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GI Journal No. 144 1 March 31, 2021 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.
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