Exploring the Wonders of Nepali Marcha through collection of samples from across Nepal
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Why I care:
Study Nepal’s traditional fermented rice drink chhyang by documenting and recreating the microbial starter culture known as marcha, then analyse its scientific and cultural significance.
What we will do
- Collect marcha recipes – Interview local brewers and community members across Nepal to gather traditional recipes and ingredients.
- Recreate the starters – Use a master chhyang brewer to produce each variation in a controlled setting.
- Analyze the products
- Sensory evaluation – double‑blind tasting panels record flavour descriptors.
- Microbial profiling – agar cultures identify yeast and mold species.
- Document findings – Write reports, publish papers, and host workshops to share knowledge with academics and local communities.
Why it matters
- Preserves undocumented fermentation knowledge.
- Provides a scientific basis for the distinct flavours of chhyang.
- Supports sustainable, fair‑trade production and local economic development.
- Positions Nepal as a notable producer of traditional fermented beverages, potentially boosting tourism and export opportunities.
Next steps
- Secure collaborations with local cultural organisations and government bodies.
- Develop a detailed budget and timeline covering travel, lab work, and outreach.
- Assemble a multidisciplinary team (sensory scientists, microbiologists, anthropologists).
I want to make sure marcha and chhyang remain living cultural heritage.
