1 GOVERNMENT OF INDIA
GEOGRAPHICAL INDICATIONS JOURNAL NO.21
FEBRUARY 2008/ MAGHA-12, SAKA 1929
2 vkf/kdkfjd lwpuk,¡ fo"k;% HkkSxksfyd min’kZu oLrq ¼iathdj.k vkSj laj{k.k½ fu;e 2002 ds fu;e 41¼1½ ds v/khu ;g lwfpr fd;k tkrk gSA 1- fu;e 41¼1½ dk ikyu djus ds fy, ;g lwfpr fd;k tkrk gS fd 1 Qjojh] 2008@ek?k 12] lkdk 1928 fnukafdr HkkSxksfyd min’kZu if=dk dk laLdj.k la-21 20] fnlEcj 2007] ftl rkjh[k dk izek.k ,rn~okjk HkkSxksfyd min’kZu ds iath;d }kjk fd;k tkrk gS] lkoZtfud #i ls miyC/k djk;k tkrk gSA
vkf/kdkfjd lwpuk,¡
II iathdj.k izek.ki= dks tkjh djuk %
1- ;g ,rn~okjk izekf.kr fd;k tkrk gS fd HkkSxksfyd min’kZu ds iath;d ds Hkkx ^v* esa izfo"B fd;k x;k gSA isVsaV lwpuk dsanz] ,-,l-Vh-bZ-lh] vle] vle foKku izkSn~;ksfxdh vkSj Ik;kZoj.k ifj"kn~ ¼,-,l-Vh-bZ-lh½ rhljh eafty] flVh dksvkWijsfVo~ fcfYMax] ;w- ,u- ch- lM+d] flYiq[kwjh] xqokgkVh & 781 003] vle] HkkjrA fnukad 20]2006 ds tqyS ds vkosnu la[;k 55 ds varxZr oxZ 23]24]25]27 vkSj 31 esa ’kfey gksus okys oL= mi;ksx ds fy, dPpk js’ke lwr rFkk /kkxk] oL= vkSj oL= eky esa ’kkfey es[ksyk & pknj] ’kky] igukok lkexzh] lkM+h] nhokj ij Vk¡xusa okyh oLrq] oL=@igukok] twrsa] Vksih] rS;kj] Vkb] eksfVQ] QS’ku vks 2- ;g ,rn~okjk izekf.kr fd;k tkrk gS fd HkkSxksfyd min’kZu ds iath;d ds Hkkx ^v* esa izfo"B fd;k x;k gSA fodkl dfe’uj ¼gLrf’kYi½ oL= ea=ky;] Hkkjr ljdkj]osLV CykWd u-7] vkj-ds-iqje] ubZ fnYyh] Hkkjr k ]fnukad 26] 2005 ds tqyS ds vkosnu la[;k 65 ds varxZr oxZ 14 esa 'kfey gksus okys] tokgjkr esa 'kkfey gksus okys ukxjdksby dk eafnj tokgjkr dk iath—r ekfyd gSa k 3- ;g ,rn~okjk izekf.kr fd;k tkrk gS fd HkkSxksfyd min’kZu ds iath;d ds Hkkx ^v* esa izfo"B fd;k x;k gSA uokjk pkoy fdlku laekt d#dkefudkye fpRrwj dkWyst ihvks ikyDdkM 678 104 dsjy] Hkkjr ]fnukad 25] 2004 ds uoEcj ds vkosnu la[;k 17 ds varxZr oxZ 30 esa 'kfey gksus okys] pkoy esa 'kkfey gksus okys uokjk pkoy dk iath—r ekfyd gSa k 3 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 No.21 of the Geographical Indications Journal dated 1st Fe bruary, 2008 / MAGHA-12, Saka 1929 has been made available to the public from 20th December, 2007. OFFICIAL NOTICES II. Issue of Registration Certificate:- 1. It is hereby certified that the entry has been made in Part A of the Register of Geographical Indication that the Assam Science Technology and Environment Council, 3rd Floor, City Cooperative Building, U.N.B. Road, Silpukhuri, Guwahati - 781003, Assam , is the registered proprie tor for MUGA SILK for the goods Raw silk yarns and threads for textile use, Textile and Textile goods including Mekhela-Chdar, shawls, dress materials, Sarees Wa ll ha ngings. C lothings / Ga rme nts, Foot wea rs, Head gea r, Ma de ups, Ties, mo tifs , fa sh ion wea rs, Qu ilt, fu rn ish in gs & u pho ls te ry, Co coon fa llin g un de r Class 26 under G.I. Application No.55 as of date 20th of July 2006. 2. I t is he reb y ce rtified tha t the en try has bee n made in Pa rt A o f the Re gis te r of Geographical Indication that the Development Commissioner (Handicrafts), Ministry of Textiles, Government of India, West Block No.7, R .K. Pu ram, Ne w De lh i, is the re gis te red pro p rie to r fo r T EMP LE JEW ELLERY OF NAGERCOIL for the Handicrafts goods falling under Class 14 under G.I. Application No.65 as of da te 26 th of July 2006. 3. I t is he reb y ce rtified tha t the en try has bee n made in Pa rt A o f the Re gis te r o f Ge og ra ph i ca l I nd i ca t ion tha t t he Na va ra R i ce Fa rm e rs So cie t y , Karukamanikalam, Chittur College, Palakkad – 678104, is the registered proprietor for NAVARA RICE for the Rice goods falling under Class 30 under G.I. Application No.17 as of date 25th of Novembe r 2004. 4 4- ;g ,rn~okjk izekf.kr fd;k tkrk gS fd HkkSxksfyd min’kZu ds iath;d ds Hkkx ^v* esa izfo"B fd;k x;k gSA ikyDdkMu eV~Vk fdlku mRiknu fyfeVsM d#dkefudkye fpRrwj dkWyst ih-vks ikyDdkM 678 104 dsjy] Hkkjr ]fnukad 18] 2005 ds vizSy ds vkosnu la[;k 36 ds varxZr oxZ 30 esa 'kfey gksus okys] pkoy esa 'kkfey gksus okys ikyDdkMu eV~Vk pkoy dk iath—r ekfyd gSa k 5- ;g ,rn~okjk izekf.kr fd;k tkrk gS fd HkkSxksfyd min’kZu ds iath;d ds Hkkx ^v* esa izfo"B fd;k x;k gSA fodkl dfe’uj] gLrf’kYi] oLrz earzky;] Hkkjr ljdkj] osLV Cykd u- 7] vkj-ds-iwje] ub~Z fnYyh] Hkkjr ]fnukad 26] 2006 ds tqyS ds vkosnu la[;k 63 ds varxZr oxZ 14 esa 'kfey gksus okys] ratkowj dyk IysV esa 'kkfey gksus okys ratkowj dyk IysV dk iath—r ekfyd gSa k 6- ;g ,rn~okjk izekf.kr fd;k tkrk gS fd HkkSxksfyd min’kZu ds iath;d ds Hkkx ^v* esa izfo"B fd;k x;k gSA oL= fodkl vk;qDr rFkk gLrf'kYi vkSj oL+= ns'kd] dukZVd ljdkj] la[;k 14@3,] 3 eafty] vkj ih bekjr] u`iVqaxk jksM] cSaxyksj 560 001 ]fnukad 16] 2006 ds vDrqcj ds vkosnu la[;k 76 ds varxZr oxZ 24 esa 'kkfey gksus okys bydky lkM+h dk iath—r ekfyd gSa k 7- ;g ,rn~okjk izekf.kr fd;k tkrk gS fd HkkSxksfyd min’kZu ds iath;d ds Hkkx ^v* esa izfo"B fd;k x;k gSA fodkl vk;qä ¼gLrf'kYi½ oL= ea=ky;] Hkkjr ljdkj] osLV CykWd la[;k 7] vkj- ds- iqje ] ubZ fnYyh] Hkkjr ]fnukad 21] 2006 ds flrEcj ds vkosnu la[;k 73 ds varxZr oxZ 24 esa 'kfey gksus okys] varxZr oL= esa 'kkfey gksus okys chgkj dk vIiyhd ¼[krok½ dk;Z dk iath—r ekfyd gSa 8- ;g ,rn~okjk izekf.kr fd;k tkrk gS fd HkkSxksfyd min’kZu ds iath;d ds Hkkx ^v* esa izfo"B fd;k x;k gSA fodkl vk;qä ¼gLrf'kYi½ oL= ea=ky;] Hkkjr ljdkj] osLV CykWd la[;k 7] vkj- ds- iqje ] ubZ fnYyh] Hkkjr ]fnukad 21] 2006 ds flrEcj ds vkosnu la[;k 75 ds varxZr oxZ 20 esa 'kfey gksus okys] dlhndkjh esa 'kkfey gksus okys fcgkj dk lqthuh dlhnkdkjh dk;ZZ dk iath—r ekfyd gSa k 5 4. I t is he reb y ce rtified tha t the en try has bee n made in Pa rt A o f the Re gis te r of Geographical Indication that the Palakkadan Matta Farmers Producer Company Limited, Karukamanikalam, Chittur College P.O., Palakkad – 678104, is the registered proprietor for PALAKKADAN MATTA RICE for the Rice goods falling under Class 30 under G.I. Application No.36 as of date 18th of April 2005. 5. I t is he reb y ce rtified tha t the en try has bee n made in Pa rt A o f the Re gis te r of Geographical Indication that the Development Commissioner (Handicrafts), Ministry of Textiles, Government of India, West Block No.7, R.K. Puram, New Delhi, is the registered proprietor for THANJAVUR ART P LATE for the Art P la tes goods fa lling unde r Class 14 unde r G.I. Application No.63 a s of da te 26th of July 2006. 6. I t is he reb y ce rtified tha t the en try has bee n made in Pa rt A o f the Re gis te r of Geographical Indication that the Commissioner for Textile Development & Director of Handlooms & Textiles, Government of Karnataka, No. 14/3A, 3rd Floor, R.P . Building, Nrupa tunga Road, Ba nga lore - 560001, is the registe red proprie tor for ILKAL SAR EES for the Saree s goods falling unde r Class 24 under G.I. Application No.76 as of date 16th of O ctobe r 2006. 7. I t is he reb y ce rtified tha t the en try has bee n made in Pa rt A o f the Re gis te r of Geographical Indication that the Development Commissioner (Handicrafts), Ministry of Textiles, Government of India, West Block No.7, R.K. Puram, New Delhi, is the registered proprietor for APPLIQUE (KHATWA) WORK OF BIHAR for the Textile goods falling under Class 24 under G.I. Application No.73 as of da te 21 st of Septembe r 2006. 6 9- ;g ,rn~okjk izekf.kr fd;k tkrk gS fd HkkSxksfyd min’kZu ds iath;d ds Hkkx ^v* esa izfo"B fd;k x;k gSA fodkl vk;qä ¼gLrf'kYi½ oL= ea=ky;] Hkkjr ljdkj] osLV CykWd la[;k 7] vkj- ds- iqje ] ubZ fnYyh] Hkkjr ]fnukad 21] 2006 ds flrEcj ds vkosnu la[;k 75 ds varxZr oxZ 20 esa oxZ 20 ds varxZr flDdh /kkl ls cusa duLrj] cDl] Vksdjh] pwM+h] dksLVj] gkFk ls idM+k ia[kk] dVksjk] nsorkvksa vkSj eafnjksa ds rhu vk;keh vk—fr vkSj fØ;kRed oLrq tSls r'rjh] Vksdjh] isu LVSUM esa 'kkfey gksus okys fcgkj dk flDdh /kkl mRiknZ dk iath—r ekfyd gSa k 7 8. I t is he reb y ce rtified tha t the en try has bee n made in Pa rt A o f the Re gis te r of Geographical Indication that the Development Commissioner (Handicrafts), Ministry of Textiles, Government of India, West Block No.7, R.K. Puram, New Delhi, is the registered proprietor for SUJINI EMBROIDERY WOR K OF BIHAR for the goods Embroidery falling under Class 26 under G.I. Application No.74 as of da te 21 st of Septembe r 2006. 9. I t is he reb y ce rtified tha t the en try has bee n made in Pa rt A o f the Re gis te r of Geographical Indication that the Development Commissioner (Handicrafts), Ministry of Textiles, Government of India, West Block No.7, R.K. Puram, New Delhi, is the registered proprietor for SIKKI GRASS PRO DUCTS OF BIHAR for the goods Containers, boxes, baskets, bangles, coaste rs, hand-he ld fans, bowls, boxes three dimensiona l figures of de ities coasters and temples, and modern functional items like trays, baskets, pen stands, made from Sikki Grass falling under Class 20 under G.I. Application No.75 a s of da te 21st of Septembe r 2006. 8 HkkSxksfyd min'kZu vkosnu fooj.k% HkkSxksfyd HkkSxksfyd oxZ Ekky min'kZu min'kZu ds uke vkosnu la[;k 1 nkftZfyax ¼oMZ½ 30 Pkk; 2 nkftZfyax ¼yksxks½ 30 Pkk; 3 vkjUeqyk /kkrq dk¡p 20 /kkrq dk vkbuk 4 ikspeiYyh bDdr 24 oL= rFkk oL= eky] csM vkSj Vscy doj 25 oL=] ixMh 27 dkisZV] #eky] dEcy vkSj pVkbZ Q'kZ dks vkoj.k djus dh oLrq 5 Lksye oL= 24 oL= rFkk oL= eky 6 i;Uuwj ifo=k fjax 14 xguk 7 pansjh lkMh 24 lkfM+;ka 8 lksykiqj 24 pknj 9 G.I. Name of Geographical Application Goods Indication Class No. 1 Darjeeling (Word) 30 Tea 2 Darjeeling (Logo) 30 Tea 3 Aranmula Kannadi 20 Metal Mirror Textile & Textile 24 Goods, Bed and Table Cover. 4 Pochampally Ikat Clothing, Headgear. 25 Carpets, Rugs, Mats, 27 Mattings, Materials for covering floors Textile and Textile 5 Salem Fabric 24 Goods 6 Payyannur Pavithra Ring 14 Jewellary 7 Chanderi Saree 24 Sarees 8 Solapur Chaddar 24 Chaddars Textile Piece Goods – 9 Solapur Terry Towel 24 Terry Towel Textile and Textile 10 Kotpad Handloom Fabric 24 Goods 23 Raw Silk Yarn 24 Textile and Textile Goods including 11 Mysore Silk Sarees 25 Readymade garments, made ups, ties 24 Textile and Textile 12 Kota Doria Goods 25 Clothing Agarbathi / 13 Mysore Agarbathi 3 Oodabathi (Incense / Joss Sticks) 14 Basmati Rice 30 Rice 24: Textile and Textile Goods 15 Kancheepuram Silk 24 & 25 25: Clothing including Sarees & Rumal 24 Textile and Textile Goods 16 Bhavani Jamakkalam 27 Carpets, Rugs, Mats & Matting 17 Navara – The Grain of Kerala 30 Rice Agarbathi / 18 Mysore Agarbathi “Logo”` 3 Oodabathi 10 9 lksykiqj rsjh rkSfy;k 24 oL= rqdM+k eky & rsjh rkSfy;k 10 dksVikM gFkdj?kk oL= 24 oL= rFkk oL= eky 11 eSlwj flYd 23 dPpk js'keh /kkxk 24 25 oL= rFkk oL= eky ds lkFk lkM+h rS;kj diM+s] cus gq,] VkbZl 12 dksVk nksfj;k 24 oL= rFkk oL= eky 25 oL= 13 eSlwj vxjcÙkh 3 vxjcÙkh@mncÙkh 14 cklerh pkoy 30 Pkoy 15 dkaphiqje flYd 24o25 24: oL= rFkk oL= eky( 25: iks'kkd ds varxZr lkM+h vkSj #eky 16 Hkokuh teDdkye 24 oL= rFkk oL= eky 27 dkisZV] dEcy] pVkbZ vkSj pVkbZ eky 17 uokjk & dsjy dk nkuk 30 Pkoy 18 eSlwj vxjcÙkh 3 vxjcÙkh@mncÙkh ^^yksxks** 11 19 Kullu Shawl 24 Textile and Textile Goods 20 Bidar 6 Boxes, Statues, Statuettes, Busts made of Metal Flower Vass, Trays 21 Cigar Can and Ashtrays made of Metal 34 21 Madurai Sungudi Saree 24 & 25 Textile and Textile Goods 23 Yarn & Threads Tied and Dyed for Textile Use 22 Orissa Ikat 24 Textile & Textile Goods Clothing 25 23 Channapatna Toys and Dolls 28 Toys and Dolls 19 Doors, Partition Screens & Veneers of Wood 20 Statues, Statutes of Wood & 24 Mysore Rosewood Inlay Furniture’s 27 Wall Hangings of Wood Jhoolas (Swings) & Toys 28 25 Kangra Tea 30 Tea 26 Coimbatore Wet Grinder 7 Wet Grinders 27 Phulkari 26 Phulkari Embroidery 24 Textile and Textile Goods not included in other Classes; Bed and Table Cover and all other goods falling in Class 24 25 28 Kalamkari Clothing and all other goods falling in Class 25 27 Furnishings, Bags, Covers, Cloth Envelopes, Handicraft Items, Wall Panels, Wall Hangings, Wall Paintings 29 Mysore Sandalwood Oil 3 Sandalwood Oil 30 Mysore Sandal Soap 3 Mysore Sandal Soap Kasuti Embroidery – Kasuti Embroidery – 31 26 Karnataka Karnataka 12 7 19 dqYyq 'kky 24 oL= rFkk oL= eky 20 fcnj 6 cDls] ewfrZ;k¡] NksVh ewfrZ;k¡] /kkrq ds cus v/kZizfrek 21 Qwynkuh] /kkrq ;k ydM+h dh Fkkyh 34 flxkj dsu vkSj /kkrq ds cus ,s'k~Vªs 21 enqjS lqaxqMh ¼;k½ 24 o 25 oL= vkSj oL= eky tqUuMh lkM+h 22 mM+hlk bDdr 23 oL= cukus ds fy, cka/kk vkSj jaxk x;k ;kuZ vkSj /kkxs 24 oL= vkSj oL= eky 25 oL= 23 pUuiVuk 28 f[kykSuk vkSj xqfM+;k f[kykSuk vkSj xqfM+;k 24 eSlwj jksloqM 19 njokts] insZ vkSj ydM+h dh iryh rg bUys 20 ydM+h dh eqfrZ rFkk NksVh ewfrZ vkSj QuhZpj 27 ydM+h ds nhokj esa yVdk;s tkus okyh 28 phtsa >wyk vkSj f[kykSus 13 Mysore Traditional 32 Mysore Traditional Paintings 16 Paintings (Mysore) Horticulture Product - 33 Coorg Orange 31 Orange Horticulture Product – 34 Mysore Betel Leaf 31 Betel Leaf Horticulture Product – 35 Nanjangud Banana 31 Banana 36 Palakkadan Matta Rice 30 Rice 37 Madhubani Paintings 16 Paintings 38 Jamnagar – MS 4 Motor Spirit (Petrol) Aviation Turbine Fuel 39 Jamnagar – ATF 4 (Kerosene Type) 40 Krishna Godavari Gas 4 Fuel Liquified Petroleum 41 Jamnagar – LPG 4 Gas (LPG) 42 Jamnagar – HSD 4 High Speed Disel 43 PISCO 33 Alcoholic Beverage Stationery, Artist Materials, Instructing 16 & Teaching Materials; Printing Blocks Goods (not included in Other classes) of 44 Kondapalli Bommallu (Toys) 20 Wood Wall hangings (non- 27 textile) Games, Playthings, sporting 28 articles not included in other classes; decoration of Christmas tree 45 Poddar Diamond 14 Jewellary 46 Kashmir Pashmina 24 Textiles 47 Thanjavur Paintings 16 Paintings 48 Kashmir Sozani Craft 26 Embroidery 49 Malabar pepper 30 Pepper Horticulture Product 50 Allahabad Surkha 31 Guava 51 Kani Shawl 25 Shawl Wall panels and more; Bolsters & Pillows; Throws, Cushions, 19,20,24 52 Nakshi Kantha Bed Spreads, Runners, &25 Duvet Covers, Lights Quilts (Single & Double), Baby quilts, 14 25 dkaxMk pk; 30 pk; 26 dks;EcÙkwj osV 7 osV xzSaMj xzSaMj 27 Qqydkjh 26 Qqydkjh d<+kbZ 28 dyedkjh 24 oL= vkSj oL= eky vU; oxZ jfgr] oxZ 24 es 'kfey csM vkSj Vscy vkoj.k 25 oxZ 25 es 'kfey oL= vkSj vU; eky 27 ltkoV dk lkeku] FkSyk] vkoj.k] oL= vkoj.k] gLrf'kYi oLrq,¡] nhokj esa yxk;s tkus okys iSuy] nhokj ij Vkaxus okyh oLrq] nhokj esa yxk;s tkus okys fp= 29 eSlwj lSaMyoqM 3 lSaMyoqM rsy rsy 30 eSlqj panu 3 eSlqj panu lkcqu lkcqu 31 dlqrh 26 dlqrh dlhnkdkjh&dukZVd dlhnkdkjh&du kZVd 32 eSlwj ikjEifjd 16 eSlwj ikjEifjd fp=dyk ¼eSlwj½ fp=dyk 33 dwxZ ukjaxh 31 ckxckuh mRikn&ukjaxh 34 eSlwj iku iÙkh 31 ckxckuh mRikn&iku iÙkh 35 uatuxqM dsyk 31 ckxckuh mRikn&dsyk 15 Yardage for Curtains, Apparel Fabrics, Bath Linen, Bath Sheets (Towel), Bathroom furnishings, Bathroom linen, Bean Bag Covers, Blanket Covers, Bed Covers/ Spreads, Bed Sheets, Blackout blinds (outdoor) or textile, Coasters (Table Linen), Cushion Covers, Pillow Covers, Toilet Seat Covers, Curtain Fabrics & Materials, Curtain Linings, Curtain covers, Pillow Covers, Toilet Seat Covers, curtain Fabrics & Materials, Curtain Covers, Pillow Covers, Toilet Seat Covers Curlin Linings, Curtain Holders of textile material, Curtain Loops made of textile material, Curtain for windows, Dinner Napkins, Dish Cloths for drying, Dish Mats, Door Curtains, Drapes, Drapes in the nature of curtains, Drink coasters of table linen, Drink mats of table linen, Fabric Covers for kitchen appliances, Fabrics for interior decoration, Fabrics for use as linings in clothing, Hand Towels, Handkerchiefs, Wall Hangings, Horizontal slatted blinds (outdoor) of textile, Horizontal Venetian blings (outdoor) of textile, Household cloths for 16 36 ikyDdkM eê 30 pkoy pkoy 37 e/kqcuh fp=dyk 16 fp=dyk 38 tkeyxj&,e- 4 eksVj LihjhV ¼isVªksy½ ,l 39 tkeuxj&,-Vh- 4 ,oh,'ku Vjckbu ¶;wy ¼dsjksflu ,Q izdkj½ 40 —".kk xksnkojh 4 ¶;wy xSl 41 tkeuxj&,y-ih- 4 fyDohQkbM isVªksfy;e xSl ¼,y- th- ih-th-½ 42 tkeuxj&,p- 4 gkbZ LihM Mht+y ,l-Mh 43 fildks 33 e|lkj is; 44 dksUMiYyh 16 LVs'kujh] dkjhxj oLrq] funsZ'k cksEeyq vkSj f'k{k.k oLrq ( fizfUVax