Volume  14  Issue  1    

February  2019    

INSIDE  THIS  ISSUE  ♦ Buildings  Can  Get  

Sick  Too   /1

♦ From  the  Managing  Director   /2  

♦ James  Kerr  Profile  /3  

♦ USA  Issues  Final  GMO  Label  Rule  /  4  

♦ 2018  Food  Recalls  Year  In  Review    /5  

♦ Pesticides  Harm  Our  Bodies  /6  

♦ Improving  Prospects  for  Caribbean  Exports  /7    

 

There   has   been   a   significant   increase   in   the  number  of  cases  of  respiratory  or  flu-­‐like  illnesses  in   Jamaica   in   recent   times.  Many   people   accept  that   they   are   experiencing   the   flu,   which   has  been  sweeping  the  island  and  caused  Minister  of  Health,  The  Hon.  Christopher  Tufton,     to  put  the  island  on  alert  for  influenza.  While  flu  is  a  reality  in   our   midst   and   should   by   no  means   be   taken  lightly,   there   could   be   other   reasons   for   the  prevalence   of   respiratory   illnesses,   and   one  culprit  could  be  the  building  in  which  you  work.      

Sharon   (not   her   real   name),   who   worked   in   an  early   twentieth-­‐century   building   in   downtown  Kingston,  was  not  overly  concerned  when  she  got  a  sinus   infection  the   first   week   at   her   new   job,  notwithstanding   the   fact   that   she   had   never  before   suffered   from   sinusitis.   Treatment   from  her   doctor   got   rid   of   the   infection,   but   two  

months  later,  she  got  another  sinus  attack.  Then  she  started  getting  muscle  cramps.    

"I  would  set  out  to  walk  to  a  nearby  restaurant  at  lunch   time   but   I  would  get   really   bad   cramps   in  my   hips,   so   bad   that   I   had   to   go   back   to   my  office,"   she   recalls.   "As   soon   as   I   entered   the  building,  my  breath  got  short.   I  knew  something  had  to  be  wrong...”  

After  going  to  her  doctor  and  being  subjected  to  a  number  tests,  she  took  a  leave  of  absence  and  the  symptoms  leveled  off.    When  she  returned  to  work,  her  throat  started  burning  the  minute  she  stepped   into   the   building.  What   is   interesting   is  that   Sharon  was  not   the  only  person  working   in  the   building   who   was   experiencing   respiratory  and  other  health  problems.  Her  symptoms  were  just  more  severe.      

Buildings  Can  get  Sick  Too Dr.  Wendy-­‐Gaye  Thomas  M.D.  

 

 

TSL  CONNECT  •  February  2019    

The  TSL  team  is  delighted  to  share  with  you   our   new-­‐look   and   first   newsletter  for  2019  -­‐  TSL  Connect.  We  look  forward  to   continue   providing   you,   our  stakeholders,   in   the   region’s  productive  sector   with   world   class   technical   and    regulatory  support.    

We   remain   committed   to   the   growth  and  development  of  the  manufacturing,  exporting,   distributive,   hospitality,   food  service,   agriculture,   agro-­‐processing  sectors   in   Jamaica   and   the   wider  Caribbean   and   look   forward   to  continuing   our     support   of   the   sector.  

Regionally,   we   see   more   organisations  continuing   to   focus   on   upgrading   their  food  safety  and  quality  systems,  as  they  pursue  GFSI  recognized  certification  and    prepare   for   inspections   from   the   FDA.      In   this   regard,   we   are   truly   honoured  and   express   our   gratitude   to   you   our  clients   for   allowing   us   the   privilege   of  being   of   service   to   you   and   assisting   in  your   efforts   to   achieve   your   business  objectives  as  2019  progresses.  

