Spur Tree Spices
Developmental Document for Dip and Spreads
Prepared by: Craslyn Benjamin, FSPCS, PCQI , Product and Business Development Architect
This document outlines the developmental process of dips and spreads from idea conception to market launch recommendation
Product Concepts | Rationale
PHASE 1
The ideation process involves development of a line of innovative dip and spread products using authentic ingredients ,technique and method of preparations to ensure the end results of flavourful products to be enjoyed by the consumers worldwide.
Spur Tree has within its plans the need for developing SKUs that can drive reoccurring revenue. Coupled with innovation and market demand of young adventurous eaters the demand for savory snacks and increased adoption of exotic spreadable condiments in restaurants and food service proves to be the rationale that's driving the global demand for these new product development.
These are the variants developed and tested:
Product Description - Dip Line
The below outlines description for three dips developed
DESCRIPTION
SKU VARIATIONS
DESCRIPTION
RATIONALE
DESCRIPTION
Creamy Callaloo Dip
Flavour profile includes Creamy, savory and mild spice with flavours of coconut.
Callaloo is packed with nutrient similar to that of spinach and is wide used in the north American market to as the go-to healthy options for many consumers.
Ackee & Saltfish Dip
Includes flavours of mild spice and creamy ackee
Though seasonal, is in demand globally. Value added products of this fruit is not only innovative but also has possibilities for huge growth.
Tomato & Onion Dip
Flavours of roasted tomatoes and herbs.
Tomato segment is expected to hold the major market share in the global dips and spreads market.
Product Description - Dip Line
The below outlines description for three dips developed
SKU VARIATIONS
RATIONALE
DESCRIPTION
Mango Coconut Spread
Flavour profile includes fresh fruity taste of Mango with flavours of creamy coconut
Mango is packed with antiseptic properties and is known for fighting depression. This use of this fruit surges during the COVID pandemic and is forecasted to increase over the coming years
Pineapple Ginger Spread
Includes flavours of sweet Pineapple and mild hint of ginger
The global demand for pineapples is higher than the supply as its now considered the new vitamin C with huge global growth potential. Products innovations using this fresh fruit is set to achieve massive growth
Cocoa Coffee Spread
Flavours of chocolates and coffee
Coffee and cocoa are one of the main agricultural crops of Latin American. The 2022 forecast for these two agricultural products is projected to increase in the coming years.
PHASE 2
Market Analysis
Global Forecast 2022 to 2029 - Dips and Spreads
Product Validity
Dips and Spreads can be considered as condiments or sensational side dishes that play a great role in improving the overall dining and snacking experience. According to a report from Business Fortune Insights, the market for dips and spreads is expanding due to rapid urbanization across the globe and increasing innovations across the food and beverage industry.
The global dips and spreads market is projected to witness significant growth during the forecasted years due to increasing demand for exotic savory snacks and their growing urbanization within food service industry to make the food products more interesting in order to attract new customers. Increasing demand for taste enhancers and food garnishing and dressing ingredients is further expected to support the growth of dips and spreads during the forecast years. Increase in the launch of new products by manufacturers , coupled with innovation in the packaging style of dips and spreads and their availability in small and convenient packaging is expected to boost their growth in the forthcoming years. furthermore, the high shelf life of dips and spreads products, coupled with augmenting demand for healthy and premium dips is expected to foster the market growth .
Competitive and geographic Analysis
​
Dips & Spreads Market is expected to grow at a 5.56% CAGR and reach USD 560 Million by 2030.
On the basis of product type, the global dips and spreads has been segmented on chipotle, tomato, corn, black bean, jalapeno, mayonnaise and others. Tomato segment is expected to hold the major market share in the global dips and spreads market as they are highly accompanied by various and fast foods. On the basis of application, the global dips and spreads market has been broadly classified into household and foodservice industry. The demand for dips and spreads in the food industry is expected to grow at a rapid pace during the forecasted years., due to the growing food service industry, especially across developing regions. The demand from household segment is expected to grow continuously, due to increasing per capita income of consumers , which is encouraging them to spend on various taste-enhancing, premium, and indulgence food products.
