Project Background

The proposed project will establish scientific smoked meat production units at 17 locations across five North-Eastern states – Arunachal Pradesh, Assam, Meghalaya, Manipur and Nagaland. Smoking meat has long been a cornerstone of tribal culture, used both for preservation and as culinary heritage; yet traditional methods often fall short on hygiene, consistency, and food-safety standards.

The introduction of scientifically designed smokehouses – stainless-steel chambers with PID-controlled temperature & humidity, smoke filtration, and full FSSAI compliance – is a leap toward safer, longer-lasting, premium-grade products. These systems dramatically reduce carcinogenic PAHs and HCAs commonly found in conventional smoking.

Each unit will sit inside a prefabricated facility that integrates processing, packaging, retail space, clean water supply, sanitation blocks, QA labs, and fire-safety provisions. Together, they modernize the traditional craft while boosting incomes, market reach, and rural livelihoods.

Backed by strong cultural relevance, local expertise, rising demand for high-protein artisanal foods, and clear technical specifications, the project aligns perfectly with India’s rural-enterprise and food-processing missions.

Project Duration: 36 months
Coverage: 17 units across 5 states