The Use of Technology to Improve The Use of Technology to Improve Competitiveness of SMEs in the Competitiveness of SMEs in the

Agribusiness Sector Agribusiness Sector Dr. André GordonDr. André Gordon

Strengthening the Caribbean Agri-food Private Sector:Strengthening the Caribbean Agri-food Private Sector:Competing in a globalized world to foster rural developmentCompeting in a globalized world to foster rural development

18-19 October 201018-19 October 2010Grenada, W.I.Grenada, W.I.

The Use of Technology to Improve The Use of Technology to Improve Competitiveness of SMEs in the Competitiveness of SMEs in the

Agribusiness Sector Agribusiness Sector Dr. André GordonDr. André Gordon

Strengthening the Caribbean Agri-food Private Sector:Strengthening the Caribbean Agri-food Private Sector:Competing in a globalized world to foster rural developmentCompeting in a globalized world to foster rural development

18-19 October 201018-19 October 2010Grenada, W.I.Grenada, W.I.

IntroductionIntroduction• In challenging times many businesses focus on what they need to do to survive. In challenging times many businesses focus on what they need to do to survive.

• However, survival is not good enough. Caribbean firms must find ways to make However, survival is not good enough. Caribbean firms must find ways to make themselves sustainably competitive themselves sustainably competitive

• Application of carefully selected, appropriate technology to make changes in the Application of carefully selected, appropriate technology to make changes in the way firms operate can result in sustainable, improved global competitivenessway firms operate can result in sustainable, improved global competitiveness

IntroductionIntroduction• Background anchored in work with companies and organizations throughout the Background anchored in work with companies and organizations throughout the

CaribbeanCaribbean

– For Technological Solutions Limited (TSL)For Technological Solutions Limited (TSL)– At and for the Jamaica Exporters AssociationAt and for the Jamaica Exporters Association– With and for the Competitiveness CompanyWith and for the Competitiveness Company

IntroductionIntroduction

• Will move from the use of highly capital-intensive, Will move from the use of highly capital-intensive, technologies to less capital-intensive, more people-technologies to less capital-intensive, more people-centred “soft” technologycentred “soft” technology

• Will cover a range of agri-business productsWill cover a range of agri-business products

Focus on Building Focus on Building Sustainable Global Sustainable Global CompetitivenessCompetitiveness

Global CompetitivenessGlobal Competitiveness

• Developing the Developing the capacitycapacity and and systemssystems to to deliver goods and services deliver goods and services asas, , whenwhen and and where neededwhere needed in the desired in the desired quantityquantity and at and at the expected level of the expected level of qualityquality to to discerning discerning consumersconsumers willing to pay a willing to pay a priceprice for them for them that is profitablethat is profitable for the business (premium for the business (premium price, preferably).price, preferably).

How?How?

• Developing and applying world-class Developing and applying world-class technology in a practical, hands-on manner technology in a practical, hands-on manner that is respectful of the culture of the people, that is respectful of the culture of the people, organizations and countries involvedorganizations and countries involved

Six Components of Six Components of Successful Export ActivitySuccessful Export Activity

•Market Expansion and Diversification

•Production & Technology

•Product Innovation

•Supply of Inputs (Supply Chain Mgmt)

•Financing

•Information Generation, access and use

Development & Application

of Technology

for Global Competitiveness

Development & Application

of Technology

for Global Competitiveness

The Grace Kennedy / Technology Centre Period:

1990-2003

The Grace Kennedy / Technology Centre Period:

1990-2003

Technologies Applied or DevelopedTechnologies Applied or Developed• Electron Microscopy (EM)Electron Microscopy (EM)• Ingredient Technology (IT)Ingredient Technology (IT)• Sensory Measurement Technology (SMT)Sensory Measurement Technology (SMT)• Texture Profile Analysis (TPA)Texture Profile Analysis (TPA)• RheologyRheology• Predictive Modeling Technology (PMT)Predictive Modeling Technology (PMT)• Shelf Life Measurement & Prediction (SLMP)Shelf Life Measurement & Prediction (SLMP)• Thermal Process Development (TPD)Thermal Process Development (TPD)• Process Optimization (including PMT)Process Optimization (including PMT)

Technologies Applied or DevelopedTechnologies Applied or Developed

• This work improved the quality, manufacturing and shelf life of a range This work improved the quality, manufacturing and shelf life of a range of products to globally competitive levelsof products to globally competitive levels

• Facilitated new or continued market access into key metropolitan marketsFacilitated new or continued market access into key metropolitan markets

• Grace Kennedy, the many small manufacturers that supplied them and Grace Kennedy, the many small manufacturers that supplied them and Jamaica benefitedJamaica benefited

• All of this applied technology work was published in refereed, All of this applied technology work was published in refereed, international journals or fora, where possibleinternational journals or fora, where possible

Examples of Application and OutcomesExamples of Application and Outcomes• EM, IT and SMT were used to:EM, IT and SMT were used to:

– Allowed the continued operation of a meat processing plant in the face of tremendous competitive Allowed the continued operation of a meat processing plant in the face of tremendous competitive pressures caused by devaluation and continuously escalating input pricespressures caused by devaluation and continuously escalating input prices

– Viennas and frankfurter, supporting the local pork industryViennas and frankfurter, supporting the local pork industry

• IT, SMT, TPA and Rheology.IT, SMT, TPA and Rheology.

