JUNE 2, 2013
12-PAGE FEATURE JUNE 2, 2013 Stories by by Stories Dawn Morgan Morgan Dawn
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JUNE 2, 2013
Thanks for 30 years of support THE MANAGEMENT OF FARMERʼS CHOICE thanks everyone who contributed to making it a 30-year success, including: Shareholders. Past and present staff. Successive board members. Colleagues within the GEL group. Sucessive health inspectors. Pig farmers.
All clients, retail and wholesale, local and regional. Various consultants and trainers. All suppliers and supporters. Those advertising in this 12-page NATION special feature. New customers are welcome, as Farmerʼs Choice looks forward to even more years of providing top quality, delicious products, here and abroad.
JUNE 2, 2013
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GODDARD ENTERPRISES LIMITED (GEL) is pleased to have had Farmer’s Choice as part of the GEL/HIPAC family for the past 30 years. It seems like yesterday that the first Farmer’s Choice hamburger was produced and we are extremely proud to have been a part of this successful journey, as innovation and diversity led to the wonderful product offering now available under a home-grown, but regionally recognized and respected brand – Farmer’s Choice. Over the last 30 years Farmer’s Choice has carved for itself a name respected and appreciated in Barbados and farther afield and has truly become a household name. Thirty years in any business these days is a true testament to the quality of production as well as the resilience and dedication of all employees who are associated with the brand. At HIPAC we are happy to have built strong links and relationships with the local farming community and other local entities that supply raw materials on an ongoing basis. I am confident that as we celebrate the achievements of Farmer’s Choice over the past 30 years, we can expect even better things in the coming 30 years and beyond. – JOHN TAYLOR, Chairman, HIPAC Limited
HIPAC MANAGEMENT TEAM: (standing from left) Graham Perkins, Tony Gill, Ralph Holder and Lanello Green. Seated are Suzette Husbands (left) and Mischa Knight. Inset is Leslie Proverbs. (RC)
WHEN PEOPLE ARE ASKED about their needs as it relates to food products, many of the answers include good taste, quality ingredients, hygienic production, value for money, variety and attractive packaging. Over the last 30 years Farmer’s Choice has managed to meet all of these expectations and more. From the initial range of products offered in 1983, innovation and forward thinking have led to variety in several product categories such as wieners, hamburgers and breaded items. Over the years there has also been the introduction of several items which were created with the vegetarians in mind such as the love bites, fish sticks, shrimp nuggets, veggie burgers and the all new fish nuggets. New product development continues to be one of the fundamentals for the brand and we have several exciting products which will be introduced to the Barbadian public in the coming months. The brand has been extremely successful in Barbados and we could not have reached this milestone without the support of the Barbadian public throughout the years. This overwhelming support and our desire to share or successes with our fellow Barbadians is one of the reasons why Farmer’s Choice concentrates some of its efforts on giving back to the Barbadian community at large. Annually we participate in sponsorship of various festivals and events, including Agrofest and Crop Over. We also make a number of donations to schools, churches and larger charity organizations such as the YWCA and the Salvation Army. We have even donated funds to the Barbados Council for the Disabled in support of the purchase of one of its buses. Later this year we will be unveiling two scholarships for persons involved in farming. After 30 years of local success we will continue to provide the Barbadian population with quality products that they can trust, but emphasis will also be placed on increasing our sales in the other territories in the region and
RALPH HOLDER, CHIEF OPERATING OFFICER, HIPAC LIMITED (GP) perhaps even extra regionally. Farmer’s Choice is currently available in St Lucia, St Vincent and Grenada and we are optimistic that we can improve our presence in these markets as well as add new markets in the coming years. Success is always a team effort and I must acknowledge several institutions and organizations that have been of assistance over the years. The Barbados Agricultural Society and the local farming community that we have worked with from inception, both in purchasing pork and chicken raw materials as well as assisting through training and insemination programmes. The Barbados Manufacturers’ Association as well as the many companies which continue to support local brands. I would also like to thank all employees associated with the brand over the years, the suppliers, the customers and Mr Patrick Mayers, a former chairman who was the driving force in the birth and development of the brand Farmer’s Choice. – RALPH HOLDER, Chief Operating Officer, HIPAC Limited
WE ARE PLEASED to be celebrating the 30th anniversary of the Farmer’s Choice brand. From the early days of hamburgers and sausages, to the extensive range of products offered today, Farmer’s Choice has always been embraced by Barbadians. Farmer’s Choice