Food  safety  remains  a  very  topical  issue  and  will   continue   to   be   in   the   spotlight  as   the   regulators  persist   in   their   efforts  to   reduce   the   likelihood   of   illness   or  death   occurring   because   of   food   borne  hazards.   As   those   of   us   in   the   food  industry   know,   even   one   outbreak   of   a  food-­‐borne   illness   can  have  widespread  and   significant   impact   on   a   community  or   country.     Throughout   last   year   and  into   this   year,   we   continue   to   see   the  recall   of   various   food   items   in   the   US  and   Europe,   including   ground   produce  such   as   Romaine   lettuce   and   other  vegetables,   prepared   foods,   various  meats   and   other   products   for   potential  

FROM  THE  MANAGING  DIRECTOR  André  Gordon,  Ph.D.,  CFS    

 contamination   with   pathogens,   as   well  as   a   range   of   products   for   undeclared  allergens.       In   addition   to   foodborne  illness   outbreaks,   significant   focus   has  also   been   placed   on   the   issue   of   food  defense  and  food  fraud,  with  the  former  being   the   subject   of   the   enactment   of  major   rules   as   part   of   the   Food   Safety  Modernization   Act   (FSMA)   and   food  fraud   gaining   prominence   as   a   risk  factor  for  producers.  

In   this   issue   we   have   explored   the  following  topics:  What  the  United  States  Government   Shutdown   Means   to   Food  Safety;  Noroviruses;    USFDA  Issues  Final  GMO   Label   Rule;   and   a   review   of   the  food   recalls   in   the   US   in   2018.   The  Impact   of   Pesticide   on   the   Body,   a  hazard   and   its   effect   that   are   often  ignored,  is  also  explored  in  this  issue.  

We   trust   that   you   will   find   this  newsletter   informative   and   welcome  your  feedback.    Please  feel  free  to  share  your  copy  with  a  friend.  

Andre´Gordon  Managing  Director    

 

If  you  work  in  a  building  where  a  number  of  persons  routinely  miss  work  days  because  of  illness,  the  work  environment  might  be   to  blame.       This   is   known  as   Sick  Building   Syndrome   (SBS)  which   occurs   when   employees   experience   a   number   of  symptoms   and   irritations   that   disappear  when   they   are   away  from  the  work  environment.  

In  other  words,  the  irritations  or  discomfort  seem  to  be  linked  directly   to   time  spent   in   the  building.  The  complaints  may  be  localized   in   a   particular   room  or   zone   or  may   be  widespread  throughout   the   building.     And   this   is   a   fact   because   in   a  

number  of  cases  with  which  I  am  familiar,  only  people  who  work   in   a   particular   area   of   a   building   experience   the  symptoms.    

There  have  been  recent  reports  of  Sick  Building  Syndrome  in  a  number  of  facilities  in  Manchester.      A  study  conducted  by   Northern   Caribbean   University   (NCU)   lecturer,   Dian  Camoy  Griffiths,   in   2015,   confirmed   that   several   residents      of  the  parish  reported  getting   ill  because  they  were  either  living   or   working   in   buildings   deemed   to   have   conditions  common   to   “sick   buildings”.       In   addition,   also   in   2015,  

Buildings  Can  Get  Sick  Too  (cont’d)  

 

 

 

Volume  14  Issue  1    Buildings  Can  Get  Sick  Too  (cont’d)  

 there  were   reports   that   several   students  and   staff       at   the  University   of   the  West  Indies  had  become  ill;  the  causative  factor  was  traced  to  moulds.  

Some   of   the   common   symptoms   of   SBS      include:   nausea;   irritation   of   the   eyes,  nose   and   throat;   dry   cough;   mental  fogginess;   headaches;   skin   irritation;  dizziness;   chronic   fatigue;   heavy   post  nasal   dripping   of   mostly   mucus;  sensitivity  to  odours;  hoarseness  of  voice;  a   cold   or   flu-­‐like   symptoms;   increased  incidence  of  asthma  attacks  and  sinusitis;  allergies;   chest   pain;   shortness   of   breath  on  mild   exertion,   and   nosebleeds.   These  symptoms   reduce   work   efficiency   and  increases  absenteeism.  

