GI Journal No. 144 1 March 31, 2021
GOVERNMENT OF INDIA GEOGRAPHICAL INDICATIONS JOURNAL NO. 144
MARCH 31, 2021 / CHAITRA 10, SAKA 1943
GI Journal No. 144 2 March 31, 2021 INDEX
S. No. Particulars Page No.
1 Official Notices 4
2 New G.I Application Details 5
3 Public Notice 6
4 GI Applications
Mizo Ginger - GI Application No. 629 7 Dalle Khursani - GI Application No. 636
5 GI Authorised User Application Kashmir Pashmina – GI Application No. 46 Chamba Rumal - GI Application No. 79 Alphonso - GI Application No. 139 Hand Made Carpet of Bhadohi - GI Application No. 148 Mirzapur Handmade Dari - GI Application No. 458 Waigaon Turmeric - GI Application No. 471
6 General Information
7 Registration Process
GI Journal No. 144 3 March 31, 2021
OFFICIAL NOTICES
Sub: Notice is given under Rule 41(1) of Geographical Indications of Goods (Registration & Protection) Rules, 2002.
1. As per the requirement of Rule 41(1) it is informed that the issue of Journal 144 of the Geographical Indications Journal dated 31st March, 2021 / Chaitra 10, Saka 1943 has been made available to the public from 31st March, 2021.
GI Journal No. 144 4 March 31, 2021
NEW G.I APPLICATION DETAILS
App.No. Geographical Indications Class Goods
744 Salooni Safed Makka 31 Agricultural
745 Indi Lime 31 Agricultural
GI Journal No. 144 5 March 31, 2021
PUBLIC NOTICE
No.GIR/CG/JNL/2010 Dated 26th February, 2010
WHEREAS Rule 38(2) of Geographical Indications of Goods (Registration and Protection) Rules, 2002 provides as follows:
“The Registrar may after notification in the Journal put the published Geographical Indications Journal on the internet, website or any other electronic media.”
Now therefore, with effect from 1st April, 2010, The Geographical Indications Journal will be Published and hosted in the IPO official website www.ipindia.nic.in free of charge. Accordingly, sale of Hard Copy and CD-ROM of GI Journal will be discontinued with effect from 1st April, 2010.
Registrar of Geographical Indications
GI Journal No. 144 6 March 31, 2021 Advertised under Rule 41 (1) of Geographical Indications of Goods (Registration & Protection) Rules, 2002 in the Geographical Indications Journal 144 dated March 31, 2021
G.I. APPLICATION NUMBER – 629 Application Date: 28-11-2018
Application 629 and 630 made by Mizoram Small Farmers Agribusiness Consortium at Top Floor, Directorate of Horticulture Building, Tuikual South, Near Tennis Court, Aizawl – 796 001, Mizoram, India for Registration in Part A of the Register of Mizo Ginger are merged together to proceed as a single application as per the order of Registrar of Geographical Indications dated July 11, 2019 under Application No. 629 in respect of Ginger falling in Class – 30 is hereby advertised as accepted under Sub-section (1) of Section 13 of Geographical Indications of Goods (Registration and Protection) Act, 1999.
A) Name of the Applicant : Mizoram Small Farmers Agribusiness Consortium
B) Address : Mizoram Small Farmers Agribusiness Consortium, Top Floor, Directorate of Horticulture Building, Tuikual South, Near Tennis Court, Aizawl – 796 001, Mizoram, India.
Facilitated By: Department of Horticulture, Government of Mizoram.
C) Name of the Geographical Indication : MIZO GINGER
D) Types of Good : Class 30 - Ginger
E) Specification:
Ginger is one of the most important cash crops in Mizoram. Being a tropical crop, it requires warm and humid climate. Cool climate is needed during rhizome development. In Mizoram, ginger is grown in sub-tropical hill zone where soil is acidic in nature and the climate is favourable for ginger cultivation. Local cultivars of ginger viz., Thingpui, Thinglaidum and Thingaria are grown at large scale, of which Thingpui and Thinglaidum are the most popular local cultivars of the state. Locally known as Sawhthing, Mizo gingers are famous as they are very pungent and contain higher quantity of gingerol and volatile oil compared to the varieties like Nadia and Varada or many other local and exotic varieties.
Both Thinglaidum and Thingpui have comparatively less fibre content compared to many other varieties grown in the North Eastern region. Due to higher content of the Gingerol and other pungent principles, they are very pungent.
GI Journal No. 144 7 March 31, 2021 The size of the rhizome of Thinglaidum is small and suitable for processing of dried ginger or converting to dried spice. The dried rhizome of this variety is preferred for commercial uses. On the other hand, the Thingpui variety has a thick and attractive size and the flesh is light yellow in colour. Due to its bold size and being comparatively less pungent, it is good for table purpose.
