As per reports, an application was filed in 2021 seeking Geographical Indications for Cuttack Silver Filigree (under ‘Handi Crafts’ category.
Odisha Chief Minister Naveen Patnaik said that it is a matter of honour for Odisha to get the GI tag for Cuttack's Silver Filigree (ChandiTarakasi).
Taking to his official X (Formerly Twitter) handle, Patnaik wrote, "The centuries-old sophisticated craft practiced in the Silver City of Cuttack gives a distinct identity to our State for its intricate workmanship. On the occasion, I extend my best wishes to the people of Odisha, especially Cuttack and the district administration."
The recognition of Silver Filigree will certainly help the artisans who have been working hard to keep the centuries-old art alive. It is also a means of livelihood for them.
"After a long time, we have got this recognition. Though there has been a delay, we have finally got it. Our products will now be popular," said Brahmananda Moharana, President Utkal Gold and Silver Industry Association.
Red Ant or Weaver Ant, biologically known as Oecophylla Smaragdina can be found in the forests of Similipal and Mayurbhanj in Odisha, and in some parts of Jharkhand and Chhattisgarh in India.
Thailand is known for its curries, soups, and other savoury dishes. But the Red Ant egg in Thai cuisine holds a special place with a mixture of sour, sweet, and spicy tastes. Locals in Thailand use these eggs in traditional dishes bringing an exotic taste to already flavourful salads, and curries.
Prahok Ktiss, a Cambodian traditional cuisine, is made with fermented Red Ant paste. Red Ants add a zesty touch to this dish. Prahok Ktiss is definitely a culinary excellence of Cambodia where ants contribute to an already rich culinary palette.
Not specifically Red Ants but the original communities of Australia have been consuming different insects like ants in their diet. The larvae of moths known as Witchetty Grubs are consumed as “bush tucker” in Australia. Witchetty grubs are rich in protein and can be eaten raw or slightly cooked.
In Mexican cuisine, they have Escamoles or the larvae of ants which are largely eaten in tacos, corn tortillas, or as fillings in omlets. The main source of these eggs is the roots of agave plants. Mexicans enjoy Escamoles by sautéing them with butter and a few spices, onion and chili. With a buttery and nutty flavour Escamoles are simple to prepare and great to taste.
Now coming to the highlight of the story, Kai Chutney is made with simple local spices like ginger, garlic, chili, and salt and is added to the Red Ant paste which is consumed as chutney.
As the long-awaited news broke the people of Kendrapara in particular and of Odisha in general started celebrating.
Kendrapara Misthanna Rasabali Sangha had been fighting for GI tag for ‘Rasabali’.
While ‘Rasabali’ has been synonymous with Kendrapara, the sweet is a part of the Odia tradition. Of the 56 types of items, called Chhapan Bhog offered to Lord Jagannath and his siblings in Puri Srimandir, ‘Rasabali’ is one of them. The sweet is also offered at Baladevjew temple in Kendrapara.
Notably, the above-mentioned Sangha first demanded GI tag for the mouth-watering delicacy in 2021. Later, a delegation from Odisha led by former Rajya Sabha Member Subash Singh met Union Minister Piyush Goyal and submitted a memorandum demanding GI tag for the sweet.
The anniversary of the sweet dish is celebrated on April 11 every year which is the birth anniversary of its creator Sudarshan Sahu.
In a bid to popularise and honour the delicious dessert, noted for its usual lingering taste, across the globe, ‘Chhenapoda Dibasa’ has been celebrated across the State since 2022. Voluntary organisation Helping Hand started the initiative last year.
“The main objective of our organisation is social work. However, we had decided last year that we will popularise ‘Chhenapoda’, which has originated from Nayagarh, across the globe by celebrating ‘Chhenapoda Dibasa’,” said Chinmay Kumar Mohapatra, a member of Helping Hand.
Making Chhena Poda is very easy and simple. One cannot go wrong when making this delicious cheese cake. That is the hallmark of this sweet dish.
Chhenapoda was created by Sudarshan out of sheer improvisation. He wanted a way to use the leftover Chhena or cottage cheese, which was getting bad overnight and added to his loss in business. So he devised a plan and baked the leftover cottage cheese in an earthen stove (Chullah) after mixing it with sugar. As the outcome was tasty, Sudarshan did not stop there and experimented by adding cardamom powder, cashews and raisins in the dough. Thus the delicious and mouthwatering Chhenapoda came into being. Though Sudarshan is popularly known as the creator of Chhenapoda, some others say that his father Bidyadhar is the original creator of the delicious dish.
“From our father’s hand-written diary we came to know that he is the creator of Chhenapoda,” said Sudarshan’s son Suman Sahu.
Chhenapoda prepared in Nayagarh has earned a huge reputation across the country. Quintals of well-known sweetmeat and the star dessert among Odia sweet foods are sent to various parts of the State and country from here. Apart from the State, there is also a huge demand for the delicious dish across the country. Even former Prime Ministers, current President Droupadi Murmu and several Bollywood actors have spoken highly about the delicacy.
