The Scientific Research Council (SRC) is reminding the public that it plays a vital role as a comprehensive support system for agro-processing ventures.

In addressing the long-standing call for increased agro-processing within Jamaica, the SRC is reassuring entrepreneurs that prior scientific knowledge is not a prerequisite for product development as it is a “one-stop shop” for product development needs, guiding micro and small agro-processors from idea conception to market realisation, thereby unlocking export opportunities and fostering economic growth.

Agro-processing, defined as the transformation of agricultural, forestry, and fishery outputs into usable products, encompasses a diverse array of goods, ranging from food items to non-food products, such as beverages, fruit jams, sauces, cosmetics, and pharmaceuticals, among others. Despite the perceived complexity of agro-processing, the SRC underscores its commitment to simplifying the journey for entrepreneurs.

“The first step is to have a clarification meeting, where we understand the client’s expectations. From there, a scientist is assigned to facilitate product development, ensuring that individuals with no prior scientific background can participate seamlessly,” said Ryan Francis, manager of the product research and development division at the SRC.

Giving the Jamaica Observer a rundown of its operations and processes, he explained that once discussed and documented, a scientist is assigned to do that product development, after which the client is contacted to go through the process of doing a sensory evaluation for a sample of the product to arrive at a prototype, and once the client accepts, the product is then scaled up at its pilot plant factory. Though the SRC is responsible for the formulation or recipe of that product, it can be taken anywhere to be produced if a client chooses not to manufacture with the SRC.

Product development usually takes up to three months, with scientists experimenting in a lab to develop the prototype through different testing until a prototype matches the client’s expectations. Once that product is approved, a letter of intent is curated, and work can commence.

“The first scale-up is covered in your first payment and deposit; after the letter of intent, it has the cost for the scale-up nutritional facts panel and the cost for microbe; we cover all the relevant costs, so for a smooth process, you can go through the door with a final product,” Grace-Ann Junor, team leader in food production development at the SRC, explained to the
Business Observer.

Though it sounds like an impel process, Junor urged potential or aspiring agro-processors to build up the capital to begin the process, as it is a costly venture, with product development alone costing up to $100,000. Without planning and research, she says, it will be likely that the product won’t make it to the shelves.

“Don’t go ahead and make a deposit to your account until you are clear and understand the rigours that involve it and that you have capital that can carry your product. For me, it’s a waste of time for us to do a shelved product,” said Junor.

And though there are calls for more agro-processing to take place, she says oftentimes clients are unaware of where to get their raw materials to ensure sustainability and to continue scaling their business and product. A typical misconception, Junor has observed, is that clients believe that having a source of a plant in their backyard or neighbour’s yard will not be enough for continued production; however, the SRC does offer assistance in finding a sustainable source for manufacturing.

“At all types, we want the client to know if this is a no or a yes product. So we go through the tweaking and determine if you can’t secure it; we refer them to RADA at times if it is something we think RADA can assist them with, to identify farmers,” said Junor.

Currently, the SRC is working on over 25 formulations for various clients; however, it makes 60 prototypes per year, and only five or 10 per cent make it to market as a lot dwindles along the way. She asserts that funding is usually the major reason for the stop of production or moving ahead with scaling up plans.

“We want more products out there; we do this with all of our hearts, so we want to see the products out there on the shelf,” said Junor.