Yam Revolution: Yamnovators revive forgotten crop to increase food security in Chepang community

A short introduction to the team:

Akshita Shrestha and Shreya Pathak: I am abiotech enthusiasts, I delve into yam's nutritional secrets and optimize it to innovate marketable food products from yam.

Binod Prasad Bhatta and Goraknath Pandey, I am a geomatic engineer, I explore cultivation processes and efficient land use in the community

Lalit BC, I am a freshly graduated agriculture student, I focus on crops and farming, illuminating new pathways for sustainable agriculture and community upliftment.

Yam is a resilient root which is often overlooked and wasted however, we believe it holds the key to food security and economic prosperity. By transforming yam into value-added products like chips, pickles, and flour, we aim to create a sustainable market, promote food security, and breathe new life into a neglected resource. Our project is not just about agriculture; it's about bridging the gap between tradition and modernity, between the past and the future. It's about providing a new outlook on the forgotten crop- Yam to the indigenous community and endless possibilities of using it to generate income and self-sustain themselves.

The Chepang community

The Chepang group, sometimes known as "Praja,"(meaning people) stands as one of Nepal's most marginalized indigenous communities. The name "Chepang" itself is symbolic, with ‘Che’ meaning ‘top of a hill’ and ‘pang’ meaning ‘stone,’ reflecting their heritage as dwellers of the rocky hilltops. Renowned as nature lovers and worshippers, the Chepang people possess a culture that is both rich and unique, filled with traditional music, dance, and folklore that mirrors their intimate bond with the natural world.

Sadly, approximately 90% of the Chepang live in poverty, residing in humble dwellings made of wood, stone, or mud, with slate roofs and dry grass. Education is a significant challenge, with around 75% of the population lacking literacy skills, and only 1% of women able to read and write. Access to education is scarce, with primary schools being the norm and secondary education requiring long, arduous journeys. Many children are often pulled from school to assist with household chores, agriculture, and wage labor.

Historically nomadic with a "slash-and-burn" lifestyle, the Chepang have gradually transitioned to agriculture, cultivating maize, millet, and bananas in nutrient-poor, rocky soil. They also gather wild foods, hunt, and fish to supplement their diet. Their profound knowledge of plant species is a testament to centuries of dependence on and harmony with their environment. Though modern agricultural practices are new to them, their traditional biodiversity knowledge remains deeply ingrained and invaluable. Among the many plants they masterfully manage is yam, a crop they know well and harvest with expertise. Yam is the staple food of the community and their ancestors had heavily relied on it during lean times.

Site visitation to the Chepang Community

Our journey to the Chepang civilization in Rakshirang took us to a place seemingly on the outskirts of nowhere. The path was challenging, with no electricity, proper roads, or modern amenities. The houses, made from mud, and the food, cooked over open fire and wood, showed us the simplicity and resilience of the Chepang people. We crossed streams and navigated rugged terrain, accessible only by specific vehicles, to reach this remote area.

We stayed with the Little Flower Society, an NGO dedicated to increasing the production of the forgotten yam. However, they faced a significant challenge: the new generation of Chepang children and adults were tired of eating yam. With limited preparation methods, primarily boiling, and a growing preference for carbonated drinks and processed junk foods, yam had fallen out of favor. The community was unaware of the nutritional value of yam and the benefits it could offer. We discussed with the NGO on further collaboration by elaborating on the impact of our project. Furthermore, we had gotten a positive response from them after hearing our innovative idea on tackling the problem they were working on addressing. Thanks to the warm welcome from the community, conducting the interviews was very enjoyable and rewarding

During our visit, we gained invaluable insights into the traditional practices of yam cultivation. We learned how the Chepang people recognize and harvest yam, understanding the depth of their knowledge and the potential it holds. This visit underscored the importance of our project, reinforcing our commitment to reviving yam cultivation and consumption by introducing diverse, value-added products that appeal to modern tastes while honoring traditional practices.

Overcoming Challenges in Yam Product Development

Our goal is not just to create products but to ensure that the Chepang people, with their limited resources, could feasibly produce these items themselves. During the research and development process of yam products we faced many challenges. Resource constraints were significant: we had to ensure that the Chepang people could produce yam-based products with their limited resources, developing recipes and processes that were feasible with their available tools and ingredients. This meant we had to innovate within strict boundaries, ensuring that every step of the production process could be replicated by the Chepang people using what they had on hand.

Endless trial and error became the norm. We iteratively tested and refined our recipes to create appealing and marketable products. Each batch brought new insights and sometimes new setbacks. It was a process of learning and adapting, driven by the feedback of our testers.

Transportation and storage of yams presented another set of hurdles. Yams are prone to spoilage, and identifying the optimum methods for their transportation and storage was crucial. We experimented with different storage techniques to maintain the freshness and viability of the yams. Each experiment was a step toward finding a solution that would work in the challenging environment of Rakshirang.

Flavor optimization was perhaps the most challenging. Incorporating feedback to strike the right balance of flavor in our products was essential. We aimed to meet consumer expectations for taste and quality, ensuring that our yam-based products would be well-received in the market.

Learning and Growth

What we have learned has been invaluable. Our interactions with the Chepang community have taught us the importance of cultural sensitivity and the need for tailored approaches when introducing new ideas. We have delved into the nutritional benefits of yam, uncovering its potential and disseminating knowledge to increase consumption. The visit to Rakshirang highlighted the logistical and infrastructural challenges of working in remote areas, reinforcing our commitment to finding viable solutions.

The importance of our project

Our project is vital for uplifting indigenous communities and generating income by adding value to orphaned crops like yam. By transforming yam into products such as chips, flour, and pickles, we increase its market value, providing higher income for farmers and producers. This initiative preserves and promotes the Chepang people's traditional knowledge and practices, creating new jobs in food processing, packaging, and marketing. As consumer tastes evolve, our yam-based products meet the demand for new and healthier options. By promoting yam, we improve the community's diet and raise awareness of its health benefits, blending economic empowerment, cultural preservation, and innovation to help these communities thrive.

We are excited to pitch our idea during the Grand Finals on 30 September in Wageningen.

More information about the Food Systems Innovation Challenge can be found on the website or on our community page.