Starter Kit. Idea 224 of 500. Cluster 11
Cinnamon-infused honey, sugar and salt as a range
The mechanism, from the book
The imitation out-earns the original. Vietnam earns more from cassia than Sri Lanka does from true cinnamon, because the cassia arrives on the shelf as a product and the cinnamon arrives at the port as a bale.
The first step
Infuse small batches of honey, sugar and salt with true cinnamon in your kitchen, jar 20 of each, and take them to a weekend market and 3 delicatessens. Ask the owners which one they would stock and at what price. The proof is the product that sells out and a stockist's first order.
- Who pays first
- A delicatessen or gift shop owner who wants a local product range with a story that tourists and residents will both buy.
- What leaves today
- The cinnamon that flavours honey and salt abroad is bought as raw spice, and the finished range, with its margin, is made elsewhere.
Ask first
- the area Medical Officer of Health. Ask what a home kitchen needs before selling infused honey, sugar and salt.
- Sri Lanka Standards Institution. Ask which standard applies to flavoured honey sold in jars.
Check before you spend
Whether your kitchen has food approval, and whether the honey you buy is tested pure before you add cinnamon and sell it.
Find out these three numbers
- What does a jar of cinnamon honey sell for in a delicatessen?
- How much cinnamon flavours one jar properly?
- Which of the three sells fastest at a weekend market?
A comparison from the book
Zermatt. Chapter Five
"This is what people mean when they say a brand. It is not a logo."
A range that always carries the name of here is a brand, not just three jars.
The test
Does it keep value that now leaves the island, or build the proof that lets somebody else do so?
From the appendix of Why Not Sri Lanka? by Dr Maheshika Halbeisen. The idea and the mechanism are the book's; this kit was written for the site.