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newsletter ISSUE #1








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CB pan chicken championships 2013 HEATS UP!


around the brand in 30 days

nutramix celebrates the big 1 million

13 17 21 26

creating bonds in our communities

CB big ups

recipe corner & tid-bits

mark your calendar


For too long, not enough information has been shared across the Group, leaving many of us out of touch with the latest happenings at other CBG locations and what we’re doing in the market to grow the company, build the brands and touch the lives of our fellow Jamaicans. So we’re listening to you, making changes and now it’s our pleasure to introduce our 1st CB Group “E-zine” – our new and refreshed monthly newsletter! We’ve changed from a quarterly to a monthly publication to keep you more in the know on a timely basis. Plus, we’ve designed it to be a digital magazine so we can share via email. For now, we will continue to print copies for those without computer access at work, but eventually we will go 100% digital, saving on paper and becoming a more environmentally responsible company. As you may have noticed, we haven’t found the perfect name for our “E-Zine” yet, but who better to come up with a name for the CB Group newsletter than the members of the CB Group? So, see the back cover for guidelines and send your suggestions to You never know, you just may win a prize! Lastly, it would be remiss of me, not to single out the man who has single handedly put together our newsletters and kept you informed for over 10 years - Dr. Keith Amiel, CD. On top of thanking him for the incredible job he has done in this regard over the years, on behalf of the CB Group we want to say CONGRATULATIONS to him on being awarded the Order of Distinction in the Rank of Commander (CD) for his dedicated contribution to the Agricultural Industry. Doc, we are so happy for you! We hope you enjoy the E-Zine and look forward to your participation and feedback going forward.

Matthew Lyn welcome



Pan chicken is near and dear to the hearts of Jamaicans and we are reminded of this every year when we travel island-wide in search of the best regional pan chicken chefs who will ultimately vie for the chance to be the CB Pan Chicken Champion at the grand finals. Our chefs have been coming out with grills fired up, well seasoned CB chicken and innovative ways to make theirs “the better tasting PAN chicken”. We are now in our eighth year and the support has only grown! The first regional championship this year was held at the Manchester High School on June 29th to an overwhelming crowd. Hosted by the always vivacious Jenny Jenny who held the crowd’s attention in between performances byGospel favourite Kevin Downswell and Beenie Man, who both had the crowd singing and dancing while they sampled pan chicken. At the end of the day we had chosen our finalists who were one step closer to the grand finals in Kingston. It was a fun-filled day enjoyed by all. Our next stop was the second city of Montego Bay for our Western Regional Eliminations. Dump-up beach was transformed into a pan chicken fair and we had the town buzzing. If you didn’t see the smoke you definitely couldn’t resist the smell of pan chicken. Clowns, men on stilts and face painting kept the children entertained and our hilarious host Elva had the adults glued to the stage when they had their fill of pan chicken. Bugle, Prodigal Son and Tanya Stephens had fans in a frenzy who couldn’t resist singing along to every word. It was now time to find our Eastern Regional finalists at the UDC Car Park in Portmore on September 28th and the excitement was definitely turned up a notch. Cheerleaders, a magician, chicken, pork, and more chicken! The crowd couldn’t get enough of all there was to offer. Our chefs were excited and it being our last stop before the finals, the anticipation had peaked as we added the final selection to the 26 male and female chefs who will compete on November 24th for the ultimate title of Pan Chicken Champion. Never without exciting musical performances from our most popular local artistes, Omari and RDX had bodies moving to their hits. Look out for the CB Pan Chicken Finals on November 24th at the Waterfront Downtown, Kingston. Bring the entire family for a day full of music, laughs and the greatest pan chicken on the island! To see more pics visit

CB pan chicken championships HEAT UP



Nutramix “The-Big-Feed” celebrated a major milestone in September when they acheived their 1 Millionth Safe Tonne produced at the Newport Mills Feed Mill. “We want to thank everybody. Our independent small farmers, our large commercial farmers, our distribution partners (the farm stores), trainers and breeders, our amazing, hardworking, dedicated staff, our suppliers, just everybody. We are extremely proud of this landmark achievement, and remain committed to serving the needs of our customers with the safest and highest quality animal feeds in the future,” ~Hans Muller, Divisional Manager of Feeds.

