for the study of geografical indication of bikaner as the example of bikaneri bhujia. the bikaneri bhujia is under the INTELECTUAL PROPERTY RIGHT (BIKANERI BHUJIA AS GI)

2. Presented BY
Mohanlal
15phm2007
M Pharm 1st year
MNP (Pharmacology)
INSTUTITE OF CHEMICAL TECHNOLOGY
mohanlalchoudhary1992@gmail.com
mobile no.- 7891375531

3. CONTENTS
History
Description of goods
Specification of Bikaneri bhujia
Method of production
Inspection body of bhujia
Protection of Geographical Indication
References

4. HISTRY
 In 1877, during the reign of Maharaja Shri Dungar Singh, the
first batch of bhujia was produced in the princely state of
Bikaner.
 The origin of bhujia industry in bikaner date back to 1877
while maharaja dunger shingh was ruling the state .
 The item was manufactured as a species variety in the name
of “DUNGARSHAHI BHUJIA” speciely for the guests of the
king.
 As time passed by ,the industry has emerged as a main
livehold of the population of districts.
 The main resgion of the spread of industry is attributed to the

5. cont….
 The main raw material for manufacturing bhujia is
Moth, which is grown in the arid Zone of Rajasthan
and the saline water available from deep wells;
both of them are gift to the area by nature.
 Not only in the city, but in the whole country
,especially ,in Rajasthan, Gujarat, Maharashtra
, Bihar and in West Bengal it is a must-served item
with the regular food.

6. DESCRIPTION OF GOODS
Bikaneri Bhujia produced in the said region has the distinctive and
naturally occurring organoleptic characteristics of taste, mouth feel
and aroma which have won the patronage and recognition of
discerning consumers all over the world.

7. SPECIFICATION
 Ingredients used to produce bhujia are Moth dal, Chana dal, Oil, Salt,
Spices etc.
 Moth dal (matki), Chana dal ( mixed in proportion of 80:20), 15-20 gms of
oil and 15-20 gms of powdered spices (masala including chili & salt) are
mixed together with required quantity of water, which is called dough.
 This dough is mashed on a specific equipment called Jharra (strainer)
locally, This mashing is done on the fryers which is having oil of
temperature 175◦c-180◦c.The completion of frying is judged by the colour
of Bhujia.
 It is light yellow in colour or lemon yellow

8. Cont….

9. METHOD OF PRODUCTION
Bikaneri Bhujia is manufactured by using traditional formula
Moth Pulse –
Moth pulse shall consist of spilt seed of tepary beans. It shall be sound,
clean,
sweet wholesome and free from unwholesome substances.
1. Moisture not more than 14% by weight
2. Foreign matter not more than 1%
3. Damaged grain not more than 5%
4. Aflatoxin not more than 30 microgram per kg.

10. INSPECTION BODY
 Bikaner Bhujia Udhyog Sangh, Bikaner has representatives from the
producing villages and they have been nominated by the
manufacturers of these districts more over, Bikaner Bhujia Udhyog
Sangh membership includes the master Karigars and other
stakeholders as well.
 Thus, the implementation and assurance of the quality of Bikaneri
Bhujia, its genuineness would be monitored by the District level
committee formed by the organization.
The Inspection Committee Shall be Comprise of:
 Two members of Bikaner Bhujia Udyog Sangh.
 One member of Home Science College, Agriculture University of
Bikaner.
 One member from the Department of Food Science & Nutrition
Agriculture University of Bikaner.
 One member from a Non Governmental Organisation viz: Bikaner
Bhujia
 Manufacturer Association.
 One member of District Industry Centre, Govt. of Rajasthan, Bikaner.

11. PROTECTION AND
REGISTRATION
 In September 2010 Bikaneri Bhujia was granted Geographical Indication protection.
 Application is made by Bikaner Bhujia Udhyog Sangh, 71A, RICCO Residential Colony,
Bichwal, Bikaner – 334006, Rajasthan, India for registration in Part A of Bikaneri Bhujia under
Application No 142 in respect of Food Products (Snacks) 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.

12. REFERENCES
1. http://www.thehindu.com/features/metroplus/Food
/in-search-of-bikaneri-bhujia/article3945487.
2. "Registered Geographical Indications (GI)“.
3. https://en.wikipedia.org/wiki/Bikaneri_Bhujia
4. www.ipindia.nic.in
5. "Camel country: Known for its sand dunes and
bhujia, Bikaner..". The Tribune