After being laid off, Sherilla Persaud finds purpose in entrepreneurship

…aims to make company – CalyxGY – a recognised name in health & wellness

After being laid off from her job of eight years in 2018, Sherilla Persaud found herself at a crossroads of what to do in life. While it was a moment of much uncertainty, it was the push she needed to embark on the fulfilling journey of entrepreneurship.
After several years of trials and triumphs, she is now a thriving entrepreneur, and her business, CalyxGY, is flourishing and is poised for even more major successes in the years to come.

Laid-off
Persaud grew up in the charming village of Aurora on the Essequibo Coast, Region Two, where she spent most of her childhood. She attended the Aurora Primary School and then the Anna Regina Multilateral Secondary, after which she studied computer science at the University of Guyana.
“I started working at age 20, and collected job titles like they were going out of style: Audit Clerk, AS 400 Operator, Systems Technician, Systems Supervisor, Systems Engineer, Network Engineer…I worked my way up to Systems Manager, a role I held for eight years before being laid off in 2018,” the 44-year-old mother of one recalled during an interview with Guyana Times.
“But honestly, that was the universe giving me a nudge, because it pushed me into the entrepreneurial world, which has been the wildest and most rewarding adventure yet!” she disclosed.

After being laid off, she considered looking for another job, and even did some additional courses in cyber security to further upskill herself.
“But something inside me just said, ‘Why not shake things up a bit?’ So, I started reflecting on my life as a busy, stressed-out mom and corporate worker. I knew I wasn’t alone in the struggle to find products that were nutritious, easy to toss into a meal, and friendly for the whole family.
“That’s when I decided to get my hands dirty, literally. I started experimenting in my little garden, growing everything from organic cherry and pear tomatoes to ginger and hot peppers. I even got creative and made my own ginger and pepper powder, bottling it up to sell. Then I turned my attention to sorrel — also known as Florida cranberry or Roselle — and started whipping up everything, from achar to jam and curd,” she explained.
However, during her research, Persaud stumbled upon the term ‘calyx’, which is the red part of the sorrel, and had a lightbulb moment upon learning what it meant.
“I loved how the calyx protects the seeds, just like a mother nurturing and protecting her child. That idea really hit home and became the foundation for what I wanted to create — a line of products that nurture both the body and mind,” she said in reflecting on how her business got its name.
“So, CalyxGY is all about nurturing the body and mind, just like the calyx nurtures the seed,” she explained.

Microgreens

The business officially got started in December 2018, but some two years later, the COVID-19 pandemic struck.
“I had to reinvent myself and my approach. That’s when I grew more microgreens for personal use: these tiny, nutrient-packed greens that can be grown in small spaces, which was perfect for my situation. Of course, it wasn’t all smooth sailing; I had my fair share of trials and failures. Growing microgreens is a bit like raising kids — you need the right balance of temperature, humidity, and water to get a good crop. But once I got the hang of it, I knew I was onto something special,” Persaud expressed.

Currently, she cultivates a wide variety of microgreens and wheatgrass. Microgreens are essentially the young seedlings of edible greens like radish, turnip, sunflower, kale, parsley, cilantro, cabbage, and so much more. They are ready to harvest in just 7 to 21 days, and are packed with concentrated flavours and nutrients, making them a powerhouse addition to any meal.
These tiny greens come with big health benefits: they can boost your immune system, reduce the risk of chronic diseases, aid in weight loss, lower inflammation, and improve gut health. Plus, they are incredibly versatile. Whether you’re adding a pop of colour to a salad, topping off a sandwich, or just enjoying them as a crunchy, fresh snack, microgreens bring a touch of sophistication to any dish.
Some varieties are spicy, others are mild or nutty, but all have that fresh, crisp crunch. Persaud has said she grows “Everything: from radish with vibrant purple leaves and stems to a spicy mix that includes broccoli, kale, arugula, and more.”
“My farming practices are all about keeping things natural and sustainable. I grow in a modified greenhouse, using trays filled with soil that’s only used once to prevent soil-borne diseases. No pesticides, fertilisers or chemicals here. Our soil is composted and reused in garden beds, and we only use non-GMO seeds and certified growing materials. This method is perfect for small urban spaces and is less labour-intensive,” the businesswoman explained.
She noted that everything is done from her home. While some of her products are sold through DATYOGASHOP in Georgetown, a lot of her sales are to restaurants, cafes and home caterers.
Persaud is hopeful that, as her business expands, her products can hit the shelves of major supermarkets in the country.

Highlights
According to this businesswoman, her journey so far has nevertheless been rewarding.
“Knowing that my products are making a difference in people’s diets and health is exactly why I started this business. So, every bit of praise feels like a win. One of the most heartwarming moments was seeing children enjoy my microgreens. Knowing that kids are not only willing, but excited to eat something so healthy brings me so much joy,” she related.
The opportunity to collaborate with some local chefs and caterers is another highlight of her entrepreneurship career.
“Seeing my microgreens used in creative dishes at restaurants and events has been exciting and a bit surreal. It’s one thing to grow these greens in my greenhouse, but it’s another to see them on a beautifully plated dish, adding that extra touch of colour and flavour,” she remarked.

Challenges
But like most budding entrepreneurs, she faced her fair share of challenges.
“One of the biggest hurdles was the steep learning curve when I first started growing my own food, especially microgreens. It wasn’t as simple as just planting seeds and watching them grow. I had to experiment with different growing techniques, figure out the right balance of temperature, humidity, and water, and deal with more than a few crop failures along the way. But each failure was a learning opportunity, and with persistence, I eventually found a system that worked.”
Navigating the various aspects of entrepreneurship, such as managing and marketing, also presented some challenges; but, with time, Persaud developed a system that worked for her.
Notwithstanding, there are still challenges the entrepreneur is still facing, including access to land/house lot, despite an application being in the system for several years. Moreover, competition from larger businesses with greater resources is a current battle for Sherilla, but she is determined to continue to nurture and grow her small business.

Future
Sherilla in fact currently runs the entire operation on her own, but as her company grows, she plans to bring on additional hands.
“I’m also looking into automating certain parts of the business, to make things more efficient,” she said.
There are also plans to widen her product offerings by introducing other sustainable, nutrient-dense crops or health-focused services.
“With this growth, I hope to create more job opportunities within the community, contributing to local economic development,” she disclosed.
In addition to the business side of things, she wants to continue building strong relationships with her customers, chefs, and other partners.
“I see us hosting workshops or events that educate people about the benefits of microgreens and how to incorporate them into their daily lives. Overall, I see CalyxGY becoming a recognised name in the health and wellness space, known for our commitment to quality, sustainability and community,” Persaud has expressed with much optimism.