Some of the major companies that are present in the global dips and spreads market are Hot Sauce Harry's, Frontera Foods Inc., Arizona Spice Company , McCormick & Company, Kraft Heinz Company, Campbell Soup Company, Cornitos, Tostitos, Britannia Foods, Desert Pepper Trading Company among the other players operating in the global dips and spreads market.
North America holds the major marker share in the global dips and spreads market, followed by Europe. The aforementioned regions are expected to perform decently during the forecasted years, owning to well established food and beverage industry across these regions and the presence of major market players.
The higher consumptions of dips and spreads by consumers based across developed regions, coupled with increasing launch of healthy dips and spreads products is another reason that is expected to boost the growth of dips and spreads market in the developed region. The Asia pacific is expected to witness a steep rise during the foreseeable years, due the rising consumer inclination towards western style foods, coupled with increasing population of emerging economies, such as India and China. The increasing interest of international key market players in developing markets is further anticipated to aid the growth of dips and spreads market of Asia pacific.
Standards that Govern Product
PHASE 3
INGREDIENTS USED - DIPS
Creamy Callaloo Dip
Callaloo, Coconut powder, coconut flakes, Caribbean red pepper, Soy Sauce, Garlic Powder, Salt, Vinegar, Black Pepper, Fresh Scallion, Stabitex, Sugar, Water, Vegetable Oil
​
Ackee & Saltfish Dip
Ackee, Fresh Onion, vegetable Oil, Scotch Bonnet Mash, Turmeric, Garlic Powder, Water, Salt fish, Black pepper, Vinegar, Stabitex
​
Tomato & Onion Dip
Tomato Paste, Liquid Smoke, fresh Onion, Garlic Powder, Red Pepper Mash, Salt, Vinegar, Black Pepper, Stabitex, Sugar, Fresh Thyme, Fresh, tomato, Vegetable Oil, Water
INGREDIENTS USED - SPREADS
Mango Coconut Spread
Sugar, Coconut Flake, Coconut powder, Mango Concentrate
Lime Juice, Citric acid, Water, Pectin
Pineapple Ginger Spread
Sugar, Pineapple Concentrate, Pineapple Pieces, Ginger, Lime Juice, Citric acid, Water, Pectin
Cocoa Coffee Spread
Coffee, Cocoa Powder, Milk Powder, Vegetable Oil, Vanilla Flavour, Sugar, Salt, Creamer, Xanthan Gum, Water, Pectin
There's are specific standards that governs the development of each SKU developed as outlined in the product specification sheets. The Guideline from the local bureau of standards for manufacturing each product should be established and built into the production flow for each product accordingly. If these products are intended for the international markets the standard for country being exported to should be observed and specifications met before exporting.
Product Preparation Method
Creamy Callaloo Dip
-
Weigh all ingredient per formulation ratio
-
Thoroughly wash and chop Callaloo
-
In a large, heated cooker, add oil, fresh scallions and black pepper then stir fry for approximately 10 to 15 minutes then set aside
-
In a lager blender/grinder, add cooked callaloo with all other ingredients and blend until puree.
-
Transfer mixture to cooker and cook for another 10 minutes
Note – the key to achieve flavor profile for this product is to ensure the callaloo is stir fried before final cooking with other ingredients. The use of fresh scallion as an alternative to scallion mash is also key in achieving flavor profile
Ackee Dip
-
Weigh all ingredient per formulation ratio
-
Thoroughly wash and scale saltfish then set aside.
-
In a large grinder/blend, blend all other ingredients until mixture becomes creamy.
-
Transfer mixture to large cooker and cook for approximately 25 to 30 minutes
Note – the key to achieve flavor profile for this product is to ensure fresh onions are used
Tomato Onion Dip
-
Weigh all ingredient per formulation ratio
-
Thoroughly wash fresh tomatoes and fresh onions
-
On large roasted pan add tomatoes and onions then seasoned with oil and black pepper
-
Roast in oven for approximately 15 to 20 minutes until tomatoes are swollen and juicy and onions soft
-
In a large, grinder/blender add roasted tomatoes and onion with all other ingredients from formulation and blend until puree.
