New coffee flavours enter diaspora
SALADA Foods’ additional instant Mountain Peak coffee flavours have entered a new space for taste buds and it’s going international. Three new coffee flavours, Cinnameg, a blend of cinnamon and nutmeg flavours; Coconut Cappuccino, and Caramel, launched in March 2022 and according to its Commercial and Corporate Affairs Manager Kerrian Johnson, they have been doing well since. “We have been growing significantly and this has become one of our very valuable product lines since March,” she said during an interview at the Jamaica Observer Food Awards tasting Tuesday evening at the AC Hotel. With the products on display, a proud Johnson reclaimed that the products were once on shelves but was removed to revamp their flavour profile. Its return is now claiming a broader demographic. “We really love that blend [cinnameg] because it speaks to a more mature demographic who knows how to put nutmeg and the cinnamon in the coffee, while our younger demographic gravitates to cappuccino and caramel,” she said. After more research in coffee and discovering its many spin-off recipes, Salada brought back the product with the intention to not only satisfy curious taste buds but also engage coffee enthusiasts to try their hands with instant coffee creations with a product that makes the process easier. “It’s a three-in-one product which has cane sugar, creamer and the flavoured coffee. We know this is where people want to go, everybody is a barista at home,” said Johnson enthusiastically. At first, the product slowly made its way off the shelves. Consumers’ lack of familiarity with the product led to Salada stepping up its marketing strategies. “We did a lot of sampling, we did a lot of advertising, we have our ads out and we went all over the island to push this product,” she expressed. In just over a year since its launch, Johnson, while not offering its profit margins or distribution targets, says one of the flavours has been flying off the shelves. “We can’t keep our coconut cappuccino, this is going like hot bread, coconut cappuccino number one, caramel number two and cinnameg number two,” Johnson revealed to the Business Observer. Johnson also did not offer its growth target either locally or internationally, instead, she said the focus for Salada is on expanding its distribution footprint. “We’re now trying to get our flavoured portfolio into our existing market,” she said. She further added, “We have already started in the Caribbean and going into the diaspora and going to England as well.” But hot beverage is not the end for the largest soluble coffee factory in the English-speaking Caribbean, according to Johnson its innovation pipeline is buzzing. “We are a hot beverage company but we do have some other spin-offs from our hot beverage line that’s based on the capabilities of our factory,” she said.
GoodHeart | Jebb Memorial receives eco-bowling alley from Salada Foods and ESIROM
Corporate partners Salada Foods and ESIROM Limited boosted the playtime and extra-curricular activities at Jebb Memorial Basic School located on Spanish Town Road with the donation of an eco-friendly bowling alley. School Principal, Leonie Salmon Wong-Sue said that the students and teachers welcome the eco-friendly bowling alley and were anxious to get the games on a roll. “From Monday, the children were peeping through the window curious to see what the main structure was. I don’t think many of our children (who are from the community) are exposed to playing outdoors, especially traditional games, when they are home. Now we have the bowling alley and a hopscotch too. They were initially happy coming outside to have a look at it and more so to play the games,” she said. Made from recycled materials, primarily plastic bottles for the bowling pins, an old pipe ‘up-cycled’ to make the gutter and ply board forming the land and the overall structure, the bowling alley was a large structure, adjusted to fit into the play area at the school. Salada Foods has been working with administrators at Jebb Memorial Basic School to improve infrastructure and welfare at the institution. The early childhood institution currently has 69 children enrolled and four teachers, inclusive of the principal, who also teaches. “The partnership with Salada goes way back, before I even arrived here in 1999, and since then they have done so much. They love the students very much and want to see the school up and the doors open so we can continue to have the little ones come in so we can educate them. Everyone loves the gift, it was a creative way to get their attention and get them listening and the token shows Salada was also listening. I know the children will be asking often when they can go out to bowl and this is also a medium for us to teach colours and help them with their fine and gross motor skills, through an experience they will love,” Wong-Sue stated. The bowling alley was originally constructed by Denzel ‘Trevor’ Edwards, a fisherman by profession, who is passionate about environmental sustainability and plastic waste management, for ESIROM’s 2023 Earth Hour Concert which was held in March. Salada was delighted to know that the team was able to find a way to repurpose the bowling alley, and according to Tamii Brown, Salada Foods’ general manager, the changes were appropriate and fulfilled the desired outcome of making the bowling alley “an edutainment tool”. “It was heartwarming to see how excited the children were to receive the bowling alley, and having visitors to share with them on the occasion. Children need these types of engagements in order to function and to enhance their learning capacities and all the better, that it can be done in the eco-friendly space that Salada Foods and our friends at ESIROM have partnered to create. Repurposing the alley was ingenious; and we wanted to build on immersive learning activities with a game such as bowling, that requires critical thinking, collaboration, creativity and communication amongst the children, all while empowering their educators,” said Brown. In her efforts to find sustainable projects and ways to educate the youths on their responsibility to the environment, Khalia Hall, sustainability coordinator at ESIROM Limited, discovered that games could not only attract the needed attention at the concert, but help to raise awareness. “In trying to host the event more sustainably, one of the things we included was the ‘Planet Play’ section and we were happy to have Salada on board to sponsor one of the games. After we saw the impact it made, we never wanted it to go to waste and they told us about Jebb Memorial Basic School and we thought it was a perfect solution to the situation,” Hall said. She continued, “Something I always say is, a big solution to environmental issues is to raise awareness and to educate; and thinking back to when I was a student in school, I never learnt about it. Now, they’re learning it from a young age and to have a symbolic game that is not only fun but entertaining and educational, they see something like plastic bottles being put to use rather than thrown in the trash. My heart was also warmed from setup to finish, I was expecting the excitement but never expected it to this level, I’m at a loss for words.”
