Spur Tree Spices
Developmental Document for Barbecue Sauce Line

Prepared by:  Craslyn Benjamin, FSPCS, PCQI , Product and Business Development Architect

This  document outlines the developmental process of barbeque sauces from idea conception to market launch recommendation

Product Concepts | Rationale

PHASE 1 

The product idea involves developing  a base product for a barbecue sauce from which two flavour variations will then be developed to go to market. The base products will serve as source formulation for further product development and enhancement, however, the base will be so developed as a finished product that can be launched as is. i.e. Classic BBQ Sauce product.

 

The main reasons driving the need for developing additional SKUs are new innovation and market demand for consumers (young adventurous eaters/change of lifestyle). Spur Tree spices also see the need to expand its offerings for condiments into new international markets while dominating market share for domestic retail and the food service sector.

 

These are the variants developed and tested:

Product Description - Barbecue Line

Base Barbecue - Traditional

Formulation for a classic base BBQ sauce was developed to include concentrated tomato paste, vinegar, water, sugar, paprika and other seasonings and spices.

The below outlines variations developed from the base barbeque.

DESCRIPTION

SKU VARIATIONS

DESCRIPTION

RATIONALE

DESCRIPTION

Korean Style BBQ Sauce

Developed from the base BBQ. Flavour profile includes sweet, savory and mild  spice with flavours of ginger.

According to market research global flavours are in demand and Korean style BBQ sauce is for persons who want to experience with global flavours in a familiar way.

 

Market research firm Datassential reports that 69% of the population has heard of Korean barbecue, but only 43% have tried it. Awareness is highest among Millennials and consumers in the Western United States and product with his flavour profile will continue to  surge in the coming years.

Smoky Jerk BBQ Sauce

Developed from the  the base BBQ with flavour additions of Jerk , Spices and smoky flavour.

Flavours of jerk has always been in demand and has gained more popularity especially since the pandemic. Smoke flavors make great alternatives to traditional wood-fire smoking. It can be added to a wide variety of foods to impart a delectable smoky flavor – both traditionally “smoky” foods and those that aren’t, such as sauces, soups, and confections.

PHASE 2

Market Analysis

Global Forecast 2022 to 2029 - Barbecue Sauce

Product Validity

Barbecue sauce is widely recognized as a flavoring sauce, condiment, marinade, or topping for various vegetables and meat cooked products such as beef ribs, fish, pork, and chicken.  According to a report from Business Fortune Insights, BBQ Sauces are  in demand and the rising popularity can be attributed to the changing consumer pallets and rising desirability towards exclusively flavored food products as food have now become an experience for consumers, especially the millennials and the Gen Z. The emergence of food as a form of self-expression has taken on new meaning arising out of the pandemic and consumers now more than ever before are cooking and exploring new flavours and ways of cooking and enjoying foods and flavours.

 

The regional forecast for 2022 to 2029 in the report further outlines that the changing lifestyle and increasing urbanization across various developing economies is stirring consumers to spend on unique and exotic culinary dishes, which is predicted to aid the market growth of barbecue sauces as they are receiving fast recognition as an ingredient that can enhance the overall taste of a dish. Rising consumer willingness to imitate the restaurant like taste at home is adding to replicating the adaptation of the barbecue sauces in households, which in turn is clearly driving the global barbecue sauce market. The high demand for barbecue sauce among consumers and low cost for manufacturing the product is encouraging many aspiring as well as existent market players for entering the barbecue market. However, the existence of substitute for barbecue sauces such as plum sauce, home-made marinades, hoisin sauce is one of the factors that can impede the market growth during the impending years.

Competitive and Geographic Analysis

$2.1 BILLION

Market Size

5.20%

CAGR

NORTH AMERICA

Dominating Region

Barbecue Sauce Market Size is anticipated to reach USD 2.1 Billion by 2027, registering a CAGR of 5.20% during 2020-2027.

The traditional barbecue sauce segment is projected to dominate in the global barbecue sauce market holding to the widespread availability of traditional barbecue sauce in various flavours across the globe. The demand for traditional barbecue sauce is growing in the food service industry which is one of the major factors driving the segments growth. The demand for organic barbecue sauce is also on the rise and is projected to grow during the impending years due to growing consumer’s tendency towards chemical free foods. In addition to the distribution channel, mass merchandisers, such as supermarkets/hypermarkets are expected to be one of the leading chains. Vast consumer dependency on supermarkets/hypermarkets for the purchase of grocery products due to the accessibility of many products under a single roof is expected to significantly impact the growth of the barbecue market.