– Address product quality and performance challenges, mitigate the effects of declining competitiveness Address product quality and performance challenges, mitigate the effects of declining competitiveness and the develop of new productsand the develop of new products

– Developed a range of new products for the local and global markets using these technologies and Developed a range of new products for the local and global markets using these technologies and approachesapproaches

Examples of Application and OutcomesExamples of Application and Outcomes

– Created meat products, drink mixes, drinks, Created meat products, drink mixes, drinks, juices, sauces and soups, among othersjuices, sauces and soups, among others

– Through product matching created Fresh StartThrough product matching created Fresh Start®® which remains a flagship product and brand, which remains a flagship product and brand, and Grace Fish Teaand Grace Fish Tea®® and other soups and other soups

Examples of Application and OutcomesExamples of Application and Outcomes

– Created the first Created the first formula safeformula safe, , uncookeduncooked commercial jerk seasoningcommercial jerk seasoning

– During this period, our work added approx During this period, our work added approx US$20MUS$20M in salesin sales and and US$4M in profitUS$4M in profit by by end of the 4end of the 4thth year year

Examples of Application and Examples of Application and OutcomesOutcomes

• PMT, SLM, Rheology and IT were used to:PMT, SLM, Rheology and IT were used to:

– Develop a range of combined approaches and technologies that Develop a range of combined approaches and technologies that continue to be used routinely by Caribbean manufacturers and continue to be used routinely by Caribbean manufacturers and exporters today exporters today

– Solve problems with a range of products made regionally by small Solve problems with a range of products made regionally by small producers from local ingredients producers from local ingredients (inc. Browning and Juices)(inc. Browning and Juices)

Application of Technology Application of Technology for Competitiveness in for Competitiveness in

Caribbean FirmsCaribbean Firms

• In 1996, with the formation of TSL, our focus In 1996, with the formation of TSL, our focus shifted to SME’s more directly and the shifted to SME’s more directly and the Caribbean, in generalCaribbean, in general

• Required the incorporating all lessons of the Required the incorporating all lessons of the past into the use of “softer”, more people past into the use of “softer”, more people oriented, less capital-intensive approachoriented, less capital-intensive approach

Application of Technology Application of Technology for Competitiveness in for Competitiveness in

Caribbean FirmsCaribbean Firms• Focus on systems technology, catalyzing our Focus on systems technology, catalyzing our

initial work with value chains and clustersinitial work with value chains and clusters

• Focus: problem solving, developing and Focus: problem solving, developing and strengthening value chains, gaining or strengthening value chains, gaining or maintaining market access and systems maintaining market access and systems implementationimplementation

Application of Combination Application of Combination and Systems Technologyand Systems Technology

• Key successes in using the approach developed to Key successes in using the approach developed to the application of technology included:the application of technology included:

– Regaining EU market access for Regaining EU market access for Strombus gigaStrombus giga (Queen Conch) (Queen Conch)

– Regaining US market access for Regaining US market access for Blighia sapidaBlighia sapida (Ackees) after a (Ackees) after a 27 year ban27 year ban

– Regaining US market access for Canned Process Cheese (Tastee)Regaining US market access for Canned Process Cheese (Tastee)

Application of Combination Application of Combination and Systems Technologyand Systems Technology

• Key successes (cont’d):Key successes (cont’d):

– Improving the quality, upgrading, and gaining market access for Benjo Improving the quality, upgrading, and gaining market access for Benjo SeamossSeamoss

– The transformation of Ackee and Conch manufacturing and export in JamaicaThe transformation of Ackee and Conch manufacturing and export in Jamaica

– Upgrading, improved competitiveness and commencement of sustainable Upgrading, improved competitiveness and commencement of sustainable exports of Barbadian SME manufacturersexports of Barbadian SME manufacturers

– The transformation of many SME production and export operations in the The transformation of many SME production and export operations in the agribusiness sector across the Caribbeanagribusiness sector across the Caribbean

Application of Technology Application of Technology for Competitiveness in for Competitiveness in

Caribbean FirmsCaribbean Firms• Key successes (cont’d):Key successes (cont’d):

– The application of technological know how to the layout and design The application of technological know how to the layout and design and/or redesign of pack houses, food processing plants and technical and/or redesign of pack houses, food processing plants and technical centres across the Caribbeancentres across the Caribbean

• Plants and Pack houses - Haiti, St. Lucia, Grenada, T&T, SVG, Plants and Pack houses - Haiti, St. Lucia, Grenada, T&T, SVG, Dominica, Jamaica (Walkerswood, Hounslow Pack house)Dominica, Jamaica (Walkerswood, Hounslow Pack house)

• Technical Centres – SKNBS/MPL complex (St. Kitts); NCTE Technical Centres – SKNBS/MPL complex (St. Kitts); NCTE (Dominica), GTC (Jamaica)(Dominica), GTC (Jamaica)

Building Caribbean Agribusiness

2004 - present

Building Caribbean Agribusiness

2004 - present

Application of Technology Application of Technology for Competitiveness in for Competitiveness in

Caribbean FirmsCaribbean Firms• Key successes (cont’d):Key successes (cont’d):

– Gaining new markets in the Caribbean and contract packing for Gaining new markets in the Caribbean and contract packing for MTS’ productMTS’ product