around the brand in 30 days — Nutramix

As part of the 1 Million Safe Tonnes Celebrations, Nutramix will be donating a total of $1 Million Dollars worth of Nutramix Feed to four Agricultural schools across the island. The schools that have been selected are, Elim Agricultural School, KnockAlva Agricultural School, Ebony Park Heart Academy and CASE (College of Agriculture, Science and Education). Each school will receive the donation of Nutramix feed to assist with their existing agricultural programmes In addition to this donation, the Nutramix brand engaged in a series of activities to thank their staff, customers and supporters who have helped them to reach this landmark achievement. This included the release of a new Nutramix radio advertisement, in-trade giveaways, specially branded Nutramix bags featuring their new “1M Safe Tonnes” logo, and a big staff get-together.


around the brand in 30 days — Nutramix Celebration



New Eco-Friendly “Tray-Less” Tray Packs As a continuation of the CB Group’s “Safe Food Movement”, CB Chicken introduced its new ecofriendly, tray-less packaging for specific cuts of their Grade ‘A’ chilled products at Mega Mart stores island wide. The new CB Chicken “tray less” tray packs showcase a bold red vacuum-sealed package that keeps the chicken fresher for a longer period of time while maximizing quality and safety. It also reduces the environmental impact when the packaging is discarded. Apart from the obvious difference in colour, moving from orange to red, the most noticeable change is that specially cut pieces, like the breast filets, boneless skinless thighs, wings and drumsticks are now packaged without a styrofoam tray. “We are extremely proud to be the first to introduce this type of packaging to the Jamaican poultry market. We know that it’s a different presentation than many shoppers are accustomed to, but with the benefits of improved freshness, safety and just being more

around the brand in 30 days — CB Chicken

environmentally responsible, we knew it was the right thing to do for our customers and for our environment” said Matthew Lyn, Chief Operating Officer for the Group, “We are eliminating the need for hundreds of thousands of foam trays entering our landfills each year and that just makes sense.” Vacuum-sealed packaging offers an array of benefits. Its tight seal helps to prevent oxygen from getting inside the package or reaching the product and the lack of oxygen kills the aerobic bacteria and reduces the risk of salmonella, making the product cleaner and safer. However, that’s not all the new packaging provides. “Apart from the safety aspect, there are some simple and practical benefits to shoppers. The package is leak proof so it doesn’t mess up the other goods in your shopping cart, it comes with an easy peel edge to make it simpler to open and the entire package is smaller, so it takes up less space in your fridge” said Alicia Bogues, Brand Manager, CB Chicken.


…launches NEW Diced and Sliced Meats Caribbean Passion products offers customers the finest cuts of meat; with an authentic blend of spices, slow cooked over wood to bring out the best flavour, aroma and taste. We recently launched our ready to eat Diced Meats that come in a variety of flavours such as Jerked Chicken, Pepperoni, Jerked and Italian sausages; Corned Pork; Chicken and Smoked Ham; and Ham

Steak.This has already become a popular new offering with our consumers, great for creating meals on the go from Omelettes to Pizzas. Caribbean Passion meats, are fresh, flavourful and convenient and can be found in supermarkets across the island.

Check out some of the highlights from Chef Shea Stewart’s appearance on Smile Jamaica introducing Caribbean Passions new diced meats.

around the brand in 30 days — Caribbean Passion


Copperwood Pork, Lead Sponsor For Restaurant Week 2013

Copperwood Pork made a tasty debut at the recent launch of the Gleaner-sponsored Restaurant Week. Copperwood Pork entranced the adults with three decadent options - cheesy shredded pork flautas, Chinese barbecued pulled pork sliders with wonton chips, and Cuban-styled sliced grilled pork with breadfruit feta and avocado salad, courtesy of Chef Christian Sweeney of Epic Eats. Participating in Restaurant Week allows us the opportunity to encourage more local consumption of pork as we educate Jamaicans on how healthy and versatile the meat is. Chefs in participating restaurants, as well as consumers, will be challenged to create their own award-winning dishes using Copperwood Pork.

