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11.9.2020 |
EN |
Official Journal of the European Union |
C 301/16 |
Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
(2020/C 301/12)
This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.
SINGLE DOCUMENT
‘BASMATI’
EU No: PGI-IN-02425 – 18.7.2018
PDO ( ) PGI (X)
1. Name(s) (of PDO or PGI)
‘Basmati’
2. Member State or third country
Republic of India
3. Description of the agricultural product or foodstuff
3.1. Type of product
Class 1.6: Fruit, vegetables and cereals, fresh or processed
3.2. Description of the product to which the name in (1) applies
‘Basmati’ is a special long grain aromatic rice grown and produced in a particular geographical region of the Indian sub-continent. In India, this region is a part of northern India, below the foothills of the Himalayas forming part of the Indo-Gangetic Plains (IGP).
The special characteristics of ‘Basmati’ are its long slender kernels with a high length to breadth ratio, an exquisite aroma, sweet taste, soft texture, delicate curvature, intermediate amylose content, high integrity of grain on cooking, and linear kernel elongation with least breadth-wise swelling on cooking.
The primary characteristics of ‘Basmati’ are the following:
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S. No |
Parameter |
Value |
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1. |
Minimum average precooked milled rice length (mm) |
6,61 |
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2. |
Average precooked milled rice breadth (mm) |
≤2,00 |
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3. |
Minimum length/breadth ratio of precooked milled rice (L/B Ratio) |
3,50 |
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4. |
Minimum average cooked rice length (mm) |
12,00 |
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5. |
Minimum cooked rice length/precooked rice length ratio OR Minimum elongation ratio |
1,70 |
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6. |
Average volume expansion ratio |
>3,5 |
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7. |
Aroma: ‘Basmati’ has a typical pandan-like flavour |
Inherently present in ‘Basmati’ |
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8. |
Taste and mouth feel: The sweet taste and distinct mouth feel of cooked ‘Basmati’: soft and fluffy texture with high integrity of the cooked grain. |
Inherently present in ‘Basmati’ |
3.3. Feed (for products of animal origin only) and raw materials (for processed products only)
‘Basmati’ rice is grown from traditional ‘Basmati’ varieties and evolved varieties of ‘Basmati’ rice plant developed through breeding. The traditional varieties of ‘Basmati’ are long duration varieties, which come to maturity in the month of October. The ‘photoperiod sensitivity’ of traditional ‘Basmati’ rice varieties makes them vulnerable to an erratic climate, which sometimes reduces the productivity. Further, traditional ‘Basmati’ rice varieties may be vulnerable to lodging. These limitations have been overcome to a great extent in the evolved varieties using scientific, genetic and plant breeding methodologies. The evolved varieties can withstand variations in the climate within the defined growing area. The evolved varieties come to maturity towards the end of September to the first half of October in the defined growing areas when the temperature is conducive for accumulation and retention of aroma during the grain filling process. The evolved varieties come to the harvesting stage about 20-30 days earlier than traditional varieties.
Currently, the notified varieties of ‘Basmati’ under the Indian Seeds Act 1966 include Basmati 217, Punjab Basmati 1, Basmati 386, Punjab Basmati 2, Punjab Basmati 3, Basmati 370, Haryana Basmati 1, Taraori Basmati , Type 3 (Dehraduni Basmati), Pant Basmati 1, Pant Basmati 2, Kasturi, Mahi Sugandha, Basmati CSR 30, Malviya Basmati Dhan 10-9, Ranbir Basmati, Basmati 564, Pusa Basmati 1, Improved Pusa Basmati 1 (Pusa 1460), Pusa Basmati 1121, Pusa Basmati 1509, Pusa Basmati 6 (Pusa 1401), Pusa Basmati 1609, Pusa Basmati -1637, Pusa Basmati -1728, Vallabh Basmati 22, Vallabh Basmati 21, Vallabh Basmati 23, Vallabh Basmati 24, Pusa Basmati 1718, Punjab Basmati -4, Punjab Basmati 5 and Haryana Basmati 2.
3.4. Specific steps in production that must take place in the identified geographical area
The following steps of production of ‘Basmati’ take place in the defined Geographical Area:
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propagation, |
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transplantation of seeds, |
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cultivation, |
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plantation management, |
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harvesting |
3.5. Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to
None for the EU
3.6. Specific rules concerning labelling of the product the registered name refers to
None for the EU
4. Concise definition of the geographical area
In India, ‘Basmati’ is grown and produced in all districts of the states of Punjab, Haryana, Delhi, Himachal Pradesh, Uttarakhand, as well as in specific districts of western Uttar Pradesh and Jammu & Kashmir. For information only, the States of Punjab, Haryana and Himachal Pradesh were originally part of the area known as Punjab.
In the State of Uttar Pradesh, ‘Basmati’ is grown in the following districts: Meerut; Bulandshahr; GautamBuddha Nagar; Ghaziabad; Hapur; Baghpat; Saharanpur; Muzaffarnagar; Shamli; Moradabad; Bijnor; Rampur; Amroha; Sambhal; Bareilly; Badaun; Pilibhit; Shahjahanpur; Agra; Firozabad; Mainpuri; Mathur; Aligarh; Etah; Hathras; Kannauj; Etawah; Auraiya; Farrukhabad; and Kasganj.
