Creating Social-Innovations & Entrepreneurial Opportunities
for Himalayan Bio-Resources
Sponsored By
Department of Biotechnology
Ministry of Science and Technology
Government of India
The Himalayan region, which is rich in bio-resources, also has a rich knowledge system. Although some are documented in research articles, news articles, books, and classical codified literature, much remains to be documented and disseminated across the states in the local language. We are building a bilingual (Hindi and English) database of 1000 innovations and knowledge of the farmers, artisans, mechanics, women, etc. The absence of a multilingual multimedia database of farmers’ innovations and knowledge may lead to “reinventing the wheel” in different geographies. Many of the local practices may have commercial value as well. Our idea is to document, disseminate, augment and trigger bio-enterprises based on socially or commercially viable technologies from and for the Himalayan region. The proposed platform will have innovations and traditional knowledge of agriculture, animal husbandry, culinary packable (pre-cooked) dried dishes of uncultivated plants/weeds, etc., food and agro-processing, OTC herbal formulations, vegetative dyes, fibres, etc. An e-commerce platform and a catalogue listing of the best bio products from the Himalayan states and Union territories, supplemented by local market interventions, will be one of the concrete outcomes besides the bilingual database. The platform shall also aggregate products from the other programme-implementing agencies. While market linkages of entrepreneurial ventures of validated and value-added products will be facilitated, the adoption of climate-smart agriculture and resilient varieties will be facilitated through on-farm trials. If successful, this platform will become a resource for a) sustainable herbal biotechnological solutions, b) innovative small farm equipment, and c) nutritious recipes for uncultivated plants/weeds, providing alternate sources of nutrition for economically poor sections and other products of the region.
Preserving Traditional Knowledge, Enhancing Livelihoods, and Conserving Biodiversity in Baramulla, Jammu & Kashmir
In the Baramulla & Gurez valleys of Jammu and Kashmir, our initiative is dedicated to mapping and preserving the rich local bioresources, traditional knowledge systems, and grassroots innovations. Both regions are home to a diverse range of flora and fauna and a wealth of indigenous knowledge passed down through generations. Our mission is to empower local communities, particularly women, by leveraging their traditional knowledge of medicinal plants, wild edible herbs, and sustainable agricultural practices. Through carefully designed activities, we created sustainable livelihoods, conserve biodiversity, and promote rural development in collaboration with other stakeholders.
At the heart of our project are community-led activities that drive tangible outcomes. We begin with participatory biodiversity mapping, where local communities actively participate in scouting & documentation of local traditional knowledge and the region’s flora and fauna through workshops and field surveys. This creates a comprehensive database as the foundation for conservation and sustainable use. We conduct skill development and capacity-building sessions to empower women and farmers focused on sustainable harvesting, value addition, and entrepreneurship. These activities equip participants with the knowledge and tools to generate income through eco-friendly practices and small-scale enterprises. Additionally, we collaborate with research institutions to scientifically validate the efficacy of medicinal plants and traditional remedies, enhancing the credibility and market potential of local products.
Promoting sustainable farming practices is another key focus area. We organize workshops on organic farming, crop diversification, and soil conservation, which lead to improved agricultural productivity, reduced environmental impact, and strengthened food security. To ensure economic sustainability, we support SHGs and FPOs in developing market-ready products from wild edibles and medicinal plants while connecting them with buyers. This creates sustainable livelihoods, increases income, and fosters economic independence. Finally, we conduct awareness campaigns to educate communities on biodiversity conservation, the importance of traditional knowledge, and sustainable practices, fostering a sense of ownership and commitment to preserving their natural and cultural heritage.
We aim to achieve transformative outcomes through these activities, including empowering women and marginalised groups, preserving biodiversity and traditional knowledge, and strengthening community resilience and self-reliance. By fostering collaboration between local communities, researchers, and market players, we are working towards a sustainable future rooted in the rich traditions and natural wealth of the region. Together, we can create a lasting impact and ensure that the unique heritage of Jammu and Kashmir is preserved for generations to come.
List of products available in J&K
| Sr. No. | Kashmiri Products | Value Added Products |
|---|---|---|
| 1. | Gurez Peas | Apple Chips |
| 2. | Gurez Kala Jeera | Apple Cider Vinegar |
| 3. | Gurez Pinga Rice | Honey Base Quince Muraba |
| 4. | Gurez Beans | Quince Slices |
| 5. | Gurez Honey | Quince Bhee dana |
| 6. | Gurez Ghee | Quince tea |
| 7. | Kashmiri Rice | Apple Walnut Jam |
| 8. | Aromatic Rice | Apple sun Dried Slices |
| 9. | Red Chilly | Sour Apple Pickle |
| 10. | Red beans | Pear Chips |
| 11. | Red Moong | Walnut Butter |
| 12. | Kashmiri Beans (Bagle) | Roasted walnuts |
| 13. | Mint powder | Walnut Gachak |
| 14. | Basil Seeds | Apricot Jam Sugar-free |
| 15. | Shelled Walnuts | Raspberry Jam |
| 16. | Walnut Kernels | Raspberry Squash |
| 17. | Almond Kernels | Raspberry fruit bar |
| 18. | Dried Apricot | Corn soyabean Sato as a supplement |
| 19. | Ginger Garlic paste | Tomato Passata (Puree) |
| 20. | Coriander powder | Dry Fruit Honey |
| 21. | Garlic Paste | Ginger Garlic paste |
| 22. | Saffron oil mixture for the skin | Coriander powder |
| 23. | Lavender dried flowers | Garlic Paste |
| 24. | Lavender Oil | Saffron oil Mixture for the skin |
| 25. | Cranberry Beans | Green Tea with Lavender essence |
| 26. | Dried Rose leaves | Pure Rose Water |
| 27. | Shelled Hazelnut | Kehwa Mix (11 Ingredient) |
| 28. | Face Scrub | |
| 29. | Pain Oil | |
| 30. | Nishasta Premix | |
| 31. | Herbal Ver Masala | |
| 32. | Tulsi Infused honey | |
| 33. | Shilajeet from Himalayan |
Sustaining Traditional Knowledge, Empowering Livelihoods, and Conserving Biodiversity in Geyzing and Soreng District of West Sikkim, Sikkim
Erstwhile West Sikkim district, now divided into Geysing and Soreng, is a region of immense natural beauty, known for its diverse altitude range, rich agriculture, horticulture, and abundant flora and fauna. The district’s elevation varies from 400 meters to over 8,500 meters in the Eastern Himalayas, culminating at the majestic Mount Kanchenjunga (8,586 meters). This vast altitude range creates diverse climatic zones, from subtropical conditions in the lower valleys to alpine weather in the high mountains. The region experiences moderate to heavy rainfall, making it an ideal place for agriculture, horticulture, and biodiversity conservation.