The specifications of Mizo ginger are as follows:
Genotype Rhizome Crude fibre Dry matter Gingerol Oil Yield size content (%) content (%) (%) (%) (t/ha) Thingpui Large 5.74 22.47 1.25 1.80 19.341 Thinglaidum Small 5.86 22.38 1.23 1.45 15.425
F) Description:
Taxonomy of ginger plant Kingdom : Plantae Division : Magnoliophyta Order : Zingiberales Family : Zingiberaceae Genus : Zingiber Species : Zingiber officinale Rosc.
Description of Mizo Ginger plant The ginger plant is an aromatic herbaceous perennial grown as an annual crop. The plant has an erect stem and fibrous roots, aerial shoots (pseudostem) with leaves, and the underground stem (rhizome). The aerial shoots reach a height of 50-90 cm and have many narrow leaves borne on very short petioles and with sheaths that are long and narrow, and the overlapping sheaths produce the aerial shoot. The leaves are smooth, dark green in colour and about 15-20 cm long, narrow, lanceolate and with a prominent midrib. The plant has fibrous roots that emerge from the branched rhizomes. Closely grouped, unbranched, pseudo-stems or aerial shoots are produced from the rhizomes. Ginger is asexually propagated from portions of the rhizome. The flowers of ginger are usually sterile and rarely set seed. When the plants are about nine months old, the green leaves turn yellow.
Ginger is a subterranean stem (rhizome) modified for the vegetative propagation and storage of food materials. The stem or the rhizome has nodes with scale leaves and internodes. Except for the first few nodes, all the nodes have axillary buds. The ginger rhizome is much branched, somewhat resembling the palm of a hand with fingers. It has circular scars representing the nodes with small scales. Buds developing in the axil of these scales come up as aerial scoots with normal leaves. Fibrous roots are emitted from these nodes. Ginger roots are shallow, distributed within 30 cm deep in the soil, and only a few reach the lower soil layers. The rhizome continues to grow underground while the aerial shoots die out annually and the tail end of the rhizome also perishes when old.
Chemical composition of Mizo Ginger The major constituents of Mizo ginger rhizome and its chemical composition are given in Table 1 and Table 2. Table 1. Major constituents of Mizo ginger rhizome
Sl. No. Constituent % 1 Starch 60
GI Journal No. 144 8 March 31, 2021 2 Proteins 10 3 Fats 10 4 Fibre 5 5 Inorganic material 6 6 Residual moisture 10 7 Essential oil 1-4
Table 2: Chemical composition of Mizo ginger (per 100 g)
Constituent Value Constituent Value Moisture 15.02 ± 0.04 Ash(g) 3.85 ± 0.61(4.53) Protein(g) 5.087± 0.09 (5.98) Calcium(mg) 88.4 ±0.97 (104.02) Fat(g) 3.72± 0.03 (4.37) Phosphorus(mg) 174±1.2 (204.75) Insoluble fibre (%) 23.54±06(27.65) Iron (mg) 8.0±0.2(9.41) Soluble fibre (%) 25.5±0.04(30.0) Zinc (mg) 0.92±0 (1.08) Carbohydrate(g) 38.35±0.1 Copper (mg) 0.545±0.002(0.641) Vitamin C(mg) 9.33±0.08(10.97) Manganese(mg) 9.13±0.001(10.74) Total carotenoids (mg) 79±0.2(9296) Choromium (ug) 70±0(83.37) All value represent the mean ±SD (n=4). Figures in the parenthesis represent the dry weight value.
Characteristics of Mizo Ginger
Essential oil and pungent principles are the deciding factors for the qualities of ginger cultivars. Essential oil compositions of ginger from different geographical area have already been reported (Wohlmuth et al., 2006; van Beek et al., 1987; MacLeod and Pieris, 1984).The local varieties of ginger of Mizoram are very pungent and gingerol and oil content are considerably high in comparison to many other varieties of ginger grown under the ago-climatic situation of the state. The characteristics of Mizo Ginger (Thinglaidum and Thingpui)
Genotype Crude fibre Dry Matter Gingerol Oil (%) Yield (t/ha) content (%) Content (%) (%) Mizo Ginger 5.74 22.47 1.25 1.80 19.341 (Thingpui variety) Mizo Ginger 5.86 22.38 1.23 1.45 15.425 (Thinglaidum variety)
Ginger-Its Commercial Importance
Ginger is known to human generation as a medicinal and spice crop. It is marketed in different forms such as raw ginger, dry ginger, bleached ginger, ginger powder, ginger oil, ginger oleoresin, ginger ale, candy, beer and wine, squash, ginger flakes etc. The dried rhizome is preferred for commercial uses. Ginger one of the five most important species of India. Oleoresin, commercially known as “Gingerin”, extracted from dried ginger is in great demand by the various food industries. Recent studies have shown that it is a good source of anti-oxidant
Uses of Ginger
Ginger is one of the most widely used condiments for various foods and beverages. It is used in a number of culinary preparations like curried and mixed vegetables, certain curried meats, table sauces, pickles, curry powders, ginger bread etc. It imparts flavour and pungency to food and
GI Journal No. 144 9 March 31, 2021 beverages and is also mainly consumed as fresh paste, dried powder, slices preserved in syrup, candy (crystallized ginger) or flavouring tea. The dried ginger or ginger powder is generally used in manufacturing of some soft drinks and in distilleries for preparing ginger beer, brandy and wine. Ginger oil is primarily used as a flavouring agent in confectionary and for soft drinks. It is also used in perfumery and medicated ointments. Ginger, a source of valuable phyto-nutrients, is characterized as having an aromatic odour and a pungent taste.