products can now be seen across the Caribbean in retail establishments, country shops, restaurants and hotels alike. Over the years, Farmer’s Choice has grown from strength to strength with innovation and quality being the hallmark of the brand. The dedication of the
JOHN TAYLOR, CHAIRMAN, HIPAC LIMITED (GP)
IAN ALLEYNE, CHAIRMAN, HANSCHELL INNISS LIMITED (GP)
entire team must be underscored as we commemorate 30 years of unparalleled flavour and look to the future with great anticipation. – IAN ALLEYNE, Chairman, Hanschell Inniss Limited
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JUNE 2, 2013
GENERAL MANAGER OF HIPAC Leslie Proverbs was one of the founding employees in 1979. He recalled: “From that very small start making only hamburger patties and pork sausages, we worked really hard, gained more and more consumer acceptance and in 1983 made what was then a substantial investment to build a state-of-the-art meat processing plant. That was when the now famous Farmer’s Choice brand was born. “The new plant was designed to produce hot dog sausages, bacon, sliced meats and, of course, hams. When we introduced the Farmer’s Choice brand to the Barbadian public, it was done very professionally and we always strictly adhered to the policy of only delivering top-quality products. In those early days we made some mistakes but those were never sold, even if it cost us dearly. “That emphasis on quality served us well and allowed the brand to gain quick acceptance and popularity. Today we have young adults who grew up on Farmer’s Choice and are now buying the products for themselves and their families. “Over the years as production volumes grew, more and more staff members were hired, production shifts were added and expanded, and building extensions were constantly being undertaken. The range of breaded products like chicken nuggets was added in the early 1990s and veggie and seafood items joined the fold.
internationally certified processing and packaging are hallmarks of the brand; and our Quality Assurance Department ensures we keep our excellent reputation. “It has always been a great pleasure to work with the people involved in the Goddard’s Group. The integrity of the leaders and the culture they fostered made us feel valued, and Farmer’s Choice was fortunate to be able to piggyback its brand within a company known for reliability and trustworthiness.” LESLIE PROVERBS (RC) Proverbs concluded: “It is very satisfying and humbling to know that we cater to such a range of clients: from individuals, to “As technology advanced, equipment families, to small vendors, all sizes and upgrades were made and there has always been types of restaurants and hotels, minimarts, a constant research and development convenience stores and supermarkets; and programme going on.” The general manager noted: “Innovation never also to the School Meals Programme, Queen Elizabeth Hospital and other stops, we are always looking for new products Government institutions. and variations on existing items, so customers “Bear in mind that our workers are can look out for some exciting additions soon. also our consumers. Our products are “The Naturally Good Farmer’s affordable and easy to prepare and have Choice slogan is absolutely descriptive of the become part of our cultural cuisine, products, as using the best ingredients and especially the way ham is such an integral
WINSLEY GRIFFITH began work for Hanschell Inniss in 1977 as a porter, carrying goods from the freezers to the cold storage delivery trucks. However, being an ambitious person he showed interest in other aspects of work and began helping with making HIPAC burgers and sausages. He found the manufacturing process to be very interesting. “It was a bit challenging at first but I am the kind of person who is willing to go above and beyond the call of duty. We began very small with one shift but the business grew, more staff came on board and I was promoted to supervisor, then junior production manager and my current post is production manager. We now have three shifts and I have seven supervisors to manage. I also cooperate with Quality Assurance, Maintenance, Inventory and Administration. “Managing the production of the wide variety of Farmer’s Choice items added more challenges,
part of the Christmas season. Farmer’s Choice are truly household words!” The general manager is very appreciative of the way the entire team works together. “We have many long-standing employees who have made careers for themselves here and it’s very rewarding to see how many people have benefited from long-term employment with our company. Several employees have been promoted through the years. We have a number of different staff awards and rewards, including the one-spot award called WOW (What Outstanding Work).” Proverbs smiles with self-satisfaction when he discloses he is in the perfect job “for a foodie who constantly has fine food and beverage on his mind. Mmmm!” He built on that foundation with many courses in food safety, training by North American meat processors, but his main focus is on operations involving processing, procurement, quality assurance and research and development. Proverbs likes to chill out with Farmer’s Choice chilled leg ham.
