The Editor, Sir:

A lot of the patter about patties seem to be dealing with the outer crust rather than the meat of the matter. This is whether Jamaica is willing and able to maximise its share of the growing taste and demand internationally for Jamaican patties.

I happen to have had a good personal relationship with both Vincents - Chang of Tastee and HoSang of Caribbean Food Delights. I know that both are first-rate bakers with excellent products; and that neither man is afraid of competition in or outside of Jamaica.

I remember years ago in New York when HoSang opened what was then the biggest patty factory anywhere, with huge silos for storing flour and machines programmed for mass production. At that time, as a conscientious dual citizen, he worried about being unable to get sufficient quantities of pepper and thyme from his native Jamaica. His home market just wasn't producing enough. His business has grown tremendously since having outlets through wholesale stores run by Costco, Wal-Mart, Pathmark, Winn Dixie, etc. I just wonder if Jamaicans at home ever took much advantage of that opportunity.

In another part of the Bronx at East Gunhill Road, the Hawthornes, Jamaican operators of Golden Krust, were spreading their wings to meet the increasing popularity and demand for patties. Today, they have more than 120 stores and franchises in many places in America. Again, I wonder if we are supplying any of the necessary ingredients. At one time, our former director of tourism, John Pringle, was trying to fill the demand for patties in London. He even wanted to take a master patty baker to England. Did Jamaicans at home cash in on the possibilities?

Imported patties

So now we grumble about imported patties without thinking of the enormous possibilities for supplying raw materials for the increased production that must come with the growth of our own exports. If Tastee can get a fair share of the CARICOM market and Jamaican farmers can produce and sell thyme and pepper to all who care to produce patties worldwide, we wouldn't have time to murmur. But I am hearing of local sauce producers who have to be importing thyme!

About 30 per cent of the patty is made from imported flour. That has never been a problem; and it shouldn't be. The great chocolate confectioners of Europe used to make their products with our cocoa and sugar. They added their manufacturing and marketing skills and have us eating our of their hands. The time is opportune for us to get more aggressive and less petty with the patty.

I am, etc.,

KEN JONES

kensjones2002@yahoo.com