Turiyo Foods
- Years
- 2021–2024
- Area
- Community empowerment
- Status
- Wound down → residency
Turiyo Foods began in 2021 with the aim of reviving handmade Gohona Bori, pickles and preserves while creating income for younger women in the village. Over fifty women from the local community took part. Outside experts were brought in to train and mentor them.
The original ambition was commercial — retain authentic technique, use process innovation to enable scale, and use packaging design to catch urban attention. The project produced real results: a working women’s collective, a product range that added pickles in 2022, a dedicated community workspace, and coverage including a feature on the Gohona Bori work in the Japanese food title The Cuisine Magazine.
It also produced a conclusion. Scaling the product meant compromising the craft. The foundation wound down the commercial ambition and redirected the work into what is now the residency programme — teaching the craft rather than manufacturing the product.
This project is the direct ancestor of the residency.
In pictures.
On film.
From the archive.
Posts written while the project was running, from the foundation’s Work in Progress journal.
- Turiyo Foods Gohona Bori
- Turiyo Foundation helps market Gohona Bori empowering women and creating Rural Entrepreneurs
- Turiyo Foods Project & Changemaker Aparajita Jana
- Turiyo Foods Range of Artisanal Food adds Pickles to its Bouquet
- Community Area for our Rural Women Artisans – Our Future Base
- Turiyo Foods’ Gohonabori Project Featured in The Cuisine Magazine (Japanese)
- Turiyo Foundation completes one year – a look back