-
Transfer mixture to cooker and cook for another 15 minutes
Note – the key to achieve flavor profile for this product is to ensure the fresh tomatoes and onions and roasted with pepper and oil
Mango Coconut Spread
-
Weigh all ingredient per formulation ratio
-
In a large grinder/blender, blend all ingredients together until creamy smooth
-
Transfer mixture to cooker and cook for approximately 25 to 30 minutes
Note – the key to achieve flavor profile for this product is to ensure the mango concentrate is rich in flavor and consistency thus achieving the mango flavor which is needed for this fruity product
Pineapple Ginger Spread
-
Weigh all ingredient per formulation ratio
-
Thoroughly wash fresh pineapples
-
Peel pineapples and slice into chunks (use quality canned pineapples if fresh unavailable)
-
In a large, grinder/blender add fresh chunked pineapples and all other ingredients together and blend until mixture is smooth
-
Transfer mixture to cooker and cook for approximately 25 to 30 minutes
Note – the key to achieve flavor profile for this product is to ensure that fresh pineapples are used to provide balance with the pineapple concentrate thus giving a natural fruity taste. The sourcing of quality pineapple concentrate with notable taste of pineapple is critical to achieve this product
Cocoa Coffee Spread
-
Weigh all ingredient per formulation ratio
-
In a large grinder/blender, blend all ingredients together until mixture is creamy and lump free
-
Transfer mixture to large cooker and cook for approximately 25 to 30 minutes
Note – the key to achieve flavor profile is to ensure the perfect blend between the cocoa and coffee per formulation ratio is used
Formulation | Research and Development | Product Specification
PHASE 4
Research and Development Report
The below reports shows data gathered from the developmental process done for each SKU.
Product: Spur Tree Creamy Callaloo Dip Report
Date: Nov 05, 2022 Batch Code: BC-CC04 Prepared By: Craslyn Benjamin
INGREDIENT
QUANTITY / LB
Callaloo
Caribbean red pepper
Coconut powder
Coconut Flake
Soy Sauce
Garlic Powder
Salt
Vinegar
Black Pepper
Fresh Scallion
Stabitex
Sugar
Water
Vegetable Oil
2.27
0.01
0.15
0.09
0.055
0.06
0.075
0.09
0.025
0.45
0.1
0.05
1.45
0.125
TEST PARAMETERS
Note - Test batch was carried out for a 5 lbs. Sample
Brix before Cooking: 29:29
Temperature before cooking: 30°C
Start time for cooking: 4:30 PM
​
​
Brix after Cooking: 30:30
Temperature after Cooking: 1055°C
pH after Cooking: TBC
End Time for Cooking: 4:50 PM
Product: Spur Tree Ackee Dip
Date: Nov 21, 2022 Batch Code: BC-AD04 Prepared By: Craslyn Benjamin
INGREDIENT
QUANTITY / LB
Ackee
Fresh Onion
Vegetable Oil
Scotch Bonnet Mash
Turmeric
Garlic Powder
Water
Salt fish
Black pepper
Vinegar
Stabitex
2.3325
0.6
0.07
0.0125
0.015
0.1
1.45
0.2
0.02
0.1
0.1
TEST PARAMETERS
Note - Test batch was carried out for a 5 lbs. Sample
Brix before Cooking: 27:27
Temperature before cooking: 30°C
Start time for cooking: 4:45 PM
​
​
Brix after Cooking: 26:26
Temperature after Cooking: 110°C
pH after Cooking: TBC
End Time for Cooking: 5:05 PM
Product: Spur Tree Tomato Onion Dip
Date: Nov 03, 2022 Batch Code: BC-TOD02 Prepared By: Craslyn Benjamin
INGREDIENT
QUANTITY / LB
Tomato Paste
Liquid Smoke
Onion
Garlic Powder
Red Pepper Mash
Salt
Vinegar
Black Pepper
Stabitex
Sugar
Fresh Thyme
Fresh Tomato
Vegetable Oil
Water
1
0.05
0.875
0.06
0.025
0.075
0.1
0.01
0.1
0.09
0.015
1
0.1
1.5
TEST PARAMETERS
Note - Test batch was carried out for a 5 lbs. Sample
Brix before Cooking: 24:24
Temperature before cooking: 30°C
Start time for cooking: 3:00 PM
