Emergence of Packaged Fermented Fish in Manipur – The Case of Sengmai Ngari

Abstract

This study investigates the rise of packaged fermented fish, with a specific focus on Sengmai Ngari in Manipur, India. Fermented fish plays a pivotal role in the cultural and dietary landscape of Manipuris. Through a combination of semi-structured interviews, case studies, and participatory observation, the research delves into the traditional techniques of fish fermentation, encompassing sun-drying, washing, pressing, and packing in oil-coated pots for duration of at least six months. Traditionally, fermented fish is distributed in loose form, either wrapped in paper or carried in plastic bags. However, the transition to packaged forms has facilitated broader distribution, enhanced transportation, ensured product safety, and prolonged shelf life. The emergence of packaged fermented fish is driven by increasing demand from both local residents and those outside the state and nation. Additionally, it has emerged as a livelihood opportunity for numerous labourers engaged in the processing and packaging sectors, with the Sengmai Ngari enterprise alone providing employment to over 60 individuals. By catering to diverse consumer bases, this enterprise acts as a conduit between traditional gastronomy and contemporary preferences. Nonetheless, challenges persist, including sourcing raw materials, maintaining product quality and shelf life, and implementing adequate contamination prevention measures during handling. Nevertheless, packaging indigenous foods presents avenues for promoting local products in the global market. This study underscores the importance of preserving traditional practices while embracing modern packaging techniques to sustain and propagate indigenous culinary traditions.