 

Some the companies that are present in the barbecue sauce market include Kraft Foods Inc., KC Masterpiece, ConAgra Foods, Inc., Sweet Baby Ray’s, Memphis Barbecue Co., Specialty Foods Association, Inc., Suclebusters, Victory Lane BBQ, Stubb’s Bar-B-Q, Renfro Foods, and others.

 

North America is projected to hold the dominant share in the global barbecue sauce market, owning to fast changing consumer taste pallets across the region, combined with increasing enthusiasm to try continental dishes. Increased demand for healthy and roasted vegetables and meat dishes in North America is expected to positively affect the sales of barbecue sauce in the region. The market in Asia Pacific is projected to grow at a crucial pace during the forecast period 2022 to 2029, credited to the increasing interest of global and regional barbecue sauce market players in the Asia Pacific market, due to the existence of a huge consumer base and enormous profit potentials.   

PHASE 3

Raw Material Description - Standards that Govern the Product

INGREDIENTS

onion powder, garlic powder, pimento powder, nutmeg extract, caramel, citric acid , soy sauce, stabitex, tomato paste, vinegar, brown sugar, liquid smoke, red pepper mash, scotch bonnet pepper mash, paprika, water, salt,  black pepper, ginger powder

There's no specific standards that governs the barbeque sauce specification. However barbeque sauces developed for export must meet the international food safety requirements, standard processing/manufactures guidelines and FDA requirements for trading.

INGREDIENT

QUANTITY / LB

Product: Spur Tree BBQ Sauce - Korean Style Report

Date: August 18, 2022                               Batch Code: BC-BBQ03KS

INGREDIENT

QUANTITY / LB

Onion Powder

Garlic powder

Pimento Powder

Nutmeg Extract

Caramel

Citric Acid

Soy Sauce

Salt

Stabitex

Tomato Paste

Vinegar

Brown Sugar

Water

Ginger powder

Black Pepper

0.0052

0.0150

0.0015

0.0005

0.0062

0.0062

0.0650

0.0600

0.1750

0.4943

0.0560

1.0000

3.0830

0.0075

0.0005

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: 5:25 PM

Brix after Cooking: 29:29

Temperature after Cooking: 90°C

pH after Cooking: 3.63

End Time for Cooking: 5:44 PM

Product: Spur Tree BBQ Sauce - Smoky Jerk (Mild) Report

Date: August 18, 2022                               Batch Code: BC-BBQ03SJ

INGREDIENT

QUANTITY / LB

Onion Powder

Garlic powder

Pimento Powder

Nutmeg Extract

Caramel

Citric Acid

Soy Sauce

Stabitex

Tomato Paste

Vinegar

Brown Sugar

Liquid Smoke

Red pepper Mash

Scotch Bonnet Mash

Paprika

Water

Salt

0.0052

0.0093

0.0031

0.0021

0.0062

0.0062

0.0500

0.1750

0.5675

0.0560

1.0500

0.0300

0.0625

0.0350

0.0050

2.9000

0.0550

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: 1:55 PM

Brix after Cooking: 29:29

Temperature after Cooking: 90°C

pH after Cooking: 6.63

End Time for Cooking: 2:15 PM

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 BBQ Sauce - Jamaican Classic Report

Date: August 18, 2022                               Batch Code: BC-BBQ03SJ                            Prepared By: Craslyn Benjamin

INGREDIENT

QUANTITY / LB

Onion Powder

Garlic powder

Pimento Powder

Nutmeg Extract

Caramel

Citric Acid

Soy Sauce

Salt

Stabitex

Tomato Paste

Vinegar

Brown Sugar

Liquid Smoke

Water

0.0098

0.0098

0.0050

0.0025

0.0065

0.0065

0.0500

0.0750

0.1500

0.8000

0.0600

1.0500

0.0300

2.7500

TEST PARAMETERS

Note - Test batch was carried out for a 5 lbs. Sample

Brix before Cooking: 25:25

Temperature before cooking: 39°C

Start time for cooking: 3:13 PM

Brix after Cooking: 22:22

Temperature after Cooking: 95°C

pH after Cooking: 3.74

End Time for Cooking: 3:34 PM

Product: Spur Tree BBQ Sauce - Korean Style Report

Date: August 18, 2022                               Batch Code: BC-BBQ03SJ                            Prepared By: Craslyn Benjamin

