𝐁𝐞𝐫𝐭𝐢 𝐄𝐦𝐞𝐫𝐠𝐞𝐬 𝐀𝐬 𝐌𝐨𝐝𝐞𝐥 𝐅𝐨𝐫 𝐒𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐥𝐞 𝐑𝐮𝐫𝐚𝐥 𝐄𝐧𝐭𝐞𝐫𝐩𝐫𝐢𝐬𝐞

𝒕𝒓𝒂𝒏𝒔𝒇𝒐𝒓𝒎 𝒍𝒐𝒄𝒂𝒍 𝒓𝒆𝒔𝒐𝒖𝒓𝒄𝒆𝒔 𝒊𝒏𝒕𝒐 𝒉𝒊𝒈𝒉-𝒗𝒂𝒍𝒖𝒆 𝒇𝒐𝒐𝒅 𝒑𝒓𝒐𝒅𝒖𝒄𝒕𝒔 𝒇𝒐𝒓 𝒑𝒓𝒆𝒎𝒊𝒖𝒎 𝒎𝒂𝒓𝒌𝒆𝒕𝒔

By Kinzang Lhamo

Berti, a community in Trong gewog, Zhemgang, is emerging as a promising model for sustainable rural enterprise through the efforts of its Community-based Capture Fishery Management Group (CCFMG). Supported by the Zhemgang Dzongkhag and the National Research and Development Centre for Riverine and Lake Fisheries (NRDCR&LF) in Haa under the Department of Livestock, Ministry of Agriculture and Livestock, Berti is now producing three distinct high-value products: Snow Trout Fillet, Smoke-Dried Fish, and Smoke-Dried Chicken. These initiatives, led by 21 trained youth, aim to supply premium domestic markets such as high-end hotels and resorts while strengthening local livelihoods and preserving natural resources.

This initiative marks a significant step in transforming traditional livelihoods into structured income-generating ventures. Training provided by NRDCR&LF equipped the youth with skills in fish processing, vacuum packaging, and labeling. The broader goal is economic self-reliance rooted in sustainable practices. With these capacities, Berti has begun converting local aquatic and livestock resources into reliable income streams, offering new hope for communities that have faced economic challenges.

According to Sangay Dorji, Deputy Chief Livestock Production Officer of Zhemgang Dzongkhag, the products developed in Berti are unique in the country. “We have produced smoked dried fish in small quantities in Berti village, and now we have pioneered Snow Trout Fillet and Smoke-Dried Chicken, the first of their kind in Bhutan,” he said. “While smoked fish is also available in Wangduephodrang, it is of a different variety.”

The new products are an important part of the Dzongkhag Economic Development plan, which focuses on promoting high-value, low-volume goods that can fetch better market prices. By encouraging innovation in livestock product development, the Dzongkhag aims to create niche markets for rural producers and youth entrepreneurs. Plans are underway to diversify into pork and pork-based products, expanding market reach and income potential across the region.

The fish-based products Snow Trout Fillet and Smoke-Dried Fish were developed through the direct involvement of NRDCR&LF, Haa. Youths were trained in dry brine smoking techniques, fillet preparation, hygienic packaging, labeling, and cold storage to extend product shelf life and meet market standards. This technical support helped the group transition from small-scale traditional processing to structured value-added production. In contrast, Smoke-Dried Chicken is an independent initiative led by the Dzongkhag Livestock Sector as part of a wider effort to develop diverse, locally sourced livestock products to boost rural income.

Sonam Choden, Senior Livestock Production Supervisor III of the Fishery Resource Management Unit at NRDCR&LF, highlighted the larger aim of this community-led approach. “At the National Centre for Riverine and Lake Fisheries in Haa, our core mission is to ensure that Bhutan’s freshwater ecosystems are sustainably managed not just for today, but for generations to come. By aligning our efforts with national priorities such as environmental conservation, food security, and youth engagement, we are creating pathways for rural communities to thrive through responsible resource use,” she said.

She added that the Berti initiative has become a working model for rural enterprise and biodiversity stewardship. “By training our youth and supporting community-based capture fishery management, we are not only creating economic opportunities but also fostering a sense of ownership and responsibility toward our rivers and lakes. This approach helps balance ecological integrity with rural prosperity, turning conservation into a shared, lived experience.”
The success of the initiative is rooted in both the technical training and the community’s collective commitment. With structured support and guidance, youth in Berti have begun to see their environment not as a constraint but as a source of opportunity.

Samten Dorji, a member of the Berti CCFMG, shared his experience. “I am very happy to be part of this initiative and proud to be in a community where we are working together towards something productive and lasting,” he said.
He explained how the training and support gave him and his peers confidence in managing local resources for income generation. “Being able to contribute even a small income back to our village means a lot to us. It shows that we don’t have to leave home to build a better future; we can do it right here,” he added.

The launch of these products was more than symbolic. It included practical demonstrations and hands-on training for the Berti group, especially in smoked fish processing using Snow Trout. This involved the full value chain from filleting and smoking to packaging and labeling. These steps are essential to ensure product safety, uniformity, and appeal to the targeted premium market.

Tashi Tshering, another active member of the CCFMG, described the initiative as a game changer for his village. “This opportunity is a major step forward in my personal and professional journey. Being part of this enterprise means I can contribute directly to Berti’s development while building a sustainable livelihood. There is real potential for growth here, and I am committed to staying for the long term, expanding operations, creating local jobs, and making Berti known for high-quality, high-value food products,” he said.

He was inspired by the chance to highlight underutilized local resources such as Snow Trout and indigenous poultry, which he believes have strong market potential. His goal is not only to improve income for local farmers and fishers but also to promote nutritious, culturally rooted foods.

He also noted the challenges that remain. “One of the biggest challenges we face is maintaining consistent quality and supply, especially with the seasonal nature of fish and poultry. It is also difficult to get our products to larger markets due to limited transport and cold chain systems. And building a trusted brand in a crowded market takes time, but with the right training, teamwork, and support, we are making steady progress,” he said.

To ensure sustainability, the Dzongkhag Livestock Sector has committed to ongoing monitoring and support. “We will maintain regular monitoring and provide ongoing training to the groups, focusing on management, accounts, and smart financial practices,” said Sangay Dorji. “If the initiative proves successful, we plan to replicate it in other gewogs, especially targeting educated youth groups,” he added.

This integrated effort in Berti stands as proof that targeted support, skilled training, and community ownership can reshape the future of rural Bhutan. With continued collaboration, innovation, and commitment, the community is steadily making a place for itself in the high-value food product market, rooted in local knowledge and driven by youth ambition.