Making rounds in the news, Odisha’s scientists are now advocating for the Geographic Indications (GI) registry of Kai Chutney. By attaining the GI tag, there will be a well-structured hygiene protocol for preparing Kai Chutney, making it more available to a wider user-base. GIs boost both the value and reputation of local products, thereby underpinning local businesses. Back in 2019, Odisha received the GI Tag for Odisha Rasagola.
Understanding Weaver Ants: Kai
Also known as red weaver ants or scientifically, Oecophylla smaragdina, Kai ants are found in large numbers all year round in Mayurbhanj. Using host tree leaves, these ants build nests that are robust enough to endure wind and impermeable to water. The nests are usually elliptical in shape and vary in size, with some as small as a single leaf folded onto itself while others are as big as half a meter, comprising many leaves.
A Kai ant colony consists of three types of members – workers, major workers, and queens. Workers and major workers, predominantly orange-colored, feed on small insects and invertebrates, their prey being mainly beetles, flies, and hymenopterans. Known for their aggressive nature, Kais prey on most arthropods entering their territory, thus acting as bio-control agents. Due to this predatory habit, they help protect various crops against numerous different insect pests, serving as an alternative to chemical insecticides.
What Makes the Kai Chutney Unique?
Prepared from Weaver ants, Kai Chutney is notably popular among the locals, predominantly tribals, in Odisha’s Mayurbhanj district. When needed, the leafy nests of ants are carefully removed from their host trees and soaked in water for sorting and separation from leaves and debris.
Aside from its peculiar taste, Kai Chutney is recognized for its medicinal properties as well. Consumption of this chutney helps alleviate flu, common cold, whooping cough, enhance appetite, vision and eyesight naturally. Tribals often use it in the preparation of a medicinal oil, used as baby oil or applied externally to treat ailments like rheumatism, gout, ringworm, and other skin diseases.
Understanding Geographical Indication Status
GI is an identifier used to recognize goods having unique features originating from a specific geographical territory. The Geographical Indications of Goods (Registration and Protection) Act, 1999, managed by the Controller General of Patents, Designs and Trade Marks, provides the framework for registration and superior protection of geographical indications relating to goods in India. The GI registry is based in Chennai, and the registration of a geographical indication is valid for ten years but can be renewed for further ten-year periods.
Further, GI status is a key component of the World Trade Organisation’s Trade-Related Aspects of Intellectual Property Rights (TRIPS). Other recent examples of products with GI include Judima Wine Rice from Assam, Tirur Vetilla from Kerala, Dindigul Lock and Kandangi Saree from Tamil Nadu, among others.
The Role and Significance of GI Tag
Once a product receives the GI tag, no other manufacturer can misuse the name to market similar items. This reassures customers about the authenticity of the product while preventing unauthorized use of a registered Geographical Indication by others. A GI tag can significantly boost exports by providing legal protection and the capacity to seek legal protection in other WTO member countries.
In the context of the Indian Civil Services Exam, it is crucial to understand that a Geographical Indication (GI) is a sign used on products with a specific geographical origin and qualities due to that origin. Darjeeling tea was the first Indian product to receive a GI tag. Among items like Banaras Brocades and Sarees, Tirupathi Laddu, and Rajathani Daal-Baati-Churma, only the former two have received GI tags.