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GI PROTECTION FOR INDIAN SPICES

GI PROTECTION FOR INDIAN SPICES. PRESENTATION BY: Mr. GK MUTHUKUMAAR, ANAND AND ANAND, ADVOCATES, ON BEHALF OF SPICES BOARD. SPICES BOARD. A Commodity Board and Agency under the Ministry of Commerce and Industry Sugandha Bhavan, N.H. Bye-Pass, P.B. No.2277, Palarivattom,

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GI PROTECTION FOR INDIAN SPICES

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  1. GI PROTECTION FOR INDIAN SPICES PRESENTATION BY: Mr. GK MUTHUKUMAAR, ANAND AND ANAND, ADVOCATES, ON BEHALF OF SPICES BOARD

  2. SPICES BOARD A Commodity Board and Agency under the Ministry of Commerce and Industry Sugandha Bhavan, N.H. Bye-Pass, P.B. No.2277, Palarivattom, Cochin-25.

  3. SPICES BOARD • A statutory board constituted under the Spices Board, Act, 1986, • For the main purpose of development of spices and for control of the spice industry in the country and control of spice cultivation • Legal registration of owners of spice estates, returns to be made by registered owners, grant of certificate for purpose of export, control of price, distribution of spices etc., • It is a legal entity entitled to represent the interest of the spice cultivators, inland trade and export from India

  4. LEGAL COMPETANCE OF SPICES BOARD • Applicant is a legal entity established by the Ministry of Commerce and Industry, Govt. Of India • Formed to monitor & develop Spice Trade • To regulate & encourage export of quality spices • Certifying Authority – Quality Control • Represents the interest of the cultivators/ producers of SPICES

  5. GI AS A BRAND BUILDING TOOL • GI are trademarks but with a different legal conception • Function of GIs is similar to trademarks except that they point to the place of origin and not to the owner of the goods • On other legal aspects such as assignment, they differ from trademarks • GI registration is only the first step towards capitalising on your GI • It should be followed by brand promotion/ awareness creation and commercial exploitation

  6. CASE STUDY – Alleppey Green Cardamom • Nature of GI- a word mark • Conveys/ suggests that the geographical origin of ‘ALLEPPEY GREEN CARDAMOM’ is; • Idukki, Palghat, Wynad & Trivandrum Districts in the State of Kerala, India & • Tiruvelveli, Dindugul, Coimbatore, Nilgiris and Theni Districts of Tamil Nadu, India

  7. Coorg green cardamom Alleppey green cardamom GEOGRAPHICAL AREA OF PRODUCTION Latituds : 12° to 16° N Longitudes: 74° to 77° E Latitudes : 80 to 120 N Longitudes: 740 to 770E

  8. CARDAMOM CULTIVATION • Area :73,795 ha • Production (2006-07) :12540 MT • Productivity :227Kg/ ha

  9. ORIGIN • Pre-Historic Times • 3000 BC - Later Vedic Period – Taitreya Samhita • 1400-600 BC – Charaka Samhita • 3rd Century – Arthashastra (Sanskrit Text) • 4th Century – Spice Encyclopeida • 15, to 20th – Writings

  10. DESCRIPTION OF GOODS • Plant is perennial and belongs to; • Family Zingiberaceae, • Order Scitaminae, • Genus Elettaria, (6 species) • Species Cardamomom • Variety- Mysore Variety • True Cardamom and of economic importance • Cardamom is the unripe fruit of the said plant

  11. UNIQUNESS-Natural & Human Factors • NATURAL FACTORS • Geographic factors (topography, soil, & climate) • Colour & Size • Chemical Constituents and • Oil Content • Use

  12. UNIQUENESS contd., • HUMAN FACTORS • Competence • Skill & Efficient Labour • Zeal

  13. UNIQUENESS contd. • Dried Capsule • Green in Colour (retention of Chlorophyll), • Diameter 7mm (hold more oil) • Weight – 435G/L • Minimum Black Splits • Immature, Shrivelled & malformed Capsule • Three Cornered • Ribbed Appearance

  14. MOLECULAR CHARACTERIZATION - appelley green cardamom

  15. USE • Spice • Food Additive &Culinary use • Carminative, stomachic • Anti microbial/ anti fungal medication • Dermatological disroders (Pyrosis) • Checks nqusea, vomitting, improves eyesight, strengthens nervous system • Cardiac Stimulant, gastropatyhy, vatha • Antidote for food poisoning • Chewing prevents bad smell of the mouth

  16. PRODUCTION – 1 (pg11 & 12) • Location • Agro Climatic Factors • Sunshine, rainfall, water, humidity & soil conditions/ constituents • Preparation of land • Sowing (south-west monsoon) • Germination • Growth & Maturity

  17. PRODUCTION –2 • Harvest – Light & Hard Picking • Post harvesting measures • Washing • Curing – Artificial Drying by Kiln Drying • Proper Packing for proper protection • Grading (colour, size, wt, and Che Const) • Grades- Extra Bold, Bold, Superior, Coorg green or Mota green, Shipment & Light

  18. HUMAN ELEMENT • HUMAN SKILL • HUMAN LABOUR

  19. QUALITY CONTROL – by Spice Board • Adulteration • Incessant and Irrational use • Misuse • Protect true place of origin/ Genuine Cultivators • Maintaining quality of the product • Increase revenue to cultivators

  20. EXPORTS • Cardamom and other spices account for about a quarter of the world trade • Forms 85% of the total cardamom export from India, aw Coorg Green Cardamom • 2005-06 – 875MT exported from India • Revenue Rs.27 Crores • Exported to USA, UK, Japan, Canada, Middle East and Other Countries

  21. NECESSITY OF GI REGISTRATION • To enable protection/ enables infringement action • Prevents dilution, loss of reputation and goodwill • Enables efficient management and use of the GI by statutory protection, • Forms a foundation for promotion and commercial exploitation • Protects consumers from deception • Brand promotion • Protects brand equity

  22. BRAND PROMOTION • Creating awareness – camps, awareness programs, exhibitions, fairs, contests, advertisements in prints & electronic media • Write ups, articles highlighting the need to use GI branded goods • Strategic partnerships/ JVs to market GI branded goods

  23. Cardamom Growing Countries Guatemala, El.Salvador Honduras, Nicaragua Costarica Vietnam Lavos Thailand India, Srilanka Tanzania Papua New Giinea

  24. CASCADING EFFECTS – of GI registration • Increase market demand • Increase profits – inland trade and exports • Quality control • Eliminates competition from fake & spurious goods • Promotes economic development of owner and the nation

  25. THANKING YOU ANAND AND ANAND chennaianandandanand@yahoo.co.in

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