The popularity and demand of the dish are growing across the globe with each passing day. The dessert has helped Nayagarh earn a distinct identity on the world map. Nayagarh district administration has already applied for the Geographical Indication (GI) tag of Chhenapoda.
“There is no dispute from any state or area about the GI tag of Chhenapoda so far. However, we have to prove it historically that the delicacy has been created from Nayagarh,” said Nayagarh Collector Rabindra Nath Sahu.
Meanwhile, Nayagarh MLA Arun Sahoo has also met Union MSME Minister and demanded to accord Chhanapoda the GI tag.
“The origin of Chhenapoda is Nayagarh. Everybody knows that Sudarshan is the creator of the delicacy. Application has been submitted seeking GI tag for the delicious dish. There is every possibility that Nayagarh will get the GI tag for Chhenapoda,” said Sahoo.
Moreover, with several organisations intensifying their demands for providing GI tag to Chhenapoda, the initiative has gathered momentum.
This tag signifies that products from a specific geographical location possess qualities that are due to that origin.
Known for its delicious taste, the Banarasi Paan is made using special ingredients in a unique way.
Along with the Banarasi Paan, three other Varanasi-based products -- Banarasi Langda Mango, Ramnagar Bhanta (Brinjal) and Adamchini Rice -- have also received the GI tag, said Padma Awardee GI expert Rajinikant.
With this development, the Kashi region now boasts of 22 GI tag products.
In collaboration with NABARD (National Bank for Agriculture and Rural Development) Uttar Pradesh, GI applications were filed for 20 state-based products during the Covid phase.
Of these, 11 products -- including seven ODOP and four products of Kashi region -- have received GI tag this year with the help of NABARD and the Yogi Adityanath government.
Rajnikant further said that a total of 20 lakh people, including artisans, are involved in making the GI products of the eastern Uttar Pradesh region, including those from Varanasi.
The annual turnover of these products is pegged at Rs 25,500 crore. He also expressed hope that by the end of the next month, the remaining nine products will also be included in the country's intellectual property.
These include -- Banaras Lal Peda, Chiraigaon Gooseberry, Tirangi Barfi, Banarasi Thandai and Banaras Lal Bharwa Mirch, among others.
Before this, the Kashi and the Purvanchal region had 18 GI products -- including Banaras Brocade and Sarees, Handmade Bhadohi Carpets, Mirzapur Handmade Carpets, Banaras Metal Reposi Craft, Varanasi Gulabi Meenakari, Varanasi Wooden lacquerware and Toys, Nizamabad Black Patri, Banaras Glass Beads, Varanasi Softstone Jaali Work, Ghazipur Wall Hangig, Chunar Sandstone, Chunar Glaze Patari, Gorakhpur Terracotta Craft, Banaras Zardozi, Banaras Hand Block Print, Banaras Wood Carving, Mirzapur Brass Utensils and Mau Saree.
More than 1,000 farmers would be registered and given GI authorised user certificate.
NABARD AGM Anuj Kumar Singh said that in the coming times, NABARD is going to launch various schemes to take these GI products forward. Financial institutions will provide cooperation for production and marketing, he added.
The people of Nayagarh district have been demanding GI tag for ‘Chhena Poda’, the identity of their district.
Actor Ayushman Khurana had visited Odisha some days ago. During his stay, he had the opportunity to taste this sweet item prepared from well-kneaded homemade cottage cheese. He instantly fell in love with this food item. He shared his experience after having ‘Chhena Poda’ in a Twitter post.
“The dark side of chena poda successfully dilutes the dark side of mine,” read the Tweet.
This Tweet has ignited the demand for GI tag for this mouth-watering sweet dessert.
The residents of Nayagarh district on Saturday expressed their dissatisfaction alleging that the State government is not taking any steps to ensure that the GI tag is accorded to this dessert. They urged the government to take appropriate steps in this regard without buying time.
Notably, earlier on June 5, 2017, Odisha Rural Development and Marketing Society (ORMAS) had demanded GI tag for ‘Chhena Poda’ and five other products of Nayagarh.
If Nimapara is famous for ‘Chhena Jhili’, Kendrapara is for ‘Rasabali’ and Nayagarh for ‘Chhena Poda’, Dhenkanal is famous for its ‘Magaji Ladu’.
In this district, wherever you go you will find this round-shaped sweet in roadside eateries as well as in restaurants. It enjoys a base of its loyal customers. Even if you taste it for the first time, you will become a fan of it just at the first bite.
This sweet has a history of around 150 years. A confectioner named Chakradhar Sahu of Sadangi village under Gandia block in Dhenkanal district was the person who first tried his hands at preparing this sweet. The journey it has traversed so far is a glorious one. If someone is paying a visit to their relatives, it is unlikely of they going without a packet of Magaji Ladu.
Its process of preparation is very simple. The key ingredient for this sweet is the cheese made from buffalo milk. Two third cheese and one third sugar are mixed in a cauldron placed on the oven. When the texture of the mix becomes perfect, crushed small cardamom is sprinkled and then it’s given a final stir. Thereafter, bulbs of this mixture are prepared while rolling them in palms.
