How jackfruit chips from an Ezhukone kitchen found a place in the State Budget
While presenting the Budget on Thursday, Finance Minister K N Balagopal highlighted the initiative of four women from Ezhukone as an example of women-led value-added food enterprises.
While presenting the Budget on Thursday, Finance Minister K N Balagopal highlighted the initiative of four women from Ezhukone as an example of women-led value-added food enterprises.
While presenting the Budget on Thursday, Finance Minister K N Balagopal highlighted the initiative of four women from Ezhukone as an example of women-led value-added food enterprises.
Crisp jackfruit chips fried in coconut oil, made just steps away from a home kitchen, have taken a group of homemakers from Ezhukone in Kollam district to an unexpected place — the Kerala State Budget. A women-led, home-based food venture from Ezhukone in Kollam district has drawn government attention for turning seasonal local produce into a viable livelihood model.
While presenting the Budget on Thursday, Finance Minister K N Balagopal highlighted the initiative of four women from Ezhukone as an example of women-led value-added food enterprises, while announcing measures to support such units.
Launched in January last year, the venture is run by Subha (52) of Krishnakripa, Lathika (60) of Sreejith Bhavan, Rekha (33) of Thunduvila Veedu and Raji (54) of Poikavila Puthen Veedu, and has now found a place in official Budget documents.
Subha, who leads the group, says the idea took shape after a training programme for Kudumbashree entrepreneurs in Kottarakkara. During the event, a Kochi-based startup, Toko, showcased its range of chips and assured participants that products meeting quality standards would be procured at competitive prices. That assurance was enough to get the women started.
Production happens right next to Subha’s kitchen, with facilities set up within the household. The Kerala Startup Mission provided basic utensils and equipment, while the group pooled their own funds to source raw jackfruit and coconut oil. Jackfruit is procured from nearby rural areas, cleaned and processed with care, and fried exclusively in coconut oil, as specified by the company. After quality checks, the first batch of chips was approved by Toko.
During the four-month jackfruit season, the team produced and supplied over 400 kg of jackfruit chips. While prices varied slightly based on coconut oil costs, the average realisation was around Rs 1,000 per kg. In just one season, the four-member group earned close to Rs 2.5 lakh in profit, they say.
A modest kitchen setup, seasonal produce and consistent quality — the Ezhukone women’s venture is now being cited as a model for homegrown food entrepreneurship in Kerala.