– Application of Systems Technology to Coconut Water production Application of Systems Technology to Coconut Water production

– Certification of Caribbean firms to access the US and EU marketsCertification of Caribbean firms to access the US and EU markets

Application of Technology Application of Technology for Competitiveness in for Competitiveness in

Caribbean FirmsCaribbean Firms• Key successes (cont’d):Key successes (cont’d):

– Use in structuring approach to market Use in structuring approach to market access/trade agreementsaccess/trade agreements

– The application of the approach to building The application of the approach to building productive collaboration and value chains – productive collaboration and value chains – Jamaica Business Recovery Programme (JBRP), Jamaica Business Recovery Programme (JBRP), JEA and CC ClustersJEA and CC Clusters

Building Global CompetitivenessBuilding Global Competitivenessin Caribbean Firmsin Caribbean Firms

through Applied Technologythrough Applied Technology

Building Global CompetitivenessBuilding Global Competitivenessin Caribbean Firmsin Caribbean Firms

through Applied Technologythrough Applied Technology

Case Studies

Barbados’ Sauce & Condiments Exports

2001-2008

Barbados’ Sauce & Condiments Exports

2001-2008

Barbados’ Sauce and Barbados’ Sauce and Condiments Exports 2001-Condiments Exports 2001-

20082008

0.00

50.00

100.00

150.00

200.00

250.00

300.00

350.00

400.00

450.00

500.00

2001 2002 2003 2004 2005 2006 2007 2008

Th

ou

san

ds

Export to the US (US$)

Export to the UK (US$)

Total OECD (US$)

PROVING THE SAFETY PROVING THE SAFETY OF CANNED PROCESS OF CANNED PROCESS

CHEESE CHEESE

Pasteurization During Cooking Pasteurization During Cooking for Tastee Cheesefor Tastee Cheese

20

30

40

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60

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80

90

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120

27/08/2003 13:53 14:26:20 14:59:40 15:330

100000

200000

300000

400000

500000

600000

700000

800000

Reading

Temp

eratur

e

PU

Standard Graph - PU

M3T11528 - °C

M3T11528 (PU)

Pasteurization During Holding Pasteurization During Holding for Tastee Cheesefor Tastee Cheese

20

30

40

50

60

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80

27/08/2003 13:53 14:26:20 14:59:40 15:33 16:06:200

100

200

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400

Reading

Temp

eratu

rePU

Standard Graph - PU

ST29012 - °C

ST29012 (PU)

Pasteurization During Filling Pasteurization During Filling for Tastee Cheesefor Tastee Cheese

20

30

40

50

60

70

80

27/08/2003 13:53 14:26:20 14:59:40 15:33 16:06:200

100

200

300

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500

Reading

Temp

eratur

ePU

Standard Graph - PU

ST048274 - °C

ST048274 (PU)

Pasteurization During Cooling Pasteurization During Cooling for Tastee Cheesefor Tastee Cheese

20

30

40

50

60

70

80

12/09/2003 12:31 13:04:20 13:37:40 14:11 14:44:20 15:17:40 15:51 16:24:20 16:57:40 17:310

1000

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4000

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6000

7000

8000

Reading

Temp

eratur

ePU

Standard Graph - PU

ST29012 - °C

ST29012 (PU)

Temperatures and Lethality Temperatures and Lethality During Tastee Process Cheese During Tastee Process Cheese

ManufactureManufactureStage Stage

of of ProcessProcess

TemperatuTemperaturere

(Avg.)(Avg.)

°C°C

Avg. Avg. Time Time

(min)(min)

Process Process LethalitLethalit

yy

(PU)(PU)

BlendinBlendingg

19.519.5 -- --

CookinCookingg

9090 0.160.16 152.1152.1

HoldinHoldingg

7272 1010 142.3142.3

FillingFilling 7070 1616 227.7227.7

CoolingCooling**

<62<62 >240>240 9,1009,10020 PU – regarded as sufficient for adequate pasteurization for AFs (NFPA)

THE PROCESSTHE PROCESS

•NOT a NOT a Flash Pasteurization Flash Pasteurization ProcessProcess

•HOT FILL AND HOLDHOT FILL AND HOLD

THE PROCESSTHE PROCESS•Traditional Processes 85Traditional Processes 85°°C / 10-15 minC / 10-15 min

• Give Give Pasteurization CookPasteurization Cook of 340 of 340 PU/min (3,400 PU - 5,100 PU)PU/min (3,400 PU - 5,100 PU)

•Dairy’sDairy’s Hot Fill and Hold Hot Fill and Hold ProcessProcess gives a Pasteurizing Cook of gives a Pasteurizing Cook of > 9,000 > 9,000 PUPU in total in total

THE TANAKA THE TANAKA PRINCIPLES PRINCIPLES

Model for “Formula-Safe” ConceptModel for “Formula-Safe” Concept

• MoistureMoisture• pH pH • Total salts Total salts

– NaClNaCl– Phosphate-based Phosphate-based

emulsifieremulsifier

• Water activity not Water activity not good predictor of good predictor of safetysafety

• Lactate effectLactate effect

Tanaka et al, 1986

THE TANAKA THE TANAKA PRINCIPLESPRINCIPLES

•Ensure safety of Process Ensure safety of Process Cheese based on a combination Cheese based on a combination of factors that must be metof factors that must be met

