Geographical Indication (G.I.)

The Geographical Indication (G.I.) of goods reveals an indication, which identifies such agricultural goods as produced in the native region of a country, where a given quality, reputation or other characteristics of such goods essentially attributable to its geographical origin. Thus, six premium scented rices, namely Gobindabhog, Tulaipanji, Radhunipagal, Kalonunia, Kataribhog and Badshabhog, etc. of West Bengal, may come under the protection of ‘The Geographical Indication of Goods (Registration and Protection) Act, 1999’ considering their grain quality, market potentiality and scope for export.

Based on the history, traditional cultivation, grain quality, market potentiality, etc.; the RKVY Project team on ‘Bengal Aromatic Rice’ prepared four Status Papers on premium aromatic rices (Gobindabhog, Tulaipanji, Kalonunia and Radhunipagal), which were recommended by Prof. C. Kole, Vice Chancellor of B.C.K.V. and subsequently submitted to the Patent Information Centre, West Bengal State Council of Science and Technology, Department of Science and Technology, Government of West Bengal. The technical and legal documents on ‘Gobindabhog’ and ‘Tulaipanji’ rice prepared by the Patent Information Centre based on the Status Papers and Logo provided by the RKVY Project on ‘Bengal Aromatic Rice’, B.C.K.V. and Rice Research Station, Department of Agriculture, Government of West Bengal were submitted to the Intellectual Property Office, Government of India during July, 2015.

As per discussion in the Consultative Group Meeting for ‘Gobindabhog’ and ‘Tulaipanji’ rice held at Bouddhik Sampad Bhavan, Salt Lake, Kolkata on 22.08.2016 followed by a state-level meeting at Vigyan Chetana Bhavan, Salt Lake, Kolkata on 24.10.2016, Bidhan Chandra Krishi Viswavidyalaya (BCKV) and State Agri. Management and Training Institute (SAMETI), Government of West Bengal applied jointly for filing the application for G.I. of ‘Gobindabhog’ rice. Likewise, Uttar Banga Krishi Viswavidyalaya (UBKV) and State Agri. Management and Training Institute (SAMETI) became applicant for G.I. of ‘Tulaipanji’ rice. Patent Information Centre, would be facilitator for both the premium rices and BCKV as facilitator for ‘Tulaipanji’ rice. Finally, both ‘Gobindabhog’ and Tulaipanji’ have been registered as premium traditional aromatic rices of West Bengal under G.I. on 24.10.2017.

Proposals for AGMARK and ‘New Classification of Rice Varieties of India for Rice Grading and Marking Rules’

With the initiative from the Assistant Agricultural Marketing Advisor, Directorate of Marketing and Inspection, Government of India, the RKVY Project on ‘Bengal Aromatic Rice’ prepared one Proposal for inclusion of two aromatic rice of West Bengal (‘Gobindahog’ and ‘Tulaipanji’) and another proposal for inclusion of four aromatic rice varieties of West Bengal (‘Radhunipagal’, ‘Kalonunia’, ‘Kataribhog’ and ‘Badshabhog’) as commercial varieties in ‘Rice Grading and Marketing Rules’ under ‘AGMARK’, which duly recommended by Prof. A. K. Chakravarti, Vice Chancellor of B.C.K.V. was submitted to the Head Office, Directorate of Agricultural Marketing and Inspection, Government of India, Faridabad, Hariana during June, 2015 and September, 2016, respectively. As per the Proposal, the University suggested for notification of ‘Gobindabhog’, ‘Radhunipagal’, ‘Kalonunia’ and ‘Badshabhog’ rice as commercial variety in Schedule I and ‘Raw Milled Fine Aromatic Rice of West Bengal’ in Schedule III; while ‘Tulaipanji’ and ‘Kataribhog’ rice as commercial variety in Schedule I and ‘Parboiled Milled Fine Aromatic Rice of West Bengal’ in Schedule VII, in ‘Rice Grading and Marketing Rules’ under ‘AGMARK’. These two Proposals are now being considered at the Directorate of Agricultural Marketing, Government of India considering the importance of these varieties in national rice trade network.

At present, there are much variations in methods of classification of rice varieties as defined by different Departments / Directorates under Government of India for trading of rice in open market and public distribution system in the country as well as export in foreign countries. With a view to develop a common method for classification of rice varieties, the RKVY Project team on ‘Bengal Aromatic Rice’ made a new proposal for classification / grouping of rice; which was forwarded by Dr. D. D. Patra, Vice Chancellor of B.C.K.V. and submitted to the Directorate of Agricultural Marketing and Inspection, Government of India, Faridabad, Haryana during September, 2016. The proposal included 3-step classification as:

• Step I: All rice varieties produced in India may primarily be classified into three groups; namely (A) Basmati, (B) Regional Aromatic, and (C) Common.
  Or All rice varieties produced in India may primarily be classified into two groups; namely
  (A) Aromatic, and (B) Common.
• Step II: All rice varieties belong to three or two above-mentioned groups may be classified into four classes,
  namely (a) Super-fine, (b) Fine, (c) Medium, and (d) Coarse.
• Step III: All rices for the purpose of grading may further be classified into two types, namely (i) Raw, and (ii) Parboiled.
  The proposed system of classification of rices in 3 above-mentioned steps, if included in ‘Rice Grading and Marking Rules’, may strengthen the rice trading-cum-export system of the country.