonds in our communities
CB big ups
recipe corner & tid-bits
mark your calendar
Welcome
As leaders of the CB Group; the Directors, Senior Managers and I, are proud and passionate of what the company has accomplished over the past year and excited about what lies ahead. In 2013, we expanded our sorghum production bringing us closer to realizing our goal of reducing our raw ingredient import bill, achieved one million safe tonnes at Newport Mills and launched our new eco-friendly CB Chicken tray packs. We also celebrated the achievements of our own Dr. Keith Amiel firstly when he was appointed Member of the Order of Distinction, Commander Class and again, when the Private Sector Organization of Jamaica honoured him as one of their Founding Fathers. Other important milestones for 2013 was the continuation of our Certified SAFE program, with the re-certification of Newport Mills and Copperwood Farms and the certification of CB Egg Farm in Bamboo and our contract growers. The CB Group is now the only company in Jamaica and is among a minority, worldwide, that can confidently say we are ISO 9001:2008, HACCP, GMP certified, from “Farm to Fork�. A major success indeed! It is with deep humility that I thank each and every one of you for your hard work and dedication to our great company. Through the Grace of God, we were able to accomplish much and for that we must offer up praises to our Lord and Savior through whom all things are possible. At CB Group we have a lot to celebrate and we hope that you do too. So, on behalf of the Senior Managers and Directors, have a very Merry Christmas and a bright and prosperous 2014. We expect that the New Year will be a tremendous one for our company and look forward to it, with great anticipation. Happy Holidays to one and all!
Mark Haskins welcome
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Our largest event for the year had the Waterfront at Downtown Kingston “buzzing” on Sunday, November 24th as thousands of patrons came out to the CB Pan Chicken Championship Grand Finals to witness the winner Tyroun Kenton from Trelawny being named the CB Pan Chicken Champ! Kenton walked away with cash prizes from CB Chicken, a $250,000.00 business grant from First Heritage Credit Union and one year’s supply of CB chicken and Grace Tomato Ketchup! After being declared the winner, Kenton told the crowd: “I feel so good. First of all, I have to give God thanks. I’ve been doing chicken for 15 years. I must give thanks to my father, he taught me a lot”. Second and third places went to Leon Mitchell from Clarendon and Triston Bernal from St Thomas. They both received $150,000 from CB Chicken, a year’s supply of CB Chicken and one case of onegallon Grace Tomato Ketchup. Families were out in their numbers to sample chicken from their favorite Pan Chicken vendors, enjoy free rides and activities from The National Kiddies Village and sing along to high-energy performances by Kevin Downswell, Taurus Riley and I-Octane. The patrons got even more involved in the activities, as they vied for prizes and giveaways, courtesy of our sponsors, in the modelling and dancing competitions much to the amusement of our spectators. Of course it would not be a CB Pan Chicken Final if the “fluffy diva” Miss Kitty were not on board to keep the crowd entertained during the program. The vivacious Jenny Jenny also hosted our annual “Celebrity cookoff” that had the likes of Kellian Reid, Terri-Karelle Reid, Hansle Parchment, David Brown, Chinloya Allen and Pretty boy Floyd going for the title of Celebrity Pan Chef. It was truly an exciting day that had the energy from all our regional stops rolled into one big package. Lots of laughs, fun, music and GREAT chicken! What more could you want? SEE YOU NEXT YEAR!
around the brand in 30 days — CB Chicken
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around the brand in 30 days — CB Chicken
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around the brand in 30 days — CB Chicken
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What is a “Cottage Ham”? A leg ham is made from the pork leg, a picnic ham is made from the pork picnic shoulder, so what’s a cottage ham? A cottage ham is made from the top part of the shoulder, otherwise called the Boston Butt which is the most juicy and flavourful piece of the pig. From there, we take out the bone, marinate it and smoke it to make a small – medium sized boneless ham - perfect for small families and as always people on the go!
INTRODUCING OUR NEW PACKAGING! Our bags are now pre printed, so the label will NEVER drop off again!
