In a significant advancement for sustainable entrepreneurship in Northeast India, the North East Cane and Bamboo Development Council (NECBDC) has unveiled a new bamboo wine production technology developed by the College of Food Technology (COFTI) at Central Agricultural University (CAU), Imphal. This innovative approach is anticipated to transform bamboo from a conventional raw material into a commercially viable product within the food and beverage industry. The technology enables the conversion of bamboo shoots and powder into high-quality wine, fostering opportunities for value addition and sustainable livelihoods among local entrepreneurs. Developed under a research project funded by the North Eastern Council (NEC), the initiative is led by Dr. Ng Taibangnganbi Chanu and aims to align with the Indian government's focus on sustainable development and the utilization of indigenous resources. NECBDC officials have indicated plans to work with stakeholders to promote technology dissemination and entrepreneurship, thereby enhancing the economic landscape for bamboo growers and startups in the region.