“If the sweet gets GI tag, people will visit Sadangi to taste Magaji Ladu. It will be a great thing for us,” said a local resident Khirod Chandra Das.
“I am 64 years old. I have been preparing these sweets for the last 20 years. Its demand is increasing,” observed Hrishikesh Sahu, a confectioner.
The Odisha University of Agriculture and Technology (OUAT) had applied for the GI tag in 2020. Later, an expert team carried out the necessary initial tests. If it gets the GI tag, it will be the first food item in the district to get the tag.
“It is very tasty. Sometimes, people can be seen waiting for hours to take this sweet. It is a matter of great pleasure that the sweet of our locality is going to get the GI tag,” said Sadangi panchayat’s sarpanch Sambit Kishore Ojha.
“Magaji Ladu is prepared from cheese made from pure buffalo milk. It is so tasty that people from nearby districts come to taste it. In the coming days, its demand will cross the district’s boundary,” said Kanhucharan Maharana, a local resident.
Legend has it that one Shreedhar Swami offered this sweet to Sri Chaitanya Mahaprabhu when the latter was at Kapilas Ashram. Later the sweet became popular as ‘Magaji Ladu’. Vyasakabi Fakir Mohan Senapati too mentioned about this sweet during his stay in Dhenkanal.
The local people are excited and hopeful that the sweet will soon get the tag and once received, it will help improve the financial condition of cattle rearers and confectioners.
(Reported by Rajashree Satapathy from Dhenkanal, OTV )
The chilli specific to the Kuchinda region of the Western-Odisha district is very hot in nature and is cultivated by the local farmers as a cash crop.
Though the locals and farmers have been demanding a GI tag for the spice since years, it could not be materialised owing to alleged administrative apathy.
However, the hopes for the coveted tag have been resurrected with a report by the Spices Board affiliated SGS lab report. As per the report, the pungency of the Kuchinda chilli is far superior even from many other chillies with the GI tag in India. The report was published after the ORMAS (Odisha Rural Development and Marketing Society) sent some samples to the lab for quality testing.
Secretary of the Kuchinda Regulated Market Committee (RMC), Manoj Mahanta said, “We at the RMC had sent some chilli samples to the testing lab in Kochi and the results are encouraging. The pungency and other qualities of Kuchinda chilli are far better than other chillies.”
“We had sent the test report to some of the major export companies who agreed to buy from us provided we produce it in mass scale to cater to international clients,” Mahanta added.
Kuchinda red chilli, popularly known as ‘Bamra chilli’, has earned a distinct identity like Guntur chilli over the years. Earlier, traders from across the country camped at Kuchinda to procure the chilli, but lack of promotion and marketing facilities forced farmers to opt out of cultivating it.
Kiran Mohapatra, local farmer said, “Market is our primary issue. Thanks to the administration, our lands are now irrigated. But the unavailability of market for the farmers to sell their produce in big amount has forced many to opt out of the trade.”
Former Kuchinda MLA, Rabi Narayan Naik pinned hope on the GI tag terming it as the right opportunity to expand the market.
“The GI tag would definitely bring smile in the faces of all the farmers of Kuchinda area. It will give the much needed push to the farmers to continue growing this special chilli in order to get profit. The Spices Board lab report is the first step in securing a GI tag.”
According to researchers, chilli cultivation became popular in Kuchinda in 1901 when the area was part of Bamanda (Deogarh) kingdom. The erratic and deficit rainfall in the region led the then king of Bamanda Basudev Sudhal Dev to substitute paddy crop with chilli cultivation to tide over farm crisis. It later proved to be a long term solution.
Jhilik shared the video on her Instagram handle in which she is seen relishing on the dessert with movie director Sanjay Nayak. Jhilik, Sanjay and another person exchanged the sweets from a box with 'Bengal Sweets' tag on it, while a popular Bangla number 'Ami Kolkatar Rosogolla', sung by yesteryear singer Kavita Krishnamurthy, was played in the background.
What stirred the hornet’s nest was the caption for the post. The caption read: "Ami Kolkatar Rosogolla chilam, Ebey Odisha ra Rasagola heli." This means, earlier I was Kolkata's Rosogolla and now I am Odisha's Rasagola.
Though Jhilik played it safe, this didn't go down well with many, and several Instagram users trolled the actress for such a caption and the video. They lashed out at her through their comments.
One comment read, "Jay Jagannath rasagola amara bas, katha khatam (Jay Jagannath, rasagola is ours, end of discussion)"
Most of the comments read Rasagola belongs to Odisha and it was, is and will remain so.
After several controversies between both the states (Odisha and West Bengal), Odisha finally got the much-awaited Geographical Indication (GI) tag for its culinary delight made of cottage cheese, Rasagola. Registered as ‘Odisha Rasagola’, the State was granted the GI tag certificate with validity till Feb 22, 2028. However, Odisha got the GI tag in July 2019, after years of war with the neighbouring state.
