The Central Agricultural University (CAU), under the All India Coordinated Research Project on Post-Harvest Engineering and Technology (AICRP on PHET), organized an entrepreneurship development and hands-on training programme on fermented soybean (Hawaijar) production at Lamboikhongnangkhong in Imphal West district. The programme was conducted especially for internally displaced persons (IDPs) currently staying at the Lamboikhongnangkhong relief camp. It forms part of the AICRP on PHET’s ongoing extension initiatives aimed at supporting livelihood generation in different parts of Manipur. Speaking at the occasion, Dr. Thangjam Anand Singh, Senior Scientist of CAU Imphal, highlighted that Hawaijar production has strong potential as a sustainable livelihood activity, particularly for women entrepreneurs who wish to generate income from home-based enterprises.
He noted that Hawaijar produced in Manipur is widely appreciated for its distinctive flavour and quality, and the growing demand across the region presents promising opportunities for small-scale food processing industries. Dr. Anand further assured that CAU will continue extending support to people residing in relief camps by organizing skill-based training programmes and providing follow-up technical guidance to promote livelihood opportunities.
Another resource person, Dr. Heisnam Nandita Devi, Senior Scientist at CAU, explained the process of preparing value-added products such as pickles and other fermented food items from Hawaijar, stressing the importance of maintaining hygiene and proper fermentation techniques for quality production.
Approximately 50 participants attended the training programme, during which Sanasam Menthoibi Devi conducted a live demonstration on practical Hawaijar preparation techniques, allowing participants to gain hands-on experience.
