Caribbean food is loved around the world for its taste, fresh ingredients, and special blends of seasoning.

Turmeric, ginger, cumin, thyme, nutmeg, cinnamon, and red pepper are just some of the herbs and spices that you will find in cupboards in most domestic and commercial kitchens around the region.

Many Caribbean cooks seem to innately know which flavourings to add to bring out the best in fish, meat, or vegetables. Guyanese businesswoman Christine Sinyangwe also has this gift.

Christine has been cooking since she was young and has always enjoyed experimenting with different dishes as well as picking up additional tips from cookbooks and food-based shows.

Christine was in the real estate sector for years, but when that business took a downturn in 2021-2022 and she was left with just $5,000 (GUY) to her name (equivalent to about $25 (US)), she decided to put her knowledge, experience, and passion for cooking to use and start her own food manufacturing business.

Initially, Christine made her unique blend of herbs and spices at her home in very small batches and only sold it to friends, family, and neighbours and at a local market.

Then, as she carried out some more research into labelling and bottling, Christine’s confidence developed and eventually she marketed her product as an all-purpose blend before adding a more concentrated version for meat, vegetables, and fish. She also created a hot pepper sauce.

As the business started to grow, Christine realised the potential for her products, and sought business advice from the Guyana Marketing Co-Operation. In the summer of 2023, Christine officially registered her ‘City Girl’ brand.

As a small business owner, Christine says she is always looking at ways to reduce her overheads, so she was happy to be invited to take part in an ISO 50001 Energy Management Workshop by the Guyana Office for Investment, which was hosting the event in collaboration with the Caribbean Export Development Agency and Republic Bank Guyana.

The three-day workshop aimed to help small and medium sized enterprises (SMEs) align with ISO 50001 compliance standards and teach them ways to effectively enhance their energy efficiency. It also outlined how SMEs could leverage energy reduction techniques and introduced participants to renewable energy opportunities to enhance global competitiveness.

Christine says the workshop opened her eyes to the various ways she could reduce her energy consumption and cut her bill. She has since implemented some small but significant changes including replacing her regular lightbulbs with energy efficient ones and making more use of natural light by working primarily in the day rather than at night.

Christine is also looking at buying a solar-powered garlic peeling machine for $100,000 (GUY). She works on her own and says hand preparing her ingredients takes most of her time. She soaks the ginger and garlic to make it easier to remove the skin, but a machine will get through thousands of garlic pieces in a day.

Industrialisation will also free Christine up to work on new products like her recently launched Guyanese Achar condiment made with tamarind and mangoes as well as a jerk seasoning and a chunky lime and pepper sauce which she is hoping to bring to market shortly.

“I definitely want to bring in some industrial equipment that runs on solar,” Christine says. “I’m currently looking around, speaking to people in that field, and doing my own research as well. I want to get something that will last because it is a big investment but within a couple of months, I will have made that change.”

She adds: “Venturing into machination is important for me. It’s hard to find good staff so I prefer to work by myself for now and use industrial equipment to make the preparation easier. I currently make 30 batches of each product a day but of course machinery will help me to scale up because I would like to start selling in more outlets in Guyana and add more products.”

Expanding her product line is Christine’s priority right now. She also wants to enhance her marketing efforts through traditional media and online so that one day ‘City Girl’ can become a household name at home and abroad.

Barbados in a bottle’ is the phrase entrepreneur Wayne Ifill uses to describes his brand ‘Auntie Phyllis Bajan BBQ Sauce’.

Bursting with flavours that are synonymous with the island, Wayne’s five sauces are available at several local outlets, and soon they will also be selling online as he prepares to launch an ecommerce platform following his participation in Caribbean Export’s Virtual E-Commerce Accelerator Programme (VEAP).

Wayne says he took part in VEAP because “the digital world is where we’re going” and he wants to be able to make the most of global interest in Caribbean food and flavours.

The VEAP Technical Cooperation Initiative was a ‘learning by doing’ intervention implemented by Caribbean Export in conjunction with Expertise France through the European Union’s (DIRECCT) Programme.

Businesses enrolled in the sessions to learn from master trainers who equipped them with a range of practical skills, including how to develop an e-commerce business strategy; e-commerce value and pricing; e-commerce payment systems; and understanding data analysis and reporting.

Wayne says he felt the programme would help him find ways to supplement the physical spaces where his sauces can be bought and create a sales platform that is accessible around the world 24/7.

“To be able to do things online, is an added plus, a bonus,” Wayne says. “It was a no brainer to take part once the opportunity came up because we know, especially from COVID, that physical spaces have their limits and being online you can overcome most of those. It gives people a chance to see you; resonate, relate, and communicate and then hopefully buy from you.”

Wayne’s branded website currently shares the story of his company and offers more information on how his sauces can be used, but it does not currently have an e-commerce function. He is hoping to launch that capability within the next few months.

He is also working on developing an export strategy with Export Barbados (formerly the Barbados Investment & Development Corporation) after interest in his product from the UK and believes a fully operational e-commerce platform is now a necessity to expand beyond the region.

Wayne reveals that setting up an e-commerce website has taken a lot of “back-end work” as well as investment in technology to ensure it is safe and secure, which he learned through VEAP is of vital importance.