INGREDIENT

QUANTITY / LB

Onion Powder

Garlic powder

Pimento Powder

Nutmeg Extract

Caramel

Citric Acid

Soy Sauce

Salt

Stabitex

Tomato Paste

Vinegar

Brown Sugar

Water

Ginger powder

Black Pepper

0.0052

0.0150

0.0015

0.0005

0.0062

0.0062

0.0650

0.0600

0.1750

0.4943

0.0560

1.0000

3.0830

0.0075

0.0005

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: 5:25 PM

Brix after Cooking: 29:29

Temperature after Cooking: 90°C

pH after Cooking: 3.63

End Time for Cooking: 5:44 PM

Product: Spur Tree BBQ Sauce - Smoky Jerk (Mild) Report

Date: August 18, 2022                               Batch Code: BC-BBQ03SJ                            Prepared By: Craslyn Benjamin

INGREDIENT

QUANTITY / LB

Onion Powder

Garlic powder

Pimento Powder

Nutmeg Extract

Caramel

Citric Acid

Soy Sauce

Stabitex

Tomato Paste

Vinegar

Brown Sugar

Liquid Smoke

Red pepper Mash

Scotch Bonnet Mash

Paprika

Water

Salt

0.0052

0.0093

0.0031

0.0021

0.0062

0.0062

0.0500

0.1750

0.5675

0.0560

1.0500

0.0300

0.0625

0.0350

0.0050

2.9000

0.0550

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: 1:55 PM

Brix after Cooking: 29:29

Temperature after Cooking: 90°C

pH after Cooking: 6.63

End Time for Cooking: 2:15 PM

Product: Spur Tree BBQ Sauce - Smoky Jerk (Spicy) Report

Date: August 18, 2022                               Batch Code: BC-BBQ03SJ                            Prepared By: Craslyn Benjamin

INGREDIENT

QUANTITY / LB

Onion Powder

Garlic powder

Pimento Powder

Nutmeg Extract

Caramel

Citric Acid

Soy Sauce

Stabitex

Tomato Paste

Vinegar

Brown Sugar

Liquid Smoke

Red pepper Mash

Scotch Bonnet Mash

Paprika

Water

Salt

0.0052

0.0093

0.0031

0.0021

0.0062

0.0062

0.0500

0.1750

0.5175

0.0560

1.0500

0.0200

0.1750

0.0750

0.0050

2.8000

0.0350

TEST PARAMETERS

Note - Test batch was carried out for a 5 lbs. 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 Formula/Recipe

Below outlines the final formulations for SKUs to go to market.

Spur Tree BBQ Sauce - Jamaican Classic Formulation

INGREDIENT

COMPOSITION %

Onion Powder

Garlic powder

Pimento Powder

Nutmeg Extract

Caramel

Citric Acid

Soy Sauce

Salt

Stabitex

Tomato Paste

Vinegar

Brown Sugar

Liquid Smoke

Water

Total

0.195

0.195

0.100

0.050

0.130

0.130

1.000

1.500

3.000

16.000

1.200

21.000

0.600

55.000

100

Spur Tree BBQ Sauce - Korean Style Formulation

INGREDIENT

COMPOSITION %

Onion Powder

Garlic powder

Pimento Powder

Nutmeg Extract

Caramel

Citric Acid

Soy Sauce

Salt

Stabitex

Tomato Paste

Vinegar

Brown Sugar

Water

Ginger powder

Total

0.103

0.300

0.030

0.010

0.124

0.124

1.300

1.200

3.500

9.885

1.120

20.000

61.660

0.150

100

Spur Tree BBQ Sauce - Smoky Jerk Formulation (Mild)