but made the job even more interesting. Production schedules are worked out in keeping with Hanschell Inniss’ requirements. I plan what is to be produced on what days and in what sequence, because although we use the same basic equipment, we need to change certain fittings according to the products being rendered and the ingredients follow our formulations. “I also work closely with the cleaning staff, as keeping excellent hygienic conditions in the plant and having equipment operating when necessary are both essential.” Griffith has found his long association with the company to be “very satisfying. You can progress here and get benefits, even obtain shares. It is a solid company with good management and the staff is very cooperative”. His favourite product is Farmer’s Choice turkey ham.
WINSLEY GRIFFITH
(RC)
JUNE 2, 2013
EDWARD MASSIAH is the manager of quality assurance and research and development at HIPAC, a very important but behind the scenes section of the company that is essential in bringing customers good quality, tasty foods with nutritionally balanced ingredients. Massiah explained: “We are a multidisciplinary team, spanning microbiology, agricultural sciences and bringing a lot of manufacturing experience. “We believe firmly in keeping up to date with the latest advances in food processing technology and over the years have sought considerable guidance from visiting consultants and continue to do so. “ We also maintain strict food safety standards and are HACCP (Hazard Analysis Critical Control Point) certified by NSF of the United States. So consumers can be very confident when buying any Farmer’s Choice products, that they meet international standards in every respect. “We produce foods with a balance of protein and other important nutrients. “Over the last couple of years we have significantly reduced the amount of sodium in many of our products but without loss of flavour and we try to listen and respond to our customers’ needs as much as possible. “We use only the highest quality raw materials and products are always clearly labelled with accurate
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ensure that all standards consumer information so are met, although this people can feel confident that what they are buying is in keeping with their wishes. “We also make fish and seafood items and vegetarian products to satisfy those who prefer these choices exclusively, or as part of a full diet that includes lean meats and poultry. “We are always developing new products and conduct extensive testing before a new product is launched. We aim to have products that are very easy to use, whether by individuals, families, vendors, restaurants, or those catering to parties and other events.” Massiah demonstrated by doing a test on a can which holds the popular vienna sausages, with a handy “easy-open” lid, but this is only one of many types of tests done in the unit. The cans are made in Barbados by Crown, Cork and Seal Ltd, at their St Philip factory. A Government health inspector is on 24-hour service at HIPAC to
FARMER’S CHOICE would like to take this time to acknowledge the contribution of former Hanshell Inniss Sales and Marketing Director, the late Roger Perkins, to the development of the brand in Barbados as well as in the region. Roger was involved from the inception and his dedication and commitment were integral into moulding the brand into the success ROGER PERKINS (GP) that it is today. His loyalty continued even after his retirement in 2009. On behalf of the management and staff of HIPAC, Hanschell Inniss and the wider Goddard Enterprises Limited Group, we extend sincerest condolences to the family of Roger Perkins.
department operates to high international levels.
HIPAC Quality Assurance Manager Edward Massiah (centre) flanked by quality assurance assistants Hugh Christmas (left) and Reinaldo Corbin. (RC)
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(Pictures by Rawle Culbard)
RETAIL SALES & MERCHANDISE TEAM
FOOD SERVICE TEAM
THE VAN SALES TEAM
CUSTOMER SERVICE TEAM
HIPAC LIMITED ADMIN STAFF
DELIVERY TEAM
CHARLES HAREWOOD started work at HIPAC on April 4, 1983, as a production supervisor, a position he holds up to this day. He had previously worked in an electronics manufacturing plant, and this was the first time he was involved in the food industry. Looking back, he believes it was a very good thing that he saw the newspaper advertisement and applied, because he has been quite content with his jobs in the GEL (Goddard Enterprises Ltd) group through the 30 years, saying, “we work as a team, we solve our problems with discussion and don’t let differences get out of hand.
“I am very proud of working with the Farmer’s Choice brand products over the years. I run the canning section and am certified by the United States Food and Drug Administration. I also used to work in the frozen section at one time. “I supervise production workers – males and females – who can foods such as luncheon meat and vienna sausages just two of our very popular items. We have the privilege of canning the Farmer’s Choice deli delight luncheon meat, a luncheon meat product made with bacon, which is highly delicious. My personal favourite is Farmer’s Choice ham.”
