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Intellectual Property Rights
Geographical indications: Food
stuff
SUBMITTED TO:
Mr. Aditya Upadhyay
SUBMITTED BY:
Swati Joshi
3rd Sem.
M.F.M. NIFT Bhopal
“
”
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.
(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- ( )
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.
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.
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.
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.
The Khim Singh Mohan Singh Rautela shop
in Almora is famous in the whole uttarakhand
for their distinct Bal mithai and Singhauri.
TRADITIONAL
PACKAGING
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.
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.
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.
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.
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.
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.
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.
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.
REFERENCES
http://en.wikipedia.org/wiki/Bal_Mithai#cite_note-7
http://en.wikipedia.org/wiki/Dharwad_pedha
https://www.google.co.in/search?sourceid=chrome-psyapi2&rlz=1C1CHMO_en-
GBIN577IN577&ion=1&espv=2&ie=UTF-8&q=dharwad%20pedha