Chak-Hao

  • Chak-Hao, the scented glutinous rice which has been in cultivation in Manipur over centuries.
  • It is characterized by its special aroma. It is normally eaten during community feasts and is served as Chak-Hao kheer.
  • The application for Chak-Hao was filed by the Consortium of Producers of Chak-Hao (Black Rice), Manipur and was facilitated by the Department of Agriculture.
  • Chak-Hao has also been used by traditional medical practitioners as part of traditional medicine.
  • According to the GI application filed, this rice takes the longest cooking time of 40-45 minutes due to the presence of a fibrous bran layer and higher crude fibre content.
  • At present, the traditional system of Chak-Hao cultivation is practised in some pockets of Manipur.
  • Direct sowing of pre-soaked seeds and also transplantation of rice seedlings raised in nurseries in puddled fields are widely practised in the State’s wetlands.

Gorakhpur terracotta

  • The terracotta work of Gorakhpur is a centuries-old traditional art form, where the potters make various animal figures like, horses, elephants, camel, goat, ox, etc. with hand-applied ornamentation.
  • The application was filed by Laxmi Terracotta Murtikala Kendra in Uttar Pradesh.
  • Some of the major products of craftsmanship include the Hauda elephants, Mahawatdar horse, deer, camel, five-faced Ganesha, singled-faced Ganesha, elephant table, chandeliers, hanging bells etc.
  • The entire work is done with bare hands and artisans use natural colour, which stays fast for a long time.
  • There are more than 1,000 varieties of terracotta work designed by the local craftsmen.
  • The craftsmen are mainly spread over the villages of Aurangabad, Bharwalia, Langadi Gularia, Budhadih, Amawa, Ekla etc. in Bhathat and Padri Bazar, Belwa Raipur, Jungle Ekla No-1, Jungle Ekla No-2 in Chargawan block of Gorakhpur.

Kovilpatti kadalai mittai

  • It is a candy made of peanuts held together with glistening syrup, and topped with wisps of grated coconut dyed pink, green and yellow.
  • It is made using all natural ingredients such as the traditional and special ‘vellam’ (jaggery) and groundnuts and water from the river Thamirabarani is used in the production, which enhances the taste naturally.
  • It is manufactured in Kovilpatti and adjacent towns and villages in Thoothukudi district.
  • It is produced by using both groundnuts and jaggery (organic jaggery), in carefully selected quantities from selected specific locations in Tamil Nadu.

Geographical Indications in India

  • A Geographical Indication is used on products that have a specific geographical origin and possess qualities or a reputation that are due to that origin.
  • Such a name conveys an assurance of quality and distinctiveness which is essentially attributable to its origin in that defined geographical locality.
  • This tag is valid for a period of 10 years following which it can be renewed.
  • Recently the Union Minister of Commerce and Industry has launched the logo and tagline for the Geographical Indications (GI) of India.
  • The first product to get a GI tag in India was the Darjeeling tea in 2004.
  • The Geographical Indications of Goods (Registration and Protection) Act, 1999 (GI Act) is a sui generisAct for protection of GI in India.
  • India, as a member of the WTO enacted the Act to comply with the Agreement on Trade-Related Aspects of Intellectual Property Rights
  • Geographical Indications protection is granted through the TRIPS Agreement
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