BARBARA McCOLLIN is very proud to celebrate the 30th anniversary of Farmer’s Choice, and has the distinction of being the first female production supervisor. She began work at HIPAC in 1983 as a packer, but recalled: “I am the kind of person who likes to learn everything and I find working with new products to be very exciting. I got to love the job and did courses in health inspection, food handling and a University of the West Indies certificate in supervisory management.”
THE ORIGINAL FARMER’S CHOICE TEAM (from left), Rohan Jordan, Sherwin Nurse and Lionel Brathwaite. (RC) CHARLES HAREWOOD A calm and cool guy, Harewood explained: “I really appreciate management here and try to motivate my staff, who are all cross-trained.” That motivating skill may be related to his personal lifestyle, as he is one of the clergy of the United Church Of Christ International.
McCollin does not think she had any particular difficulty with the male supervisors, and said: “a few workers might have been surprised at my promotion but as soon as everyone saw I could handle the new role, I was accepted. On the whole, working here is like being at a second home and colleagues are like my extended family”. There is no hesitation when asked to name her favourite Farmer’s Choice product. “Oh, the black forest ham – the world’s best ham!” she passionately declared.
BARBARA McCOLLIN
SHERWIN NURSE worked for 31 years as a salesman with Hanschell Inniss, first selling dry foods and cold products, then moving into selling the popular Farmer’s Choice brand, followed by wines and spirits. He said: “As long as I’m in sales, I’m
happy. You get to meet so many people and it is much more interesting to be able to spend time out and about than always doing desk work. The products are top quality and therefore you can be confident in making sales approaches and fostering relationships with clients.
VALCEA FIELDS started work at HIPAC in 1983 and remembers packing another brand of hotdogs, sliced ham and hamburgers at first. “Then there were a lot of Farmer’s Choice products, like all-beef burgers, maxi dogs, jumbo sausages and nuggets (my children loved those last two products so I always had them available). VALCEA “The pre-Christmas season is when FIELDS we process a lot of ham and it is a favourite for all of the special meals at that time, but you can enjoy it anytime of year.” Fields said: “I am dedicated to my job and my fellow workers, we work hard but make a lot of sport and share jokes. I mostly work evening shifts and I like that as I have the daytime to do chores at home or run errands.”
SANDRA YOUNG began as a production worker at HIPAC in 1983, “we were making products by Schneider’s. We then started the Farmer’s Choice brand and all the products are good and popular with people, but myself and my family like the nuggets, fillets, maxi dogs and jumbo hotdogs.” She was promoted to the position of inventory clerk and is quite modest about why management decided SANDRA to give her that job. YOUNG However, she admitted it might be because “I like to keep things organized.” Young works morning or evening shifts and said: “I always liked working here. It is a family atmosphere and I have forged close friendships with co-workers.”
Most of his sales are on the West Coast to hotels and restaurants and in supermarkets, with the larger outlets buying in bulk.” Apart from his satisfaction in selling great products, Nurse said: “I love the camaraderie with colleagues and enjoy coming to work.”
ROHAN JORDAN began working for Hanschell Inniss in 1980 as a billing clerk, a job he liked because he “always loved mathematics and working with figures, and that was the thread running through several departments in which I worked, including Inventory, Costings and Purchasing ”. He was then promoted to supervisor of the Inventory Department, where he dealt with customs, purchasing and inventory work as well as training and coaching new employees.
Having begun work in the days of making and keeping handwritten records, he noted: “Computerization made everything easier and speedier. “I liked all my roles and am very proud of the Farmer’s Choice brand which has brought out so many different varieties of foods in the past 30 years. “My favourite is the veggie burger.” A good part of his working pleasure is “the family atmosphere with co-workers, including the sporting activities we attend”.
LIONEL BRATHWAITE has a wealth of experience in various aspects of sales since 1967, having worked at Harrison’s, Broad Street, and then for a few years at the then BICO outlet in Bay Street. Brathwaite moved to Hanshell Inniss in the 1970s, working in the stockroom as a merchandiser, selling dry goods, and then the Farmer’s Choice brand, mainly along the West Coast. He says: “The products are so good it is a pleasure to do this work, as you get good
response, and there is a lot of trust from customers because they know they can rely on good quality and service. I enjoy getting to do taste tests with the new Farmer’s Choice items before they are introduced, as this is not only a tasty treat, but makes me familiar with the product. All the items sell well, but coming up to Christmas there is an increase of ham orders. The easy-going attitudes of his colleagues also make his job enjoyable.