The ginger is also used for several medicinal purposes. For centuries, in Ayurvedic and Tibetan systems of medicine, ginger has been used in the management of headache, nervous diseases, nausea, and vomiting. Ginger has been noted to treat migraine headaches without side-effects. In addition, it is also recommended in the management of rheumatic disorders and muscular pain. Rhizome of ginger has been used as a medicine in Chinese, Indian and Arabic herbal traditions since ancient times as carminative or anti-flatulent, diaphoretic, antispasmodic, expectorant, peripheral circulatory stimulant, astringent, appetite stimulant, anti-inflammatory agent, diuretic and digestive aid etc.. It has a long history of medicinal use dating back 2,500 years in India for conditions such as rheumatism, colds, etc.
Recent studies reveal that the ginger is a good source of antioxidant besides having nutritional values.
G) Geographical area of Production and Map as shown in page no:
Ginger grows well in every part of Mizoram The major ginger growing districts of Mizoram are Aizawl, Serchhip , Kolasib, Champhai , Mamit, Lawngtlai, Saiha and Lunglei. The ginger growing areas in Mizoram lie between 21º 58’ to 23º 35’ N latitude and 92º 15’ to 93º 29’ E longitude.
H) Proof of Origin (Historical records):
The history of Ginger goes back over 5000 years when the Indians and ancient Chinese considered it a tonic root for all ailments. While ginger originated in Southeast Asia, it has a long history of being cultivated in other countries. Ginger has been grown in India and China since ancient times, and by the first century traders had brought it to the Mediterranean region. Today ginger is grown in most warm parts of the world.
Ginger is a traditional crop in Mizoram where it has been cultivated from ancient time in the Jhum areas, which is a traditional system of agriculture in this region. Mizo people use a number of spices in the food preparation and ginger is the main spice. The North Eastern region of India can be considered as treasure house of ginger diversity. Due to wide variation in climate, topography, soil characteristics and selection by various ethnic groups, in accordance with their production system and quality preference, have resulted in evolution of multitude of local cultivars. A considerable genetic diversity in ginger has been reported from the north-eastern states in India. A number of ginger germplasm are also found in Mizoram. As many as eight numbers of local cultivars of ginger viz., Thinglaidum, Thingpuidum, Thingia, Jugijan, Sawthing from Mizoram. Another local ginger cultivar is black ginger found in the state. This black ginger having rhizomes with bluish black tinge inside is reported to have medicinal properties and is grown by the inhabitants of Mizoram for commercial as well as their own use .It is also said to be sold at very high price probably due to high medicinal value.
I) Method of Production:
Agriculture of the Mizos has always been centred on age old practice of Jhum or shifting cultivation. The sizes of the plots are between 1.5 and 3 hectares per family. Generally Jhum sites selection done in November/December and felling of the vegetation is finished by mid February.
GI Journal No. 144 10 March 31, 2021 Thereafter, the dried vegetation set on fire preferably before the early rains in mid March. After cleaning of unburned debris, the plot is ready for cultivation.
The Mizo farmers living in remote places are following traditional methods for ginger cultivation, which is generally eco-friendly, less expensive, and utilize local resources, knowledge and labour. The Mizos celebrate a ritual called chapchar ku before sowing ginger in jhum field. The jhumias are using traditional implement like chimkoi for planting ginger.
Planting Ginger is cultivated in slopes, up to an altitude of 2,000 m above MSL, with or without terracing, as well as in plains, in open as well as under the shades of bamboo and other forest trees. Before planting ginger, weeds and bush re-growth are slashed manually and left on the soil as mulch or burnt in situ. Planting is done during April when first shower starts. For planting, stored seed rhizomes are sorted, rhizomes that are large, shiny, free from spots or marks, having no injury of bud or eye are selected for planting. The rhizomes are planted in 2-3 rows in the beds and covered with soil. The spacing between rhizomes is kept at 15 cm.
