In many parts of the world, having a roast chicken on the dinner table is a weekly event. Freshly dressed poultry is plentiful in nearly any grocery. But in Jamaica and other parts of the Caribbean during the 1950s, the idea of walking into a store and picking up a chicken, already plucked, cleaned and ready for seasoning, was revolutionary. All that changed when Sydney Levy established Jamaica Broilers—today, Jamaica Broilers Group, Ltd. Instead of wrestling with impossible logistics to import processed, ready-to-cook chickens, Jamaica Broilers acquired live chicks, raised them to maturity, and processed them locally. Over the last 60 years, this simple, yet highly effective approach spurred massive growth in the enterprise, which today com- prises facilities across Jamaica,

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