Founded on 10 July 2010, Yanchanchi is a women’s self-help group (SHG) producing homemade meat, bamboo shoot, chilly pickles and passion fruit juice to generate income for the members while filling the gap in the market demand.
Based in New Wokha village under Wokha district with seven members, the homemade pickles have been creating a wave in the district with their distinct taste.
Formed under Nagaland State Rural and Livelihood Mission (NSRLM), the SHG was adopted by Nagaland Forest Management Project (NFMP) and assisted by Japan International Cooperation Agency (JICA), Divisional Management Unit (DMU), Wokha in the year 2021.
Based on the detailed Business Plan prepared for the proposed Income Generating Activity (IGA) and with the Revolving Fund (RF) linkage of Rs. 50,000 under NFMP and JICA, the beef pickle processing was initiated.
Support and assistance in the business plan preparation were done by Natural Nagas, an FNGO team, and DMU Wokha.
Yanchanchi SHG members prepping the meat.
Making the pickles once a month, the group produces 15 to 20 kg for sale.
With the price of the meat for the pickles ranging from Rs. 250 to 280, the pickles are sold for Rs. 100 and Rs. 150 earning them an average profit of Rs. 4000-5000 monthly. The members stated that the profit earned helps them to sustain themselves.
Informing that some of the challenges they faced along the way included packaging which was not up to their expectations, the members said that none of them underwent any training and learned to make the pickles themselves.
Available only in Wokha district at the moment, the group has plans to expand and even export if there is a demand.
Meanwhile, NFMP has been assisting the SHG in promotion-cum-sales of the product during national events like Republic Day and Independence Day.
The products are also sold by organising promotional events at Supermarket in Dimapur and during Hornbill Festival with an aim to establish market linkage.
Asked about their message to encourage other women, they said, “Women can be financially free and bring a change in the family as well as society if we work hard and unitedly”.
The success of Yanchanchi’s SHG pickle has also encouraged other SHGs in the district.
Beef pickle being made.
Yanchanchi meat pickle recipe:
Ingredients: Cooking oil, beef, ginger, garlic, king chilli, chili powder, dried bamboo shoot and salt.
Making the pickle:
1. Cook the meat for about two hours after cleaning and let it sit until cool down.
2. Shred the meat into small pieces.
3. Grind the ginger, garlic and set aside
4. Heat the oil in the pan until hot
5. Add the ginger to the heated oil and fry for like 10 minutes
6. Add the garlic and fry for another 15 minutes
7. Stir continuously until the ginger turns brown
8. Then add the meat and stir fry for about thirty minutes, add salt for taste
9. When the meat turns crispy, add the dried bamboo shoot and simmer fry for ten minutes
10. Lastly, add the chilli powder and stir fry for another 5 minutes in low flame.
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