​
​
Brix after Cooking: 26:26
Temperature after Cooking: 110°C
pH after Cooking: TBC
End Time for Cooking: 3:20 PM
Product: Spur Tree Mango Coconut Spread
Date: Nov 21, 2022 Batch Code: BC-MCS-02 Prepared By: Craslyn Benjamin
INGREDIENT
QUANTITY / LB
Sugar
Coconut Flake
Coconut powder
Mango Concentrate
Lime Juice
Citric acid
Water
Pectin
0.475
0.15
0.2
1
0.025
0.0125
0.625
0.0125
TEST PARAMETERS
Note - Test batch was carried out for a 2.5 lb. Sample
Brix before Cooking: 27:27
Temperature before cooking: 35°C
Start time for cooking: 1:55 PM
​
​
Brix after Cooking: 29:29
Temperature after Cooking: 95°C
pH after Cooking: 3.79
End Time for Cooking: 2:15 PM
Product: Spur Tree Pineapple Ginger Spread
Date: Nov 21, 2022 Batch Code: BC-PGS01 Prepared By: Craslyn Benjamin
INGREDIENT
QUANTITY / LB
Sugar
Pineapple Concentrate
Pineapple Pieces
Ginger
Lime Juice
Citric acid
Water
Pectin
0.625
1
0.375
0.075
0.025
0.0125
0.375
0.0125
TEST PARAMETERS
Note - Test batch was carried out for a 2.5 lb. Sample
Brix before Cooking: 30:30
Temperature before cooking: 30°C
Start time for cooking: 8:25 PM
​
​
Brix after Cooking: 30:30
Temperature after Cooking: 80°C
pH after Cooking: TBC
End Time for Cooking: 8:50 PM
Product: Spur Tree Cocoa Coffee Spread
Date: Nov 24, 2022 Batch Code: BC-CCS-02 Prepared By: Craslyn Benjamin
INGREDIENT
QUANTITY / LB
Coffee
Cocoa Powder
Milk Powder
Vegetable Oil
Vanilla Flavour
Sugar
Salt
Creamer
Xanthan Gum
Water
Pectin
0.075
0.125
0.125
0.025
0.025
0.875
0.0125
0.125
0.0125
1.0875
0.0125
TEST PARAMETERS
Note - Test batch was carried out for a 2.5 lb. Sample
Brix before Cooking: 30:30
Temperature before cooking: 27°C
Start time for cooking: 7:05 PM
​
​
Brix after Cooking: 30:30
Temperature after Cooking: 70°C
pH after Cooking: TBC
End Time for Cooking: 7:30 PM
Product Formula / Recipe
Below outlines the final formulations for SKUs to go to market.
Spur Tree Creamy Callaloo Dip - Final Formulation
Note – Developed from a 5-pound sample batch
% Composition
INGREDIENTS
Callaloo
Caribbean Red Pepper
Coconut Powder
Coconut Flake
Soy Sauce
Garlic Powder
Salt
Vinegar
Black Pepper
Scallion
Stabitex
Sugar
Water
Vegetable Oil
45.4
0.2
3
1.8
1.1
1.2
1.5
1.8
0.5
9
2
1
29
2.5
Spur Tree Ackee Dip - Final Formulation
Note – Developed from a 5-pound sample batch
% Composition
INGREDIENTS
Ackee
Onion
Vegetable Oil
Scotch Bonnet Mash
Turmeric
Garlic Powder
Water
Salt fish
Black pepper
Vinegar
Stabitex
46.65
12
1.4
0.25
0.3
2
29
4
0.4
2
2
Spur Tree Tomato Onion Dip - Final Formulation
Note – Developed from a 5-pound sample batch
% Composition
INGREDIENTS
Tomato Paste
Liquid Smoke
Onion
Garlic Powder
Red pepper
Salt
Vinegar
Black Pepper
Stabitex
Sugar
Thyme
Fresh Tomato
Vegetable Oil
Water
20
1
17.5
1.2
0.5
1.5
2
0.2
2
1.8
0.3
20
2
30
Spur Tree Mango Coconut Spread - Final Formulation
Note – Developed from a 2.5-pound sample batch
% Composition
INGREDIENTS
Sugar
Coconut Flake
Coconut powder
Mango concentrate
Lime Juice
Citric acid
Water
Pectin
19
6
8
40
1
0.5
25
0.5
Spur Tree Pineapple Ginger Spread - Final Formulation
Note – Developed from a 2.5-pound sample batch
% Composition
INGREDIENTS
Sugar
Pineapple Concentrate
Pineapple Pieces
Ginger
Lime Juice
Citric acid
Water
Pectin
25
43
15
3
1
0.5
12
0.5
Spur Tree Cocoa Coffee Spread - Final Formulation
Note – Developed from a 2.5-pound sample batch
% Composition
INGREDIENTS
Coffee
Cocoa Powder
Milk Powder
Vegetable Oil
Vanilla Flavour
Sugar
Salt
Creamer
Xanthan Gum
Water
Pectin
3
5
5
1
1
35
0.5
5
0.5
43.5
0.5
Product Formula / Recipe
Below outlines the final formulations for SKUs to go to market.