INGREDIENT

COMPOSITION %

Onion Powder

Garlic powder

Pimento Powder

Nutmeg Extract

Caramel

Citric Acid

Soy Sauce

Stabitex

Tomato Paste

Vinegar

Brown Sugar

Liquid Smoke

Red pepper Mash

Scotch Bonnet Mash

Paprika

Water

Salt

Total

0.103

0.186

0.062

0.041

0.124

0.124

1.000

3.500

11.350

1.120

21.000

0.600

1.250

0.700

0.100

58.000

1.100

100

Spur Tree BBQ Sauce - Smoky Jerk Formulation (Spicy) -
Bonus Formulation

INGREDIENT

COMPOSITION %

Onion Powder

Garlic powder

Pimento Powder

Nutmeg Extract

Caramel

Citric Acid

Soy Sauce

Stabitex

Tomato Paste

Vinegar

Brown Sugar

Liquid Smoke

Red pepper Mash

Scotch Bonnet Mash

Paprika

Water

Salt

Total

0.103

0.186

0.062

0.041

0.124

0.124

1.000

3.500

10.350

1.120

21.000

0.400

3.500

1.500

0.100

56.000

0.700

100

Picture graph.jpg
korean.png
smoky jerk mild.png
spicy.png

Product Specification

Below outlines product specification sheets for products developed

Product Description:

Dark Brown viscous smooth (may contain less than one percent extraneous matter).

BBQ Sauce 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

 

Storage Conditions: Store at room temperature (20-25°C or 70°F).  Do not store in warm places.

Product Specification Sheet BBQ Sauce - Jamaican Classic

Water, Brown Sugar, Tomato Paste, Stabitex. Salt, Vinegar, Soy Sauce, Liquid Smoke, Garlic powder, Caramel, Citric acid, Onion powder, Pimento powder, Nutmeg extract

INGREDIENTS

Colour

Salt

pH

Total Carbohydrate %

Total Ash %

Moisture %

Protein %

Total Sugar %

Total fat %

Sodium, mg/100g

Potassium, mg/100g

Calcium, mg/100g

Iron, mg/100g

Calories, Kcal/100g

Calories from fat, Kcal/100g

Extraneous matter %

Total Aerobic plate count (/g)

Yeast

Mould

Coliform

Faecal coliform

Package Type

Net Weight per container

Country of Origin

Dark Brown

1.2%

<3.8

14.87

12.8

69.3

2.28

5.96

0.75

4694

283

137

4.57

75.4

6.75

0

1.0*106

1.0*103

1.0*103

1.0*101

absent

Bottles

10oz

Jamaica

Product Specification Sheet Korean Style BBQ Sauce

Water, Brown Sugar, Tomato paste, stabitex, soy sauce, salt, vinegar, garlic powder, ginger powder, citric acid, caramel, onion powder, pimento powder, nutmeg extract, black pepper

INGREDIENTS

Colour

Salt

pH

Total Carbohydrate %

Total Ash %

Moisture %

Protein %

Total Sugar %

Total fat %

Sodium, mg/100g

Potassium, mg/100g

Calcium, mg/100g

Iron, mg/100g

Calories, Kcal/100g

Calories from fat, Kcal/100g

Extraneous matter %

Total Aerobic plate count (/g)

Yeast

Mould

Coliform

Faecal coliform

Package Type

Net Weight per container

Country of Origin

Dark Brown

1.4%

<3.8

14.87

12.8

69.3

2.28

5.96

0.75

4694

283

137

4.57

75.4

6.75

0

1.0*106

1.0*103

1.0*103

1.0*101

absent

Bottles

10oz

Jamaica

Product Description:

Dark Brown viscous smooth (may contain less than one percent extraneous matter).

BBQ Sauce 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

 

Storage Conditions: Store at room temperature (20-25°C or 70°F).  Do not store in warm places.

Product Specification Sheet Mild Smoky BBQ Sauce

Water, Brown Sugar, Tomato paste, stabitex, red pepper mash, vinegar, salt, soy sauce, paprika, scotch bonnet mash, liquid smoke, garlic powder, caramel, citric acid, onion powder, pimento powder, nutmeg extract

INGREDIENTS

Colour

Salt

pH

Total Carbohydrate %

Total Ash %

Moisture %

Protein %

Total Sugar %

Total fat %

Sodium, mg/100g

Potassium, mg/100g

Calcium, mg/100g

Iron, mg/100g

Calories, Kcal/100g

Calories from fat, Kcal/100g

Extraneous matter %

Total Aerobic plate count (/g)

Yeast

Mould

Coliform

Faecal coliform

Package Type

Net Weight per container

Country of Origin

Light Brown – Fire Orange

1.4%

<3.8

14.87

12.8

69.3

2.28

5.96

0.75

4694

283

137

4.57

75.4

6.75

0

1.0*106

1.0*103

1.0*103

1.0*101

absent

Bottles

10oz

Jamaica

Product Description:

Light Brown to a fire orange viscous smooth mix (may contain less than one percent extraneous matter).  BBQ Sauce 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

 

Storage Conditions: Store at room temperature (20-25°C or 70°F).  Do not store in warm places.