Most   affected   persons   report   relief   soon  after   leaving   the   building   in   which   they  work,   although   lingering   effects   can  occur.     It   is   important   to   note   that  symptoms   may   also       be   the   result   of  other   causes   such  as  a  preexisting   illness  or   other   allergies,   job-­‐related   stress   or  dissatisfaction  and  psychosocial  factors.  

The   question   then   is   what   causes   Sick  Building   Syndrome?   It   might   be   indoor  environmental   factors   such   as   the  material   used   in   the   building  construction.       Building   décor   is   also   a  contributing  factor.      

Many   paints,   carpet   fibers,   furniture   and  chemical   cleaning   products   may   emit  formaldehyde,   acetic   acid,   or   volatile  organic   compounds   (VOCs)   and   other  chemicals.   Standard   office   equipment  such   as   copiers   contributes   to   the  problem   by   adding   ozone   to   the   mix.    Mould   or   mildew   from   damp   conditions      (a   constantly   dripping   air   condition   on  carpeting  for  example)  creates  air  quality  problems.   Poor   ventilation   could   lead   to  persons   being   affected   by   painting,  cleaning,   waxing   floors   or   any   other  pollutant  generating  activities.    

There   are   firms   in   Jamaica   which   assess  the   air   quality   in   a   building,   or   other  contributing   factors   which   could   lead   to  Sick   Building   Syndrome.     One   firm,  Technological   Solutions   Limited   routinely  carries   out   inspection   and   preventive  

James   Kerr     joined   the   TSL   family     in  June  2015  as  the  Operations  Manager  of  TSL’s   Laboratory   Services   and   was  recently   promoted   to   Chief   Executive  Officer.      

He  is  one  of  Jamaica’s  foremost  Applied  Scientist   with   over   4   decades   of  experience   in   the   development   and  application  of  a  wide  range  of  analytical  methods   to   Jamaican   and   Caribbean  foods,   pharmaceutical   items   and   goods  traded   in   the   Caribbean   commercial  space.   He   has   extensive   laboratory  experience   in   a   wide   variety   of  techniques  including  food  and  non-­‐food  matrices,   wet   chemistry   and  instrumental   analyses   from   working   at  the   Government   Chemist   and   the  Bureau   of   Standards   Jamaica   (BSJ),   in  addition   to   various   attachments  overseas.     An   Analytical   Chemist   and  Management   Information   Systems  specialist   by   training,   Mr.   Kerr   is   also  knowledgeable   in   the   areas   of   physical  analyses,   microbiology   and   methods  development   for   a   wide   range   of  matrices.      

He  has  had  extensive  training   in  several  areas   including   pesticide   residues,   food  irradiation,   laboratory   management,  safety   and   design,   industrial  engineering,   analytical   chemistry   and  good   laboratory   practices,   among  

JAMES  KERR,    TSL’S  CHIEF  EXECUTIVE  OFFICER,  

LABORATORY  SERVICES  

 

others.    Mr.  Kerr  has  developed  and/or  adapted   numerous   methods   for   use  with   products   traded   in   the   CARICOM  region  and  has  been  among  the  premier  advisor   on   analytical   approaches   to  Bureaux   of   Standards   throughout   the  region  for  decades.  He  has  trained  many  of   the   leaders   in   the   area   of   analytical  and   applied   chemistry   in   Jamaica   and  across   the   Caribbean   region   and   has  been   involved   in   the  design  and   setting  up  of  the  analytical  capabilities  for  many  of  Jamaica’s  sister  Caribbean  islands.  

His   long   and   distinguished   career   of  public   service,   has   not   gone   unnoticed  and   was   marked   by   a   national   award  from   the   Government   of   Jamaica,   with    a     Badge   of   Honour   for   Meritorious  Service.    

 

strategies   to   control   Sick   Building  Syndrome   among   a   number   of  establishments.      

George   Blake,   the   Company’s   Audit   and  Technical   Services   Support  Manager  who  leads  these  audits,  notes  that  he  looks  for  the  points  at  which  control  measures  will  be  most  effective.  

