EVERYDAY LOCAVORES
“The heat is just too much! But pineapple and roselle juice sell well”
—Ibadapmon Barim, 32, Khweng village, Meghalaya
By Queeneerich Kharmawlong and Ibapdianghun Myria
16 September 2026
Ibadapmon Barim’s home veranda in Khweng village smells like chopped pear. At 32, she runs her food processing business with her mother and sister, making pickles, jams, juices, and wine.
Iba started this business in 2024 after taking a processing class under the Pradhan Mantri Kaushal Vikas Yojana. Prior to this, she relied on her husband, a daily-wage worker in construction and agriculture, and her mother, for income. The course taught vital techniques: sodium prevents cut fruits from oxidising, and pectin and citric acid bring the jams desirable consistency.
This year, until June, the venture earned ₹52,000 in revenue, and the sum expenses were over ₹21,000. While some costs are avoided by sourcing from neighbours, who sell wild fruit growing in their yards at a discount, financial constraints often slow production. “[Still] our production never stops; we just [reduce the quantities],” Iba says.
Challenges arise from the lack of last-mile connectivity to Khweng. While the products are only sold at Khweng market and local eateries, Iba travels to Shillong—23km away, costing ₹100 each way—to source ingredients or orders them online. The women are keen to increase production, but without the funds to expand reach beyond Khweng, potential income is lost.
The bodily toll is also immense. Non-stop stirring causes severe wrist and back pain. On large-order days or when high quantities of perishable fruits come in, Iba cooks from 9 am to midnight, packing the next day, all while juggling caring for her sons, Tomanbha, 10 and Brightenstar, 6. On these days, household chores are done after the work is complete.
High blood pressure and power outages that risk fresh produce make summers especially difficult for Iba. “The heat is just too much! But pineapple and roselle juice sell well,” she confesses. “When the heavy labour brings less return, I tell my mom I want to look for a private job [instead]. She tells me to be patient.”
But there is financial relief in this work. “My life changed since we started making [this] money. The worry of school fees has subsided, we no longer have to work for others.” She just hopes that her sons won’t have to do manual labour too.
The chilli pickle, a popular offering, is made by cooking chillies in oil with masalas and garlic, while the pineapple jam is made by boiling the fruit’s pulp with citric acid, pectin, and sugar.
Their highest expenditure is on oil—₹160 per kg—followed by raw perishables, such as fruits, and packaging supplies. Plastic packets for chips cost ₹449 per 100 units.
Iba learnt about the food processing course from Bantbehjingshai Village Organisation, the local self-help group she is a part of. The group helps small-scale entrepreneurs like her gain access to loans.
Through the Pradhan Mantri Formalisation of Micro Food Processing Enterprises scheme— encouraged by the Meghalaya State Rural Livelihoods Society—Iba, her sister Melody, and her mother Nini, secured ₹40,000 to purchase necessary supplies.
For ingredients that aren’t locally available, such as citric acid, Iba often turns to digital platforms. Amazon deliveries need to be picked up in Bhoirymbong—a village 5km away, with each journey costing ₹40—although Flipkart and Meesho deliver home.
Since Iba and Melody are often too busy making the products to sell them themselves, they have partnered with local sellers at Khweng market and the women at Mei-Ramew Cafés who sell on their behalf. Mei-Ramew Cafés are an initiative by North East Society for Agroecology Support (NESFAS) and run by indigenous women cooks and food growers; at these eateries, local dishes and ingredients are on offer.
During summers, customers don’t feel like eating spicy foods, Iba says, limiting sales. Winter is their best season, according to her.
Challenges pose precarity to Iba’s business. For example, Khweng experiences frequent power outages, which renders Iba’s refrigerator inoperational. As a result, produce sometimes spoils.
Iba prepares everything on her home’s gas stoves, storing jams and juices in steel utensils, and fermenting wine in airtight plastic containers. She has many ideas for the future of her products, such as improving packaging when there are enough funds for it.
Queeneerich Kharmawlong is a Writer-Researcher fellow from Meghalaya. She grew up in Shillong, a quiet hill station where whispering pines hold a thousand untold stories. She became a journalist and a multimedia storyteller to catch those fleeting tales and weave them into something real.
Ibapdianghun Myria is the Audio-Visual fellow from Meghalaya. She works at the intersection of storytelling and the field, documenting real experiences through film, photography, and writing.
Oishika Roy
Editor
Khorshed Deboo
Copy Editor
Deepshika
Additional Inputs
Mukta Patil
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Shreya Bansal
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This story was produced in partnership with North East Society for Agroecology Support (NESFAS). Read more about their work here.
Doc Society Climate Story Fund supports compelling independent media storytelling and impact strategies from around the world that can help audiences envision the just transition, and activate them to make these visions a reality.
This story is part of the Woman Farmer Project, a multimedia storytelling initiative led by The Locavore in partnership with the Doc Society Climate Story Unit. It aims to build a roadmap for successful collaborations between storytellers, grassroots organisations, and community distribution networks across India.
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