Makawanpur's Ghalegaun women expand gundruk venture into wider markets

HETAUDA: What began as a household tradition in Ghalegaun has become a small-scale industry that is changing lives. For 38-year-old Shriya Gurung, gundruk — the fermented and dried leafy vegetable long made in Nepali kitchens — has turned into a source of income, confidence and community leadership.

Until a few years ago, Gurung’s routine mirrored that of many rural women: household chores, caring for livestock and working on the family farm, yet she had no personal income. “I didn't earn even a single rupee. I was really worried about the future, but I saw no other means of earning. I wanted to do something in the village, but I had no idea how to start,” she said.

A change came when Green Foundation Nepal, supported by Hetauda Sub-Metropolitan City, offered skill-based training, startup materials and business guidance. Shriya and other local women formed the Kanchanjangha Agriculture Cooperative and Micro Enterprise and rented 15 katthas of land at Rs 1,500 per kattha per year to grow mustard greens for organic gundruk production.

The early phase was far from smooth. Although the cooperative achieved a good yield, it could not sell its produce because it lacked a licence from the Food Technology and Quality Control Office. Large quantities of dried vegetables remained in storage and members feared losing their investment. “We worked so hard to produce the gundruk, but not being able to sell it was really disheartening. I was afraid all our effort would go to waste. But we didn’t give up,” Shriya recalled.

Support from Hetauda Sub-Metropolitan City helped the cooperative secure government approval. That recognition increased consumer trust and opened market channels. Orders began to arrive, and demand grew. “Before, we were worried that nothing would sell. Now, the concern is whether production will meet the demand,” Gurung said.

Growth has followed. The enterprise has expanded from 11 founding members to 20, and cultivation has risen to 30 katthas with plans to reach 50. The cooperative aims to provide direct employment to more than 50 local women as production scales up. Gundruk from the group is now sold in Makawanpur, Sindhuli and Kathmandu, and buyers from other districts have started placing orders.

Production is seasonal: the group makes organic gundruk for six months and produces various pickles during the other half of the year. Technical support from a partner organisation assists with processing, packaging and marketing. The cooperative produces about 300 kilogrammes of pickles per cycle, selling them at Rs 1,000 per kilogramme and generating roughly Rs 300,000 in turnover per cycle. Gundruk is sold at about Rs 800 per kilogram.

The enterprise has brought more than financial change. Shriya, who once relied on her husband’s farming income, now contributes to household expenses, invests in her daughter’s education and leads other women in the cooperative. Initial seed funding — around Rs 100,000 from Hetauda Sub-Metropolitan City and Rs 80,000 from the cooperative — helped show how local resources and traditional knowledge can be turned into sustainable livelihoods.

Shifts in consumer taste have also helped. Organic gundruk is rich in fibre, iron and calcium, and growing interest in chemical-free foods has increased demand for traditional products made by rural women.

The Kanchanjangha Cooperative is one example among several small and cottage enterprises in Hetauda Sub-Metropolis, where women are turning pickles, handicrafts, turmeric powder and other local products into income-generating activities. For Shriya and many of her peers, the change is about more than money: it is about dignity, independence and the ability to shape their own futures while remaining in their villages.

(With inputs from RSS)