•These combined safety These combined safety “hurdles” allow the safe “hurdles” allow the safe production of process cheese production of process cheese without “sterilization”without “sterilization”

The Coconut Water Industry: Systems Technology

The Coconut Water Industry: Systems Technology

Figure 2 Yeast and Coliform Growth in Bottled Coconut Water during Storage

0

2,000

4,000

6,000

8,000

10,000

# m

icro

orga

nism

s /

mL

0 3 5 0 3 5 0 3 5

Coliform

0oC 18oC 26oC Storage Temperature

Table 4Table 4 Correlations between the Independent and Correlations between the Independent and Dependent Variables of Coconut Water QualityDependent Variables of Coconut Water Quality

* significant p < 0.05** highly significant p < 0.001

Dependent Variables

Independent Variables %TA Turbidity pH

PPO - 0.758 ** 0.507 * 0.868 **

PO - 0.236 0.338 0.278

PV 0.466 - 0.506 * - 0.533 *

FFA 0.976 ** - 0.867 ** - 0.972 **

Temp - 0.652 ** 0.577 * 0.646 **

Time 0.471 * - 0.555 * -0.526 *

APC 0.460 0.595 ** 0.449

Yeasts 0.643 - 0.602 - 0.779 *

LAB 0.493 * - 0.629 ** -0.481 *

Mountain Top SpringsSt. Vincent & the Grenadines

Mountain Top SpringsSt. Vincent & the Grenadines

Mountain Top Springs Export Performance Mountain Top Springs Export Performance 2002-20082002-2008

0

50000

100000

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350000

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450000

2002 2003 2004 2005 2006 2007 2008

Export EC$

Export US$

Volume in l iters

Mountain Top Springs Export Performance Mountain Top Springs Export Performance 2002-20082002-2008

Contract Packaging EC$

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2002 2003 2004 2005 2006 2007 2008

Contract Packaging EC$

Jamaica’s Ackee Exports 2001-2009

Jamaica’s Ackee Exports 2001-2009

Socio-economic Socio-economic ImportanceImportance

• Ackees are largely grown and processed in Ackees are largely grown and processed in rural areas where other employment rural areas where other employment opportunities are limitedopportunities are limited

• it directly impacts 13 communities across the it directly impacts 13 communities across the islandisland

• approx. 3,000 directly employedapprox. 3,000 directly employed

• 6,000 indirectly employed6,000 indirectly employed

H2C C C

CH2

CH2

CHCOOH

NH3

H2C CHC

CH2

CH2

CHCOOH

HN C

O

CH2

CH2

CHCOOH

NH3

HYPOGLYCIN AL - (methylenecyclopropyl) alanine

HYPOGLYCIN B - glutamylhypoglycin A

Figure 4: Structures of HypoglycinsA and B

H2C CHC

CH2

CH2

CH

H2C CHC

CH2

CH2

C

H2C CHC

CH2

CH2

COOH

O

H2C CHC

CH2

CH2

C

O

S CoA

COOH

NH2

COOH

H2C CHC

CH2

CH2

C

O

NH

CH2

MCPA - Glycine

COOH

MCPA

MCPA - CoA

MCPP

Hypoglycin A

Figure 5: METABOLISM OF HYPOGLYCIN A

Ripening Stages of Ackee (5 Ripening Stages of Ackee (5 to 10)to 10)

Stage 5

Stage 7

Stage 9

Stage 6

Stage 8

Stage 10

Ackee Ripening and Hypoglycin A Ackee Ripening and Hypoglycin A ContentContent

Source:Source: Brown et al., 1991Brown et al., 1991

0

200

400

600

800

1000

1200

1400

1600

3 4 5 6 7 8 9

Ripening Stage

ppm

ACKEE EXPORTS – VOLUME (KG) VS. VALUE US$)

Jan – Nov, 2009

Build Back Better: The JBRP Story

Application of Technology through the Cluster Concept along Value Chains

Build Back Better: The JBRP Story

Application of Technology through the Cluster Concept along Value Chains

Application of Technology Application of Technology under JBRPunder JBRP

• Developing input supplier, farmer, buyer relationships: building and Developing input supplier, farmer, buyer relationships: building and strengthening the value chainstrengthening the value chain

• Understanding of the concept of producer/buyer relationships as an Understanding of the concept of producer/buyer relationships as an enterprise in itselfenterprise in itself

• Use of Use of specificationsspecifications, , planning and managementplanning and management in the business of in the business of agricultureagriculture

Application of Technology Application of Technology under JBRPunder JBRP

• Soil analyses, crop types, proper spacing, fertigation, Soil analyses, crop types, proper spacing, fertigation, proper crop rotation, etcproper crop rotation, etc

• Importance of plant nutritionImportance of plant nutrition

• Harvesting, post-harvest handling & storage – appropriate technology (field Harvesting, post-harvest handling & storage – appropriate technology (field crates, etc)crates, etc)

• Basic IPM techniques - Basic IPM techniques - Pest scouting, use of barrier technology, Pest scouting, use of barrier technology, use of pheromones, use of pheromones, Bacillus Bacillus thurigenesisthurigenesis (Bt), etc for infestation and (Bt), etc for infestation and disease controldisease control

