Goa Initiates Geographical Indication Process for Traditional Breads
The Directorate of Science and Technology in Goa has officially commenced the procedure to file a geographical indication (GI) application for the state's iconic traditional breads—pao, poie, and unddo. This strategic move involves a single consolidated filing aimed at protecting and promoting these culinary treasures that are deeply embedded in Goan culture.
Extensive Consultations with Baker Community Underway
Authorities are currently engaged in comprehensive consultations with the baker community and various stakeholders to ensure broad-based consensus and representation. This collaborative approach is designed to incorporate diverse perspectives and secure widespread support for the initiative.
Deepak Parab, the nodal officer for patent facilitation, emphasized the economic benefits of the GI tag, stating, "The geographical indication will empower bakers economically by allowing them to command better pricing due to certified quality and heritage value. This certification serves as a mark of authenticity tied to the product's geographic origin, significantly enhancing its marketability both domestically and internationally."
Potential for Export Growth and Preservation of Traditional Methods
For Goan bakers, obtaining the GI tag could unlock new avenues for export while ensuring that traditional baking methods are preserved and celebrated. This protection is expected to safeguard the unique characteristics of these breads from imitation and commercialization that might dilute their authentic qualities.
Agapito Menezes, president of the All Goa Bakers Association, hailed this initiative as a long-overdue step towards reviving the authentic character of Goan bread. He expressed optimism that the GI tag could facilitate the reintroduction of older, more traditional baking techniques where feasible.
Historical Context: The Shift from Toddy to Commercial Yeast
Menezes provided historical insight into the evolution of Goan bread-making, explaining, "In the pre-Liberation era, when yeast was not readily available, Goan bakers utilized fresh toddy as a natural fermenting agent. Over time, the availability of toddy declined due to a reduction in toddy tappers, prompting bakers to shift to commercial yeast for mass production. Today, fresh toddy is largely limited to traditional coconut growers and is more commonly employed in the preparation of certain Goan sweets rather than bread."
This historical shift underscores the importance of the GI tag in preserving the heritage and authenticity of Goan breads, ensuring that future generations can experience these traditional flavors as they were originally intended.
