Similipal Kai Chutney of Odisha gets GI Tag

GI tag application also filled for Ayodhya Hanumangarhi Laddoos
Image for representation purpose only
Image for representation purpose onlyPhoto - andersboman via iStock

Similipal Kai Chutney of Odisha was recently honored with the prestigious Geographical Indication (GI) tag, an intellectual property protection granted to products with a specific geographical origin and unique characteristics. This recognition, awarded on 2 January 2024, marks a significant milestone for The Mayurbhanj Kai Society, located in Dhipasahi, Odisha, India.

In addition, Ayodhya Hanumangarhi Laddoos, renowned for their unique taste and cultural significance, have recently applied for the Geographical Indication (GI) tag in India. The application for the GI tag, submitted on 8 January 2024, underscores the distinct qualities and traditional methods associated with the production of these laddoos.

What is GI tag?

The Geographical Indication (GI) tag in India is a valuable form of protection that promotes and safeguards products with cultural, historical, or traditional significance. Governed by the Geographical Indications of Goods (Registration and Protection) Act, 1999, the GI tag prevents unauthorized use of a product's name, assures consumers of its authenticity, and provides economic advantages to producers in the designated region.

Products with GI tags in India include Darjeeling Tea, Banarasi Sarees, Alphonso Mango, and many more. These tags not only protect the interests of producers but also contribute to preserving unique cultural heritage and traditional craftsmanship associated with specific regions.

Chutney made from Red Weaver Ant

Similipal Kai Chutney, made from the indigenous "Kai" (Red Weaver Ant) found abundantly in the jungles of Mayurbhanj and Keonjhar districts, is a staple for local tribes. Enriched with organically grown ginger and Dahnua chilly, the chutney is packed in sal leaves, ensuring it remains free from synthetic chemicals or preservatives.

The chutney's preparation involves grinding the ants with spicy ingredients like salt, ginger, garlic, and locally available Dhanua Chillies. Serving as both a delicious food and traditional medicine, it boasts a unique nutritional composition derived from the natural habitat, food habits, and climatic conditions of the region.

Similipal Kai Chutney holds cultural significance for Mayurbhanj and Keonjhar tribes, showcasing a nutrient-rich product with medicinal properties. Laboratory analysis of the chutney highlights its nutritional content, emphasizing its importance in the local diet.

Beyond preserving cultural heritage, Similipal Kai Chutney represents a sustainable and unique food product offering significant health benefits. The incorporation of advanced research and development by Odisha University of Agriculture and Technology promises to enhance production, marketability, and overall quality.

The journey of Similipal Kai Chutney is a harmonious blend of tradition, health, and sustainable agriculture, providing a testament to the rich cultural and culinary tapestry of Mayurbhanj and Keonjhar districts in Odisha.

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