The beverage is produced at the nutrition facility on the East Campus and its production process will facilitate student workers in the near future.

Dr Paul Jiles, the manager of the operation explains why the production of the drink began. “We decided to produce this because this will make a big difference in the lives of individuals. And also it will bring income to the University.”

Sorrel is known to have many health benefits, and the method of preparation used by NCU allows for all of these benefits to be retained – which is quite fitting since the health message is a hallmark of the institution.

Production of the juice started over a year ago and is a part of the initiative of the university’s administration. The sorrel calyxes (or petals) are supplied by local farmers in St Elizabeth and Manchester. After accumulation, the petals are washed, sterilized, processed and bottled for distribution to the NCU cafeteria.