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The McIlhenny Company and Louisiana’s Favorite PepperSauce

The McIlhenny Company and Louisiana’s Favorite PepperSauce. By Ebiere Ekadi. The Origins of “Original Red Sauce”. Made from the Tabasco Pepper Salt, Pepper and Vinegar Edmund McIlhenny given seeds of Capsicum frutescens peppers

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The McIlhenny Company and Louisiana’s Favorite PepperSauce

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  1. The McIlhenny Company and Louisiana’s Favorite PepperSauce By EbiereEkadi

  2. The Origins of “Original Red Sauce” • Made from the Tabasco Pepper • Salt, Pepper and Vinegar • Edmund McIlhenny given seeds of Capsicum frutescens • peppers • Cultivated seeds on Avery Island and created his first pepper sauce Edmund McIlhenny, creator of Tabasco Pepper Sauce

  3. Flavor in the“Reconstruction South” • Diet of Reconstruction South bland by LA standards • Created pepper sauce from via simpler process (little • machinery) • Create mash by crushing the reddest peppers • Mixed with Avery Island Salt • Aged Mash for 30 days in crockery jars and barrels • Blended mash with French white wine vinegar • Aged for another 30 days • Strained and bottled in cologne type small bottles The Tabasco Pepper

  4. McIlhenny Company Today • Labeled in 22 languages and dialects • Sold in over 165 countries and territories • Added to soldiers rations • Used in restaurants around the globe • Still on Avery Island • 200 employees live on the island • Flavors: Original Red Sauce, Green Jalapeno, Chipotle, Buffalo Style Hot, Habanero, Garlic Pepper, Sweet & Spicy The Tabasco Sauces

  5. THE PROCESS:How Tabasco is Made • Extremely Quality Based • The Peppers (originally from Mexico or Central America) • Aged for three years after picked and mashed • Mash placed in oak barrels and the wooden tops are covered in Avery Island Salt • Salt acts as a natural barrier to protect the contents from spoiling “le petit bâton rouge” The Tabasco Sauces

  6. THE PROCESS:How Tabasco is Made • The mash is inspected by a member of the McIlhenny • family • When approved, the fully aged mash is then blended with high-quality distilled vinegar • Numerous stirrings and about four weeks later, the pepper skins, pulp and seeds are strained out using three different-sized screens • Then the “finished” sauce is bottled by modern methods, labeled in 22 languages and dialects, and prepared for shipment to over 165 countries and territories around the world. • LINK TO VIDEO The Barrels

  7. INSPECTIONS:Controlling Quality • Inspection primarily on labeling correctly • Acquire Automation (www.acquire-automation.com) • for 360 degree inspection • The inspection station can read barcodes, verify text, inspect graphics and measure features at production line speeds of up to 1,200 parts per minute. The Tabasco Sauces

  8. ACHIEVING SUSTAINABILITY • Since its early days, McIlhenny Company has manufactured its premier product in a sustainable manner. The Tabasco Sauces

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