In the State of Jammu & Kashmir, ‘Basmati’ is grown in the following districts: Jammu; Kathua and Samba.
5. Link with the geographical area
5.1. Specificity of the geographical area
The reputation, given quality and specific characteristics of ‘Basmati’ rice are the basis of the application for registration as a protected geographical indication.
The name ‘Basmati’ is derived from two Sanskrit word roots, ‘Vas’ meaning ‘aroma’ and ‘Mati’ meaning ‘ingrained from the origin’. In Hindi, the equivalent of ‘Vas’ is ‘Bas’ and, therefore, ‘Basmati’. Essentially, ‘Basmati’ means, ‘the one containing aroma’. It is a non-geographical name which, by virtue of its centuries old reputation, identifies rice coming from the IGP. ‘Basmati’ rice is considered a gift of nature, and the farmers have been growing this aromatic rice variety for many centuries.
Historical origin and reputation
The first recorded reference to ‘Basmati’ rice can be found in the epic Punjabi poem Heer Ranjha by the great Punjabi Poet Varis Shah dated 1766.
Historically, ‘Basmati’ rice has been associated in the public mind as a special long grain aromatic rice grown and produced in a particular geographical region situated in the foothills of the Himalayas. This public perception and recognition is evident from the general body of information such as the following:
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1. |
The Oxford Dictionary defines ‘Basmati’ as a ‘kind of long-grain Indian rice with a delicate fragrance’. |
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2. |
The French dictionary Larousse defines ‘Basmati’ as an ‘Indian, long grain rice, very appreciated’. |
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3. |
The Cassell food dictionary defines ‘Basmati’ rice as ‘a superior type of Indian white rice which is long grained and slender. It is traditionally served with curries and comes from the area of Himalayas’. |
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4. |
Reports of the UK House of Commons refer to ‘Basmati’. Of note is volume 73, Part 4, p. 197 (1874) stating ‘the Kangra Valley possess a celebrated kind known as Basmati’. |
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5. |
The report ‘a classified and descriptive catalogue of the Indian department’ written by J. Forbes Watson on the products of India mentions ‘Basmati’ of particular importance. |
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6. |
The report on the revision of settlement in the Kumaon district (India) carried out from 1863 to 1873 mentions that in some of the valley the finest Basmuttee rice is produced. |
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7. |
In the catalogue of the Paris Universal exhibition of 1867 ‘Basmuttee rice’ is mentioned as a government contribution from India. The Vienna universal exhibition 1873 mentions Basmuttee rice as being a rice product from Burdwan (an Indian province). |
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8. |
Judgements of French, Moroccan and Spanish courts in relation to the trade mark Basmati. In these judgements the courts cancel, for several reasons, including the strong link between India and ‘Basmati’, the trade marks for Basmati in respect of rice grown outside India. |
Owing to its special flavour, aroma and cooking properties that are best suited for Asian dishes such as biryani and pulao; ‘Basmati’ has become very popular in numerous foreign countries. In fact, the demand for ‘Basmati’ rice has been increasing over the last few decades. ‘Basmati’ rice has been and continues to be exported to major countries all over the world including Saudi Arabia, Kuwait, United Arab Emirates, the United Kingdom, the United States of America, Canada and Europe.
Environmental factors
High humidity: During the grain filling period, which is the most crucial for the best expression of ‘Basmati’ quality traits, average relative humidity in the ‘Basmati’ growing region ranges from 60-65 %. However, humidity is not a standalone factor to decide quality parameters. The interplay of environment, water and edaphic factors are important in deciding quality traits of ‘Basmati’ rice.
Solar radiation and day length: In the ‘Basmati’ growing regions, the day length at a given period in a calendar month are longer than in central or southern India. Further, since rice is a ‘short day’ plant, the process of maturity of paddy is further delayed in areas where there are longer days. In areas that experience longer light hours, the maturation of the grain is further delayed. Effectively, as explained, on the same given date of a month, the physiological development of a variety of ‘Basmati’ rice at a place that has longer days will be behind the physiological development of the same variety at a place that has shorter days. It is the interplay of the photoperiod which exposes the growing grains to optimal solar radiation, with other factors such as temperature and humidity in the IGP that enable ‘Basmati’ rice to accumulate and retain its aromatic compounds and other characteristics.
Sufficient water supply: By and large, irrigation water is canal water coming from rains/snow-melt water of the Himalayas. The availability of abundant water is essential for the cultivation, and aroma, of ‘Basmati’ (described in more detail below in this section).
