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The Classics

Photo Flashback: Condensed milk in stages

Published:Friday | January 19, 2024 | 7:31 AM
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This is a front view of the Condensery in Bog Walk. Tall, stately coconut palms grace the entrance, and in the background stands a truck, which has brought churns to the condensery.
When the churns arrive at the Bybrook Condensery, they are placed on a conveyor belt and then tipped over so that the milk may be weighed and tested. At left, churns are being put on the conveyor belt. On the right are more churns, which will soon be put on, too.
Here is the vacuum pan in which the condensation of milk takes place. A worker in this section takes a look to see just how far the process has gone.
The final stage in condensed milk preparation at the condenser is labelling the tins. After this they are packed in boxes, each of which takes 48 tins.
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When the Bybrook Condensery at Bog Walk in St. Catherine began its operations in 1939, the output of condensed milk was not half what it is today. At that time, Jamaica's population was not as large as it is now, but even then, the output was inadequate for the then drinkers of this sweetened milk product. The ability of the condenserey to fill local demand isn't a thing of today only or even of last year. This has been the case since 1950