From Classroom to Commerce: Student Brews Success with Sorrel Liqueur

From left: Ms. Lanique Findlay and a display of Neek’s Sorrel Liqueur. These images were provided by Ms. Findlay.

By Val Matthias. Updated 12:39 p.m., Tuesday, January 6, 2026, Atlantic Standard Time (GMT-4).

A first-semester student of the Certificate in Food Science and Agro-Processing programme has already turned classroom lessons into a budding business, proving that entrepreneurship can begin with small but decisive steps.

Lanique Findlay, enrolled at the Division of Technical and Vocational Education (DTVE), has launched her own sorrel liqueur venture, applying the practical skills gained through the programme.

“I wanted to take what I learned in class and put it into practice right away,” Findlay explained. “Using proper measurements, food safety practices, and structured processing methods gave me the confidence to start.”

The programme, designed to equip young people and agro processors with hands-on skills, emphasizes moving beyond theory into real production. Students are trained in formulation, sanitation, bottling, and labeling skills that Findlay has already used.

Her initiative highlights the potential of reimagining sorrel, a staple of local food culture, as a specialty product with market appeal. Sorrel liqueur joins a growing list of value-added products such as wines, syrups, and preserves that can support small businesses, generate income, and contribute to gastronomic tourism.

“You don’t have to start big to make an impact,” Findlay said. “With education, discipline, and vision, small steps in agro processing can lead to sustainable businesses.”

Programme coordinators note that this is precisely the aim of the certificate, encouraging youth and existing agro processors to see local raw materials not just as commodities, but as opportunities. With the right training, simple ideas can evolve into products suitable for local markets, festivals, hotels, and tourism outlets.

Findlay’s early success sends a strong message about the link between education and entrepreneurship. Her sorrel liqueur venture demonstrates how innovation rooted in local agriculture can create new pathways for economic growth while telling the story of community and culture.

The Certificate in Food Science and Agro-Processing continues to welcome individuals interested in food, agriculture, entrepreneurship, and innovation those ready to transform local produce into products that reflect identity and tradition.

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