Chris and Chanchal Persaud believe that Umami, their nearly two-year-old local enterprise has some distinct competitive advantages over similar businesses here in Guyana and almost certainly elsewhere in the region.
On the whole, local food-processing enterprises, commendable as many of the efforts have been, have had their roots in trial and error, many of them having had their origins in family kitchens and in repetitive experiments in creating seasonings and sauces for home use which, over a period
