The Rise of Kumbilappam: Kerala’s Traditional Snack Goes Global
In the heart of Kerala, a farmers’ collective from Neeloor has sparked a culinary revolution with their traditional delicacy – Kumbilappam. This humble snack, once confined to local kitchens, has now transcended borders, captivating taste buds in the United States and the United Kingdom while earning significant revenue for the farmers.
Origins of Innovation
The journey began in 2016 when 650 farmers united to establish the Neeloor Producer Company Limited in Pala, Kottayam. Initially focusing on honey and chips made from jackfruit and tapioca, they soon realized the need for a distinctive offering to make their mark in the market.
Discovering Kumbilappam
Enter Kumbilappam, also known as Therali Appam. Crafted from rice flour, grated coconut, jaggery, and jackfruit pulp, wrapped in Vayana or Therali leaves, and steamed to perfection, this delicacy boasts a unique aroma and medicinal properties, making it a beloved part of Kerala’s culinary heritage.
Overcoming Challenges
Despite its allure, the production of Kumbilappam posed challenges, particularly regarding the storage of jackfruit pulp. However, the farmers’ collective found a solution by investing in a cold storage facility, ensuring the freshness and quality of their product.
Innovative Production
Embracing innovation, the collective employed over 30 women to craft Kumbilappams under strict hygiene conditions. They even developed a special steamer capable of producing 1,250 Kumbilappams per hour, streamlining their production process for efficiency and quality.
From Local to Global
Starting with a trial batch of 100 Kumbilappams distributed locally, the snack quickly gained popularity, attracting export orders from overseas agencies. Today, over 50,000 Kumbilappams are exported monthly to destinations like the United States, the Middle East, and the United Kingdom.
Preserving Authenticity
Behind every Kumbilappam lies the essence of Kerala’s agricultural heritage. The collective procures fresh bay leaves from Palakkad and Kottayam districts, ensuring each bite encapsulates the authentic flavors of the region.
Future Endeavors
Looking ahead, the farmers’ collective aims to expand the market reach of Kumbilappam within India, with plans to introduce the snack to major cities across the country. Their success not only represents a culinary triumph but also a story of empowerment and sustainable livelihoods for Kerala’s farming community.
As Kumbilappam conquers new territories and tantalizes taste buds worldwide, it serves as a beacon of hope and inspiration for local artisans and farmers, showcasing the transformative power of community, innovation, and tradition.
Picture Courtesy: Google/images are subject to copyright
