GI Tag: Mayurbhanj’s ‘Ant chutney’

In Odisha, scientists are fine-tuning their analysis for making presentation for Geographical Indications (GI) registry of Kai Chutney.

Highlights

  • Dishes fabricated from weaver ants offer a treatment to many sicknesses for Odisha tribes. They are identified to boost immune device and stay sicknesses at bay.
  • Though people ceaselessly stay away from purple weaver ants because their sting inflicts sharp ache and reddish bumps. Despite this, weaver ants are standard in Mayurbhanj district of Odisha. Some of the folks, commonly tribals, for the mouth-watering meals. They make Kai Chutney from purple weaver ants.

About Kai Chutney

The Kai Chutney is wealthy in treasured proteins, zinc, calcium, iron, diet B-12, potassium, magnesium, copper, sodium, fiber and 18 amino acids.  It is considered healthy for boosting the immune device and stay sicknesses’ at bay.

What will be the significance of GI tag for kai chutney?

The GI tag to kai chutney would lend hand in increasing a structured hygiene protocol for its preparation for usual wider use. GI labels will improve the recognition and price of native merchandise and native companies.

About Weaver ants

Weaver ants are scientifically called as Oecophylla smaragdina. They are abundantly present in Mayurbhanj through the year. They assemble nests with leaves of host timber. When required, leafy nests of ants are plucked and collected in a bucket of water. Later they are sorted and separated from leaves and debris. Larval and adult stages ants are preferred for eating raw or into “chutney form”.

Medicinal and bio-control use

The tribes of Mayurbhanj consume Kai soup or chutney to get rid of flu, whooping cough, common cold, enhance vision and eyesight naturally, to increase appetite, stomach diseases and to treat joints pain. They also prepare medicinal oil by dipping collected Kais in pure mustard oil. After 30 days, this oil is used to cure rheumatism, gout or other skin diseases as well as baby oil.


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