Normal soil: The soils of the geographical area are developed from Indo-Gangetic alluvium. These are slightly alkaline in reaction (pH 7,3-8,5), deep (>1m), well-drained and generally sandy loam to loam in texture. These soils are generally low (<0,5 %) to medium (0,5–0,75 %) in organic carbon content. The clay fraction of soil is dominated with illite – a potassium-rich mineral. Hence, these soils are well-supplied with potassium (K) as revealed by medium (120-280 Kg K/ha) to high (>280 Kg K/ha) K fertility status. (described in more detail below in this section).
Temperature: In the IGP, the temperature during the grain-filling period remains mild (day: 25-32 degrees Celsius/night: 20-22 degrees Celsius) giving a strong aroma to the grains. The principal chemical constituent of the aroma of ‘Basmati’ is 2-acetyle-1-pyrroline, which is volatile in nature. The maximum retention of the aroma happens when the grain-filling period coincides with mild temperature.
Human factors
The quality of ‘Basmati’ is greatly influenced by the timing of transplanting. In normal conditions, if the traditional tall varieties of ‘Basmati’ are transplanted before 30 June, they would attain excessive vegetative growth and are prone to lodging at the flowering or the grain filling stage. Also, the early transplantation of seedlings impairs cooking quality as grains become extremely opaque or exhibit abdominal whiteness due to improper development under high temperature caused by loose packing of starch molecules. Hence, the optimum time for transplanting the seedlings is during the first half of July.
Seedlings are transplanted in rows with 1-2 seedlings per hill. For a timely transplanted crop, row-to-row and plant-to-plant at 20×15 cm and in case of late transplanted crops, a spacing of 15×15 cm is maintained. Seedlings should be planted shallow (2 to 3 cm deep) as deep planting takes more time for establishment and gives less tillering.
Standing water is maintained in paddy fields for up to 2-3 weeks after planting, which helps in the establishment of good plants and weed control. After this period, fields are irrigated only after the absorption of the standing water.
‘Basmati’ is grown with carbon enriched soil through farm yard manure application of 8-10 tons/ ha or green manuring with legumes.
Harvesting of ‘Basmati’ takes place as soon as 90 % of the grain matures so as to avoid loss by shattering, lodging and physical damage to the grains. The harvested crop is generally threshed the same day or as soon as possible and dried to a moisture content of 12-14 % to prevent the development of grain moulds or any other fungal attack or insect damage during storage.
5.2. Specificity of the product
The special characteristics of ‘Basmati’ are its long slender kernels with high length-breadth ratio, an exquisite aroma, sweet taste, soft texture, delicate curvature (minimum length/breadth ratio of precooked milled rice is 3,50 mm), intermediate amylose content (about 22 %), high integrity of grain on cooking, and linear kernel elongation with least breadth-wise swelling on cooking.
‘Basmati’ has a length/breadth ratio of at least 3:5 whereas other types of rice usually have a length/breath ratio of < 3:5. For example, the length/breadth ratio of Thai Jasmine Rice is 3:4 and Ponni rice is 3:2.
‘Basmati’ emits a specific aroma in the field, at harvesting, in storage, during milling, cooking and eating. This aroma is due to a harmonious combination of more than 200 chemical compounds among which, 2-acetyl-1-pyroline (2AP) is the most predominant.
‘Basmati’ grains contain about 0,09 ppm of this aromatic chemical compound naturally, a level that is about 12 times more than non-‘Basmati’ rice varieties, giving ‘Basmati’ its distinctive fragrance and flavour.
Cooked ‘Basmati’ grains retain high integrity due to the low glycaemic index, which is typical of ‘Basmati’. The sweet taste and distinct mouth feel of cooked ‘Basmati’ is due to various factors including intermediate amylose content leading to soft and fluffy texture with high integrity of the cooked grain.
5.3. Causal link between the geographical area and a specific quality, the reputation or other characteristics of the product
These special characteristics are attributable to the various natural and human factors involved in the sowing, harvesting and processing of ‘Basmati’.
‘Basmati’ acquires its aroma, among other characteristics, as a result of the interplay of the longer light hours prevalent in the geographical area where it is grown, with other factors such as mild temperature during grain filling, humidity and solar radiation in the geographical area.
Taste and mouth feel characteristics are due to the prolonged sunshine in the longer days in the flowering months of ‘Basmati’ in the geographic area. Ageing and pre-soaking of ‘Basmati’ is known to enhance these characteristics.
Timing and spacing of the seeds as well as ensuring there is carbon-enriched soil and the maintenance of standing water and irrigation techniques significantly influence the physiology of the Basmati crop.
Historical, traditional, cultural and social elements associated with ‘Basmati’ give it the global reputation as a geographical indication. Any member of the trade or public in India or abroad ordering ‘Basmati’ or seeing rice advertised or offered for sale as ‘Basmati’ will expect the rice so ordered, advertised or offered for sale to be the rice cultivated, grown and produced in the geographical area with the special characteristics as set out in Sections 3.2 and 5 of this Single Document.
Reference to publication of the specification
(the second subparagraph of Article 6(1) of this Regulation)
http://ipindiaservices.gov.in/GirPublic/Application/Details/145
Page No 27, Sl. No. 261, 145-GI-Annex-12-26-11-2008.