Ackee Dip Specifications
Product Description:
Rich yellow viscous smooth mix (may contain less than one percent extraneous matter).
Ackee dip is packaged in 10oz bottles.
Instructions for use:
If all the contents from one container is not to be used at once, the following steps should be taken:
-
Shake before removing any of the content
-
Reseal what was not used.
Shelf life: One (1) year. Use within 2 weeks of opening.
Storage Conditions: Store at room temperature (20-25°C or 70°F). Do not store in warm places. Once opened, store in refrigerator.
Coffee Cocoa Specifications
Product Description:
Brown viscous smooth mix (may contain less than one percent extraneous matter).
Coffee Cocoa spread is packaged in 10oz bottles.
Instructions for use:
If all the contents from one container is not to be used at once, the following steps should be taken:
-
Shake before removing any of the content
Reseal what was not used
Shelf life: One (1) year. Use within 2 weeks of opening.
Storage Conditions: Store at room temperature (20-25°C or 70°F). Do not store in warm places.
Creamy Callaloo Specifications
Product Description:
Green viscous smooth mix (may contain less than one percent extraneous matter).
Creamy callaloo dip is packaged in 10oz bottles.
​
Instructions for use:
If all the contents from one container is not to be used at once, the following steps should be taken:
-
Shake before removing any of the content
-
Reseal what was not used.
Shelf life: One (1) year. Use within 2 weeks of opening.
Storage Conditions: Store at room temperature (20-25°C or 70°F). Do not store in warm places. Once opened, store in a refrigerator.
Mango Coconut Specifications
Product Description:
Fruity yellow viscous smooth mix (may contain less than one percent extraneous matter).
Mango Coconut spread is packaged in 10oz bottles.
​
Instructions for use:
If all the contents from one container is not to be used at once, the following steps should be taken:
-
Shake before removing any of the content
-
Reseal what was not used.
Shelf life: One (1) year. Use within 2 weeks of opening.
Storage Conditions: Store at room temperature (20-25°C or 70°F). Do not store in warm places. Once opened, store refrigerated.
Pineapple Ginger Specifications
Product Description:
Golden brown viscous smooth mix (may contain less than one percent extraneous matter).
Pineapple ginger spread is packaged in 10oz bottles.
​
Instructions for use:
If all the contents from one container is not to be used at once, the following steps should be taken:
-
Shake before removing any of the content
-
Reseal what was not used.
Shelf life: One (1) year. Use within 2 weeks of opening.
Storage Conditions: Store at room temperature (20-25°C or 70°F). Do not store in warm places. Once opened, store in a refrigerator.
Tomato & Onion Dip Specifications
Product Description:
Rich red viscous smooth mix (may contain less than one percent extraneous matter).
Tomato and onion dip is packaged in 10oz bottles.
​
Instructions for use:
If all the contents from one container is not to be used at once, the following steps should be taken:
-
Shake before removing any of the content
-
Reseal what was not used.
Shelf life: One (1) year. Use within 2 weeks of opening.
Storage Conditions: Store at room temperature (20-25°C or 70°F). Do not store in warm places. Once opened, store in a refrigerator.
