Submit your Article

The Nobel Laureate, Sir Richard John Roberts, recipient of the Nobel Prize in Physiology or Medicine in 1993, visited Pokhara University on Friday. The event was organized by Pokhara University in cooperation with Gandaki Province Academy of Science and Technology (GPAST) and Pokhara University Research Center (PURC).

During his visit, Sir Roberts shared his experiences from his professional journey in the field of medicine with nearly 80 students. He discussed techniques related to nutrition security, food security, controlling environmental pollution, and eliminating poverty through the proper use of Genetically Modified Organisms (GMOs). He presented various facts and data concerning Genetic Engineering, Bacillus, Golden Rice, beta-carotene in grain, and more.

In his interaction with the students, the Nobel Laureate suggested that the government of Nepal formulate policies and programs to encourage the application of genetic engineering for the production of goods and services. He emphasized that such initiatives would be beneficial in terms of health, environment, and finance.

The program was attended by key figures such as Registrar of Pokhara University, Deepak Bahadur Bhandari, Dean of Faculty of Health Science, Amar Nagila, Executive Director of International Relation Center, Umesh Singha Yadav, and Executive Director of Gandaki Province Academy of Science and Technology, Dhaka Ram Bhandari, along with students from Pokhara University.

According to the Kirat legend, the black soybean was the first crop cultivated by the people in Nepal. To avoid monotony, they created diverse ways to enjoy it, including raw, boiled, fried, crushed, and even fermented, giving birth to the iconic ‘kinema’.

Agricultural scientist and former principal director of agriculture, Sikkim, Jash Raj Subba mentions in his book ‘History, Culture, and Customs of Sikkim’ that according to the Kirat legend (Mundhum – an oral tradition of the Limbu), the black soybean was the first crop domesticated and cultivated by the Kiratas in this part of the country. The lone cultivated crop was thus consumed in various ways to avoid monotonous eating. They ate it raw, boiled with pods, dry frying, crushing, and fermenting, including the famous kinema.

This means the oldest Nepali fermented food is kinema. Crafting kinema is an age-old tradition passed down through generations. Dried soybeans are first husked, soaked overnight, and then boiled. The boiled soybeans are then smashed and pounded in a mortar and pestle (okhali) and then placed on the Newara leaves (Ficus roxburgh II) and put in a basket to activate microbial activity. After fermentation for a day or two with a mix of microbes and yeasts, particularly Bacillus subtilis, the result is a stringy-sticky mass infused with rich umami and meaty flavors.

Kinema is a food that you either love or love to hate. Many consider kinema smelly and don’t eat it, but some people even pay a higher price to get it. As a traveling research and development chef, I once encountered Natto, a traditional Japanese food made from fermented whole soybeans. But Natto and Kinema are not the same, although they are both fermented soybean products. 

Natto is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto bacteria. It has a characteristic strong smell, distinctive flavor, and a sticky texture due to the fermentation process. Kinema, conversely, is a fermented soybean product from Nepal, particularly popular among the Gurung ethnic group. It’s made by fermenting cooked soybeans with the fungus Rhizopus oligosporus. Kinema has a softer texture compared to natto and has a slightly sweet, sour taste.

While both natto and kinema are fermented soybean products, they originate from different cultures and use different fermentation agents, resulting in distinct flavors, textures, and culinary uses.

Fermented soybeans are indeed present in various cuisines around the world, each with its unique methods of preparation and flavors. Here are a few examples:

Tempeh (Indonesian cuisine): Tempeh is a traditional Indonesian fermented soybean product. It is made by fermenting cooked soybeans with a fungus called Rhizopus oligosporus. Tempeh has a firm texture and a nutty flavor. It’s commonly used in Indonesian cuisine as a protein source and can be fried, grilled, or used in various dishes.

Doenjang (Korean cuisine): Doenjang is a fermented soybean paste used in Korean cuisine. It’s made by fermenting soybeans with salt and a fermentation culture called meju. Doenjang has a savory, umami-rich flavor and is often used as a base for soups, stews, and sauces in Korean cooking.

Miso (Japanese cuisine): Miso is another fermented soybean paste used in Japanese cuisine. It’s made by fermenting soybeans with salt and a koji culture (Aspergillus oryzae). Miso comes in various colors and flavors, ranging from sweet to salty to savory, depending on the ingredients and fermentation time. It’s commonly used to make miso soup, dressings, marinades, and sauces in Japanese cooking.

Chao (Vietnamese cuisine): Chao is a fermented soybean paste used in Vietnamese cuisine. It’s made by fermenting cooked soybeans with salt and a fermentation culture. Chao has a salty, savory flavor and is often used as a condiment or seasoning in Vietnamese dishes.

These are just a few examples of fermented soybean products in different cuisines worldwide. Fermented soybeans are valued not only for their unique flavors but also for their nutritional benefits and versatility in cooking.

Similar to Japan’s natto, kinema is versatile. It can be sun-dried or incorporated into flavorful curries, with variations in preparation reflecting regional nuances. Despite its cultural significance, the tradition of making kinema faces challenges due to fewer individuals inheriting the knowledge.

To preserve this tradition, efforts are needed to document traditional methods, foster knowledge exchange, and raise awareness. Without such efforts, there’s a risk of losing this culinary heritage, impacting Nepali and Kirat cultural diversity.

The story of kinema is not just about a fermented soybean dish. It’s a tale of cultural heritage at risk of fading away. With concerted efforts, we can ensure that the flavors, traditions, and stories of Nepali cuisine remain intact for future generations to appreciate and cherish. 