“One  recommendation  which  we  make  to  curb  SBS  in  a  workplace  environment  is  to  ensure  proper   ventilation  and  make   sure  that  air  condition  units  are  well  serviced,”  advises  Mr.    Blake.  “If  more  clean  air  can  circulate   throughout   your   building   while  

simultaneously   preventing   growth   of  mould,   which   would   be   caused   by  moisture,   the   likelihood   of   SBS   is  significantly   lower.   In   addition,   using  pollutant   free   cleaning   supplies   will  further  reduce  this  risk,”  he  adds.  

Dr.    Wendy-­‐Gaye  Thomas  is  Group  Technical  Manager,  Technological  Solutions  Limited.      a  Jamaican  food  technology  company,  email:  wendy.thomas@tsltech.com  

 

 

TSL  CONNECT  •  February  2019    

     

As   early   as   February   2019,   food  manufacturers  may  start  using  the  USDA-­‐approved   “Bioengineered”   symbol   to  declare   the  presence  of  GMO   ingredients  in   their  packaged  goods   labeled   for   retail  sale.   The   final   rule   was   issued   on  December  19,  2018  by  USDA’s  Agricultural  Marketing   Service   (AMS)   and   required  manufacturers,   importers,   and   certain  retailers  to  disclose  the  presence  of  foods  or   ingredients   made   from   genetic  engineering   when   the   bioengineered  portion   exceeds   5   percent   by   weight   of  each   ingredient.   They   may   chose   to  disclose   smaller   amounts   of  bioengineered   foods/ingredients  voluntarily   by   using   the   USDA-­‐approved  “Derived  from  Bioengineering”    symbol.    

Disclosure   becomes   mandatory   on  January   1,   2022   and   very   small  manufacturers   and   restaurants   are  exempt   from   this   rule.   Very   small   is  defined  as  having  less  than  US$2.5  million  in         annual   sales.   Voluntary   disclosure  started   as   early   as   February   19   of   this  year,  when  the  final  rule  took  effect.    

The   National   Bioengineered   Food  Disclosure   Law   (PL   114-­‐216)   was   signed  into  law  in  July  2016  and              requires  food  manufacturers   to   prominently   disclose  the  presence  of  bioengineered  ingredients  

to   ensure   clear   information   labeling   and  consistency  for    consumers.    

Highly   refined   foods   or   ingredients   like  oils   and   sugars   derived   from  bioengineered   crops   but   do   not   contain  detectable   levels   of   modified   genetic  material,   are   not   considered   to   be  bioengineered  according  to  this  rule.  Also  exempt  are  meats  and  milk   from  animals  that   consumed   bioengineered   feed   as  well   as   products   certified   under   USDA’s  National  Organic  Programme  (since  those  must   not   contain   any   bioengineered  ingredients).    

There   are   four   methods   of   disclosure  which   may   be   employed   by   food  manufacturing  companies   including  those  that  make  dietary  supplements:    

1. The  “Bioengineered”  symbol  

2. Printed  text  (“bioengineered  food”  or  “contains  bioengineered  food  ingredients”)  

3. An  electronic/digital  link  accompanied  by  a  statement  like  

“Scan  here  for  more  information”  and  telephone  number  

4. The  statement  “Text  [command  

word]  to  [number]  for  bioengineered  

food  information’  followed  by  an  immediate  text  message  sent  to  the  

consumers’  mobile  devices  with  the  bioengineered  food  disclosure.    

For   small   manufacturers   additional  options   like   phone   number   or   web  address   are   available   and   for   those  products   with   small   or   very   small  packages.    

The   USDA   adopted   the   5%   threshold  amount   for   disclosure   because   it   is  possible   for   bioengineered   and   non-­‐bioengineered   production   systems   to  coexist   and   that   “inadvertent   or  technically   unavoidable”   inclusions   can  occur.   Other   countries   adopt   a   lower  threshold  of  0.9%  but  the  USDA  explained  

USA  ISSUES  FINAL  GMO  LABEL  RULE  Summarized  by  Rochelle  Williams,    

Technical  &  Regulatory  Compliance  Manager    

that   it   “may       increase   the   regulatory  burden   for   producers   and   food  processors”   with   increased   compliance  costs  passed  on  to  consumers.    