Product Specification Sheet Spicy Smoky BBQ Sauce

Water, Brown Sugar, Tomato paste, red pepper mash, stabitex, scotch bonnet pepper mash, vinegar, soy sauce, garlic powder, caramel, citric acid, onion powder, salt, liquid smoke, paprika, pimento powder, nutmeg extract

INGREDIENTS

Colour

Salt

pH

Total Carbohydrate %

Total Ash %

Moisture %

Protein %

Total Sugar %

Total fat %

Sodium, mg/100g

Potassium, mg/100g

Calcium, mg/100g

Iron, mg/100g

Calories, Kcal/100g

Calories from fat, Kcal/100g

Extraneous matter %

Total Aerobic plate count (/g)

Yeast

Mould

Coliform

Faecal coliform

Package Type

Net Weight per container

Country of Origin

Light Brown - Fire Orange

1.4%

<3.8

14.87

12.8

69.3

2.28

5.96

0.75

4694

283

137

4.57

75.4

6.75

0

1.0*106

1.0*103

1.0*103

1.0*101

absent

Bottles

10oz

Jamaica

Product Description:

Light brown to fire orange viscous smooth mix (may contain less than one percent extraneous matter).  BBQ Sauce 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

 

Storage Conditions: Store at room temperature (20-25°C or 70°F).  Do not store in warm places.

PHASE 5

Sensory Analysis

A team of person were selecting to evaluate the sensory characteristics of aroma, salt, colour, consistency, taste, texture, flavour, and overall acceptability for all four barbeque SKUs developed.  A series of testing was carried out over the course of three to four 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:

Position/Company

Name

Danien Reynold

Rani Badaloo

Fiona Downs & Odane Lodge

Geomar Palmer, Danielle Strachand, Dane Wakefield

Chef Jason Lawrence

Craig Rose

Joy-Ann Johnson

Dalion Blake

Albert Bailey

Food Scientist and Product Development Specialist (Florida)

Marketing Director - Spur Tree Spices Jamaica LTD

Spur Tree - Quality Assurance Unit

Spur Tree Production Unit

Private Chef

Entrepreneur and Foodie

Creative and Marketing Entrepreneur

Marketer and Foodie

Managing Director - Spur Tree Spices

A series of external sensory was also conducted simultaneously using over 15 persons to gather feedback from regular consumers, housewives, food entrepreneurs, restaurant owners, 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 of the barbeque sauce variants reveals that the products have a good sensory quality and overall acceptability.

Analysis

Product Acceptance (% Rate )

Product

Spur Tree BBQ Sauce - Jamaican Classic Formulation

The base formulation for this product took longer than plan as nutmeg extract was never part of the formulation. Nutmeg powder was not available and was more expensive so the alternative for extract was used. Once the right concentration was established the formulation was achieved.

95%

Spur Tree BBQ Sauce – Korean Style Formulation

The results from the sensory shows that there is a strong acceptance of this flavour profile. The colour, aroma and consistency was well accepted. All who tried the product say they would definitely buy and use the product. The overall acceptance for this product shows highest percentage rate.

100%

Spur Tree BBQ Sauce – Smoky Jerk Formulation (Mild)

The results showed perfection of having the perfect balance of heat to flavour balance.

98%

Spur Tree BBQ Sauce – Smoky Jerk Formulation (Spicy) -

*Bonus Formulation*

This variation was originally presented the mild variant, however results from the sensory showed that person prefer to have this as a spicy option. The results showed perfections with and acceptance of the overall taste. 

85%

Please see detailed sensory results for your reference.

