The Geduchhu Rainbow Trout farming initiative, launched by young entrepreneur Mr. Kumar, is rapidly gaining momentum and showing promising developments since its inception in November 2024. The project aims to boost domestic fish production and meet Bhutanโs growing demand for high-value fish.
With initial support from the Dzongkhag Administration through the Small Development Project (SDP) grant and backed by an end-to-end facilitation approach, Mr. Kumar was able to kick-start his trout farming venture in Geduchhu, Bongo Gewog. The project later received Nu. 6.00 million from the National Research Centre for Riverine and Lake Fisheries, Haa, to enhance sustainable cold-water aquaculture under government funding. Originally planned with eight raceways, the farm expanded to include four additional raceways through the entrepreneurโs own initiative. The current infrastructure can accommodate over 30,000 trout at a time. Initial production capacity is projected at 18 metric tons (MT), with plans to scale up to 36 MT in the near future.
Before embarking on this venture, Mr. Kumar underwent various capacity-building programs, including entrepreneurship development and specialized training in cold-water and trout farming at the National Research Centre for Riverine and Lake Fisheries in Haa in 2021. These efforts equipped him with the skills to overcome financial and technical challenges and to operate a modern, sustainable fish farm. He now leads a team of four and manages a cyclic production system emphasizing growth, fish health, and environmental responsibility. Notably, Mr. Kumar is fully committed to this venture, dedicating his time, energy, and resources to ensuring its long-term success.
As part of value addition and diversification, the farm has also introduced smoked trout products in three distinctive flavorsโapple, peach, and oakโcatering to niche and premium markets. These products are a first in the Bhutanese aquaculture space. To further improve quality and volume, Mr. Kumar plans to install a professional smoking chamber to upscale production for commercial distribution.
Though marketing remains a challenge, progress is underway. The farm is branding its trout products as premium Bhutanese offerings, with a focus on supplying four-star and five-star hotels. Outreach to high-end markets in Thimphu, Paro, and Phuentsholing is ongoing.
Technical quality control and environmental monitoring are regularly conducted by relevant agencies to ensure compliance and sustainability. Measures are in place to prevent any adverse effects on natural water sources, which are critical for local ecosystems and communities.
Looking ahead, Mr. Kumar’s further progress will largely depend on his continued focus on refining and strengthening his current operations. Only through the sustained success of this initiative will it be prudent to consider scaling or diversifying into additional ventures. His full commitment to the project positions him well to realize this vision in the years to come.
