Aquafresh – Water that is pure as nature intended it to be! 0 2018

Aquafresh 01

Pure, natural, and hygienic drinking water bottled under the brand name Aquafresh by Access Natural Water (Pvt) Ltd. which extracts its supplies from deep ground water sources in a rain forest in the Labugamkanda mountains, like all modern health trends is gaining rapid popularity among people seeking a healthier addition to their lifestyles. The unique water with no added chemicals whatsoever contains all natural mineral balances and the bottling company relatively enjoys various standards from accredited authorities which have guided the company to uplift its quality of work.

Mr. Christopher Joshua | Managing Director, Access Natural Water (Pvt) Ltd.
Mr. Christopher Joshua | Managing Director, Access Natural Water (Pvt) Ltd.

BiZnomics met Access Natural Water (Pvt) Ltd. Managing Director Christopher Joshua who started.  “We launched our company in the year 2000 at a time marketing bottled water in Sri Lanka was unthinkable as it was freely available, and in addition there were a few bottled water manufacturers in operation as well”. The Access Group identifying the need for pure, good quality drinking water, in its quest found an aquifer – a layer of soil which retains water – the perfect source in fine deep springs in Labugamkanda in a geologically unique rain forest. The natural springs 200 feet below surface are protected by impermeable upper and lower confining layers, making the aquifer water pure as nature intended it to be.

Continued Managing Director Christopher Joshua, “We put up an environmental friendly factory and bottling plant in the location of the springs from where pure water is extracted, avoiding contamination through surface contact”. Yet in keeping with manufactory requirements to purify bottled water through a certified process before marketing, the company invested in a biological purification process adopting the four steps: aeration, slow sand filtering, micron filtering, and UV treatment which preserves the natural mineral balance at the aquifer.

The company was meticulous in selection of its stainless-steel machinery to ensure that rust and corrosion do not rise. The machines which are oil and grease free have been manufactured at optimum level on schedules in conformity to the company’s certifications and standards: SLS 894, ISO 9001, ITQI Brussels that specify requirements to consistently provided products and services that meet customer and regulatory requirements. The ISO 22000 certification and the Dutch HACCP encourage the organization to identify hazards which might occur in the food products process and to take stringent action to prevent same. Meanwhile the American FDA allows the company to sell water in the European market.

Aquafresh 03

Following the success of the 5 gallon polycarbonate dispenser bottle introduced to the market in 2001 the iconic range of PET bottles came on four years later. The 200 ml bottles in contrast to the 5 gallons are not re-filled. Washing of bottles before re-filling is a fully automated process with the adoption of high pressure nozzles, disinfectants, hot water, chlorine water and lastly drinking water. Managing Director Christopher Joshua says, “The unique design of the PET bottle, which is a first in

the country, revolutionized the bottle industry. Bottled water regulations require drinking water in transparent bottles. Tetrapack (paper) is not allowed although a few glass bottles are in use”. The bottling method for both PET and FG (five gallon) is fully automated and so is the labelling.

The client base of Aquafresh is over 5000 comprising both domestic consumers and corporates including the United Nations’ Organization office, Sri Lankan Airlines, Nestle, Kingsbury, Softlogic, and international chains such as Subway, Burger King, Coffee Bean, Gloria Jean’s Coffees and Bread Talk all which have opted for the superior quality, smooth and refreshing taste, exclusive packaging and the exceptional service that enhances its value – attributes that have garnered  Aquafresh Sri Lanka to be the undisputed leader in the local bottled water industry.

The company engages in advertising campaigns on cable TV, radio, newspapers and magazines. In addition, based on a consumer educative concept, its Lorries travel across the island, are branded. Monthly promotions on selected locations in the Western Province and social media campaigns of Facebook and Instagram are also carried out. This propaganda consistently communicates the quality standards, certification and accolades of Aquafresh water.

 

In a move to repay nature for her bounty of pure water, the staff of Access Natural Water (Pvt) Ltd has planted trees around the area, established herb gardens which are diligently maintained and cared for, in accordance with environmental laws and regulations. But their gratitude to nature goes far beyond that. Since the area of its bottling plant is of great importance in maintaining the forest surrounding, the company deeply cares for its environment and strives to do what is best for it always.

