SHILLONG: In a landmark decision that has raised a cheer across the state, the Meghalaya Cabinet, under the leadership of Chief Minister Conrad K. Sangma, has given its seal of approval to a new rule that will legalise the production and sale of traditional fermented beverages. The move, hailed as a significant step towards empowering local entrepreneurs and preserving indigenous culture, marks a departure from the previous unregulated status of these traditional brews.
The new policy, a first of its kind in the state, specifically targets fermented local drinks that have been a part of the indigenous communities’ heritage for generations, such as the popular ‘bitchi’. Sangma clarified that the new regulation will not apply to distilled liquor, which will continue to be governed by existing laws. The Chief Minister, speaking after a Cabinet meeting, underscored the importance of providing a legal framework for these traditional drinks.
“There was no legal framework to regulate or support our traditional fermented beverages,” Sangma stated, adding that the new rule is an effort to recognise and promote these local brews. The policy will allow individuals, entrepreneurs, societies, and firms to obtain a proper licence for the production and sale of these drinks. This initiative, the Chief Minister believes, will not only boost local businesses and tourism but also ensure that these beverages are produced under safe, quality-controlled conditions.
The decision is seen as a win-win, preserving the state’s traditional knowledge systems while simultaneously creating new economic opportunities. “This is a step forward in preserving tradition, empowering local entrepreneurs, and responsibly tapping into our rich heritage,” Sangma concluded, reflecting the government’s commitment to balancing economic growth with cultural preservation. The move is expected to open new avenues for local artisans and entrepreneurs, giving them a chance to turn their traditional skills into a viable business.
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