The author is a UK-based R&D chef

A team of Central Investigation Bureau (CIB) arrested 10 people including senior Deputy CEO of Prabhu Bank, Manoj Neupane, today.

They were held on the charge of misappropriation of loan, said SP Hobindra Bogati, Spokesperson in the CIB. S

P Bogati confirmed, "We have arrested 10 people. Investigation is underway. We will make their names public once investigation is conducted."

The 13th World Trade Organization (WTO) Ministerial Conference kicked off in Abu Dhabi, UAE, with a focus on the smooth transition for Least Developed Countries (LDCs) as they graduate. The LDCs, represented by the WTO’s LDG Group, are voicing their shared concerns, with 15 out of 45 countries currently navigating the graduation process.

Leading the Nepali delegation is Minister for Industry, Commerce, and Supplies Ramesh Rijal. 

During the four-day conference, WTO members will be seeking to secure “deliverables” during their four-day meeting in areas such as fisheries subsidies, agriculture, WTO reform, development, e-commerce, services and investment facilitation. Also on the ministers’ agenda will be how to make progress in their discussions on gender and the environment.

In his welcoming speech to the Conference,  Dr Thani bin Ahmed Al Zeyoudi, Minister of State for Foreign Trade of the United Arab Emirates (UAE) and MC13 Chair, stressed the historically important role the WTO has played to provide “stability, transparency and predictability for international trade,” contributing to “raising living standards, improving employment opportunities and enabling the expansion of trade in goods and services” around the world.

WTO Director-General Ngozi Okonjo-Iweala urged members to show leadership, flexibility and compromise to deliver important outcomes at MC13 for people and the planet. “Success is changing the tone about the WTO, both outside and within it. We will always have our naysayers and detractors but there is no doubt that members have shown that we can deliver when members roll up their sleeves and muster the requisite political will. During the last several weeks, the atmosphere in our preparatory discussions in Geneva has been more constructive and conducive than it was in the run-up to MC12,” she said.

In Oct 2023, WTO members reached a significant milestone with the adoption of a General Council decision on the market access element of the LDC’s proposal. This decision encourages preference-granting members to provide a smooth and sustainable period for the withdrawal of duty-free market access opportunities once countries graduate from LDC status.

Nepal qualified to graduate from the LDC category in 2021 and it is set to graduate in 2026. But the country still faces numerous challenges. The issue of LDC graduation remains a key foreign policy agenda item, with Nepal urging larger countries to continue providing trade privileges for a few years post-graduation. In turn, these larger countries are seeking Nepal’s LDC graduation strategy as soon as possible. 

While graduation is a significant development achievement, it also presents challenges, particularly the loss of preferential access to other countries’ markets, which could hinder integration into the global economy. Currently, LDCs receive special treatment from the international community, particularly in trade and development cooperation, known as international support measures.

That is why, according to the WTO secretariat, LDC Group has been discussing with other WTO members the issue of special and differential treatment in the sub-committee on LDC, with the aim of potentially reaching consensus at the ongoing conference. For an LDC like Nepal, special measures are necessary to prevent any loss of economic growth and maintain a current space of development.

Over the past four years, the WTO’s LDC Group has been discussing a smooth transition mechanism to extend LDC-specific preferences and provisions in WTO agreements after graduation. Discussions are also underway in the WTO sub-committee on LDCs’ other requests relating to special and differential treatments.

A WTO member graduates from LDC status when it meets certain socio-economic thresholds set by the United Nations, with the decision made by UN members based on the recommendation of the Committee for Development Policy. Out of the 15 LDCs on the path towards graduation, 10  (Angola, Bangladesh, Cambodia, Djibouti, Lao PDR, Myanmar, Nepal, Senegal, Solomon Islands and Zambia) are WTO members. Three (Comoros, Sao Tomé and Principe, and Timor-Leste) are in the process of negotiating their WTO accession. Ministers formally approved the WTO membership terms of Comoros and Timor- Leste at a special ceremony held at the 13th WTO ministerial conference.The other two graduating LDCs are Kiribati and Tuvalu.

Meanwhile, ministers representing 123 WTO members issued a joint declaration marking the finalization of the Investment Facilitation for Development (IFD), which is expected to contribute to LDC graduation. Vice-Minister of Trade of Chile Claudia Sanhueza highlighted that the agreement demonstrates the WTO’s ability to deliver for global trade and development and address current challenges.  “Once implemented, the IFD agreement is expected to foster significant economic growth in developing and LDC members and extend its benefits to non-participants,” she said. 

LDC countries like Nepal are in dire need of more sustainable investment flows.

Similarly, small economies integration into the international trading system is another major issue for the LDC countries. The draft decision calls for WTO members to address the issue of integrating small economies into the multilateral trading system by looking into issues such as the impact of non-tariff measures on trade costs, the link between trade policies and climate change adaptation, global supply chains, e-commerce and digital ecosystem. The decision on small economies was adopted by the trade ministers at the12th ministerial conference held in Geneva in 2022. 

The WTO meeting which has 166 members is taking place at a time when geopolitical tension is rising, ongoing trade war between US and China, Russia’s invasion of Ukraine and growing trade restrictions across the globe. According to Reuters, the WTO faces a large number of difficult issues  among its 166 members, including reforming its hobbled dispute settlement system, cutting fishing subsidies, resolving disagreements over agriculture subsidies and deciding whether to extend a 25-year-old ban on duties on electronic commerce data transmissions.

Key agendas:

Accessions

Agriculture

Development

E- commerce

Environment

Fisheries subsidies

Investment Facilitation

Ip/ Tripes

Wto reform

LDC graduation