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Monday, 23 November 2009 05:39 UAE time

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Training case study

by ArabianBusiness.com staff writer  on Sunday, 22 March 2009
Monin’s Tihomir Gergov.

"We also save time because of the unique packaging we've developed. The pourer has automatic closure which makes it very simple for bartenders, but we also offer a pump-cap, which is very helpful for foodservice. It saves time and also measures out a consistent measure.

"Cost-wise, when you use a shelf-stable product - our purée has a shelf-life of 15 days - it's more efficient and saves money compared to using fresh fruit or products," Darthéré continues.

"And on top of these benefits, I pointed out that all over the world at the moment there seems to be an increasing trend for healthy foods and drinks. People are trying to take care of themselves and as a result are looking for natural-based beverages, so a real fruit purée is right on the market trend."

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The point of the training session is also to educate participants regarding how to use the product, so Darthéré's presentation is followed by a demonstration and tasting session conducted by Monin beverage chef for the region Tihomir Gergov.

"They need to experience the product themselves and taste it themselves," asserts Darthéré.

"When they themselves are convinced by the product, they will find their own arguments for it, which is good because of course each market is different.

"So this session is extremely important for us to ensure a good launching across the market."

Conclusion:

This year will be a busy one for Monin, with the launch of several new syrup flavours, a new red fruits sauce flavour and the steady introduction of new flavours to the purée line.

"Our aim is ultimately to be the sole supplier for flavouring," explains Darthéré. "So as long as we have all the different types of flavouring you can find - syrups, sauces, purées - then we will be able to build a strong partnership with our customers, be they restaurants, bars or coffee shops.

"They will know they can get any type of flavouring from us and use our beverage chefs to help them develop appropriate applications for their outlets."

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