- Field Preparation & - Field Preparation & Management Management

- Pest and Disease - Pest and Disease ManagementManagement

- Protected Agriculture: - Protected Agriculture: GreenhousesGreenhouses

Detailed Step-by-Step Detailed Step-by-Step Greenhouse Construction & Greenhouse Construction &

OperationOperation

Source: JBRP Production Manual 04: Greenhouse Production

Detailed Step-by-Step Detailed Step-by-Step Greenhouse Construction & Greenhouse Construction &

OperationOperation

Source: JBRP Production Manual 04: Greenhouse Production

Detailed Step-by-Step Detailed Step-by-Step Greenhouse Construction & Greenhouse Construction &

OperationOperation

Source: JBRP Production Manual 04: Greenhouse Production

Application of Technology Application of Technology under JBRPunder JBRP

• Results: significant yield increases >40 - 50% in some Results: significant yield increases >40 - 50% in some cases, better quality, dramatically reduced losses.cases, better quality, dramatically reduced losses.

• Agriculture being seen as technology intense, Agriculture being seen as technology intense, interesting; interesting; a BUSINESSa BUSINESS; a ; a CAREERCAREER worth pursuing worth pursuing

• Young people/farmers getting back into agricultureYoung people/farmers getting back into agriculture

• Basis for current successful thrust into technology-led Basis for current successful thrust into technology-led and protected agriculture in Jamaica todayand protected agriculture in Jamaica today

Summary:

Role in Technology Development

& Application in the Caribbean

Summary:

Role in Technology Development

& Application in the Caribbean

SUMMARYSUMMARYOur Approach over the years included:Our Approach over the years included:

• Technology Application inTechnology Application in

– Effective Product DevelopmentEffective Product Development– Problem SolvingProblem Solving– Product and Process OptimizationProduct and Process Optimization

• Application of Systems Technology inApplication of Systems Technology in

– Market Access and Value Chain StrengtheningMarket Access and Value Chain Strengthening– Building Global Competitiveness in Caribbean FirmsBuilding Global Competitiveness in Caribbean Firms

Summary: Application of Summary: Application of Technology for Technology for

Competitiveness in Competitiveness in Caribbean FirmsCaribbean Firms

• Range of different kinds of technology, Range of different kinds of technology, hard and soft applicablehard and soft applicable

• Need to apply in a manner that is Need to apply in a manner that is relevant to the circumstancerelevant to the circumstance

• Must be cognizant of absorptive Must be cognizant of absorptive capacity of persons being targetedcapacity of persons being targeted

Summary: Application of Summary: Application of Technology for Technology for

Competitiveness in Competitiveness in Caribbean FirmsCaribbean Firms

• The knowledge base of all The knowledge base of all personnel involved, the equipment personnel involved, the equipment and capabilities available, and and capabilities available, and building in constant upgrading and building in constant upgrading and development are critical to success development are critical to success and sustainabilityand sustainability

Summary: Application of Summary: Application of Technology for Technology for

Competitiveness in Competitiveness in Caribbean FirmsCaribbean Firms

• Must gear information such that it can be Must gear information such that it can be understood by the persons who are the intended understood by the persons who are the intended target – no use being “high science” when the target – no use being “high science” when the users are intimidated by it.users are intimidated by it.

• Must be sensitive to culture of the country and Must be sensitive to culture of the country and organization if success is to be achieved.organization if success is to be achieved.

• Target sustainability. This can only be achieved Target sustainability. This can only be achieved by a change in cultureby a change in culture

Application of Technology Application of Technology for Competitiveness in for Competitiveness in

Caribbean FirmsCaribbean Firms• Caribbean firms that have benefited include:Caribbean firms that have benefited include:

– Benjo Seamoss – seamoss (Dominca)Benjo Seamoss – seamoss (Dominca)– Mountain Top Springs Limited – water/coconut water (St. Vincent Mountain Top Springs Limited – water/coconut water (St. Vincent

& the Grenadines)& the Grenadines)– Dairy Industries Jamaica Limited – dairy products (Jamaica)Dairy Industries Jamaica Limited – dairy products (Jamaica)– Lasco Group Limited – range of food products (Jamaica)Lasco Group Limited – range of food products (Jamaica)– Sranan Fowru - poultry (Suriname)Sranan Fowru - poultry (Suriname)– JBM SA – mangos, produce, F&V (Haiti)JBM SA – mangos, produce, F&V (Haiti)

Changing the GameChanging the Game

CHANGING THE GAMECHANGING THE GAME

• Starting with the objective, and only the objective in Starting with the objective, and only the objective in mindmind

• Planning to achieve it without placing any limitations Planning to achieve it without placing any limitations on how it will be doneon how it will be done

• Ignoring the current state or rules of play – totally.Ignoring the current state or rules of play – totally.

““Every morning in Africa, a gazelle wakes Every morning in Africa, a gazelle wakes up. It knows that day it must outrun the up. It knows that day it must outrun the fastest lion or it will be killed. fastest lion or it will be killed.

Each morning, a lion also wakes up. It Each morning, a lion also wakes up. It knows it must outrun the slowest gazelle knows it must outrun the slowest gazelle or it will starve to death. or it will starve to death.

It matters not whether you are a lion or a It matters not whether you are a lion or a gazelle. When the sun comes up, you gazelle. When the sun comes up, you better hit the ground running.”better hit the ground running.”

