A fisher cooperative that cleans, chills and smoke-packs Loktak catch into 3-4 branded SKUs, selling to Imphal restaurants and Manipuri-diaspora online buyers who currently get unsorted, middleman-routed fish.
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Loktak Lake's phumdi-based fishery yields pengba, sareng, ngara and other valley species year-round, but most leaves the lake unsorted through traders at thin margins. This unit builds directly on the district's Loktak Lake fisheries atom and targets the "raw catch to dried/smoked & packed fish" gap: a cooperative running collection, cleaning, chilling and traditional smoking into a handful of branded SKUs. Cleaned chilled fish supplies Imphal hotels and home-delivery; vacuum-packed smoked ngari-style fish travels to Manipuri households outside the state, where it sells at a strong premium over wet-market rates. What it takes is honest: FSSAI registration, an unbroken cold chain (catch quality degrades fast in the monsoon heat), and navigating entrenched relationships with existing fish traders who control aggregation. Smoking is a craft skill that must stay consistent across seasons of variable yield. Start with two SKUs and 5-10 Imphal restaurant accounts, prove quality, then add the smoked-pack line and online channel. Buyers: mid-tier Imphal restaurants, urban households, and the regional diaspora.
Why this opportunity, here
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Targets value-chain gaps
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Raw 80% · Processed 20%
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