Odisha’s Six Traditional Foods in GI Tag Race

Six iconic food items from Odisha are vying for Geographical Indication (GI) recognition, a move that could boost local farmers, preserve heritage, and enhance the state’s cultural identity.

• Sarasatia Mithai (Sambalpur): A 200‑year‑old sweet made from ganjer resin, rice flour, and sugar, distinct for being prepared without milk or chhena.
• Pal Baigana (Dhenkanal): A unique brinjal variety prized for its sweet taste and flavour, widely used in curries and roasted dishes.
• Manikapatna Dahi (Puri): Buffalo milk curd reputed for health benefits, including immunity and cancer resistance.
• Bati Mandia (Koraput): A traditional millet grown organically, rich in calcium and iron, resilient in dry conditions.
• Pejua Biri (Keonjhar): A local pulse cultivated by tribal communities, used in the famous Phulbadi preparation.
• Bali Pan (Balasore): Though documented by OUAT scientists, another organisation has already filed its GI application.

Verification for Sarasatia Mithai, Pal Baigana, and Manikapatna Dahi is nearly complete, with recognition expected by year‑end.

OUAT scientists are preparing documentation for Bati Mandia and Pejua Biri, while Bali Pan’s application faces procedural hurdles.

GI recognition will safeguard authenticity, promote Odisha’s culinary heritage, and provide economic benefits to producers.