Kota bharu: Universiti Malaysia Kelantan (UMK), through its Institute for Poverty Research and Management (InsPeK), has introduced a social entrepreneurship programme that is enabling pondok communities to generate sales exceeding RM2,000 daily during promotional and marketing events.
According to BERNAMA News Agency, the UMKPondokpreneur initiative is implemented under the Lembah Barakah Programme: Social Enterprise Hub for Downstream Product Processing. It is funded by the Higher Education Ministry's 2023 Translational Grant in collaboration with Universiti Malaysia Sabah. This programme amalgamates human capital development, technology transfer, social innovation, and community income generation into a single entrepreneurial ecosystem.
Dr Ahmad Fahme Mohd Ali, the director of InsPeK, emphasized the role of the institute as a social architect in this programme. He noted that it reflects the university's commitment to integrating knowledge transfer and social innovation into societal contributions. The initial phase of the programme engaged 30 participants from pondok communities, with an equal representation of men and women. These participants received guidance from a research team led by Associate Professor Dr Derweanna Bah Simpong and experts in community development, food technology, and entrepreneurship.
Dr Derweanna highlighted that the programme prioritizes personal development before introducing technical skills. Most participants, including santri and pondok teachers, lacked formal business experience. Consequently, they attended 15 intensive workshops that focused on building confidence, communication, leadership, teamwork, problem-solving, and entrepreneurial thinking.
Additionally, the programme introduced the Commercial Hybrid Insoler Dryer technology, which enhances food processing efficiency by combining solar energy with smart support systems. This technology enables a controlled, efficient, and consistent drying process, meeting food safety and hygiene standards.
Participants developed value-added products such as Perasa Bilis, Ikan Bekok, and dried fish, using locally sourced ingredients. These products are marketed under the Meheliah Ocean brand and have undergone nutritional analysis and quality assessments to ensure food safety and compliance with consumer requirements.
Dr Derweanna reported that the project's success is evident, with sales surpassing RM2,000 daily during several marketing programmes. This achievement indicates that the products are highly competitive and have the potential to become a sustainable alternative income source for the community. Moreover, Meheliah Ocean aims to function as a community social enterprise hub, ensuring the continuity of economic activities beyond the university funding period through product manufacturing, skills training, and market expansion.