Page 24 - Sphere No.9 (Sep 2003)

purity was accentuated, demand
continued to rise, andWatsons Water
was happy to oblige.
A.S.Watson and Co knew its mar-
ket back in 1903, as it does today.
Through the slow expansion of the pre-
war period, into the economic restric-
tions of the 50s and early 60s and on to
the rapid development of the past 35
years, clean tasting, purified water has been
in constant demand. The city has changed
its face countless times, and DesVoeux Road
and the rest of the city centre are worlds away
from their Edwardian precursors. But the
seven million people who now call Hong
Kong home are still more likely to pick up a
bottle of Watsons Water than any other brand.
FAST FORWARD
At the ultra-modern plant he oversees in Taipo,
Ricky Cheung, Managing Director of A.S.Watsons Industries,
sees plenty more growth for the company, driven by the bur-
geoning demand for his products.
Although much has changed in 100 years, Ricky would be
hard pressed to better the company’s early description of its sci-
ence and technology: “The water is skilfully filtered on the
most scientific principles,”Watsons said in 1903.“The machin-
ery employed is of latest design and most approved type.”
Take a tour of the Watsons plant today and you
will come away in no doubt that its purity is guar-
anteed. The original water comes from Hong
Kong’s normal supply system, originating in the
Mainland, but by the time it is decanted into
Watsons’ famous green- and blue-topped con-
tainers it has been through 28 automated pro-
duction steps and 103 quality checkpoints.
The first filtration stage removes large-
grained particles, the second takes away organ-
ic substances and odour while the third filters
out small-grained particles. The water then
goes through a softening process before it
even gets to the distillation stage, where it
is heated to 105°C before a final sterilisa-
tion process eliminates any minuscule
bacteria that might be in the pipework.
Electronic scanners are also on hand to detect prob-
lem bottles.
The final product, in stylish plastic bottles and small con-
tainers for domestic use, or larger carboys for dispensers at
commercial operations, is then sent on its way to shops, offices,
homes, hotels and schools all over Hong Kong.
REFRESHING O PTIONS
Distilled water, as opposed to “mineral,” remains Hong Kong’s
water of choice.
“Hong Kong did not have access to large quantities of
C O V E R S T O R Y
SPHERE
122
In 1996,Watsons developed the smaller
11-litre water “Junior” to meet the needs
of the home user and in 1998 it was
first to launch the streamlined light-blue
“Handy Bottle” with an integrated handle
that made it simple and easy to replace.
In 2002 the company launched a distinc-
tive new bottle design as well as a brand
new product – “Watsons Water With
Minerals.” The design won the “Best
Packaging Material Printing” category in the
Hong Kong Print Awards.
In 2001 the company unveiled the stylish “Plat-
inum Water Dispenser” along with the
“OxygenatedWater Dispenser,” targeting sports
and health facilities. Another innovative offering,
“Watsons Water Facial Spray,” filled a gap in the
beauty market.