PHASE 6

Costing   |  Launch

Cost of Goods Sold

The cost analysis for the product development will cover the main materials directly used in developing the product to include raw material, packaging, and labels. 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

Product Acceptance (% Rate )

Product

Size

Targeted Margins

Total Cost

Suggested Selling Price

ST BBQ Sauce -

Jamaican Classic

12x10oz

138.94 J$

TBC

TBC

ST BBQ Sauce -

Korean Style

12x10oz

128.67 J$

TBC

TBC

ST BBQ Sauce -

Smoky Jerk (Spicy)

12x10oz

134. 13 J$

TBC

TBC

ST BBQ Sauce -

Smoky Jerk (Mild)

12x10oz

135.04 J$

TBC

TBC

Cost Breakdown

 BBQ Sauce - Jamaican Classic 

Ingredient

Composition %

5lb Sample

Cost/10oz

Cost/lb

Cost/5lb

Onion Powder

Garlic powder

Pimento Powder

Nutmeg Extract

Caramel

Citric Acid

Soy Sauce

Salt

Stabitex

Tomato Paste

Vinegar

Brown Sugar

Liquid Smoke

Water

Bottle

Seal

Label

 

Total

New Total

0.195

0.195

0.100

0.050

0.130

0.130

1.000

1.500

3.000

16.000

1.200

21.000

0.600

55.000

 

 

 

 

100

0.0098

0.0098

0.0050

0.0025

0.0065

0.0065

0.0500

0.0750

0.1500

0.8000

0.0600

1.0500

 0.0300

2.7500

 

 

 

 

5

 $          341.52

 $          327.38

 $          583.00

 $       1,136.03

 $          162.36

 $            72.40

 $            74.78

 $            21.86

 $          144.73

 $          169.65

 $          102.12

 $            99.57

 $           971.09

 $                  -  

 $          3.33

 $          3.19

 $          2.92

 $          2.84

 $          1.06

 $          0.47

 $          3.74

 $          1.64

 $        21.71

 $        135.72

 $          6.13

 $        104.55

 $        29.13  

 $            -

 

 

 

 

 $      316.42

 $            0.42

 $            0.40

 $            0.36

 $            0.36

 $            0.13

 $            0.06

 $            0.47

 $            0.20

 $            2.71

 $          16.97

 $            0.77

 $          13.07

 $            3.64

 $          83.32

 $            2.63

 $          13.44

 

 $        138.94

 

 $        138.94

Korean Style BBQ

Ingredient

Composition %

5lb Sample

Cost/10oz

Cost/lb

Cost/5lb

Onion Powder

Garlic powder

Pimento Powder

Nutmeg Extract

Caramel

Citric Acid

Soy Sauce

Salt

Stabitex

Tomato Paste

Vinegar

Brown Sugar

Water

Ginger powder

Black Pepper 

Bottle

Seal

Label

 

Total

New Total

0.103

0.300

0.030

0.010

0.124

0.124

1.300

1.200

3.500

9.885

1.120

20.000

61.660

0.150

0.010

 

 

 

 

100

0.0052

0.0150

0.0015

0.0005

0.0062

0.0062

0.0650

0.0600

0.1750

0.4943

0.0560

1.0000

3.0830

0.0075

0.0005

 

 

 

 

5

 $       341.52

 $       327.38

 $       583.00

 $    1,136.03

 $       162.36

 $         72.40

 $         74.78

 $         21.86

 $       144.73

 $       169.65

 $       102.12

 $         99.57

 $               -  

 $       500.00

 $       628.86

 $          1.77

 $          4.91

 $          0.87

 $          0.57

 $          1.01

 $          0.45

 $          4.86

 $          1.31

 $        25.33

 $        83.85

 $          5.72

 $        99.57

 $              -  

 $          3.75

 $          0.31

 

 

 

 

 $      234.28

 $            0.22

 $            0.61

 $            0.11

 $            0.07

 $            0.13

 $            0.06

 $            0.61

 $            0.16

 $            3.17

 $          10.48

 $            0.71

 $          12.45

 $               -  

 $            0.47

 $            0.04

 $          83.32

 $            2.63

 $          13.44

 

 $        128.67

 

 $         128.67

New Spicy Smoky BBQ Sauce

Ingredient

Composition %

5lb Sample

Cost/10oz

Cost/lb

Cost/5lb

Onion Powder

Garlic powder

Pimento Powder

Nutmeg Extract

Caramel

Citric Acid

Soy Sauce

Stabitex

Tomato Paste

Vinegar

Brown Sugar

Liquid Smoke

Red pepper Mash

Scotch Bonnet Mash

Paprika

Water

Salt

Bottle

Seal

Label

 

Total

New Total

0.103

0.186

0.062

0.041

0.124

0.124

1.000

3.500

10.350

1.120

21.000

0.400

3.500

1.500

0.100

56.000

0.700

 

 

 

 

100

0.0052

0.0093

0.0031

0.0021

0.0062

0.0062

0.0500

0.1750

0.5175

0.0560

1.0500

0.0200

0.1750

0.0750

0.0050

2.8000

0.0350

 

