About Us

Food Made for Your Own Consumption

The story of Sufood is the story of bringing people together. What if food could reconnect us to ourselves, each other, and the earth?

Rooted in Research and Proven in Community.

Dr. Patricia Jaggasar, PhD in Sociology, spent decades studying alienation. In Trinidad's prisons, schools, communities and stratified organisations, she asked: What separates us from each other? And what can bring us back? Her answer was the food park, a garden in a park layout which blends practical gardening with beauty. She implemented them in unlikely places. In prisons, inmates and officers planted together and inmates reported feeling like they were in the free world. In schools, children learned where food comes from while students and teachers felt more connected improving academic performance and boosting morale. Alienation significantly decreased where food parks were implemented. Connection grew and something ancient was revived.

What is Sufood?

Dr. Jaggasar coined the term Sufood to mean food produced for your own consumption. It is the foundation of our business and where our early tagline 'Know and grow what you eat' was born.
Sufood is food with intention. Food that carries the wisdom of those who came before. Food that is not tracked by economic metrics but still adds to our sovernty.

A New Way to Measure What Matters

Most sustainability metrics are designed in Europe or North America. They don't fit the Caribbean. Dr. Jaggasar created the Suindex, a framework to evaluate businesses on:

Community engagement
Re-utilisation of waste
Sustainable practices
Caribbean cultural relevance

The Suindex was designed to help Caribbean businesses meet international standards without losing their soul. Though it has not yet launched, it remains the North Star for everything Sufood does.

The Evolution of the Sufood Elixir

December 2024

Honey & Spices

Sufood began by selling pure honey and whole spices at La Cocina de La Casa de Fusion outside RoundAbout bar. Sufood ensured that honey was local and unadulterated, stamped with authenticity.

January 2025

The Wellness Shot

We made a honey-lime shot which was popular with bar patrons and later added ground spices for depth and flavour. Customers however, found the texture to be grainy which caused us to search for solutions.

March 2025

The Breakthrough

The solution to the grainy texture was to concentrate the spices in liquid form. We avoided any chemical additives to keep our product pure. Just the wisdom of Caribbean ancestors, concentrated.

May 2025

The Elixir

We focused on perfecting our blend and tightening our process. When lab-tested the Sufood Elixir displayed perfect scores. The spices along with the extraction method gave a long shelf life and unexpected wellness benefits. People reported increase in energy, vitality, and a sense of well-being. This made us understand the important role of spices in not just Caribbean flavour but also in our wellness.

The People Behind the Elixir

Dr. Patricia Jaggasar
PhD in Sociology. Founder of the food park model. Creator of the Suindex. Visionary.
Emmanuel Clement
Studying Food Technology. Background in Mechanical Engineering. Built the processes. Now mastering the science.
Christine Clement
BSc in Neuroscience, University of Bristol. Brings deep understanding of how ingredients affect the body and brain.