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What is a GI tag or Geographical Indication Tag?
It’s a sign used for products that originate from a particular location, having a distinct nature and a unique quality, reputation or characteristic essentially attributable to that origin. Moreover, it acts as a certification ensuring authenticity, quality and preventing misuse by unauthorised users. Hence, safeguarding traditional Knowledge, boosting local economies and preserving cultural heritage.
Notably, the GI tag is granted under the Geographical Indications of Goods (registration and protection) Act 1999, in India. It remains valid for 10 years, but it has to be renewed. Its failure could cause the lapse of registration and thus leave the product unprotected against misuse or imitation.
GI tags are given in various categories such as Agricultural products, Handicrafts, food items, natural products and manufactured goods. However, this article cites GI Tagged Rice Varieties.
Apparently, GI tags help to protect regional products. It encourages cultural heritage and retains traditional practices. Not only this, but GI tags also enhance the local economy by benefiting producers. It ensures authenticity and trust among consumers. GI tag is crucial in the context of legal protection, which means it prevents the misuse or false claim of the product’s name by other manufacturers outside the region. Furthermore, it boosts the local economy by encouraging local producers by giving them a fair market value for their products. Another key point is tourism promotion by drawing global attention to the region and its specialities.
Significantly, there are several rice varieties which have been awarded with GI tags for their special features, such as Mushkbudji Rice from Jammu and Kashmir, Chak Hao Black Rice from Manipur, Govindobhog from West Bengal, Joha rice from Assam, Kalajeera, Koraput from Odisha, Katarni rice from Bihar, Type-3 Dehraduni Basmati from Uttar Pradesh, and Kaipad Rice from Kerala.
GI Tagged Rice Varieties by region
North Region: Rice Varieties from the North Region are Mushkbudji rice from Jammu and Kashmir, Dehraduni Basmati from Uttar Pradesh. Mushkbudji Rice grows in Cool Climatic conditions. This rice variety thrives in the valley’s unique agro-ecological environment. Its grains are short and bold, and when cooked they turn soft, fluffy and slightly sticky. Traditional dishes made out of this rice, such as Yakhni Pulao and other meat preparations. Notably, it holds a high cultural value in Kashmiri society. Whereas Dehraduni Basmati has its roots in Uttarakhand and Uttar Pradesh. This rice variety has a distinctive basmati fragrance and extra-long, slender grains. It is usually used in Biryani, pulao and festive rice preparations. Interestingly, this rice holds cultural significance in North Indian culinary traditions, particularly during festivals and weddings. GI tag to this Rice variety was granted in 2013, whereas Mushkbudji rice received the GI tag in 2023, recognizing it unique regional identity.
East Region: Important rice varieties from this region are Govindobhog, Katarni and Kalajeera. The first one is Govindobhog, which is cultivated in fertile alluvial plains if West Bengal. Known for its rich, sweet and buttery aroma, the rice is flavorful and comforting. Traditional dishes made out of this rice are Payesh, Khichuri and Mishti Pulao. Remarkably, this rice has deep cultural significance in Bengali Traditions. Its name reflects its historical use as bhog to Lord Krishna in festivals. In 2017, it was awarded the GI Tag in August 2017.
Katarni Rice is a traditional aromatic rice variety to the Bhagalpur and Banka districts of Bihar. Its grains are short and creamy white, and when cooked, they become soft, lightly sticky, and rich in flavor. This aromatic rice is used in Kheer and pulao, and is also enjoyed as steamed rice paired with lentils and curries. Interestingly, the Rice is featured in religious festivals such as Chhath Puja, where it is prepared as part of sacred offerings, and in wedding feasts symbolising prosperity and community. It was officially registered with the certificate made effective in March 2018.
Kalajeera rice comes from the Koraput district in the southern part of Odisha. Having distinct, Natural aroma and unique Grain Appearance. The world kala is Black and Jeera is cumin since raw paddy resembles tiny black cumin seeds. The cooked grains offer a slightly chewy yet fluffy texture with a delicate scent. The rice is generally used in kheer and Pulao. It is noteworthy that the rice has historically been part of festive meals, seasonal rituals and temple offerings. It was awarded the GI tag on 2 jan, 2024. It is the first rice variety from Odisha to receive this protection.
North East Region: Significant Rice Varieties from North East Region are Chak-Hao and Joha. Chak-Hao, often called Manipur Black Rice, is a traditional glutinous rice variety cultivated primarily in the Imphal East, Imphal West, Bishnupur, and Thoubal districts of Manipur. It is distinctive for deep black hue, aromatic, nutty flavour, and glutinous (sticky) texture. Chak-Hao is most famously used to make Chak-Hao kheer (black rice pudding). It holds strong cultural significance is regional celebrations and community feasts. Chak-Hao Rice was officially granted the Geographical Indication (GI) tag on 20 April 2022.
Joha Rice is a traditional aromatic rice variety indigenous to Assam, especially cultivated in the Brahmaputra valley. It is celebrated for its sweet, delicate and naturally fragrant aroma, described as different from Basmati rice and rich with floral or nutty notes. Dishes made out of this rice are Pitha, Aromatic Pulao and Kheer. It is featured in celebrations and community gatherings, symbolising heritage and regional pride. This rice was awarded the GI tag in 2017 due to its uncanny attributes.
South Region: Prominent rice variety from South Region is Kaipad Rice, which is a unique indigenous rice variety grown in the coastal wetlands of North Kerala, particularly in Kannur and Kasargod districts. It has a pleasant taste when cooked, it stands out due to its natural and earthy flavor. Traditional dishes made out of this rice are Poha, Puttu Poodi and Choru (Steamed Rice). Notably, this rice is part of a long-standing organic and sustainable farming system integrating rice cultivation with aquaculture, mainly fish and shrimp, shaped by generations of farmers and reflecting harmony between culture and livelihood.
Conclusion
GI Tagged Rice varieties play a crucial role in preserving biodiversity and traditional farming systems by safeguarding the crops that are uniquely adapted to local ecosystems. After receiving the GI Tag, these rice varieties are not limited to grain, but also more than that, representing a living heritage and cultural memory of communities.