Sweet business of Chaku slowly turns bitter
Business of traditional sweet, Chaku, made from jaggery molasses is now experiencing the bitter taste of a shortage of workers which in years might widen the gap between demand and supply. Rohit Shrestha (19) is the fourth generation within his lineage to continue the business of Chaku (molasses) in the ancient town of Tokha in the outskirts of Kathmandu but things are going to change from his generation onwards. “I am the fourth generation who has been working on this family business of Chaku (molasses) making. I started assisting in the factory from an early age. I recently have completed my intermediate level (+2) and haven’t enrolled in the Bachelor’s level (Graduation). I want to go to foreign country after completion of my studies, where as of now am planning to continue promoting the molasses,” Shrestha told ANI while taking a break from his work at the factory.
The rising trend of flying abroad in search of better opportunities and education has been rising in the country. The majority of those flying abroad are youths and earning age groups queuing up at the airport ready to take off leaving the elderly behind.
The aroma of boiling stacks of sugar lumps filling the air around the Tokha is fading out in Tokha which is popular for first-class molasses which has high demand in the market. However, the making of molasses is seasonal and the industry only works full-fledged for just two months in a year with production made sparsely based on the demands.
Tokha, an ancient settlement inside Kathmandu Valley, is believed to have been in existence from the Malla Period, long before the unification of Nepal by Prithivi Narayan Shah and currently has around 15 molasses-making home-based industries.
The word ‘Tokha’ has an appendage from a Newa word ‘Tyokha’ meaning sweet and molasses were the main product of this place which has continued over the centuries. The Newa community of Kathmandu valley consumes a high volume of Chaku (molasses)—confectionery made from concentrated sugarcane juice, jaggery, ghee and nuts which holds significance on Maghe Sakranti—the first day of the 10th month as per the Lunar calendar.
This process involves melting jaggery, stirring it continuously and then cooling it in clay pots. It is then whipped, slapped, and stretched until it turns dark brown. The confectionery is then weighed, topped with nuts, and packaged. The whole process takes two to three hours.
Shrestha’s factory which used to employ about 20 people last year now is hosting 11 struggling to keep afloat the business. The current number also includes his family members who are now assisting in the factory work to continue the business. The situation in coming years can be dire for the small-scale industries that exist in this ancient town within the valley provided the steep rise in immigration culture that is brewing among the youths and active population group. With this, the sweet business of molasses is now experiencing the bitter taste of a shortage of workers which in years might widen the gap between demand and supply.
“Every year the demand for the Chaku (molasses) is continuing to rise but the shortage of the staff to work in the factory is resulting in the downfall of the supply. Many of the youths are now vying from foreign countries (the Gulf, Australia, Europe and the US) which has resulted in a shortage of staff to work in the factory which has cut the supply in terms of demands,” Buddha Shrestha, the Vice-Chair of the Tokha Traditional Chaku (Molasses) Conservation Society told ANI.