Strong support for Read Across Jamaica Day
Students and teachers from early childhood institutions in the Corporate Area took a group photo after receiving a unique reading experience from storyteller extraordinaire, Amina Blackwood Meeks (sixth from right in back row), who brought stories to life, and inspired and intrigued the students alongside Netollia Fairweather-Sims, librarian at Liberty Hall. The students were given a tour of Liberty Hall and educated about Marcus Garvey. They were also presented with gifts by JN Group member companies, JN Fund Managers, MC Systems, JNGI and JN Money Services. SCORES of Jamaicans on Tuesday turned out at schools across the island for Read Across Jamaica Day. The day, celebrated yearly, exposes children to the joys of reading, and introduces them to new authors. Aretha McFarlane, director of operations at the National Solid Waste Management Authority gets a hug from Gabrielle Louza while she spent time with children at Kingsway Prep and Kindergarten in St Andrew. Access Financial Services Senior Business Loans Officer Danielle Anderson gets into character with students at Josephine Glasspole Basic School in Rollington Town, St Andrew. Children’s author Nicolette “Aunty Niki” Peterkin keeps the students at Melrose Primary School spellbound during the exciting Read Across Jamaica Day festivities hosted by the Supreme Ventures Foundation. Reading When the Sun and the Moon Ran Away by Maizle Goulbourne, Salada Foods General Manager Tammi Brown has the students of Jebb Memorial Basic School’s full attention. (Photo: Naphtali Junior) Learning and development manager at Sandals Montego Bay, Shanique Cunningham, gets help from these two little fairies as she reads for students at Chetwood Memorial Primary School. Salada Foods General Manager Tamii Brown (right) listens to little readers Quaran Farguhson (left) and Kyoneea Pandohie at Jebb Memorial Basic School. Salada Foods gifted students a new play area in the form of a multipurpose bowling alley made from recycled materials, and teachers were feted with gifts in honour of Teacher’s Day which was celebrated on Wednesday. (Photo: Aston Spalding) Source: Jamaica Observer
‘Give us a seat’
Salada boss calls for collaboration on growing coffee industry General Manager of Salada Foods Tamii Brown said her company is refocusing to push its products deeper into both the local and export market, but said that ambition is stifled by inadequate supply of coffee from farmers in Jamaica. Salada Foods processes mostly coffee but has branched out into ginger and ginger-turmeric products. Brown, who did not offer a growth target either locally or internationally for her company’s products, citing that “it is more complex than that”, however said if she is to attain the potential of Salada Foods the company must have a seat at the table of decision-makers when policies are developed for the coffee industry. “When we talk about the fact that Salada and Jamaica are actively looking at improving our exports…we have to look at where our export growth is going to come from,” Brown told the Jamaica Observer in an interview last week. “You cannot break into export without having a product that is competitive on a global scale. You can’t come in and say, ‘Because I have a Jamaican stamp on a product… all consumers are going to come and rush to it and be able to pay a premium price.’ No, consumers are more discerning that,” she continued. She explained that with the regulators stipulating that at least 30 per cent of all coffee blends must have Jamaican coffee, whether high mountain or Blue Mountain, the company is stifled because the quantities are not available. “How do processors survive in the medium term when regulations are put in place that cannot be complied with?” she asked rhetorically. “I think that we need to operate just like all other industries. In the immediate term we need to look at some supplementing of supplies…,” she continued. “There are times where — maybe because of inconsistency of supply, maybe because of straight out unavailability of supply — it becomes very challenging for processors to meet that requirements.” Brown, however, said she is not calling for any wholesale opening up for coffee imports, but is looking for collaboration in terms of the solution. “We want a seat at the table. As the only processor of instant coffee in the island, what we want our regulators [to do] is point us in the direction [of a solution]. Salada Foods is a guaranteed purchaser of coffee in Jamaica.” he said the long-term solution is growing more coffee, pointing out that her company has engaged farmers through the Jamaica Coffee Growers Association to help to boost yields. For now though the company is engaged in innovation, developing new products, and targeting new markets. At 65 years old Brown said it’s very easy for companies like Salada, which have legacy brands and mature brands, to get comfortable and complacent. “However, you have to remember: Just like how time evolves, you have a target consumer base that also evolves — and if we as a company don’t keep up to date with that evolution, the company will not