CykWd 20 ydM+h dk eky ¼vU; oxZ 27 es 'kkfey ugh½ 28 nhokj ij Vkaxus okyh oLrq] ¼xSj&oLrz½ [ksy] [ksy oLrq] [ksy inkFkZ vU; oxZ es 'kkfey ugha( fØlel isM+ dk ltkukA 45 Iksíkj ghjk 14 vkHkw"k.k 46 d'ehj i'ehuk 24 oL= 17 drying glasses, Household linen, Infants bed Linen, Jewellery sachets, Kitchen 21 sachets, Kitchen furnishings, Kitchen Linen, Kitchen Towel Mosquito Nets, Net Curtains, Piano Covers, Quilt Covers, Table Runners, Sofa Covers, Seat covers for use in automobiles, Table covers, Table Linen, Table Mats, Table Napkins, Textile articles for kitchen use; Sarees, upattas & Scarfts, Aprons, Babies’ bibs, Casual wear, Casual jackets for women/men, Casual shirts, Cloths, Dressing gowns, Dresses, Eye masks, Head shawls, House robes, House Coats, Kaftans, Ladies long Scarves, Ladies Wear, Quilted jackets, Sandals, Sarongs, Shawls, Silk scarves, Silk Ties. Key Chains; Hand tools and Implements (Hand Operated) Cutlery, Side Arms, Razors; 53 Silver Filigree 6,8,14,1 Bangles, Brooches, 8,20, Bracelets, Arm Bands, 26&28 Ear Rings, Ear Tops, Coatpins, Necklaces, Chains, Tie Pins, Buttons, Paan-Dan, Attar-Dan, Cigarette Boxes, 18 47 ratkowj fp=dyk 16 fp=dyk 48 d'ehj lkst+kuh 26 d<+kbZ f'kYi 49 Ekkykckj dkyh 30 dkyh fepZ fepZ 50 bykgkckn lw[kZ 31 Ckkxokuh mRikn ve:n 51 dkuh 'kkWy 25 'kkWy nhokj ij Vaxus okys fp= vkSj vf/kd] rfd;k vkSj rfd;] Fkzksl dq'ku] fcNkou] nwosV doj] c kh] xík¼,d ;k nks½] 52 ud'kh dakrk 19]20]24 vkSj 25 f'k'kq dk xík] inksZa ds fy, ;kMsZt] oL=ksa ds /kkxs ugkus dk vLrj] ugkus dk 'khV ¼rkSfy;k½ ckFk:e ds lkeku] ckFk:e dk ykbfuu] chu FkSyh dk doj] jtkbZ dk [kksy] pknj] fcNkou oL=] inkZ¼ckgjh½] eksVk ¼esu ykbfuu½ dq'ku [kksy] rfd;s dk [kksy] Vk;ysV 'khV dk doj] inkZ dk diM+k] inkZ dh ykbfuu] djfyu ykbuu inkZ dks yVdk;s tkus oL= dk gksYMj] inZs dks yVdk;s tkus okyk Qkan tks diM+s dk cuku gksrk gS A f[kM+fd;ksa ds fy, inkZ ] jkrsa ds [kkus dk usifdu] crZu iksaNus dk diM+k] 19 Ornamental Boxes, Kum-Kum Boxes, Perfume Tins, Leaf Patterned Purses,Tea Trays, Key Chains, Other Contemporary Monumental Replicas Like Charminar, Hightech city, Globe etc., And Idols of Gods and Goddesses; Purses and Hand Bags; Furniture, Mirrors, Picture, Frames;Brooches, Hair Pins, Tie Pins and Buttons; Decorations for Christmas Trees. Coir Mats, Mattings, 54 Alleppey Coir 27 Carpets, Rugs and Geotextiles. Raw Silk Yarn, Textile and Textile Goods Including Sarees, 55 Muga Silk 23,24&25 Mekhela-Chadar, Readymade Garments, Made ups, Ties. 56 Tellicherry Pepper 30 Pepper Coconut shell products Coconut shell crafts of Kerala 20 of Kerala 57 Screw pine Craft of Kerala, Mats, Wall hangings, Shopping 58 Screw pine crafts of Kerala 27 bags, Parasols, Caparisons, bed mats, boxes, purses, tea coasters, prayer mats. Maddalam – a 59 Maddalam of Palakkad (Kerala) 15 percussion instrument of Kerala. Ganjifa playing cards 60 Ganjifa cards of Mysore (Karnataka) 16 falling under class 16. Woven Durries of 61 Navalgund Durries 24 Navalgund 20 c kZu ds esV] njokts ds insZ] insZ dks yVdk;s tkus okyk] Xykl j[kus okys esV dk ykbfuu] est ij Xykl ds fy, j[kk tkus okyk esV ] jlksbZ ?kj ds leku ds fy, oL= doj ?kj ds Hkhrjh Hkkx dh ltkoV ds diM+s ] diM+s ds fy, iz;qDr gksus okyk ykbfuu ] gkFk dk rkSfy;k] :eky] nhokj ij Vkaxh tkus okyh oLrq,¡] lh/kh ydhjinkZ] dkap dks iksaNs tkus okyk diM+k] ?kjsyw ykbfuu] foLrj dk ykbfuu ] vkHkw"k.k dh FkSyh] jlksbZ ?kj dks ltkus dh oLrqvksa ] jlksbZ ?kj dk rkSfy;k ] ePNj nkuh ] tkyhnkj insZa] fi;kuska ds doj] xís dk [kksy] est dk [kksy] lksQs dk [kksy] xkfM+;ksa ds Vsfcy ij yxus okyk doj] est dk doj] jlksbZ esa iz;qDr gskus okys oLrq,¡] lkM+h] nqiêk vkSj LdkQZ] Åijh tkek] cPpksa dk fccl] jkstejkZ esa igus tkus okys diM+s] L=h;ksa vkSj 21 Karnataka bronze ware – Religious idols, temple 62 Karnataka Bronze Ware 6 bells.and vessels, lamps and other ritual ware. Thanjavur Art plate 63 Thanjavur Art Plate 14 falling 64 Swamimalai Bronze Icons 6 Bronze Icons 65 Temple jewellery of Nagercoil 14 Jewellery 66 Blue Pottery of Jaipur 21 Pottery 67 Molela Clay Idols 21 Molela Clay Idols 68 Kathputlis of Rajasthan 28 Kathputlis Horticulture 69 Mysore Jasmine 31 Commodity Horticulture 70 Udupi Jasmine 31 Commodity Horticulture 71 Hadagali Jasmine 31 Commodity 72 Alleppey Green Cardamom 30 Spices 73 Applique (Khatwa) Work of Bihar 24 & 26 Textile & Embroidery Bedspreads, wall Sujini Embroidery work of hanging cushion & 74 24 & 26 Muzzaffarpur District in Bihar Bolster covers / Saris, Dupattas & Kurtas Utilitarian & 75 Sikki Grass Products of Bihar 20 Ornamental products from sikki grass 76 Ilkal sarees 24 Ilkal Sarees 77 Molakalmuru Sarees 24 Molkalmuru sarees 78 Coorg Green Cardamom 30 Agricultural Products 79 Chamba Rumal 24 Textiles 22 iq:"kksa ds jkstejkZ ds tSdsV] jkstejkZ ds deht] diM+s Mªsflax xkmu] oL=] vk¡[kksa esa yxk;s tkus okyk ekLd] flj esa yxk;s tkus okys 'kkWy ] ?kj esa igus tkus okyk tkek] ?kj esa igus tkus okyk dksV] fL=;ksa ds yacs LdkQZ] L=h ds oL= xeZ tSdsV] pIiy] lsjksaXl] 'kkWy] js'eh LdkQZ] js'eh VkbZ Pkkoh dk psbu% gkFk }kjk iz;qDr vkStkj] pepk] cktwcan] Nqjk] pwM+h] fL=;ksa ds diM+ksa esa yxk;s tkus okyk fiu] dM+k] cktwcan] Ckkyh] dku ds cwans] 53 flYoj fQyhxjh 6]8]14]18]20]26vkSj dksV fiu] usdysl] 28 psSu] VkbZ fiu] cVu] iku nku] vVj nku] flxjsV ckWDl] vkHkw"k.k dk cDlk ] dqe dqe dh fMfc;k] b= dk fVu] if k;ksa ls ltk gqvk ilZ] pk; ds Vsª] dh psbu] vU; ledkyhu Lekjd dk izfr:i tSls pkjehukj] mPprduhd 'kgj] Xyksc vkfn] vkSj nsoh vkSj nsorksvksa 23 G. I. Name of Geographical Class Goods Application No. Indication 80 Dharwad Pedha 29 Milk Products 81 Pokkali Rice 30 Rice Flower Vase, Candle Stand, Photo Frame, Hanging Lamp, Table Lamp, Diya Stands, 82 Bastar Iron Craft 6 & 21 Key Holder, Door Handle, Divwan, Cot, Centre Table, Chairs, Garden items, Arch etc Idols of Local deities, Idols of Nature and human forms, Products, Candle stand, Door handle, 83 Bastar Dhokra 6 & 21 Photo frame, Mirror frame, Flower Vase, Mobile Holder, Face Mask, Water Jug, Key Rings, Ash Tray, etc. Decorative Products: Gods and Goddesses, Wall Panels, Wild Animals and Birds, Carving Scenes – Village Life, Tribal Cultures, Tribal Masks, Tribal Folk Dances with Tribal Motif etc. Furniture with Tribal Motif: Diwan, Sofa Set, 84 Bastar Wooden Craft 20 Dressing Table, Mirror Frame, Dining Set, Chairs, Doors and Door Panels etc. Daily Use Products: Combs, Hairpins, Knives and Other Kitchen, Accessories, Tobacco Cases, Musical Instruments, Jewellery Boxes etc. 85 Monsooned Malabar 30 Coffee Wall Hangings made 86 Pipli Applique Work 27 of textiles Building Materials, 87 Konark Stone Carving 19 Non-metallics and 24 dh ewfrZ] ilZ vkSj FkSyh] ?kj dh oLrq,¡] niZ.k] fp= Qzse % fL=;ksa ds diM+ksa esa yxus okyk fiu] ckyksa esa yxk;k tkus okyk fiu] VkbZ dk fiu vkSj cVu% fdzlel ds isM+ dh ltkoV dh oLrq,¡ 54 vYysIih dkW;j 27 Ukkfj;y ds tVs dk esV ] dkisZV] dacy vkSj HkkSxksfyd oL= 55 Ekqxk js'ke 23]24 vkSj 25 dPpk js'eh ;kuZ] oL= vkSj oL= eky] ftlds varxZr lkM+h ] es[kyk pknj] cus ;k flys gq, diM+s] VkbZ A 56 Rksyhpsjh dkyh 30 dkyh fepZ fepZ 57 dsjy dk Ukkfj;y 20 dsjy ds Ukkfj;y [kksy f'kYi ds [kksy dk mRikn] 58 dsjy ds nsonkj 27 dsjy ds nsonkj ds uDdk'kh dk ds uDdk'kh dk f'kYi] f'kYi] eSV] nhokj esa yxkbZ tkus okyh oLrq,¡] /kwi dh Nrjh] ?kksM+s dk vksgkj] fcLrj dh pVkbZ] cDl ] pk; j[kus dk eSV] iwtk dk eSV 25 Pipes for Building, Asphalt Pitches and Bitumen, Non-metallic Transportable Buildings, Monuments, not of metal, Stone Carving Carpets, Rugs, Mats and Mattings, Linoleum and other 88 Puri Pattachitra 27 materials for covering, existing floors; Wall hanging (Non Textile) Bell & Brass Metal 89 Budhiti bell & brass craft 6 Craft Products Textiles and Textile Goods, Clothing, Carpets, Rugs, Mats and Matting, Linoleum 90 Machilipatnam Kalamkari 24, 25 & 27 and other materials for covering existing floors; Wall Hangings (Non Textile) Wooden Toys: Mirrors, 91 Nirmal Toys and Crafts 20 & 28 Picture Frames Wood : Handicrafts Textiles and Textile 92 Arni Silk 24 & 25 Goods Textiles and Textile 93 Covai Cora Cotton 24 & 25 Goods Textiles and Textile 94 Salem Silk 24 & 25 Goods 95 E. I. Leather 18 Leather 96 Thanjavur Doll 28 Thanjavur Dolls (Toys) 26 59 ikyDdkM 15 eìye~ dsjy dk ¼dsjy½ dk ,d ctkus oky eìye~ midj.k 60 eSlwj ¼dukZVd½ 16 oxZ 16 esa vkus dk xaftQk dkMZ okyk xaftQk [ksyus okyk dkMZ 61 uoyxqM njh 24 uoyxqM ds cqus gq, njh 62 dukZVd ds 6 dukZVd dk dkaL; dkaL; dh oLrq,¡ eky /kkfeZd ewfrZ] eafnj dh ?kaVh] c kh vkSj vU; /kkfeZd oLrq,¡ A 63 ratkowj dh 14 ratkowj dh dykRed Fkkyh dykRed Fkkyh 64 Lokeh eyS dh 6 dkaL; dh oLrq,¡ dkaL; dh oLrq,¡ 65 Ukkxjdksby ds 14 vkHkw"k.k eafnj ds vkHkw"k.k 66 t;iwj ds uhyh 21 feêh dk dke feêh dk crZu 67 eksysyk feV~Vh dh 21 eksysyk feV~Vh dh ewfrZ ewfrZ 68 jktLFkku dh 28 dBiqryh dBiqryh 69 eSlwj pesyh 31 ckx+ckuh oLrq 70 mMqih pesyh 31 ckx+ckuh oLrq 71 gMxyh pesyh 31 ckx+ckuh oLrq 72 vyIih gjk xeZ 30 xeZ elkyk elkyk 27 G.I. App. Name of Geographical Class Goods No. Indication 97 Leather Toys of Indore 18 Leather Toys 98 Bagh Prints of Dhar Textile goods 24 Silk brocades, textile goods,silk sarees, silk jamdhani,jangla 23, 24, sarees,jamawar tanchoi sarees, 99 Banaras Brocades and Sarees 25 & 26 tissue sarees,cut work saree,butidar sarees,etc.,silk embroidery sarees etc. 100 Sankheda Furniture 20 furniture 101 Agates of Cambay 14 Semi precious gemstones. Datia and Tikamgarh Bell Bell metal ware falling under 102 6 Metal Ware class 6 103 Kutch Embroidery 26 & 24 Embroidery and Textile goods Leather goods falling under class 104 Santiniketan leather goods 18 18. 105 Nirmal Furniture 20 Furniture Paintings, works of art framed and unframed and or for 106 Nirmal Paintings 16 & 20 mounting on frames. Art works of wood, works of art of wood. 18, 27, Goods made of leather, wall Andhra Pradesh Leather 107 & hangings, games, playthings and Puppetry 28 toys. Traditional umbrella, Taras, wall hanging Batua letter box, ladies 108 Pipli Applique Craft 24 vanit bag, banners, cushion cover, door screen, money purse, money purse etc. 109 Naga Mircha 31 Chilli 110 Eathomozhy Tall Coconut 31 Coconut 111 Laxman Bhog Mango 31 Mango 112 Khirsapati Himsagar Mango 31 Mango 113 Fazli Mango 31 Mango Mansooned Malabar Robusta 114 30 Coffee Coffee 115 Assam Tea 30 Tea 116 Nilgiri 30 Tea 28 73 fcgkj dk 24 o 26 oL= vkSj vIiyhd ¼[krok½ dlhnkdkjh dk;Z 74 fcgkj ds 24 o 26 fcLrj dk lkeku] eqt¶Qjiqj ftyk nhokj ltkoV dk dk lqthuh lkeku xÌh vkSj dlhnkdkjh dk;Z cksYLVj fcNkuk@lkMh] nqiV~Vk vkSj dqjrk 75 fcgkj dk flDdh 20 flDdh ?kkl dk ?kkl mRikn mi;ksfxrkoknh vkSj vkyadkfjd mRikn 76 bydy lkMh 24 bydy lkMh 77 eksydyeq# lkMh 24 eksydyeq# lkMh 78 dqxZ gjk xeZ 30 —f"k mRikn elkyk 79 pEck #eky 24 oL= 29 th-vkbZ HkkSxksfyd oxZ eky vkosnu la[;k min'kZu dk uke 80 /kkjokM+ isM+k 29 nw/k mRikn 81 iksDdyh pkoy 30 pkoy 82 cLrj ykSg f'kYi 6 o 21 Qwynku] eksecÙkh LVSaM] QksVks Ýs-e] yVdrk ySai] nh;k LVSaM] pkch /kkjd] ëkj gSaMy] nhoku] pkjikbZ] e/; est+] dqflZ;ka] cxhpk oLrq,a] esgjkc vkfnA 83 cLrj /kksdjk 6 o 21 LFkkuh; nsoh&nsorkvksa dh ewfrZ;ka] iz—fr vkSj ekuo vk—fr dh ewfrZ;ka] mRikn] eksecÙkh LVSaM] njoktk gSaMy] QksVks Ýs-e] niZ.k Ýs-e] Qwynku] eksckby /kkjd] psgjk eq[kkSVk] ikuh tx] pkch dk NYyk] ,s'k~Vz~s vkfnA 84 cLrj ydM+h 20 ltkoVh mRikn% nsorkvksa vkSj nsfo;ksa] f'kYi nhokj isuy~] taxyh tkuojksa vkSj if{k;ksaA uD+dk'kh n`'; & xzkeh.k thou] tutkrh; laL—fr] tutkrh; eq[kkSVk] tutkrh; yksd u`R; ds lkFk tutkrh; dFkkoLrq vkfnA tutkrh; dFkkoLrq ds lkFk QuhZpj % nhoku] lkQ+k lsV~] dqflZ;ka] njoktsa vkSj njoktsa isuy~ vkfnA nSfud mi;ksx mRikn% da?kk] cky dk fiu] pkdw vkSj vU; jlksbZ?kj vfrfjDr] rEckdw dsll~] laxhr laca/kh midj.k] tokgjkr cDlsa vkfn 85 ekulwuM+ ekykckj 30 dkWQh 30 86 fiIyh vIiyhd 27 oL= ls cuh nhokj ij Vaxus okyh phtsaA dk;Z 87 dksukdZ ik"kk.k 19 Hkou lkexzh] xSj&/kkrq&fo"k;d vkSj Hkou ds uD+dk'kh fy, ikbi] ,lQkYV dksyrkj vkSj jky] xSj&/kkrq&fo"k;d ifjoguh; Hkou] xSj /kkrq Lekjd] ik"kk.k uD+dk'kh 88 iqjh iV~Vfp= 27 dkyhu] dEcy] pVkbZ vkSj /kkl dh pVkbZ vkSj fo|keku Q+'kZ dks <+k¡ius ds fy, fyuksfyve vkSj vU; inkFkZ; nhokj ij Vaxus okyh pht+ ¼xSj oL=½ 89 cq/khrh /kaVh vkSj 6 /kaVh vkSj ihry /kkrq f'kYi mRikn ihry f'kYi 90 eNyhiV~Vue 24] 25 oL= vkSj oL= eky] iks'kkd] dkyhu] dEcy] dkyedkjh o 27 pVkbZ] vkSj /kkl dh pVkbZ] fon~;eku Q+'kZ dks <+k¡ius ds fy, fyuksfyve vkSj vU; inkFkZ( nhokj ij Vaxusokyh pht+ ¼xSj oL=½ 91 fueZy f[kykSuk 20 o ydM+h dk f[kykSuk% niZ.k] rLohj Ý+se ydM+h% vkSj f'kYi 28 gLrf'kYi 92 vuhZ js'ke 24 o oL= vkSj oL= eky 25 93 dksob dksjk dikl 24 o oL= vkSj oL= eky 25 94 lsye js'ke 24 o oL= vkSj oL= eky 25 95 bZ-vkbZ- peM+k 18 peM+k 96 ratkowj xqfM+;k 28 ratkowj xqfM+;k ¼f[kykSuk½ 31 32 33 lkoZtfud lwpuk lHkh lacaf/kr O;fDr;ksa ds /;ku esa ;g lwpuk yk;k tkrk gS fd HkkSxksfyd min”kZu if=dk dk ewY; fLFkj fd;k gqvk ,d izdk”ku tqykbZ 2004 ls miyC/k gS A ;g ,d f}ekfld izdk”ku gksxk A izR;sd izfr dk ewY; #o 150/- ¼,d lkS ipkl #i;s½ gS A okf’kZd pUnk #o 900/- ¼ukS lkS #i;s½ gksxk A izfro’kZ N % if=dk,a Nik tk,xk A okf’kZd pUnk Hkstus ds bPNqd ÞHkkSxksfyd min”kZu iath;dß ds uke ij psUuS esa vnk djus okyk fMekaM MªkQ~V Hkst ldrk gS A HkkSxksfyd min”kZu iathd`fr] ckSf)d lEink vf/kdkj Hkou] bUMfLVª;y ,LVsV] flM~dks vkj-,e-Mh- xksnke ,fj;k] th-,l-Vh-jksM] fx.Mh] psUuS & 600 032 ds dkÅaVj ij lHkh dk;Zfnolksa esa udn pqdkSrk Hkh fd;k tk ldrk gS A blds ckjs esa vfrfjDr tkudkjh dsfy,] lgk;d iath;d HkkSxksfyd min’kZu] HkkSxksfyd min’kZu iathd`fr] ckSf)d lEink vf/kdkj Hkou] bUMfLVª;y ,LVsV] flM~dks vkj-,e-Mh- xksnke ,fj;k] th-,l-Vh-jksM] fx.Mh] psUuS & 600 032 ls laidZ djsa A nwjHkk’k % 22502091, 92 & 93 QSDl % 22502090 E-mail : [email protected]. ¼go½ ¼oh joh ½ HkkSxksfyd min’kZu iath;d 34 PUBLIC NOTICE It is brought to the notice of all concerned that a priced publication of Geographical Indications Journal is available from July 2004. It would be a bimonthly publication. The cost of each Journal is Rs.150/- (Rupees One Fifty Only). The cost of the Annual Subscription is Rs.900 (Rupees Nine Hundred Only). There will be six issues annually. Interested parties who are desirous of subscribing the Annual Subscription for the above Journal may forward a Demand Draft which should be drawn in favour of “Registrar of Geographical Indications” Payable at Chennai. The public can also remit cash at the counter of Geographical Indications Registry, Intellectual Property Office Building, Industrial Estate, SIDCO RMD Godown Area, G.S.T Road, Guindy, Chennai – 600 032 on all working days. For any further information in this regard please contact:- The Assistant Registrar of Geographical Indications, Geographical Indications Registry, Intellectual Property Office Building, Industrial Estate, G.S.T Road, Guindy, Chennai – 600 032 Tel: 22502091, 92 & 93 Fax No: 22502090 E-mail: [email protected]. Sd. ______(V. RAVI) Registrar of Geographical Indications 35 th-vkbZ-&vkosnu la[;k& 77 ;g vthZ oL= fodkl deh'uj rFkk gFkdj?kk vkSj oL= ds funs'kd] dukZVd ljdkj] la[;k 14/3,] rhljh eafty] vkj- ih bekjr fu:iVxqaMk jksM] csaxywj-560001 us Hksth gS Aeksykdkyeq: lkM+h ds iath ds Hkkx ^v* esa vkSj ml iath ds vthZ vad 77 esa iathd`r djus ds fy, vthZ Hksth xbZ gS A oxZ 24 ds varxZr vkus okys dkQh HkkSxksfyd eky min'kZu ¼iathd`r vkSj cpko ½ fof/k] 1999 ds Hkkx 13 ds miHkkx ¼1½ esa Lohdkj djus gsrq foKkiu ;gk¡ fn;k x;k gS A vkosnd dk uke % oL= fodkl deh'uj gFkdj?kk vkSj oL= ds funs'kd] dukZVd ljdkj irk % la[;k 14/3,] rhljh eafty] vkj- ih bekjr fu:iVxqaMk jksM] csaxywj-560001 HkkSxksfyd min'kZu % eksykdkyeq: lkM+h oxZ % 24 eky% lkM+h 36 G.I. – APPLICATION NUMBER 77 Application is made by The Commissioner for Textile, Development and Director of Handlooms and Textiles, Government of Karnataka, No. 14/3A, 3rd Floor, R.P. Building, Nrupatunga Road, Bangalore - 560001 for registration in Part A of the register of Molakalmuru Sarees under Application No 77 in respect of Sarees falling in Class 24 is hereby advertised as accepted under sub- section (1) of section 13 of Geographical Indications of Goods (Registration and Protection) Act, 1999. Applicant : The Commissioner for Textile Development and Director of Handlooms and Textiles, Government of Karnataka, Address : No. 14/3A, 3rd Floor, R.P. Building, Nrupatunga Road, Bangalore - 560001 Geographical Indication : MOLAKALMURU SAREES Class : 24 Goods : Sarees 37 d½ vkosnd dk uke % oL= fodkl deh'uj gFkdj?kk vkSj oL= ds funs'kd] dukZVd ljdkj [k½ irk % la[;k 14/3,] rhljh eafty] vkj- ih bekjr fu:iVxqaMk jksM] csaxywj-560001 ¼x½ O;fä /mRiknd/ laxBu / ekaxs tkus ij fn;s tk;sxk izkf/kdkj la?k dh lwfp% ¼?k½ ekyksa dk oxZ % rS;kj eky] lkM+h ¼M+½ fufnZfûdj.k % Eksykdkyeq: lkM+h I;ksj flYd lkM+h] 'kq) lskuk vkSj tkap fd, gq, tjh ls cquk tkrk gS A Ckukus dk fooj.k 'kjhj okiZ : 18/ 20 Msfu;j ;k 2 IykbZ vksjxsut+bu js'ke esa fyiVk gqvk ¼,d ghYM eas vkSj 2 ijMsaV½ ckMZj okiZ : 18/ 20 Msfu;j ;k 2 IykbZ vksjxsut+bu js'ke esa fyiVk gqvk ¼2 ghYM eas vkSj 4 ijMsaV½ vfrfjDr okiZ : 'kq) lqugjk tjh vkSj VsLVM tjh 3 Iykb¼1ghYM eas vkSj 2 MasV esa ½ 38 (A) Name of the applicant : Commissioner for Textile Development and Director of Handlooms and Textiles, Government of Karnataka, (B) Address : No. 14/3A, 3rd Floor, R.P. Building, Nrupatunga Road, Bangalore - 560001 (C) List of association of persons / Producers / organization / Authority : To be provided on request. (D) Type of goods : Manufactured goods, Textiles. (E) Specification : Molakalmuru silk sarees are woven using pure silk, pure gold and tested zari. Construction particulars: BODY WARP : 18/20 denier (or) 2 ply twisted filature organzine silk (1 in a heald and 2 per dent) BORDER WARP : 18/20 denier(or 20/22 den. Filature 2 ply twisted silk (2 in a heald and 4 in a dent) EXTRA WARP : Pure gold zari or tested zari 3 ply (1 in a heald and 2 in a Dent) WEFT : 2 Ply or 3 Ply Charka twisted in 3 folds or 2 folds respectively (or) filature silk in 3 folds . REED : 100s.110s, 120s PICKS : 3 PLY TO 4 PLY, 110-120 Picks/ inch WIDTH OF SAREE : 48’’– 50” 39 osQV : 2 Iykb ;k 3 Iykb pj[kk esa 2 ;k 3 QksYM esa fyiVk gqvk ;k Qkbyspj flYd 3 QskYM esa fyiVk gqvk jhM : 100,l] 110,l ] 120 ,l fid : 3 ls 4 Iykb] 110 120 fid bap lkM+h dh pksSM+kbZ : 48” ls 50” lkM+h dh yackbZ : 6-20ehVj Cykmt ds lkFk ckMZj dh pkSM+kbZ : 3” ls 10” nksuksa rjQ iYyw dh yackbZ : 27” ls 36” pkSM+kb lkM+h : 450xzke ls 1200 xzke ¼p½ HkkSxksfyd min'kZu ds uke ¼vkSj fooj.k½ % Ekskydkyeq: lkM+h Eksydkeq: rkyqd dukZVd ds fp=nqxZ ftyk esa gS A eksykdkeq: rkyqd fp=nqxZ ftyk esa casxywj ls 250 fdykseh- ij gS A ;g csaxywj ls 6 fdyks vanj esa gS A ¼csykjh us'kuy gkbos ½ tks dukZVd vka/kzk ds ckMZj esa gS A jk;nqxZ eksyk dyeq: ls 10 fdykseh- ij gS A eksykdkyeq: ,d rjQ pVVkuh ioZr :[kk txg esa gS A rks lw[kk txg gSA ;gka ds yksaxksa dk eq[; is'kk d`f"k ds ckn cqukbZ gS A eksykdkyeq: ,d rjQ pVVkuh ioZr :[kk txg esa gS rks lw[kk txg gS A ;gka ds yksxksa dk eq[; is'kk d`f"k ds ckn cqukbZ gS A eksykdkyeq: ds cgqr ls cqudj lskdqyklkyh] iVVklkyh vkSj ineklkyh leqnk; ds gS A 40 LENGTH OF SAREE : 6.20 mtrs with blouse BORDER WIDTH : 3” to 10 “on each side PALLAV LENGTH : 27” to 36” WEIGHT / SAREE : 450 gms to 1200 gms (F) Name of the Geographical Indication (and particulars): MOLAKALMURU SAREES. Molakalmuru Taluk in Chitradurga District, Karnataka. Molakalmuru taluk is in Chitradurga District- about 250Kms from Bangalore. It is situated about 6 Kms interior to the Bangalore- Bellary National Highway and it is in the Karnataka-Andhra Border. Raidurga is about 10 Kms from Molakalmuru. Molakalmuru is situated in a dry place with rocky hills on one side and is a drought prone area. The main occupation of the people is weaving next to agriculture. Most of the weavers of Molakalmuru belong to Sokulasali, Pattasali and Padmasali communities. The Sokulasali community are the people migrated from Maharastra. It is also said that they are one of the branches of Chatrapati Shivaji community. Pattasali’s belong to Ranibennur in Karnataka and Padmasalis are of Melkote. In the course of time, probably due to political invasions and social relationship, weavers from different areas migrated to Molakalmuru and now it is one of the Oldest and famous silk weaving centers in Karnataka. The weaving of pure silk cloth is a particular feature of Molakalmuru taluk and silk fabrics manufactured here have a good market in the district and other parts of the state. Molakalmuru is also a place of tourist’s interest and visitors have a variety of sight seeing places in the taluk. (G) Description of goods: Molakalmuru Pure silk sarees details: Molakalmuru silk sarees are known for sheer texture and appearance. (2) In the sarees – body, pallav and border portion –warp and weft yarn used are twisted pure silk yarn of different configurations and varieties. (3) Contrast colours are used in borders and pallav portion as compared to body portion and which is one of the hall marks of Molakalmuru sarees and to give a fine shot effect to the body. 41 Lksdqyklkyh leqnk; ds yksx egkjk"Vª ls vk;s ] vkSj ;g Hkh dgk tkrk gS fd ;s N=ifr f'kokth leqnk; dh ,d 'kk[kk gS A iVVklkyh esydksVs ls gS A jktuhfrd geys rFkk lkekftd fj'rs ds dkj.k fofHkUu {ks= ls cqudj vkdj eksykdkeq: esa cl x;s vkSj vHkh ;g lcls iqjkuk rFkk dukZVd izfl) js'eh cqukbZ dsanz gS A eksykdkeq: rkywd 'kq) js'eh diM+s dh cqukbZ fof'k"V dk;Z gS A ;gka cus js'eh oL= dh ftys rFkk jkT; ds vU; Hkkxksa esa cktkj esa cgqr ekax gSA Ekskydkyeq: i;ZVdks dk Hkh LFkku gS A bl rkywd i;VZdksa ds fy, cgqr ls n'kZuh; LFky gSa A N½ Ekky dk fooj.k Eksydkyeq: js'eh lkM+h vyx cukoV rFkk vkd`fr ds fy, tkuk tkrk gS A2½ bl lkM+h esa 'kjhj] iYyw rFkk ckMZj Hkkx okiZ vkSj osQV /kkxs tqM+s gksrs gSa A 'kq) js'eh /kkxs fofHkUu jax ds rFkk izdkj ds gksrs gS A 3½ ckMZj vkSj iYyw esa vyx vyx jax dk iz;ksx fd;k tkrk gS A tks lkM+h ,d fof'k"V gS A tks 'kjhj gks cgqr vPNk izHkko nsrk gS A 4½ lkM+h ds 'kjhj vkSj ckWMh esa vyx vyx jax ykus ds VkbZ vkSj Mkj fof/k dk iz;ksx fd;k tkrk gS A 5½ ;g eksykdkyeq: lkM+h dh ,d vuks[kh izfdz;k gS foijhr ckMZj cqukbZ dk dkjobZ rduhd }kjk nksuksa rjQ cquk tkrk gS A ikjaifjd js'eh lkM+h 3 'kVy dk;Z ls Bksl ckMZj Bksl iYyq rFkk Bksl 'kjhj esa cukbZ tkrh gS A6½ eksykdkyeq: lkM+h dk okiZ eqM+k gksrk gS A vkSj vkdkj ugha fn;k tkrk A7½ ikjaifjd eksydkyeq: js'eh lkM+kh esa 3 'kVy dk;Z nksuksa okiZ vkSj osQV esa rjg ds jax ls ckMZj cquk tkrk gS A tcfd 'kjhj foijhr jax ls cquk tkrk gS A ftlls fd 'kjhj ds okiZ esa vPNk izHkko fey lds A iYyw okiZ vkSj osQV dk jax ckMZj ds jax lkeku gksrk gS A ;g VkbZ vkSj MkbZ rduhd }kjk dh tkrh gS A 8½ lkM+h ds fy, iz;qDr gksus okys jax dRFkk] yky] uhyk] gjk] ihyk LuQ] xqykch rFkk cqudj ds vuqHko ds vk/kkj ij jaxksa fcBk;k tkrk gS A 9½ js'eh lkM+h dh 42 (4) Tie and dye method is used and practiced locally to get the effect of contrast colour of body and Pallav portion of the saree. This process is an unique one for Molakalmuru sarees. (5)Contrast border is woven by Korvai technique of weaving on either side of the saree. Traditional silk saree is woven with 3 shuttle work with Solid Border, Solid Pallav and Solid Body. (6)Molakalmuru saree warp is twisted silk and no size is applied .(7) In traditional Molakalmuru silk saree, though it is a 3 shuttle work , the border is woven with same colour for both warp and weft where as the body is woven with a contrast colour so that of the body warp to give a fine shot effect with body. The colour of the Pallav warp and weft is same as that of border colour . This is done by tie and dye technique.(8) The main colours used for sarees are Maroon, Red, Blue, Green, Yellow, Snuff, Pink and colour combinations are made by sheer experience of weavers.(9) Total length of silk saree with blouse is 6.20 meters or 6.75 yards; width 48” to 50”(10) Weight of sarees varies from 450 gms to 1200 grms. (11)DESIGNS: Traditional designs used are (i) Hamsa, (ii) Rudrakshi, (iii) Vanki, (iv) Lotus, (v) Peacock, (vi) Mangoes.vii) Gandeberunda etc. Normally the designs in the border are in two stripes. (12) Stripes;Check pattern designs with butta design are used in the body.A total of above 3500 traditional weavers are engaged in and around Molakalmuru taluk. (H) Geographical area of Production and Map as shown in page no 54, 55 & 56. (I) Proof of origin: (Historical records) (i) Mysore – state Gazetter – Chitradurga District -1967 (a) Page -170 : Silk weaving “ The weaving of pure silk cloth is confined mostly to Molakalmuru. The weaving lakalmuru has a provincial reputation and nearly half of population of the town is engaged in it …..”(b) – Page 405 – Molakalmuru – 4th Para “The weaving of pure silk cloth is a particular feature of Molakalmuru and silk fabrics manufactured here have a good market in the district and other parts of the state. The weaving industry in the place has a wide reputation and a considerable percentage of the population of the town is engaged in it.” (ii) NABARD – Potential linked credit plan – 2005-’06 – Chitradurga District – Page 62 -3.3.1.2 – Handloom and power loom. “Molakalmur silk sarees produced in the District are very popular in the state” 43 dqy yackbZ 6-20 ehVj ;k 6-75 ;kMZ pkSM+kbZ 48 ls 50 ¼10½ lkM+h dk Hkkj 450 xzke ls 1200 xzke gS A ¼11½ fMtkbu iz;qDr ikjaifjd fMtkbu ¼1½ gelk ¼2½ :nzk{kh ¼3½ cadh ¼4½ yksVl ¼5½ vke xansc:aMk lk/kkj.k ckMZj ds fMtkbu esa nks ydhj gksrs gS A 12½ ydhj psd isVuZ fMtkbu esa cwVk fMtkbu 'kjhj ds fy, iz;qDr gksrk gS A eksydkyeq: rkywd ds vanj rFkk pkjksa vksj dqy 3500 ls ikjaifjd cqudj ls blesa yxs gq, gS A ¼t½ mRifr dk HkkSxksfyd {sk= vkSj uD'kk% 54]55 vkSj 56 ¼>½ mRifk dk lcwr ¼ ,sfrgkfld ½ % ¼1½ eSlwj - jkT; jkti= - fp=nqxZ ftyk -1967 i`"B- 170 js'e dh cqukbZ I;ksj flYd dh cqukbZ” eksydkyeq: rd gh lhfer gS A ykdkyeq: dh cqukbZ vPNk LFkku vkSj yxHkx 'kgj dh vk/kh tula[;k blls tqM+h gS ------” ¼[k½ -i`"B 405 - eksykdkyeq: pkSFkk ifjNsn I;ksj flYd dh cqukbZ eksydkyeq: pkSFkk ifjNsn “I;ksj flYd dh cqukbZ eksydkyeq: dk fof'k"V cukoV gS vkSj ;g mRiUu js'ke dk ftys esa vPNk cktkjh ewY; gS vkSj lkFk gh jkT; ds vU; Hkkxksa esa A bu txgksa esa cqukbZ ds mn;ksx dk vPNk lEEkku gS A vf/kd izfr'kr tula[;k blesa yxh gqbZ gS A” ¼2½ uckjn - iksVsf'k;y fyadM dzsfMV Iysu- 2005 ls 06- fp=nqxZ ftyk -i`"B 62- 3-3-1-2- gFkdj?kk vkSj fctyh dj?kk bl ftys esa mRiUu gksus okys eksykdkyeq: js'eh lkM+h jkT; esa cgqr izfl) gS A ¼3½ if=dk tVk;q 1995 -i`"B 33- nwljk ifjNsn eksykdkyeq: nks dkj.kksa ls izfl) gS A ,d ,frgkfld bekjr vkSj nwljk vkd"kZd ikjaifjd js'eh lkM+h A pkSFkk ifjNsn igys Lokdqylkyh] ineklkyh] iVVklkyh] nsoaxk vkfn bl rjg ds lkM+h cqurs FksA ij vc 44 (iii) Magazine : Jatayu – 1995 Page 33 – 2nd paraMolakalmuru is famous in two ways-one for its historical monuments and other for producing an attractive traditional silk sarees.-4th para Earlier only people belonging to swakulasali, Padmasali, Pattasali, Devanga were weaving this kind of saree but now lingayat, Adidravida and Muslims were also weaving these sarees: (iv)Chitradurga District– Tourist Delight-Karnataka Tourism.“ About 80Kms from Chitradurga, this town is renowned for its hand woven silk textiles” (v) Textile policy – (2004-09) Department of Handlooms and Textiles – page 8.4.1.3: Programmes / initiatives “ To provide designs support to heritage handlooms like Ilkal, Molakalmuru …….”(vi) Details from websites. (a) Molakalmuru –“Centre of pure silk fabric” (vii) Article in Deccan Herald – September 1, 1991. By Mukund V. Kirsur and G.S . Shiva prakash on Molakalmuru sarees. (J) Methods of Production: Procurement of raw material: The dealers of silk yarn purchase the raw material – silk yarn from silk exchange, Bangalore, private dealers and from Karnataka Silk Marketing Board. The silk yarn after doubling and twisting converted into hanks or to a required length and supplied to weavers. Zari is procured from Surat. Dye stuffs and Chemicals for Dyeing is mostly available from Mumbai and supplied through Dyes agents from Bangalore, Gadag and Adoni. Preparation of warp yarn: As per required number of ends, the warp is prepared from silk skiens (hanks) to a required length . Then it is taken for degumming /Bleaching and for dyeing-Normally Border warp is prepared separately. Degumming and Bleaching and Dyeing: The warp yarn in ball form is taken for degumming. Degumming is carried with soap and soda ash in local method. Full bleaching is done by using whitening agent and Hydros (Sodium Hydros Sulphite).The process of dyeing is taken place by skilled dyers. Mostly direct and acid group of dyes are used while metal complex dyes are used rarely. For contrast body and pallav warp, tie and dye technique is used in the dyeing section only. 45 fyaxk;r] vkfnnzofM+ vkSj eqlyeku Hkh bl rjg ds lkM+h cqurs gSa A¼4½ fp=nqxZ ftyk - i;ZVdksa ds fy, vkd"kZd dsanz gS dukZVd Ik;ZVu A “fp=nqxZ ls 80 fdykseh- nwj ;g 'kgj vius gkFk ls cqus js'eh oL= ds fy, tkuk tkrk gS A” ¼5½ oL= uhfr - ¼2004 ls 09½ gFkdj?kk vkSj oL= foHkkx i``"B - 8-4-1-3 dk;Zdze / igy “gFkdj?kk /kjksgj tSls bydky] eksykdkyeq: oL= dks lgkj nsuk ossclkbV ls fooj.k” ¼d½ eksykdkyeq: - 'kq) js'eh oL= dk dsanz A nf{k.k bjkYM dk vkjfVdy flracj 1 1991 ] oh fdjlj eqdqan ch fdjlqn rFkk th ,l f'koizdk'k us fd;k A ×k½ mRiknu fof/k js'eh /kkxs ds Mhyj dPpk eky [kjhnrs gSa js'eh fofue; csaxywj] izkbosV Mhyj vkSj dukZVd js'eh ekdsZV cksZM ls js'eh /kkxk [kjhnrs gSa A js'eh /kkxs dks MfCyax djus ds ckn rFkk ejskM+us ds ckn gasd esa ifjofrZr gksrs gSa A vko';d yackbZ esa ftruk cqudj dks Hkstk tkuk gks A lwjr ls mIyC/k tjh MkbZ dk lkeku vkSj jaxkbZ ds vko';d jlk;u eqacbZ ls izkIr gkssrs gSa A csaxywj ] xMx] vkSj vMksuh ls jaxus okys ,stsaV ds }kjk Hkstk tkrk gS A okiZ ;kuZ dh rS;kjh Nksjksa dh vko';drk ds vuqlkj] flYd yPNs ls vko';d yackbZ esa okiZ rS;kj fd;k tkrk gS A mlds ckn bls fMxfeax / fCyfpax ds fy, fy;k tkrk gS A jaxus ds fy, ckMZj okiZ vyx ls cuk;k tkrk gS A 46 Gaiting up of warp: After dyeing, the warp is spread for cleaning and broken ends if any are being dented. Then the warp is folded into a ball form and gaited on the loom for piecing with the old warp or for a fresh drawing and denting as the case may be as per the required pattern. In some cases , the warp is beamed on weavers’ beam. This system is called Dolly. One such dolly warp may hold 6 to 8 sarees length each of 6.2 mtrs. After beaming the new warp, threads are pieced up on to the old warp threads. Preparation of weft: For preparation of weft, the required quantity of Charka yarn is taken for degumming/bleaching and then dyeing. The dyed yarn is taken for winding on Parivattam made out of bamboo locally known as ULTAE by hand . Weft pirns are wound by using the traditional charkas from the Parivattam. Weaving Generally a warp of 6 – 8 sarees length is prepared where tie and dye technique is employed for pallav portion after drying and denting or piecing with the old warp as the case may be, weaving is started.for extra warp designs of small size,dobbies with 24/48 lever capacity are used . For extra weft designs on body and pallav, jala or adai principle locally known as bail kuchchu is employed . Presently jacquards of 120hooks, 240 hooks are used for all extra warp and weft designs. In recent years computer aided designing is also adopted. The weaving is done mainly by pit looms with fly shuttle and also through a throw shuttle method. – 3 shuttles are used – 1 shuttle for body portion, 2 shuttle for both side borders. The shuttles used are of 12” to 17” length made of buffalo horn. A saree takes 7-8 days for completion. Healds used are cotton or nylon for body and varnished healds are used for extra designs. Reed made of either steel or bamboo is used here. Folding The traditional Molakalmuru sarees are folded similar to that of the folding of traditional Bangalore silk sarees. (K) Uniqueness : Molakalmuru sarees are known for the last 70-80 years for sheer texture, butta, motifs. 