The   Center   for   Science   in   the   Public  Interest  (CSPI)  was  generally  supportive  of  the   final   rule   but   would   have   preferred  “genetically   engineered”   to  “bioengineered”   because   the   latter   is  unfamiliar   to   most   consumers.   CSPI   also  disagreed   with   the   exemption   of   highly  processed   ingredients   derived   from      genetically   engineered   crops   and   would  have  preferred  making  the  “Derived  from  Bioengineering”   disclosure   mandatory  instead  of  voluntary.    

https://www.foodqualityandsafety.com/article/usda-­‐issues-­‐final-­‐gmo-­‐label-­‐rule/?elq_mid=33202&elq_cid=10194920  

 

 

 

Volume  14  Issue  1    

According   to   Food   Industry   Counsel   LLC,   there   were   a  total   of   684   recalls   in   2018  with   559   of   them  being   FDA  regulated   food   products   and   the   remaining   125   being  USDA   regulated.   The   total   known  weight   of   the   recalled  products  was  124,003,277   lbs   and   the  weights   of   224   of  the   684   recalls   were   not   known.   The   average   weight   of  the  recall  was  around  269,572  lbs.  The  average  weight  of  the  recalls  with  the  two  largest  recalls  omitted  would  have  been  approximately  70,339  lbs.    

The  largest  recall  accounted  for  74,538,358  lbs  of  pet  food  containing   impermissible   chemicals   and   was   a   Class   III  recall.   Second   largest  was   17,249,374   lbs   of   ground  beef  containing  Salmonella  which  was  a  Class  I  recall,  with  the  smallest   recall  being  5lbs  because  of  undeclared  allergen  in  cookies.  There  was  a  total  of  207,690,048  eggs  recalled  in  2018.    

2018  FOOD  RECALLS  YEAR  IN  REVIEW    Summarized  by  Rochelle  Williams,    

Technical  &  Regulatory  Compliance  Manager    

There   were   213   pathogen-­‐related   recalls   due   to  Salmonella,   Listeria  monocytogenes,   E.   coli,   Clyclo-­‐spora  and  Clostridium  botulinum  with  the  breakdown  as  shown  from  the  fact  sheet  provided.    

There   was   a   total   of   70   recalls   associated   with   foreign  materials   in   food   products   regulated   by   both   FDA   and  USDA.  Foreign  matter   in   foods   is  a  physical  hazards  that  may   be   intrinsic   (being   a   component   of   the   food   like  bone)  or  extrinsic   (not  usually   found   in   the   food).  These  recalls  were  largely  due  to  due  to  plastics  and  metal  but  there  were   instances  were  the  following  were  the  cause  of   product   recalls   glass,   insects,   bone,   mold,   rodent  droppings,  blood  and  unknown  sources.    

The   fact   sheet   indicated   the   breakdown   of   the   recalls  caused  by  foreign  matter  in  food  products.    

241  of  the  recalls  were  due  to  undeclared  allergens  with  the  greatest   percentage   being   due   to   milk,   followed   by  wheat/gluten,   soy,   tree   nuts,   peanuts,   eggs,   shellfish   and  fish.  See  below  for  the  breakdown.  

 

 

 

TSL  CONNECT  •  February  2019    

“Let   food   be   thy  medicine”….   So   said  Hippocrates,   a   physician  who  lived  in  ancient  Greece  and  who  is  traditionally  regarded  as  the  father  of  medicine.  He  was  the  first  to  teach  that  illness  had  a  natural  cause,  rather  than  being  the  result  of  the  wrath  of  the  Gods.   While   Hippocrates   said   these   wise   words   eons   ago   BC,  they  nonetheless  remain  true.  Increasingly  people  are  becoming  more  and  more  conscious  of  the  health  effects  of  what  we  eat.  What  we   eat   is   very   personal,   and   can  be  deeply   cultural,   but  regardless  of  where  we  live  on  the  planet,  our  daily  food  choices  can  either  protect  or  undermine  health  —  from  field  to  fork.    