It is pertinent to mention here that West Bengal got the GI tag for the syrupy dessert in November 2017 following which the culinary war erupted between both states.
Bengali-born Jhilik, earned fame in the Odia cine industry after acting in several super hit movies and generated a fan base. Following that, she married Sukinda MLA Pritiranjan Gharai (Danny), son of former BJD leader Prafulla Ghadei in 2020.
'Kalajeera' rice which is also known as the ‘Prince of Rice’ is an aromatic variety of rice originating from Odisha. It is a lowland aromatic rice variety and looks like black cumin seeds which gives it typical name Kalajeera. The rice has a unique taste and smell to it. Apart from that, it also has medicinal properties and is believed to increase haemoglobin levels and enhance metabolism in the body.
The indigenous rice variety was on verge of extinction, however, due to the sincere efforts of famous social activist Padma Shri Kamala Pujari and Swaminathan Research Centre, the rice variety still survives.
Around six years ago, the rice variety was only cultivated by Kamala Pujari and her family. Later, it was exported to other parts of Koraput and outside.
Today thanks to widespread adoption, this traditional rice variety now spreads its aroma in the acres of farmlands owned by hundreds of tribal farmers at Machhar village in Koraput.
Not only that, Kalajeera rice is also being cultivated in Jeypore, Borigumma , Kotapad, Baipariguda and 14 other blocks in the district.
As per sources, cultivated Kalajeera rice is now being sold in New Delhi with the help of ORMAS and the district administration of Koraput. It is also being packaged and sold in retail shops.
"ORMAS has supported Kalajeera rice farmers by setting up a processing unit. We are also trying to sell it online by marketing through Facebook, Instagram and social media platforms, "said Smridhi, a researcher.
Experts believe that GI tag for Kalajeera rice will usher in development for tribal population in the State.
As per sources, NABARD has created a blueprint and is providing all the financial assistance to a local NGO which has filed for the GI tag.
"Farmers have been cultivating rare varieties of paddy in Koraput since time immemorial. Types of paddy like Kalajeera, Haldi-dhaan, Sapuri-dhaan not only have cultural significance but also high market value, " said Surjit Kumari Turuk, another researcher.
An official of the Assam Agricultural University (AAU) said that the Dimasa tribals prepare the wine from sticky rice and certain herbs.
The AAU researched its historical background, utility, and scientific aspects, in close coordination with the Youth Association for Development and Empowerment (YADEM) of Assam's Dima Hasao district.
A group of AAU scientists including Kishore Kumar Sharma, Gargi Sharma and S. Maibongsa and Gauhati University Professor Uttam Baithari jointly worked on the documentation and other processing of Judima wine to obtain the GI tag.
AAU's Director, Research-Agriculture, Ashok Bhattacharyya said that the GI Registry had shared information last week regarding Judima being granted the official brand mark.
Various organisations, including the YADEM, had long been urging the AAU to take necessary steps to promote the traditional Judima wine and obtain the GI tag for it.
Judima wine is an essential tradition in the life and culture of the Dimasa tribals, who mainly inhabit Dimapur in Nagaland besides Cachar, Karbi Anglong, and Dima Hasao districts of Assam.
The wine has a distinct sweet flavour and takes around one week to prepare while it can be stored for years. Various other tribes in the northeastern region traditionally make various types of wine and country liquor and consumed these among themselves.
Many fruits, horticultural and agricultural products of the northeastern states have already got the GI tags for their speciality but it is for the first time, that a wine has received this marking.
Last week, Manipur's Tamenglong orange and Hathei chilli, grown in the hill districts of Tamenglong and Ukhrul, respectively, and Mizoram's ginger were accorded the GI tag.
The vitamin and phosphorus-rich Tamenglong orange is consumed fresh or in the form of juices, jams, squashes, and syrup while Hathei chilli, either red or green, is cultivated on the slopes of hills under "Jhum" farming (slash and burn method of cultivation).
On getting the GI tag for Mizoram ginger, Chief Minister Zoramthanga, congratulating the state's farmers, had tweeted: "The GI Tagging of Mizoram Ginger will go a long way in fortifying all stakeholders for a better economic stability."
In a letter, Subhash Singh wrote that although Odisha is home to oldest organised kitchens in the world, the Odia cuisine doesn’t find any mention in the popular Indian food culture. Referring to the popular Odia cuisine ‘Rasabali’, Subhash Singh wrote that the cuisine originated in Baladevjew temple 400 years ago.
This sweet delicacy is prepared by deep-frying cheese patties which are later soaked in thickened milk. Moreover, several people in Kendrapara district of Odisha depend on the sale of this sweet for their livelihood. Subhash Singh also wrote that due to absence of market linkage and misuse of its name the sweet has failed to gain widespread recognition.
Subhash Singh urged the Centre to confer GI tag to ‘Kendrapara Rasabali’ which could provide a distinct identity to the sweet. Subhash Singh along with parliamentarians Muna Khan and Mamta Manant met Minister of Commerce and Industry Piyush Goyal at his Parliament office on Sunday demanding GI tag for the Kendrapara Rasabali’.
