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
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.
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.