Our  efforts   to  safeguard  our  health  through  what  we  consume  are   all   too   often   derailed   by   additives   and   various   substances  that  are  intended  to  enhance  the  size,  colour,  flavour  and  yield  of   much   of   what   nature   has   provided   for   our   sustenance.  Pesticides  are  a  case  in  point.  They  are  intended  to  protect  food  from  bacteria,  weeds,  mould,  insects  and  rodents.  But  they  can  also  be  harmful  to  people,  animals  or  the  environment,  because  they   are  designed   to   kill   or   harm   living  organisms.   Simply   put,  pesticide  residue  on  the  foods  you  eat  can  have  a  very  negative  effect  on  your  health.    

Many   food   crops,   including   fruits   and   vegetables,   contain  pesticide   residues   after   being   washed   or   peeled.   Moreover,  chemicals   that   are   no   longer   used   but   that   are   resistant   to  breakdown   for   long  periods  may   remain   in   soil   and  water   and  thus  find  their  way  into  food.    

A  website  called  WhatsOnMyFood.org   is  a  searchable  database  designed   to   make   the   public   problem   of   pesticide   exposure  visible   and   more   understandable.   WhatsOnMyFood.org   links  pesticide   food   residue   data   from   the   US   Department   of  Agriculture  with  toxicological  profiles  for  each  chemical,  making  this   information  easily   searchable.  Here   are   some  examples  of  what  you'll  find:    

• 54   different   pesticides   have   been   found   on   spin-­‐ach,  including  five  that  are  linked  to  cancer;    

• Peaches   and   pears   have   the   most   pesticides   found  among  baby  foods  sampled;    

• Apples,  bell   peppers,   lettuce  and   strawberries   contain  pesticides   that   cause   cancer,   interfere   with   the  endocrine   system  and  disrupt   the  nor-­‐mal   function  of  nerve  cells.  

Consider  how  much  of  our  food  is  imported.  So  you  might  think  washing   and   scrubbing   away   at   that   rosy   apple   or   those  amazingly   plump   and   attractively   packaged   strawberries   will  solve   the   problem.   Not   likely.   When   it   comes   to   pesticides,  washing   your   fruit   or   vegetables-­‐   while   important   from   a  hygiene  point  of  view,  isn’t  much  help  when  it  comes  to  dealing  with   the   real   root   of   the   problem,   because   many   of   the  

PESTICIDES  HARM  OUR  BODIES    By  Wendy-­‐Gaye  Thomas,  M.D.  

pesticides  used  today  are  “systemic,”  —  meaning  they  are  taken  up   by   roots   and   distributed   throughout   the   plant   —   so   no  amount  of  washing  will  remove  them.    

Want   to  buy  everything  organic?  That  can  be  a  very  expensive  proposition.  The  solution  might  well  be   that  we  have  to  revisit  some  of  our  old  ways,  when  we  would  honestly  and  willingly  eat  what  we  grew.  That  might  well  be  because  we  had  little  choice.  We  didn’t  use  to  import  so  much  of  our  food.    

There   is   a   burgeoning   movement   in   Jamaica   to   en-­‐courage  production   of   organically   grown   food.   The   movement   is  spearheaded  by  the  Jamaican  Organic  Agriculture  Movement,  a  non-­‐profit,  non-­‐governmental  organization  created  to  foster  an  organic  agriculture  industry  in  Jamaica.  Its  mission  is  to  facilitate  the   development   of   a   sustainable   and   economically   viable  organic  agriculture  sector   in   Jamaica  while  maintaining  organic  integrity,   promoting   health,   environmental   consciousness,   and  social   responsibility.   There   are   also   several   certified   organic  farms  in  Jamaica.    

