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Indigenous Kaipad Rice Gets Geographical Indications Tag

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 THRISSUR: Kaipad rice, a variety of rice cultivated by a unique integrated organic farming method in northern parts of the state, has been registered in the Geographical Indications Registry (GIR) of the Government of India, under the Geographical Identification of Goods (Registration and Protection) Act, 1999.

Kaipad method of farming is practised in the saline-prone coastal wetland rice production tracts in Ezhome panchayat of Kannur district and on the banks of Korapuzha, Chaliyar, Kallayipuzha and Poonoor in Kozhikode and Kasargod districts.

Members of the Malabar Kaipad Farmers’ Society of Kannur and the Centre for IP Protection in Kerala Agricultural University (KAU) received the registration certificate from the GIR, Chennai, the other day, said C R Elsy, Convenor, Kerala Agriculture University Intellectual Property Rights (IPR) Cell.

The GI tag would help the farmers gain more commercial benefits as it would improve the market prospects of the rice variety, she said.Congratulating the scientists at CoA, Padannakkad, and the Centre for IP Protection under the University for their efforts in obtaining the GI tag for native varieties, KAU Vice-Chancellor P Rajendran said the national-level recognition would enhance the fame, authenticity and marketability of Kaipad rice.  The GI tag is granted to goods to identify them as originating or manufactured in the territory of a region or locality where a given quality, reputation or other characteristics of those goods are essentially attributable to its geographical origin.

The Kaipad farming system, in which single-crop of rice cultivation is followed by aquaculture in organically rich coastal brackish water marshes, is similar to the ‘pokkali’ farming method, said Elsy. 

This farming method is carried out in a natural way, relying upon the monsoon and sea tides.

Paddy cultivation is followed by traditional fish farming in these tracts, during the high saline phase (November to April). No chemical agents are used in either rice, fish, or shrimp farming. The tidal flows make the fields highly fertile through a symbiotic relationship between rice crop and other crops like prawn, shrimp and fish.Kaipad rice is red in colour and it is non-sticky and tasty. The volume expansion of cooked rice ranges from 3.2-3.5 mm. It is richer in iron content than ‘Njavara’, the rice variety with medicinal qualities. Calcium content in Kaipad rice is also on a par with that of ‘Njavara’.

Fat content in this variety is less than the popularly consumed ‘Jyothy’ variety.

Earlier, produces like Njavara, Pokkali, and Wayanad rice varieties of Jeerakasala and Gandhakasala, Palakkadan Matta rice, Central Travancore Jaggery, Vazhakkulam pineapple, Aranmula metal mirror, Payyanoor pavitra ring, screw pine craft, Kuthampully sarees and Kasargod sarees had found place in the GI registry.
Curtesy: The New Indian Express

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