Aquafresh 05
On Left – Mr. Shanil Perera – Chief Operating Officer On Right – Mr. Gamini Kalubowila – General Manager

Aquafresh is the only Sri Lankan brand of alkaline drinking water in the market. Alkaline water in known to contain many health benefits with the key element being that it works against acidifies in the body, contributing towards prevention of illness and disease. Director/Chief Operating Officer Shanil Perera states: “The uniqueness of Aquafresh is many. We have invested in the mechanisms required to provide the nature’s gift of pure water to our customers. We live by our slogan and intention; ‘bringing nature to life’. The natural vital minerals in Aquafresh, iron, calcium carbonate, magnesium carbonate, sodium, potassium, sulphates, and silicon bring health benefits and goodness in every sip.

Seeking business ventures in uncertain times requires exertion of new super human strength of the organization’s director. Aquafresh of the Access Group of the companies has led a new course of sustainability while navigating changes in the now fast moving bottled water industry.

Demand is growing as a result with rising consumer confidence. Consumers see brands as a social status symbol; they want aspirational brands which create a window of opportunity for Aquafresh. All these factors make the market extremely attractive for the immediate future for Access Natural Water (Pvt) Ltd.

By: T.V. Perera
Photography By: Eranga Pilimatalawwe

Leave a Reply

Your email address will not be published. Required fields are marked *

Go Nuts in Kajugama 0 1450

Cashew-in-Sri-Lanka

By: Savannah Audrey
As you drive along the Colombo-Kandy road passing Nittambuwa, a few kilometers away, lies a street display: Kajugama. From a distance, you will spot the vibrant colors of the clothes of the female sellers (Kaju girls as they are fondly called). Kajugama is known for its beautiful girls in traditional dresses of cloth and jacket and long hair who will greet you with vibrant smiles.

Cashew in Sri Lanka
It is said that the Portuguese sailors are the ones who introduced cashew to Sri Lanka. Cashew is something that no one can resist and is used in enhancing the flavor of various dishes. Kaju curry, a delicacy in Sri Lankan cuisine, is a must at most functions held in the country which serves rice and curry. It is not only tasty but is also loaded with vitamins, minerals and antioxidants.  Cashew cultivation involves a lot of risks. The shelling process is laborious and time consuming.

The cashew season in Sri Lanka begins in March and continues through April. Vendors in Kajugama get their nuts from Wariyapola, Wanathavillu, Wewagama, Giriulla, Kalpitiya, Puttalam, Ampara, Mahiyangana, Galgamuwa, Galewela, and villages in the Eastern Province.  The global cashew economy is booming and Sri Lanka has to compete with some of the largest cashew exporters in the world including Africa, Brazil, Vietnam, and neighboring India.
Cont..

Subscribe the BiZnomics magazine for full article

Ministering To Diners with the True Spirit of Crustacean Celebration 0 2149

By Michelle Alles

We at BizNomics Magazine naturally chose this distinguished brand known as the Ministry of Crab to grace the cover story of our first issue and I am deeply honoured to be the one telling it:

Ministry-of-Crab-Dish-03

When two cricketers and a chef came together to bring a culinary homecoming of Sri Lanka’s legendary lagoon crab to the local populace, they didn’t quite expect such magic to happen. Dharshan Munidasa, with his Sri Lankan-Japanese heritage and eternal drive to serve his guests with dishes made from the freshest and finest ingredients, began a journey that would have patrons clamouring to taste his iconic menu, overseas destinations welcoming MoC on their shores, and the brand even being one of his two restaurants to consistently make the prestigious list of Asia’s 50 Best Restaurants.

When the Ministry of Crab was born, the year was 2011 and it was a time that development was moving at a very accelerated pace in Sri Lanka. The rejuvenation of the 400 year old Dutch Hospital also played a very favourable role in the plan, the site being symbolic of Sri Lanka’s progress at the time, so the pieces knitted together perfectly to form an ideal location that guests could enjoy. Kumar Sangakkara and Mahela Jayawardene came on board to co-own and become ‘Ministers’ in this celebrated venture and the phone began to ring off the hook for reservations as word of the mouth-watering dishes spread around Colombo.

Dharshan, a self-taught culinary expert who prides himself on the fact that he never studied culinary arts, is no stranger to the culinary field. His restaurants, Nihonbashi, Kaema Sutra, and The Tuna & The Crab are already sought after eateries by many. For a chef who works so much with crabs, his personality is anything but crabby and he does a fantastic job of expertly balancing his schedule between all three restaurants. In his well-modulated and mellifluous voice, he credits his staff at all his restaurants who work tirelessly to bring about the success of all the restaurant brands. He is one of the rare few who truly gives credit where its due, thanking his staff by name at the grand celebration held last year to mark the Ministry of Crab and Nihonbashi being ranked in the Asia’ 50 Best Restaurants.

