Assam: Eight Unique Bodo Products Get GI Tag

In a significant recognition of Assam’s rich cultural diversity and traditional knowledge, the prestigious Geographical Indications (GI) Registry in Chennai has officially awarded GI tags to eight distinct products from the state. This milestone highlights the importance of preserving Assam’s unique heritage, especially the customs and craftsmanship of its indigenous communities.

The recently tagged products span a variety of traditional food items and rice beer varieties, particularly reflecting the long-standing practices of the Bodo community. This recognition not only honors the skills of local producers but also strengthens the cultural identity of Assam’s indigenous tribes, ensuring their traditions are acknowledged on a national level.

A key highlight of this recognition is the GI tag granted to three varieties of traditional rice beer, with the application submitted by the Bodo Traditional Brewers Association. Leading the list is ‘Bodo Jou Gwran’, a potent rice beer with an alcohol content of approximately 16.11%. It is celebrated as one of the strongest brews in Assam and plays an important role in Bodo festivals and rituals.

Another GI-certified beverage is ‘Maibra Jou Bidwi’, also known as ‘Maibra Jwu Bidwi’ in the local dialect. This rice beer is a welcome drink in Bodo households. Made by fermenting half-cooked rice, known locally as mairong, with minimal water and a touch of amao (a traditional yeast), the drink offers a distinctive flavour that is symbolic of Bodo hospitality.

The third rice beer to earn the prestigious GI tag is ‘Bodo Jou Gishi’, a drink steeped in mythology and spirituality. According to local legend, its origins are linked to Lord Shiva, and it is often believed to possess medicinal properties. The beer holds cultural and spiritual significance, underlining its importance within Bodo traditions.

In addition to these traditional beverages, four food products have also been awarded GI status. Among them is ‘Bodo Napham’, a signature fermented fish dish that experiences an intricate anaerobic fermentation process in sealed containers for two to three months. Due to the region’s frequent rains and seasonal fishing, the Bodo community developed various preservation techniques, such as smoking, salting, and fermenting, with ‘Bodo Napham’ standing as a prime example.

Another notable food item is ‘Bodo Ondla’, a rice powder-based curry seasoned with garlic, ginger, salt, and alkali. This dish is an integral part of the Bodo culinary repertoire, celebrated for its simplicity and rich flavour. ‘Bodo Gwkha’, also known as ‘Gwka Gwkhi’, is another festive dish, traditionally prepared during the Bwisagu festival, highlighting the deep connection between food and cultural celebrations in Bodoland.

‘Bodo Narzi’, a semi-fermented dish made from jute leaves (Corchorus capsularis), has also been recognized for its nutritional value. Rich in Omega-3 fatty acids, calcium, and essential vitamins, this dish has been cherished by the Bodo community for its health benefits and unique taste.

Beyond food and beverages, the ‘Bodo Aronai’, a finely woven cloth measuring between 1.5 to 2.5 meters in length, has earned a GI tag as well. This intricately designed fabric, typically draped over the shoulder, reflects the cultural vibrancy of the Bodo people, with motifs inspired by nature, including trees, flowers, birds, and mountains.

These GI tags not only celebrate the distinctive products of Assam but also pay tribute to the vibrant traditions of the Bodo community. This recognition helps protect and promote indigenous knowledge systems, ensuring that they remain an integral part of Assam’s cultural heritage for future generations to appreciate.

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