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Renowned ‘Gulbarga tur dal’ gets GI tag

Image Credit: Hindustan Times

The application was documented by the University of Agriculture Sciences (UAS) Raichur and the Karnataka Red Gram Development Board, with the assistance of ICRISAT, Intellectual Property Facilitation Center (IPFC) Hyderabad with Geographical Indications (GI)

The ‘Gulbarga tur dal’ (Kalaburagi red gram), famous for its better quality the world over, got Geographical Indication (GI) tag from the administration as of late. Addressing The Hindu on Friday, Dean of Agriculture College Jayaprakash R. Patil and Muniswamy, agribusiness researcher at the Agriculture Research Station in Kalaburagi, said that after a long and bulky procedure which kept going two years, the ‘Gulbarga tur dal’ at last got GI status on August 14.

The application was documented by the University of Agriculture Sciences (UAS) Raichur and the Karnataka Red Gram Development Board, with the assistance of ICRISAT, Intellectual Property Facilitation Center (IPFC) Hyderabad with Geographical Indications (GI) Registry, in September 2017.

Dr. Muniswamy said the group of researchers from the exploration station has redrafted the depiction with the extra determination of GI item and the unique attributes and quality parameters of the produce to get the item guaranteed with GI tag.

He said the high calcium and potassium substance of the dirt in Gulbarga tur dal-developing district has been one of the central point for its suprrior quality. As indicated by soil test reports Kalaburagi soil contains 3.6 g/100g calcium and 0.1 g/100g potassium. Though the dirt example in Bengaluru contains 0.135 g/100g calcium and 0.045g/100g potassium.

The other test parameters incorporate volume, grain weight in the wake of cooking, leachable strong percent, surface, appearance, shading, flavor, taste, and smell. The tur dal here has a decent taste and smell contrasted with that developed somewhere else. It additionally requires some investment to cook.

Presently, the examination station, in relationship with the Agriculture Department and the ranchers’ gathering, ought to sort out mindfulness programs over the locale to make ranchers mindful of the advantages of the GI tag, Dr. Muniswamy stated, including that the GI label enables red gram producers to get a superior cost. Other than least help cost, the ranchers developing tur dal of GI standard can expand the cost by 10%.

Dr. Muniswamy said that at first, GI status may not do some amazing things for the ranchers, however in the long haul, it would order a superior cost and make universal interest for the produce.

Red gram is the principle kharif crop in the Hyderabad Karnataka area. Of the complete 9 lakh hectares of red gram developed over the State, around 3.7 lakh hectares of the yield is developed in Kalaburagi area alone.

Editorial Desk at Agrigate.Global

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