New GI Tags from Assam II GI Tags II UPSC Current Affairs

Description

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Context:

The Geographical Indications Registry has granted the GI tag to eight products from the Assam region.

New GI Tagged Products from Assam:

Varieties of rice beer
*Bodo Jou Gwran*	It is a fermented alcoholic beverage prepared by the Bodo tribe. It is prepared from various rice varieties that are locally available; therefore, it can be categorized as rice beer. It has the highest percentage of alcohol (about 16.11%) when compared with other varieties of rice beer made by the Bodo community.
*Maibra Jou Bidwi*	It is a welcome drink by most Bodo tribes. It’s prepared by fermenting half-cooked rice called *mairong* *with less water, and adding a little ‘amao’, which is a potential source of yeast, to it.*
*Bodo Jou Gishi*	It is also a traditionally fermented rice-based alcoholic beverage. It is prepared by grinding soaked rice grains and plant materials in a mortar and pestle called uwal and gaihen, respectively. A Fine powder is made out of it in which a little amount of water is added to make a sticky paste, which is then moulded into round flattened cakes.
Traditional Food Products
*Bodo Napham*	It is an important and favourite dish of fermented fish prepared anaerobically in a tightly sealed container in a process that requires about two-three months. The Bodo people preserve fish using different techniques, including smoking, drying, salting, fermentation, and marination. Due to heavy rainfall and the limited availability of fish throughout the year, fermentation is favoured as a method of preserving food.
*Bodo Ondla*	It is a rice powder curry flavoured with garlic, ginger, salt, and alkali.
*Bodo Gwkha*	The ‘Bodo Gwkha’ is locally also known as ‘Gwka Gwkhi’. It is prepared during the Bwisagu festival. Bwisagu is the springtime festival of the Bodo community that marks the beginning of the New Year.
*Bodo Narzi*	It is a semi-fermented food prepared with jute leaves also known as Corchorus capsularis, a rich source of Omega 3 fatty acids, vitamins and essential minerals, including calcium and magnesium.
Clothing
*Bodo Aronai*	Aronai is a small Bodo/Boro Traditional Scarf-Muffler, used both by Men and Women. It is a small, beautiful cloth. It is 1.5-2.5 meters long and 0.5 meters wide. In the ancient period, Boro warriors used Aronai as a belt in the battlefield. At the time of the war, Boro women would weave Aronai within a single night and present it to the warriors as they set out for the battlefield.

Important articles for reference;

Bwisagu festival.

GI Tags

Bodo People And Bodoland

Sources:

https://www.thehindu.com/news/national/gi-tags-for-bodo-rice-beers-and-other-culinary-delights/article68706590.ece#:~:text=The%20Geographical%20Indications%20Registry%20in,unique%20varieties%20of%20rice%20beer.

https://www.researchgate.net/publication/382160452_BWISAGU_AN_ETHNIC_IDENTITY_OF_COLORS_AND_FLAVOUR_OF_THE_BODOS_OF_KOKRAJHAR_DISTRICT_ASSAM

PRACTICE QUESTION

Q.Which of the the following products from Assam has been recently given the Geographical Indication tag by the Government of India:

Bodo Jou Gwran
Bodo Gwkha
Bodo Narzi
Orthodox Assam Tea

Choose the correct option:

A. 1 and 2 only

B. 2 and 3 only

C. 1,2 and 3 only

D. All Four

Answer: C

Explanation:

The Geographical Indications Registry in Chennai has granted the GI tag to eight products from the Assam region, including traditional food items and several unique varieties of rice beer. The Orthodox Assam Tea received a Geographical Indication (GI) tag in 2007 not recently.

New GI Tagged Products from Assam:

Varieties of rice beer
Bodo Jou Gwran	It is a fermented alcoholic beverage prepared by the Bodo tribe. It is prepared from various rice varieties that are locally available; therefore, it can be categorized as rice beer. It has the highest percentage of alcohol (about 16.11%) when compared with other varieties of rice beer made by the Bodo community.
Maibra Jou Bidwi	It is a welcome drink by most Bodo tribes. It’s prepared by fermenting half-cooked rice called mairong with less water, and adding a little ‘amao’, which is a potential source of yeast, to it.
Bodo Jou Gishi	It is also a traditionally fermented rice-based alcoholic beverage. It is prepared by grinding soaked rice grains and plant materials in a mortar and pestle called uwal and gaihen, respectively. A Fine powder is made out of it in which a little amount of water is added to make a sticky paste, which is then moulded into round flattened cakes.
Traditional Food Products
Bodo Napham	It is an important and favourite dish of fermented fish prepared anaerobically in a tightly sealed container in a process that requires about two-three months. The Bodo people preserve fish using different techniques, including smoking, drying, salting, fermentation, and marination. Due to heavy rainfall and the limited availability of fish throughout the year, fermentation is favoured as a method of preserving food.
Bodo Ondla	It is a rice powder curry flavoured with garlic, ginger, salt, and alkali.
Bodo Gwkha	The ‘Bodo Gwkha’ is locally also known as ‘Gwka Gwkhi’. It is prepared during the Bwisagu festival. Bwisagu is the springtime festival of the Bodo community that marks the beginning of the New Year.
Bodo Narzi	It is a semi-fermented food prepared with jute leaves also known as Corchorus capsularis, a rich source of Omega 3 fatty acids, vitamins and essential minerals, including calcium and magnesium.
Clothing
Bodo Aronai	Aronai is a small Bodo/Boro Traditional Scarf-Muffler, used both by Men and Women. It is a small, beautiful cloth. It is 1.5-2.5 meters long and 0.5 meters wide. In the ancient period, Boro warriors used Aronai as a belt in the battlefield. At the time of the war, Boro women would weave Aronai within a single night and present it to the warriors as they set out for the battlefield.