Christmas Condiments: A Practical Approach

Are you in need of the perfect accompaniment to your Christmas dinner?

CARIRI's CFSC Biotechnology Unit brings to you the spirit of Christmas with their interactive session on Christmas Condiments. Participants learned both practical and theoretical for Chow Chow and a Sorrel Sauce at our Centre for Enterprise Development, Innovation Avenue Freeport on Friday 18th November 2016.

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Are you choosing the right additives for your product?

CARIRI's Biotechnology unit recently hosted their 6th workshop "Are you choosing the right additives for your product?" on Friday 14th October 2016 at the Centre for Enterprise Development, Innovation Avenue, Freeport. The session was well attended by over 40 professionals from various backgrounds in the food and beverage sector.
Participants were exposed to local and international regulations, selecting the right additives for your product, determining the right preservatives and additives required. All participants after the session were able to identify legal requirements for exporting to several countries, as well as the proper method of calculation for preservatives and additives to meet industry standards.

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Best Pest Management Practices

On Friday 10th June 2016 CARIRI's Caribbean Food Safety Centre (CFSC) held their third workshop on best pest management practices. The event was well attended by over 40 participants from the Food and Beverage Sector. The session also featured guest speakers from Rentokil and the Pest Control Association of Trinidad and Tobago.

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Techniques for Making Signature Sauces into Successful Businesses

Sauces and seasonings are at the heart of great cuisine. On Friday 22nd July 2016 CARIRI's Caribbean Food Safety Centre (CFSC) held their forth workshop entitled, “Techniques for making signature sauces into successful businesses” at CARIRI’s Head Office located at U.W.I. Campus, St. Augustine. The workshop was well attended by over 20 participants from the Food and Beverage Sector.

Participants spent one day understanding both the practical and theoretical aspects of mastering fundamental sauces while introducing fundamentals of Food safety through case studies . Topics covered include:

  • Basic Food Microbiology
  • Cleaning & Sanitation techniques
  • Intense case studies keeping in theme with sauces
  • Processing of Pepper Sauce, Barbecue Sauce and Green Seasoning

Participants will also leave equipped with the right tools and strategies to start or propel their business forward. The session features expert speakers from the Intellectual Property Office as well as CARIRI's Business Hatchery who will be providing information on:

  • Fundamentals of business planning
  • Challenges for Startups
  • Making your brand work for you

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Food Processing for Christmas

On Friday 10th November 2017 CARIRI’s Biotechnology department hosted their first workshop on Food Processing for Christmas. Due to the overwhelming demand from the public a repeat session was also conducted on Friday 17th November 2017 at CARIRI’s Centre for Enterprise Development, Innovation Avenue, Freeport. The workshop was intended to assist local processors as well as the general public in utilizing information conveyed regarding the production of hams, sauces and beverages in their local Christmas preparations. This year we demonstrated the scientific principles in the production of the following items:

  • Lamb curing
  • Sorrel sauce
  • Ponch a crème (eggless) with Chai flavor

One key factor of the workshops was the versatility of the techniques being demonstrated. The science taught in the workshops can be applied to several different meal options. For example the brining/ curing principle being demonstrated on a leg of lamb can easily be translated to other meats such as chicken, duck, pork and other meat hams. 

The Sorrel Sauce is in keeping with our tradition of sorrel and is an excellent substitute for Cranberry sauce which accompanies our Christmas meats. The production principles that we intend to demonstrate can hold true to other sauces that require pasteurization such as pepper sauce and even green seasoning.

For the ponch de crème we decided to mix it up with a fun spin by using a Chai flavor and also doing an eggless version which is highly requested. The technique demonstrated can be used on different flavors such as chocolate, coffee, coconut etc. the possibilities are endless!

The workshops boasted over 70 participants from the food and beverage industry as well as several students, housewives and budding food entrepreneurs who capitalized on the knowledge gained to start small businesses targeted towards these products.

 

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Food Safety at Christmastime

Theory for Practical Sessions