Pork Market Sizzles With New Copperwood Pork Store

The local pork market is sizzling under a new thrust to heighten purchase and consumption of this ‘other white meat’ thanks to the launch of our Pork Store. As the hub for all things pork, the Pork Store allows chefs, caterers, small food shops and others in the food preparation and service sector to purchase the special whole cuts of pork they are looking for, but without having to buy the entire carcass or an entire case, making the Pork Store very convenient. The Copperwood Pork Store is located at: 67 Slipe Road. Contact the store at 754.6703 today! around the brand in 30 days — Copperwood Pork


You may ask yourselves, what is a pork palooza? Copperwood’s answer – a foodie get together to go “hog wild”. Over the next few months, Copperwood will be going in to the homes of select Jamaican food fanatics, professional and amateur chefs to show how sexy pork can be. For the first edition, friends of Stephanie Scott & Debra Taylor were welcomed by the scents emanating from the grill and smoker of Chef Gairy Bowes’ and treated to various wines and a specifically made Sangria courtesy of Select Brands. The menu was latin-based with influences from Mexico, Cuba, Argentina and Nicaragua. Visit: for more photos & highlights from the evening.

around the brand in 30 days — Copperwood Pork


SMART BRUNCHES In August, Smart Eggs launched the first of 5 brunches planned to take place over the next eight months. Partnering with us on this initiative is The Jamaica Gleaner, Select Brands, Cafe Blue and True Juice to further enhance the offerings of the brunch. Select individuals have been asked to host the brunch, creating egg-inspired menus that highlight the versatility of eggs but simple enough for Gleaner readers to recreate at home. SMART CART The Smart Cart has hit the streets making morning rounds to popular businesses, schools and fitness locations serving easy and quick breakfast items free of charge. The menu includes variations of breakfast sandwiches served up on National Healthy Start breads. So far we have made stops at Jamaica Observer,Digicel, Trueform Fitness bootcamp and the CB Foods UWI 5k launch. SMART MENUS Smart Eggs also wants to ensure that individuals can eat smart even when eating out at local cafes and eateries. Therefore we have partnered with local favourites like Café Blue, Fromage Gourmet Market, and Toss&Roll to enhance consumption of this healthy food source and get us eating smart to right throughout the day. Each participating restaurant will feature their own unique egg inspired creation, which will be specially branded on their menus for easy identification.

Bad Dawgs Sausages will be making two MAJOR CHANGES before the end of the year! Tune in to next month’s “E-Zine” for all the juicy details!

around the brand in 30 days — Smart Eggs, Chippenham & Bad Dawg


Creating Bonds

in Our Communities 13

On Thursday, June 13th, 2013 twelve members of the Caribbean Broilers Group took over the ninth grade classrooms at the Convent of Mercy Academy “Alpha” with the specific objective to inform students about the Global Marketplace while creating a fun and interactive forum. Volunteers from the CB Group, which comprised of a mixture of team members from various brands and divisions within the group were broken up into six groups to teach a total of 254 students all from the ninth grade. The students engaged in various group activities, which focused on International Trade in the Global Market Place. After all the sessions were over, teachers and students were hosted to lunch courtesy of the CB Group. “The purpose of Junior Achievement is to broaden the mindset of students and get them to think on a more international level. I believe we made a giant step in doing that today at the Convent of Mercy Academy “Alpha”. The CB team made a powerful impact in their delivery of the teaching material and also what they provided for the students. Alpha was very welcoming and the girls were receptive and participated frequently during the sessions,” stated Jerome Cowan, Marketing Officer at Junior Achievement Jamaica.

our community — jamaica day, ALPHA



GSAT Awardees Each year, the CB Group as a demonstration of our commitment to our employees and their families, awards GSAT scholarships to the children of our employees. With thirteen locations island-wide, we award two scholarships to the top male and female students from each location. In an effort to offer assistance to its employees and contractors with children entering or studying at secondary institutions, the CB Group established its GSAT Scholarship Programme over 10 years ago. These scholarships are awarded to students who achieve a GSAT average of 80% or more. Take a peek at some of the highlights from our 2013 CB Group Annual Scholarships & Awards Ceremony held at the Knutsford Court Hotel. The company issued new scholarships to 15 students, and also announced its continued support of 10 returning scholarship holders.