Dr. André GordonDr. André GordonTechnological Solutions Technological Solutions

LimitedLimited

agordon@cwjamaica.coagordon@cwjamaica.com m

ReferencesReferences• Gordon, A. and Barbut, S. 1991. Raw meat batter stabilization: Morphological study Gordon, A. and Barbut, S. 1991. Raw meat batter stabilization: Morphological study

of the role of the interfacial protein film. Can. Inst. Food Sci. Technol. J. 24(4): 136-of the role of the interfacial protein film. Can. Inst. Food Sci. Technol. J. 24(4): 136-142.142.

• Gordon, A. and Barbut, S. 1991. The effect of chemical modification on the Gordon, A. and Barbut, S. 1991. The effect of chemical modification on the microstructure of raw meat batters. Food Structure 10: 241-253.microstructure of raw meat batters. Food Structure 10: 241-253.

• Gordon, A. and Ahmad, M.H. 1991. Thermal susceptibility of Gordon, A. and Ahmad, M.H. 1991. Thermal susceptibility of S.S. faeciumfaecium strains strains isolated from frankfurters. Can. J. Microbiol. 37: 609-612.isolated from frankfurters. Can. J. Microbiol. 37: 609-612.

• Gordon, A. and Barbut, S. 1992. The effect of chloride salts on protein extraction Gordon, A. and Barbut, S. 1992. The effect of chloride salts on protein extraction and interfacial protein film formation in meat batters. J Sci. Food Agric. 58: 227-238.and interfacial protein film formation in meat batters. J Sci. Food Agric. 58: 227-238.

• Gordon, A. and Barbut, S. 1992. The effect of chemical modification on the stability, Gordon, A. and Barbut, S. 1992. The effect of chemical modification on the stability, texture and microstructure of cooked meat batters. Food Structure 11: 133-146. texture and microstructure of cooked meat batters. Food Structure 11: 133-146.

• Gordon, A. and Barbut, S. 1992. The mechanism of meat batter stabilization: A Gordon, A. and Barbut, S. 1992. The mechanism of meat batter stabilization: A review. CRC Crit. Rev. Food Sci. Nutrit. 32: 299-332. review. CRC Crit. Rev. Food Sci. Nutrit. 32: 299-332.

ReferencesReferences• Gordon, C.L.A. and Ahmad, M.H. 1993. Bacteriological conditions of a chicken Gordon, C.L.A. and Ahmad, M.H. 1993. Bacteriological conditions of a chicken

hatchery in Jamaica. World J. App. Microbiol. Biotechnol. 9: 282-286.hatchery in Jamaica. World J. App. Microbiol. Biotechnol. 9: 282-286.• Gordon, A. 1993. Studying comminuted meat products using corroborative Gordon, A. 1993. Studying comminuted meat products using corroborative

techniques. Food Res. Intl. 26: 209-216.techniques. Food Res. Intl. 26: 209-216.• Gordon, A. and Barbut, S. 1995. Meat batter proteins - effect of chemical Gordon, A. and Barbut, S. 1995. Meat batter proteins - effect of chemical

modification on structure. J. Sci. Food Agri. 68: 457-464.modification on structure. J. Sci. Food Agri. 68: 457-464. • Gordon, A. and Barbut S. 1996. Meat batters: effect of chemical modifications on Gordon, A. and Barbut S. 1996. Meat batters: effect of chemical modifications on

protein recovery and functionality. Food Res. Int.protein recovery and functionality. Food Res. Int.• Gordon A., Barbut S. and Smith A.K. 1996. Effect of cooking temperature on the Gordon A., Barbut S. and Smith A.K. 1996. Effect of cooking temperature on the

microstructure of meat batters prepared with salt on phosphate. Libensm.-microstructure of meat batters prepared with salt on phosphate. Libensm.-Wiss.u.-Technol., 29: 475-480.Wiss.u.-Technol., 29: 475-480.

• Blake, O.A., Jackson, J.C., Jackson, M.A. and Gordon, C.L.A. 2004. Assessment of Blake, O.A., Jackson, J.C., Jackson, M.A. and Gordon, C.L.A. 2004. Assessment of dietary exposure to the natural toxin hypoglycin in ackee (dietary exposure to the natural toxin hypoglycin in ackee (Blighia sapidaBlighia sapida) by ) by Jamaican Consumers. Food Res. Intl. 37: 833-838.Jamaican Consumers. Food Res. Intl. 37: 833-838.

ReferencesReferences• J.C. Jackson, C.L.A. Gordon, G. Wizzard, K.McCook, R. Rolle. 2004. Changes in J.C. Jackson, C.L.A. Gordon, G. Wizzard, K.McCook, R. Rolle. 2004. Changes in

chemical composition of coconut (chemical composition of coconut (Cocos nuciferaCocos nucifera) water during maturation of the ) water during maturation of the fruit. fruit. Journal of the Science of Food and Agriculture Journal of the Science of Food and Agriculture 84, (9) 1049-1052;84, (9) 1049-1052;

• Gordon, A and Jackson, J.C. 2010. Effect of ripening on the microbiological profile of Gordon, A and Jackson, J.C. 2010. Effect of ripening on the microbiological profile of Jamaican ackees (Jamaican ackees (Blighia sapidaBlighia sapida). Food Res. Intl. submitted.). Food Res. Intl. submitted.