Kumar Sangakkara, a veteran cricketer and former Sri Lankan national captain and Mahela Jayawardene, a batting wizard and former Sri Lankan national captain, need absolutely no introduction to our readers. The two of them remain just as focused in their work ethics as they did in their cricketing careers which elevated them to the heights of fame. They have always concentrated on working with like-minded people with similar ambitions and goals, and it was no surprise that they were more than happy to be a part of the ‘Ministry’, which is an excellent blend of partnership and friendship.

Behind Dharshan’s pleasant and quiet demeanour, there lies a steely determination which has brought him thus far and made him the iconic figure he is today. This, when united with the perseverance and drive of Kumar and Mahela, made no better combination to embark on a journey that would take them to heights few can achieve. The Ministry of Crab is a celebration of Sri Lanka’s finest seafood, from the succulent King Prawns found in the rivers running across the island to fresh Clams and Oysters from the lagoons. The restaurant has been an been an essential part of Dharshan’s journey and this venture alone has gone further and is so unique that many dining cultures worldwide find it interesting and financially viable to invest in.

Ministering To Diners with the True Spirit of Crustacean Celebration

Dharshan is one of the rare souls who value the rich supply of natural resources that Sri Lanka possesses. Coming from a country like Japan that uses every available inch of space, he was fascinated with the large garden at his home and visiting the parks in Colombo, those of which were rare back in Tokyo. Outdoors, animals, fishing and other activities suddenly became more accessible and a part of him. The strong, individualistic Scorpio grew up respecting two food cultures and believing that fusion cuisine was not the best representation of what food really is. Never expecting to come this far in his chosen field, Dharshan’s journey began as a university student when he started cooking for himself as he didn’t like the cafeteria food served on campus.

Ministry-of-Crab-Dish-01 Ministry-of-Crab-Dish-002

After the success of Nihonbashi, it became quite clear that Dharshan had given tuna an exciting place on the plates of Colombo’s diners and it was not long before he decided that crab should follow. Mahela and Kumar, fondly known as ‘Sanga’ to all, told us that the idea for the restaurant was initially spoken about over a glass of wine at a meal and the journey since then has been incredible. Not without its challenges, as can be expected of anything new, the three ‘Ministers’ lived up to their characters, all three of them having learned much and come a long way in their individual journeys, and overcame all odds to create a must-visit restaurant in Sri Lanka and reap the sweet harvest of success.

“I believe in good ingredients making good food. The best representation of food is respect for ingredients, respect for handling them and putting the least amount of work into them to produce an amazing dish. We make food not as a meal, but as joy, as a passion. The secret of making delicious cuisine is simple: amazing ingredients, nothing else. Finding the best ingredients are not always easy, but the meal that they make is always worth it. Stating our individuality and delivering the best product can be challenging, but the end result is what puts Sri Lanka on the map as a culinary destination and keeps the world knocking at our doors,” revealed Dharshan.

Kumar noted that the journey of MoC has been a very exciting one “Sri Lanka is a beautiful island nation, which is reflected in the seafood available to us. Our oceans, unlike those in many Southeast Asian countries, are clean and this is why our seafood is simply amazing. For all of us, it’s been a very interesting journey and for me, this is the realisation of my dream to be part of a culinary experience and I couldn’t have chosen two more excellent partners to travel this road with,” he said.

“Sanga and I love our food and have always been regulars at Dharshan’s restaurants, so when this concept came about, it seemed like an interesting venture and a no-brainer for us to come on board. We are truly proud of MoC’s success and growth. You need to enjoy what you do and that’s exactly what we’re doing. We are in the process of expansion and we are excited to see where it will take us. It’s a journey that we’re relishing and the finish line is nowhere in sight,” said Mahela.

Ministry of Crab Dish

It has been a busy year for Dharshan with popup restaurants and meetings in various countries and brain storming with his staff and teams. There are seven restaurants to open in the next few months so there are even busier times ahead. Despite all that, he has found time to tuck a new venture under his belt, which has helped him realise how much he enjoys planning and designing.

The ‘Next Innings’ for these three gentlemen are not far behind. We look forward to the opening of this venture and will bring you details as events unfold.