HIPAC LIMITED PRODUCTION TEAMS
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6. SUNDAY SUN EXTRA JUNE 2, 2013
(Pictures by Rawle Culbard)
RETAIL SALES & MERCHANDISE TEAM
FOOD SERVICE TEAM
THE VAN SALES TEAM
CUSTOMER SERVICE TEAM
HIPAC LIMITED ADMIN STAFF
DELIVERY TEAM
CHARLES HAREWOOD started work at HIPAC on April 4, 1983, as a production supervisor, a position he holds up to this day. He had previously worked in an electronics manufacturing plant, and this was the first time he was involved in the food industry. Looking back, he believes it was a very good thing that he saw the newspaper advertisement and applied, because he has been quite content with his jobs in the GEL (Goddard Enterprises Ltd) group through the 30 years, saying, “we work as a team, we solve our problems with discussion and don’t let differences get out of hand.
“I am very proud of working with the Farmer’s Choice brand products over the years. I run the canning section and am certified by the United States Food and Drug Administration. I also used to work in the frozen section at one time. “I supervise production workers – males and females – who can foods such as luncheon meat and vienna sausages just two of our very popular items. We have the privilege of canning the Farmer’s Choice deli delight luncheon meat, a luncheon meat product made with bacon, which is highly delicious. My personal favourite is Farmer’s Choice ham.”
BARBARA McCOLLIN is very proud to celebrate the 30th anniversary of Farmer’s Choice, and has the distinction of being the first female production supervisor. She began work at HIPAC in 1983 as a packer, but recalled: “I am the kind of person who likes to learn everything and I find working with new products to be very exciting. I got to love the job and did courses in health inspection, food handling and a University of the West Indies certificate in supervisory management.”
THE ORIGINAL FARMER’S CHOICE TEAM (from left), Rohan Jordan, Sherwin Nurse and Lionel Brathwaite. (RC) CHARLES HAREWOOD A calm and cool guy, Harewood explained: “I really appreciate management here and try to motivate my staff, who are all cross-trained.” That motivating skill may be related to his personal lifestyle, as he is one of the clergy of the United Church Of Christ International.
McCollin does not think she had any particular difficulty with the male supervisors, and said: “a few workers might have been surprised at my promotion but as soon as everyone saw I could handle the new role, I was accepted. On the whole, working here is like being at a second home and colleagues are like my extended family”. There is no hesitation when asked to name her favourite Farmer’s Choice product. “Oh, the black forest ham – the world’s best ham!” she passionately declared.
BARBARA McCOLLIN
SHERWIN NURSE worked for 31 years as a salesman with Hanschell Inniss, first selling dry foods and cold products, then moving into selling the popular Farmer’s Choice brand, followed by wines and spirits. He said: “As long as I’m in sales, I’m
happy. You get to meet so many people and it is much more interesting to be able to spend time out and about than always doing desk work. The products are top quality and therefore you can be confident in making sales approaches and fostering relationships with clients.
VALCEA FIELDS started work at HIPAC in 1983 and remembers packing another brand of hotdogs, sliced ham and hamburgers at first. “Then there were a lot of Farmer’s Choice products, like all-beef burgers, maxi dogs, jumbo sausages and nuggets (my children loved those last two products so I always had them available). VALCEA “The pre-Christmas season is when FIELDS we process a lot of ham and it is a favourite for all of the special meals at that time, but you can enjoy it anytime of year.” Fields said: “I am dedicated to my job and my fellow workers, we work hard but make a lot of sport and share jokes. I mostly work evening shifts and I like that as I have the daytime to do chores at home or run errands.”
SANDRA YOUNG began as a production worker at HIPAC in 1983, “we were making products by Schneider’s. We then started the Farmer’s Choice brand and all the products are good and popular with people, but myself and my family like the nuggets, fillets, maxi dogs and jumbo hotdogs.” She was promoted to the position of inventory clerk and is quite modest about why management decided SANDRA to give her that job. YOUNG However, she admitted it might be because “I like to keep things organized.” Young works morning or evening shifts and said: “I always liked working here. It is a family atmosphere and I have forged close friendships with co-workers.”
