A Geographical Indication (GI) tag is a sign/mark allotted to an artefact or a commodity that originates in a particular region and has its own unique identity. A GI right empowers the bearer to restrict the indication from being used by any other person whose quality does not meet the required criteria. In India, Geographical Indication tags are governed under Geographical Indication of Goods (Registration and Protection) Act, 1999.
If you’re headed to Kerala this year and wondering what you should save room in your suitcase for, why not consider its wide selection of GI Tagged foods? From the robust flavor of Wayanad coffee to the aromatic allure of Alleppey cardamom, this article delves into some of Kerala’s renowned GI-tagged foods, which celebrate the unique environmental and traditional farming practices of its region.
Wayanad Robusta Coffee
*We do not claim any copyright in the above image. The same has been reproduced for academic and representational purposes only*.
Wayanad, a picturesque district in Kerala, is synonymous with the cultivation of Robusta coffee. Introduced in the second half of the nineteenth century, Robusta coffee soon replaced Arabica due to its resilience against pests and diseases. Today, Wayanad is the sole producer of Robusta coffee in India, accounting for over 95% of the coffee grown in the region. Cultivated using a mixed cropping pattern under the shade of cash crops such as pepper, arecanut, and banana, this coffee thrives in the unique conditions of elevation and natural farming practices.
The harvesting period of Wayanad coffee, generally starts in the month of December and is set to close in February. Coffee powder is usually prepared by drying the pods of the coffee plant and roasting its seeds.
Wayanad Robusta coffee is celebrated for its unique aroma and flavor, characterized by a full-bodied, soft-to-neutral cup with intense aroma and hints of chocolate. It is ideal for blending with Arabica and is widely used in preparing espresso coffee, enhancing the richness and longevity of the blend’s cream without compromising the flavor. With a yield potential of 1,400 to 2,500 kg/ha under varied conditions, Robusta coffee is the second most popular coffee in the world.Wayanad stands out as a significant contributor to India’s coffee production, second only to Karnataka.
Alleppey Green Cardamom
*We do not claim any copyright in the above image. The same has been reproduced for academic and representational purposes only*.
Kuttanad,known as the “Rice Bowl of Kerala,” also gains prominence for its high-quality ‘Alleppey Green Cardamom’, which is a variety of cardamom, primarily sourced from the hilly terrains of Idukki.
Large-scale cultivation of cardamom started in Kerala in the 19th century. Cardamom cultivation was mainly practised by the Tamils who lived in the vicinity of the Idukki district. As cardamom became an economically profitable spice by the 1850s, the Travancore kings gave more importance to cardamom cultivation, trade, and export.
A treaty made by the Travancore kings with the British led to the consolidation of power under Marthanda Varma. Such changes in governance led to the monopoly of spice cultivation and trade. This led Travancore to sell all the spice products in the country only at the state depot at Alappuzha. At that time, Alappuzha was the main port of Travancore. This led to the sorting and processing of cardamom at Alappuzha. The cardamom harvested in the hilly region is hand-picked and sun-dried for quality, transported to Alappuzha, and then distributed. That is how it got the name “Alleppey Green Cardamom.”
As cardamom cultivation grew industrialised and the demand for cardamom in the market increased, farmers shifted away from indigenous varieties and started cultivating superior hybrid cardamom varieties developed by agricultural scientists. This resulted in an increased yield of cardamom.
Alleppey Green Cardamom is hand-picked and sun-dried, to retain its superior quality and aromatic properties. The demand for Alleppey Green Cardamom has surged globally, with its export from Idukki crossing 1000 metric tons and uses spanning culinary, medicinal, and aromatic applications. This spice has played a vital role in the local economy, providing livelihoods and promoting agricultural advancements.
Palakkadan Matta Rice
*We do not claim any copyright in the above image. The same has been reproduced for academic and representational purposes only*.
Palakkadan Matta Rice also referred to as “Red Rice”, grown in the Palakkad district, is known for its bold grains with a red pericarp, ensuring higher nutritional and fiber content. Cultivated in the dense black cotton soil, locally known as ‘poonthalpadam,’ this rice boasts a distinct earthy flavor. The unique soil composition, rich in clay and silt, enhances the water-holding capacity, contributing to the rice’s distinctive qualities.
Nutrient-dense and rich in calcium and magnesium,Palakkadan Matta Rice has a distinctive flavor & stands out for its health benefits. The par-boiling process further preserves its nutritional value, making it a staple in the local diet. Registered under the Geographical Indications of Goods Act in 2007, by the Palakkad Matta Farmers’ Producer Company Ltd. this rice is a testament to the region’s agricultural heritage.
MarayoorJaggery
*We do not claim any copyright in the above image. The same has been reproduced for academic and representational purposes only*.
Marayoor, a village in the Idukki district, is renowned for its traditional and handmade jaggery. Made from sugarcane which is majorly cultivated in this region using centuries-old methods, MarayoorJaggeryis known to be the sweetest jaggery available in India.
It is dark brown, high in sweetness, iron, and low in sodium content. The production process, rooted in a 400-year-old tradition, involves preserving the original taste of sugarcane, resulting in high-quality jaggery free from impurities. It is grown in hilly areas and raised in fog and yawning rain and wind, by the cultivators from Onakkallur, a village in Udumalpet in Tamil Nadu. Hence, one gets a high-quality, delicious yield having no taste of salt or cyst.
Recognized for its unique taste and high-quality standards, MarayoorJaggery received the GI tag from the Central Government in March 2019. This recognition has bolstered its market presence, highlighting the cultural and agricultural significance of this traditional sweetener.
Edayur Chilli
*We do not claim any copyright in the above image. The same has been reproduced for academic and representational purposes only*.
Edayur Chilli also known as EdayurMulaku in Malayalam, is famous for its low pungency and unique flavor, and cultivated in the Edayur Panchayat of Malappuram district.
The fruit of the Edayur chilli is a drooping berry, solitary, with a moderately triangular shape and a smooth surface. Once a job seeker went to Malaysia in search of employment. He did not get the job and returned to Malappuram, but he kept a hand full of seeds of chilli. The edayur chilli, which is famous for its spiciness, originated from the seeds he planted in the soil of Malappuram.
The chillies are ideal for various culinary applications, including the preparation of fried chilli and MulakuKondatom (chillies dried after soaking in curd)that can be stored for more than one year.
Cultivated across several gram panchayats in Malappuram, Edayur Chilli is highly valued, with farmers earning substantial returns up to Rs. 250 per kg for chilli.The chillies are initially less spicy and larger in size. When harvested, their size shrinks and the spice increases.The GI tag granted has opened new markets for this distinctive product, enhancing its economic viability and preserving its unique characteristics.
Tirur Betel Leaf
*We do not claim any copyright in the above image. The same has been reproduced for academic and representational purposes only*.
Tirur Betel Leaf, cultivated across multiple regions in Malappuram, is noted for its high chlorophyll, protein, and water content. This special betel leaf possesses unique biochemical properties, including aroma and flavor, making it suitable for various medicinal and culinary uses. Rich in anticarcinogens, Tirur Betel Leaf holds promise for future applications in anticancer drugs.
The juice from betel leaves has many medicinal purposes. It is used in “Thamboolam Thailam,” which is a medicine for cough.
Historically significant, the cultivation of betel leaves in Tirur began in the 1880s, with increasing demand leading to the establishment of a pan bazaar. Today, Tirur Betel Leaves are exported to countries like Pakistan, Bangladesh, and Afghanistan, showcasing their international appeal and economic importance.