吉百利給巧克力研發科學家味蕾投保百萬英鎊
Cadbury insures chocolate scientist's taste buds for ￡1 million
吉百利給巧克力研發科學家味蕾投保百萬英鎊
Taste buds are as important to Cadbury expert tasters as legs are to a top footballer.
味蕾對吉百利巧克力研發專家來說，就如腿對頂級足球運動員一樣重要。
The world famous chocolate brand has decided to put its money where its mouth is when it comes to one of its employees.
世界著名巧克力品牌，吉百利公司最近決定把錢用在自己的員工身上。
Cadbury has had one of its scientist's taste buds insured by Lloyds of London for a staggering ￡1 million.
在勞埃德保險公司給一個研發專家的味蕾投保百萬英鎊。
Hayleigh Curtis's skills are apparently key to the success of many Cadbury's products. She works as part of a 300-strong team of inventors in the innovation kitchen in Bournville in Birmingham, and the company says that her expert taste buds are essential to making sure all new Cadbury creations meet their high standards.
這位幸運的女士叫Hayleigh Curtis，顯然，她的技能對公司盈利至關重要。她是公司在伯明翰伯恩的巧克力研發中心300名精英中的一位。公司表示，她專業的味蕾對保證公司出品高標準的巧克力起着重要作用。
Hayleigh's assets are now more prized than ever before, and to avoid rendering the insurance void, she can't take up sword swallowing, eat fugu fish or try out the hottest of peppers.
現在Hayleigh必須小心保護好自己的味蕾，不能玩吞劍這樣的危險動作，也不能吃辣椒和河豚。
According to the Daily Mail, Lloyds has history of insuring strange body parts, so this was the perfect role for them. Jonathan Thomas from Lloyds said: "We've insured some interesting assets over the years, and this certainly adds to the mix! Taste buds are as important to Cadbury as legs are to a top footballer and it seems like Hayleigh has been doing a great job creating new flavours with the team."
據《每日郵報》報道，勞埃德保險公司曾承保過其他奇怪的身體部位，所以選擇他們公司投保非常合適。來自勞埃德保險公司的Jonathan Thomas表示：“這些年我們保過很多有趣的身體部位，這次承保味蕾更增添了我們的承保範圍！味蕾對吉百利公司來說就跟足球運動員的腿一樣重要。看來Hayleigh對公司新口味巧克力研發的貢獻不小。”
Hayleigh said: "I've grown up with Cadbury and it has always played a really important role in my life, so it's great to be part of a team that sit at the global headquarters for chocolate invention."
Hayleigh 則表示：“我這些年與吉百利一起成長，公司在我的生活中也佔有重要的位置。成爲公司巧克力全球研發總部隊伍隊伍中的一員，十分榮幸。”
She added: "There is a lot of science that sits behind our chocolate innovation - from mouth feel to melting temperatures of chocolate - so with my taste buds safeguarded I look forward to creating lots more deliciously tasting chocolate for years to come."
她還補充說：“從口感到巧克力的熔點，我們公司的產品背後需要很多科學投入。現在我的味蕾被投保，在以後的日子裏，我會爲研發出更多美味的巧克力而努力。”
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