EPANDING THE CONTENT OF AN OUTLINE using notes.pptx
Geographical indication
1. Intellectual Property Rights
Geographical indications: Food stuff
SUBMITTED TO: Mr. Aditya Upadhyay
SUBMITTED BY:
Swati Joshi
3rd Sem.
M.F.M. NIFT Bhopal
2. “
” Geographical Indications (GIs) identify a good as originating in the territory of a particular country, or a region or locality in a country, where a given quality, reputation or other characteristic of the good is essentially attributable to the physical place of origin. The use of a GI may act as a certification that the product possesses certain qualities, is made according to traditional methods, or enjoys a certain reputation, due to its geographical origin.
3.
4. (From Almora, Uttarakhand) Bal Mithai is a brown chocolate-like fudge, made with roasted khoya, coated with white sugar balls, and is a popular sweet from the Himalayan state of Uttarakhand in India, especially regions around Almora.
The Khim Singh Mohan Singh Rautela shop in Almora is famous in the whole uttarakhand for their distinct Bal mithai and Singhauri.
BAL MITHAI- ( )
5. HISTORY OF THE SWEET:-
Over the years, the sweet has found home in many Kumaoni stories and folklore, arising from the milieu of Kumaon, as evident from the memoirs of noted Hindi writer, Shivani, wherein she reminiscences, the Almora Bazaar, and the lane filled with smells of locally made sweets, and the shop of Jogalal Shah Halwai, who is said to have invented the sweet, made with milk from nearby Phalsima village, and then wrapped in sugar dipped posta or Khas khas (Opium poppy) seeds.
6. Although it is unknown whether it is ancient.
Over the years, rapid commercialization and cost-cutting moves led to local shopkeepers replacing the original khas khas sugar balls with plain sugar balls that look like homeopathic pills.
Even a recent version is completely devoid of sugar balls, to suit changing urban and tourist tastes.
7. POPULARITY
Baal Mithai has long been a specialty of the Almora district, and neighbouring Kumaon Hills, along with another local delicacy, Singhauri, which is another preparation of flavoured khoya, and comes wrapped in oak leaves.
Today, Baal Mithai, has become a delicacy in many neighbouring hill stations, like Ranikhet and Nainital, where an old Shop, in Bara Bazaar still sells, both the traditional and modern versions of Baal Mithai, the later being, the same brown fudge without the white sugar balls.
8. RECEIPE
Brief: Baal Mithai is made by cooking khoya (evaporated milk cream) with cane sugar, until it becomes dark brown in color, colloquially called "chocolate" for its color resemblance. This is allowed to settle and cool, and cut into cubes which are then garnished with small white sugar balls. Ingredients
Khoya
Sugar
White Sugar Balls
(
)
METHOD:
Cook Khoya on slow fire and stir continuously.
Cook till its colour changes to dark brown.
Add Sugar and cool till it is thick in consistency.
Pour over a greased tray and let it cool.
Cut into rectangular pieces and toss them over the Sugar Balls.
9. The Khim Singh Mohan Singh Rautela shop in Almora is famous in the whole uttarakhand for their distinct Bal mithai and Singhauri.
TRADITIONAL PACKAGING
10. GEOGRAPHICAL INDICATION PROCESS FOR BAL MITHAI
There has been a recent move to make local sweet makers aware of Intellectual Property Rights, and Geographical Indications Protection (GI Protection) under, ‘The Geographical Indications of Goods Act, 1999’, which would allow them to patent local delicacies of Baal Mithai and Singhauri, which are symbolic to the region.
But it is still in process.
REGISTRATION PROCESS:
STEP 1: Filling the application
STEP 2 & 3: Preliminary scrutiny and examination
The Examiner will scrutinize the application for any deficiencies.
The applicant should within one month of the communication in this regard, remedy the same.
11. The content of statement of case is assessed by a consultative group of experts will versed on the subject.
The will ascertain the correctness of particulars furnished.
Thereafter an Examination Report would be issued.
