The recent awarding of a Geographical Indication (GI) tag to Goa’s cashew industry has ignited hope and enthusiasm among cashew manufacturers and processors in the state.
Goa’s Cashew Industry
- Goa’s Cashew Introduction: In the sixteenth century, Portuguese settlers brought cashews to Goa. It was originally grown mainly for afforestation and soil conservation.
- Finding of Edible Value: In the middle of the 18th century, during Goa’s independence movement, the cashew nut’s actual economic worth was ascertained. Goan captives who were banished to Mozambique, an African country ruled by Portugal, realized that cashew nuts could be eaten.
- Growth of the Cashew Industry: Driven primarily by demand in the USA, cashew production has grown from a cottage industry to a large-scale business. In 1926, Goa’s first cashew factory opened for business, and in 1930, the first shipment of cashew kernels was shipped.
- Contribution from Foreign Trade: In 1961, the cashew processing sector made up almost 60% of Goa’s total industrial production. Both imported and locally farmed cashew nuts were processed before being shipped to nations including Saudi Arabia, Japan, West Germany, and the United States of America.
Understanding the GI Tag
- A Geographical Indication (GI) is a label applied to goods that are known for coming from a particular place and having characteristics or a certain reputation as a result.
- Nodal Agency: Geographical Indications of Goods (Registration and Protection) Act, 1999, effective September 2003, was passed by the Department for Promotion of Industry and Internal Trade (DPIIT), Ministry of Commerce and Industry, India. India is a member of the World Trade Organization (WTO).
- The WTO Agreement on Trade-Related Aspects of Intellectual Property Rights (TRIPS) Agreement defines GIs in Article 22 (1).
- The tag is good for ten years.
Recent GI tags
GI Tags in News:
[1] Jaderi Namakatti
- White-colored clay sticks with a smooth texture that resemble fingers are known as jaderi namakatti.
- They are applied to the foreheads of men, temple elephants, and idols.
- Jaderi is a little village in Tamil Nadu’s Tiruvannamalai district.
- In Cheyyar taluk, namakatti making has been the principal occupation of about 120 families for over 300 years.
[2] Basohli Pashmina
- The Kathua area of Jammu and Kashmir is home to the ancient craft of basohli pashmina. Its renowned softness, fineness, and sensation of lightness are its main selling points.
- Hand-spun yarns like as pashmina are prized for their exceptional softness, fineness, light weight, and warmth.
- Pashmina can be used to manufacture a wide range of items, including blankets, mufflers, baskets, and shawls for both men and women.
- Capra hircus is the species of mountain goat from which it originates. These goats can be found in sections of Ladakh and on the Changthang Plateau in Tibet.
- The Changpa, a group of people from Ladakh, are renowned for producing Pashmina wool. They are nomadic, meaning they travel around a lot, and they reside on the Changthang plateau in Tibet.
[3] Marcha Rice
- Grown in specific areas within six blocks in the Indian state of Bihar’s West Champaran district. Mainatar, Gaunaha, Narkatiaganj, Ramnagar, Lauriya, and Chanpatia are some of these blocks.
- It has been assigned a Geographical Indication (GI) designation, signifying that the region in which it is grown contributes special attributes to it.
- Grown by the Marcha Dhan Utpadak Pragatisheel Samuh, a legally recognized association of West Champaran district paddy growers.
- Marcha Rice is a unique native kind of rice that is well-known for its unique flavor and scent.
[4] Atreyapuram Pootharekulu
- Reyer’s Puram Pootharekulu is a customary dessert that comes from the Andhra Pradesh village of Atreyapuram, which is located in the Konaseema district on the banks of the Godavari River.
- The literal translation of the word “Pootharekulu” is “coated sheets,” however this explanation might seem a little ambiguous.
- This classic confection is renowned for its exceptional delicateness and unique flavor.
- It is made by layering paper-thin rice flour sheets that have been carefully covered in ghee, or clarified butter, then folded to enclose sugar dust or powdered jaggery.
- Furthermore, some Pootharekulu variations could contain finely chopped roasted dry fruits, like cashews, almonds, and pistachios.
- The recipe depends on a particular kind of rice called MTU-3626, or Bondalu in the local vernacular.
- This type of rice is selected because it has a distinct flavor and has a sticky consistency, both of which are essential for making this dessert.