47 fMxfeax vkSj fCyfpax vkSj jaxkbZ xsan ds :i esa okiZ ;kuZ ds :i esa fMxfeax ds fy;k tkrk gS A LFkkuh; fof/k esa fMxfeax lksMk jk[k lkcwu ls fd;k tkrk gS A jaxus dh izfdz;k dq'ky jaxusokyksa ls dh tkrh gS A vf/kdrj lh/ks rFkk vEy ds MkbZ dk gh iz;ksx fd;k tkrk gS tcfd /kkrw ds tVhy jaxksa dk iz;ksx dHkh dHkh fd;k tkrk gS A foijhr ckWMh ds fy, vkSj iYyw okiZ ds fy, VkbZ vkSj MkbZ rduhd dk iz;ksx jaxkbZ ds Js.kh esa fd;k tkrk gS A okiZ dks pykuk jaxkbZ ds ckn okiZ dks lQkbZ ds fy, fcNk;k tkrk gS A VwVs gq, Nksj vxj gSa rks dkVk tkrk gS A fQj okiZ dsk ckWy ds :Ik esa eksM+k tkrk gS vkSj iqjkus okiZ ds lkFk VwVus ds fy, ;k u;k fudkyus vkSj vko';drk ds vuqlkj MsafVax ds fy, dj?ks ij pyk;k tkrk gS A dqN ekeys esa okiZ dks cqudj ds che esa pyk;k tkrk gS A blh fof/k dks MkWyh dgrs gSa A ,d ,sls MkWyh okiZ ls 6-2 eh- ds 6 ls 8 lkfM+;ka cuk;h tk ldrh gSa A che pykus ds ckn u;s okiZ /kkxksa dks iqjkus okiZ /kkxska eas pyk;k tkrk gS A osQV dh rS;kjh osQV dks cukus ds fy, vko';d ek=k esa pj[kk /kkxk fMxfeax ;k fCyfpax ;k jaxus ds fy, ys fy;k tkrk gS A jaxk gqvk /kkxk ifjoVVe tks ckal dk cuk gqvk gksrk gS vkSj mYVs :i pj[ks ij yisVk tkrk gS A osQV jhu dks ifjoVVe ls ikjaifjd pj[kk dk iz;ksx djds yisVk tkrk gS A 48 a) General 1. The weaving of pure silk cloth and pure gold and tested zaree are particular features and specialty of Molakalmuru.2.The uniqueness of the saree is its contrast colour in pallav and border portions as compared to the colour of body portion.- i.e. pallav and border – one colour, Body – another colour. 3. Towards attaining contrast colours in border and pallav portions three shuttles are used i.e. 2 shuttles for the borders and pallav and 1 shuttle for body portion. b) Colour uniqueness: 1) Mainly dark colours like Maroon, Red, Blue, Mustard, Green, Yellow, Snuff, Pink, and Black are used in Molakalmuru sarees. c) Design uniqueness: The traditional designs of Molakalmuru sarees are (i) Hamsa (ii) Rudrakshi (iii) Vanki (iv) Lotus (v) Peacock (vi) Mangoes (vii) Gandaberunda etc. In the pallav the designs are bigger in size than the body.Normally the designs are coming in both sides of borders. The colour of pallav warp and weft is the same as that of border colour by using tie and dye technique. d) Sarees viz (i) Rudrakshi, Balamani, Disco, Lakshadeepa are quite famous and noted designs with attractive designs and contrast colours. Any other uniquness 1. The weavers involved in this trade are long standing and hereditary weavers in trade and are well experienced. The yarn used in Molakalmuru sarees are twisted and of fine quality silk yarn and even after long use, these threads never slips out and its original shape and appearance are retained for ever.Molakalmuru sarees are constructed as follows. 2. The quality of Molakalmuru sarees is identified by reed and picks.Reed: 120Nos – 110-120 threads /Inch.Picks: 3Ply yarn. (L) Inspection body: It is proposed by Department of Handlooms and Textiles, Government of Karnataka to form a core team towards ensuring standards, quality, integrity and consistency of goods. The team of members would be 49 cqukbZ okiZ 6 ls 8 lkM+h yach rS;kj dh tkrh gS A ogka VkbZ vkSj MkbZ rduhd ls iYyw iks'kZu esa jaxkbZ dh tkrh gS A lq[kkbZ vkSj MsafVax ;k iqjkus okiZ ls dkVus ds ckn cqukbZ izkjaHk dh tkrh gS A NskVs ls vkdkj ds vfrfjDr okiZ fMtkbu ds fy, MkWfcl 24/ 48 yhoj dh {kerk dk iz;ksx fd;k tkrk gS A iYyw] tkyk] vkMbZ ds vfrfjDr osQV fMtkbu ds fy, LFkkuh; rkSj ij csby dqPNq dgk tkrk gS] dks fu;qDr fd;k tkrk gS A vktdy 120 gqd ls 240 gqd rd dk iz;ksx vfrfjDr okiZ vkSj osQV fMtkbu cukus ds fy, fd;k tkrk gS A gky gh ds lkyksa esa dEi;wVj }kjk cuk;s fMtkbu dks Hkh cuk;k tk jgk gS A cqukbZ dk dke eq[;r fiV dj?ks ls] Iykb 'kVy vkSj Fkzks 'kVy ds }kjk fd;k tkrk gS A fof/k 3 'kVy dk iz;ksx fd;k tkrk gS A 1'kVy 'kjhj Hkkx ds fy,] 2 'kVy nksuksa rjQ ckWMZj ds fy, A iz;qDr gksus okys 'kVy 12” ls 17” yacs vkSj HkSal ds lha?k ds cus gksrs gSa A ,d lkM+h dks iwjk gksus esa 7 ls 8 fnu yxrk gS A 'kjhj ds fy, iz;qDr gksus okys ghYM lwrh ;k ukbykWu ds cus gkssrs gSa vkSj vfrfjDr fMtkbu ds okWjfu'k fd, gq, ghYM dk iz;ksx fd;k tkrk gS A LVhy ;k ckal ls cus jhM dk iz;ksx fd;k tkrk gS A eksM+uk ikjaifjd eksydkyeq: lkM+h dks ikjaifjd csaxywj js'eh lkM+h dh rjg gh eksM+k tkrk gS A V½ vuks[kkiu eksykdkyeq: lkM+h fiNys 70 80 lkyksa ls mÙe cukoV] cwVk vkSj vkd`fr ds fy, tkuk tkrk gS A d½ 1- I;ksj flYd lkM+h dh cqukbZ vkSj 'kq) lksuk tkapk x;k tjh eksykdkyeq: lkM+h dh fof'k"Vrk gS A 50 1. Dy-Director Textiles, Department of Handlooms, Government of Karnataka, Bagalkote – Member Secretary. 2. Dy Director, Weavers service centre, Bangalore – Member. 3. Central silk Technological research Institute, Bangalore – Member. 4. A member from a leading society in Molakalmuru. 5. Karnataka Handloom Development Corporation, Ilkal town – Member. 51 2- bl lkM+h dk vuks[kkiu gS iYyw vkSj ckMZj ds Hkkx ds jax dk vyx ;k foijhr gksuk A vr iYyw vkSj ckMZj ,d jax dk] 'kjhj nwljs jax dk A 3- iYyw vkSj ckMZj esa vyx jax ykus ds fy, rhu 'kVy dk iz;ksx fd;k tkrk gS A ckMZj vkSj iYyw ds fy, nks 'kVy vkSj 'kjhj ds Hkkx ds fy, ,d 'kVy dk iz;ksx fd;k tkrk gS A [k½ jax dk vuks[kkiu 1- fo'ks"k :Ik esa es:u] yky ] uhyk ] ljlsak dk jax] gjk] ihyk] LuQ] xqykch vkSj dkys jax dk iz;ksx eksykdkyeq: lkM+h ds fy, fd;k tkrk gS 2- x½ fMtkbu dk vuks[kkiu fMtkbu iz;qDr ikjaifjd fMtkbu ¼1½ gelk ¼2½ :nzk{kh ¼3½ cadh ¼4½ yksVl ¼5½ vke xansc:aMk A'kjhj dh vis{kk iYyw esa cM+s fMtkbu gksrs gSa A lk/kkj.kr fMtkbu ckMZj ds nksuksa rjQ gksrs gSa A VkbZ vkSj MkbZ rduhd ls iYyw ds okiZ vkSj okiZ vkSj osQV dk jax ckMZj ds jax ds leku gksrk gS A ?k½ lkM+h 1- :nzk{k] ckykeuh] fMLdks] y{;nhi vkfn foijhr jax rFkk vkd"kZd fMtkbu ds lkFk fo[;kr fMtkbu gSa A bl cqukbZ esa yxs gq, O;kikj yacs pyus okys rFkk O;kikj ih 52 2- eksykdkyeq: lkM+h dh xq.koÙk dks jhM vkSj ihd ls irk yxk;k tk ldrk gS vU; dksbZ vuks[kkiu fMtkbu ds lkFk fo[;kr fMtkbu gSa A bl cqukbZ esa yxs gq, O;kikj yacs pyus okys rFkk O;kikj ih B½ tk¡p fudk; gFkdj?kk rFkk oL= foHkkx] dukZVd ljdkj }kjk ;g izLrko j[kk x;k fd eky dh Izkekf.kdrk] xq.koÙk] etcwrh vkSj /kkj.k {kerk cuk;s j[kus ds fy, ,d ny xfBr dh tk;sxh A 1- mi - funs'kd oL= ] gFkdj?kk foHkkx ] dukZVd ljdkj cxydksV lnL; - lpho 2- mi funs'kd] cqudjksa ds lsok dsanz] csaxywj -lnL; 3- dsanzh; js'eh rduhdh 'kks/k laLFkku] csaxywj- lnL; 4- eqyqdkyeq: ds mPp lekt dk ,d lnL; 5- dukZVd gFkdj?kk fodkl fuxe] bydky 'kgj -lnL; 53 54 55 56 th-vkbZ-&vkosnu la[;k& 85 ;g vthZ dkQh cksMZ ¼O;kikj vkSj okf.kT; ea=ky; ds varxZr dkuwuh la?kBu] Hkkjrh; ljdkj½ la[;k- 1] Mk vacsrdj fofn ] csaxywj – 560 001] dukZVd Hkkjr us Hksth gS A ekulwu ekykckj vjsfcdk dkQh ds iath ds Hkkx ^v* esa vkSj ml iath ds vthZ vad 85 esa iathd`r djus ds fy, vthZ Hksth xbZ gS A oxZ 30 ds varxZr vkus okys dkQh HkkSxksfyd eky min'kZu ¼iathd`r vkSj cpko ½ fof/k] 1999 ds Hkkx 13 ds miHkkx ¼1½ esa Lohdkj djus gsrq foKkiu ;gk¡ fn;k x;k gS A vkosnd dk uke % dkQh cksMZ ¼O;kikj vkSj okf.kT; ea=ky; ds varxZr dkuwuh la?kBu] Hkkjrh; ljdkj½ irk % dkQh cksMZ la[;k- 1] Mk vacsrdj fofn ] csaxywj – 560 001] dukZVd Hkkjr HkkSxksfyd min'kZu % ekulwu ekykckj vjsfcdk dkQh oxZ % 30 eky% dkQh 57 G.I. – APPLICATION NUMBER 85 Application is made by Coffee Board (A Statutory organization under the control of the Ministry of Commerce & Industry, Govt. of India), No.1, Dr.Ambedkar veedhi, Bangalore-560 001, Karnataka, India, for registration in Part A of the register of Monsooned Malabar Arabica Coffee under Application No 85 in respect of Coffee 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. Applicant : Coffee Board (Ministry of Commerce & Industry, Govt. of India) Address : Coffee Board, No.1, Dr.Ambedkar Veedhi, Bangalore - 560 001, Karnataka, India. Represented by: K&S Partners, 4121/B, 6TH Cross, 19 A Main, HAL II Stage (Extension) Bangalore-560038 Geographical Indication : MONSOONED MALABAR ARABICA COFFEE Class : 30 Goods : Coffee 58 ¼d½ vkosnd dk uke % dkQh cksMZ ¼O;kikj vkSj okf.kT; ea=ky; ds varxZr dkuwuh la?kBu] Hkkjrh; ljdkj½ ¼[k½ irk % dkQh cksMZ la[;k- 1] Mk vacsrdj fofn ] csaxywj – 560 001] dukZVd Hkkjr ¼x½ O;fä /mRiknd/ laxBu / ekaxs tkus ij fn;s tk;sxk izkf/kdkj la?k dh lwfp% ¼?k½ ekyksa dk oxZ % d`f"k eky ¼M+½ fufnZfûdj.k % Ekkulwu eykckj vjsfcdk dkWQh dks pkj fofHkUu Jsf.k;ksa esa rS;kj rFkk O;kikj fd;k tkrk gS A ekulwu eykckj vjsfcdk ,,, ] ekulwu eykckj vjsfcdk ,,] ekulwu eykckj vjsfcdk ,] ekulwu eykckj vjsfcdk Vªkb,sst A ekulwu eykckj vjsfcdk dkWQh ds fofHkUu Jsf.k;ksa ds fu/kkZfjr fufnZf"Vdj.k uhps fn;k x;k gS A 59 (A) Name of the applicant : Coffee Board (Ministry of Commerce & Industry, Govt. of India) (B) Address : Coffee Board, No.1,Dr.AmbedkarVeedhi, Bangalore - 560 001, Karnataka, India. Represented by: K&S Partners, 4121/B, 6TH Cross, 19 A Main, HAL II Stage (Extension) Bangalore-560038 (C) List of association of persons / Producers / organization / Authority : To be provided on request. (D) Type of goods : Agricultural goods. (E) Specification : The Monsooned Malabar Arabica coffees are prepared and traded in four different grades viz., Monsooned Malabar Arabica-AAA; Monsooned Malabar Arabica–AA; Monsooned Malabar Arabica – A and Monsooned Malabar Arabica Triage. The specifications prescribed for various grades of Monsooned Malabar Arabica coffee are given below. 60 ekulwu eykckj vjsfcdk ds Jsf.k;ksa dk fufnZf"Vdj.k Js.kh Nkuus dk LVsaMj Xkjcyhu Vªkb,t dh Chkchch dh dk voLFkk lgu'khyrk lgu'khyrk 7-50 feeh ds Nsn Xaknxh ls ekulwu ds Nyuh esa de ls lkQ vf/kdre dqN ugha eykckj de Hkkj esa 90 2 izfr'kr izfr'kr /kkj.k 'kfDr vjsfcdk 1-5 izfr'kr Hkkj ls Hkkj ,,, vf/kd ugha gksuh pkfg, ftlls fd 7- 10 feeh Nyuh ds Nsn ls fudy lds ekulwu 7-10 feeh¼Ldzhu eykckj 18½ ds Nsn ds vf/kdre dqN ugha vjsfcdk Nyuh esa de ls Xaknxh ls 2 izfr'kr de Hkkj esa 90 lkQ Hkkj ,, izfr'kr /kkj.k 'kfDr 1-5 izfr'kr Hkkj ls vf/kd ugha gksuh pkfg, ftlls fd 6-70¼Ldzhu 17½ feeh Nyuh ds Nsn ls fudy lds 61 GRADE SPECIFICATIONS OF MONSOONED MALABAR ARABICA GRADE SIEVE STANDARD GARBLIN TOLERANC TOLERANC G STATUS E OF E OF BBB TRIAGE MONSOON Minimum 90% by weight Clean Maximum Nil ED retention on a sieve with garbled 2% by MALABAR- round holes of 7.50 mm weight AAA (Screen-19) Not more than 1.5% by weight shall pass through a sieve with round holes of 7.10 mm (Screen-18) MONSOON Minimum 90% by weight Clean Maximum Nil ED retention on a sieve with garbled 2% by MALABAR- round holes of 7.10 mm weight AA (Screen-18). Not more than 1.5% by weight shall pass through a sieve with round holes of 6.70 mm (Screen-17) MONSOON Minimum 75% by weight Clean Maximum Nil ED retention on a sieve with garbled 3% by MALABAR- round holes of 6.70 mm weight A (Screen-17). Not more than 1.5% by weight shall pass through a sieve with round holes of 6.00 mm (Screen-15) MONSOON Minimum 90% by weight ------3% ED retention on a sieve with MALABAR round holes of 6.00 mm ARABICA (Screen-15) TRIAGE (F) Name of the Geographical Indication (and particulars) : “Monsooned Malabar Arabica Coffee” from India (G) Description of goods: Monsooned Malabar Arabica coffee is a unique specialty coffee from India. This specialty coffee derives its name from the region (Malabar) and the special process (monsooning) involved in preparing it. 62 ekulwu 6-70 feeh¼Ldzhu Xaknxh ls vf/kdre dqN ugha eykckj 17½ ds Nsn ds lkQ 2 izfr'kr Nyuh esa de ls vjsfcdk de Hkkj esa 75 Hkkj ,,, izfr'kr /kkj.k 'kfDr 1-5 izfr'kr Hkkj ls vf/kd ugha gksuh pkfg, ftlls fd 6-00 feeh ¼Ldzhu 15½ Nyuh ds Nsn ls fudy lds ekulwu 6-00 feeh ¼Ldzhu Xaknxh ls vf/kdre dqN ugha 15½ ds Nsn ds lkQ eykckj 2 izfr'kr Nyuh esa de ls vjsfcdk de Hkkj esa 90 Hkkj izfr'kr /kkj.k 'kfDr ,,, ¼p½ HkkSxksfyd min'kZu ds uke ¼vkSj fooj.k½ % Hkkjr ls Ekkulwu eykckj vjsfcdk dkWQh N½ Ekky dk fooj.k Ekkulwu eykckj vjsfcdk dkWQh Hkkjr dk vuks[kk fof'k"V dkWQh gS A bl fof'k"V rjg dk dkQh dk uke eykckj {ks= ls fudyk gS vkSj bldsk cukus ds fy, ,d fof'k"V rjg izfdz;k¼ekulwu½ dk iz;ksx fd;k tkrk gS A Ekkulwu eykckj vjsfcdk dkWQh 63 Monsooned Malabar Arabica coffee is carefully prepared by using the raw coffee beans (green beans), obtained from the whole crop cherry of Arabica coffee (Coffea arabica L.). The raw beans are subjected to monsooning process, during the South West monsoon period, at the specialized coffee curing works situated in the Malabar coast region stretching from Mangalore in Karnataka to Kozhikode (Calicut) in Kerala. By virtue of the unique natural elements present in the Malabar region of West coast, monsooning is a special process specific to the West Coast region of the country carried out only during the South-West monsoon season (June-September) when the atmospheric winds are fully saturated with moisture (up to 100% Relative Humidity). During the monsooning process, many qualitative and quantitative changes occur in the coffee beans which impart a characteristic cup quality. The monsooning process makes the beans to swell to almost double their original size, change the colour from the initial golden brown colour to pale yellow/ straw colour. In the cup Monsooned Malabar Arabica coffee exhibit good body/ strength, mild acidity, rich toned sweeter and mellow taste which is the uniqueness of the specialty Monsooned Malabar Arabica coffees. Mellow reflects a harmonious balance in the body, not too acidic and not too bitter. Monsooned Malabar Arabica coffees are used in variety of ways. Monsooned Malabar Arabica coffee commands a premium in overseas market not only for its distinctive quality also for its best blending attributes. These coffees are mainly used in blends to add body, crema and increase sweetness in the cup. India has established its unique identity as a single source of Monsooned Malabar Arabica coffees to the world market. During 2006-07, India exported about 3,000MT of Monsooned Malabar Arabica coffee with an export earning of Rs.34.6 crores. 64 dPps dkWQh¼gjs chUl½ ls cuk;k tkrk gS ] tks iwjs vjsfcdk dkWQh ds psjh ls fudyrk gS A ¼dkWQh vjsfcdk ,y½ dPps chUl dks nf{k.k if'pe ekulwu nkSjku ekulwu izfdz;k tks dkWQh lkQ djus dk fof'k"V dke gS vkSj eykckj rV ij dukZVdk ds esaxywj ls dsjyk ds dksfykdskM ¼dkyhdV½ rd QSyk gqvk gSa] esa ds fy, ekulwu izfdz;k esa Hkstk tkrk gS A ekykckj {ks= ds if'pe rV ij vuks[ks izd`frd rRo ekStwn gksus ds dkj.k ;g fof'k"V izfdz;k tks dsoy if'pe rV ij gh dh tk ldrh gS vkSj og Hkh nf{k.k if'pe ekulwu ¼twu flracj½ ds nkSjku tc okrkoj.k esa ueh NkbZ jgrh gS ¼100 izfr'kr fjysfVo vknzZrk½A ekulwu izfdz;k ds nkSjku cgqr lh xq.kRoiw.kZ rFkk ?kuRoiw.kZ ifjorZu dkWQh chUl esa vkrs gS tks mlesa vPNh xq.kork yrk gS A ;g ekulwu izfdz;k chUl dks ewy vkdkj ls nqxqus vkdkj esa c 65 (H) Geographical area of Production and Map as shown in page no 89. Green coffee beans obtained from the whole crop cherry of Arabica (Coffea arabica L.) grown in different regions of the country are used for preparing Monsooned Malabar Arabica coffee. The Arabica cherry coffee beans are produced in coffee estates located in the following Arabica coffee growing regions of the country. • Karnataka State: Baba Budan Giris, Chikmagalur, Manjarabad, Coorg and Biligiris regions • Tamil Nadu State: Nilgiris, Sheveroys, Pulneys and Anamalais regions • Andhra Pradesh & Orissa: Araku Valley region. The raw coffee beans are produced in estates located in hill slopes at higher elevations. The geographic and climatic conditions prevailing in Arabica coffee growing regions are as follows. Factors Arabica Soils Deep, friable, rich in organic matter, well drained and slightly acidic (pH 6.0-6.5) Slopes Gentle to moderate slopes Elevation 1000-1500 m MSL Temperature 150 C-250 C; cool, equable Relative humidity 70-80% Annual rainfall 1600-2500 mm Shade Mixed two tier shade comprising of evergreen trees The major varieties of Arabica coffee utilized in preparation of Monsooned Malabar Arabica coffee are S.795, Sln.4, Sln.5A, Sln.5B, Sln.6, Sln.9 and Sln.12 (Cauvery) released by the Central Coffee Research Institute of the Coffee Board. 