Vermicelli (locally known as semai) makers are spending a busy time producing in Bogura, ahead of Eid-ul-Azha.
After yoghurt, Bogura is now gaining fame for its vermicelli. This is because the district is increasingly earning a reputation for producing and selling the product, according to local sources.
According to the sources, there are over 400 vermicelli factories in Bogura district. These factories produce not only white semai but also other varieties, with most of the production being lachcha semai, although white semai is produced in larger quantities.
The factory authorities said there are two kinds of white semai. Of the two types of white semai, one is as thin as thread, and the other is comparatively thicker. Both types of semai are sold in the open market at nearly the same price.
When this correspondent visited Fateh Ali Bazar in Bogura town, he found white semai made from flour is sold at Tk 55-70 per kg, while fried and packaged white semai is sold at Tk 100-180 per kg.
These semai factories are located in Madla, Bejora, Dhakonta, Sheolakandi, Banani, Sultanganjpara, Chelopara, Naruli, and Brindabanpara areas in Bogura town, as well as in Shajahanpur, Sherpur, Dhunat, Kahalu, Nandigram, Shibganj, Dupchanchia, and Gabtali Upazilas.
Although there are semai factories in every district of the Rajshahi division, Bogura’s semai holds a special distinction. Consequently, Bogura’s semai is being supplied not only to various districts in North Bengal but also to other parts of the country. These semai factories have employed thousands of families.
It is known that many factory owners only produce semai during the two Eids, while others manufacture and sell semai throughout the year. However, more semai is produced for Eid-ul-Fitr than for Eid-ul-Azha.
Semai producers said that each factory sells semai worth an average of Tk 30,00,000-40,00,000 during the season. Accordingly, during Eid-ul-Fitr alone, the 400 factories generate sales worth over Tk one billion. In addition, due to year-round demand, some factories continue producing semai throughout the year.
While most of these semai factories produce semai by hand, some use machines for production.
Arifuzzaman, the director of Rowshan Semai Factory in Bogura town, said they produce both white and lachcha semai and supply them to many districts across the northern region as well as other parts of the country. Although they manufacture and sell semai throughout the year, the demand for semai increases several times before Eid.
He added that during Eid time, workers have to work day and night to fulfil orders, and their wages also have to be higher. Their factory's semai is sold in at least 18 other districts besides Bogura. He also claimed that there are around 300-400 factories like theirs in Bogura.
Momin, the owner of Hotel Saudia, said that he used to oversee the semai business along with the yoghurt business. Now, due to the increasing demand for semai, the scope of that business has expanded, and his son now manages it.
Their semai factory makes semai throughout the year. While, 10-15 workers regularly work there, from one month before Eid-ul-Fitr, 50-60 workers work regularly.
However, he added that less semai is sold during Eid-ul-Azha compared to Eid-ul-Fitr. In response to increasing demand and to address the labour shortage, they are now setting up machines for semai production in addition to hand production. Preparations for semai production are underway ahead of the upcoming Eid-ul-Azha.
When he was asked, he said during Eid-ul-Fitr, they have to produce and supply semai made from 25-30 sacks of flour. The demand is somewhat lower during Eid-ul-Azha.
In response to another question, he mentioned that the white semai produced in Bogura is being supplied to several districts including Dhaka, Mymensingh, Cumilla, Sylhet, Narayanganj, Tangail, Gazipur, Pabna, Dinajpur, Rangpur, Gaibandha, Naogaon, Sirajganj, Khulna, and Chattogram.
He added that although the number of semai factories in Bogura is increasing day by day, production and sales have also increased compared to before. Even though the profit margin per kilogramme has decreased, the overall profit is increasing due to higher sales volumes.
Semai workers from Dhakonta village in the town said semai is made by processing flour paste through a machine. The white semai that comes out of the machine is initially wet. The wet semai is then folded and shaped into waves around a thin stick by hand and dried in the sun.
Once dried, it is marketed. Before cooking, it needs to be lightly fried. From 74 kg of flour, they obtain 69-70 kg of semai. If the sun is out, they can produce 280-350 kg of semai daily.
Confirming this, white semai traders from the Raja Bazar area of the town said that white semai cannot be dried without sunlight. When the sun is out, it dries quickly and can be marketed promptly. They deliver semai to wholesale traders by courier according to demand. The price depends on the drying process and the quality of the semai.
