Geographical Indication Tag

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Chinnaraja G. Naidu, deputy registrar, Geographical Indications, confirmed that the GI tag had been given for the two products on Thursday. The application for Chak-Hao was filed by the Consortium of Producers of Chak-Hao (Black Rice), Manipur and was facilitated by the Department of Agriculture, Government of Manipur and the North Eastern Regional Agricultural Marketing Corporation Limited (NERAMAC).In the case of Gorakhpur terracotta, the application was filed by Laxmi Terracotta Murtikala Kendra in Uttar Pradesh. Chak-Hao, a scented glutinous rice which has been in cultivation in Manipur over centuries, is characterised by its special aroma. It is normally eaten during community feasts and is served as Chak-Hao kheer.

Chak-Hao has also been used by traditional medical practitioners as part of traditional medicine. According to the GI application filed, this rice takes the longest cooking time of 40-45 minutes due to the presence of a fibrous bran layer and higher crude fibre content. At present, the traditional system of Chak-Hao cultivation is practised in some pockets of Manipur. Direct sowing of pre-soaked seeds and also transplantation of rice seedlings raised in nurseries in puddled fields are widely practised in the State’s wetlands. 

Extracted from: https://www.thehindu.com/news/national/gi-tag-to-manipur-black-rice-gorakhpur-terracotta/article31475958.ece