Assam’s Cultural Heritage: Eight Traditional Products Receive GI Tags

The Geographical Indications Registry in Chennai has recently granted prestigious GI tags to eight unique products from the Assam region, marking a significant milestone in preserving and recognizing the cultural heritage of the Bodo community. These products encompass traditional food items and distinctive varieties of rice beer, each carrying centuries of cultural significance and traditional knowledge.

Traditional Rice Beer Variants

Three unique variants of rice beer, deeply rooted in Bodo culture, have received GI recognition following an application by the Bodo Traditional Brewers Association.

1. Bodo Jou Gwran

• Highest alcohol content (approximately 16.11%) among Bodo rice beers
• Distinguished for its potency and traditional brewing methods

2. Maibra Jou Bidwi

• Also known locally as “Maibra Jwu Bidwi” or “Maibra Zwu Bidwi”
• Serves as a ceremonial welcome drink in Bodo culture
• Production process:
  1. Uses half-cooked rice (mairong)
  2. Fermented with minimal water
  3. Enhanced with amao (a natural yeast source)

3. Bodo Jou Gishi

• A traditionally fermented rice-based alcoholic beverage
• Deeply integrated into Bodo cultural practices

Cultural Significance of Rice Beer

• Consumption tradition dates back to ancient times
• Religious significance: Believed to originate from Lord Shiva
• Medicinal applications in traditional practices

Traditional Food Items

Four distinctive food items received GI tags through the efforts of the Association of Traditional Food Products.

1. Bodo Napham

• A fermented fish delicacy
• Production characteristics:
  1. Anaerobic fermentation in sealed containers
  2. Processing time: 2-3 months
• Cultural context:
  1. Preservation necessity due to seasonal fish availability
  2. Adaptation to heavy rainfall climate

2. Bodo Ondla

• A unique rice powder curry
• Key ingredients:
  1. Garlic
  2. Ginger
  3. Salt
  4. Alkali

3. Bodo Gwkha (Gwka Gwkhi)

• Festival food associated with Bwisagu celebration

4. Bodo Narzi

• Semi-fermented dish using jute leaves (Corchorus capsularis)
• Nutritional highlights:
  1. Rich in Omega 3 fatty acids
  2. High vitamin content
  3. Essential minerals (calcium and magnesium)

Traditional Textile

Bodo Aronai

• GI tag granted following application by the Association of Traditional Bodo Weavers
• Physical characteristics:

1. Length: 1.5-2.5 meters
2. Width: 0.5 meters

• Cultural significance:

1. Reflects unique Bodo traditions
2. Designs inspired by nature, featuring:
3. • • Trees
     • Flowers
     • Mountains
     • Birds
     • Other natural elements

Cultural Impact and Preservation

The granting of GI tags to these eight products represents a significant step in:

1. Preserving traditional knowledge
2. Protecting cultural heritage
3. Promoting sustainable local industries
4. Recognizing the unique identity of the Bodo community

These GI tags ensure that the traditional methods, cultural significance, and unique characteristics of these products are documented and protected for future generations, while also potentially creating economic opportunities for local communities.