Yakscape: A Sustainable Hub for Local Empowerment In Khahare, Khahare, Ramechhap, Nepal

Abstract

Nepal was the first country to produce cheese from Chauri (yak) milk in the high alpine regions, known as yak cheese. Many districts in the northern alpine area depend on yak for subsistence. Though yak cheese is in high demand, transporting it to Kathmandu raises the cost, reducing consumers and production. One of the communities in the higher hills of Ramechhap is chosen, which has the higher possibilities of yak cheese production. However, the community has not been able to utilize the production properly. Ramechhap is vital for both general and spiritual tourism. It has also been used as an alternative gateway for travelers heading to Lukla, the typical starting point for treks to Everest Base Camp. This place has high potential of tourism and needs proactive measure to boost tourism. Therefore, the primary objective is to provide a stable cash income to the people of Khahare village community, �marketing one of their principal agricultural products, i.e. milk from Chauris� by designing a multifaceted facility named "YakScape" that integrates local yak cheese production which will help to provide job opportunities to the peoples as well as preserve their authentic way of making yak cheese which has started to get lost, a museum where a person can gain knowledge about yaks, historical utensils used for making cheese, a tasting area that will have varieties of cheese made from the local chauri milk, restaurant providing authentic locally produced organic foods, and accommodation where tourist experience authentic sherpa culture. The project envisions a sustainable and culturally rich space that not only celebrates the unique heritage of yak farming but also uplifts the economic condition of local community. Traditional and indigenous processing and preservation technologies used by the higher Himalayan Sherpa community to produce long-shelf-life milk products reflect their rich culture. It is essential to protect and preserve these practices to maintain their ethnic identity. However, owing to the fact that the younger generation are reluctant to continue with this age old profession of yak herding for a livelihood, efforts must be directed at improving the economic returns of the sherpas. This can be achieved through development and dissemination of techniques for value-addition of yak milk, meat and wool products, producing �organic� milk and meat, developing eco-tourism in the yak inhabited in higher hills of Ramecchap. attracting the consumers and tourists to the local production site by development of cheese factory museum with variety of cheese and its tasting