The SRC’s Product Research and Development teams consist of highly skilled, experienced, and innovative Food and Personal Care Product Scientists under the Food Unit and the Natural Products Unit. These Units provide assistance to all clients and potential clients from concept to market. The process includes ideation, prototype development and or standardization, and commercialization.
Services to our food clients include pilot plant feasibility testing, food safety, sensory evaluation and analysis, shelf-life studies, and nutritional facts panel generation. The team also facilitates training and consultancy in various aspects of Food Development. The Food team has the expertise to develop products categories that include:
SRC’s Natural Products Unit (NPU) carries out research into the transformation of Jamaica’s indigenous and natural resources into viable commercial products such as:
The Wastewater Management Unit aims to establish Environmentally-Sound Wastewater Management in Jamaica in order to significantly reduce and prevent the adverse impact of wastewater from domestic, agricultural and industrial activities on natural resources and eco-systems. The Unit provides communities, companies and individuals with environmentally-friendly anaerobic wastewater treatment systems, technical assistance and training in the operation and management of these systems. The SRC has successfully commissioned over 360 systems which include biodigesters, Up-flow Anaerobic Sludge Blankets (UASB) and Biodigester Septic Tanks (BSTTM) to replace soak-away pits.
Spiraling fuel costs have increased the need for alternate forms of energy such as Biogas, which is relatively cheaper than other sources of fuel, such as Liquid Petroleum Gas (LPG) and electricity.
The Analytical Services Department is an ISO/IEC 17025:2017 accredited testing laboratory offers a wide range of services to water, food, cosmetic, natural products, cannabis, and mushroom industries. The lab conducts both chemical and microbiological tests on various products, for safety, quality control and conformity to local and international requirements/regulations.
Our areas of expertise include the analysis of:
These services help clients monitor and maintain product quality, satisfy customer needs, meet international quality standards, reduce spoilage and production costs and food safety.
The SRC supports the growth and development of MSME’s through the provision of services at various stages of product development. The consolidation of ideas, market survey information, and feasibility studies are facilitated by representatives of the Marketing and Corporate Communications Division. For clients further along the production process, prototype development and testing is facilitated by the Pilot Plant. We provide Technical Documents for product formulation, including nutrition analysis and development of Nutrition Fact Panels. We also facilitate training in Good Manufacturing Practices (GMP), Canning, and Food Preservation. Currently, we facilitate and execute production in the following categories:
Clients requiring access to the physical Pilot Plant, have been accommodated for schedule processing, thermal processing, milling, drying and bottling. The range of products generated by the SRC includes, but is not limited to:
Food Pilot Plant supports the growth of the local food industry through the utilization of indigenous and local crops to produce new food products, and the provision of training and technical assistance to food processors. Traditionally known as the Food Technology Institute (FTI), it nurtures and supports cottage industries and provides incubation services for micro, small and medium-sized entities. The Pilot Plant offers training courses and workshops in food processing activities. It is also involved in evaluating and improving food processing methods, as well as transfer of technology to the Jamaican Society.
Some products Manufactured at the Pilot Plant
The SRC has developed processes and manufactured a suite of pea soups – vegetarian and non-vegetarian and mannish water (goat soup); minimally processed foods – yellow-yam, green banana and sweet potato; jerked seasoning and smoked products and a variety of exotic condiments, juices and preserves. Some of the products developed involve the use of breadfruit, yam and potato to make flour and chips; fruits such as mango, pineapple and June-plum (golden apple) to make jams and jellies; sorrel to make squash, chutney, sauce and topping; and banana to make chips, figs and clarified banana juice. Many of its products are market-ready.
