Still on our feet! Roy’s soldiering on against C
Manufacturing high-quality food spices requires the strictest rules and recipes. In the first instance you must choose ingredients of the highest quality which means that you must have some awareness of the conditions under which they are cultivated. Even the best ingredients, however, can ‘backfire’ if they do not adhere consistently to a formulated recipe. What helps too is if you have a passion for the pursuit.
It took Lakeraj Singh, popularly known as Roy, two decades to bring Roy’s Spices to where it is today. One of the better-known manufacturing enterprises on the Essequibo Coast, at Adventure, the company has gradually expanded its reputation to become a wider household name across Guyana. Roy’s has placed on the market more than thirty of the more popular spices and seasonings which are to be found in domestic kitchens and restaurants in Guyana including curry power, grounded ginger, grounded black pepper, masala, geera, cinnamon, mustard seed, nutmeg, clove, aniseed, turmeric and pimento among others. The brand has carved out its own niche on the market.
Roy’s working life began in tailoring. At fourteen he had been sent by his mother to be trained as a tailor. Afterwards, he spent five years in Suriname, the first one in tailoring and the other four in farming. In 1987 he returned to Guyana and married his wife, Lilowattie.
A spell as a trader between Guyana and Suriname metamorphosed into the establishment of a grounded business enterprise, beginning at the Suddie Market on Sundays. These days, he markets his goods at all of the three municipal markets on the Essequibo Coast at Suddie, on Sundays, Anna Regina on Fridays and Charity on Mondays.
Between himself and a Berbicebased business partner, the two import spices from India and Brazil. Roy is hoping that at some point in time the local prices for ginger and turmeric will become him to m frequen COVID research The pan hold.’
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