66 ¼t½ mRifr dk HkkSxksfyd {sk= vkSj uD'kk % 89 Ekkulwu Ekykckj vjsfcdk dkWQh ns'k ds fofHkUu {ks=ksa esa mxus okys vjsfcdk ds psjh Qly ls fudyus okys gjs dkQh chUl ls rS;kj fd;k tkrk gS Avjsfcdk psjh dkQh chUl ns'k ds vjsfcdk dkQh mxkus okys {ks= ds dkQh ,LVsV esa mxk;k tkrk gS A 1-dukZVd jkT; ] ckck cqnku fxfjl] fpdeaxywj] dqxZ rFkk fcyfxfjl {ks= 2-rfey ukMw jkT;] uhyxhjh] 'ksojks;sl] iqyusl vkSj vukekysbl {sk= 3-vka/kzizns'k vkSj mM+hlk ] vjDdq ?kkVh {ks= dPps dkQh chUl mpkbZ esa igkM+ksa ds Dkjd vjsfcdk feVVh Xkgjk] HkqjHkqjk] mPp dkcZfud rRo] vPNh flapkbZ dh {kerk vkSj gYdk veyh; ¼ih,p6-0 6-5½ 67 The process of monsooning is carried out in specialized coffee curing works under controlled conditions in the Malabar region of West Coast stretching from Mangalore in Karnataka to Kozhikode (Calicut) in Kerala during the South West monsoon period (June-Sept.). The climatic conditions prevailing in the Malabar Coast during the South West monsoon months are described here under. Month Temperature (OC) Relative Humidity (%) Min. Max. Min. Max. Mean June 23.0 33.0 66.0 98.0 78.0 July 22.0 31.0 69.0 94.0 86.0 Aug. 23.0 32.0 69.0 98.0 88.0 Sept. 23.0 33.0 76.0 99.0 87.0 (I) Proof of origin : (Historical records) Historically, “Monsooning” of coffee first happened quite by accident in the days of sailing ships, when it took about six months for unwashed (cherry coffee) coffees to reach the Europe. During this period of long voyage from the Malabar Coast to the Europe, the coffee on account of being in the damp hold of ships exposed to sea winds saturated by high humidity, lost its original colour and acquired a special aged coffee flavour which was liked by the consumers in the Europe. However, with the opening of Suez and speedy transport by steam ships, the transportation time over the seas has drastically reduced to about one month and the coffees reached the European destination without prolonged exposure to high humidity winds over the sea. As a result, the unwashed cherry coffees reached Europe without the characteristic musty monsooned flavour. This led to a compliant from the European consumers who missed the distinctive musty flavour of the unwashed Indian coffees (Nagabhushan Rao, 1989). 68 dkQh cksMZ ds dsanzh; vuqla/kku laLFkk }kjk fudkys x;s ekulwu ekykckj vjsfcdk dkQh dks rS;kj djus esa iz;qDr gksus okys vjsfcdk dkQh ds eq[; izdkj S.795,sln.4, slnB, sln.5B, sln6, sln9 and sln12 (dkosjh ½ vkfn gS A dPps chUl dks nf{k.k if'pe ekulwu nkSjku ekulwu izfdz;k tks dkWQh lkQ djus dk fof'k"V dke gS vkSj eykckj rV ij dukZVdk ds esaxywj ls dsjyk ds dksfykdskM ¼dkyhdV½ rd QSyk gqvk gSa] esa ds fy, ekulwu izfdz;k esa Hkstk tkrk gS A nf{k.k if'pe ekulwu ds eghukas ds nkSjku ekykckj rV O;kIr tyok;q dh fLFkfr dk fooj.k ;gka fn;k tk jgk gS A eghuk Rkieku ¼° lsxz½ visf{kr vknzZrk ¼%½ U;wu vf/kd U;wu vf/kd ehu twu 23-0 33-0 66-0 98-0 78-0 tqykbZ 22-0 31-0 69-0 94-0 86-0 vxLr 23-0 32-0 69-0 98-0 88-0 flracj 23-0 33-0 76-0 99-0 87-0 ¼>½ mRifk dk lcwr ¼,sfrgkfld½ % ,frgkfld :Ik esa dkQh dh ekulwu izfdz;k vpkud gh tgkt es O;kikj ds nkSjku izkjaHk gqbZ ] tc fcuk /kqys dkQh dks ;qjksi igwapus esa N eghus yxrk Fkk A ekykckj rV 69 One of the earliest references to monsooning of Indian coffee is made by Cecil Gifford way back in January 1950 in an article titled “Monsooning of Robusta Coffee” published in the ‘Indian Coffee’ Journal. In his article, Gifford describes the making of monsooned coffee and goes on to mention that a large portion of the sales of coffee in the world’s markets before the war were Monsooned coffees, which were sold at high prices. Later in the year 1957, Mr.M.S.P.Rajah, an eminent planter from Sheveroys, in his capacity as a Member of Coffee Board had toured many European countries as a member of Indian Trade delegation and in his report stressed the need for reintroducing the monsooned coffees for exports, which was affected due to world war (Rajah, 1957). In January 1963, Dr.V.Subrahmanyan et.al. of the Central Food technological Research Institute (CFTRI), Mysore discussed the various physico- chemical and biological changes associated with the monsooning of coffee and various factors influencing the production of a good quality monsooned coffee. In March 1989, Mr.L.Nagabhushan Rao, a Market Research Office of the Coffee Board discusses the origin, preparation and export of monsooned coffee in his article appearing in ‘Indian Coffee’ Journal. Over the years, the Monsooned Malabar coffee has been well recognized as the unique offering of India to the world specialty coffee market by coffee aficionados, researchers, coffee traders and consumers worldwide. (J) Method of Production: Production and primary processing of raw cherry coffee beans at estate level: Monsooned Malabar Arabica coffee being a specialty coffee, only ‘A’ grade beans 70 ls ;qjksi tkus ds nkSjku tc eky igwapus esa cgqr le; yxrk Fkk] rc tgkt esa lafpr dkQh lewnz ds gok mPp vknzZrk ls Hkjk Fkk ]ds lEidZ esa vkus ls dkQh dk viuk ewy jax [kks x;k vkSj ,d fo'ks"k rjg Lokn vkus ls ;qjksi ds xzkgdksa }kjk cgqr ilan fd;k x;k A tcfd xfr'khy okguksa ds vk tkus ls lewnz ds }kjk ;krk;kr dk le; cgqr de gksdj flQZ ,d eghus esa gh vf/kd lewnz ds ok;q lEidZ esa vk;s fcuk gh ;qjksi yxus yxk A ftldh otg ls fcuk /kqys psjh dkQh fcuk fdlh lqxa/k ds rFkk vius xq.k ds ;qjksi igwapus yxk A ftldh otg ls ;qjksih; xzkgdksa tks fcus /kqys Hkkjrh; dkQh esa ml vyx rjg ds dkQh ds Lokn rFkk xa/k dsk pkgrs Fks ]ds }kjk f'kdk;rs feyus yxhA ftlls dh dkQh ds fu;kZrd us bl rjg ds dkQh dh ekax ds dkj.k ekykckj rV essa dkQh ds ekulwu dh izfdz;k dsk [kkst fudkyk vkSj egkjr gkfly dh A vkSj ftlds }kjk mUgksaus vuks[ks rjg ds xa/kiw.kZ rFkk Lokn iw.kZ dkQh tks ukoZs] Qzkal rFkk LohtjySaM ds xkzgdksa }kjk cgqr ilan fd;k x;k Fkk] dks mRiUu fd;k FkkA Hkkjrh; ekulwuh dkQh dk lcls izkphu funs'k lsfly fxQksZM ds }kjk tuojh 1950 esa fn;s x;s ekulwuh jksclrk dkQh ds uke ls Hkkjrh; dkQh if=dk esa izdkf'kr gqvk ] ftlesa fxQksZM us ekulwuh pk; cukus dh fof/k dks crkus ds lkFk lkFk ;g crk;k gS fd ;q) ds iwoZ fo'o cktkj esa dsoy ekulwuh pk; dk gh fodz; gksrk Fkk vkSj maps nkeksa ij Hkh fcdrk Fkk A ckn esa 1957 esa 'ksojks;l ls Jh ,e- ,l- ih jktu ,d iz[;kr o`{k yxkus okys us dkQh cksMZ ds lnL; gksus ds ukrs ls lkFk Hkkjrh; O;kikj izfrfuf/k ds :i cgqr ls ;qjksih; ns'kksa dh ;k=k dh vkSj vius fjiksZV esa ekulwuh dkQh ds iqu fu;kZr ij tksj fn;k ] tks fo'o ;q)¼jktk] 1957½ ds dkj.k izHkkfor gqvk Fkk A 1963 esa eSlwj ds dsafnz; LokLF; rduhd 'kks/k laLFkk ds MkW- lqczefu;e us ekulwuh dkQh ds fofHkUu HkkSfrd-jklk;fud vkSj tSfod ifjorZuksa vkSj vPNs xq.kork ds ekulwu dkQh ds mRiknu dsk izHkkfor djus okys dkjdksa ij ppkZ fd;k A ekpZ 1989 esa dkQh ds ekdsZV fjlpZ dk;kZy; ds ,y ukxHkw"k.k us bldh mRifr] cukus 71 retained on a sieve of 6.65mm obtained from whole crop cherry (dry processed) of Arabica coffee are used in its preparation. The production of Arabica cherry coffee (raw material for preparation of Monsooned Malabar Arabica coffee) at estate level is done by adopting Good Agricultural Practices (GAP) involving Integrated Nutrient Management (INM) and Integrated Pest Management (IPM) practices in the conventional estates as well as the package of practices prescribed for organic coffee in case of certified organic coffee. Estate level processing is carried out by adopting Good Manufacturing Practices (GMP). The Arabica cherry coffees are dried to a moisture content of 11% ± 0.5% at the estate level. Secondary processing of raw cherry coffee beans at curing works: The dried Arabica cherry coffee from the estates is procured by the coffee curing works located in the Malabar Coast region and are subjected to secondary processing which involves hulling (removal of dry outer fruit cover i.e., husk), grading, sorting to remove defects. After grading and sorting, only the ‘A’ grade beans are taken for monsooning and the remaining grades are traded separately as such without monsooning. Monsooning of arabica cherry coffee: The Monsooned coffee curing works located in the Malabar Coast commence the monsooning process during the active South West monsoon season (June-Sept) in highly humid weather conditions. In this process the ‘A’ grade beans of arabica cherry coffee are spread in the well ventilated cement floored warehouses in layers of 10cm to 15cm thickness and subject them to frequent raking at an interval of about every 3 hours, so as to ensure uniform exposure of beans to the monsoon winds. The saturated winds enable the beans to absorb moisture to about 14-15% in about 10 days time. 72 dh fdz;k vkSj blds fu;kZr ds fo"k; esa Hkkjrh; dkQh if=dk esa ,d ys[k esa ppkZ fd;k A bu lkyksa esa ekulwu ekykckj dkQh dks dkQh vfQd'kuMksl] 'kks/kd] dkQh O;kikjh rFkk fo'o Hkj ds xkzgd ] fo'o fof'kf"V cktkj dks fn;k x;k ,d vuks[kk rksQk ds :i esa tkuk tkus yxk A ×k½ mRiknu fof/k ,lVsV Lrj ij dPps dkQh chUl dk mRiknu vkSj izkFkfed izfdz;k Ekkulwu ekykekj vjsfcdk dkQh fof'k"V dkQh gksus ij Hkh dsoy ^,* Js.kh dk chUl vjsfcdk dkQh ds iwjs psjh Qly ls izkIr fd;k tkrk gS flQZ ogh 6-65 feeh ds Nyuh esa jg ikrk gsS A ftls blds rS;kjh esa iz;ksx fd;k tkrk gS A vjsfcdk dk psjh dkQh ¼ekulwu ekykckj vjsfcdk dkQh dks cukus ds fy, dPpk eky½dk mRiknu ,LVsV Lrj ij vPNh rjg d`f"k iz.kkyh ftlesa bafVxzsVsM U;wfVª,asV esustesaV rFkk bafVxzsVsM isLV esustesaV dk iz;ksx ;gka fd;k tkrk gS AlkFk gh lkFk izekf.kr dkcZfud dkQh ds dkcZfud dkQh ds fy, fu/kkZfjr fof/k dk Hkh iz;ksx ;gka fd;k tkrk gS A xqM esU;qQsdpfjax izsdfVl ds }kjk ,LVsV Lrj dh izfdz;k dh tkrh gS A 'kqf)dj.k ds le; dPps psjh dkQh chUl dh nwljh izfdz;k Ekkykckj rVh; {ks= esa dkQh 'kqf)dj.k ls mIyC/k lw[ks vjsfcdk psjh dkQh dks nwljh izfdz;k ds fy, Hkstk tkrk gS tgka fNydk mrkjus¼Qy ds lw[ks vkoj.k dks mrkjus dk dke] ftls gLd dgk tkrk gS A ½] NkVus rFkk [kjkc Hkkxksa dks vyx djus dk dke 73 Later, the coffees are packed loosely in gunny bags upto half the capacity without stitching and arranged in stacks of four bags high in rows by leaving sufficient space in between the rows, to enable the monsoon air to circulate freely around each bag. The coffees in bags are bulked and repacked once a week and rearranged in rows as stated above, to prevent them getting mouldy and to ensure even monsooning. This entire process of monsooning completes in about 12-16 weeks time. The coffees are considered fully monsooned when the beans assume pale yellow/ straw colour. At this stage, the coffees are polished by passing through the polishers/ hullers (without blades) to give a slight shine. At this stage, the moisture content of monsooned coffee would be in the range of 13% to 14.5% ± 0.5%. (Final moisture content of finished product) They are then passed through grading machines to obtain various grades of Monsooned Malabar Arabica coffees viz., Monsooned Malabar Arabica-AAA; Monsooned Malabar Arabica – AA; Monsooned Malabar Arabica – A and Monsooned Malabar Arabica Triage. Finally, the graded coffees are manually garbled (sorted) where the un- monsooned hard beans, black beans and cuts are removed and bulked gradewise to bring in uniformity within the grade. After bulking, the coffee is packed in clean gunny new bags and fumigated before storage. The monsooned coffee is highly susceptible to the attack of coffee bean weevil (Aracerus fasciculatus) during storage and therefore it needs to be fumigated. Fumigation is adopted with Aluminium phosphide tablets equivalent to 1.5g of phoshine/m3 with an exposure period of 3-7 days. Fumigation with Aluminium phosphide did not result in any residues after 30 days and did not affect the cup quality of coffee. After fumigation the monsooned coffees is stored in well ventilated warehouses until shipment. The ballooning technique standardized by the Central Food 74 fd;k tkrk gS A dsoy ^,* Js.kh dk chUl gh ekulwu ds fy, Hkstk tkrk gS vkSj ckdh cps Js.kh dks fcuk ekulwu izfdz;k ds gh O;kikj ds fy, Hkstk tkrk gS A vjsfcdk psjh dkQh dk ekulwu izfdz;k ekykckj rV fLFkr ekulwu dkQh 'kqf)dj.k dk;Z ds }kjk gh nf{k.k if'pe ekulwuh ds nkSjku mPp ueh tyok;q esa ekulwuh izfdz;k dh tkrh gS A blh izfdz;k esa ^,* Js.kh ds vjsfcdk psjh dkQh ds chUlksa 10 ls15 lseh- eksVkbZ esa [kqys txg esa flesaV tehu ij fcNk;k tkrk gS vkSj 3 ?kaVs ds varjky ij lcdks cVksjk tkrk gS ftlls dh chUl leku :i ls ueh izkIr gks lds A chUl 14 ls 15 izfr'kr ueh 10 fnuksa esa ueh iw.kZ ok;q ls lks[k ysrk gSa A ckn esa dkQh dks [kqyk gh cksjh esa fcuk f[kapok ds vk/kk Hkjk tkkrk gS A pkj cSx ds 75 Technological Research Institute, Mysore (Majumdar et.al., 1961. Food Science. 10: 321-331) is very effective for storing Monsooned Malabar Arabica coffee up to 6 months without any insect infestation and quality loss. At the time of shipping, the monsooned coffee is repacked into 60kg capacity Hydrocarbon free IJIRA bags and loaded into containers. The coffee in containers is again fumigated with Aluminium phosphide (or) as per the requirements of the importing countries. For control of insects in the premises of monsooned coffee curing works, spraying of the empty premises and floors with safe chemical like malathion is adopted prior to commencement of monsooning process. For fumigation and spraying purposes, trained warehousemen or authorized pest control operators are employed. They are provided with protective devices like gas masks. The Coffee Board has prescribed a ‘Manual for Preparation of Monsooned Malabar coffee’. Changes associated with monsooning of coffee The physico-chemical and biological changes and changes in cup quality occurring during monsooning process are described here under: Physical changes: During the monsooning process, the cherry coffee absorbs moisture gradually and the moisture content in the beans goes up to 14-15%. As a result of this the coffee beans swell to about double their normal size and the colour changes to pale yellow/ straw colour. The colour as measured in reflectance equipment by the amount of light reflected from the surface, increases showing bleaching of the 76 var esa Js.khc) dkQh dks ekuo ds }kjk vyx fd;k tkrk gS tgka fcuk ekulwuh izfdz;k ds l[r chUl] dkys chUl vkSj dVs chUl dks vyx fd;k tkrk gS vkSj ,d lkFk 77 original colour. The density (weight per volume) of the beans also decreases making the beans become light and porous. Chemical changes: No appreciable changes in the chemical constituents are observed. However, a slight increase in the soluble solid content and decrease in sugars is observed. Biological changes: Microbial population show progressive increase during the process of monsooning. In general the yeasts and bacteria predominate during early stages of monsooning. But this is followed by moulds very soon. When the moisture goes above 14%, the moulds grow fast and lead to further increase in the moisture content. At this stage a spurt in population of bacteria and yeasts is noticed. Prior to monsooning, there is a predominance of filamentous types of moulds such as Penicillium, Aspergillus, Cephalosporium and Actinomycetes. It is followed by predominance of Cunninghamella, Trichoderma, Aspergillus and Penicillium species during the monsooning process. The activities of microflora results in changes in the texture, colour, flavour, taste and some chemical constituents that contribute to the unique characteristics of monsooned coffee. The physico-chemical and biological changes recorded in a study conducted by the scientists of CFTRI, Mysore (Natarajan et.al., 1961. Food Science, 10:315-321) are extracted in the following table. Parameter Before After monsooning monsooning Moisture % 8.80-9.20 13.00-14.80 Colour value 16.0-20.0 21.00-28.00 (% reflectance) Density (g/ml) 1.24-1.25 0.86-1.00 78 dkQh ds ekulwuh izfdz;k ds lkFk vkus okys ifjorZu ekulwuh izfdz;k ds nkSjku dkQh dh xq.kork esa gksus okys ifjorZu rFkk HkkSfrd- jkl;fud ifjorZu rFkk tSfod