The Dominion Post newspaper today recognised Shott's placement in the Deloitte Fast 50 Awards for the second year in succession together with it being a finalist in the Wellington Gold Awards.
In the article, http://www.stuff.co.nz/business/industries/5958807/Fruits-of-their-labour-bring-Shott-of-success Joint Chief Executive Richard Plimmer said Shott has been mulling producing a hot chocolate. The powdered brown stuff we buy in supermarkets is not the real deal, he says, and the Wellington coffee and fruit syrup manufacturer can do better. "The stuff in supermarkets is actually hot cocoa. I've always had a vision of being able to create a liquid version of a bar of chocolate."
If it comes to fruition the product will join an ever-expanding range of products made in Shott's Lower Hutt plant.
The focus is on hot drinks but most of its products can be consumed as hot or cold beverages. Unlike its competitors' offerings, Shott's products are not pasteurised – so customers can smell and taste the fruit juice in its juice syrups, which also have a higher percentage of fruit, he says.
Shott uses New Zealand ingredients, including South Island honey and ginger from Auckland, when it can, but sources others, such as passionfruit juice, from overseas. The most popular product is still its lemon, honey and ginger syrup, which accounts for about 40 per cent of the one million bottles the company is producing a year.
Sales of the lemon and honey concoction doubled after Shott began selling it in pharmacies in winter last year, Plimmer says. "You can't make claims about these things, but it's almost a miracl product. We get pregnant women ringing us up saying it's fantastic for morning sickness, we get cancer sufferers saying it's the only thing they can keep down. "It's a marinade, it's good with whisky and gin. I tell people they should just bathe in it to get the all-over experience."
Comments
Post has no comments.