swim. And I think that sitting in the seat as general manager, that reality has really come to the fore. What will Salada have to do now to safeguard the next 65 years?” To swim, the company has been innovating with the introduction of new products. At the height of the COVID-19 pandemic it introduced ginger powder and ginger-turmeric powder to the portfolio. Brown said both did well and continue to do well, with Jamaicans getting more health conscious. The company also added flavoured coffee to the line-up with the introduction of coconut cappucino, caramel, and cinnameg coffees to cater to the tastes of a new generation. “We have some new things coming out very shortly,” she said but declined to tell the Business Observer what those products are. Turning to growth, she continued, “You can grow it by adding new products but then you also grow by filling in the distribution holes, so that’s kind of where we are for the domestic market.” Brown also declined to give a breakdown of the share of Salada’s products which are exported versus how much remain in the domestic market, though she admitted the domestic market accounts for “the lion’s share of sales”. “What we’re doing this year, which I will share with you, is that we are looking at the Caricom footprint, just trying to keep close in our neighbourhood, and we have been making some significant breakthroughs as it relates to our current progress.” Brown said the company’s products are “barely in Caricom”, adding, “We were previously in a few markets. You would find us in British Virgin Islands, you would find us in Bermuda and Cayman, [but] they were just sprinklings. We never took it on aggressively.” She however said the company is seeing the region as a “significant area for growth”. “We’re going into Antigua. We already are in Barbados; what we’re looking for [is to] define our base in Barbados. And we’re also looking to St Lucia.” Salada Foods sent its first shipment of products into Antigua just last week. On the export side, the US is Salada Foods’ biggest market outside of Jamaica. “A lot of times somebody would say, ‘Yeah man, I am in the US.’ But what does that really mean when you said that you’re in the US? Sometimes when you talk about getting into an export market, maybe [it’s] just one account that you’re in. When Salada says that we are in an export market, that’s not what we’re talking about; we’re talking about our presence should be as good as our domestic market or even better. So it does require that we work on markets just like what we worked on here so we speak to our customer accounts and we make sure that our presence is strong in each of these accounts. And though she said the products are doing well in the US, Brown added, “I don’t think that we’re scraping the surface of those markets. And
Grounds for Growth initiative gives small coffee farmers boost
Salada Foods Jamaica and the Jamaica Coffee Growers Association (JCGA) joined forces to launch a coffee sustainability initiative — Grounds for Growth. The initiative focuses on repurposing Salada’s manufacturing bi-products into optimal organic fertilising material to cost-effectively improve the yield of local coffee farmers. The Grounds for Growth initiative launched with a hands-on workshop on a coffee farm in Cedar Valley, St Thomas, on Friday, March 10, 2023. The group of local small farmers participated in interactive demonstrations on sustainable farming practices, including composting using spent coffee grounds for improved yields. “We learned a lot of things like how to test soil and how to make organic fertiliser using coffee grounds and other organic material,” explained a local small farmer Kemar O’Connor. Organic farmer and Jamaica Coffee Growers Association (JCGA) Vice-President Dorienne Rowan-Campbell emphasised that, “our innovation activity provides training for younger farmers in what we call our generation next project. This is important because, if we don’t reach the younger farmers, we won’t have any coffee.” “This workshop is the beginning of something great to come in partnership with Salada,” asserted JCGA President Donald Salmon. The collaboration of Salada and JCGA on Grounds for Growth was a natural one given their shared commitment to the development of the local coffee industry. Salmon outlined that farmers faced several challenges including access to education on best practices. “Farmers need to understand that it is not how much land you have, but how efficiently you use that land,” he added. “We are experimenting: Salada, the University of the West Indies, the University of Technology. We are exploring how we can use spent grounds to reduce the cost of fertiliser, reduce the cost of input to the farmers, and show them new ways of doing things.” Salada Foods Jamaica General Manager Tamii Brown is optimistic about the partnership and the impact it may have on the viability of the local coffee industry. “Salada Foods is one of Jamaica’s largest coffee processing plants, and we are acutely aware of the challenges coffee farmers face in cultivating this beloved agricultural product. The viability of the industry requires