Soya bean zeytey (fer­mented) pro­duc­tion re­sumes in Shing­chon­gre

Bhutan Times - - Front Page -

With the in­creas­ing pro­duc­tion of soya bean or Glycine max (a legu­mi­nous crop) in Shing­chon­gre vil­lage in Decheling geog un­der Pe¬ma­g­a­t­shel Dzongkhang , the peo­ple re­sumed the old tra­di­tion of pro­duc­ing the soya bean zeytey (fer­mented) in 2011.

The peo­ple re­al­ized that zeytey pro­duc­tion will help them to gen­er­ate in­come, pre­serve sur­plus soya bean, ex­pe­dite the pro­duc¬tion through group ac­tiv­ity and en­cour­age value ad­di­tion of nu-tri­tious food. In or­der to man­age the smooth zeytey pro­duc­tion, the geog ex­ten­sion of­fice in col­lab­o­ra­tion with the Dzongkhag agri­cul­ture sec­tor helped to form a Soya Bean Prod­uct De­vel­op­ment group com­pris­ing of six in­ter­ested mem­bers.

For group’s sus­tain­abil­ity, the Depart­ment of Agri­cul­tural and Mar­ket­ing Co­op­er­a­tives pro­vided them the pack­ing ma­te­ri­als for raw soya bean while zeytey stor­age con­tainer was pro­vided by Dz¬ongkhag for last two years. The group earned Nu. 24, 000/in the last two years sell­ing zeytey and soya bean seed within the Nganglam com­mu­nity. With the sale, the group per­formed rit­u­als to get rid of ob­sta­cles caused at cul­ti­va­tion times. The re­main­ing amount was de­posited in their joint bank ac­count.

To ex­plore the mar­ket op­por­tuni¬ties and cre­ate aware­ness among the peo­ple, the zeytey group par¬tic­i­pated in an ex­hi­bi­tion dur­ing the golden ju­bilee cel­e­bra­tion of Decheling Lower Sec­ondary School held on 17 De­cem­ber 2014. The group dis­played la­beled prod­ucts like soya bean zeytey (stored in l.5 lit ca­pac­ity of wide open straight sided con­tainer, lebi zhigpa ezay (pickle), per­illa (pickle) and bit­ter buck­wheat prod­ucts (puta and tezey) for sale. The group re­ceived Nu. 9,000/- ( Nine thou­sand only) on the day. In or­der to en­sure con­stant sup­ply of soya prod­ucts in the mar­ket, the geog ex­ten­sion of­fice has pro­posed two num­bers of elec­tric dri­ers with proper shed to en­hance pro­duc­tion even in sum­mer which is not pos­si­ble at present. Fur­ther there is also a need to im­prove the cur­rent sys­tem of prod­uct de­vel­op­ment. To help group with hands on train­ing for the qual­ity im­prove­ment and bet­ter prod­uct, the geog of­fice is plan­ning to pro­pose the Na­tional Post Har­vest Cen­tre or any other rel­e­vant agency for support.

The soya bean is cul­ti­vated through­out the coun­try in around 1302 acres of land. It is most¬ly grown in the east­ern re­gion where Decheling geog alone con­trib­uted 135.343 MT from over­all pro­duc­tion of 826 MT (Bhutan RNRS­tatis­tics, 2012). Soya beans are con­sid­ered as a com­plete source of pro­tein hav¬ing all the es­sen­tial amino acids re­quired by a hu­man body. Tra­di­tion­ally, it is used for the pro­duc­tion of var­i­ous soya bean prod­ucts like zeytey, cheese, flake and roasted form (muka) for hu­man con­sump­tion. Out of all, zeytey is more popular.

Fer­mented soy food is used on daily ba­sis by the Chi­nese and Ja­panese to help in di­ges­tion, as­sim­i­la­tion of nu­tri­ents and to boost im­mu­nity. The Bhutanese peo­ple con­sumed the prod­uct in a roasted form and as in­gre­di­ents for curry in olden days.

Ac­cord­ing to sources, the pro¬duc­tion of zeytey has de­clined in the past years as the coun­try moved to­wards mod­erni­sa­tion and con­sump­tion seems unhy¬gienic due to its un­pleas­ant smell. (Con­trib­uted by Karma, Sr. Agri­cul­ture Ex­ten­sion Su­per­vi­sor III, Decheling, Nganglam, Pema­gat­shel with photo by: Choidup Zangpo, ICS,MoAF)

Soya beans zeytey on sale at Nu .150.00 per bot­tle dur­ing the golden ju­bilee cel­e­bra­tion at Decheling Lower Sec­ondary School

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