Photos, L-R: 1. Tyrone Cunningham, Logistics and Distribution Manager, accepts the award for Most Outstanding Student, on his daughter Jamie-Lee Cunningham’s behalf. Jamie-Lee received the highest GSAT average (97%) and was accepted to Immaculate Conception High School • 2. New Scholarship Awardees for the year 2013 • 3. Returning Scholarship Awardees.

our community — congrats to our GSAT awardees


The UWI Mona Bowl for Sporting Excellence was outfitted with well needed light fixtures to facilitate late night training and events at the UWI/Usain Bolt Track, also as a result from last year’s CB Group UWI 5K event.

Walk Good... Run GREAT for Education and Sports Development.

The race will be a generational event in which families are encouraged to participate as a unit – grandmother/father, mother/father, children and grandchildren. Additionally, we’ve introduced a “Kid’s K”, a 2k which will also take place on November 17th. For only $1000 you can contribute to another group of students being allowed the opportunity to further their education. This is our event so let us come out in our numbers in support of education and sports development in Jamaica. Be a part of #TEAMCB and Join us on Sunday, November 17th at 7:00 a.m. at the UWI/Usain Bolt Track.

It’s that time again when we dust off our sneakers and start building up the stamina for what will be another successful staging of the CB/ UWI 5K! We are back on board as title sponsor after last year’s inaugural staging raised J$18 million, which more than exceeded our expectations. According to race director Alfred ‘Franno’ Francis of Running Events Jamaica, “ that was the most money ever raised by an inaugural 5k event in Jamaica”. We are hoping to break this record with your help once again. Donations and corporate sponsorships last year allowed 20 outstanding first and second year students to fund their tertiary education for the academic year 2013-2014. our community — cb uwi 5k

Registration is now open at The UWI Mona Sports Office (Opposite Mona Visitors’ Lodge and Conference Centre). Online registrations can be done at or contact our HR Department for more information.


