On Friday, the 4-H Nepal FWU-SOA Tikapur Section organized a food stall at the Tikapur Haatbazar. The stall was set up to market agricultural products, which were sold to the public during the Haatbazar. The stall was run by a group of agricultural students who had an interest in agribusiness.

The food stall served a wide range of food items that were prepared on the spot. The items included chicken leg pieces, chicken wings, veg tempura, and fried fish. The ingredients used in the preparation were locally sourced and organic. The food was served hot and fresh, and customers gave positive feedback.

Cost Analysis
The group invested a total of Eight thousand in the food stall, this investment included the cost of the ingredients, stall decoration, and transport. However, during the Haatbazar, the group generated only Six thousand and five hundred due to weak estimation. This was the first time the group set up a food stall, and they were still learning the ropes. However, we plan to continue with the venture and improve our skills over time.

The Food Stall
The location of the stall was not the most crowded, which may have contributed to low sales. The group had requested a more visible spot within the Haatbazar, but due to the number of stalls, this location was not available. However, they understand that the location of their stall is a critical factor in generating sales, and they plan to work on this in future events.

The food stall set up by the 4-H Nepal FWU-SOA Tikapur Section was an excellent opportunity for agricultural students to learn about agribusiness and marketing their products. Though we did not generate as many sales as they hoped, they were able to learn from their mistakes and plan better for future events. This experience is a step in the right direction towards creating successful agribusiness ventures in the future. The food stall served a wide range of food items that were prepared on the spot. The items included chicken leg pieces, chicken wings, veg tempura, and fried fish. The ingredients used in the preparation were locally sourced and organic. The food was served hot and fresh, and customers gave positive feedback.