Wai wai (also called chau chau) is an instant noodle that is processed in Nepal. The main ingredient that is in the noodle is wheat (1). The main company that is involved in the manufacturing of noodles in Nepal is Chaudhary Group Foods (Nepal) Ltd, under which two processing plants exist (2). One plant is FUDCO, which is located in Kathmandu, and the other is named Chaudhary Udyog Gram and is located in Nawalparasi (3).
Background on Wheat
Wheat in Nepal is grown in two regions, including the Terai region, as well as in the mid hills of Nepal (4). Rainfall in the mid-hills can vary, from a few hundred mm to over 5000 mm (5). The soils in the area include entisoils, inceptisoils, and alfisoils, which are all
subject to degrees of soil erosion (6) as well as mullisoils, which do not experience intense degrees of soil erosion (7). Imports for durum
wheat in Nepal range from 300,148 kg in 2009 to 88,585 kg in 2010 (8), and exports in both years are significantly lower, being valued at 20,600 kg in 2009 and 75,000 kg in 2010 (9). Thus, a market potential exists for increasing wheat-based exports to other countries.
Environmental Sustainability
As climate change accelerates, temperature increases can be shown to affect crop varieties (10). However, it is estimated that climate change will affect wheat varieties in the Terai region, and a lack of rainfall will affect varieties in the mid-hill region (11).
As such, there is a potential for new varieties of wheat to be grown and new research to be conducted in accordance with climate change
(12). Furthermore, it is evident that yields for wheat may increase as a result of conducting participatory research (13) and as
such, this may represent increased agricultural potential for Nepal's wheat market.
One aspect of the Wai Wai noodle that is interesting to consider is that the waste that is produced from instant noodles can be used
towards biofuel and bioethanol production (14) This is made possible when the instant noodle is separated into a solid and liquid form (15) and both α- amylase and glucoamylase helps to convert the solid portion to bioethanol (16). The liquid portion is aided by a lipase by the
name of Novozym 435 (17) which helps to convert oil to biodiesel (18).
Impacts
In terms of Nepal's infrastructure, there is potential to develop the country's infrastructure, including roads, transportation mechanisms, and other services (19). Thus, having a product such as the Wai Wai noodle, that is not only easy to transport but is considered a non-perishable food item, may have a positive impact on any communities that lack food access. Furthermore, the Wai Wai noodle has the
potential to be fortified with micronutrients, and as such, can help to improve the nutrition of communities (20). While this may not solve
all micronutrient deficiences, it begins to add essential micronutrients such as iodine, iron, and vitamin A to diets (21). In terms of
preserving culture, the Wai Wai noodle can be eaten with other vegetables, and as such, would not be replacing
pre-existing indigenous vegetables or crops in the area.
Economic Benefits
The first economic benefit that is present because of the Wai Wai noodle is that if the noodle market in Nepal expands, there may be a
potential to invest in more climate adaptable varieties of wheat. Currently, studies have been conducted to select for certain genotypes that can aid with drought or lodging (22), however, there is still potential to improve varieties. Furthermore, there is potential for more
participatory approaches to include farmers in selecting genotypes (23). Secondly, there may also be potential to conduct research towards
foliar blight, which is a stress factor for wheat in Nepal (24). Foliar blight can lead to significant crop loss, and as such, there is potential to
research ways in which foliar blight can be eradicated or reduced significantly (25). Subsequently, farmers themselves may generate
more income if more wheat is being used to produce noodles, provided that the noodle companies source wheat from within Nepal.
References
1, 2, 3. Chaudhary Group FMCG. (2014). CG Foods Website. Derived from: http://www.chaudharygroup.com/index.php/our-company/fmcg.html
4, 5, 6, 7. Shrestha, R.K. (1992). Agroecosystem of the Mid-Hills. FAO Animal Health Paper 105: Sustainable Livestock Production in the Mountain Agro-Ecosystem of Nepal.
8,9. United Nations Statistics Division. (2014). Commodity Trade Statistics Database.
10, 11, 12. Navaya, J.L., Singh, R., & Bhatta, M.R. (2009). Impact of Climate, Climate Change, and Modern Technology on Wheat Production in Nepal: A Case Study at Bhairahawa. Journal of Hydrology and Meteorology, 6(1): 1-14.
13. Thapa, D.B., Mudwari, A., Basnet, R.K., Sharma, S., Ortitz-Ferrara, G., Sharma, B., Murphy, K. (2009). Participatory Varietal Selection of Wheat for Micro-Niches of Kathmandu Valley.Journal of Sustainable Agriculture, 33: 745-456.
14, 15, 16, 17, 18. Yang, X., Lee, J.H., Yoo, H.Y., Shin, H.Y., Thapa, L.P., Park, C., & Kim, S.W. (2014). Production of bioethanol and biodiesel using instant noodle waste. Bioprocess Biosystems Engineering, 37: 1627-1635.
19. Shrestha, S.K. (2011). Prospects of BOT (Build-Operate-Transfer) Projects for Infrastructure Development in Nepal. Journal of the Institute of Engineering, 8(1): 138-142.
20, 21. Gulia, N., Dhaka, V., & Khatkar, B.S. (2014). Instant Noodles: Processing, Quality, and Nutritional Aspects. Critical Reviews in Food Science and Nutrition, 54: 1386-1399.
22, 23. Thapa, D.B., Mudwari, A., Basnet, R.K., Sharma, S., Ortitz-Ferrara, G., Sharma, B., Murphy, K. (2009). Participatory Varietal Selection of Wheat for Micro-Niches of Kathmandu Valley.Journal of Sustainable Agriculture, 33: 745-456.