Why Make It A Caribbean Passion Christmas? For starters, cooking with Caribbean Passion is always super convenient because its FULLY COOKED and READY TO EAT! • Less time in the kitchen means more time doing what you want to do, whether that’s spending time with the family, shopping for gifts or just lazing in the bed. • It just makes sense—dollars and sense! If you choose to warm it up and glaze in the oven, it takes much less time, so that’s less electricity used or less gas used, which means less cost. • Our Caribbean Passion ham has a unique flavour that just can’t be beat since it’s naturally smoked using real wood for that sweet smoky taste. • All our hams are 100% Jamaican!
around the brand in 30 days — Caribbean Passion
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Highlights from the Copperwood Pork Chefs’ Challenge for Restaurant Week 2013. Chefs in 23 participating restaurants in the Corporate Area, Ocho Rios and Montego Bay were invited to stimulate patrons’ taste buds and excite them about the delectable potentials of Copperwood Pork by adding their best pork dishes to their menus during Restaurant Week. For years Copperwood Pork has been deemed the chef’s choice and Restaurant Week gave them the perfect channel through which they could showcase their culinary mastery with pork. The winner of the Chefs’ Challenge and the Grand Prize was Chef Oswald Brown from Bamboo Blu in Ocho Rios who garnered perfect scores for his pork creation - Succulent Pork Loin served with Guava and Ginger sauce and was thrilled to learn he was the recipient of a fully paid trip for two to Food Network’s South Beach Food and Wine Festival in Miami, Florida in February 2014. “We were excited to have Jamaica’s most talented Chefs demonstrate their creativity with a variety of Copperwood’s succulent pork cuts and vie for the awesome Grand Prize.” ~ Karlene Dennis, Copperwood Pork Brand Manager.
around the brand in 30 days — Copperwood Pork
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Brunch Series Continues
In the past month, Smart Eggs hosted the second installment in the Brunch Series for 12 ladies at Fromage Gourmet Market. Fromage owner Lisa Chin was asked to entertain these ladies, who all are very active on their social media pages. They enjoyed an array of “Smart” menu items including a Power Scramble, cinnamon french toast and maple glazed bacon. I think it was safe to say that they brunch went off very well... See highlights in the Gleaner here http://jamaica-gleaner. com/gleaner/20131121/cook/cook4.html.Our third and final brunch for the year was just awarded to a Facebook winner, Alexander Hillary. He succeeded in answering the 3 trivia questions correctly so that he and seven friends will be enjoying Sunday brunch on us!
E.U. # Eats Smart @ UWI 5K
Smart Eggs was also on hand at the CB/UWI 5K to serve up some healthy eats to the Delegation of the European Union team. The team included over 100 persons, consisting of EU staff and family, beneficiaries of the EU funded Poverty Reduction Programme, friends of the EU, staff of EU Member State Missions/Embassies and members of international organisations, as well as group of deserving children from Alpha Boys Home.
This month we will be launching our Get Crackin’ campaign to encourage followers to start thinking about the SMART changes they want to make for 2014!
around the brand in 30 days — smart eggs
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Bad Dawg vs. Yard Fowl: Who’s the Boss? For all the chicken lovers, we’ve made a special dawg just for you! Made with 100% CB Chicken! Staying true to our roots, it’s made with 100% meat, no fill, no paste and with a totally different taste from our original Bad Dawg. So look out for the new dawg in town and tell us who’s Badda!
Bad Dawg meets Wing King! The creative minds at Wing King are adding our Bad Dawgs to their already action packed menu, but just like their wings, don’t expect anything you’ve seen before. Listen to the options so far - Taco Dawgs, Pizza Dawgs, Chilli Dawgs and Mac & Cheese Dawgs! Yummmm....who’s hungry?
around the brand in 30 days — Smart Eggs & Bad Dawg
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donates
$250,000 to CASE Representatives from Nutramix travelled to CASE (College of Agriculture, Sciences & Education) in Port Antonio to make a cheque donation to the school of JMD$250,000 that will go towards the development of the Farming & Agriculture Faculty at the institution.
Front Row: (l-r) Dr. Gabrielle Young (Veterinarian at Nutramix), Balfour Thomas (Regional Technical Sales Representative), Dian Medley (Dean; Faculty of Agriculture at CASE), Georgette Dallas (Environmental Systems & Safety Coordinator), Shawn Campbell (Operational Accountant). Back Row: Winston Thomas (Technical Sales Manager), Tushane Taylor (Quality Assurance Technician), Kenneth Bailey (Technical Sales Representative- St.Ann/Trelawny)
However, the team also left the school with something just as invaluable, an in depth presentation by each team member on their department’s role at Nutramix and how this contributes to the overall development of the farming industry. The students received a first hand account of the day to day operations at Nutramix, their relationship with farmers and all the work that goes into producing high quality feed and animals. The team was lead by Winston Thomas, Technical Sales Manager at Nutramix, who is also a past student of the institution. CASE was the first stop on an islandwide tour of Agricultural schools that will be visited by Nutramix. In commemorating Nutramix achieving their one millionth safe tonne earlier this year, they will be donating $250,000.00 to four agricultural schools across the island: CASE (College of Agriculture, Sciences & Education), Knocklava Agricultural School, Ebony Park Heart Academy and Sydney Pagon Agricultural School.