As an advocate of quality, which, in a nutshell, means that we exist to meet the needs of our customers, SRC is committed to fulfilling its mandate to assisting the agro-industrial, health and other sectors. Through our highly-qualified and experienced team of certified experts, SRC is able to offer consultancy services to companies who are customer-focused and who have a business strategy of operating at international standards. We assist these companies in meeting the requirements of the ISO standard for quality management systems (QMS) as well as the requirements for food safety systems such as Hazard Analysis Critical Control Point (HACCP) and prerequisite programs such as Good Manufacturing Practices (GMP)
Our consultants assess companies and identify gaps in their business operations in relation to these international requirements. Such assessments enable companies to determine the current status of their business and food safety processes and to develop actions for closing the identified gaps.
Our food processing courses are NCTVET certified and include: meat processing, sauce processing, canning, and the production of jams, jellies and natural juices. Other training programmes include: preparation of personal care products, and operation and maintenance of anaerobic wastewater treatment systems. As a complement to the training programmes in GMP and HACCP, the SRC has developed and offer training videos to assist companies in meeting the requirements of the relevant food safety standards and laws.
The major thrust of the Tissue Culture Unit in the Biotechnology Department is propagating and preserving plants of national and economic value. The Unit has saved the nation significant sums of foreign exchange, as its activities have resulted in a decline in the volume of imported tissue-cultured plants. We have also developed the capability to locally produce large volumes of healthy, disease-free plants in flexible, economic quantities
We are involved in the development of custom-propagated plants for meeting individual requirements and contract propagation of rare and well-known varieties of ornamental plants with due safeguards to international regulatory requirements. In vitro cultivation techniques are applied in our ISO 9001: 2015 certified labs to achieve efficient production of high quality ornamental plants and economically significant food crops.
The Biotechnology Department (Tissue Culture & Plant Diagnostic Unit) also partners with international agencies, such as the International Atomic Agency (IAEA), to conduct research in the area of crop improvement.
Courses are offered annually and are open to groups or individuals who are interested in developing skills in tissue culture or practising tissue culture on a small scale for their own businesses.
The Science & Technology Education Unit (STEU) is the schools’ public education arm of the Scientific Research Council, with a general mission to promote the interest, awareness and understanding of Science & Technology among our school population. Its activities are geared at: contributing to a higher number of students qualified and literate in Science & Technology, increasing the number of graduates entering careers in Science and Technology and to providing teachers with first-hand experience of industry examples of Science and Technology at work, which will improve their delivery in the classroom.
STEU, for the past three decades, has driven the country’s thrust of scientific awareness and application by building and strengthening capacities in the areas of Science, Technology and Innovation, specifically Science Education, as an enabler for poverty reduction, growth and socio-economic development. The launching of the Schools’ Science & Technology Societies (science clubs) in 1996 created the pathway by which students could engage in various activities such as The Science and Technology National essay, oratory, poster and performing arts competition, the Young Inventors/Innovators competition, the STEM Ambassadors program, STEM Virtual Experiment Series, Science Summer camps and the Conversations in Science Series. These activities seek to strengthen their understanding of science & technology in an informal yet stimulating manner.
These programs are made possible through collaborative networks established across companies and the support of other stakeholders such as the European Union, Digicel Foundation, Food for the Poor Jamaica, American Friends of Jamaica and Caribbean Broilers. Their assistance led to the implementation of several capacity building projects such as the establishment of a bio-digester system and a piggery unit at the Carron Hall High School in St. Mary.
The Association of Science Teachers of Jamaica (ASTJ)
The Ministry of Education
Public & Private Sector Bodies
Research & Development of a Natural Pesticide from various natural products
To increase the attractiveness of ST&I to students
To increase the number of graduates entering careers in ST&I
To foster curiosity and interest in science among primary/prep school students
To contribute to higher numbers of students qualified and literate in ST&I
To equip teachers with resources to better teach science through professional development programmes
To provide teachers with first-hand experience of industry examples of ST&I at work, which will improve their delivery in the classroom.
P.O. Box 350, Hope Gardens Kingston 6, Jamaica, W.I.
Tel: (876) 927-1771-4; 977-2191; 977-1110
Fax: (876) 927-1990
Follow our newsletter to stay updated about the agency.