The Central Agricultural University (CAU), as part of the All India Coordinated Research Project on Post-Harvest Engineering and Technology (AICRP on PHET), held an entrepreneurship development and training program focused on the production of fermented soybean, known locally as Hawaijar, in Lamboikhongnangkhong, Imphal West. This initiative specifically targeted internally displaced persons (IDPs) residing at the Lamboikhongnangkhong relief camp and is a component of CAU’s ongoing efforts to enhance livelihoods in various regions of Manipur.
Dr. Thangjam Anand Singh, a Senior Scientist at CAU Imphal, addressed the participants, emphasizing the significant potential of Hawaijar production as a sustainable income-generating activity, mainly benefiting women entrepreneurs aiming to establish home-based businesses. He pointed out that Hawaijar made in Manipur is renowned for its unique flavor and quality, leading to an increased demand across the region, which opens avenues for small-scale food processing enterprises.
Dr. Anand promises that CAU will persist in offering support to those in relief camps through skill-based training sessions and technical assistance to foster livelihood opportunities. Dr. Heisnam Nandita Devi, another Senior Scientist at CAU, discussed the process of making value-added products such as pickles and other fermented foods using Hawaijar, highlighting the critical importance of hygiene and correct fermentation methods for producing high-quality items.
Around 50 participants took part in the training program, which included a live demonstration by Sanasam Menthoibi Devi on practical Hawaijar preparation techniques, allowing attendees to gain firsthand experience in the process.