around the brand in 30 days — Nutramix
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Creating Bonds
in Our Communities 11
Our support of education on a whole and in particular Junior Achievement continues with our participation in the Junior Achievement JACE Afterschool Programme at Jamaica College. JACE is a 12 week Afterschool Programme for Grade 9 – 12 students which aims to develop business skills and promote entrepreneurship by helping students start their own company from scratch. Over the life of the programme, they have to issue shares to start the company, produce goods, market and sell their goods, make sales, pay their suppliers and even pay taxes and dividends! Your CB Team, which includes Alicia Bogues, Kereen Cole, Oshane Lewis, Donalyn Morgan, Joseph Small and Karen Weir, sponsor and mentor the J.C. team and their two businesses each and every week over the term to guide them in the right direction. If you’d like to get involved with Junior Achievement, call Alicia Bogues for more information.
our community — JACE afterschool programme
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Walk Good... Run GREAT for Education and Sports Development.
Developing all levels of education in Jamaica is the only way for a better tomorrow! That’s why the CB Group has invested in today’s university students by sponsoring the CB Group UWI 5K. Last year, we helped raise over $18 million that went towards overall development of the UWI / Usain Bolt Track and more importantly to establishing scholarships for 20 in need students.
Thanks to each and every one of you that participated, volunteered, donated and made a positive contribution to our education system! Congrats as well to our CB Group winners Kenrado Stewart and Joseanne McCalla our fastest runners and Walter Plummer and Amoree Wilson our top walkers!
Look out for more info on the CB Group UWI 5K in 2014!
This year, we were back it again as title sponsors with over 200 of your CB team and family members participating in the run / walk, which earned us the “Largest Team Award”. The race was a huge success, with an even greater turn out than last year, participating with Olympians Warren Weir, Hansle Parchment and JOA President and this year’s honouree Mr. Mike Fennell!
our community — cb uwi 5k
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our community — cb uwi 5k
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C BIG B UPS - Birthdays - Promotions - A Day in the Life Of‌
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DECEMBER Birthdays
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1
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Ricardo Wilson Patrine Parks Nicoy McFarlane
Winsome Thompson Thomas Williams
Andrew White Sasha-Gay Turner
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25
2 Jasen Lawrence Garnett White
3 Velton Gooden Wilfred Lopez Valomin Lemont-Rose
7 George Clarke Gabrielle Young-Vaughan
Aliberth Coke
8 Shevoy Martin Michael Anderson
Collia Campbell-Barnaby Andrea Adams
Verna Cole Cornelus Brooks
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26
Sophia Johnson
17 Kameil Scott Keith Fendison Sharon Bartlett Stanley Wilson
Lunford Dyer Suzan Lowe Florence Smallwood Robert Carr
27 Lawrence Cunningham
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28
Merle Henderson-Evans
Marlon Scott
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29
Robert Mason
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20
Marlon Graham Stephan Smith
Warren Pryce Kerry-Ann Rose
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Lorenzo Davis Nadine Hayden Mario Ewart
Anthony Chin
cb big ups — birthdays
Magdalena Hibbert-Thomas
Balfour Thomas
30 Desmond Archer Steve Howe Vanesta Walder
31 Damion Coleman
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A DAY IN THE LIFE OF…
Richard Clarke
LUCEA
Processing Team Member, Copperwood Pork
1. How long have you been associated with CB? Started in 2007 in the processing team 2. What section of the group are you in and what is your role? A member of the processing and smoking team, main role is to convert fresh pork into processed products be it cooked or seasoned. 3. What is the best part about working at CB? Team members corporative, management and leadership is good, family atmosphere and personal goals are being achieved. 