Chana chur
Practical Action
There are 3 types of producers in this area:
(i) Producers who produce a low priced Chana chur in bulk quantity. This consists of only fried
noodles and flour chips. These producers sell their products in local "hats" (rural markets)
according to local demand.
(ij) Producers living in Kutibari who produce a comparatively medium priced product containing
additional components like fried peanut and fried pulses, they generally sell their products in
small packets in grocer's shops.
(iji) Street vendors who either purchase from local producers or make it at home on a small scale.
Generally, they sell the Chana chur with "Muri", boiled potato, onion and spices. The profit
margins in public places are high.
In recent years higher priced products in eye catching packets are found in bigger shops. These
are not produced in the area but in the big cities and are marketed throughout the country.
Mubarak Hossain Mollah
Mubarak Hossain Mollah (42) is one of the biggest producers in this area. He and his immediate
forefathers were weavers. But in the course of time, they had to change their profession. Mubarak
went to Jessore in quest of a job. He met Chana chur producers there. When he came back home
in the early 1970s, he adopted Chana chur making as his profession. This change of profession
has improved his financial condition. This influenced other members of his community to change
their occupation. It has been already mentioned that the "Chana chur" producers of this area are
mainly from the weavers community.
Mubarak Hossain is now producing 40 kgs of "Chana chur" per day on average. He uses a
specially designed extruder. He purchased this machine from his master producer in Jessore in
1973. He started with a handmade local extruder with a lower capacity. Every day he uses 10kg
of soya bean oil and 20 kg fuel.
The peak season is from "Aswin Kartik" to "Poush" (September to March). The summer and the
rainy season are dull seasons for ''Chana chur". During the peak seasons nearly 1 00 kg has to be
produced in a day. He sells his products in Takerhat and the other adjacent bazaars.
Mubarak Hossain has to work from morning to night with a short break for lunch, when he has to
go to his suppliers, the production stops.
No labour from outside is involved in the production. It is a family business. Mubrarak's wife, two
sons and three daughters run this small scale industry. The profits are sufficient for the whole
familv to live off without any financial trouble.
Mubarak is not concerned the hygienic precautions during the production process. His colleagues
wore dirty cloths. The fried noodles are left on the dusty floor. His argument was that dust helps
to dry the noodles.
Fazlul Haque Miah
Fazlul Haque Miah (45) of Kutibari. Rajoir has been involved in Chana chur making from the last
30 years. All of his relatives are also Chana chur producers.
He was also involved with weaving once. He produces 30kg Chana chur per day. He also became
a "Chana chur" producer when he was in Jessore looking for work. He uses a simple wooden
extruder. He packaged his products himself. To make 30kg production, he uses] 8 - 22 kg of
pulse flours. 3kg of peanuts, 6kg of oil, fuel, salt and spices.
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