One Year of Fermentation, Zero Toxins: Haripyare Naorem's Bamboo Shoot Business from Kakching

My name is Haripyare Naorem. I live in Kakching district of Manipur, and I run Uyokching Food Processing. We work in bamboo shoot fermentation — a tradition that has been part of Kakching since time immemorial.

I learned the process from my in-laws, especially my mother-in-law. I have been in this business for four years, having registered as a company in 2022. My sons and mother-in-law help me with the operations, and I have also hired additional workers.

How It Works

The bamboo shoots are collected from the forest. Once we have harvested 1,000 kilos, the fermentation process begins. Each batch is fermented for one full year, then sold at ₹500 per kilo.

What makes our product special: because we ferment in bulk, every package has the exact same taste — consistent quality across the entire batch. The toxic compounds in the bamboo shoot break down and are discarded during fermentation, making it 100% safe. The year-long fermentation also gives the shoot a richer aroma and deeper flavour than anything rushed.

The Challenge

Logistics is our hardest problem. Manipur is landlocked, and transportation costs cut into everything.

My message to India: we are culturally blessed. We do not need to look outside for ideas — our own traditions hold livelihoods waiting to be discovered. Look deep into your culture and show it to the world.