innovation, collaboration and action. We have joined forces with the JCGA to explore innovative ways the coffee bean can offer growth from the farm to the processing plant and then back to the farm. Through this collaboration, we will support a cleaner, greener Jamaica where coffee farmers, in particular, spend less to nourish their farms and enhance the quality and quantity of production,” Brown confirmed. Local supply permitting, Salada processes instant coffee three to four times each year. At each process run, the Salada plant generates, as a bi-product, 240,000 pounds of spent grounds on average. Salada is the only local entity producing spent coffee grounds at scale for the farming community. Prior to the Grounds for Growth Initiative, Salada spent well over $1 million per process run on disposal for spent coffee grounds —from plant removal, to gathering, to transportation and discarding. To facilitate the Grounds for Growth initiative, Salada engages in additional activities including drying, bagging and delivery. Though more costly, using the grounds for compost fertiliser brings remarkable benefits for all concerned. Farmers can ethically and cost effectively substitute imported chemical fertilisers with locally sourced, organic spent grounds in compost for fertiliser. With immediate effect, through the JCGA, the farmers can purchase a 100lb bag of spent grounds for $850.00 while stocks last. The delegation at the free, all-day workshop also included representatives from the University of Technology, Jamaica Agricultural Commodities Regulatory Authority, the Tourism Enhancement Fund, and the St Thomas Jamaica Agricultural Society. Salada Foods Jamaica has been a proud Jamaican coffee processing industry member since 1958. The Kingston-based manufacturer is the only soluble coffee processing plant in the English-speaking Caribbean. Under its flagship brand Jamaica Mountain Peak, Salada Foods continues to provide tasty, convenient coffee products at an affordable price for consumers on the go. The recently launched Jamaica Mountain Peak 3in1 flavoured coffee trio: Cinnameg, Caramel and Coconut Cappuccino are now available in stores islandwide. Source: Jamaica Observer
Salada Foods Jamaica and JCGA launch ‘Grounds for Growth’ initiative to support local coffee farmers
Salada Foods Jamaica Limited and the Jamaica Coffee Growers Association (JCGA) have partnered to launch a coffee sustainability initiative called ‘Grounds for Growth’. The project aims to repurpose Salada’s manufacturing byproducts into organic fertilizer material to cost-effectively improve the yield of local coffee farmers. The initiative was launched with a hands-on workshop on a coffee farm in Cedar Valley, St Thomas, where a group of local small farmers participated in interactive demonstrations on sustainable farming practices. The farmers were taught about composting using spent coffee grounds to improve yields and other organic materials. Dorienne Rowan-Campbell, JCGA vice president, emphasised the importance of training younger farmers through their Generation Next project, stating that without reaching younger farmers, there would be no coffee. JCGA president Donald Salmon also expressed his optimism about the partnership and its potential to address the challenges facing farmers. Tamii Brown, Salada Foods Jamaica general manager, expressed her optimism about the partnership, noting that the viability of the local coffee industry requires innovation, collaboration, and action. Brown confirmed that through this collaboration, they will support a cleaner, greener Jamaica, where coffee farmers spend less to nourish their farms and enhance the quality and quantity of production. Salada is the only local entity able to produce spent coffee grounds at scale for the farming community, generating an average of 240,000 pounds of spent grounds from each process run. Prior to the Grounds for Growth Initiative, Salada spent well over $1 million per process run on disposal for spent coffee grounds. To facilitate the initiative, Salada engages in additional activities such as drying, bagging, and delivery. Through the JCGA, farmers can purchase a 100lb bag of spent grounds for $850.00 while stocks last. This allows farmers to ethically and cost-effectively substitute imported chemical fertilizers with locally sourced, organic spent grounds in compost for fertilizer. The free, all-day workshop was attended by representatives from the University of Technology, Agricultural Commodities Regulatory Authority, Tourism Enhancement Fund, and St Thomas Jamaica Agricultural Society. Salada Foods Jamaica has been a proud member of the Jamaican coffee processing industry since 1958, providing affordable and convenient coffee products under its flagship brand Jamaica Mountain Peak. Source: Our Today
Tamii Brown, General Manager of Salada Foods Jamaica Limited