Bonus Formulation - Specifications
Below outlines the final formulations for SKUs to go to market.
PHASE 5
Sensory Analysis
A team was selected to evaluate the sensory characteristics of aroma, salt, colour, consistency, taste, texture, flavour, and overall acceptability for all three ketchup SKUs developed. A series of testing was carried out over the course of five weeks and feedback gathered to assist with finalizing the best formulations to go to market.
The key persons participated in the sensory are listed below:
The key persons participated in the sensory are listed below:
Position/Company
Name
Danien Reynold
Rani Badaloo
Albert Bailey
Mohan Jagnarine
Odane Lodge
Geomar Palmer, Danielle Strachand, Dane Wakefield
Chef Volae Williams
Chef David Gregory
Maricet Leyva
Joy-Ann Johnson
Craig Rose
​
Food Scientist and Product Development Specialist (Florida)
Marketing Director - Spur Tree Spices Jamaica LTD
Managing Director – Spur Tree Spices Jamaica LTD
Executive Director - Spur tree Spices Jamaica LTD
Spur Tree - Quality Assurance Unit
Spur Tree Production Unit
Executive Chef Rok Hotel
Sous Chef Rok Hotel
Foodie
Creative and Marketing Entrepreneur
​Entrepreneur and Foodie
​
A two-week series of external sensory was also conducted simultaneously to gather feedback from regular consumers, housewives, food entrepreneurs, restaurant owners, executive Chefs, retailers and foodies across Jamaica.
Sensory Analysis/Results
The 9- point hedonic scale was rated as 1=dislike extremely 2=dislike very much 3=dislike moderately 4=dislike slightly 5=neither like nor dislike 6=like slightly 7=like moderately 8=like very much 9=like extremely. The individual scores were averaged and analyzed.
The sensory attributes evaluated for the SKUs reveals that the products have a good sensory quality and overall acceptability. Results also reveals excitement to have these SKUs at retail as they are deem innovative with acceptable taste profiles.
Analysis
Product Acceptance (% Rate )
Product
Spur Tree Creamy Callaloo Dip
85% of person who tried this product says its perfect as a vegan option and that they would buy
85%
Spur Tree Ackee Dip
The results from the sensory shows that there is a strong acceptance of this flavour profile. The colour, aroma and consistency was well accepted. The overall acceptance for this product shows highest percentage rate.
100%
Spur Tree Tomato Onion Dip
The flavour from roasted tomatoes gives a natural flavour to the product and persons who participated in sensory gave raving reviews and say thru would definitely buy this product
98%
Spur Tree Mango Coconut Spread
The results from the sensory shows that there is a strong acceptance of this flavour profile. The colour, aroma and consistency was well accepted
Spur Tree Pineapple Spread
The results shows an acceptance of the flavour profile. With the consistent use of natural pineapples this could be a winning product
Spur Tree Cocoa Coffee Spread
Persons loves the balance between the cocoa and the coffee and say they would definitely buy
90%
80%
95%
Please see detailed sensory results for your reference.
PHASE 6
Costing | Launch
Cost of Goods Sold
It was difficult to access the cost of the new product development as raw material availability was a challenge. The sourcing and procurement team will need to secure sustainable supplies from alliance outsourcing partners and establish pricing mechanism that allows Spur Tree fix costing for minimum two quarters. The cost analysis for the product development should cover the main materials directly used in developing the product to include raw material, packaging, and labels once finalized. The distribution cost was included, however all other cost outside of costs related to actual product development such as insurance, labour, factory rental, electricity etc to be calculated and established by Spur Tree costing unit.
