𝐁𝐨𝐧𝐠𝐨’𝐬 𝐅𝐢𝐬𝐡 𝐅𝐚𝐫𝐦𝐢𝐧𝐠 𝐏𝐫𝐨𝐣𝐞𝐜𝐭 𝐒𝐜𝐚𝐥𝐞𝐬 𝐔𝐩 𝐰𝐢𝐭𝐡 𝐔𝐧𝐢𝐪𝐮𝐞 𝐒𝐦𝐨𝐤𝐞𝐝 𝐅𝐥𝐚𝐯𝐨𝐫𝐬

…𝒆𝒂𝒓𝒍𝒚 𝒍𝒂𝒖𝒏𝒄𝒉 𝒂𝒄𝒄𝒆𝒍𝒆𝒓𝒂𝒕𝒆𝒔 𝒑𝒓𝒐𝒅𝒖𝒄𝒕𝒊𝒐𝒏, 𝒊𝒏𝒕𝒓𝒐𝒅𝒖𝒄𝒆𝒔 𝒑𝒓𝒆𝒎𝒊𝒖𝒎 𝒔𝒎𝒐𝒌𝒆𝒅 𝒇𝒊𝒔𝒉, 𝒂𝒏𝒅 𝒔𝒑𝒂𝒓𝒌𝒔 𝒍𝒐𝒄𝒂𝒍 𝒊𝒏𝒕𝒆𝒓𝒆𝒔𝒕 𝒊𝒏 𝒔𝒖𝒔𝒕𝒂𝒊𝒏𝒂𝒃𝒍𝒆 𝒂𝒒𝒖𝒂𝒄𝒖𝒍𝒕𝒖𝒓𝒆

By Lhendup Wangmo

Bongo Gewog in Chukha Dzongkhag is witnessing positive developments following the early launch of its Rainbow Trout Project on September 11, 2024. Originally scheduled for October 16, the launch was advanced to expedite production and meet Bhutan’s growing demand for high-value fish.

The Nu 5 million government-funded project aims to enhance local aquaculture through sustainable cold-water fish farming. Each participating farm began operations with an initial production capacity of 18 metric tons (MT), with plans underway to scale up to 36 MT.

“The project marks a vital step toward diversifying the agricultural and livestock sectors in the Dzongkhag,” said the Deputy Chief Livestock Production Officer of Chukha Dzongkhag. “Our initial goal was to establish a solid foundation with 18 MT per farm. Now, we are working on expanding infrastructure and production to reach 36 MT, with plans to strengthen technical capacity and market linkages.”

The project has already created employment opportunities, particularly for young people, and is expected to contribute significantly to the local economy through job creation, support for rural entrepreneurship, and the introduction of advanced aquaculture practices.

Leading the initiative is Kumar, the sole entrepreneur currently operating a rainbow trout farm in Bongo Gewog. After completing formal training at the Haa Cold Water Fish Project in 2021, he overcame financial and technical challenges to establish a fully functional farm. Today, he leads a team of four and operates a modern cycle production system that emphasizes growth, health, and sustainability.

Beyond fresh fish production, Kumar and his team are developing smoked trout products in three distinct flavors- apple, peach, and oak- targeting niche and premium markets. However, the lack of a proper smoking chamber remains a barrier to scaling production for commercial distribution.

Despite this challenge, marketing efforts are progressing. The farm is positioning its trout products as premium Bhutanese offerings, with a focus on supplying four-star and five-star hotels.

The project has sparked interest among other local farmers, many of whom have expressed enthusiasm about participating in future phases. With strong government backing and community engagement, the initiative is emerging as a model for sustainable aquaculture in the country.

Officials have also stressed the importance of environmental safeguards, with measures being implemented to ensure that trout farming does not negatively impact natural water sources, which are vital to local ecosystems and livelihoods.

“The response from the community has been very encouraging,” said Kumar. “Many villagers are showing interest in learning about aquaculture, and some are even exploring the possibility of starting their own farms. This level of interest and support motivates us to do more.”

Kumar also noted the project’s broader goals. “We are planning to produce three unique smoked fish flavors. It’s a new concept for the Bhutanese market. But without a proper smoking chamber, our ability to expand production is currently limited,” he explained.

Currently, the farm employs three local workers. Kumar emphasized the project’s commitment to generating youth employment. “As the farm grows, we aim to create more jobs—not only in production but also in packaging, marketing, and eventually tourism-related activities once we open the farm to visitors,” he said.

On the marketing strategy, Kumar explained that the farm is focused on high-end clients. “We are targeting four-star and five-star hotels. In local shops, the interest in this type of product is limited- most customers prefer ready-to-eat or pre-cooked items. Our flavored smoked fish is positioned more for the premium segment,” he said.

He also highlighted the distinct qualities of their smoked trout. “During the smoking process, around 30 percent of the fish’s moisture is removed, giving it a texture similar to dried fish. What makes it unique are the infused flavors- apple, peach, and oak- which not only enhance the taste but also increase the product’s value in premium markets,” he added.