Caribbean Producers Jamaica introduces Constanza Condiments
Caribbean Producers Jamaica (CPJ) rolled out the Montego Bay leg of the official launch of the Constanza line of condiments in Jamaica.
The launch happened Sunday, April 23, at the Hilton Rose Hall Resort & Spa and saw representatives from hotels, supermarket chains and retailers in attendance. Guests were afforded the opportunity to taste test the products in the menu items served up for refreshments.
Speaking at the launch CPJ Director of Retail Sales Rojah Thomas outlined the move to bring Constanza to the Jamaican market.
“Constanza as a brand represents flavour, freshness and has a range of high-quality products at an affordable cost. We are very excited about the garlic paste; it’s a unique product as not a lot of other condiment brands have a garlic paste. The liquid seasoning is another in the line that we’re excited about, as well. It’s a whole range of items with some new additions and this will cause the market to adjust and adapt but we think it’s a very good range, so we’re happy to launch it in Jamaica,” Thomas said.
“Through our social media pages, we will be educating the public on how best to use these products, and providing deals. We want this to be a staple in the Jamaican market and our partners from Constanza are excited about expanding in Jamaica as well,” Thomas added.
Export manager for Constanza Yisbel Liranzo, in an interview with Thursday Food, explained the benefits that the line will bring to the market.
“Constanza is made with 100 per cent natural ingredients, our brand represents practicality and affordability. We’re going to help homes, restaurants, and stores by bringing conveniency without sacrificing flavour and their pockets,” Liranzo expressed.
Constanza was established in the Dominican Republic in 1986 and is a market leader in the Dominican market. The product lines include garlic paste, liquid seasoning, seasoning powders (including all-purpose and chicken), mayonnaise, sauces (including Worcestershire, Chinese), vinegar and oregano.
Text & Photos: Aceion Cunningham