4. Describe a typical day for you from the moment you arrive at work till when you leave. Arrive at 7:40am each day, gear up, observe GMPs and enter processing at 8am; await Production Supervisors with production schedule that shows the day’s activities and products to be produced. Then pull smokehouses if cooking was done overnight, pack-off cooked products, weigh, tag and place in the hot product cold room. Pull raw materials for day’s conversion, weigh and grind meat, receive spices from QA and spice attendant. Apply spices to meat according to product formulation, mix or inject then stuff or tumble then place products on smoke trucks for cooking. When smokehouses are completely loaded, QAs are notified and they verify the stacking of the trucks and start the cook cycle to create the cooked products. The day usually ends at about 8pm, we take lunch from 12pm-1pm. 5. What gets you through a hectic work day? (music, praying, snacking...) Usually take my mind off the details and overcome the challenges by humming a Vybz Kartel song in my head
cb big ups — a day in the life of…
6. What is your favourite CB product? Corned pork, its full of flavours, its peppery and tasty 7. If you could be in another section of the group for a day, where would you go and why? Would want to be the production supervisor for a day to gain added experience. 8. What is the latest time you’ve left work & why? 10 pm, we had to wait on the smokehouse to finish. You have to love this work because the hours are usually long. 9. Name your favourite chicken/pork dish Ackee with corned pork ... it bad! 10. Complete this sentence, “I am happiest at work when...” …the products are produced to specification and we get a big-up for our efforts. Love when sales are high and the company is doing well, we do well also. Also, when I’m at the staff events, like social and xmas parties ... makes me feel proud of Copperwood and CB.
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STAFF
Movements
Name
Department
Position
Type | Addition | Date
Lorraine Tulloch
Operations
Executive Assistant to the COO
November 4
Deandra Haughton
Pork Production
Production Clerk: Inventory
November 11
Tyrone Bowen
Logistics & Distribution
Shipping Attendant, Lucea
November 25
NOTE: In the cases of transfer, the position mentioned above is the one to which the person was transferred to.
cb big ups — staff movements
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and tid-bits 19
Copperwood Pork HERB CRUSTED LOIN Cook Time: 1 hr 10 min
Prep Time: 20 minutes
INGREDIENTS (serves 3) - 1 teaspoon ground cinnamon - 2 teaspoons ground cumin - 1/4 teaspoon cayenne, or more, to taste - Kosher salt - 1 1/2 pounds pork loin roast - 4 tablespoons vegetable oil
Cook Time: 40 minutes
For the Herb Crust: 1 sweet onion, roughly chopped; 2 cloves garlic, smashed; 2 tablespoons freshly grated ginger; 1 bunch fresh cilantro leaves; 1 lime, zested; 2 tablespoons olive oil; 1/4 cup plain bread crumbs, Kosher salt & 1 1/2 tablespoons Dijon mustard
METHOD 1. Preheat the oven to 375 degrees F. In a small bowl, mix together the cinnamon, cumin, cayenne, and salt, to taste. Rub the mixture all over the outside of the pork. In a large saute pan, heat the oil over medium-high heat and brown the pork roast on all sides, just until golden. Remove the pork to a sheet tray, fat side up. 2. Meanwhile, make the herb crust: In a food processor, combine the onions, garlic, ginger, cilantro, and lime zest. In the same saute pan in which the pork was browned, add the olive oil and the onion mixture and cook until softened. Stir in the bread crumbs and cook another 1 to 2 minutes. Season with salt, to taste. Spread the mustard on top of the fatty layer of pork and then press the herb crust into it. Bake until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 30 minutes. Remove to a cutting board and allow to rest, covered for 5 to 10 minutes. Slice the roast, arrange on a serving platter and serve.
recipe corner — herb crusted loin
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Caribbean Passion OLD FASHIONED HOLIDAY HAM Total Time: 1 hr 30 mins
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
INGREDIENTS (serves 12) - 1 Caribbean Passion Ham (4kg) - 1 20-ounce can pineapple slices, juice reserved - 15 to 20 whole cloves (optional) - 1 small jar maraschino cherries - 3/4 cup packed light brown sugar - 2 tablespoons yellow mustard METHOD 1. Preheat oven to 375 degrees F and bake for 17 minutes per kg, but remove ham for dressing 30 minutes before end of warming time. 2. Decoratively arrange the pineapple slices on top of the ham, securing them with whole cloves, if using, or toothpicks. Place a cherry in the center of each pineapple ring and secure with a clove or toothpick. 3. In a small bowl, combine the brown sugar, mustard and just enough of the reserved pineapple juice to make a thick glaze. Spoon the glaze over the ham and bake for the remaining 30 minutes. Remove the ham from the oven, transfer to a cutting board and carve.
