About
We Have One Goal
We strive to provide the highest quality
organic products and services
Established in 2014, Manaram Farm is operating to transform the FMCG industry all across Nepal. By leveraging and promoting local resources we foster a culture of gratitude. Our team works towards making a difference. At Manaram Farm, we collaborate with underpaid and underappreciated farmers to contribute to the economic growth of marginalized groups.
By believing in the concept of “BETTER TOGETHER” Manaram Farm aims to transform the lives of hundreds of families who struggle to sell their harvest. Our team is actively engaged in enhancing the product development cycle through constant innovation. With our years of experience and relentless efforts, we have become the proud suppliers for various restaurants and bakeries in Nepal. (Herman Bakery, Europen Bakery, Filipino bakery, and Jimbu Thakali Kitchen to name a few).
Our product line includes Churpi, Ghee, Butter, and other dairy products. The objective of making high-quality products out of local resources is to preserve the natural resources and adhere to the natural balance of the ecosystem.
Manaram Churpi
Manaram Churpi is prepared in a local dairy and by the pure cow’s milk. Buttermilk is boiled and the solid mass that is obtained is separated from the liquid and wrapped and hung in a thin cloth to drain out the water. The product is rather like the Italian ricotta, which also is made from whey. It is soft, white, and neutral in taste. However, it is often left to ferment a bit to acquire the tangy taste of pure cow’s milk. Focusing on the people’s life and taste we serve the best chew available in the market.
Manaram Ghee
Manaram ghee is the best you can find in the market. Ghee is typically prepared by simmering butter, which is churned from cream (traditionally made by churning dah), skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. Spices can be added for flavor. The texture, color and taste of ghee depends on the quality of the butter, the milk source used in the process and the duration of time spent boiling.
Manaram Butter
Manaram Butter is a dairy product with high butterfat content which is solid when chilled and at room temperature in some regions, and liquid when warmed. It is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water, and often added salt.
Manaram Nauni
Manaram Nauni is manufactured from processed cream of cow’s milk. The delicious Manaram Nauni is used for preparation of various South Asian and Inter-continental cuisines. It is also used as a major ingredient in Tibetan Tea in Himalayan region. We believe that Ghee made from Nauni has the best flavor, texture, color, and taste. Nauni is superior in nutritional values to abundance of Vitamin A & D apart from its fat content.
