No one can blame the MDA-2 Government for not trying hard enough to promote small and large scale businesses in Meghalaya. The state took a long time to transition from a pure agrarian economy to a food processing hub beginning with the Lakadong turmeric to ginger and black pepper powder, cinnamon bark etc., nicely packaged and branded. Visitors to the Reverse Buyer- Seller Meet at the State Convention Centre were surprised that Meghalaya has so much of rare spices to offer including the Lakadong turmeric which has the highest curcumin content in the world. Today Meghalaya produces Curcumin Latte which is a premixed mixture of turmeric and black pepper. Research states that curcumin and piperine (black pepper) combination is a powerful antioxidant. Piperine enhances curcumin’s bio-availability by up to 2000%, ensuring maximum absorption. Together, they reduce joint pain, improve mobility, support metabolic health, and enhance recovery.
The key benefits of curcumin and piperine are manifold. Curcumin alone has poor absorption, but piperine (a bio-enhancer) inhibits metabolic enzymes that break down curcumin, allowing the body to utilize it effectively. The mixture targets inflammation, aiding in the relief of joint pain, stiffness, and arthritis symptoms. Both compounds neutralize free radicals and boost the body’s antioxidant enzymes, protecting cells from damage. The combination helps strengthen immunity, providing a stronger defence against disease while also a digestive stimulant that helps manage metabolic syndrome and reduce bloating. Doctors say that it reduces exercise-induced muscle soreness and promotes overall health. The reason why this editorial stresses on turmeric and black pepper is because these are Meghalaya’s best selling points and with health benefits which is what the world is looking for today. But at business meets what is needed is hard selling and those who man the stalls must also be trained to explain these benefits to the visitors which probably was a point that was missed. Growing rare species of roots and tubers is one thing; branding it is another but at business meets, knowing the tactics of hard-selling is key. Visitors who are connoisseurs of wine were not impressed and found the Meghalaya wines far too sweet. Wine making is an art perfected over a long time. Wines need time to ferment and their taste is not enhanced by simply adding sugar. It’s time for the state to refine the art of wine-making from fruits like soh-iong by sending wine makers to reputed breweries for training under master trainers. At one time the Indian Institute of Hotel Management had brought some wine makers and tasters but perhaps that was not followed up.
There is a cruel competition in the marketplace and Meghalaya has to be the best in its chosen fields to make its products world renowned. That Eri silk and bamboo products are gaining eyeballs and are marketed with finesse shows that the state has the capability to become a world destination for such products. Even the humble broomstick if value-added would fetch a better price for farmers especially when there is a glut in the market. With government support and an aggressive push to assist entrepreneurs and food producing units, Meghalaya can soon become a globally renowned business destination.