• Gordon, A. 1992. The use of electron microscopy techniques in meat batter Gordon, A. 1992. The use of electron microscopy techniques in meat batter technology research : a review. The 25th Anniversary Scanning Elect. Microsc. Conf., technology research : a review. The 25th Anniversary Scanning Elect. Microsc. Conf., May 9-14, Chicago, Il.May 9-14, Chicago, Il.

• Gordon, A. 1992.Gordon, A. 1992. The future of the food industry in Jamaica: is there a role for The future of the food industry in Jamaica: is there a role for science and technology? The Jamaican Food Processor 30 (2): 16-20.science and technology? The Jamaican Food Processor 30 (2): 16-20.

• Gordon, A. 1994. How storage of meat batters prior to cooking affects stability. Gordon, A. 1994. How storage of meat batters prior to cooking affects stability. Innovations '94 (CIFST Annual Conference), Vancouver, Canada (Abstract).Innovations '94 (CIFST Annual Conference), Vancouver, Canada (Abstract).

• Gordon, A. 1995. Microstructure, texture and sensory properties of Vienna sausages as Gordon, A. 1995. Microstructure, texture and sensory properties of Vienna sausages as affected by comminution protocol and added water. IFT Annual Meeting, Annaheim, affected by comminution protocol and added water. IFT Annual Meeting, Annaheim, CA. June, 1995 (Abstract).CA. June, 1995 (Abstract).

ReferencesReferences• Gordon, A. and Barbut, S. 1990. The role of the interfacial protein film in meat Gordon, A. and Barbut, S. 1990. The role of the interfacial protein film in meat

batters. Scanning Elect. Microsc. Conf., May, 1990, Bethesda, MD., May 5-10, batters. Scanning Elect. Microsc. Conf., May, 1990, Bethesda, MD., May 5-10, (Abstract).(Abstract).

• Gordon, A. and Barbut, S. 1990. The microstructure of gels in raw meat batters Gordon, A. and Barbut, S. 1990. The microstructure of gels in raw meat batters made with five chloride salts. Scanning Elect. Microsc. Conf., Bethesda, MD., May 5-made with five chloride salts. Scanning Elect. Microsc. Conf., Bethesda, MD., May 5-10. (Abstract).10. (Abstract).

• Gordon, A. and Barbut, S. 1990. The effect of chloride salts on protein extraction Gordon, A. and Barbut, S. 1990. The effect of chloride salts on protein extraction and interfacial film formation in meat batters. IFT Annual Meeting, Anaheim, CA. and interfacial film formation in meat batters. IFT Annual Meeting, Anaheim, CA. June, 1990 (Abstract).June, 1990 (Abstract).

• Gordon, A. and Barbut, S. 1991. The effect of chemical modification on raw meat Gordon, A. and Barbut, S. 1991. The effect of chemical modification on raw meat batter microstructure. Food Structure Conf., Bethesda, MD., May 5-10. (Abstract).batter microstructure. Food Structure Conf., Bethesda, MD., May 5-10. (Abstract).

• Gordon, A., Malcolm-Jackson, M. and Gooden, V. 1992. Optimization of the sensory Gordon, A., Malcolm-Jackson, M. and Gooden, V. 1992. Optimization of the sensory and textural characteristics of boneless sliced ham. Sixth Annual S.R.C. Conf. on and textural characteristics of boneless sliced ham. Sixth Annual S.R.C. Conf. on Science and Technol., "Food and Nutrition". The Jamaica Conference Centre, Science and Technol., "Food and Nutrition". The Jamaica Conference Centre, November, 1992.November, 1992.

ReferencesReferences• Gordon, A. and Morgan, V. 1992. Use of sensory evaluation in product development. Sixth Gordon, A. and Morgan, V. 1992. Use of sensory evaluation in product development. Sixth

Annual S.R.C. Conf. on Science and Technol., "Food and Nutrition". The Jamaica Conference Annual S.R.C. Conf. on Science and Technol., "Food and Nutrition". The Jamaica Conference Centre, November, 1992.Centre, November, 1992.

• Barbut, S., Gordon A. and Smith A.K. April 1994. Microstructure of meat batters during Barbut, S., Gordon A. and Smith A.K. April 1994. Microstructure of meat batters during gelation and the effects of NaCl on phosphate - presented at the Annual Poultry Science gelation and the effects of NaCl on phosphate - presented at the Annual Poultry Science Conference (April 1994).Conference (April 1994).

• Brown, M and Gordon, A. 1995. Use of accelerated shelf life testing in predicting the shelf Brown, M and Gordon, A. 1995. Use of accelerated shelf life testing in predicting the shelf life of fruit drinks, Institute of Food Technologists Annual Meeting, Anaheim, CA, June, life of fruit drinks, Institute of Food Technologists Annual Meeting, Anaheim, CA, June, 1995 (Abstract).1995 (Abstract).

• Morgan, V. and Gordon, A. 1995. Application of sensory evaluation and the hurdle concept Morgan, V. and Gordon, A. 1995. Application of sensory evaluation and the hurdle concept to the commercialization of Jerk Seasoning. Institute of Food Technologists Annual to the commercialization of Jerk Seasoning. Institute of Food Technologists Annual Meeting, Anaheim, CA, June, 1995 (Abstract).Meeting, Anaheim, CA, June, 1995 (Abstract).

