They call me a Rohingya refugee, but I’m also an entrepreneur

In the heart of a refugee camp, Saida’s kitchen is becoming a symbol of resilience. She’s one of 250 Rohingya women turning tradition into entrepreneurship through food processing training under the ISEC project. Each jar tells a story of survival, strength, and self-reliance.

Cox's Bazar, Bangladesh (ILO News) - My name is Saida, and I'm thirty-two years old. Currently, I reside in Rohingya Camp 20 Extension. When I first arrived in Bangladesh in 2017, I carried only what I could hold, my children’s hands and the memories of a life that had vanished. We had escaped the violence in Myanmar, but what we found in the refugee camps was another kind of struggle: surviving without purpose. Each day felt the same, and though I cooked for my family, it was hard to feel like I was building anything for our future.

Back in Myanmar, I used to make pickles the way my mother and grandmother taught me. But it was always just for home, never something more. Then one day, in early 2024, a team from the ISEC project, part of the FAO-ILO partnership, visited our shelter. They were surveying a training program in Food Processing and Preservation (FPP). When they listened to my story, they told me I might be a good fit. That day felt like someone had opened a small window after years of darkness.

Still, saying yes wasn’t easy. In our culture, it’s not common for women to take part in outside training. My husband was unsure. I had to explain how this wasn’t just about food—it was about building something for our children, for ourselves. Slowly, he agreed.

The first time I walked into the training room, I was nervous. But I also felt proud. I wanted to learn - not just for me, but for every woman who had been told “you can’t.” Even when I fell ill for a few days, I didn’t let go. My sister attended the sessions in my place, came home, and taught me what she learned. We became a team. The training wasn’t just about recipes; it was about transformation.

Over 133 hours, I learned how to make pickles, pitha, morabba, jams, jellies, sauces, and more - each rooted in familiar flavours yet enriched with new techniques. Alongside these culinary skills, I learned how to package them safely, label them properly, and keep them fresh for longer. What once felt like simple kitchen tasks now felt powerful. With these skills, I saw a future I had never dared to imagine.

I no longer look at pickles as just food. They’ve become my confidence, my income, and my identity. What I once made for my family, I now see as a way to earn and stand on my own feet. This training has given me confidence, purpose, and hope for a better future. Now, with encouragement from my trainer, Rofika, and support from my husband, I’ve started making products from home. We dream of opening a small, modest stall in the camp—just a table with jars lined up, filled with flavours that remind us of home, and the pride of having something to call our own.

"With the right support, Saida’s kitchen could become a thriving enterprise, showing how shared skills can turn hardship into opportunity. She’s one of 250 Rohingya women trained under the FPP program, many of whom are now becoming entrepreneurs, improving nutrition, income, and resilience across their communities."
Rofika, Trainer of Saida, Field Associate, Shushilan (FAO Partner).  

But I know this is only the beginning. I need refresher training, a little support to purchase tools and packaging, and possibly even seed money to grow. With that, I can turn my small kitchen into a small business. We’re not only feeding our families, we’re reclaiming dignity, one jar at a time. Because sometimes, even in the hardest places, a spoonful of knowledge can change everything.