recipe corner — old fashioned holiday ham
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Ten years ago Jamaican pigs, mainly because of in-breeding and poor record keeping, had become runts. We had to create a revolution. The resolve was to change out all the pigs in Jamaica. The fact that it had never been done before didn’t mean that it couldn’t be done. We had a dream for a better pork chop. The Canadians claimed to be the biggest exporters of pig genetic stock so we went to see what we could find. And we found him – the Duroc, named after a famous race horse stallion some 200 years before, had himself undergone some changes. The males were noted to produce meat rather than fat and they grew very fast. On this rock would we build our new Jamaican pigs. So our company would be new in both name and nature. The Duroc is now a standard in the Newport Genetics Artificial Insemination Stud. It produces approximately 80 billion sperms with each ejaculation which can be 500 millilitres (half
tid bits — did you know?
a litre) in volume. For those interested in ‘did you know’ party talk this represents the largest volume of ejaculate of any domesticated animal we know. When suitably diluted down to 300 million sperms per tube and dispensed, the tubes so produced can inseminate 50 sows at a time. Each of the large white x Landrace sows so inseminated will produce 10-12 piglets on average at least twice per year. The multiplier effect on pork production is therefore quite dramatic. (An interesting thought is that it takes only one sperm the fertilize an egg (ovum). Therefore one boar at one thrust could conceivably do the whole of the Jamaican sow population). We have noted in our workshops that trainee farmers, who were half asleep, become wide awake when this aspect of pig production is discussed. The boars sexual prowess appears to get everybody’s attention.
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Holiday Shopping
TID BITS
7-MONEY SAVING STRESS-LESS HOLIDAY SHOPPING TIPS 1. Make a List Write down everyone you plan to buy a gift for, no matter how small the gift may be. Include ideas of what to give each person, along with the maximum amount you’re willing to spend. Don’t forget to list the people who will receive holiday tips, such as your garbage collectors, postman, and housekeeper. This will help you manage your holiday budget. 2. Start Early Keep your eyes open all year round for items friends and family would like; it’s often when you’re not looking for something specific that you stumble across the perfect gift for Dad or your best friend Jennifer. Once December hits, you’ll be glad that you already have some people crossed off your list. Just make sure to keep all your advance gifts in a designated (and hidden, if necessary) spot so that you don’t forget a purchase you made in advance. 3. Pay Cash No, that’s not hopelessly old-fashioned. Always pay with cash as it makes you think twice when you go to buy something. An even safer way would be to pay with your Debit Card: “When you’re out of money, you’re out of money.” 4. Keep a running tally of your Credit-card spending. When you come home from a day of shopping, immediately subtract what you’ve spent from your checking-account balance. Not only does that give you a visual record of how much you’ve spent, but also it ensures that you’ll have enough money in the account to pay the bill when it arrives. 5. Do Research If you’re unsure of which specific item to buy (for example, you want to buy your husband a camera but don’t know what brand or model is best), search for reputable online reviews or ask questions at your nearest electronics/haberdashery store.
tid bits — managing your money
6. Think Outside The Gift Box. Plenty of alternatives are less expensive, and more fun, than buying a gift for every sibling, in-law, niece and nephew. Instead, have a family gift exchange in which you each choose one name and put more thought than money into selecting a single gift. 7. Do It Yourself There’s an abundance of homemade sorrels, Christmas puddings, and handcrafted stationary these days. If you’re creatively inclined, avoid the shopping madness altogether and bake a Christmas Pudding, sew personalized bags, or make beautiful earrings for friends and family.
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UPCOMING EVENTS December 25 Christmas Day (Public Holiday) December 26 Boxing Day (Public Holiday) January 1, 2014 New Years Day (Public Holiday)
Friday, December 13 Group Office & Field Office; Newport Genetics and IF (Staff Party) Thursday, December 19 CB Egg Farm and Caribbean Hatchery (Staff Party) Friday, December 20 Newport Mills/NWS; Arnold Road & Copperwood Farms - Lucea (Staff Party) Saturday, December 21 Freetown (Staff Party) 24
Wishing you and yours the very best the Season has to offer and here’s to a prosperous New Year.
Email for Submission:
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