Most of his sales are on the West Coast to hotels and restaurants and in supermarkets, with the larger outlets buying in bulk.” Apart from his satisfaction in selling great products, Nurse said: “I love the camaraderie with colleagues and enjoy coming to work.”
ROHAN JORDAN began working for Hanschell Inniss in 1980 as a billing clerk, a job he liked because he “always loved mathematics and working with figures, and that was the thread running through several departments in which I worked, including Inventory, Costings and Purchasing ”. He was then promoted to supervisor of the Inventory Department, where he dealt with customs, purchasing and inventory work as well as training and coaching new employees.
Having begun work in the days of making and keeping handwritten records, he noted: “Computerization made everything easier and speedier. “I liked all my roles and am very proud of the Farmer’s Choice brand which has brought out so many different varieties of foods in the past 30 years. “My favourite is the veggie burger.” A good part of his working pleasure is “the family atmosphere with co-workers, including the sporting activities we attend”.
LIONEL BRATHWAITE has a wealth of experience in various aspects of sales since 1967, having worked at Harrison’s, Broad Street, and then for a few years at the then BICO outlet in Bay Street. Brathwaite moved to Hanshell Inniss in the 1970s, working in the stockroom as a merchandiser, selling dry goods, and then the Farmer’s Choice brand, mainly along the West Coast. He says: “The products are so good it is a pleasure to do this work, as you get good
response, and there is a lot of trust from customers because they know they can rely on good quality and service. I enjoy getting to do taste tests with the new Farmer’s Choice items before they are introduced, as this is not only a tasty treat, but makes me familiar with the product. All the items sell well, but coming up to Christmas there is an increase of ham orders. The easy-going attitudes of his colleagues also make his job enjoyable.
HIPAC LIMITED PRODUCTION TEAMS
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JUNE 2, 2013
THE PURCHASING TEAM: (from left) Jacqueline Bishop O’Neal, Rohan Jordan and Amor Gibson.
RICHARD SMITH (centre) flanked by Lisa Clarke (left) and Clara Bellamy. (Pictures by Rawle Culbard.)
MISCHA KNIGHT, the newest addition to the HIPAC Limited management team, joined the company in June, 2012. She holds a Bachelor’s in Spanish and management and a Master’s in international management. Having spent seven years working in the beverage industry, the dynamic and enthusiastic young woman brought a wealth of experience in sales and distribution as well as the marketing of fast-moving consumer goods. She is responsible for the sales and marketing of all brands produced by HIPAC in Barbados as well as in the region, the largest of which is the ever popular Farmer’s MISCHA KNIGHT, Choice brand, now SALES AND MARKETING marking 30 years of MANAGER, HIPAC LIMITED. (RC) success. Knight is humbled and extremely pleased to be able to work with such a strong and recognized Barbadian brand which has truly become A Bajan tradition. “My parents have memories of Farmer’s Choice ham being introduced and how it made the process of having delicious Christmas meals a lot easier and tastier. “I have memories of nuggets and bacon for breakfast before school on mornings and opening my lunch box to a yummy sandwich made with Farmer’s Choice sliced ham. My secret weakness is the irresistible aroma and taste of bacon, and I love the seasoned burger. “I’m sure every Barbadian has at least one memory of a particular Farmer’s Choice product that brings a smile to their face.” The sales and marketing manager smiles when describing her work. “I truly love my job. There is never a dull moment as there is always something new happening. “One of my most rewarding experiences is when I am proudly wearing the shirt with the Farmer’s Choice logo, because every ten steps I take there will be at least one
• Continued on next page.
RICHARD SMITH has been a brand manager at Hanschell Inniss Limited (HIL) since August, 2005 and has had oversight of Farmer’s Choice for the last three years. With previous experience in the automotive and tourism sectors, he has over 15 years of marketing experience. From his first year at HIL and working with the then brand manager at Christmas, he has become very passionate about the brand. “It has been an extremely exciting and fulfilling journey with Farmer’s Choice over the last three years. Most of my friends joke with me, saying I am
now in the ideal job, as even before I joined the team at Hanschell Inniss, I was a huge fan of the brand. My love of Farmer’s Choice bacon is widely known and my level of consumption is legendary! In addition to giving back to the society in various ways, Farmer’s Choice also reaches out via social media with our Facebook page having over 5 500 active fans. There is daily interaction and several fans have won great prizes.” Smith never passes up an opportunity to speak
• Continued on next page.
