New prodn tech from Manipur to transform bamboo into wine

Guwahati: In a significant boost to bamboo based innovation and sustainable entrepreneurship in the northeast, the North East Cane and Bamboo Development Council (NECBDC) has received a pioneering bamboo wine production technology developed by the College of Food Technology (COFTI), Central Agricultural University (CAU), Imphal.

The initiative is being seen as a major step toward creating new economic opportunities for bamboo growers, startups, and small entrepreneurs across the region.

Officials said the innovation could help transform bamboo from a traditional raw material into a commercially viable product with market potential in the food and beverage sector. They also highlighted that such initiatives align with the Centre’s push for sustainable development and promotion of indigenous resources in the Northeast.

“The innovative technology enables the conversion of bamboo shoots and bamboo powder into premium quality wine, creating promising opportunities for value addition, agro based entrepreneurs and sustainable livelihood generation across the northeast,” a press release from NECBDC states.

The technology was developed under a North Eastern Council (NEC), Ministry of DoNER-funded research project named “Exploring the Potential of Bamboo Wine: Production, Properties, and Market Viability.” The project was led by Dr Ng Taibangnganbi Chanu, assistant professor of microbiology and principal Investigator at COFTI, under the guidance of Professor Ng Iboyaima Singh, dean of the institute.

NECBDC officials further noted that the council would explore avenues for technology dissemination, entrepreneurship development, and possible commercialisation in collaboration with stakeholders and local entrepreneurs. The move is expected to encourage research-driven bamboo industries while strengthening livelihood opportunities in the region.