C BIG B UPS - Birthdays - Promotions - A Day in the Life Of‌








Kemar Harrington

Anthony McKenzie Brian Turnner

Caneal Saunders Claude Robinson Roashane Saunders

Jermaine Jones

3 Beverley Scobie Garth Channer Shelly-Ann Francis

4 Angella Marks Kayon Plummer

6 Julius Cameron Mark Haskins Melrose Coore

7 Charline Falconer Colin Kerr

8 Carl Shaw Danieka Wright Kimani Ferguson Venice Henry

11 Clive Brown

12 Allan Johnson

13 Shawn Campbell Shurnette Williams-Davis

14 Coretta Anderson Paulette Davis

15 Michael Smith Sanya Parkinson Vivalyn Henriques

16 Claudette Whittle



Kerry-Ann Bailey

Ricardo Jarrett

cb big ups — birthdays



Carlene Morrison Donna Clarke

Donovan Edwards Steve Thompson Tracey-Ann Taylor-Novan



Fitzgerald Keyes Tanika Hoarde Wainwright Grant

21 Ann Marie McNeil Roland Whitter

22 Dowen Ebanks Noel Abrahams


Carol Beckford Clive Brown Marvin Brown

29 Carla Doyley Fabian Malcolm Olive Cunningham

30 Walter Plummer

Delloyd Pinto Devon Senior Stacey-Ann Harley-Green Tino Wright

25 Dorlton Reid



Olive Cunningham ARNOLD ROAD

1. How long have you been associated with CB? Since October 1997 2. What section of the group are you in and what is your role? Presently I am the Sub-Stores Attendant, and I work out of the Sub-Stores. That is the area from where I issue packaging material for the Plant. I moved to the Sub-Stores in 2005 after winning the Excellence Award for the 3rd quarter. 3. What is the best part about working at CB? Having a job! (laughs). The best part is that I can provide for my family and of course, interacting with fellow co-workers. It is fun. 4. Describe a typical day for you from the moment you arrive at work till when you leave. Normally I am here from 5:10am until production is finished. The time varies and depends on the number of birds killed and the effectiveness of the machines. My day starts by organizing the stores. I then issue weave bags to the Bagging Department, as they are usually the first to need items. Next, I go on the system to get the orders for the day, then I put the orders together so someone can come and get them. I am usually one of the first people to arrive and one of the last people to leave because I have to collect the items I issued that were not used for that day, and do a daily report which gives an account of what I received from the main stores, what I issued, and what was returned.

cb big ups — a day in the life of…

5. What gets you through a hectic work day? (music, praying, snacking...) Singing - even if I don’t know the song I will sing one or 2 lines 6. What is your favourite CB product? Chicken – I love leg and thigh 7. If you could be in another section of the group for a day, where would you go and why? I would like to go to the Hatchery to see how the eggs are hatched because that is where it all starts from. 8. What has been your most embarrassing moment at work? I can’t think of one. 9. Name your favourite chicken/pork dish Curried chicken! 10. Complete this sentence, “I am happiest at work when...” …everything is going smoothly from start to finish.”







Type | Addition | Date

Craig Plunkett

Marketing / Sales

Sales Manager, Pork & Eggs

New employee - Aug. 12

Karlene Dennis


Brand Manager, Pork

New employee - Aug. 12

Jason Tracey


Operations Coordinator, Bad Dawg

New employee - July 1

Johhny Haer


Commercial Agriculturalist

New employee - July 1

Norris Fisher


Livestock Attendant

New employee - July 15

Davia Graham


Sales Coordinator, Bad Dawg

Promotion - July 1

Sharon Anderson


Hospitality Trade Manager

Promotion - July 1

Alicia Bogues


Brand Manager,CB Chicken & Bad Dawg

Promotion - July 1

Ricardo Mellis

Pork Production

Field Serviceman

Promotion - July 1

Camille Spaulding


HR Coordinator

Promotion - July 1

Coretta Anderson


HR Assistant

Promotion - July 1

Sharine Bonner


Training Officer

Promotion - July 1

David Colquhoun

Logistics & Distribution

Shipping Supervisor

Promotion - July 1

Cameal Bailey

Logistics & Distribution

Shiping Foreman

Promotion - July 1

Sean Manhu

Logistics & Distribution

Shipping Supervisor

Promotion - July 1

Junior Smalling

Logistics & Distribution

Shipping Supervisor

Promotion - July 1

Camille Burnett

Pork Production

Production Supervisor

Promottion - July 1

Tanesha Wallace


Trade Marketing Manager

Transfer - Aug. 12

Opal Robertson


Purchasing Agent

Transfer - Sep. 1

Shemariah Gedaliah

Pork Production

Inventory Mngmt Assistant

Transfer - July 1

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


and tid-bits 21

Caribbean Passion CHORIZO + SMART EGGS Cook Time: 30 minutes Prep Time: 30 minutes INGREDIENTS (serves 3) - salt - olive oil or bacon fat - cilantro – optional - tortillas - optional - 5 to 6 Smart Eggs

- 1/3 cup chopped onions (green, red, or yellow onions) optional - 1/4 lb of Caribbean Passion chorizo sausage, removed from sausage casing - 3 Tbsp raisins - soaked in hot water for 15 minutes and drained

