BE passed Kakching youth strikes it big with 'Haobee'
Source: The Sangai Express
Imphal, March 13 2024:
Founder of "Haobee", Yengkhom Suraj is among the young entrepreneurs of Kakching who have made a business out of selling well-packaged and appetizing local snacks like Kakching Bora and Chasubi.
Born to Yengkhom Lokendro and Yengkhom Thoibi from Kakching Keithel Macha, 23-year old Suraj shared that Kakching Bora had been prepared in his household since his grandmother's time.
The young entrepreneur and his mother are simply carrying on the tradition.
Speaking to The Sangai Express, Yengkhom Suraj remarked that under the brand of Haobee, he produces two types of Kakching Bora: plain and spicy.
While the plain version is the original Kakching Bora that people are familiar with and love, some additional spices and ingredients are added in the spicy variety.
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Including the indigenous delicacy "Chasubi", Suraj produces a total of three snacks under Haobee.
A packet of Chasubi is sold for Rs 20, plain Kakching Bora for Rs 50 and the spicy variety for Rs 20 .
The eldest of two boys, Suraj has a degree in BE from Nehru College of Engineering, Kerala.
While undergoing coaching for various exams, he had to return home due to his father's illness.
After his father's death in 2016, he decided to venture into this trade after witnessing his mother struggle to make ends meet.
Getting the advice of many close peers who successfully started similar undertakings, he acquired an FSSAI license in 2019 and finally started his business in 2021 .
Notably, Suraj started his business without any help from the Government or loans but with whatever resources he could muster.
However, many obstacles lined his path to success as the Covid pandemic broke out when he kickstarted his snacks business.
There were many instances when customers would place orders only to find the whole household of the customer under quarantine at the time of delivery.
This caused many losses to the business, Suraj added.
The young entrepreneur carried on relentlessly and now he has employed 10 people under him for making and packaging the snacks.
They used to get a monthly salary, but due to uncertainties brought on by the ongoing conflict, the employees now receive a daily wage.
Suraj also supplies these snacks to different localities on different days.
Speaking about the ingredients used in making Kakching Bora and Chasubi, Suraj maintained that the ingredients are all locally sourced.
While the main ingredients in Kakching Bora are rice and dried peas, Chasubi is made from ground rice and a mix of vegetables, chillies etc.
It is similar to another local delicacy called "Paknam" and has no preservatives, stated the industrious young man.
Highlighting another plus point, he said that left unopened, the Kakching Bora packets can last for 2 months.
When opened and kept in an airtight container, they last for 3/4 months.
This does not lessen its flavour.
However, Chasubi lasts for only 4 days and in summer days it lasts for 3 days.