Below outlines the minimum cost associated with developing the SKUs
Cost Breakdown
Below outlines the minimum cost associated with developing the SKUs
Final Creamy Callaloo Dip
Product Acceptance (% Rate )
Ingredient
Composition %
5lb Sample
Cost/10oz
Cost/lb
Cost/5lb
Callaloo
Caribbean red pepper
Coconut powder
Coconut Flake
Soy Sauce
Garlic Powder
Salt
Vinegar
Black Pepper
Scallion
Stabitex
Sugar
Water
Vegetable Oil
Bottle
Seal
Total
Parameter
Brix
Temperature
Time
45.4
0.2
3
1.8
1.1
1.2
1.5
1.8
0.5
9
2
1
29
2.5
100
Before Cooking
29
30oC
4:30
2.27
0.01
0.15
0.09
0.055
0.06
0.075
0.09
0.025
0.45
0.1
0.05
1.45
0.125
5
​
After Cooking
30
105oC
4:50
$ 65.00
$ 74.78
$ 372.38
$ 21.86
$ 102.12
$ 628.86
$ 80.00
$ 144.73
$ 91.16
$ 83.32
$ 2.63
$ -
$ 0.65
$ -
$ -
$ 4.11
$ 22.34
$ 1.64
$ 9.19
$ 15.72
$ 36.00
$ 14.47
$ 4.56
$ -
$ -
$ 83.32
$ 2.63
$ 194.64
$ -
$ 0.08
$ -
$ -
$ 0.51
$ 2.79
$ 0.20
$ 1.15
$ 1.97
$ 4.50
$ 1.81
$ 0.57
$ -
$ -
$ 83.32
$ 2.63
$ 99.54
Final Ackee Dip
Ingredient
Composition %
5lb Sample
Cost/10oz
Cost/lb
Cost/5lb
Ackee
Onion
vegetable Oil
Scotch Bonnet Mash
Tumeric
Garlic Powder
Water
Salt fish
Black pepper
Vinegar
Stabitex
Bottle
Seal
Total
Parameter
Brix
Temperature
Time
46.65
12
1.4
0.25
0.3
2
29
4
0.4
2
2
100
​
Before Cooking
27.00
30oC
4:45
2.3325
0.6
0.07
0.0125
0.015
0.1
1.45
0.2
0.02
0.1
0.1
5
​
After Cooking
26.00
110oC
5:05
$ 219.04
$ 372.38
$ 628.86
$ 102.12
$ 144.73
$ 83.32
$ 2.63
$ -
$ -
$ -
$ -
$ 3.29
$ 37.24
$ -
$ -
$ 12.58
$ 10.21
$ 14.47
$ 83.32
$ 2.63
$ 163.74
$ -
$ -
$ -
$ -
$ 0.41
$ 4.65
$ -
$ -
$ 1.57
$ 1.28
$ 1.81
$ 83.32
$ 2.63
$ 95.67
Final Tomato and Onion Dip
Ingredient
Composition %
5lb Sample
Cost/10oz
Cost/lb
Cost/5lb
Tomato Paste
Liquid Smoke
Onion
Garlic Powder
Red pepper
Salt
Vinegar
Black Pepper
Stabitex
Sugar
Thyme
Fresh Tomato
Vegetable Oil
Water
Bottle
Seal
Total
Parameter
Brix
Temperature
Time
20
1
17.5
1.2
0.5
1.5
2
0.2
2
1.8
0.3
20
2
30
70
​
Before Cooking
24
30oC
3:00
1
0.05
0.875
0.06
0.025
0.075
0.1
0.01
0.1
0.09
0.015
1
0.1
1.5
5
​
After Cooking
26
110oC
3:20
$ 169.65
$ 402.78
$ 45.83
$ 372.38
$ 65.00
$ 21.86
$ 102.12
$ 628.86
$ 144.73
$ 91.16
$ 180.00
$ 83.32
$ 2.63
$ 169.65
$ 20.14
$ 40.10
$ 22.34
$ 1.63
$ 1.64
$ 10.21
$ 6.29
$ 14.47
$ 8.20
$ 2.70
$ -
$ -
$ -
$ 83.32
$ 2.63
$ 383.33
$ 21.21
$ 2.52
$ 5.01
$ 2.79
$ 0.20
$ 0.20
$ 1.28
$ 0.79
$ 1.81
$ 1.03
$ 0.34
$ -
$ -
$ -
$ 83.32
$ 2.63
$ 123.12
Pineapple Ginger Spread
Ingredient
Composition %
2.5lb Sample
Cost/10oz
Cost/lb
Cost/5lb
Sugar
Pineapple Concentrate
Pineapple Pieces
Ginger
Lime Juice
Citric acid
Water
Pectin
Bottle
Seal
Total
Parameter
Brix
Temperature
Time
25
43
15
3
1
0.5
12
0.5
100
Before Cooking
30
30oC
8:25
0.625
1.075
0.375
0.075
0.025
0.0125
0.3
0.0125
2.5
​
After Cooking
30
80oC
8:50
$ 91.16
$ 529.66
$ 500.00
$ 72.40
$ 1,565.05
$ 83.32
$ 2.63
$ 56.98