 

 

 

5

 $          341.52

 $          327.38

 $          583.00

 $       1,136.03

 $          162.36

 $            72.40

 $            74.78

 $          144.73

 $          169.65

 $          102.12

 $            99.57

 $          971.09

 $            65.00

 $          100.00

 $          261.44

 $                  -  

 $            21.86

 $          1.77

 $          3.05

 $          1.81

 $          2.35

 $          1.01

 $          0.45

 $          3.74

 $        25.33

 $        87.79

 $          5.72

 $      104.55

 $        19.42

 $        11.38

 $          7.50

 $          1.31

 $              -  

 $          0.77

 

 

 

 

 $      277.92

 $            0.22

 $            0.38

 $            0.23

 $            0.29

 $            0.13

 $            0.06

 $            0.47

 $            3.17

 $          10.97

 $            0.71

 $          13.07

 $            2.43

 $            1.42

 $            0.94

 $            0.16

 $                -  

 $            0.10

 $          83.32

 $            2.63

 $          13.44

 

 $        134.13

 

 $        134.13

Mild Smoky Jerk BBQ Sauce

Ingredient

Composition %

5lb Sample

Cost/10oz

Cost/lb

Cost/5lb

Onion Powder

Garlic powder

Pimento Powder

Nutmeg Extract

Caramel

Citric Acid

Soy Sauce

Stabitex

Tomato Paste

Vinegar

Brown Sugar

Liquid Smoke

Red pepper Mash

Scotch Bonnet Mash

Paprika

Water

Salt

Bottle

Seal

Label

 

Total

New Total

0.103

0.186

0.062

0.041

0.124

0.124

1.000

3.500

11.350

1.120

21.000

0.600

1.250

0.700

0.100

58.000

1.100

 

 

 

 

100

0.0052

0.0093

0.0031

0.0021

0.0062

0.0062

0.0500

0.1750

0.5675

0.0560

1.0500

0.0300

0.0625

0.0350

0.0050

2.9000

0.0550

 

 

 

 

5

 $       341.52

 $       327.38

 $       583.00

 $    1,136.03

 $       162.36

 $         72.40

 $         74.78

 $       144.73

 $       169.65

 $       102.12

 $         99.57

 $       971.09

 $         65.00

 $       100.00

 $       261.44

 $               -  

 $         21.86

 $          1.77

 $          3.05

 $          1.81

 $          2.35

 $          1.01

 $          0.45

 $          3.74

 $        25.33

 $        96.28

 $          5.72

 $      104.55

 $        29.13

 $          4.06

 $          3.50

 $          1.31

 $              -  

 $          1.20

 

 

 

 

 $      285.24

 $            0.22

 $            0.38

 $            0.23

 $            0.29

 $            0.13

 $            0.06

 $            0.47

 $            3.17

 $          12.03

 $            0.71

 $          13.07

 $            3.64

 $            0.51

 $            0.44

 $            0.16

 $               -  

 $            0.15

 $          83.32

 $            2.63

 $          13.44

 

 $        135.04

 

 $        135.04

Developing a strong demand for product launch

The product was developed on these features and so can be branded and positioned accordingly:

 

  • Usage - Use as Sauce, Dip, Glaze or Marinade

  • Highlight key ingredients – e.g., peppers authentically soured from Jamaica

  • Infused with Jamaican Jerk seasonings and spices

 

Again, consumers are looking for functionality and convenience and so packaging is key in launching new product. The below packaging is recommended for launching the barbecue line.

front-b.jpg
back-b.jpg

PHASE 7

Conclusion and Recommendations

There is room for an authentic Jamaican Barbeque line to dominate the global trade space. The main competitive advantage here is to leverage on the ‘Jamaicaness’ associated with the product as the barbeque sauce market is saturated with lots on manufacturers now moving into owing several private label barbeque brands. Focus must be on low pricing strategy, geographic distribution, digital marketing, and product modification strategies to make the Spur Tree brand cross over successfully into the global market. Competitive advantage of offering low sugar or sugar offerings is recommended based on global trends demands for healthy alternatives.  

 

The products has the best margins internationally given the scope of geographic expansion. As such, the packaging must be designed to have an international appeal to the millennials  and gen z's.  Investment in innovative digital assets and marketing collateral is key in redefining the brand's positioning for global reach.