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From Page 8.
FROM LEFT, Andrea C. Taylor, YWCA; Richard Smith, brand manager for Farmer’s Choice; Mischa Knight, sales and marketing manager, HIPAC Limited and Monica Holder, kitchen assistant with the YWCA breakfast programme. (GP)
PUBLIC RELATIONS OFFICER of the Salvation Army, Major Denzil Walcott (left), receiving a donation from Mischa Knight, sales and
marketing manager, HIPAC Limited (second left) and Richard Smith, brand manager for Farmer’s Choice. THE FARMER’S CHOICE brand has given back over the past 30 years to the community by donating some of its tasty products, and providing sponsorship and donations, including LIME Pelican Football, children’s homes, the Lion’s Club, Salvation Army and the breakfast club operated by the Young Women’s Christian Association (YWCA). Major Rosemarie
Brown of the Salvation Army said: “They give us canned foods sometimes and hams during the Christmas season. We are very appreciative. We are grateful for any assistance in goods, cash or kind, so that we can help the needy in our community.” Andrea Taylor, national coordinator of the YWCA Breakfast Club noted: “We salute the extraordinary work of Farmer’s Choice in assisting us with their
• From Page 8. about Farmer’s Choice” whether at corporate or social events or on the Great Farmer’s Choice Road Show heard on local airwaves during November and December. As a self-confessed “hamologist”, it is little wonder he was dubbed “Sir Hamalot” by a local radio personality. He also enjoys sharing recipes with fans. He concluded: “The success of the
products for the past six years. We are confident that we can rely on the great taste and nutritional value available in this brand for the preparation of our meals. “Reports from our partnering schools confirm that our children have improved their concentration, participation, discipline and comprehension, by having a nutritious first meal. We therefore encourage corporate Barbados to
brand over the years could not have been possible without the commitment and assistance of the entire team at Hanschell Inniss: from purchasers, to receiving clerks, porters, warehouse clerks and delivery teams. The sales and merchandising teams, our Accounts Department, Marketing Department and the entire senior management team. It really is a collaborative approach with Farmer’s Choice.
join in our effort at further expanding this programme supporting the cause of saving today’s children for tomorrow’s future.”
comment about Farmer’s Choice ham, or somebody teasingly asking ‘Where’s the ham?’. It is a heart-warming feeling. “Even when visitors come here or Bajans living abroad come back, there are such wonderful comments like, We have never tasted better ham anywhere in the world’ and ‘We miss the taste of Farmer’s Choice.” That type of praise and brand loyalty are amazing accomplishments to establish and keep through the years. “Every person involved in that success has done a great job and they continue to do so with innovations always coming to the fore. Customers have been able to see the brand evolve as well as the number of products offered. The extremely diverse range literally has something for everyone.” Going forward, Knight sees the challenge for the team as keeping the brand relevant and popular for the next 30 years. Barbadians can rest assured that there are exciting times ahead for Farmer’s Choice. More effort will focus on growing the brand in St Lucia, St Vincent and Grenada and possibly other markets. Knight said: “I really want to thank the management and staff of HIPAC Limited, they go the extra mile to ensure that we can satisfy the demand for the products.” A travel enthusiast, Kinght enjoys watching and playing lawn tennis.
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FARMER’S CHOICE products entered the market 30 years ago and soon built a large and loyal following as the brand became known for delicious and nutritious foods, which are easy to prepare, even ready-to-eat and available wholesale and retail. The wide range of items includes titbit size treats – perfect for parties – snack items for small meals, lunch boxes and picnics, and heartier selections for regular dinners – even gourmet cuisine delights – and ready-to-eat items, leaving consumers literally spoilt for choice. Whether you love beef, pork, fish, shrimp or vegetarian foods, breaded
JUNE 2, 2013
items, sliced meats, burgers, wieners, hams and bacon, you will find great choices in Farmer’s Choice! Also in the range is premium luncheon meat, the lone non-refrigerated product in the range. All foods with this brand are sold at affordable prices and manufactured under the strictest international standards, thus being able to hold their own against competition, locally, regionally and internationally. Farmer’s Choice is exported to St Lucia, Grenada, and St Vincent, with efforts ongoing to have it introduced into other markets. In additon to what you buy for yourself and family to keep at home or for special entertainment events, you are likely to come across these delicious products in restaurants, from fast food outlets to fine dining, and popular vendors also serve some Farmer’s Choice products. The Farmer’s Choice brand is owned by HIPAC Limited.