Tamii Brown is an outcome-oriented individual with over 17 years of experience in marketing, leadership and export management and is the current general manager of Salada Foods Jamaica Limited. Brown holds a bachelor of arts in communication studies and Spanish (cum laude) from York University and an MBA from the University of the West Indies. “Blessed with the opportunity to serve at the helm of one of Jamaica’s leading manufacturing companies, I strive to create a space where voices adding value are heard and not overshadowed. At work, I encourage collaborative decision-making, multi-level team huddles and maintain a strict open-door policy. Women are underrepresented globally in the manufacturing industry. Gender diversity can never be understated – it is a core ingredient for innovation. Future-proofing the local manufacturing industry requires us to innovate and to challenge the norms, as needed,” she shared. “Men and women are neither better nor worse… we are just different. One example is we tend to listen differently. Our recent product innovations – the flavoured coffees – were a direct result of listening to our consumers. Our women-led innovation and marketing teams were in tune with consumer needs, open to candid feedback, and were empowered to formulate an innovative product line to the ultimate delight of our consumers.” Source: Observer
Tamii Brown rises to the occasion
When Tamii Brown was appointed as general manager of one of Jamaica’s leading manufacturers in 2022 she was well prepared. Brown, who was employed with Salada Foods Jamaica Limited for five years was excited at the prospect of a new challenge. Backed by a simple, but strategic plan for tackling each day, Brown’s first year in the role saw Salada Foods report record numbers. Notably, operating profit improved and the stakeholder payout was the highest the listed company has seen. The appointment is a great honour to Brown who previously filled the capacity of commercial and corporate affairs manager at local manufacturing giant, Salada Foods. Reflecting on the growth she experienced throughout her career, Brown recalled her first introduction to the working world. “My first job was at a sandwich shop called Mr Sub in Toronto. I was on the assembly line, where I started at the front of adding on the condiments and later graduated to the end of the assembly line where I was entrusted to cut, review and finally bag the sandwiches.” After learning the skills at Mr Sub and completing her first degree in communication studies and Spanish, Brown walked away with a York University Bachelor of Arts ( cum laude) degree to land herself a role as a business development manager at an information technology boutique firm in Jamaica. After a few managerial roles and an MBA later, Brown landed at Salada Foods with over 12 years of experience in marketing, leadership, and export management. Brown credits her career progress to her guiding principles which are heavily influenced by her formative years with her parents. “As in all my roles, both personally and professionally, I hold on to the principle of working for God and not for others. Colossians 3: 23-24 suggests that we hold on to a high standard regardless of who we report to, and I strive to live by that,” Brown shared. “Another principle I learned recently, from my sister no less, is that of cumulative efficiency, giving yourself some grace that on some days you may not hit the mark, but each new day brings new opportunities to make a mark,” she added. The wife and mother of two is also a proud believer in teamwork and collaboration. Buoyed by what she considers to be “the best team” she is also a firm believer in self-actualisation. Her key tip for productivity is setting and communicating clear goals. “I find that a lot of unmet expectations of myself and others stem from a lack of clarity. If I’m not clear on what I’m trying to achieve or others are not clear about a shared vision the results are usually less than desirable. So, I always aim for clarity. I declutter the messaging and break the big pieces of a project into smaller more palatable bites and it tends to work because starting from a place of clarity allows us to see that an overwhelming project is in fact achievable.” Brown is prepared for another year with an empowered mind, and her advice for those who want to follow suit is simple. “Our minds are powerful. Once you can visualise achieving an outcome, the odds are you will achieve this outcome.” Source: The Gleaner / Flair Magazine
Salada working to reduce carbon footprint….one plastic bottle at a time
Known as a roasted coffee company for more than 60 years, Salada Foods Jamaica Limited is moving to reduce its carbon footprint and in the process achieve a bonus of overall improved efficiencies in its operations. The company recently joined the Recycles Partners of Jamaica (RPJ) network of businesses which collect plastic bottles made from polyethylene terephthalate (PET) and high-density polyethylene (HDPE), both of which are derived from petroleum and whose appeal for manufacturers lies in the fact that they can easily be shaped into bottles and containers for packaging foods and beverages, personal-care products, and many other consumer products. When The Gleaner team visited the factory at 20 Bell Road, off Spanish Town Road, Kingston, General Manager Tamii Brown and Quality Assurance Manager Nadine Francis were excited to