Agriculture is the backbone of West Sikkim’s rural economy. Due to its hilly terrain, terrace farming is widely practised. Farmers rely on organic methods, as Sikkim is India’s first fully organic state. The district primarily produces cereals such as maize, millet, buckwheat, rice, and pulses like rajma, lentils, and soybeans. Spices, particularly large cardamom, ginger, and turmeric, are major cash crops that contribute significantly to the local economy. Traditional farming methods, including the use of compost and local pest control techniques, help maintain soil fertility and ensure sustainable agricultural practices.
Horticulture also plays a vital role in West Sikkim’s economy. The region’s favourable climate supports the cultivation of various fruits, including the famous Sikkim Mandarin (Citrus reticulata), guavas, pears, kiwis, plums, and peaches. Vegetables such as radish, carrot, potato, cabbage, cauliflower, and squash are grown abundantly, catering to local consumption and market as well. Additionally, medicinal and aromatic plants like wild orchids, rhododendrons, chirata, and Himalayan nettle thrive in the region. Floriculture is gaining popularity, with many farmers cultivating rhododendrons and orchids, which are widely admired for their beauty and commercial value
List of Products available in Sikkim
| SL.NO. | Product Name |
|---|---|
| 1 | Paheli Dal |
| 2 | Gahat Daal |
| 3 | Mix dal |
| 4 | Mashyam Dal |
| 5 | Rato Pothrey Dal |
| 6 | Black Dal |
| 7 | Majhi Bodi dal |
| 8 | Small Rajma |
| 9 | Big Rajma |
| 10 | Ghew Cibi Dal (Butter Bean) |
| 11 | Thangrey Mashyam Dal |
| 12 | Maize rice (Yellow) |
| 13 | Maize rice (White) |
| 14 | Turmeric Powder |
| 15 | Buckwheat flour |
| 16 | Millet flour |
| 17 | Ginger Powder |
| 18 | Churpi Supari |
| 19 | Millet Chilla Mix |
| 20 | Buckwheat Chilla Mix |
| 21 | Millet Drink |
| 22 | Lemongrass Extracted Water |
| 23 | Red Cherry Pepper Paste |
| 24 | Organic Tea Mix |
| 25 | Nakima Pickle |
| 26 | Bamboo-Shoot Pickle |
| 27 | Nutella-Chimphing dry pickle |
| 28 | Gundruk Dry Pickle |
| 29 | Radish Pickle |
| 30 | Red cherry Pepper Powder |
| 31 | Red cherry pepper Flakes/Dry |
| 32 | Dalle Chilli Oil |
| 33 | Rose-Alovera Soap |
| 34 | Honey-Alovera Soap |
| 35 | Lavender-Turmuric-Alovera Soap |
| 36 | Local Organic Ghee |
| 37 | Local Organic Honey |
| 38 | Large Cardamom |
| 39 | Sinkauli Leaves (Bay leaves) |
| 40 | Organic Tea |
Preserving Traditional Knowledge, Enhancing Livelihoods, and Conserving Biodiversity in Kiphire District, Nagaland, India
In the 20 villages of Kiphire where we work, most people rely on agriculture as their primary source of livelihood. Many are subsistence farming, growing crops to meet their daily needs. Additionally, seasonal labour and artisanal activities also provide some income, although these are often irregular and offer lower earnings. As a result, the income levels in the area are generally low, with few people earning higher wages. The lack of diverse economic opportunities further limits people’s ability to improve their financial situation. This highlights the need for economic development initiatives to create more sustainable livelihoods and improve income levels across the district. It has a distinct cultural and socio-economic context and is relatively one of the most remote regions on the border of Myanmar.
People sustain their lives primarily by Jhum cultivation (shifting cultivation), hunting, and gathering tubers and greens from the nearby jungle areas. In addition, weaving, crafts, and a few other skills are also available in the study villages. The village council members or the Gram Budha (the cultural head of the village, usually the eldest male alive) are the main decision-makers in the village. Many educated youth have generally migrated to Kohima or Dimapur for jobs. Some youth are involved in small-time trading of consumer goods and transport, and some have government service, but many are unemployed. The prevalence of tree cover appears moderate across most villages. “Salomi” reports substantial tree presence, suggesting latent economic gains through timber, non-timber forest yields, or agroforestry. Half the people in “Amahator,” “Changchor,” and “Salomi” get additional income from livestock consisting of pigs, dogs, and poultry. Craft is present in almost all villages, but in only Salomi village, people sell craft products in the market.
