{"id":2601,"date":"2020-05-08T10:36:37","date_gmt":"2020-05-08T05:06:37","guid":{"rendered":"https:\/\/www.classiciasacademy.com\/blog\/?p=2601"},"modified":"2020-05-08T10:36:37","modified_gmt":"2020-05-08T05:06:37","slug":"gi-tag-to-black-rice-and-terracotta","status":"publish","type":"post","link":"https:\/\/www.classiciasacademy.com\/blog\/gi-tag-to-black-rice-and-terracotta\/","title":{"rendered":"GI Tag TO Black Rice and Terracotta"},"content":{"rendered":"\n
In\nNews<\/h3>\n\n\n\n
GI tag\nhad been given to the black rice variety of Manipur and terracotta of\nGorakhpur.<\/strong><\/p>\n\n\n\n
In-Detail<\/h3>\n\n\n\n
The Geographical Indication tag<\/strong> had been\ngiven to Chak-Hao<\/strong>, ablack\nrice variety <\/strong>of Manipur<\/strong>\nand Gorakhpur terracotta<\/strong>\non 30 April. <\/li>
The Consortium of Producers of Chak-Hao black\nrice, Manipur filed the application. It was aided by the Department of\nAgriculture, Government of Manipur and the North-Eastern Regional Agricultural\nMarketing Corporation Limited (NERAMAC).<\/li>
The application for the terracotta was filed by\nthe Laxmi Terracotta Murtikala Kendra in Uttar Pradesh.<\/li><\/ul>\n\n\n\n
Black\nRice<\/h3>\n\n\n\n
Black\nrice, known as Chak-Hao,is in\ncultivation in Manipur for over centuries.<\/li>
It is known for its special aroma and glutinous\nrice. It belongs to the species oryza sativa.<\/li>
It is normally served as a dessert – Chak-Hao\nkheer – during the community feasts.<\/li>
It is a good source of vitamin E, fiber, high\nsources of anthocyanins, iron and antioxidants.<\/li>
Research indicates that consumption of black\nrice prevents and manages ailments such as diabetes, atherosclerosis,\nhypertension, high cholesterol, allergies, ageing signs and cancers.<\/li>
The black rice takes the longest cooking time of\n40 to 45 mins. This is due to the presence of fibrous bran layer and higher\ncrude content.<\/li>
The Chak-Hao cultivation is practised in various\nforms such as directly sowing the pre-soaked seeds, transplantation of rice\nseedlings raised in the nurseries and puddle fields practice in wetlands.<\/li><\/ul>\n\n\n\n
Terracotta<\/h3>\n\n\n\n
The terracotta of Gorakhpur is the old\ntraditional ceramic artwork. The products are made from the special soil found\nin the Bhathat area of Gorakhpur district Uttar Pradesh. <\/li>
Baked-clay is called as Terracotta.<\/li>
The artists make various structures like bells,\nvases, animal figures, idols, lamps and chandeliers with hand-applied\nornamentation.<\/li>
The major terracotta products include Hauda\nElephants, Mahawatdar horse, deer, camel, five-faced Ganesh, etc.<\/li><\/ul>\n\n\n\n
GI Tag<\/h3>\n\n\n\n
The Geographical Indication (GI tag) is a sign used\non products that have a unique geographic origin and gain popularity due to its\norigin.<\/li>
The Geographical Indication of Goods ACT, 1999\ncame into force from 15 September 2003.<\/li>
GI Act is defined under Article 22(1) of the WTO\nAgreement on Trade-Related Aspects of Intellectual Property Rights (TRIPS).<\/li>
Some of the products that received GI tags\nrecently are Kovilpatti kadalai\nmittai of Tamil Nadu, Gulbarga Tur Dal of Karnataka, Khola Chilli of Goa, and\nKaji Nemu of Assam.<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"