Our most popular street food undoubtedly is doubles. It is part of our culture for breakfast, lunch or dinner. No other food comes close to the champion of Trini food culture. It reflects our heritage mix: the chadow beni herb, the Indian origins, the tamarind and pepper sauce, the five-channa spoon (for operational efficiency), and the gunslinger moves of the seller. Despite its appeal, doubles have significant challenges, which could relegate it to a super niche status.
Every self-respecting Trini knows the history of how we assembled our beloved street food differently from the original Indian version. Princes Town was the epicentre, but somewhere else on the planet, one might look at this tasty, unique dish and question its relevance to stand up to the global culinary trends. Like how our steelpan got a foreign twist of innovation that ruffled us, someone, or somewhere, an entrepreneur true to their DNA will transform doubles to global food status with high export capability.
Look at what some food entrepreneurs did to the industry to make it more dominant. McDonald has moved the hamburger out of the kitchen, giving it a global appeal. Taco Bell and Pizza Hut followed. Mexicans and Italians probably were upset with that transformation. Starbucks’s marketing model was developed in a country that does not grow coffee; coffee producers are now at their mercy. Read More
Doubles needs a new sweet sauce—innovation. (n.d.). Www.guardian.co.tt. Retrieved September 27, 2023, from https://www.guardian.co.tt/business/doubles-needs-a-new-sweet-sauceinnovation-6.2.1809363.7d03f873ce
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