Sohiong steps into the global wellness market with first

Meghalaya’s indigenous mountain berry gets a scientific boost as researchers develop a shelf-stable, nutrient-rich Sohiong kombucha with strong commercial potential

: Meghalaya’s indigenous Sohiong fruit ( Prunus nepalensis )—a seasonal favourite across the Khasi and Jaintia Hills—has now emerged at the centre of a scientific breakthrough. Researchers have successfully developed the first-ever Sohiong-infused kombucha, giving this underutilised mountain berry a promising entry into the global functional beverage market.

Sohiong—commonly known as Khasi Cherry—is one of Meghalaya’s most abundant yet underused indigenous fruits. Slightly sweet, mildly acidic, and richly pigmented, the fleshy, blackberry-like fruit grows wild at altitudes between 1,200 and 3,000 metres. A natural source of