He adds: “VEAP didn’t just widened my knowledge about the benefits of being online, it also looked at some of the challenges due to things like cybercrime and customers needing to be assured that their credit card information will be secure. So, VEAP showed me how technology can be used to overcome those fears.”

Along with enhancing the Auntie Phyllis website, Wayne will be busy over the next few months working on the final recipe for a fish sauce that he hopes will have wide appeal because it is not mayonnaise based and is therefore suitable for vegetarians and vegans. He also has a dry rub product and is planning to launch travel packs targeted at the tourism market.

Wayne’s product line has come a long way from its start in 2009. Initially, he started making BBQ sauce for his small fast-food canteen because he was dissatisfied with the ones he found in the shops and kept having to tweak them to improve their flavour.

After encouragement from his staff and customers, Wayne decided to focus on infusing local ingredients like rum, hot pepper, and pineapple and soon had recipes for four sauces along with the original. In 2019, he officially launched Auntie Phyllis (named after his mother) and now his condiments are on shelves alongside the sauces he used to buy.

When asked to describe his product, Wayne summarises it as “a premium quality, purchase and pour line of BBQ sauces that embrace Bajan culture’.

He explains: “It is premium because when it is poured out you can see the ingredients, flavour, and texture and that tells you that this is a good sauce.

He adds: “You also don’t have to add anything to it. Every sauce has the exact flavour you desire. The original is the one that you can put your own twist to because I can’t make every single flavour, so the original is a good base, and you can add what you like to that one.

“I can guarantee that no other sauce tastes as good as Auntie Phyllis!”

Trinidadian entrepreneur Sian Cuffy-Young was working as an environmental officer for 20 years when she decided to “take a leap of faith” and start her own business in the waste management sector.

Sian sees education as the key to long-term behaviour change and so in July 2015 she set up ‘Siel Environmental Services Ltd’, a for-profit social enterprise, with the aim of revolutionising the way people in the Caribbean think about waste.

“I really started the company because I wanted to share my voice and my perspective on waste education based on my experience and training,” Sian recalls. “For me, waste education normally forms a part of something else like a recycling project, but no-one was wholly and solely focused on education, so that is what I decided to concentrate on.”

She adds: “I homed in on shifting mindsets and cultures as it pertains to how we interact with waste and getting people to see waste as a valuable resource because, just like in nature, nothing should be wasted.”

Through Siel Environmental, Sian has been challenging perspectives for over nine years and to date has worked with local manufacturers, food brands, non-profit organisations such as churches, schools, and community groups, as well as individuals, to radically challenge their handling of waste.

The business has three core services – waste management courses and training, waste education and food waste consultancy services, and a waste education and literacy programme for young people – and Sian’s efforts have garnered recognition including BUILD magazine’s award for ‘Best Waste Education Company in the Caribbean’ in 2019.

Siel Environmental utilises various educational tools to get its message across, including a self-paced four-part online course on home composting in tropical climates and two children’s books that show young people how they can become ‘eco-heroes’.

Siel’s products and services were previously hosted on third-party platforms but because of Sian’s recent participation in Caribbean Export’s ‘Virtual E-Commerce Accelerator Programme (VEAP)’, they can now be bought directly on Siel’s website.

VEAP was a 15-month technical cooperation initiative implemented by Caribbean Export in conjunction with Expertise France through the European Union’s (DIRECCT) Programme. The course covered various e-commerce related topics including how to develop an e-commerce business strategy; e-commerce payment systems; generating leads with target marketing; and understanding data analysis and reporting.

Sian says she applied for the course because she had “zero knowledge” about how e-commerce could assist her business. She explains: “I had heard about e-commerce, but I did not have a good understanding of how to make it work for me. So, I wanted to learn more, understand it better, and find out how it could be incorporated into the impactful work of Siel.

“Early on, I offered my website for critique so it could be made more e-commerce friendly, and with the tips I was given I was able to completely restructure it. Now we have a shop where people can seamlessly pay for our course and the books, which wasn’t possible before, and I plan to add four lead magnets as well.”

Crafting lead magnets and continuing discussions with people who download information from the Siel website is a key goal for Sian, as she continues to put into practice all she learned through VEAP.

“I signed up for VEAP because I wanted to put the information to use,” Sian states.

“I didn’t want it to be just another programme that I attended and then nothing happens. I wanted it to work specifically for my business model because we are a social enterprise and making an impact is extremely important, but we know that our money and mission are not disconnected so we need to be able to generate revenue to support the work that we want to do. Thankfully I was able to get a grant shortly after VEAP that allowed me to implement what I learned.”

Driven by her enthusiasm and passion to “build a legacy”, Sian has ambitious plans to grow her business over the next 12 months. She wants to write another children’s book, add two more online courses, and create a ‘Waste Management Academy’ catering for those who are just curious about ways to reduce waste, all the way up to a manager in charge of implementing waste projects for a business.

Sian also wants to export her services to the rest of the Caribbean as well as Africa. In 2024, she will speak in Abuja, Nigeria at the ‘Big Ideas Platform’ and is hoping that, that invitation will be a catalyst for further opportunities on the continent.

Sian is also working towards establishing “long-standing strategic partnerships” with companies that match Siel’s values to create “a movement of people who are excited to do better things.”

Sian says: “The quote I live by is that “it is not always about doing things better, but sometimes we simply need to do better things”. So, what are those things that we can start doing better now, no matter where we are at, and no matter what we have!”