JUNE 2, 2013
SUNDAY SUN EXTRA. 11
Ingredients: • Half of one Farmer’s Choice Black Forest Ham (2lbs) • 1/8 cup of fresh basil leaves • 1/8 cup of fresh oregano • 1 pound of pasta • 6 quarts of water • 4 tablespoons of extra virgin olive oil • 1 1/2 cups of Alfredo sauce • 1 1/2 cups of freshly washed broccoli • A pinch of salt
Ingredients: • Half of one Farmer’s Choice Turkey Breast Roast • 10 leaves of iceberg lettuce, shredded • 1/8 cup of fresh basil • 1 large tomato • 4 low carb, whole wheat tortillas • 2 tablespoons Italian vinaigrette • 3/4 cup of freshly grated Cheddar
Method: • Dice Farmer’s Choice Black Forest Ham in half-inch cubes. • Warm in frying pan with two tablespoons of extra virgin olive oil. • Finely chop half of the basil and oregano and add to the ham. • In a separate saucepan, bring water to boil then add a pinch of salt and two tablespoons of extra virgin olive oil. • Add pasta and boil for approximately nine minutes or until slightly soft. • Remove pasta from stove, drain and rinse with cool water. • Return pasta to stove on low to medium heat. • Add the Alfredo sauce. • Stir in the Farmer’s Choice Black Forest Ham and the remaining basil and oregano. • Serve hot.
Ingredients: • 3 tablespoons brown sugar • 2 tablespoons distilled white vinegar • 1 tablespoon vegetable oil • 1 teaspoon prepared mustard • 1 pound Farmer’s Choice Ham, cut into 1-inch cubes • 1 (15 ounce) can pineapple chunks, drained • Bamboo skewers Method: • Preheat grill for high heat
Method: • Cut Farmer’s Choice Turkey Breast Roast into strips of about 3/4-inch wide
• In a medium bowl, mix together brown sugar, vinegar, vegetable oil and mustard. • Thread ham and pineapple chunks alternately onto skewers. Be sure to always place the pineapple next to the ham to avoid the ham drying out. • Lightly oil grill grate. Place skewers on the prepared grill and brush liberally with the brown sugar mixture. Cook for six to eight minutes, turning frequently and basting often. • Serve when heated through and richly glazed.
Ingredients • 1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts) • 2 packs Farmer’s Choice Mega-Pack Bacon • 2/3 cup firmly packed brown sugar • 2 tablespoons chilli powder • 2 large sweet plantains Method: • Preheat oven to 350ºF. • Cut chicken breasts into 1 1/2-inch strips and pound flat. • Cut each plantain into 1 1/2-inch pieces.
and about three inch long. • Warm in medium frying pan with a drizzle of olive oil. • Lay the tortillas out and brush lightly with some of the vinaigrette. • Combine the cheese, lettuce, tomatoes, basil and remaining vinaigrette in a small bowl. • Spread the cheese and vegetable mixture onto tortillas. • Divide the turkey breast equally among the tortillas. • Sprinkle with a little cheese • Roll each tortilla into a tight cylinder. (Wraps can be refrigerated for up to three days)
• Cut each bacon slice into half. • Wrap each piece of plantain with a chicken strip and a piece of bacon and secure with a wooden toothpick. • Stir together brown sugar and chilli powder. • Dredge wrapped chicken in mixture. • Coat a rack and broiler pan with non-stick cooking spray. • Place chicken wrap on rack in broiler pan. • Bake at 350ºF for 30 to 35 minutes or until bacon is crisp and Golden Brown.
Printed and published by THE NATION PUBLISHING CO. LIMITED, Nation House, Fontabelle, St Michael, Barbados. Telephone (246) 430-5400.