Mulching Immediately after planting, beds are covered with mulches consisting of forest litters, straw, grass and other plant residues up to 8-10 cm thickness. Mulching protect seedlings from rain, prevents weed growth, keeps soil soft and moist, and accelerates growth. The jhumias of Mizoram plant rhizome next day after burning the field so as to avoid soil born insect damage. Ginger is cultivated without the use of manures, fertilisers or pesticides.
Plant Protection The root and rhizome diseases, particularly the bacterial wilt (Ralstonia solanacearum), soft rot (Phythium aphanidermatum) and yellow (Fungus Fusarium – Pratylenchus nematode complex) are the major diseases besides insect pests like white grub (Holotrichia) and shoot borer (Dichocrocis punctiferalis). The farmers have been following various indigenous pest and disease management practices. In Mizoram, the jhumias plant rhizome next day after burning the field so as to avoid soil born insect damage. The adult beetles of white grub after emergence settle on trees like Ficus hookerii. Farmers collect and destroy them. The use unrotten cow dung is avoided in white grub prone areas as it carries the eggs.
Harvesting Harvesting time of Ginger in Mizoram starts from November and continues till May with January- April being the peak season. Ginger attains harvest maturity in 8-9 months hence, peak harvest starts from November and extent till January. Harvest is done as per market demand but some farmers do not harvest the entire crop but leave a portion in situ for seed purpose till May. The tender rhizome, called green ginger, is harvested in six month, i.e. before the rhizome attains fibre maturity and it is used in pickles, candy preparation or household uses.
Storage Farmers store the ginger in different methods. These are- storage in soil pits, storage in a dry and shaded place, and in situ storage. By in situ storage (delayed harvest), farmers harvest the rhizome according to market demand and allow the rest of rhizomes remain unearthed in the field. This method is prone for rhizome rot, rhizomes start sprouting in course of time and harbour insect pests. In pit storage, either a circular or rectangular pit (1-2 m depth) is dug. A thin layer of banana leaves is spread over the bottom of pit and rhizomes are placed into this in layers just below ground level. Again a layer of banana leaves covers the rhizomes. The final covering is done with the soil little above the ground level (as roof).
GI Journal No. 144 11 March 31, 2021 No primary processing (Grading/sorting) is done at the farm level and the produce is cleaned and packed in gunny bags before transporting to nearby markets. Producers of ginger contributing to approximately 35% of ginger production in the State.
Organic production The ginger farmers of Mizoram are following traditional method for ginger cultivation, which is generally eco-friendly, less expensive, and utilize local resources, knowledge and labour. No agro-chemicals are used in the ginger cultivation.
J) Uniqueness:
• Mizo Gingers are pungent to very pungent and crude fibre content is comparatively less ( 5.74 to 5.86%). • Mizo gingers are rich in gingerol (1.23 to 1.25%) and volatile oil content (1.45% to 1.80%) compared to other local and exotic varieties grown in the North Eastern region. • The size of the rhizome of Thinglaidum is small and suitable for processing of dried ginger or converting to dried spice and thus making it suitable for industrial use, while the bold and less pungent rhizomes of Thingpui variety is suitable for table purpose. • The farmers in Mizoram are following traditional methods for ginger cultivation, which are generally eco-friendly, less expensive, and utilize local resources, knowledge and labour. • Due to the unique and complex combination of agro- climatic conditions prevailing in the ginger growing districts of Mizoram, ginger produced in the state has distinctive and naturally occurring characteristics like aroma pungency. • Ginger is grown in Jhum land following a 3-4 year cycle. Farmers follow the unique natural way of cultivation practices, as the state is suited for natural organic ginger production. • Mizo Ginger is purely organic.
K) Inspection Body:
Internal Watchdog Mechanism The quality of Mizo Ginger will be monitored by internal watchdog mechanism in order to maintained the original physical and chemical characteristics as per GI registration by the following committee members i) Producer groups of Mizoram ii) Horticulture department officers iii) Technical Officer of ICAR iv) Representative of NERAMAC in Mizoram
This committee will also help regulate the use of Geographical Indications for the welfare of local community. The committee will frame the terms and conditions to use brand name of GI registered Mizo Ginger by any of the marketing agency. The logo of Mizo Ginger will be used to create brand image of GI registered produce.
Regulation of GI in the territory
To regulate the use of GI in the territory, the Inspection Structure is proposed to consist the following members:
• One representative Senior Scientist from ICAR Institute • One representative from Spice Board • One representative Director of Horticulture, Government of Mizor