In  the  final  analysis,  the  singular  thought  to  bear  in  mind  is  that  what   we   eat   has   a   direct   bearing   on   our   health.   If   we   eat  pesticide-­‐laced  food,  our  bodies  will  respond  in  a  very  negative  way.  

 

 

 

Volume  14  Issue  1    

Caribbean   countries   are   heavily   dependent   on   trade.   Most   of  the  countries    in  the  region  have  large  and  persistent  trade  and  current   account   deficits,   despite   significant   currency   transfers  and   remittances   in   some   cases,   but   these   deficits   have   been  financed   by   private   capital   inflows   (including   foreign   direct  investment   and   commercial   borrowing)   and,   to   some   extent,  official   grants.   Their   small   market   size   therefore   dictates   a  dependence   on   exports   to   produce   manufactured   goods   at   a  scale   that   can   be   competitive   in   a   globalized   market.   The  principal  destinations  for  the  region's  exports  include  the  United  States,   Canada,   Europe,   and   other   CARICOM   countries.   The  dependence   on   exports   for   major   regional   producers   renders  the   region’s   economies   vulnerable   to   external   shocks.   In  addition,   Caribbean   countries   face   a   rapidly   changing  environment   for  exports.  This  presents  both  opportunities  and  challenges   for   these   economies,   highly   dependent   as   they   are  on  external  markets.    

The   IMF   suggests   that,   in   light   of   their   vulnerabilities   and   the  latent   risks   to   their   economies   posed   by   multiple   factors,  Caribbean   countries   will   need   to   take   stronger   measures   to  preserve  the  economic  gains  made  in  the  past  two  decades  and  to   provide   some  measure   of   insurance   against   future   external  shocks.  They  will  need  to  accelerate  policy  actions  in  a  number  of  areas  to  address  the  challenges  they  are  likely  to  face  in  the  period  ahead.      

Despite   challenges,   Caribbean   exporters   seeking   to   send  tropical   foods   into   developed   country   markets   will   find   that  current   world   trends   provide   significant   opportunities   for  growth   in   this   area.   The   demand   in   developed   countries   for  traditional   fruits   and   vegetables   from   developing   countries   is  very   favourable   and   is   expected   to   continue   to   be   strong,  including  in  the  United  States,  the  market  of  major  focus.  There  is   a   growing   trade   in   foods   such   as   fruits   and   vegetables,  including  soursop,  scotch  bonnet  peppers  and  June  plum,  baked  goods,  traditional  foods  and  juices  and  other  beverages.  

Technological   Solutions   Limited   (TSL)   has   been   instrumental   in  helping   several   Caribbean   countries   to   address   export  challenges.      TSL  is  the  only  private  sector  entity  of  its  kind  in  the  region,   and   has   had   extraordinary   success   in   facilitating   intra-­‐regional  and  extra-­‐regional  trade.  

The   company   has   been   retained   by   several   Multilateral  agencies,   Caribbean   governments,   regional   organizations   and    companies   to   assist   them   in   growing   exports   from   the   region.  The   firm   has   focused   on   improving   competitiveness   within  firms,   sectors   and   along   value   chains     by   addressing   quality,  food   safety,   production   efficiencies,   industry   practices   and  improving  market  access  and  expansion  by  assuring  compliance  of   Caribbean   products   with   international   regulations   and  market  specific  requirements.  

