ES-323- ENTREPRENEURSHIP DEVELOPMENT

AND INDUSTRIAL CONSULTANCY

GEOGRAPHICAL INDICATIONS IN INDIA

SUBMITTED BY: RAJAT JAIN SUBMITTED TO :- DR. SANJIT MAITI

ROLL NO : 15-B-DT-17
G
eographical indication (GI)
is a name or sign used on
certain products which
corresponds to a specific
geographical location or origin (e.g.
a town, region, or country).
India, as a member of the World
Trade Organization (WTO),
enacted the Geographical
Indications of Goods (Registration
and Protection) Act, 1999 has
come into force with effect from 15
September 2003.
Darjeeling tea became the first GI
tagged product in India, in 2004-05.
GIs have been defined under
Article 22(1) of
the WTO Agreement on Trade-
Related Aspects of Intellectual
Property Rights(TRIPS) Agreement
as:
"Indications which identify a good
as originating in the territory of a
member, or a region or a locality in
that territory, where a given quality,
reputation or characteristic of the
good is essentially attributable to
its geographic origin.
As per Sec 2 (f) of GI Act PRODUCT CATEGORY NO. of GIs
1999 the GIs are classified
in 5 categories:- Agricultural 89
Handicrafts 197
 AGRICULTURAL
Manufactured 20
 HANDICRAFTS Food Stuff 13
Natural Goods 1
 MANUFACTURED
Total Registered GIs 320
 FOOD STUFF

 NATURAL GOODS

In this assignment we will be taking

FOOD STUFF only into
consideration .

There are 13 FOOD STUFF related

Registered GIs .
GIs RELATED TO FOOD STUFF ARE LISTED
BELOW:-

S.NO. PRODUCT PLACE

1. DHARWAD PEDA KARNATKA
2. BIKANERI BHUJIA RAJASTHAN

3. HYDERABAD HALEEM TELANGANA

4. PROSCIUTTO DI PARMA ITALY

5. JOYNAGAR MOA WEST BENGAL

6. RATLAMI SEV MADHYA PRADESH

7. PARMIGIANO REGGIANO ITALY
8. ASIAGO ITALY
9. BANDAR LADDU ANDHRA PRADESH
10. BARDHAMAN SITABHOG WEST BENGAL
11. BARDHAMAN MIHIDANA WEST BENGAL
12. BANGLAR RASOGOLLA WEST BENGAL
13. TIRUPATHI LADDU ANDHRA PRADESH
 1. DHARWAD PEDA
Dharwad peda is an Indian
sweet delicacy unique to the state
of Karnataka, India. It derives its
name from the city
of Dharwad in Karnataka. This
sweet's history is around 175 years
old. Dharwad peda has been
accorded Geographical
Indication tag. Dharwad peda was
prepared from the milk of
Dharwadi buffaloes which are
raised by the Gavali community in
and around Dharwad.

DHARWAD

GI NUMBER - 85
 2. BIKANERI BHUJIA

Bikaneri bhujia, often simply

called bhujia, is a popular
crispy snack prepared by GI NUMBER -
using moth beans and besan(gram
flour) and spices, originating
121
from, Bikaner, a town in the western
state of Rajasthan in India. Light
yellow in colour it is famously
known to have been first prepared
in Bikaner, and over the years has
not just become a characteristic
product of Bikaner, but also a
generic name.
 3.HYDERABADI HALEEM

Hyderabadi haleem is a type of haleem popular in

the Indian city Hyderabad. Haleem is a stew composed of meat, lentils and
pounded wheat made into a thick paste. It is originally an Arabic dish and
was introduced to the Hyderabad State by the Chaush people during the rule
of the Nizams (the former rulers of Hyderabad State).

In recognition of its cultural significance and popularity, in 2010 it was

granted Geographical Indication status (GIS) by the Indian GIS registry
office, making it the first non-vegetarian dish in India to receive this
status.

GI NUMBER - 132
 4.PROSCIUTTO DI PARMA

The Parma ham is a cured

meat typical of the province of
Parma ; more precisely, the
production area is located 5 k m
south of the via Emilia , up to an
altitude not exceeding 900 m ,
bordered to the east by
the Enza stream and to the west by
the Stirone stream . It is famous all
over the world and stands out as
well as for nutritional peculiarities
(the only ingredients are pork and
salt, without additives or
preservatives) also for the "crown",
the brand that is imprinted only on
the original.

PROVINCE OF PARMA

GI NUMBER -
149
 5.JOYNAGAR MOA

Jaynagarer Moa is a
seasonal Bengali sweetmeat
delicacy prepared from Date
Palm Jaggery and Kanakchur Khoi.
This variety of Moa originated
in Jaynagar city of South 24 Parganas
district in the Indian State of West
Bengal. It is now a popular sweet,
being produced in Kolkata and
elsewhere, sometimes with
cheaper ingredients and chemical
flavours. Jaynagarer Moa got
a Geographical Indication tag in 2015
which will enable the product to be
protected from unauthorized uses
and piracy.

