Sirsi Supari gets GI tag

Arecanut (also known as supari or betel nut) is the latest entrant in the list of agricultural produce with a Geographic Indication (GI) tag. The Registrar of Geographical Indications, under the Union government, accorded a GI tag to ‘Sirsi Supari’ grown in Sirsi, Siddpaur and Yellapur taluks of Uttara Kannada district in Karnataka. The Totagars’ Cooperative Sale Society (TSS) Ltd, a Sirsi-based agri cooperative, is the registered proprietor of the GI ‘Sirsi Supari’. The GI tag will guarantee the authenticity of arecanut grown in these taluks, and ensure a better market for ‘Sirsi Supari’. The arecanut has unique features like a round and flattened coin shape, particular texture, taste. The total carbohydrates in ‘Sirsi Supari’ are 23% to 26%, total arecoline is 0.11% to 0.13%, total tannin content is 14.5% to 17.5%. ‘Sirsi Supari’ is used both as ‘chali’ (white arecanut) and red arecanut. The ‘chali’ variety is made by peeling the ripened nuts and sun drying them later. The red arecanut is produced by harvesting the tender nuts, then boiling and colouring them, then making them into different grades and finally sun drying them.

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