METHOD 1. Heat a large skillet on medium high heat. Heat a tablespoon of olive oil or bacon fat in the pan. Add the chopped onions (optional) and cook until softened. Once softened, move to the side of the pan and add break up bits of chorizo into the pan. Use a wooden spatula to break up the pieces of sausage. Add the raisins. Stir until the sausage is cooked through, though not necessarily browned. If you are not using lean chorizo, drain the excess fat from the pan before proceeding. If you are not using lean chorizo, you may want to cook the chorizo first, draining the excess fat, then remove to a plate while you cook the onions in the remaining fat. We usually cook with lean chorizo, so excess fat isn’t an issue. 2. Crack the eggs one at a time, into the pan. Break the yolks and stir the eggs into the sausage. Add a light sprinkling of salt. Stir constantly until the eggs begin to set, but are still moist. Remove from heat. Serve immediately with a side of warmed corn tortillas and cilantro as a garnish.

recipe corner — chorizo + eggs


Copperwood Pork Chops Stuffed with Feta & Calaloo INGREDIENTS (serves 3) Cooking spray, 4 garlic cloves (minced and divided), 1/2 teaspoon salt - divided, 1/4 teaspoon freshly ground black pepper - divided, 5 sun-dried tomatoes (packed without oil, diced), 1 (10-ounce) package frozen chopped calaloo (thawed, drained, and squeezed dry), 1/4 cup (1 ounce) crumbled, reduced-fat feta cheese, 3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese, 1/2 teaspoon grated lemon rind, 4 (4-ounce) boneless centre-cut loin pork chops, trimmed, 2 tablespoons fresh lemon juice, 2 teaspoons Dijon mustard, 1/4 teaspoon dried oregano, 1/3 cup chopped onions (green, red, or yellow onions) optional, 1/4 lb of Caribbean Passion chorizo sausage, removed from sausage casing, 3 Tbsp raisins - soaked in hot water for 15 minutes and drained. PREPARATION 1. Preheat broiler. 2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and calaloo; sauté until moisture evaporates. Remove from heat; stir in cheeses and rind. 3. Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup calaloo mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.

recipe corner — chops stuffed with feta & calaloo


Did you know that the CB Mascot sees through his mouth and not HIs eyes and is over 7 feet tall? tid bits — did you know?


Managing Your

MONEY With these crunching economic times, we all want a smart and savvy way to save a buck or lots. Check out or tips for making the most out of your money. 1: Budget. This is the cornerstone of all savvy financial planning 2: Clear all debts as soon as possible. You’ll save hundreds or thousands on interest. 3: Cut many of those “extra” expenses. Paint your own toenails instead of getting pedicures. Brew coffee at home rather than buying coffee out. 4: Bundle your errands into one long, massive trip per week, so that you can save on fuel costs. 5: Minimize your cable or satellite TV and internet packages. Do you really need 500 channels? 6: Keep copies of your receipts in an envelope or file folder, organized by store or by month. You’ll need these if anything breaks. 7: If you’re a homeowner, crunch some numbers to see if you can lower your monthly payments by refinancing your mortgage.

tid bits — managing your money

8: If you’re paying mortgage insurance (PMI), and you think you have enough equity to waive the PMI, call your lender to start that process. 9: Reduce the amount that you dine out. This alone can save you quite a bit of money per month. 10: Reduce your cell phone minutes to the lowest amount you need. Set an automatic calendar reminder to check your minute usage 4 days before the bill is due, so you can change your plan to avoid overage charges.


UPCOMING EVENTS November 2013 THE GLEANER’s FOOD MONTH November 8th-15th KINGSTON RESTAURANT WEEK (KRW) November 17th CB UWI 5k Venue: U.W.I. November 24th CB PAN CHICKEN Championships, Grand Finale 26



Email for Submission:

o urc be

Help us to name OUR CB Group Ezine: Our NEW CB Ezine is an innovative and environmentally friendly way of getting CB News to the people who need to hear it first! And we need your help to find the perfect name that reflects our Brand and the amazing people who work within our Group. Get involved and be a part of our naming process. Send your suggestions to the email address provided above and feel free to send us your recipes, articles and feedback on our first issue.

CB Group Ezine: November 2013  

Welcome to the November Issue of the CB Group Ezine.

CB Group Ezine: November 2013  

Welcome to the November Issue of the CB Group Ezine.