IMPROVING  PROSPECTS  FOR  CARIBBEAN  EXPORTS  

 

Led   by   its   Managing   Director,   Dr.   Andre   Gordon,   TSL   has  pioneered   the   application   of   the   concept   of   food   safety  (including   Good   Manufacturing   Practice   and   HACCP)  throughout   the   Caribbean   region),   as  well   as   the   application  of   a   range   of   cutting   edge   technologies   and   services   to  Caribbean   food   production.     These   have   included   sensory  measurement,  ingredient  and  combined  methods  technology,  predictive  modelling,  accelerated  shelf  life  testing  and  a  range  of   cutting   edge   analytical   technologies   through   their   ISO  17025   certified   laboratory.   TSL   is   regarded   as   the   premier  source   of   information   and   leader   in   Food   Sciences,   Good  Agricultural  Practice  and  Food  Safety  in  the  region  by  multiple  entities,   including   the  Centre   for  Development  of   Enterprise,  the   Food   and   Drug   Administration,   the   International  Association   for   Food   Protection   and   regional   bureaux.     The  company  has  been  the   leading  provider    of  world  class     food  science  and  food  safety  training,  systems  implementation  and  auditing  services   in   the  Caribbean,  and  has  also  worked  with  clients  from  the  USA,  Canada,  Central  America,  the  European  Union  and  Africa.  

 

 

Volume  14  Issue  1    

 

In  enhancing  the  competitiveness  of  Caribbean  exporters,  TSL  has  developed   the   design   and   layout   for   many   packing   houses  handling  a  variety  of  fruits,  vegetables  and  produce,  food  service  operations  and  manufacturing  plants  producing  meat  and  poultry  products,   beverages,   dairy   products   and   a   range   of   other  manufactured   goods.   This   has   been   done   for   exporters   from  Trinidad   and   Tobago,   St.   Vincent&   the   Grenadines,   St.   Lucia,  Grenada,  Dominica,  Barbados,  Suriname,  the  Cayman  Islands  and  its  home  base,  Jamaica.    

As   an   example,   TSL   recently   collaborated   with   Caribbean  Agricultural   Research   and   Development   Institute   (CARDI)   to  strengthen  that  Guyana’s  coconut  industry  in  light  of  a  worldwide    demand  for  coconut  water,  and  subsequently  with  the  CARDI  and  the   Caribbean   Regional   Organization   on   Standards   and   Quality  (CROSQ)  to  develop  a  regional  standard  to  facilitate  trade.  

The  company  and   its   specialists  have  also  worked  assiduously   to  help   the   regulatory   bodies   improve   the   technical   and   regulatory  capabilities   through   training   their   inspectorate  and   staff,   as   they  have   done   in   St.   Kitts   &   Nevis,   Trinidad   and   Tobago,   Guyana,  Grenada  and  Dominica,  among  others.  They  have  also  advised  on  the   design   and   developed   the   concept,   business,  marketing   and  operational   plan,   human   resource   requirements,   operational  manuals   for   The  Multipurpose   Laboratory   in   St.   Kitts   and   Nevis  

and   the   National   Centre   for   Testing   Excellence   in   Dominica.   In  Suriname,   specific   assistance   was   provided   with   standards  development,   food   safety   and   developing   the   metrological  capability  of  the  Bureau  of  Standards.    

Dr.   Gordon   notes:   “Technological   Solutions   Limited   has   found  itself   in   the  unique  and  blessed  position  of   having  been  granted  the   trust   and   confidence   of   firms   and   organizations   across   the  Caribbean   region   and   beyond,   which   has   allowed   us   to   work  closely  with  many  entities   in   creating  effective   solutions   to   their  development  and  growth  needs.”  He  continued  “This  has  exposed  us   to   a   wide   variety   of   issues   affecting   the   food   and   related  industry   across   the   region   and   in   the   parts   of   Western   and  Southern  Africa  in  which  we  have  worked  and,  of  course,  in  North  America  and  Europe,  where   some  of  our   important  partners  are  located.”   This   has   allowed   the   firm   to   leverage   its   international  network  to  the  benefit  of  Caribbean  producers.    

The   kind  of   collaboration   and   collective   support   provided   to   the  region’s   productive   sector   by   regional   bureaux   of   standards,  CARDI,  CROSQ,  SRC,  CARIRI,  Technological  Solutions  Limited  (TSL),  and  others   is  a  model  of   the  kind  of  approach   that  can   facilitate  regional   exports   in   attaining   sustainable   growth   in   regional   and  extra-­‐regional  markets.