Sonya Dunstan provides ‘A Taste of the Caribbean’
SONYA DUNSTAN describes herself as being creative with a passion for ceramics as well as art and craft. Because of this creativity, she planned to pursue a career in that field; however, her parents were not supportive of the idea.
“They did not like that idea,” said Dunstan. “They said I could not make money from ceramics or art and craft. That was when I decided to study food and beverage management. I am creative in food and beverage, therefore, one could say I got my wish.”
Dunstan is owner of A Taste of The Caribbean Ltd, a company she started in 2005, which manufactures guava jellies, coconut and curry, and Scotch bonnet sauces; as well as low-calorie dressings made from lemon grass, mangoes, sorrel, ginger and other local fruits and vegetables under the brand name Dunson’s.
“While I worked in the tourism sector as a banquet supervisor, the visitors used to say they loved the taste of the products at the hotel; however, the packaging could be improved.
“They advised that the appeal, based on the packaging, wasn’t there. Consequently, I started to make my own products to sell, and the feedback was encouraging,” she explained.
BRANCHING INTO SAUCES
Dunstan first experimented with rum fudges made with different flavours, including coffee and chocolate. Later, she made tamarind balls, which were also well received. However, she did not continue this line, as she did not have the right equipment.
Her decision to settle on a line of condiments came following a conversation with guests at the hotel.
“The guests who stayed for three or more weeks would know whenever we used a different chef because the taste of the meals was not consistent,” she explained.
“I came up with sauces, advised the chefs how much to use to maintain consistency and save cost. From there, I started to produce my own line of sauces.”
In the early days, Dunstan operated from her home. She used her four-burner stove to prepare the condiments, receiving assistance from her neighbours to lift the pots to her living room, where she would fill the bottles with a measuring cup and a funnel.
“My house was not big and I would literally go outside with the pots to get into the living room. But I was determined to do well because I knew that there was a market for sauces. I also do my research before I make a product and this has helped me to be able to do well,” she stated, while adding that Jamaica has some of the best sources of raw material for her products.