ifjoZru dk fu/kkZj.k ;gka fd;k tk jgk gS A HkkSfrd ifjoZru Ekkulwuh izfdz;k ds nkSjku psjh dkQh ueh dks lks[k dj rFkk chUl esa ueh dh ek=k 14-15 izfr'kr c< tkrk gS A ifj.keLo:Ik dkQh chUl vkdkj mlds ewy vkdkj ls nqxquk gks tkrk gS rFkk gYds ihys rFkk Hkwls ds jax dk gks tkrk gS A fjQysDVsal midj.k ds }kjk jax lrg ls izfrfoafcr izdk'k dh ek=k dks ukik tkrk gS vkSj c 79 Microbial counts (CFUs/g) 4,000-6,000 20,000-60,000 Chlorogenic acid % 5.75-7.60 6.16-7.50 Caffeine % 1.27-1.34 1.23-1.26 Cup quality: The raw cherry coffee samples before monsooning show maximum fruitiness and with the monsooning process, the coffee gives a mellowed cup with decrease in fruitiness and bitterness. In the cup Monsooned Malabar Arabica coffee exhibit good body/ strength, mild acidity, rich toned sweeter and mellow taste which is the uniqueness of the specialty Monsooned Malabar Arabica coffees. The normal profile of cup taste characteristics of Indian Monsooned Malabar Arabica coffee are as follows: Sensorial parameter Range Body 6.0-7.0 Acidity 3.5-4.0 Bitterness 1.5-2.5 Mellow 7.0-8.5 Aroma 6.0-8.5 Note: 0 -2: mild-low; 2-4: slight-moderate; 4-6: moderate-fair; 6-8: good- strong; 8-10: intense-excellent. Residues: Majority of Indian Arabica coffee samples tested at M/s.VIMTA Labs, Hyderabad which is accredited under NABL (National Accreditation Board of Testing & Calibration Laboratories) were found to be free from residues of commonly used agro-chemicals like lindane, chlorpyriphos, endosulfan, triademifon, hexaconazole, propiconazole, paraquat-di-chloride and glyphosate. Fumigation with Aluminium Phosphide tablets at recommended dose (tablets equivalent to 1.5g phospene/ m3) did not leave any residues after 30 days of 80 isfuflfy;e Nk;s jgrs gSa A bu thok.kqvksa dh fdz;k ifj.kkeLo:Ik cukoV] lqxa/k] Lokn] jax vkSj dqN jkl;fud inkFkZ esa dqN ifjorZu vkrk gS tks ekulwu dkQh ds vuks[ks xq.k dks c Ukeh % 8-80 ls 9-20 13-00 ls 14-80 16-0 ls 20-0 21-00 ls 28-00 jax dk ewY; ¼% fjQysDVsal½ ?kuRo ¼xzk/feyh½ 1-24 ls 1-25 0-86 ls 1-00 Tkhok.kqvksa dh la[;k 4000 ls 6000 20000 ls 60000 ¼lh,Q ;q /xzk½ Dyksjkstsfud vEy % 5-75 ls 7-60 6-16 ls 7-50 dSfQu % 1-27 ls 1-34 1-23 ls 1-26 81 fumigation (Rangaswamy, J.R. 1989. Indian Coffee, 53 (6): 5-8.). Although microbial processes predominate during the monsooning process, majority of monsooned coffee samples are found to have less than 5ppb residue, which is well within the acceptable tolerance limits prescribed by many importing countries for the raw coffee beans (Gopinandhan T.N. et.al., 2006. J.Food Sci. Technol., 44 (3): 247-249). Standards on Monsooned Malabar coffee The term monsooned coffee was included under the Indian Standard “Glossary of Terms for coffee and its products. IS 7236: 1974 (reaffirmed 2001)” which was later aligned with the ISO standard “Coffee and its products: Vocabulary. ISO 3509: 1989”. The standard for grading of monsooned coffee was adopted under the Indian Standard “Grading of Monsooned coffee. IS4074: 1981 (second revision) (reaffirmed 2001)”. Subsequently, the moisture content, grade specifications for different grades of Monsooned Malabar Arabica coffee have been standardized by Coffee Board, which will be taken for incorporation in the next revision of the standard IS4074: 1981 (second revision) (Reaffirmed 2001). For sampling purposes, the BIS standard ‘Method for sampling green coffee beans in bags’. IS10814: 1984 (reaffirmed 2001). For construction of warehouses for storage of Monsooned Malabar coffee, the BIS standard ‘Code of practice for construction of coffee seed storage structures’ IS.6399:1971 (reaffirmed 2001) are applicable. 82 di dh xq.kork ekulwu ds igys dPps psjh dkQh esa vf/kdre QyRo ns[kk tk ldrk gS vkSj ekulwu izfdz;k ds lkFk dkQh esa de QyRo rFkk dM+okiu ns[kus dks feyrk gS A di esa ekulwu ekykckj vjsfcdk dkQh vPNs {kerk] gYdk vEyRo] vf/kd feBkl rFkk esyks Lokn tks ekulwu ekykckj vjsfcdk dkQh dh vuks[kh fof'kf"Vrk gS dks n'kkZrk gS A Hkkjrh; ekulwu ekykckj vjsfcdk dkQh ds di ds Lokn dk lkekU; fooj.k bl izdkj gS Lsaklksfj;y isjkehVj jsat 'kjhj 6-0-7-0 vEyRo 3-5-4-0 dM+kokiu 1-5-2-5 Esyks 7-0-8-5 vjksek 6-0-8-5 uksV: 0-2 dqN de] 2-4gYdk lkekU;] 4-6lkekU; vPNk] 6-8 vPNk etcwr] 8-10 izcy cgqr vPNk vo'ks"k Hkkjrh; vjsfcdk dkQh ds vf/kdrj uewus ,e ,l foerk ysc g;njkckn esa ifjf{kr fd;s tkrs gS Atks ,u , ch ,y ¼tkap rFkk dsfycj'ku iz;ksx'kkyk dk us'kuy }kjk izekf.kr cksMZ ½ varxZr izekf.kr vkSj lkekU; rkSj ij iz;qDr gksus okys d`f"k 83 (K) Uniqueness: The Monsooned Malabar Arabica coffee is unique to only India, which has pioneered the process of monsooning of coffees for the first time in the world. The uniqueness of Indian Monsooned Malabar coffee has been recognized much prior to 1950 (Cecil Gifford, 1950 Indian Coffee January 1950), wherein it has been classified as the specialty coffee from India. Even within India, the coffees subjected to monsooning process in the Malabar Coast region during South West monsoon alone would acquire the unique characteristics of Monsooned Malabar Arabica coffee. Efforts to prepare monsooned Malabar coffee on mainland, by some enterprising exporters, under controlled conditions failed to produce characteristic flavour of monsooned coffee, indicating that the unique geographic association of monsooned coffee to the Malabar Coast. Apart from the unique monsoon weather conditions prevailing in the Malabar Coast, the microbial processes dominated by yeasts and molds are found to be pre-requisites for the monsooning process of coffee beans. Added to this, monsooned coffee requires special care during preparation, as prolonged exposure to high moisture would attract microbiological and insect infestation affecting quality. Besides, the raw coffee beans used in the preparation of Monsooned Malabar Arabica coffee are grown under a two-tier mixed shade canopy at high elevations ranging from 1000-1500m MSL. It is now well established world over that the shade grown coffees are superior in quality when compared to coffees grown under open conditions in many other countries. In the cup, Monsooned Malabar Arabica coffee exhibits good body/ strength, mild acidity, rich toned sweeter and mellow taste which is the uniqueness of the specialty Monsooned Malabar Arabica coffees. 84 jklk;fud tSls fyaMsu] DyksjfQfjIl ] ,aMkslyQsu] VªkbMsfeQksu] gsDlkdksuktksy] izksfidksuk tksy] isjDosVMkb DyksjkbM vkSj XyhQkslsV vkfn vo'ks"k ls eqDr ik;k x;k gS A vY;qfefu;e QkLQsV VsscysV ¼VscysV 1-5 xzke QkfLQu/,e3 ds cjkcj gksrk gS ½ds }kjk /kqavk fn[kk,¼jkxkLokeh ] ts vkj 1989 Hkkjrh; dkQh 53 ¼6½ 5 ls 8½ tkus ds ckn mlesa 30 fnuksa ds ckn dksbZ Hkh vo'ks"k Ukgha jgrk A ekulwuh izfdz;k ds nkSjku thok.kq izfdz;k gksus ij Hkh vf/kdrj ekulwu dkQh uewus 5 ihih ch ls Hkh de vo'ks"k ds gh gksrs gSa A tks dPps eky vk;kr ns'ksk }kjk fu/kkZfjr lhek ds varxZr gh gS A Ekkulwu ekykckj dkQh dh izekf.kdrk Ekkulwu dkQh uke Hkkjrh; ekud 'kCndks"k ds dkQh ds uke vkSj mlds mRikn esa 'kkfey fd;k x;k A ftls ckn esa vkb ,l vks LVkaMsj esa “dkQh vkSj mldk mRikn vkb ,l vks 3509 :1989” 'kCn esa 'kkfey fd;k x;k A Ekulwu dkQh ds Js.kh ds fy, ekud Hkkjrh; ekud ds varxZr fn;k x;k “ekulwu dkQh dk Js.kh vk; ,l 4074 1981¼fQj ls½ ¼2001 esa fQj ls fn;k x;k½” Arnarj ueh dh ek=k ekulwu ekykckj vjsfcdk dkQh dk fofHkUu Js.kh dh fof'k"Vrk dkQh cksMZ }kjk izekf.kr fd;k x;k A ftls vxys ekud vk; ,l 4074 :1981¼fQj ls½ ¼2001 esa fQj ls fn;k x;k½ e sa iqu 'kkfey fd;k tk;sxk A Ukewus ds mnns'; ds fy,] ch ,l vk; ekud “csx esa gjs dkQh ds chUl dks uewus ds rkSj ij j[kus dh fof/k” vkb ,l 10814 :1984 ¼2001 esa fQj ls fn;k x;k½ A 85 Today, the uniqueness of Indian Monsooned Malabar Arabica coffees is well recognized world over. Mr.Kenneth Davids, an internationally renowned coffee quality expert, in his review article titled ‘Mysores and Monsooned Malabars: Coffees of India’ compared the Monsooned Malabar coffees as unique as intensely soft-ripened cheeses or peaty Islay single malt whiskies. The Monsooned Malabar Arabica coffees from India are one of the finest quality specialty coffees in the world which command a premium in the overseas market not only for its distinctive quality but also for its best blending attributes. (L) Inspection body: Coffee Board, Ministry of Commerce and Industry, Government of India with its head quarters in Bangalore has a well regulated inspection mechanism in place and is the Inspecting Authority which inspects all the curing works (factories) in the country including those producing Monsooned Malabar coffee. No coffee is allowed to be cured elsewhere other than in a licensed curing works, and the Board is the sole authority to issue and grant such licenses to operate curing establishments. The Monsooned Coffee Curing works are required to establish documentation and maintain a quality system as a means to ensure that the final product (Monsooned Malabar coffee) processed is as per the requirements of Indian Coffee Board Standards. In addition to this an independent inspection structure shall be formed involving external members also as per the recommendation of consultative group. 86 ekulwu ekykcj dkQh lafpr djus ds fy, eky xksnke cukuk ] ch vkb ,l ekud “dkQh ds chp dsk lafpr djus txg ds fuekZ.k ds fy, dksM” vk; ,l6399:1971 ¼2001 esa fQj ls fn;k x;k½ vkfn iz;qDr djus ds fy;k tk ldrk gS A V½ vuks[kkiu Ekkulwu ekykckj vjsfcdk dkQh dsoy Hkkjr ds fy, gh vusk[kk gS ] tks iwjs fo'o esa igyh ckj dkQh ds ekulwu dh fdz;k dks fn[kk;k gS A1950 ds cgqr igys gh Hkkjr ds ekulwu ekykckj dkQh ds vuks[ksiu dks igpkuk tk pqdk Fkk A tgka bls Hkkjr dk fof'k"V dkQh ds rkSj oxhZd`r fd;k x;k A Hkkjr esa Hkh ekykckj rV ij nf{k.k if'pe ekulwu ds nkSjku ekulwu dh vuks[kh izfdz;k gh ekulwu ekykckj vjsfcdk dkQh esa ;g vuks[kk xq.k ykrh gS A lery Hkwfe ij ekulwu ekykckj dkQh dks izkIr djus dk rFkk dqN fu;kZrdksa }kjk fu;af=r ifjfLFkfr esa ekulwu dkQh ds lqxa/k ykus dk iz;kl foQy jgk Atks ;g n'kkZrk gS fd ekulwu dkQh dk ;g vuks[kiu dsoy ekykckj rV ds HkkSxksfyd lg;ksx ls gh izkIr fd;k tk ldrk gS A vuks[ks ekulwuh tyok;q dh fLFkfr tks ekykckj ds rV ij izkIr gS ] ds flok bZLV rFkk f>axwj tSls thok.kqvksa dk izHkko Hkh dkQh chUl ds ekulwuh izfdz;k ds fy, ykHknk;d fl) gqvk A blds lkFk gh rS;kjh ds nkSjku ekulwu dkQh esa fo'ks"k /;ku nsus dh vko'drk iM+rh gS ] vf/kd ueh esa cgqr le; rd jgus ls thok.kqvksa dks vkdf"kZr djrs gSa vkSj dhM+kas dk izHkko bldh xq.kork dks c blds vykok dPps dkQh chUl tks ekulwu ekykckj vjsfcdk dkQh dks cukus ds fy, iz;qDr gksrk dks 1000 ls 1500eh- 87 ;g fo'o Hkj esa QSy pqdk gS fd Nk;k esa mxus okyh dkQh dh xq.kork nwljs ns'kksa esa [kqys txg ij mxus okys dkQh dh xq.kork ls dgha vf/kd gS A di esa ekulwu ekykckj vjsfcdk dkQh vPNs {kerk] gYdk vEyRo] vf/kd feBkl rFkk esyks Lokn tks ekulwu ekykckj vjsfcdk dkQh dh vuks[kh fof'kf"Vrk gS dks n'kkZrk gS A vkt Hkkjrh; ekulwu ekykckj vjsfcdk dkQh dks vuks[kkiu iwjs fo'o eaas igpkuk tk pqdk gS A dsUuFk Msfol varZjkf"Vª;k Lrj dkQh dh xq.kork egkjr us vius leh{kk ys[k ftldk 'kh"kZd gS “eSlwj vkSj ekulwu ekykckj: Hkkjrh; dkQh” ekulwu ekykckj dkQh dks vuks[ks dksey ids phll ds :i esa crk;k x;k gS A fons'kh cktkj esa ekulwu ekykckj vjsfcdk dkWQh dks u dsoy viuh fof'k"V xq.k ds dkj.k cfYd viuh mPp ?kqyus ds xq.k ds dkj.k Hkh vPNk ikfjrks"k feyrk gS A B½ tk¡p fudk; dkQh cksMZ] O;kij vkSj okf.kT; ea=ky;] Hkkjrh; ljdkj ftldk eq[; dk;Zy; csaxywj esa gS ] esa vPNh fu;fer tkap O;oLFkk rFkk tkap izkf/kdkjh Hkh gSa ] tks iwjs ns'k esa 'kqf) ds dke ij utj j[krs gSa lkFk ekulwu ekykckj dkQh mRiUu djus okys ij Hkh utj j[krsa gSa A ykblasl 'kqf)dj.k dk;Z ds flok dgha Hkh bldks 'kq) djus ugha fn;k tkrk A cksMZ gh ,dykSrk ,slk izf/kdkjh gS tks ,sls 'kqf)dj.k dk dk;Z LFkkfir djus ds fy, ykblsal tkjh djrk gS rFkk nsrk gS A ekulwu dkQh 'kq) djus dk dk;Z nLrkost dks LFkkfir djus ds fy, vko';d gS vkSj lkFk Hkkjrh; dkQh cksMZ ds ekud ds vko';drk ds vuqlkj mRikn dh xq.kork dks cuk;s j[kus ds fy, Hkh vko';drk gS A blds vfrfjDr lykgdkj ny ds flQkfj'k ij ckgj ds lnL;ksa dks 'kkfey dj ,d Lora= tkap fudk; dk xBu fd;k tk;sxk A 88 89 th-vkbZ-&vkosnu la[;k& 114 ;g vthZ dkQh cksMZ ¼O;kikj vkSj okf.kT; ea=ky; ds varxZr dkuwuh la?kBu] Hkkjrh; ljdkj½ la[;k- 1] Mk vacsrdj fofn ] csaxywj – 560 001] dukZVd Hkkjr us Hksth gS A ekulwu ekykckj jkWclVk dkQh ds iath ds Hkkx ^v* esa vkSj ml iath ds vthZ vad 114 esa iathd`r djus ds fy, vthZ Hksth xbZ gS A oxZ 30 ds varxZr vkus okys dkQh HkkSxksfyd eky min'kZu ¼iathd`r vkSj cpko ½ fof/k] 1999 ds Hkkx 13 ds miHkkx ¼1½ esa Lohdkj djus gsrq foKkiu ;gk¡ fn;k x;k gS A vkosnd dk uke % dkQh cksMZ ¼O;kikj vkSj okf.kT; ea=ky; ds varxZr dkuwuh la?kBu] Hkkjrh; ljdkj½ irk % dkQh cksMZ la[;k- 1] Mk vacsrdj fofn ] csaxywj – 560 001] dukZVd Hkkjr HkkSxksfyd min'kZu % ekulwu ekykckj jkWclVk dkQh oxZ % 30 eky% dkQh 90 G.I – APPLICATION NUMBER - 114 Application is made by Coffee Board (A Statutory organization under the control of the Ministry of Commerce & Industry, Govt. of India), No.1, Dr.Ambedkar veedhi, Bangalore-560 001, Karnataka, India, for registration in Part A of the register of Monsooned Malabar Robusta Coffee under Application No. 114 in respect of Coffee 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. Applicant : Coffee Board (Ministry of Commerce & Industry, Govt. of India) Address : Coffee Board, No.1, Dr.Ambedkar Veedhi, Bangalore - 560 001, Karnataka, India. Represented by: K&S Partners, 4121/B, 6TH Cross, 19 A Main, HAL II Stage (Extension) Bangalore-560038 Geographical Indication : MONSOONED MALABAR ROBUSTA COFFEE Class : 30 Goods : Coffee 91 ¼d½ vkosnd dk uke % dkQh cksMZ ¼O;kikj vkSj okf.kT; ea=ky; ds varxZr dkuwuh la?kBu] Hkkjrh; ljdkj½ ¼[k½ irk % dkQh cksMZ la[;k- 1] Mk vacsrdj fofn ] csaxywj – 560 001] dukZVd Hkkjr ¼x½ O;fä /mRiknd/ laxBu / ekaxs tkus ij fn;s tk;sxk izkf/kdkj la?k dh lwfp% ¼?k½ ekyksa dk oxZ % d`f"k eky ¼M+½ fufnZfûdj.k % Ekkulwu eykckj jkWcLVk dkWQh dks nks fofHkUu Jsf.k;ksa esa rS;kj rFkk O;kikj fd;k tkrk gS A ekulwu eykckj jkWcLVk ,, ] ekulwu eykckj jkWcLVk Vªkb,sst A ekulwu eykckj jkWcLVk dkWQh ds fofHkUu Jsf.k;ksa ds fu/kkZfjr fufnZf"Vdj.k uhps fn;k x;k gS A 92 (A) Name of the applicant : Coffee Board (Ministry of Commerce & Industry, Govt. of India) (B) Address : Coffee Board, No.1, Dr.AmbedkarVeedhi, Bangalore - 560 001, Karnataka, India Represented by: K&S Partners, 4121/B, 6TH Cross, 19 A Main, HAL II Stage (Extension) Bangalore-560038 (C) List of association of persons / Producers / organization / Authority : To be provided on request. (D) Type of goods : Agricultural goods. (E) Specification : The Monsooned Malabar Robusta coffees are prepared and traded in two different grades viz., Monsooned Malabar Robusta-AA and Monsooned Malabar Robusta Triage. The specifications prescribed for various grades of Monsooned Malabar Robusta coffee are given below. 