In Sakteng, the Brokpas community is making waves in the realm of traditional yak product commercialization. Spearheaded by individuals like Ap Dorji Drukpa, 61, these enterprising individuals have transformed their age-old practices into a thriving business, meeting the burgeoning demand for their prized delicacies.
For the past three years, Ap Dorji Drukpa has diligently adhered to a weekly routine, meticulously fermenting fresh cheese in leather bags beside the bukhari, a process he claims enhances the cheese’s medicinal value. “The longer the fermentation, the higher the medicinal value of the zoedue,” he asserts, encapsulating the community’s dedication to both tradition and innovation.
This dedication has not gone unnoticed, as the accessibility afforded by motor roads has opened doors to larger markets, propelling Brokpas’ yak products into newfound popularity. The demand has outstripped supply, with Ap Dorji Drukpa and his fellow Brokpas struggling to keep pace with the market’s insatiable appetite for their offerings.
Four years ago, the Brokpas embarked on the journey of commercializing their yak products, initially operating on a modest scale. However, fueled by the growing interest in artisanal and traditional foods, their business has flourished, offering an array of products including butter, cheese, and the coveted zoedue, among others.
This success story underscores the potential of rural communities to thrive in modern markets while preserving their cultural heritage. By blending traditional knowledge with contemporary practices, the Brokpas of Sakteng have not only secured a sustainable livelihood but have also become stewards of their cultural legacy.
As they continue to navigate the dynamic landscape of commerce, the Brokpas remain committed to upholding the values of quality, authenticity, and sustainability that have been the cornerstones of their success. With each batch of zoedue fermented and every block of cheese churned, they are not just merchants; they are custodians of tradition, bridging the gap between the past and the present with every savory bite.
Today, a sizeable number of villagers are engaged in the Zoedoe business and they are making good money out of it. “It takes one or two months to ferment but the longer it is kept the better it tastes,” said Ap Dorji Drukpa.
A kilogram of Zoedoe costs Nu 500-600 at Sakteng and when they take it down to Trashigang it costs Nu 800-900 per kg. “It has been a lucrative business because we have road access,” Ap Dorji Drukpa said.
He added that four years ago they could barely sell one or two packs of Zoedoe. But now, more of the product is being sold and they have also formed a group to sell it in other Dzongkhags. “We are not able to meet the demand of Zoedoe now,” he said.
Another Brokpa, Tshering Om, said producing yak products has proven to be a lucrative business. “A decade before, during summer we bartered products with grains, vegetables, salt, and other necessary items but now, with road accessibility, we can do business on our own.”
She added that now youths are also taking an interest in the business. “The road has made it easier to do business,” she said.
A medical team at Sakteng from the Basic Health Unit trained the villagers to make products and store them it hygienically. To keep the business afloat for all times to come, the Gewog administration is helping villagers to seek loans from banks.
Currently, villagers are occupied with making Zoedoe and other products, worth Nu 50,000 – 70,000 for the upcoming eastern festivals.
According to Mangmi, the gewog has distributed machines to churn the milk and even containers to store it. “Awareness has been created to keep their products hygienic and help villagers to sell their products in Arunachal Pradesh,”
Around 115 households in Sakteng have even sold some of their yaks and brought boleros to transport their products to other Dzongkhags.
Around 70% of the Sakteng residents graze yaks and cows to make their living.
By Kinley Yonten