Chief Secretary Aditya Prasad Padhi, Shree Jagannath Temple Administration (SJTA), Chennai Intellectual Property Office (IPO) and West Bengal State Council of Science & Technology have been instructed by the court to submit their reply within eight weeks.
"We had requested in the PIL that SJTA and Odisha government should take immediate measures to get GI tag for 'Odishara Rasagola' and the GI tag received by West Bengal for 'Banglar Rasogolla' should be scrapped. The court, after hearing the petition issued a notice and has sought a reply within eight weeks," said petitioners' advocate Sidharth Prasad Das.
The PIL was filed on February 5, 2018 by social organisation Odia Parba and Punya Utkal Trust. The petitioners alleged the Rasagola has been a part of Jagannath culture therefore its use in Odisha is centuries-old; however, due to inaction of the Odisha government, neighbouring State West Bengal was able to get GI tag for 'Banglar Rasogolla' on November 14, 2017.
It was only three months after West Bengal was awarded GI tag for 'Banglar Rasogolla,' the Odisha government filed an application for the GI tag to stake claim for 'Odishara Rasagola.'
Officials of the Odisha Small Industries Corporation Ltd (OSIC) filed the application with the Geographical Indication Registry in Chennai on February 23, 2018.
A three-member team of the outfit left for Chennai yesterday to submit facts and figure in favour of the State for the GI tag to concerned GI registry office in the metro city.
Sri Jagannath Sena convenor Priyadarsan Patnaik said, “Besides Rasagola, the team would also approach the GI authorities to give the tag for some other delicacies of the State.”
Also Read: Rasagola Row: The Story Of The Hare & The Tortoise
"If we will not fight for it, the 'Jagannath Rasagola’ will go extinct in future. We are not opposing Banglar Rasogola but Jagannath Rasagola is 2000 years older than the former," said Patnaik.
After West Bengal got the GI tag for the Banglar Rasogola last month , the Odisha government has decided to file GI tag to Jagannath Rasagola instead of Odishara Rasagola. The government’s decision is based on a conclusive report prepared after roping in suggestions from various stakeholders, experts, attorneys, and advocate firms regarding filing of GI tag.
https://youtu.be/zMsncFoPrd4
The government’s decision is based on conclusive report prepared after roping in suggestions from various stakeholders, experts, attorneys, and advocate firms regarding filing of GI tag.
In a letter to MSME Additional Chief Secretary, Director of Industries has said that if the state files GI tag for ‘Odishara Rasagola’ against its Bengally counterpart, then it will not be able to get any benefits from it.
The letter said that chances of successfully registering for Odisha Rasagola are not very bright. In Odisha since there are so many different kinds of the sweet delicacy being prepared so it will not be able to identify any definite uniqueness associated with the sweet.Hence applying with the name of Odishara Rasagola will not fetch any benefit or advantage.
Similarly, since there is no historical evidence of Pahala Rasagola, as in the case of the sweet associated with Lord Jagannath, the letter suggested that filing GI tag for Jagannath Rasagola will be a fit case.
In the letter it has been mentioned that the Shree Jagannath Temple Administration (SJTA) or even the Servitors' Association can file for the GI tag on behalf of the state government.
MSME Minister Prafulla Samal informed that the government will apply for GI tag for ‘Odishara Rasagolla’ in the next seven days after collecting all evidences and seeking necessary legal opinion.
Senior officials claimed that Odisha’s Rasagola is deeply associated with the tradition and is being served to Lord Jagannath during several rituals since last 800 years.
Also Read: Rasagola row: Odisha set to file application for GI tag
The Minister, however, conceded that there was a delay on part of the government in applying for GI tag.
“We are looking into all the aspects and reviewing legal option as well,” said Samal.
Apart from this, Odisha will also seek GI tag for Kandhamal turmeric which has medicinal value. The process of collecting necessary documents from Central Tool Room and Training Centre (CTTC) has begun already, informed sources.
At present, Odisha already has GI tags for 14 products including Pipili Chandua, Patta Chitra of Ragunathpur among others.
https://youtu.be/BBEYHH2x-1s
Rasagolla, which originated in Odisha, has been offered at Jagannath Temple in Puri as part of religious rituals since the 12th century by the Odias, read the statement, which was in reaction to a recent announcement by neighbouring State West Bengal that it has won the GI tag for the sweet.
"It has come to our notice that Banglar Rasogolla has been registered with Geographical Indication (GI) on an application filed by Government of West Bengal. This only provides GI tag to the Banglar Rasogolla specific to West Bengal. Government of Odisha is in the process of obtaining GI for the Odishara Rasagolla which dates back to more than 800 years," the statement added.
Earlier in the day, West Bengal Chief Minister Mamata Banerjee had tweeted that her State has been granted GI tag for Rosogolla.
The tweet ignited the two and a half year old controversy between Odisha and West Bengal on origin of Rasagola.