STEP 4: Show cause notice
If the Registrar has any objection to the application, he will communicate such objection.
The applicant must respond within two months or apply for a hearing.
The decision will be duly communicated. If the applicant wishes to appeal, he may within one month make a request.
The Registrar is also empowered to withdraw an application, if it is accepted in error, after giving on opportunity of being heard.
STEP 5: Publication in the geographical indications Journal
Every application, within three months of acceptance shall be published in the Geographical Indications Journal.
12. STEP 6: Opposition to Registration
Any person can file a notice of opposition within three months (extendable by another month on request which has to be filed before three months) opposing the GI application published in the Journal.
The registrar shall serve a copy of the notice on the applicant.
Within two months the applicant shall sent a copy of the counterstatement.
If he does not do this be shall be deemed to have abandoned his application. Where the counter-statement has been filed, the registrar shall serve a copy on the person giving the notice of opposition.
Thereafter, both sides will lead their respective evidences by way of affidavit and supporting documents.
A date for hearing of the case will be fixed thereafter.
13. STEP 7: Registration
Where an application for a GI has been accepted, the registrar shall register the geographical indication. If registered the date of filing of the application shall be deemed to be the date of registration.
The registrar shall issue to the applicant a certificate with the seal of the Geographical indications registry.
STEP 8: Renewal
A registered GI shall be valid for 10 years and can be renewed on payment of renewal fee.
STEP 9: Additional protection to notified goods
Additional protection for notified goods is provided in the Act.
STEP 10: Appeal
Any person aggrieved by an order or decision may prefer an appeal to the intellectual property appellate board (IPAB) within three months.
15. COMPARISON WITH DHARWAD PEDHA
Dharwad pedha (Kannada: ಧಾರವಾಡ ಪ ೇಡ) is a sweet delicacy unique to the state of Karnataka, India.
It derives its name from the city ofDharwad in Karnataka.
This sweet's history is around 175 years old. Dharwad pedha has been accorded Geographical Indication (GI) tag.
Its GI tag number is 85.
16. HISTORY Dharwad Pedha traces its historical origin to Thakur family which migrated from Unnao in Uttar Pradesh to Dharwad after the dreaded plague broke out there sometime in early 19th Century. With meagre funds, Shri. Ram Ratan Singh Thakur (first generation sweet maker) started making ‘pedhas’ and selling them and gradually, it started becoming popular. Shri. Ram Ratan Singh Thakur’s grandson, Shri. Babu Singh Thakur, built the reputation of the ‘pedha’ with a missionary zeal. With no time, the ‘pedha’ became so popular that local people of Dharwad began identifying it by his name and as ‘Line Bazaar Pedha’ (the name of the street on which the shop is located). The technique of preparing these ‘pedhas’ however remains a closely guarded trade secret, known only to the family members of Shri. Babusingh Thakur, as handed down the generations, by father to son. Babusingh Thakur had only outlet to sell Pedhas, which were made in limited quantity for decades. But now few outlets are added.
17. Apart from this Mishra Pedha's are also popular, as these have more outlets & available through the day. Mishra has many outlets in twin cities of Dharwad & Hubli. Apart from this the cities of Bangaluru & Pune have Dharwad Pedha outlets. Many local sweet shops sell similar pedhas as Dharwadi pedha in Pune.
INGREDIENTS: The ingredients include milk, sugar and Thickened milk.
PREPARATIONS: It is made of milk which is heated and stirred continuously, with added flavor and sugar.
19. When compared with Dharwad Pedha, Bal Mithai of Uttarakhand should also be given the Geographical Indications, which would allow them to patent the local delicacies of Baal Mithai and Singhauri, which are symbolic to the region.
Baal Mithai, has become a delicacy in many neighbouring hill stations, like Ranikhet and Nainital, where an old Shop, in Bara Bazaar still sells, both the traditional and modern versions of Baal Mithai, the latter being, the same brown fudge without the white sugar balls.
The closeness to nature comes in the taste of the respective sweet, which add-ons to its flavor.
