GI PROTECTION FOR INDIAN SPICES

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GI PROTECTION FOR INDIAN SPICES

• PRESENTATION BY
• Mr. GK MUTHUKUMAAR,
• ANAND AND ANAND, ADVOCATES,
• ON BEHALF OF SPICES BOARD

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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.

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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

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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

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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

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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

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GEOGRAPHICAL AREA OF PRODUCTION

• Latituds 12 to 16 N
• Longitudes 74 to 77 E

Latitudes 80 to 120 N Longitudes 740 to 770E
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CARDAMOM CULTIVATION

• Area 73,795 ha
• Production (2006-07) 12540 MT
• Productivity 227Kg/ ha

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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

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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

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UNIQUNESS-Natural Human Factors

• NATURAL FACTORS
• Geographic factors (topography, soil, climate)
• Colour Size
• Chemical Constituents and
• Oil Content
• Use

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UNIQUENESS contd.,

• HUMAN FACTORS
• Competence
• Skill Efficient Labour
• Zeal

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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

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MOLECULAR CHARACTERIZATION - appelley green
cardamom
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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

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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

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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

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HUMAN ELEMENT

• HUMAN SKILL
• HUMAN LABOUR

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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

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EXPORTS

1. Cardamom and other spices account for about a
   quarter of the world trade
2. Forms 85 of the total cardamom export from
   India, aw Coorg Green Cardamom
3. 2005-06 875MT exported from India
4. Revenue Rs.27 Crores
5. Exported to USA, UK, Japan, Canada, Middle East
   and Other Countries

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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

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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

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

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THANKING YOU

• ANAND AND ANAND
• chennaianandandanand_at_yahoo.co.in