In reaction to it Finance Minister Shashi Bhusan Behera said that Odisha is in process of collecting all the facts to apply for the Geographical Indication (GI) tag for Rasagolla and decision over the tag will be taken after submitting the application. He clarified that West Bengal has got GI tag for 'Banglar Rasogolla' which is in no way related to the Odisha Rasagola.
"An application is under process with the Science and Technology department, MSME department and Industry deparment of the State government and Odisha will get the GI tag after submitting the application. In the meantime 'Banglar Rasogolla' getting the tag should not be a matter of concern," said Behera.
While Odisha claims the mouth-watering delicacy was first served at the 12th-century Lord Jagannath temple in Puri, the Bengal government states rasagola was invented by Nabin Chandra Das in 1868.
Later in the day, Examiner of Trade Marks and GI, Geographical Indications Registry Chennai, Prashanth Kumar, put the controversy to rest.
“We have received an application for 'Banglar Rasogolla' and same has been registered with us as 'Banglar Rasogolla'. Till date we have not we have received any application or representation from the State of Odisha for registration of Odisha Rasagola. So everything will depend on the documents they would be submitting then it would be decided,” said Prashanth.
https://youtu.be/Xzojt2qeZQU
The state government move comes three months after West Bengal was awarded GI tag for "Banglar Rasogolla".
Officials of the Odisha Small Industries Corporation Ltd (OSIC) filed the application with the Geographical Indication Registry in Chennai.
"GI application for the #OdisharaRasagola filed with the GI Registry, Chennai, by OSIC today," tweeted the Micro, Small & Medium Enterprises (MSME) Department.
Notably, a bitter battle over the origin of the sweet delicacy had ensued between the two neighbouring states as both claimed its origin in their respective state.
In November, the GI tag was granted to "Banglar Rasogolla" which applies only to the sweet produced in West Bengal.
Odisha has been claiming that Rasagola originated in the state and it was offered at Shri Jagannath Temple as well.
The spongy sweetmeat has been a part of the state's centuries-old ritual of offering prayers to Lord Jagannath and was mentioned in a 16th century Odiya epic "Dandi Ramayana", said an official.
Recently, a fringe outfit Jagannath Sena had filed GI application for Jagannath Rasagola, while a social organisation Regional Development Trust had filed an objection petition with the Registry at Chennai.
Besides, a PIL was also filed in the Orissa High Court seeking GI tag for "Odishara Rasagola".
In a response to a written query by BJD MLA Bhagirathi Badajena, MSME minister Prafulla Samal informed the Assembly that the Odisha Small Industries Corporation Ltd (OSIC) on behalf of the state government has submitted information to the Chennai-based GI registry office for GI tag to Odishara Rasagola.
The minister however said that the government has not filed application for GI tag to Jagannath Rasagola as it did not have any such proposals.
"We are confident to get GI tag for Rasagola,” Samal told media persons.
Earlier in February, the state government had filed an application for GI tag to stake claim for “Odishara Rasagola.”
But the point is not if Odisha still has a chance of getting its due, but what has the state government been doing for over two years to get its rightful claim acknowledged by the intellectual property authorities at Chennai who hand out the GI status? After all, rasagola snowballed into a major controversy only after the state government made the first move to get GI status for the famous Pahala rasagola in July 2015. All that the state government has to show by way of efforts to take it to its logical conclusion in the two years and more since then is the formation of three committees. Eminent literary critic and researcher Asit Mohanty, an acclaimed authority on the subject, submitted his 100-page report backed with irrefutable proof, of the existence of rasagola and its ritual offering to Lord Jagannath on Niladri Bije at least since the 15th century, if not earlier, in July last year. A little enquiry by this columnist revealed that the report initially commissioned by the Science & Technology department, which cites Balaram Das’ Dandi Ramayana and other literary works of the time to make its case, was later sent to the Micro, Small & Medium Enterprises (MSME) department which, in turn, assigned the job of preparing the presentation to the GI authorities to the Central Tool room & Training Centre (CTTC). And there the matter has rested for the last 16 months without anyone in the government being able to say how long it will take to make its case. As Odisha kept twiddling its thumb, West Bengal moved purposefully to seal the GI norm for its rosogulla. It was the old story of the hare and the tortoise all over again!
A group of spirited Odias meanwhile launched an online campaign to celebrate ‘Rasagola Day’ on Niadri Bije, the day when the deities return to their abode after their annual nine-day sojourn to their aunt’s place during the Rath Yatra in Puri. With Odia youth joining the bandwagon with gusto, the campaign did get considerable traction on social media. The event trended on Twitter for two consecutive years. Unfortunately though, GI status is given on the basis of hard, verifiable proof and not on the strength of a social media campaign. Odisha’s case has thus stood exactly where it was in July, 2015 while Bengal has worked diligently to get what it wanted.
There is little doubt that the Naveen Patnaik government has a lot of explaining to do about going into deep slumber after an initial burst of activity. With all the historical evidence to back Odisha’s case already painstakingly put together by Asit Mohanty, all it had to do was to move the GI office in Chennai with the relevant documents. If it was anything other than plain callousness that has delayed the submission of the state’s case, the state government is not forthcoming with any explanations.
