Results achieved

The SHINE project designed a new labelling for roasted and salted peanuts, one of the products from Druk Arachis in Trashi Yangtse Dzongkhag. The label contains the standard set of information, such as ingredients, origin, date of production, and more. The EU support for the design and the collaboration with DAMC, MoAL have also been…

SHINE conducted two series of two-day e-commerce training in Trashigang, 12th-13th October at DYT Hall (District Development Assembly) and in Pemagatshel, 16th – 17th October at Shumar Geog’s GYT (Block Development Assembly) with coordination and support from the districts and local governments respectively. 120 rural producers of agri- & handicrafts products as well as tourism…

SHINE project conducted the Cooking Training on Indigenous Food on 11th-13th October 2023 at Druk Deothjung Hotel in Trashigang, in collaboration with the Department of Tourism with the invitation and facilitation support from the district and local governments. 20 professional cooksand chefs – 10 males and 10 females currently working in the tourism and hospitality…

Festivals and Indigenous Food of Eastern BhutanCultural and Culinary Treasures The Eastern districts of Bhutan boast of colorful and vibrant festivals throughout the year. These festivals present a unique opportunity to encounter age-old traditions and believes as well as amazing culinary discoveries at the same time. Travelling at the right time to the right place…

The SHINE team trained two chilli producer groups in Trashi Yangtse and Trashigang, in making fermented chilli paste (FCP) on 27th and 28th June, 2023, respectively. 6 participants at Urka Chilli Processing Unit in Trashi Yangtse and 14 at Deyphu Vegetable Groups in Trashigang benefitted from the hands-on training. The chairperson of Deyphu Vegetable Groups…

The SHINE project revives and promotes traditional Bhutanese food both nationally and internationally in combination with tourism and hospitality. Bhutan, has a rich tradition of dried and fermented food products with great cultural and historical significance. By showcasing these products to a wider audience, the project not only helps the preservation of Bhutanese culinary heritage,…

Many hotels and restaurants that cater to visitors overlook the potential of the eastern regions’ traditional and original cuisines to present diversity and a one-of-a-kind tourism experience. The trend among young people and the general public to seek out foreign meals also threatens the region’s distinct culinary culture. Therefore, the overall goal of organizing SHINE’s…