In the hills of Ukhrul, a personal memory of foraging wild fruits has grown into a business built on local resources, traditional knowledge and persistence.
Catherine Soyamphi, founder of Soyam Foods, traces her journey back to her school days when she would spend time in the forest grazing cattle and eating wild fruits to satisfy hunger. What stayed with her over the years was a simple observation—many of these fruits often went to waste.
From Observation to Opportunity
As she grew older, Catherine began to connect that early experience with a broader issue: underutilised forest produce and limited livelihood opportunities in tribal areas of Manipur.
The turning point came during the COVID-19 pandemic. With movement restricted and uncertainty high, she began gardening and collecting wild fruits with her family. As they experimented with processing these fruits, she realised their potential—not just as food, but as a source of income and sustainability.
“That period helped me understand the value of what we already have around us,” she says.
Building Skills and Knowledge
To develop her ideas into a viable business, Catherine undertook multiple training programmes. She participated in food processing and value addition training at Central Agricultural University, along with sessions on export documentation and global supply chains at Manipur University.
She also attended packaging training programmes in Porompat, equipping herself with practical knowledge needed to bring products to market.
Her journey builds on a foundation laid by her mother, Angela, who had earlier initiated a small-scale food business. With her mother’s experience as a master trainer and her father’s knowledge of traditional fermentation, the family became central to shaping the enterprise.
Growing Soyam Foods
Starting as a small proprietary firm, Soyam Foods has now expanded into a registered LLP—Soyam Products LLP.
Today, the enterprise produces more than 36 products, focusing on items such as pickles, fruit-based candies and fermented beverages, all made from locally available fruits and vegetables.
The products have moved beyond local markets and are now available in cities including Bengaluru, Delhi, Mumbai, Guwahati and Kerala. They are also stocked in Assam Rifles canteens in Imphal, Shillong and Delhi.
Overcoming Financial Challenges
Like many small entrepreneurs, Catherine faced financial constraints in the early stages. Initial funding came through bank loans, followed by support in the form of subsidies and grants.
She received assistance from institutions such as the Department of Horticulture and Soil Conservation, Manipur, Indian Council of Agricultural Research, MFICL, NEHHDC under the Ministry of DoNER, TRIFED, NSIC-MSME, KIIT-TBI, BIONEST NEC and the RKVY-RAFTAAR Agri Business Incubator.
These supports enabled participation in exhibitions, procurement of equipment and expansion of operations.
Creating Local Impact
Beyond business growth, Soyam Foods is contributing to the local economy. The enterprise works with seven Farmer Producer Organisations (FPOs) in Ukhrul and provides employment to more than 13 women.
Catherine says the goal is not only to sell products but to create value from local resources while generating sustainable livelihoods.
Her journey reflects a broader shift—where traditional knowledge, when combined with modern training and support, can lead to viable rural enterprises.