Social media saw an outpouring of hurt pride all day with most Odias understandably venting out their anger on the government for its gross apathy that led to this ‘defeat’. A few cloaked their disappointment in satire with one Facebooker saying now that we have lost the ‘battle’ for rasogola, we should move fast to get the GI tag at least for our very own ‘gulgula’. For reasons that have their genesis in history, what hurt most Odias was the fact that the ‘defeat’ came at the hands of Bengalis.
But then wasn’t it the Bengalis who had once said that Odia was not a language at all? In a supreme irony, the same ‘non-language’ has now got the classical language status, one of only six Indian languages to get this coveted tag, while Bangla is nowhere in the picture. So, let us throw our despondency out of the window and put pressure on our government to move fast – and with precision – to get not just a GI tag for our very own rasagola, but to get recognition for everything else that rightfully belongs to us. After all, we have history on our side and no one – just no one – can change that.
Also Read: This Children’s Day, Let’s Watch ‘Taare Zameen Par’
"The Kandhamal haldi has been accorded with GI tag by the Geographical Indications Registry," said Dr SK Kar, Head of Intellectual Property Facilitation Centre (IPFC) established at Central Tool Room & Training Centre (CTTC) in Bhubaneswar.
The IPFC provided technical guidance, support and facilitation for preparing necessary documentation, technical and scientific investigation, historical data, GI map.
KASAM, a registered society has nearly 18,000 registered members. The district collector Dr D Brinda is the president of the association.
Kandhamal turmeric, which is the prime cash crop harvested by the tribal residents of Kandhamal district, is known for its healing properties and is used for cosmetic and medicinal purposes.
"Kandhamal turmeric is organic by default and is being cultivated by more than 60,000 families. Turmeric cultivation is environmental resilient having low risk, high productivity and the crop is sustainable in adverse climatic conditions," Kar said.
"Samples collected from different locations were tested by reputed laboratories for technical/ scientific investigation. It is noticed that the Kandhamal turmeric contains special medicinal values and having very high potentiality for medicinal use and industrial utility," Kar added.
The colour of kandhamal haldi is golden yellow being well distinguished from other varieties. The grant of GI tag will protect the interest of Kandhamal farmers, he said.
(With PTI inputs)
The popularity of Chhena Poda is tremendous because of its delicious taste and excellent quality. Several traders in the district earn their livelihood by selling the sweetmeat.
Earlier on June 5, 2017, Odisha Rural Development and Marketing Society (ORMAS) had demanded GI tag for Chhena Poda and five other products of Nayagarh.
The locals of the district have warned to stage protest if the State government doesn't pay attention to the matter.
Himachali Kala Zeera, Jeeraphool from Chhattisgarh and Kandhamal Haldi from Odisha are among the 14 products that have received Geographical Indication (GI) tag from the government so far this year.
The tag helps growers of these products get premium price as no other producer can misuse the name to market similar goods.
A geographical indication tag is used for an agricultural, natural or a manufactured product (handicraft and industrial goods) originating from a definite geographical territory.
(With Agency inputs)
Be it Nayagarh’s ‘Chhena Poda’, ‘Rasabali’ of Kendrapara, ‘Kakara’ of Tangi or ‘Arisa Peetha’, the demand for seeking GI tags for these traditional Odia delicacies has now gained momentum from various parts of the State.
“After Odisha Rasagola won the GI tag, the State government should now try to bag GI tags for other popular delicacies which form the part and parcel of Odia cuisine and culture,” said a resident of Nayagarh.
Throwing weight behind people’s demand, BJD MLA Debi Prasad Mishra raised the issue in Odisha Assembly on Monday.
“I have urged the Speaker to direct State government to take necessary steps for seeking GI tags for other Odia cuisines like Arisa, Rasabali and others,” said Mishra.
MSME Minister Dibya Shankar Mishra, said that Odisha government will seek GI tag for 'Arisa', 'Chhena Poda', 'Rasabali' and other Odisha-origin sweets after collecting detailed information on each of these. "The government will explore all possibilities, collect information and move ahead with seeking GI tags. Moreover, GI tag to Odisha Rasagola has made everyone in the State proud," said the minister.
Barabati-Cuttack MLA Mohammad Moquim has presented his demands before the State Legislative Assembly for availing GI Tag for the ancestral silver filigree work in the millennium city Cuttack.
"Globally appreciated Pipili Chandua and Sambalpuri traditional clothing has been certified with GI tag, and recently Rasagola got the GI status. Cuttack's silver filigree work is also ancient and so it should get the GI Tag. I have presented my proposal in this connection and the Speaker also has assured to take steps on it," said the Congress leader.
Be it the silver backdrops for the deities during Durga Puja or the deities' ornaments or even superb crafts of animals, the uniqueness and expertise of the skilled filigree craftsmen of Cuttack has always had global recognition. But the situation has changed in recent times.
