Gandhakasala rice is a variety of rice cultivated by the farmers in Wayanad District in Kerala. This is a scented variety of rice grown mostly by the members of the tribal communities of in Panamaram, Sultan Bathery, and Mananthavady areas in Wayanad.[1] As of 2010, gandhkasala is cultivated in an area of 327 hectares and jeerakasala in 22 hectares.[2]
Gandhakasala is one of two varieties of scented rice cultivated in Wayanad the other one being Jeerakasala rice. Both varieties have been identified as having potential to compete with the well known varieties of scented rice like basmati rice and jasmine rice.[3][4]
Because of the disease-resistant properties, high nutritional value, fine taste and cooking properties, this variety of rice is traditionally used in special occasions like wedding feasts.
Characterization
editMS Swaminathan Research Foundation (MSSRF) has characterized this variety of rice in terms of descriptors developed by National Bureau of Plant Genetic Resources (NBPGR) and International Plant Genetic Resources Institute (IPGRI). More than 40 descriptors have been used in this characterization.[5] The Community Agrobiodiversity Center in Kalpetta, Wayanad, established by MSSRF has actively been involved in efforts to conserve these specialty varieties of rice since 1997.[6]
Certification as Farmers' Varieties
editThe paddy seeds of gandhakasala, along with jeerakasala and four more varieties, were given certification as Farmers’ Varieties under the provisions of the Protection of Plant Varieties and Farmers’ Rights Authority, Ministry of Agriculture, Government of India. This was made possible due to the efforts of SEED CARE, an association of traditional paddy cultivators of Wayanad, under the guidance of MSSRF’s Community Agro-biodiversity Centre.
Nationally, this certification has been given to 545 varieties so far, but the Wayanad rice varieties are unique as certification is under the category of that given to a "farming community".[7]
Geographical Indication registration
edit
Both jeerakasala and gandhakasala rice have been registered with the Geographical Indications (GI) registry of Government of India in 2010. This was due to the joint efforts of Kerala Agricultural University and Wayanad Zilla Nellulpadaka Karshaka Samithi. It was the agro-ecological conditions, the methods of organic cultivation, traditional genetic makeup of cultivars, and unique processing technologies that has produced the specific aroma and flavour of jeerakasala and gandhakasala rice varieties.[8]
References
edit- ^ T. Nandakumar (13 August 2014). "GI-tagged rice varieties to get a boost". The Hindu. Retrieved 4 February 2016.
- ^ "Morphological and biochemical characterization of aromatic rice(Oryza Sativa L.) cultivars of Wayanad district of Kerala". Kerala Agricultaral university. Archived from the original on 23 February 2016. Retrieved 4 February 2016.
- ^ Amritha K. R. (9 October 2013). "Wayanad rice set to boil in Germany". The New Indian Express. Archived from the original on 9 October 2013. Retrieved 4 February 2016.
- ^ "Marketing Gandhakasal" (PDF). University of Passau, jointly with Bio Viva and MSSRF. Retrieved 4 February 2016.
- ^ Thirteenth annual Report 2002 - 2003 (PDF). Chennai: M. S. swaminathan research Foundation, Centre for Research on Sustainable Agricultural and Rural Development. p. 74. Archived from the original (PDF) on 5 February 2016. Retrieved 4 February 2016.
- ^ "Wayanad: : A hotspot of wildlifeI and agrobiodiversity in Western Ghats" (PDF). MSSRF, Community Agrobiodiversity Center, Kalpetta. Archived from the original (PDF) on 5 February 2016. Retrieved 5 February 2016.
- ^ Twenty-Third Annual report 2012 - 13 (PDF). Chennai: M. S. Swaminathan Research Foundation Centre for Research on Sustainable Agricultural and Rural Development. p. 5. Archived from the original (PDF) on 5 February 2016. Retrieved 4 February 2016.
- ^ Special correspondent (7 November 2010). "GI registration for three farm products". The Hindu. Retrieved 5 February 2016.
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