share the progress Salada has made since getting involved just about two months ago. In addition to a metal cage for storing the bottles, the company also has 55-gallon capacity drums at strategic locations, such as the entrance to the canteen. “Our focus this year has just been on efficiency, in how can me do things better, including in our plant. How do we address the issue of waste management, how can we be a little cleaner with our approach?” Brown asked. “It’s making sure that as a corporate entity when we look behind, that footprint is something that we can be proud about.” Francis had for years been looking for a way to reduce the negative impact of the many plastic bottles she saw in her work environment, given the potential for pollution when they got out into the solid waste stream. “We do use a lot of bottles because we have a canteen and we were just putting the bottles in any bin, throwing them away and the thought came to me that there must be a more-structured approach to the collection and disposal of this product which becomes an environmental hazard once it is discarded,” she told The Gleaner. Francis contacted RPJ after seeing one of their television advertisements and was pleasantly surprised to find that they would provide the cage, on condition that Salada would do the maintenance for it. Once the cage is almost 75 per cent filled, Salada advises RPJ, and a pick-up follows within 5-7 days, by which time it is nearing capacity. The initiative has caught on so well that workers are encouraged to bring their drink bottles from home, but things weren’t always so smooth in the beginning, according to Francis. “At first, it was a bit challenging to get everybody to remember to put the bottles in a specific bin. Some persons were also depositing other materials in it,” he said. So to reinforce the message, notices were placed beside the bins reminding staff of their purpose. This is part of much bigger plan to get Salada on to a path of sustainable environmental activism and practices, Brown pointed out. “We are trying to be more action-oriented and one of our major initiatives in terms of our plant and production is waste management. Just doing cleaner manufacturing, reducing our waste, be better stewards of our resources. We are moving to engender a kind of culture among our staff to get the necessary support in terms of our corporate social responsibility. “We have to make sure that whatever talk we [are] talking, we [are] walking it as well,” Brown added. She and the rest of the management team are convinced that with enough corporate buy-in, initiatives like the one at Bell Road will redound to the national good. “Once you show people the connection between what they do and the likely impact on the food chain, this usually evokes a commitment to change.”
Senior citizen runner Roy Thomas to be honoured tomorrow
Plans are well advanced to honour Roy Thomas, one of the island’s oldest road runners, at the Father’s Day Everyone’s a Winner/The Best Dressed Chicken (EAW/BDC) 3K and 5K family races to be held at Hope Gardens tomorrow. According to Alfred ‘Frano’ Francis, race director, the 95-year-old runner has been among the oldest participants in many of the road races all across Jamaica. “He remains an inspiration to many of us who have embraced this healthy sporting lifestyle,” said Francis. Francis said among the highlights of this year’s EAW/BDC race will be teams vying for the Roy Thomas Trophy. UCT Steppas running club won the inaugural Roy Thomas Award in 2018 and again in 2019. However, this race event did not take place in 2020 or 2021. Among the race teams vying this year for the Roy Thomas trophy will be Bank of Jamaica, Express Fitness, Fitness Warriors, Fraser Fontaine & Kong, Immeasurable Joy, Jamdammers, Legends, Pacers Running Club, Rainforest Caribbean, The Best Dressed Chicken, Trainfit Mile Chasers, UCT Steppas and ZS Medullan. INDIVIDUAL MEDALS Francis noted that on race day, all participants will receive individual medals and the top three father and child duo, in both the 3K and 5K races, will be awarded special trophies. There will also be prizes of free passes to Hope Zoo for the fastest children, under 12 who across the finish line, in addition to trophies for the overall male and female winners in first, second and third places. Other prizes will include sponsor’s Express Fitness’s offer to registered participants who buy a membership card with their dad, to get another membership free and three-day passes to the fitness club. All participants will receive a breakfast option, while the event’s major partner, the Best Dressed Chicken, will provide a special treat for fathers. Bella Oasis Spa will offer massages to runners post-race and the Heart Foundation of Jamaica will be carry out health checks onsite. Catherine’s Peak will keep runners hydrated. Salada Foods will be on location to serve Mountain Peak coffee, while Pure Country will offer a variety of juices to refresh the runners. Local gospel sensation Jermaine Edwards will entertain. https://jamaica-gleaner.com/article/sports/20220618/senior-citizen-runner-roy-thomas-be-honoured-tomorrow