In light of the issues raised by Mr. Surja, I propose one possible approach to enhancing the value of agriculture in Sankhu: the formation of “Sankhu Potato Growers Association.” This organization would aim to add value to the potatoes produced in Sankhu and protect the city’s agricultural heritage. As members of this association, please reflect on what you want to achieve in Sankhu, what you are capable of doing, and what the core mission of your organization should be.
We recognize that the cropping pattern of paddy → summer potato → winter potato remains crucial for the sustainability of agriculture in Sankhu. From the perspective of efficient water use, your farming practices have achieved high productivity. Preserving the irrigation channels means preserving the history and culture of Sankhu as well. Agriculture plays a vital role in this small city. Beyond providing a livelihood, it is deeply connected to the local water cycle, which has sustained the area for generations. Sankhu is renowned for its Raj Kulo, King Canal. It is the farmers who have safeguarded the city’s remarkable canal system—until recently, the town’s water channels were lined with beautiful, natural stones. While new drainage systems may be built in the future, we must never forget the importance of the water cycle that continues to nourish this community.
Sankhu is rich in history and culture: the Bajrayogini Temple, the Salinai Temple, and the UNESCO World Heritage Site Changu Narayan are all within walking distance. At the heart of the town are generations of lives and shared spaces—shrines, temples, and ghats in every tole—which serve as places of comfort and connection for the community.
To ensure the survival of farming in Sankhu, creativity and innovation are essential. Strategies to boost profitability are needed. One promising approach is to process potatoes into value-added products. Rather than selling raw produce, farmers can turn potatoes into new forms for market.
The supply value chain shall be changing from
Producers → Intermediaries → Consumers
to
Producers → Chef (who cooks special Potato Dishes) → Consumers.
In other words, potatoes could be processed into products like fried potatoes or croquettes (korokke) and sold directly. This kind of small-scale business increases the farmer’s income. The added value comes from processing—the profit stays with the producer, rather than being lost to middlemen. By creating value-added products, we can raise the profile of Sankhu’s potatoes and support the economic well-being of local farmers.
The emphasis on “branding” is nothing extraordinary. First and foremost, in order to guarantee the quality of potatoes, we need to clearly communicate certain key points to consumers—such as the place of production (Sankhu), the level of pesticide use, and the characteristics of the potato varieties. Additionally, the quality of the oil used in processing should also be transparent. Next, we should create a unique flavor experience. In other words, offer potato chips that are only available at a specific shop. Highlight that ingredients such as butter, cheese, and spices are all locally produced. Examples could include butter flavor, cheese flavor, and chili flavor—all unique to Sankhu. This can begin as a small business—for instance, a limited-time Farm Restaurant stall at local festivals like those at the SaliNadi and Bajrayogini temples. If people taste it and like it, it will naturally gain popularity. This also opens up opportunities for women to participate in business. Santi’s home-cooked food is delicious—she and others have great potential!
The key is to market these foods under the Sankhu Potato Growers Association brand. This isn’t just a business. It’s a community effort—an association that includes not only farmers but also non-farming residents of Sankhu who are committed to protecting local agriculture. Why not ask the chef at the restaurant near the SaliNadhi temple (they make great chai!) to create and sell “Korokke”? The restaurant in front of Sundhar’s shop is also excellent!
(As a reference: In Italy, where food culture is deeply rooted, upscale organic food stores are incredibly popular among tourists. I would love to see something similar here—serving “potato cuisine” along with tea, coffee, or local beer by Ga-ichi, in a space that reflects the history and culture of the city!)
If we can stabilize prices for our products, we could adopt a low-input, low-output model, such as organic farming. While organic products are often favored by health-conscious consumers, the number of people who can afford premium prices is limited. Starting by cooking and serving food at local festivals might help bridge that gap—it’s a way to test the market and build a following. You may also find the activities of the Farmers Market (https://www.davisfarmersmarket.org/about-us/) in the small college town of California, where I used to live, to be of interest. Delicious, fun, and enriching!
Of course, festivals are important family occasions, and you may not always have time to cook for guests you don’t know. However, providing food to those who come to pray is an act of hospitality—and also a way to prove your leadership and commitment as a member of the Sankhu Potato Growers Association.