93 ekulwu eykckj jkWcLVk ds Jsf.k;ksa dk fufnZf"Vdj.k Js.kh Nkuus dk LVsaMj Xkjcyhu Vªkb,t dh Chkchch dh dk voLFkk lgu'khyrk lgu'khyrk 7-10 feeh ds Nsn Xaknxh ls ekulwu ds Nyuh esa de ls lkQ vf/kdre eykckj de Hkkj esa 90 3 izfr'kr izfr'kr /kkj.k 'kfDr jkWcLVk 1-5 izfr'kr Hkkj ls Hkkj ,,, vf/kd ugha gksuh pkfg, ftlls fd 6-70 feeh Nyuh ds Nsn ls fudy lds ¼Ldzhu 17½ ekulwu 6-00 feeh ¼Ldzhu 3% 15½ ds Nsn ds eykckj Nyuh esa de ls jkWcLVk de Hkkj esa 90 izfr'kr /kkj.k 'kfDr Vªkb,st ¼Ldzhu 15½ ¼p½ HkkSxksfyd min'kZu ds uke ¼vkSj fooj.k½ % Hkkjr ls Ekkulwu eykckj jkWcLVk dkWQh N½ Ekky dk fooj.k Ekkulwu eykckj jkWcLVk dkWQh Hkkjr dk vuks[kk fof'k"V dkWQh gS A bl fof'k"V rjg dk dkQh dk uke eykckj {ks= ls fudyk gS vkSj bldsk cukus ds fy, ,d fof'k"V rjg izfdz;k¼ekulwu½ dk iz;ksx fd;k tkrk gS A Ekkulwu eykckj vjsfcdk dkWQh dPps dkWQh¼gjs chUl½ ls cuk;k tkrk gS ] tks iwjs vjsfcdk dkWQh ds psjh ls fudyrk gS A ¼dkWQh dsusQksjk ihjs ,Dl Qzksguj½ 94 GRADE SPECIFICATIONS OF MONSOONED MALABAR ROBUSTA GRADE SIEVE STANDARD GARBLING TOLERANCE TOLERANC STATUS FOR TRIAGE E FOR BBB MONSOONED Minimum 90% by weight Clean Maximum MALABAR retention on a sieve with Garbled 3% by ROBUSTA AA round holes of 7.10 mm weight (Screen-18). Not more than 1.5% by weight shall pass through a sieve with round holes of 6.70 mm (Screen-17) MONSOONED Minimum 90% by weight ------3% MALABAR retention on a sieve with ROBUSTA round holes of 6.00 mm TRIAGE (Screen-15) (F) Name of the Geographical Indication (and particulars): “Monsooned Malabar Robusta Coffee” from India. (G) Description of goods: Monsooned Malabar Robusta coffee is a unique specialty coffee from India. This specialty coffee derives its name from the region (Malabar) and the special process (monsooning) involved in preparing it. Monsooned Malabar Robusta coffee is carefully prepared by using the raw coffee beans (green beans), obtained from the whole crop cherry of Robusta coffee (Coffea canephora Pierre ex Froehner.). The raw beans are subjected to monsooning process, during the South West monsoon period, at the specialized coffee curing works situated in the Malabar Coast region stretching from Mangalore in Karnataka to Kozhikode (Calicut) in Kerala. By virtue of the unique natural elements present in the Malabar region of West coast, monsooning is a special process specific to the West Coast region of the country carried out only during the South-West monsoon season (June-September) when the atmospheric winds are fully saturated with moisture (up to 100% Relative Humidity). 95 dPps chUl dks nf{k.k if'pe ekulwu nkSjku ekulwu izfdz;k tks dkWQh lkQ djus dk fof'k"V dke gS vkSj eykckj rV ij dukZVdk ds esaxywj ls dsjyk ds dksfykdskM ¼dkyhdV½ rd QSyk gqvk gSa] esa ds fy, ekulwu izfdz;k esa Hkstk tkrk gS A ekykckj {ks= ds if'pe rV ij vuks[ks izd`frd rRo ekStwn gksus ds dkj.k ;g fof'k"V izfdz;k tks dsoy if'pe rV ij gh dh tk ldrh gS vkSj og Hkh nf{k.k if'pe ekulwu ¼twu flracj½ ds nkSjku tc okrkoj.k esa ueh NkbZ jgrh gS ¼100 izfr'kr vkisf{kr vknzZrk½A ekulwu izfdz;k ds nkSjku cgqr lh xq.kRoiw.kZ rFkk ?kuRoiw.kZ ifjorZu dkWQh chUl esa vkrs gS tks mlesa vPNh xq.kork yrk gS A ;g ekulwu izfdz;k chUl dks ewy vkdkj ls nqxqus vkdkj esa c ¼t½ mRifr dk HkkSxksfyd {sk= vkSj uD'kk % 119 Ekkulwu Ekykckj jkWcLVk dkWQh ns'k ds fofHkUu {ks=ksa esa mxus okys jkWcLVk¼dkWQh dsusQksjk ihjs ,Dl Qzksguj½ ds psjh Qly ls fudyus okys gjs dkQh chUl ls rS;kj fd;k tkrk gS Avjsfcdk psjh dkQh chUl ns'k ds vjsfcdk dkQh mxkus okys {ks= ds dkQh ,LVsV esa mxk;k tkrk gS A 96 During the monsooning process, many qualitative and quantitative changes occur in the coffee beans, which impart a characteristic cup quality. The monsooning process makes the beans to swell to almost double their original size, change the colour from the initial golden brown colour to pale yellow/ straw colour. In the cup Monsooned Malabar Robusta coffee exhibit good body/ strength, mild acidity, rich toned sweeter and mellow taste which is the uniqueness of the specialty Monsooned Malabar Robusta coffees. Mellow reflects a harmonious balance in the body, not too acidic and not too bitter. Monsooned Malabar Robusta coffees are used in variety of ways. Monsooned Malabar Robusta coffee commands a premium in overseas market not only for its distinctive quality also for its best blending attributes. These coffees are mainly used in blends to add body, crema and increase sweetness in the cup. India has established its unique identity as a single source of Monsooned Malabar Robusta coffees to the world market. During 2006-07, India exported about 1,560MT of Monsooned Malabar Robusta coffee with an export earning of Rs.12.25 crores. (H) Geographical area of Production and Map as shown in page no 119. Green coffee beans obtained from the whole crop cherry of Robusta (Coffea canephora Pierre ex Froehner) grown in different regions of the country are used for preparing Monsooned Malabar Robusta coffee. The Robusta cherry coffee beans are produced in coffee estates located in the following Robusta coffee growing regions of the country. • Karnataka State: Chikmagalur, Manjarabad and Coorg regions • Tamil Nadu State: Nilgiris region • Kerala state: Wayanad and Travancore The raw coffee beans are produced in estates located in hill slopes at higher elevations. The geographic and climatic conditions prevailing in Robusta coffee growing regions are as follows. 97 1-dukZVd jkT; ] fpdeaxywj] eatjckn vkSj dqxZ {ks= 2-rfey ukMw jkT;] uhyxhjh 3-dsjy jkT; ok;kun vkSj Vªoudksj dPps dkQh chUl mpkbZ esa igkM+ksa ds Dkjd vjsfcdk feVVh Xkgjk] HkqjHkqjk] mPp dkcZfud rRo] vPNh flapkbZ dh {kerk vkSj gYdk veyh; ¼ih,p6-0 6-5½ Iqkjkuk isjsMhfu;k jkWclVk] ,l 274 vkSj lh x vkj gk;czhM Hkh bl {sk= esa mxus okyk jkWcLVk dkWQh dh ,d eq[; izdkj gS A dPps chUl dks nf{k.k if'pe ekulwu nkSjku ekulwu izfdz;k tks dkWQh lkQ djus dk fof'k"V dke gS vkSj eykckj rV ij dukZVdk ds esaxywj ls dsjyk ds dksfykdskM ¼dkyhdV½ rd QSyk gqvk gSa] esa ds fy, ekulwu izfdz;k esa Hkstk tkrk gS A nf{k.k if'pe ekulwu ds eghukas ds nkSjku ekykckj rV O;kIr tyok;q dh fLFkfr dk fooj.k ;gka fn;k tk jgk gS A 98 Factors Ideal conditions Soils Deep, friable, rich in organic matter, well drained and slightly acidic (pH 6.0-6.5) Slope Gentle to moderate slopes Elevation 500-1000m MSL Temperature 200 C-300 C; hot, humid Relative humidity 80-90% Annual rainfall 1000-2000 mm Shade Mixed shade comprising of evergreen trees The major varieties of Robusta coffee grown in these regions include Old Peredinia robusta, S.274 and CxR hybrid. The process of monsooning is carried out in specialized coffee curing works under controlled conditions in the Malabar region of West Coast stretching from Mangalore in Karnataka to Kozhikode (Calicut) in Kerala during the South West monsoon period (June-Sept.). The climatic conditions prevailing in the Malabar Coast during the South West monsoon months are described here under. Month Temperature (OC) Relative Humidity (%) Min. Max. Min. Max. Mean June 23.0 33.0 66.0 98.0 78.0 July 22.0 31.0 69.0 94.0 86.0 Aug. 23.0 32.0 69.0 98.0 88.0 Sept. 23.0 33.0 76.0 99.0 87.0 99 eghuk Rkieku ¼° lsxz½ visf{kr vknzZrk ¼%½ U;wu vf/kd U;wu vf/kd ehu twu 23-0 33-0 66-0 98-0 78-0 tqykbZ 22-0 31-0 69-0 94-0 86-0 vxLr 23-0 32-0 69-0 98-0 88-0 flracj 23-0 33-0 76-0 99-0 87-0 ¼>½ mRifk dk lcwr ¼,sfrgkfld½ % ,frgkfld :Ik esa dkQh dh ekulwu izfdz;k vpkud gh tgkt es O;kikj ds nkSjku izkjaHk gqbZ ] tc fcuk /kqys dkQh dks ;qjksi igwapus esa N eghus yxrk Fkk A ekykckj rV ls ;qjksi tkus ds nkSjku tc eky igwapus esa cgqr le; yxrk Fkk] rc tgkt esa lafpr dkQh lewnz ds gok mPp vknzZrk ls Hkjk Fkk ]ds lEidZ esa vkus ls dkQh dk viuk ewy jax [kks x;k vkSj ,d fo'ks"k rjg Lokn vkus ls ;qjksi ds xzkgdksa }kjk cgqr ilan fd;k x;k A tcfd xfr'khy okguksa ds vk tkus ls lewnz ds }kjk ;krk;kr dk le; cgqr de gksdj flQZ ,d eghus esa gh vf/kd lewnz ds ok;q lEidZ esa vk;s fcuk gh ;qjksi yxus yxk A ftldh otg ls fcuk /kqys psjh dkQh fcuk fdlh lqxa/k ds rFkk vius xq.k ds ;qjksi igwapus yxk A ftldh otg ls ;qjksih; xzkgdksa tks fcus /kqys Hkkjrh; dkQh esa ml vyx rjg ds dkQh ds Lokn rFkk xa/k dsk pkgrs Fks ]ds }kjk f'kdk;rs feyus yxhA ftlls dh dkQh ds fu;kZrd us bl rjg ds dkQh dh ekax ds dkj.k ekykckj rV essa dkQh ds ekulwu dh izfdz;k dsk [kkst fudkyk vkSj egkjr gkfly dh A vkSj ftlds }kjk mUgksaus vuks[ks rjg ds xa/kiw.kZ rFkk Lokn iw.kZ dkQh tks ukoZs] Qzkal rFkk LohtjySaM ds xkzgdksa }kjk cgqr ilan fd;k x;k Fkk] dks mRiUu fd;k 100 (I) Proof of origin: (Historical records) Historically, “Monsooning” of coffee first happened quite by accident in the days of sailing ships, when it took about six months for unwashed (cherry coffee) coffees to reach the Europe. During this period of long voyage from the Malabar Coast to the Europe, the coffee on account of being in the damp hold of ships exposed to sea winds saturated by high humidity, lost its original colour and acquired a special aged coffee flavour which was liked by the consumers in the Europe. However, with the opening of Suez and speedy transport by steam ships, the transportation time over the seas has drastically reduced to about one month and the coffees reached the European destination without prolonged exposure to high humidity winds over the sea. As a result, the unwashed cherry coffees reached Europe without the characteristic musty monsooned flavour. This led to a compliant from the European consumers who missed the distinctive musty flavour of the unwashed Indian coffees (Nagabhushan Rao, 1989). With a view to cater to this demand for musty flavour coffees, the coffee exporters situated in the Malabar Coast devised and perfected the process known as “Monsooning of Coffee” in which they successfully recreated the unique aged coffee flavour preferred by many consumers in the Norway, France and Switzerland. One of the earliest references to monsooning of Indian coffee is made by Cecil Gifford way back in January 1950 in an article titled “Monsooning of Robusta Coffee” published in the ‘Indian Coffee’ Journal. In his article, Gifford describes the making of monsooned coffee and goes on to mention that a large portion of the sales of coffee in the world’s markets before the war were Monsooned coffees, which were sold at high prices. Later in the year 1957, Mr.M.S.P.Rajah, an eminent planter from Sheveroys, in his capacity as a Member of Coffee Board had toured many European countries as a member of Indian Trade delegation and in his report stressed the need for reintroducing the monsooned coffees for exports, which was affected due to world war (Rajah, 1957). In January 1963, Dr.V.Subrahmanyan et.al. Of the Central Food technological Research Institute (CFTRI), Mysore discussed the various physico- chemical 101 FkkA Hkkjrh; ekulwuh dkQh dk lcls izkphu funs'k lsfly fxQksZM ds }kjk tuojh 1950 esa fn;s x;s ekulwuh jksclrk dkQh ds uke ls Hkkjrh; dkQh if=dk esa izdkf'kr gqvk ] ftlesa fxQksZM us ekulwuh pk; cukus dh fof/k dks crkus ds lkFk lkFk ;g crk;k gS fd ;q) ds iwoZ fo'o cktkj esa dsoy ekulwuh pk; dk gh fodz; gksrk Fkk vkSj maps nkeksa ij Hkh fcdrk Fkk A ckn esa 1957 esa 'ksojks;l ls Jh ,e- ,l- ih jktu ,d iz[;kr o`{k yxkus okys us dkQh cksMZ ds lnL; gksus ds ukrs ls lkFk Hkkjrh; O;kikj izfrfuf/k ds :i cgqr ls ;qjksih; ns'kksa dh ;k=k dh vkSj vius fjiksZV esa ekulwuh dkQh ds iqu fu;kZr ij tksj fn;k ] tks fo'o ;q)¼jktk] 1957½ ds dkj.k izHkkfor gqvk Fkk A 1963 esa eSlwj ds dsafnz; LokLF; rduhd 'kks/k laLFkk ds MkW- lqczefu;e us ekulwuh dkQh ds fofHkUu HkkSfrd-jklk;fud vkSj tSfod ifjorZuksa vkSj vPNs xq.kork ds ekulwu dkQh ds mRiknu dsk izHkkfor djus okys dkjdksa ij ppkZ fd;k A ekpZ 1989 esa dkQh ds ekdsZV fjlpZ dk;kZy; ds ,y ukxHkw"k.k us bldh mRifr] cukus dh fdz;k vkSj blds fu;kZr ds fo"k; esa Hkkjrh; dkQh if=dk esa ,d ys[k esa ppkZ fd;k A bu lkyksa esa ekulwu ekykckj dkQh dks dkQh vfQd'kuMksl] 'kks/kd] dkQh O;kikjh rFkk fo'o Hkj ds xkzgd ] fo'o fof'kf"V cktkj dks fn;k x;k ,d vuks[kk rksQk ds :i esa tkuk tkus yxk A ×k½ mRiknu fof/k ,lVsV Lrj ij dPps dkQh chUl dk mRiknu vkSj izkFkfed izfdz;k Ekkulwu ekykekj vjsfcdk dkQh fof'k"V dkQh gksus ij Hkh dsoy ^,* Js.kh dk chUl vjsfcdk dkQh ds iwjs psjh Qly ls izkIr fd;k tkrk gS flQZ ogh 6-65 feeh ds Nyuh esa jg ikrk gsS A ftls blds rS;kjh esa iz;ksx fd;k tkrk gS A vjsfcdk dk psjh dkQh ¼ekulwu ekykckj vjsfcdk dkQh dks cukus ds fy, dPpk eky½dk mRiknu ,LVsV Lrj ij vPNh rjg d`f"k iz.kkyh ftlesa bafVxzsVsM U;wfVª,asV esustesaV rFkk bafVxzsVsM isLV esustesaV dk iz;ksx ;gka fd;k tkrk gS AlkFk gh lkFk izekf.kr dkcZfud dkQh ds dkcZfud dkQh ds fy, fu/kkZfjr fof/k dk Hkh iz;ksx ;gka fd;k tkrk gS A xqM esU;qQsdpfjax izsdfVl ds }kjk ,LVsV Lrj dh izfdz;k dh tkrh gS A LVsV Lrj ij jkWcLVk psjh dkWQh dks 11% ls 0.5% ueh rd lq[kk;k tkrk gS A 102 and biological changes associated with the monsooning of coffee and various factors influencing the production of a good quality monsooned coffee. In March 1989, Mr.L.Nagabhushan Rao, a Market Research Office of the Coffee Board discusses the origin, preparation and export of monsooned coffee in his article appearing in ‘Indian Coffee’ Journal.. Over the years, the Monsooned Malabar Robusta coffee has been well recognized as the unique offering of India to the world specialty coffee market by coffee aficionados, researchers, coffee traders and consumers worldwide. (J) Methods of Production: Production and primary processing of raw cherry coffee beans at estate level: Monsooned Malabar Robusta coffee being a specialty coffee, only ‘AB’ grade beans retained on a sieve of 6.0 mm obtained from whole crop cherry (dry processed) of Robusta coffee are used in its preparation. The production of Robusta cherry coffee (raw material for preparation of Monsooned Malabar Robusta coffee) at estate level is done by adopting Good Agricultural Practices (GAP) involving Integrated Nutrient Management (INM) and Integrated Pest Management (IPM) practices in the conventional estates as well as the package of practices prescribed for organic coffee in case of certified organic coffee. Estate level processing is carried out by adopting Good Manufacturing Practices (GMP). The Robusta cherry coffees are dried to a moisture content of 11% ± 0.5% at the estate level. Secondary processing of raw cherry coffee beans at curing works: The dried Robusta cherry coffee from the estates is procured by the coffee curing works located in the Malabar Coast region and are subjected to secondary processing which involves hulling (removal of dry outer fruit cover i.e., husk), grading, sorting to remove defects. After grading and sorting, only the ‘AB’ grade beans are taken for monsooning and the remaining grades are traded separately as such without monsooning. 103 'kqf)dj.k ds le; dPps psjh dkQh chUl dh nwljh izfdz;k Ekkykckj rVh; {ks= esa dkQh 'kqf)dj.k ls mIyC/k lw[ks vjsfcdk psjh dkQh dks nwljh izfdz;k ds fy, Hkstk tkrk gS tgka fNydk mrkjus¼Qy ds lw[ks vkoj.k dks mrkjus dk dke] ftls gLd dgk tkrk gS A ½] NkVus rFkk [kjkc Hkkxksa dks vyx djus dk dke fd;k tkrk gS A dsoy ^,* Js.kh dk chUl gh ekulwu ds fy, Hkstk tkrk gS vkSj ckdh cps Js.kh dks fcuk ekulwu izfdz;k ds gh O;kikj ds fy, Hkstk tkrk gS A jkWclVk psjh dkQh dk ekulwu izfdz;k ekykckj rV fLFkr ekulwu dkQh 'kqf)dj.k dk;Z ds }kjk gh nf{k.k if'pe ekulwuh ds nkSjku mPp ueh tyok;q esa ekulwuh izfdz;k dh tkrh gS A blh izfdz;k esa ^,* Js.kh ds vjsfcdk psjh dkQh ds chUlksa 10 ls15 lseh- eksVkbZ esa [kqys txg esa flesaV tehu ij fcNk;k tkrk gS vkSj 3 ?kaVs ds varjky ij lcdks cVksjk tkrk gS ftlls dh chUl leku :i ls ueh izkIr gks lds A chUl 14 ls 15 izfr'kr ueh 10 fnuksa esa ueh iw.kZ ok;q ls lks[k ysrk gSa A ckn esa dkQh dks [kqyk gh cksjh esa fcuk f[kapok ds vk/kk Hkjk tkkrk gS A pkj cSx ds 104 Monsooning of Robusta cherry coffee: The Monsooned coffee curing works located in the Malabar Coast commence the monsooning process during the active South West monsoon season (June-Sept) in highly humid weather conditions. In this process the ‘AB’ grade beans of Robusta cherry coffee are spread in the well ventilated cement floored warehouses in layers of 10cm to 15cm thickness and subject them to frequent raking at an interval of about every 3 hours, so as to ensure uniform exposure of beans to the monsoon winds. The saturated winds enable the beans to absorb moisture to about 14- 15% in about 10 days time. Later, the coffees are packed loosely in gunny bags up to half the capacity without stitching and arranged in stacks of four bags high in rows by leaving sufficient space in between the rows, to enable the monsoon air to circulate freely around each bag. The coffees in bags are bulked and repacked once a week and rearranged in rows as stated above, to prevent them getting mouldy and to ensure even monsooning. This entire process of monsooning completes in about 12-16 weeks time. The coffees are considered fully monsooned when the beans assume pale yellow/ straw colour. At this stage, the coffees are polished by passing through the polishers/ hullers (without blades) to give a slight shine. At this stage, the moisture content of monsooned coffee would be in the range of 13% to 14.5% ± 0.5%. (Final moisture content of finished product) They are then passed through grading machines to obtain various grades of Monsooned Malabar Robusta coffees viz., Monsooned Malabar Robusta –AA and Monsooned Malabar Robusta Triage. Finally, the graded coffees are manually garbled (sorted) where the un-monsooned hard beans, black beans and cuts are removed and bulked grade wise to bring in uniformity within the grade. After bulking, the coffee is packed in clean gunny new bags and fumigated before storage. 