GI NUMBER -
224
 6.RATLAMI SEV

Ratlami Sev is a very popular food

product throughout the country.
Made of gram flour and pepper it's
unique taste can be attributed to
the climate and water of
Ratlam.The taste has become
famous over the years and Ratlami
sev is now exported to foreign
countries including Americas and
Gulf. One of ratlam's businessmen
patent "Ratlami sev" word for
ratlam city only, it means whoever
belongs to Ratlam does
manufacturing or production of sev
and namkeen in by following all the
fssai rules. Ratlami Sev attained
global recognition as it
received geographical Indication (GI)
certification.

GI NUMBER -
229
RATLAM
 7.PARMIGIANO REGGIANO

Parmigiano Reggiano is an Italian

hard, granular cheese. The name
"Parmesan" is often used
generically for various simulations
of this cheese, although this is
prohibited in trading in the European
Economic Area under European law.
It is named after the producing
areas, which comprise
the provinces of Parma, Reggio
Emilia, Bologna (only the area to the
west of the river Reno), Modena (all
in Emilia-Romagna),
and Mantua (in Lombardy, but only
the area to the south of river
Po), Italy. Under Italian law, only
cheese produced in these
provinces may be labelled
"Parmigiano-Reggiano", and
European law classifies the name,
as well as the translation
"Parmesan", as a protected
designation of origin. Parmigianois
the Italian adjective for Parma
and Reggiano is the adjective for
Reggio Emilia. GI NUMBER -
263
 8.ASIAGO

Asiago is an Italian cow's

milk cheese that can assume
different textures, according to
its aging, from smooth for the fresh
Asiago (Asiago Pressato) to a
crumbly texture for the aged
cheese (Asiago d'allevo),
the flavor of which is similar
to Parmesan. The aged cheese is
often grated in salads, soups, pastas,
and sauces while the fresh Asiago is
sliced to
prepare panini or sandwiches; it can
also be melted on a variety of
dishes and cantaloupe. As Asiago
has a protected designation of origin
the only "authentic" Asiago is
produced around the alpine area of
the Asiago Plateau, in
the regions of Veneto and Trentino-
Alto Adige.

GI NUMBER -
277
 9.BANDAR LADDU

Bandar laddu is a sweet produced

in Machilipatnam of Krishna district in
the Indian state of Andhra Pradesh. It
was registered as one of
the geographical indication from
Andhra Pradesh on 3 May 2017,
under foodstuff by Geographical
Indication Registry. A sweet made
from Bengal gram flour, Jaggery syrup
and Ghee.

Machilipatnam

GI NUMBER -
286
 10.BARDHAMAN SITABHOG

Sitabhog, a dessert popular in West

Bengal is originally from the
Bardhaman district. It is basically
made of gram flour or besan mixed
with water to make watery dough that
is passed through a sieve and deep
fried in clarified butter or ghee and
soaked in sugar syrup. The result is a
fine long sweet and crispy treat that
can be garnished with finely chopped
dried fruits of your choice like raisins
or prunes. This is an indispensable
treat in India and West Bengal even
got a patent in making the sweet.

Sitabhog of Burdwan in West Bengal is

the most famous although it is now
available all over India.

GI NUMBER -
289
 11.BARDHAMAN MIHIDANA

Mihidana is an Indian
sweet from Burdwan, West Bengal,
India. Mihidana, described as the
micro cousin of the traditional Boondi,
is derived from two words, Mihi
meaning fine, and Dana, meaning
grain. The dessert is made from
powdered Kaminibhog, Gobindabhog
and basmati rice, mixed with a small
amount of gram flour and saffron for a
golden colour. It is then blended with
water by hand till its colour lightens.
This mix is then poured through a
brass ladle with tiny holes into a pot of
ghee and deep-fried. The fine fried
small rice-like grains are dipped in
sugar syrup and drained once soaked.

GI NUMBER -
290
 12.BANGLAR RASOGOLLA

Rasogolla is a syrupy desert/ Sweet

popular in all over West Bengal as well
as India and abroad. It is made from
ball shaped dumplings of chhana (an
Indian cottage cheese ) and dough,
cooked in light syrup made of sugar.
The size of Rasogolla varies from
3.74,2 cm approx. Rasogolla is a pure,
white, spongy ball of "Chhana" dipped
in syrupy (Sugar Syrup) juice.

Preparation of light Sugar syrup is

unique and it contributes taste
towards Rasogolla. Light syrup adds
the unique mouthfeel characteristic
which is traditional in nature.

GI NUMBER -
303
 13.TIRUPATHI LADDU

TIRUPATHI LADDUS are eatables,

offered as prasadam to Lord
Venkateswara presiding deity at the
Temple of Lord Venkateswara at
Tirumala Hills at in the State of Andhra
Pradesh, India. These laddus are in
shape and are made from boondi (the
flour of Bengal Gram which is made
into a thick paste using machines and
then manually fried in pure cow ghee)
mixed with sugar syrup, cow ghee and
adjuncts as cashew nuts, cardamom,
diamond sugar candies , raisins and
almonds. They have a very sweet and
special taste. The laddus are made in
round shapes. Primarily two types of
laddus, small and big are made.

GI NUMBER -
107