$ 569.39
$ -
$ 37.50
$ -
$ 0.91
$ -
$ 83.32
$ 2.63
$ 750.72
$ 14.24
$ 142.35
$ -
$ 9.38
$ -
$ 0.23
$ -
$ -
$ 83.32
$ 2.63
$ 252.14
Coffee Coconut Spread
Ingredient
Composition %
2.5lb Sample
Cost/10oz
Cost/lb
Cost/5lb
Coffee
Cocoa Powder
Milk Powder
Vegetable Oil
Vanilla Flavour
Sugar
Salt
Creamer
Xanthan Gum
Water
Pectin
Bottle
Seal
Total
Parameter
Brix
Temperature
Time
3
5
5
1
1
35
0.5
5
0.5
43.5
0.5
100
​
Before Cooking
30
27oC
7:05
0.075
0.125
0.125
0.025
0.025
0.875
0.0125
0.125
0.0125
1.0875
0.0125
2.5
​
After Cooking
30
70oC
7:20
$ 91.16
$ 21.86
$ 901.64
$ 1,565.05
$ 83.32
$ 2.63
$ -
$ -
$ -
$ -
$ -
$ 79.77
$ 0.27
$ -
$ 11.27
$ -
$ 19.56
$ 83.32
$ 2.63
$ 196.82
$ -
$ -
$ -
$ -
$ -
$ 19.94
$ 0.07
$ -
$ 2.82
$ -
$ 4.89
$ 83.32
$ 2.63
$ 113.67
Mango Coconut Spread
Ingredient
Composition %
2.5lb Sample
Cost/10oz
Cost/lb
Cost/5lb
Sugar
Coconut Flake
Coconut powder
Mango concentrate
Lime Juice
Citric acid
Water
Pectin
Bottle
Seal
Total
Parameter
Brix
Temperature
Time
19
6
8
40
1
0.5
25
0.5
100
​
Before Cooking
30
29oC
7:55
0.475
0.15
0.2
1
0.025
0.0125
0.625
0.0125
2.5
​
After Cooking
30
75oC
8:20
$ 91.16
$ 139.43
$ 72.40
$ 1,565.05
$ 83.32
$ 2.63
$ 43.30
$ -
$ -
$ 139.43
$ -
$ 0.91
$ -
$ 19.56
$ 83.32
$ 2.63
$ 289.15
$ 10.83
$ -
$ -
$ 34.86
$ -
$ 0.23
$ -
$ 4.89
$ 83.32
$ 2.63
$ 136.75
Developing a strong demand for SKUs at launch
​
The product was developed on these features and so can be branded and positioned accordingly:
-
Usage - Use as dips or spreads
-
Highlight key ingredients – e.g., freshly roasted tomatoes, vegan friendly, vegetarian product and 100 percent Jamaican
Again, consumers are looking for functionality and convenience and so packaging will play a key role at launch.
PHASE 7
Conclusion and Recommendations
The SKUs developed are an innovative line of offerings that can be positioned in any market based on the trend analysis for dips and spreads over the past three years as covered in the industry analysis. Consumers are looking for new and innovative taste and flavour profiles and that's exactly what these SKUs have going to market.
Strategic and consistent forecasting for key ingredients will play a pivotal role in the success of these SKUs in the global trade space. Again, the main competitive advantage that exist with these SKUs is to leverage on the ‘Jamaicaness’ associated with the product development and positioning. Strategic sourcing will allow for competitive pricing at retail.
These products will have the best margins on the international market as they were developed to meet international standards and competition within the global dips and spreads market.
Packaging should be easy to open and flexible for positioning at retail. The food service industry stands to command highest volumes for these SKUs if packaged and position strategically.