"The numbers of filigree workshops and craftsmen have reduced drastically in last few decades. Previously there used to be more than hundreds of workshops in Cuttack but now only a handful of them remain. As the artisans are not able to get the suitable price for their crafts, they are opting for other means of livelihood," said Prafulla Kumar Prusty, a filigree businessman in Cuttack.
"I have been working in this field for last 35 years, but the demands for filigree crafts have reduced nowadays. Workers don't get the right wages for their work which makes it difficult to run family," said Ashok Sahoo, a filigree craftsman.
The artisans hope that the GI Tag will help revamp the dying filigree industry through better promotion.
"Silver filigree work is associated with the long history of Cuttack. With the GI tag, the craftsmen depending on the filigree industry will be able to strengthen their earning. GI tag certification will popularize the traditional craft work," said Cuttack Collector, Bhavani Charan Chaini.
An official statement on Saturday said: "Lt Governor G.C. Murmu has expressed happiness on the Government of India issuing the GI tag for Kashmir Saffron.
"This is the first major step to put Saffron produced in the Kashmir Valley on the World map with authentication. With the GI tag, Kashmir Saffron will acquire more prominence in the export market and would help the farmers get the best remunerative price.
"Lt Governor while complimenting the director agriculture Kashmir for pursuing GI certification said that restoring the pristine glory of Kashmir saffron is the top priority for both the government of UT of J&K as well as the government of India.
"He further said that with the completion and inauguration of State of Art Spice Park next month, these measures will prove to be the game-changer for Kashmir Saffron.
"Giving further details, Navin K. Choudhary, Principal Secretary to Government, Agricultural production Department said that GI certification establishes specific geographical origin and certifies certain unique qualities of the product.
"GI certification enables those who have the right to use sign in order to prevent third party using the sign. This GI certification would also stop the prevalent adulteration of Kashmir Saffron and thereby authenticated Saffron will fetch much better prices.
"Choudhary further informed that Kashmir Saffron is the only one in the World grown at an altitude of 1600 meters, which adds to its uniqueness and differentiates it from other saffron varieties due to its unique characteristics like longer and thicker stigma, natural deep-red colour, high aroma, bitter flavour, chemical-free processing and high-quality colour strength, flavour and bitterness".
(IANS)
Stories You May Like:
OTV’s Sweet Endeavour- Sambalpur’s Sarsatia Becomes A Phenomenon, GI Tag Sought
After Rasagola, GI tag demand for Cuttack silver filigree craft grows stronger
Pakistan on the other hand, is still yet to implement the GI law promulgated in March.
Despite the fact that Pakistan produces a wide range of Basmati rice in the country and benefits from its export to the EU and other parts of the globe, New Delhi has said that it is an Indian-origin product in its application, published on EU's official journal on September 11.
As per the Indian application, Basmati is special long grain aromatic rice grown and produced in a particular geographical region of the Indian sub-continent.
It added that this region is a part of northern India, below the foothills of the Himalayas forming part of the Indo-Gangetic Plains (IGP).
"The special characteristic of Basmati is grown and produced in all districts of the state of Punjab, Haryana, Delhi, Himanchal Pradesh, Uttarkand as well as in specific districts of western Uttar Pradesh and Jammu and Kashmir", the Indian application maintained.
Leading Pakistani rice exporters have called on the government to immediately oppose the Indian application.
"Indian application at EU must be opposed immediately as it would badly damage Pakistani exports to European countries," said Taufiq Ahmed, a leading exporter and bearer of Rice Exporters Association of Pakistan (REAP).
"Despite repeated requests and reminders, concerned authorities in Pakistan have been ignoring this serious issue for years and now if the problem is not handled swiftly then we would be left with no option but to sell Basmati rice with an Indian name/brand," he added.
Ahmed said that Pakistan must come in immediate consultation with international dictionaries to rectify the definition as the same rice is largely produced in the country.
"Apart from opposing the GI tag from the EU, Pakistan must also consult international dictionaries to rectify the definition.
"Unfortunately, India is also regarding Himalayan salt and Multani Mitti with Indian names in the international market", he said.
Official sources from the Federal Ministry of Commerce said that the Indian application in the EU will definitely be opposed.
They added that since the GI law has been promulgated, Islamabad would take up the issue of all GI products of Pakistani origin with the EU.
"Basmati was already recognized as a product of both India and Pakistan in the European Rice Regime and its Duty-Free Regime, making it illegal for India to claim exclusive rights of Basmati in the EU," said an official from Intellectual Property Organization (IPO), an attached department of the Ministry of Commerce.
"The Cambridge dictionary and Wikipedia also show the product as originating from Pakistan and India," he added.
Pakistan enacted the Geographical Indications (Registration and Protection) Act in March this year, which gives it the right to oppose Indian application for registration of Basmati rice exclusive rights.
As per the EU's official journal, any country can oppose the application for registration of a name pursuant to Article 50(2) (a) of Regulations (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs within three month from the date of publication.
(IANS)
Also Read:
ISI Afflicted By Same Bungling And Corruption As Rest Of Pakistan Reveals New Book