The Central Agricultural University (CAU), under the All India Coordinated Research Project on Post-Harvest Engineering and Technology (AICRP on PHET), organised an entrepreneurship development and hands-on training programme on fermented soybean (Hawaijar) production at Lamboikhongnangkhong in Imphal West district.

The programme was conducted specifically for internally displaced persons (IDPs) currently residing at the Lamboikhongnangkhong relief camp. It forms part of the project’s ongoing extension initiatives aimed at promoting livelihood opportunities in different parts of Manipur.

Speaking at the programme, Thangjam Anand Singh, Senior Scientist of CAU Imphal, highlighted that Hawaijar production holds strong potential as a sustainable livelihood activity, particularly for women entrepreneurs seeking to generate income through home-based enterprises.

He noted that Hawaijar produced in Manipur is widely appreciated for its distinctive flavour and quality, adding that the growing demand across the region offers promising prospects for small-scale food processing industries.

Dr. Anand further assured that CAU would continue supporting people living in relief camps by organising skill-based training programmes and providing follow-up technical guidance to enhance livelihood opportunities.

Another resource person, 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, emphasising the importance of hygiene and proper fermentation techniques for quality production.

Around 50 participants attended the training programme. During the session, Sanasam Menthoibi Devi conducted a live demonstration on practical Hawaijar preparation techniques, enabling participants to gain hands-on experience.