105 gksrh gS A mlds ckn mudks Js.kh e'khu esa fofHkUu Js.kh dk ekulwu ekykckj vjsfcdk dkQh var esa Js.khc) dkQh dks ekuo ds }kjk vyx fd;k tkrk gS tgka fcuk ekulwuh izfdz;k ds l[r chUl] dkys chUl vkSj dVs chUl dks vyx fd;k tkrk gS vkSj ,d lkFk 106 The monsooned coffee is highly susceptible to the attack of coffee bean weevil (Aracerus fasciculatus) during storage and therefore it needs to be fumigated. Fumigation is adopted with Aluminium phosphide tablets equivalent to 1.5g of phoshine/m3 with an exposure period of 3-7 days. Fumigation with Aluminium phosphide did not result in any residues after 30 days and did not affect the cup quality of coffee. After fumigation the monsooned coffees is stored in well-ventilated warehouses until shipment. The ballooning technique standardized by the Central Food Technological Research Institute, Mysore (Majumdar et.al., 1961. Food Science. 10: 321-331) is very effective for storing Monsooned Malabar Robusta coffee up to 6 months without any insect infestation and quality loss. At the time of shipping, the monsooned coffee is repacked into 60kg capacity Hydrocarbon free IJIRA bags and loaded into containers. The coffee in containers is again fumigated with Aluminium phosphide (or) as per the requirements of the importing countries. For control of insects in the premises of monsooned coffee curing works, spraying of the empty premises and floors with safe chemical like malathion is adopted prior to commencement of monsooning process. For fumigation and spraying purposes, trained warehousemen or authorized pest control operators are employed. They are provided with protective devices like gas masks. The Coffee Board has prescribed a ‘Manual for Preparation of Monsooned Malabar coffee’. Changes associated with monsooning of coffee The physico-chemical and biological changes and changes in cup quality occurring during monsooning process are described here under: 107 dkQh ds ekulwuh izfdz;k ds lkFk vkus okys ifjorZu ekulwuh izfdz;k ds nkSjku dkQh dh xq.kork esa gksus okys ifjorZu rFkk HkkSfrd- jkl;fud ifjorZu rFkk tSfod ifjoZru dk fu/kkZj.k ;gka fd;k tk jgk gS A HkkSfrd ifjoZru Ekkulwuh izfdz;k ds nkSjku psjh dkQh ueh dks lks[k dj rFkk chUl esa ueh dh ek=k 14-15 izfr'kr c< tkrk gS A ifj.keLo:Ik dkQh chUl vkdkj mlds ewy vkdkj ls nqxquk gks tkrk gS rFkk gYds ihys rFkk Hkwls ds jax dk gks tkrk gS A fjQysDVsal midj.k ds }kjk jax lrg ls izfrfoafcr izdk'k dh ek=k dks ukik tkrk gS vkSj c 108 Physical changes: During the monsooning process, the cherry coffee absorbs moisture gradually and the moisture content in the beans goes up to 14-15%. As a result of this the coffee beans swell to about double their normal size and the colour changes to pale yellow/ straw colour. The colour as measured in reflectance equipment by the amount of light reflected from the surface, increases showing bleaching of the original colour. The density (weight per volume) of the beans also decreases making the beans become light and porous. Chemical changes: No appreciable changes in the chemical constituents are observed. However, a slight increase in the soluble solid content and decrease in sugars is observed. Biological changes: Microbial population shows progressive increase during the process of monsooning. In general the yeasts and bacteria predominate during early stages of monsooning. But this is followed by moulds very soon. When the moisture goes above 14%, the moulds grow fast and lead to further increase in the moisture content. At this stage a spurt in population of bacteria and yeasts is noticed. Prior to monsooning, there is a predominance of filamentous types of moulds such as Penicillium, Aspergillus, Cephalosporium and Actinomycetes. It is followed by predominance of Cunninghamella, Trichoderma, Aspergillus and Penicillium species during the monsooning process. The activities of microflora results in changes in the texture, colour, flavour, taste and some chemical constituents that contribute to the unique characteristics of monsooned coffee. The physico-chemical and biological changes recorded in a study conducted by the scientists of CFTRI, Mysore (Natarajan et.al., 1961. Food Science, 10:315-321) are extracted in the following table. 109 eSlwj ds lh,QVhvkjvkbZ] ds oSKkfudksa }kjk pyk;s x;s v/;;u esa HkkSfrd- jklk;fud rFkk tSfod ifjorZuksa dks fjdkZM fd;k x;k A ftls izLrqr Vscy esa fn[kk;k x;k gS iSjkehVj Ekkulwu izfdz;k ds iwoZ Ekkulwu izfdz;k ds ckn Ukeh % 9-8 ls 10-5 13-00 ls 13-4 14-0 ls 17-0 19-0 ls 21-0 jax dk ewY; ¼% fjQysDVsal½ ?kuRo ¼xzk/feyh½ 1-10 ls 1-18 0-94 ls 1-02 Dyksjkstsfud vEy % 7-25 ls 8-60 7-18 ls 8-43 dSfQu % 1-95 ls 2-36 1-76 ls 2-21 Tkhok.kqvksa dh la[;k 5000 ls 6000 350000 ls 62000 ¼lh,Q ;q /xzk½ di dh xq.kork ekulwu ds igys dPps psjh dkQh esa vf/kdre QyRo ns[kk tk ldrk gS vkSj ekulwu izfdz;k ds lkFk dkQh esa de QyRo rFkk dM+okiu ns[kus dks feyrk gS A di esa ekulwu ekykckj vjsfcdk dkQh vPNs {kerk] gYdk vEyRo] vf/kd feBkl rFkk esyks Lokn tks ekulwu ekykckj jkWcLVk dkQh dh vuks[kh fof'kf"Vrk gS dks n'kkZrk gS A Hkkjrh; ekulwu ekykckj jkWcLVk dkQh ds di ds Lokn dk lkekU; fooj.k bl izdkj gS 110 Parameter Before After monsooning monsooning Moisture % 9.8-10.5 13.0-13.4 Colour value (% 14.0-17.0 19.0-21.0 refelectance) Density (g/ml) 1.10-1.18 0.94-1.02 Chlorogenic acid % 7.25-8.60 7.18-8.43 Caffeine % 1.95-2.36 1.76-2.21 Microbial counts 5,000-6,000 35,000-62,000 (CFUs/g) Cup quality: The raw cherry coffee samples before monsooning show maximum fruitiness and with the monsooning process, the coffee gives a mellowed cup with decrease in fruitiness and bitterness. In the cup Monsooned Malabar Robusta coffee exhibit good body/ strength, mild acidity, rich toned sweeter and mellow taste which is the uniqueness of the specialty Monsooned Malabar Robusta coffees. The normal profile of cup taste characteristics of Indian Monsooned Malabar Robusta coffee are as follows: Sensorial parameter Range Body 6.5-7.5 Acidity 1.5-2.5 Neutrality 6.0-8.0 Bitterness 2.0-3.0 Mellowness 6.0-8.0 Softness 6.5-8.0 Aroma 6.0-7.0 Note: 0 -2: mild-low; 2-4: slight-moderate; 4-6: moderate-fair; 6-8: good- strong; 8-10: intense-excellent. 111 Lsaklksfj;y isjkehVj jsat 'kjhj 6-5-7-5 vEyRo 1-5-2-5 Izkkd`frdrk 6-0-8-0 dM+kokiu 2-0-3-0 Eskyks 6-0-8-0 dkseyrk 6-5-8-0 vjksek 6-0-8-5 uksV: 0-2 dqN de] 2-4gYdk lkekU;] 4-6lkekU; vPNk] 6-8 vPNk etcwr] 8-10 izcy cgqr vPNk vo'ks"k Hkkjrh; jkWcLVk dkQh ds vf/kdrj uewus ,e ,l foerk ysc g;njkckn esa ifjf{kr fd;s tkrs gS Atks ,u , ch ,y ¼tkap rFkk dsfycj'ku iz;ksx'kkyk dk us'kuy }kjk izekf.kr cksMZ ½ varxZr izekf.kr vkSj lkekU; rkSj ij iz;qDr gksus okys d`f"k jklk;fud tSls fyaMsu] DyksjfQfjIl ] ,aMkslyQsu] VªkbMsfeQksu] gsDlkdksuktksy] izksfidksuk tksy] isjDosVMkb DyksjkbM vkSj XyhQkslsV vkfn vo'ks"k ls eqDr ik;k x;k gS A vY;qfefu;e QkLQsV VsscysV ¼VscysV 1-5 xzke QkfLQu/,e3 ds cjkcj gksrk gS ½ds }kjk /kqavk fn[kk,¼jkxkLokeh ] ts vkj 1989 Hkkjrh; dkQh 53 ¼6½ 5 ls 8½ tkus ds ckn mlesa 30 fnuksa ds ckn dksbZ Hkh vo'ks"k Ukgha jgrk A ekulwuh izfdz;k ds nkSjku thok.kq izfdz;k gksus ij Hkh vf/kdrj ekulwu dkQh uewus 5 ihih ch ls Hkh de vo'ks"k ds gh gksrs gSa A tks dPps eky vk;kr ns'ksk }kjk fu/kkZfjr lhek ds varxZr gh gS A 112 Residues: Majority of Indian Robusta coffee samples tested at M/s.VIMTA Labs, Hyderabad which is accredited under NABL (National Accreditation Board of Testing & Calibration Laboratories) were found to be free from residues of commonly used agro-chemicals like lindane, chlorpyriphos, endosulfan, triademifon, hexaconazole, propiconazole, paraquat-di-chloride and glyphosate. Fumigation with Aluminium Phosphide tablets at recommended dose (tablets equivalent to 1.5g phospene/ m3) did not leave any residues after 30 days of fumigation (Rangaswamy, J.R. 1989. Indian Coffee, 53 (6): 5-8.). Although microbial processes predominate during the monsooning process, majority of monsooned coffee samples are found to have less than 5ppb residue, which is well within the acceptable tolerance limits prescribed by many importing countries for the raw coffee beans (Gopinandhan T.N. et.al., 2006. J.Food Sci. Technol., 44 (3): 247-249). Standards on Monsooned Malabar coffee The term monsooned coffee was included under the Indian Standard “Glossary of Terms for coffee and its products. IS 7236: 1974 (reaffirmed 2001)” which was later aligned with the ISO standard “Coffee and its products: Vocabulary. ISO 3509: 1989”. The standard for grading of monsooned coffee was adopted under the Indian Standard “Grading of Monsooned coffee. IS4074: 1981 (second revision) (reaffirmed 2001)”. Subsequently, the moisture content, grade specifications for different grades of Monsooned Malabar Robusta coffee have been standardized by Coffee Board, which will be taken for incorporation in the next revision of the standard IS4074: 1981 (second revision) (Reaffirmed 2001). For sampling purposes, the BIS standard ‘Method for sampling green coffee beans in bags’. IS10814: 1984 (reaffirmed 2001) and For construction of warehouses for storage of Monsooned Malabar coffee, the BIS standard ‘Code of practice for construction of coffee seed storage structures’ IS.6399: 1971 (reaffirmed 2001) are applicable. 113 Ekkulwu ekykckj dkQh dh izekf.kdrk Ekkulwu dkQh uke Hkkjrh; ekud 'kCndks"k ds dkQh ds uke vkSj mlds mRikn vkb ,l 7236 1974 ¼2001 esa fQj ls fn;k x;k½ esa 'kkfey fd;k x;k A ftls ckn esa vkb ,l vks LVkaMsj esa “dkQh vkSj mldk mRikn vkb ,l vks 3509 :1989” 'kCn esa 'kkfey fd;k x;k A Ekulwu dkQh ds Js.kh ds fy, ekud Hkkjrh; ekud ds varxZr fn;k x;k “ekulwu dkQh dk Js.kh vk; ,l 4074 1981¼fQj ls½ ¼2001 esa fQj ls fn;k x;k½” Arnarj ueh dh ek=k ekulwu ekykckj jkWcLVk dkQh dk fofHkUu Js.kh dh fof'k"Vrk dkQh cksMZ }kjk izekf.kr fd;k x;k A ftls vxys ekud vk; ,l 4074 :1981¼fQj ls½ ¼2001 esa fQj ls fn;k x;k½ e sa iqu 'kkfey fd;k tk;sxk A Ukewus ds mnns'; ds fy,] ch ,l vk; ekud “csx esa gjs dkQh ds chUl dks uewus ds rkSj ij j[kus dh fof/k” vkb ,l 10814 :1984 ¼2001 esa fQj ls fn;k x;k½ A ekulwu ekykcj dkQh lafpr djus ds fy, eky xksnke cukuk ] ch vkb ,l ekud “dkQh ds chp dsk lafpr djus txg ds fuekZ.k ds fy, dksM” vk; ,l6399:1971 ¼2001 esa fQj ls fn;k x;k½ vkfn iz;qDr djus ds fy;k tk ldrk gS A V½ vuks[kkiu Ekkulwu ekykckj jkWcLVk dkQh dsoy Hkkjr ds fy, gh vusk[kk gS ] tks iwjs fo'o esa igyh ckj dkQh ds ekulwu dh fdz;k dks fn[kk;k gS A1950 ds cgqr igys gh Hkkjr ds ekulwu ekykckj dkQh ds vuks[ksiu dks igpkuk tk pqdk Fkk A tgka bls Hkkjr dk fof'k"V dkQh ds rkSj oxhZd`r fd;k x;k A Hkkjr esa Hkh ekykckj rV ij nf{k.k if'pe ekulwu ds nkSjku ekulwu dh vuks[kh izfdz;k gh ekulwu ekykckj jkWcLVk dkQh esa ;g vuks[kk xq.k ykrh gS A lery Hkwfe ij ekulwu ekykckj dkQh dks izkIr djus dk rFkk dqN fu;kZrdksa }kjk fu;af=r ifjfLFkfr esa ekulwu dkQh ds lqxa/k ykus dk iz;kl foQy 114 (K) Uniqueness: The Monsooned Malabar Robusta coffee is unique to only India, which has pioneered the process of monsooning of coffees for the first time in the world. The uniqueness of Indian Monsooned Malabar coffee has been recognized much prior to 1950 (Cecil Gifford, 1950. Indian Coffee. January 1950), wherein it has been classified as the specialty coffee from India. Even within India, the coffees subjected to monsooning process in the Malabar Coast region during South West monsoon alone would acquire the unique characteristics of Monsooned Malabar Robusta coffee. Efforts to prepare monsooned Malabar coffee on mainland, by some enterprising exporters, under controlled conditions failed to produce characteristic flavour of monsooned coffee, indicating that the unique geographic association of monsooned coffee to the Malabar Coast. Apart from the unique monsoon weather conditions prevailing in the Malabar Coast, the microbial processes dominated by yeasts and molds are found to be pre-requisites for the monsooning process of coffee beans. Added to this, monsooned coffee requires special care during preparation, as prolonged exposure to high moisture would attract microbiological and insect infestation affecting quality. Besides, the raw coffee beans used in the preparation of Monsooned Malabar Robusta coffee are grown under a mixed shade canopy at high elevations ranging from 500-1000m MSL. It is now well-established world over that the shade-grown coffees are superior in quality when compared to coffees grown under open conditions in many other countries. In the cup, Monsooned Malabar Robusta coffee exhibits good body/ strength, mild acidity, rich toned sweeter and mellow taste which is the uniqueness of the specialty Monsooned Malabar Robusta coffees. Today, the uniqueness of Indian Monsooned Malabar Robusta coffees is well- recognized world over. Mr.Kenneth Davids, an internationally renowned coffee quality expert, in his review article titled ‘Mysores and Monsooned Malabars: Coffees of India’ compared the Monsooned Malabar coffees as unique as intensely soft-ripened cheeses or peaty Islay single malt whiskies. 115 jgk Atks ;g n'kkZrk gS fd ekulwu dkQh dk ;g vuks[kiu dsoy ekykckj rV ds HkkSxksfyd lg;ksx ls gh izkIr fd;k tk ldrk gS A vuks[ks ekulwuh tyok;q dh fLFkfr tks ekykckj ds rV ij izkIr gS ] ds flok bZLV rFkk f>axwj tSls thok.kqvksa dk izHkko Hkh dkQh chUl ds ekulwuh izfdz;k ds fy, ykHknk;d fl) gqvk A blds lkFk gh rS;kjh ds nkSjku ekulwu dkQh esa fo'ks"k /;ku nsus dh vko'drk iM+rh gS ] vf/kd ueh esa cgqr le; rd jgus ls thok.kqvksa dks vkdf"kZr djrs gSa vkSj dhM+kas dk izHkko bldh xq.kork dks c blds vykok dPps dkQh chUl tks ekulwu ekykckj jkWcLVk dkQh dks cukus ds fy, iz;qDr gksrk dks 1000 ls 1500eh- B½ tk¡p fudk; dkQh cksMZ] O;kij vkSj okf.kT; ea=ky;] Hkkjrh; ljdkj ftldk eq[; dk;Zy; csaxywj esa gS ] esa vPNh fu;fer tkap O;oLFkk rFkk tkap izkf/kdkjh Hkh gSa ] tks iwjs ns'k esa 'kqf) ds dke ij utj j[krs gSa lkFk ekulwu ekykckj dkQh mRiUu djus okys ij Hkh utj j[krsa gSa A ykblasl 'kqf)dj.k dk;Z ds flok dgha Hkh bldks 'kq) djus ugha fn;k 116 (L) Inspection body: Coffee Board, Ministry of Commerce and Industry, Government of India with its head quarters in Bangalore has a well regulated inspection mechanism in place and is the Inspecting Authority which inspects all the curing works (factories) in the country including those producing Monsooned Malabar coffee. No coffee is allowed to be cured elsewhere other than in a licensed curing works, and the Board is the sole authority to issue and grant such licenses to operate curing establishments. The Monsooned Coffee Curing works are required to establish documentation and maintain a quality system as a means to ensure that the final product (Monsooned Malabar coffee) processed is as per the requirements of Indian Coffee Board Standards. In addition to this an independent inspection structure shall be formed involving external members also as per the recommendation of consultative group. 117 tkrk A cksMZ gh ,dykSrk ,slk izf/kdkjh gS tks ,sls 'kqf)dj.k dk dk;Z LFkkfir djus ds fy, ykblsal tkjh djrk gS rFkk nsrk gS A ekulwu dkQh 'kq) djus dk dk;Z nLrkost dks LFkkfir djus ds fy, vko';d gS vkSj lkFk Hkkjrh; dkQh cksMZ ds ekud ds vko';drk ds vuqlkj mRikn dh xq.kork dks cuk;s j[kus ds fy, Hkh vko';drk gS A blds vfrfjDr lykgdkj ny ds flQkfj'k ij ckgj ds lnL;ksa dks 'kkfey dj ,d Lora= tkap fudk; dk xBu fd;k tk;sxk A 118 119 120 121 122 123 124 125 126 fdghgfdgfdgg 127 128