Zanik Simonyan, Chir-Chir Project

August 15, 2024

How to turn favorite hobby into a successful business? Mrs. Zanik proudly answers this question: You need to have a great desire and love for what you do.

In 2020, in the Areni settlement of Vayots Dzor, a drying workshop was established as part of the UNDP “Sustainable Communities” programme called “Chir-Chir.” Zanik Simonyan, the first beneficiary of the “Chir-Chir” project in Vayots Dzor, proudly emphasizes this fact. “Arman Valesyan, the head of the “Sustainable Communities” project, once told me, “You have so many sweet products—honey, jams—your house is like a real sweet house.” I was inspired and decided to expand production and engage in the professional production of dried foods,” says Zanik Simonyan.

The “Chir-Chir” project was implemented on a co-financing basis, providing production equipment for dried fruit production, including an electric dryer and nets.

“Before this, I used to dry fruits only in the sun, but I have to admit that it was difficult,” Zanik Simonyan recalls. “The weather could change suddenly—it might rain, and I’d have to quickly collect the drying fruits. Plus, there was dust. Now, in clean conditions, I can produce dried fruit in a more controlled and attractive way.”

After becoming a beneficiary of the “Chir-Chir” project, Zanik’s production increased fivefold. She now prepares up to 20 types of dried fruits and vegetables.

“My grandchildren love sweets, so I decided to stop buying candies from the store. That’s when I came up with the idea of making dried strawberries, which could replace candy and, most importantly, be natural and healthy,” Zanik explains. “I gathered some strawberries from our garden and turn them into dried fruits. Now, the children prefer it over candy.”

The "Chir-Chir" project is not the first UNDP initiative to benefit Zanik Simonyan’s family. In 2019, Zanik's son, Hayk Stepanyan, became a beneficiary of the UNDP's Integrated Rural Tourism Development (IRTD) programme through the "Gastro Yard" project. He founded "Stepanyan's Gastro Yard." Now, with the support of UNDP, the Stepanyan family operates two separate businesses: the Gastro Yard and the Chir-Chir Production, which they have integrated by showcasing dried products in the Gastro Yard lobby. The "Gastro Yard" project aimed to promote the diversification and development of tourism services in rural communities, and Stepanyan's Gastro Yard is one of the brightest examples. On average, more than 3,000 visitors come to Stepanyan's Gastro Yard each year. Zanik has combined the dried fruit production with the Gastro Yard, adding special dishes made from dried fruits to the menu.

"Our guests come to our Gastro Yard specifically for homemade food. They say they’re tired of restaurants and prefer a more intimate environment," says Zanik Simonyan, adding with a smile, "Family is family, but business is business." "In our family business, we have made the division of work equal. My husband manages our garden, cultivates the crops, and also makes vodka. My son is our winemaker, responsible for the delicious wines. My daughter creates bags with Armenian elements, which we display in our Gastro Yard shop. My daughter-in-law is in charge of tourism. As for me, I handle the kitchen."

Zanik assures that her guests love the dishes she prepares according to traditional Armenian recipes. "The best-selling and most requested dishes in my kitchen are Armenian dolma and barbecue made in tonir. My mother and grandmother had some incredible recipes, and now I carry on their legacy. Our guests always leave impressed." At Stepanyan's Gastro Yard, guests can taste a variety of dishes made with dried fruits from the Chir-Chir Production, including ghapama, sweet sujukh, and desserts. Outside of business, Zanik enjoys sharing her experiences with neighbors, relatives, and guests. They cook together and exchange knowledge and recipes.