24, 25. Mahto, B.N. (2012). Foliar Blight of Wheat in Nepal: Present Status and Future Strategy. Proceedings on the Sixth National Conference on Science and Technology. Nepal Academy of Science and Technology.
Background on Wheat
Wheat in Nepal is grown in two regions, including the Terai region, as well as in the mid hills of Nepal (4). Rainfall in the mid-hills can vary, from a few hundred mm to over 5000 mm (5). The soils in the area include entisoils, inceptisoils, and alfisoils, which are all
subject to degrees of soil erosion (6) as well as mullisoils, which do not experience intense degrees of soil erosion (7). Imports for durum
wheat in Nepal range from 300,148 kg in 2009 to 88,585 kg in 2010 (8), and exports in both years are significantly lower, being valued at 20,600 kg in 2009 and 75,000 kg in 2010 (9). Thus, a market potential exists for increasing wheat-based exports to other countries.
Environmental Sustainability
As climate change accelerates, temperature increases can be shown to affect crop varieties (10). However, it is estimated that climate change will affect wheat varieties in the Terai region, and a lack of rainfall will affect varieties in the mid-hill region (11).
As such, there is a potential for new varieties of wheat to be grown and new research to be conducted in accordance with climate change
(12). Furthermore, it is evident that yields for wheat may increase as a result of conducting participatory research (13) and as
such, this may represent increased agricultural potential for Nepal's wheat market.
One aspect of the Wai Wai noodle that is interesting to consider is that the waste that is produced from instant noodles can be used
towards biofuel and bioethanol production (14) This is made possible when the instant noodle is separated into a solid and liquid form (15) and both α- amylase and glucoamylase helps to convert the solid portion to bioethanol (16). The liquid portion is aided by a lipase by the
name of Novozym 435 (17) which helps to convert oil to biodiesel (18).
Impacts
In terms of Nepal's infrastructure, there is potential to develop the country's infrastructure, including roads, transportation mechanisms, and other services (19). Thus, having a product such as the Wai Wai noodle, that is not only easy to transport but is considered a non-perishable food item, may have a positive impact on any communities that lack food access. Furthermore, the Wai Wai noodle has the
potential to be fortified with micronutrients, and as such, can help to improve the nutrition of communities (20). While this may not solve
all micronutrient deficiences, it begins to add essential micronutrients such as iodine, iron, and vitamin A to diets (21). In terms of
preserving culture, the Wai Wai noodle can be eaten with other vegetables, and as such, would not be replacing
pre-existing indigenous vegetables or crops in the area.
Economic Benefits
The first economic benefit that is present because of the Wai Wai noodle is that if the noodle market in Nepal expands, there may be a
potential to invest in more climate adaptable varieties of wheat. Currently, studies have been conducted to select for certain genotypes that can aid with drought or lodging (22), however, there is still potential to improve varieties. Furthermore, there is potential for more
participatory approaches to include farmers in selecting genotypes (23). Secondly, there may also be potential to conduct research towards
foliar blight, which is a stress factor for wheat in Nepal (24). Foliar blight can lead to significant crop loss, and as such, there is potential to
research ways in which foliar blight can be eradicated or reduced significantly (25). Subsequently, farmers themselves may generate
more income if more wheat is being used to produce noodles, provided that the noodle companies source wheat from within Nepal.
References
1, 2, 3. Chaudhary Group FMCG. (2014). CG Foods Website. Derived from: http://www.chaudharygroup.com/index.php/our-company/fmcg.html
4, 5, 6, 7. Shrestha, R.K. (1992). Agroecosystem of the Mid-Hills. FAO Animal Health Paper 105: Sustainable Livestock Production in the Mountain Agro-Ecosystem of Nepal.
8,9. United Nations Statistics Division. (2014). Commodity Trade Statistics Database.
10, 11, 12. Navaya, J.L., Singh, R., & Bhatta, M.R. (2009). Impact of Climate, Climate Change, and Modern Technology on Wheat Production in Nepal: A Case Study at Bhairahawa. Journal of Hydrology and Meteorology, 6(1): 1-14.
13. Thapa, D.B., Mudwari, A., Basnet, R.K., Sharma, S., Ortitz-Ferrara, G., Sharma, B., Murphy, K. (2009). Participatory Varietal Selection of Wheat for Micro-Niches of Kathmandu Valley.Journal of Sustainable Agriculture, 33: 745-456.
14, 15, 16, 17, 18. Yang, X., Lee, J.H., Yoo, H.Y., Shin, H.Y., Thapa, L.P., Park, C., & Kim, S.W. (2014). Production of bioethanol and biodiesel using instant noodle waste. Bioprocess Biosystems Engineering, 37: 1627-1635.
19. Shrestha, S.K. (2011). Prospects of BOT (Build-Operate-Transfer) Projects for Infrastructure Development in Nepal. Journal of the Institute of Engineering, 8(1): 138-142.
20, 21. Gulia, N., Dhaka, V., & Khatkar, B.S. (2014). Instant Noodles: Processing, Quality, and Nutritional Aspects. Critical Reviews in Food Science and Nutrition, 54: 1386-1399.
22, 23. Thapa, D.B., Mudwari, A., Basnet, R.K., Sharma, S., Ortitz-Ferrara, G., Sharma, B., Murphy, K. (2009). Participatory Varietal Selection of Wheat for Micro-Niches of Kathmandu Valley.Journal of Sustainable Agriculture, 33: 745-456.
24, 25. Mahto, B.N. (2012). Foliar Blight of Wheat in Nepal: Present Status and Future Strategy. Proceedings on the Sixth National Conference on Science and Technology. Nepal Academy of Science and Technology.