Süngratsü seeks to transform Nüoshi into a cultural and economic asset

Morung Express News Süngratsü | October 25Süngratsü village is seeking to transform Nüoshi, its traditional fermented taro-leaf food, into a recognised cultural, economic and eco-tourism asset while preserving the indigenous knowledge associated with its production.The vision was outlined at the curtain-raiser programme of the Nüoshi Festival 2026, organised by the Süngratsü Students’ Union at Süngratsü Gate-1, Mokokchung on October 24. The festival is being held under the theme, “Pride of Nüoshi: A Living Legacy.”Presenting the vision of the festival, Amongla C, Deputy Director of the Department of Agriculture, Kohima, described Nüoshi as “our heritage, our identity and our living history.” She said the traditional food, often known as Anishi, reflected the close relationship between the Ao Naga people, their agricultural practices and the natural environment.She noted that the knowledge of preparing Nüoshi had been passed down through generations, particularly among women, through traditional processes of fermentation and woodfire smoking. The practice, she said, was not merely a household activity but an important part of the community’s identity and livelihood.Süngratsü’s plan is to develop Nüoshi beyond a local food product and establish it as a high-value heritage commodity. Key priorities include securing a Geographical Indication tag, improving packaging and storage, standardising food-safety practices, strengthening labelling and establishing better pricing and market systems.According to Süngratsü Village Council chairman S Bendang Aier, the village currently produces an estimated 25,000 kilograms of Nüoshi annually, with around 20,000 kilograms being marketed. The production generates an estimated revenue of Rs 1.2 crore each year. He also underlined the village’s transition from jhum cultivation to taro farming.The organisers believe that systematic support for local producers, particularly women’s self-help groups and micro-entrepreneurs, could significantly expand these economic benefits.The proposed initiative also seeks to bring traditional knowledge into conversation with modern science. Collaboration with researchers and academic institutions would focus on studying Nüoshi’s nutritional value, microbial composition, food-safety requirements and potential as a plant-based functional food.The long-term vision extends beyond agriculture and food production. Süngratsü aims to develop the village and the Asetkong Range as destinations for eco-tourism, agro-tourism and cultural immersion. Plans include guided community-forest treks, farm stays, taro cultivation and harvest experiences, riverbank cooking sessions and sustainable angling activities.The initiative also proposes to use Nüoshi as an entry point for documenting and sharing the wider history of the community. Cultural and heritage sites, including areas associated with the region’s traditional beliefs and Christian history, could be connected through oral storytelling, folk media and guided cultural experiences.Dr Lanunochetla, District Agriculture Officer, Mokokchung, stressed that the initiative would require sustained community-level participation rather than dependence on outside support. She identified marketing, labelling, storage, packaging and pricing as key areas requiring further attention.The organisers have called for partnerships with government departments, development agencies, research institutions, corporate social responsibility initiatives and private enterprises. Such collaboration, they said, would help improve village infrastructure, train local youth as eco-guides, strengthen climate-resilient farming and create new livelihood opportunities.The Nüoshi Festival 2026 is envisioned as an annual platform to celebrate Ao Naga culinary heritage, strengthen local livelihoods, promote sustainable agriculture and position Süngratsü as a destination for cultural immersion, eco-tourism and agro-enterprise.