Next, they trained their staff of 10 women to make peanut butter in a few crucial steps:
- Select undamaged peanuts manually
- Remove outer shell of selected peanuts
- Carefully roast the peanuts
- Clean and break each peanut into two halves
- Peanuts go through another round of selection
- Peanuts go for mixing
Quality control is paramount for the export market, and this is meticulously maintained with superior raw material and processing that retains the unique taste and texture of the butter from Khotang peanuts as well as a protein level of 1.3% — higher than any other similar product.
Naka, 43, grew up in Fukuoka, learning the basics of business from her father who owned a chain of beauty salons. She moved to Tokyo as a researcher for the IoT company. After three years, Naka opened Sanchai Inc in December 2017, and export of Khotang peanut butter started a year later.
Distribution within Nepal at Le Sherpa Farmers’ Market, Local Project Nepal, Himgiri Organic Farm have resumed after the pandemic. Japan now accounts for 90% of sales, and there is also budding interest from companies for the Singapore, Europe and the United States markets.
“When I tell people the story behind the product, they get excited and are even more interested in buying it. I try to inspire in them the feeling of giving and helping people in rural Nepal,” says Naka.