"The UWI, Mona, as part of its strategic focus to support industries, has created new opportunities for companies to utilise locally grown carbohydrate produce in the development of value-added consumer products. 

The latest company to tap into this opportunity is Consolidated Bakeries Jamaica Limited (which trades as Purity Bakeries), with a new line of gluten-free and low-gluten products called F1RST.

The F1RST line of products will feature, as one of its main ingredients, high-quality cassava flour, sourced from The UWI's Agricultural Research and Innovation Facility in Elim, St Elizabeth.

While we were not involved in the manufacturing process, we were consulted on how the cassava flour may be used in baked goods formulations [and] we expect to have an ongoing, long-term relationship with Purity, said Dr Ian Thompson, researcher and project manager for The UWI facility. 

Managing Director of Purity Bakeries, Anthony Chang, agreed, underscoring the company's stance on using local ingredients. We have a mandate to use as many local ingredients as possible in our production. The fact that The UWI has it [high-quality cassava flour] available, and it was marketed to us by Dr Thompson, we decided to do it, he told UWIMONA Now." 

Dr. Ian Thompson is a member of the Department of Chemistry in the Faculty of Science and Technology, The UWI Mona.

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