Geographical Indications: Goa notched up two more GI tags!

Introduction: 

Goa, the smallest state of India, sits on the southwestern coast along the Konkan belt. It is separated from the Deccan highlands by the Western Ghats, Maharashtra to the North, Karnataka to the East & South, with the Arabian Sea forming its Western coast. Apart from the typical coastal climate, Goa is overwhelmed by several cliffs, hills, and mountains creating a favorable climate all year round and fertile arable land. It is also prominently known for its rich cultural and religious heritage, fascinating history, landscapes, amazing people, and culinary delights. 

The State Government has recently obtained Geographical Indications {GI} tags from the Geographical Indications Registry, Chennai for five (5) of its local products – Goan Cashew Feni, locally reputed Khola red chilies/Canacona Chillies, spicy Harmal Chillies, Myndoli Banana or Moira Banana, and traditional sweet dish Goan Khaje.  

Myndoli Bananas (Keli) or Moira Bananas: 

Goa received its 4th GI on 30th June 2020 for Myndoli Bananas or Moira Bananas under Class-31 specified in the GI Act. The Myndoli Banana Growers Association, Ibrampur, Pernem, applied for Moira Bananas to be recognized as a GI. 

For details, check the link ipindiaservices.gov.in/GirPublic/Application/Details/680.

Myndoli Kellim or Bananas is a local variety of bananas grown in Pernem, Bicholim, and Bardez Taluka, North-Goa. It is avowed that Myndoli bananas are named after Moira (Maidya/ Moidya/ Mainoli/ Mandoli/ Myndoli/ Moidechim Kelim), a village in Bardez Taluka.  

Moira Bananas were first introduced in the Moira village by Franciscan priests, hence deriving its name from the area of origin. Lately, their cultivation in Moira village has declined and they are today cultivated in other parts of Goa such as Bardez, Bicholim, and Pernem Taluka. 

The soil and climatic conditions of Pernem, Bicholim, and Bardez along the river line play a vital role in its cultivation and taste. These Moira bananas are delicious and have a longer shelf life. Seen as a delicacy, they are most often used for making desserts like Halwa (Myndolya Kelyacho halvo), Steamed, Roasted, Fried, Shikran, and Banana shake. 

Goan Khaje: 

Goa received its 5th GI on 30th July 2020 for the local traditional sweet dish called Khaje, also known as Kaddio – boddio. Khaje was accorded a GI tag under Class-30 of the GI Act. The Bicholim based All Goa Khaje Producers Association (AGKPA) applied for the GI tag of Khaje via The Department of Science and Technology, Government of Goa in the year 2019. 

For details, check the link ipindiaservices.gov.in/GirPublic/Application/Details/655.

Goan local ginger, local salt, and potable well water used in the preparations give a unique and distinctive taste to the dish. This sweet delicacy originated centuries ago in the State of Goa. 

It is a traditional festive sweet treat predominant at numerous Temple Zatras, Chapels, and Church Feasts celebrated across Goa. You may find these delicious snacks often stacked up like pyramids. A visit to the fair is believed incomplete without taking home a pack or two of Khaje. 

The Khaje is essentially a fried sweet product prepared using Besan flour (Chickpea). A perfect Khaje has a soft jaggery coating flavored with ginger syrup and a drizzle of sesame seeds, shaped into finger-sized sticks and crunchy with every bite. It is a healthy and refreshing snack. Available in three (3) colors; Golden covered with jaggery, Orange with a layer of sweet colored coat, and White frosted with Sugar. 

The history of Goan Khaje dates back to when Mahatma Gandhi started the Swadeshi movement. The GI application as filed with the GI Registry referred to the thesis on Socio-Political & Religious life in Goa (1900-1946) submitted by V.V. Kamat (1996), citing that in 1922 Goan Khaje served as Gandhi Khaje. It further mentions that the ancestors of Goan natives prepared Khajes in the past as Seva(help) to the devotees and offered these as ‘prasad’ to the local village God and this tradition has continued till date. In 1922 the Goan Khaje was served to the devotees at Fatorpa annual Zatra in Quepem Taluka, South-Goa.  

Pending applications from Goa:

The Government of Goa has already filed applications for the registration of the following products as GI, these are currently pending before the registry:

1. Goan Bebinca – a sweet dish with several layers;

2. Goan Mankur mango ( Malcorado or Mankurad);

3. Goan Cashew Nuts (Kaju or Caju) 

GI Applications refused: 

A GI tag has been denied for the following products on the ground that the Applicant would not prove the historical origin and reputation of the products.

1. Coconut Vinegar;

2. Coconut Carvings of Goa;

3. Azulejos Paintings of Goa;

4. Goan Coconut Feni;

5. Crochet Craft of Goa

GI applications to be filed soon:

The Government of Goa is now in the process of filing applications for a GI tag for many of its local products, these include:

1. The Taleigao Brinjal;

2. Fish Curry Rice;

3. The Khatkhate – a dish made up of various local veggies;

4. Varieties of local rice. 

Conclusion: 

A GI tag essentially gives the local producers exclusive brand protection rights. This protection ensures that while others can copy the produce/ grow a similar product, they cannot call it by the same name and ride on the popularity of the GI product in question. The GI tagging of products provides an opportunity for farmers local to the GI region to increase their revenue substantially.