• Wizzard, G., McCook, K., Jackson, J and Gordon, A. 2003. Quality of bottled coconut water Wizzard, G., McCook, K., Jackson, J and Gordon, A. 2003. Quality of bottled coconut water during storage; pH as a reliable indicator of coconut water during storage; pH as a reliable indicator of coconut water spoilage pre-processing. Caribbean Institute of Sciences Conference, Mona, Jamaica spoilage pre-processing. Caribbean Institute of Sciences Conference, Mona, Jamaica (Abstract).(Abstract).

ReferencesReferences• Gordon, A. 2005. Food safety in the Caribbean. Gordon, A. 2005. Food safety in the Caribbean.

Challenges in the global food market. Invited lecture to Challenges in the global food market. Invited lecture to the US. Food and Drug Administration, Bethesda, the US. Food and Drug Administration, Bethesda, Maryland, USA, 2005.Maryland, USA, 2005.

• Gordon, A. and Lindsay, C. 2007. Effect of processing and Gordon, A. and Lindsay, C. 2007. Effect of processing and handling on hypoglycin levels in ackee. CARPIN Annual handling on hypoglycin levels in ackee. CARPIN Annual Conference, Kingston, Jamaica, May, 2007.Conference, Kingston, Jamaica, May, 2007.

• Gordon, C.L.A and Jackson, J.C. 2010. The effect of Gordon, C.L.A and Jackson, J.C. 2010. The effect of ripening on the microbiological profile of Jamaican ripening on the microbiological profile of Jamaican ackees (ackees (Bilghia sapidaBilghia sapida). Food Res. Intl. (submitted).). Food Res. Intl. (submitted).

ReferencesReferences• Gordon 2001 Gordon 2001 • Gordon, A. 2002. Traditional Beverages of the Caribbean. Institute of Food Gordon, A. 2002. Traditional Beverages of the Caribbean. Institute of Food

Technologists Annual Meeting, ***, *, June, 2002 (Abstract)Technologists Annual Meeting, ***, *, June, 2002 (Abstract)• Gordon and Jackson, 2002Gordon and Jackson, 2002• Gordon A and J.C. Jackson, 2003. Microbiological profile of Jamaican ackees (Gordon A and J.C. Jackson, 2003. Microbiological profile of Jamaican ackees (Blighia Blighia

sapidasapida) during maturation. Institute of Food Technologists Annual Meeting, ***, June** ) during maturation. Institute of Food Technologists Annual Meeting, ***, June** 2003 (Abstract)2003 (Abstract)

• Gordon, A. 2003. Technical Issues in the positioning of the Caribbean in the FTAA. Gordon, A. 2003. Technical Issues in the positioning of the Caribbean in the FTAA. Institute of Food Technologists Annual Meeting, ***, June** 2003 (Abstract).Institute of Food Technologists Annual Meeting, ***, June** 2003 (Abstract).

• Blake, O., Jackson, J.C., Gordon, C.L.A and Jackson, M.A. 2003. Assessment of dietary Blake, O., Jackson, J.C., Gordon, C.L.A and Jackson, M.A. 2003. Assessment of dietary exposure to the natural toxin hypoglycin in canned ackee (exposure to the natural toxin hypoglycin in canned ackee (Blighia sapidaBlighia sapida) by Jamaican ) by Jamaican consumers. Institute of Food Technologists Annual Meeting, ***, June** 2003 (Abstract)consumers. Institute of Food Technologists Annual Meeting, ***, June** 2003 (Abstract)

• Blake, O., Jackson, J.C. and Gordon, A. 2004. The safety of ackee fruit. Institute of Food Blake, O., Jackson, J.C. and Gordon, A. 2004. The safety of ackee fruit. Institute of Food Technologists Annual Meeting, ***, June** 2004 (Abstract)Technologists Annual Meeting, ***, June** 2004 (Abstract)

ReferencesReferences• Mendonca, A and Gordon, A. 2004. Control of food safety and Mendonca, A and Gordon, A. 2004. Control of food safety and

quality in Caribbean countries: Implications for international quality in Caribbean countries: Implications for international trade. Institute of Food Technologists Annual Meeting, ***, June** trade. Institute of Food Technologists Annual Meeting, ***, June** 2004 (Abstract)2004 (Abstract)

• Knight, O.S. and Gordon, A. 2004. Knight, O.S. and Gordon, A. 2004. AlicyclobacillusAlicyclobacillus in tropical in tropical Caribbean beverages: Incidents and intervention strategies for Caribbean beverages: Incidents and intervention strategies for control of this threat to the industry. Institute of Food control of this threat to the industry. Institute of Food Technologists Annual Meeting, ***, June** 2004 (Abstract)Technologists Annual Meeting, ***, June** 2004 (Abstract)

• Roosblad, M.R. and Gordon, A. 2010. Roosblad, M.R. and Gordon, A. 2010. Handbook for the export of Handbook for the export of fruits and vegetablesfruits and vegetables. Trade Sector Support Programme, IDB/IICA, . Trade Sector Support Programme, IDB/IICA, Paramaribo, Suriname, South America. April, 2010. Suriprint, N.V.Paramaribo, Suriname, South America. April, 2010. Suriprint, N.V.