Bundelkhand region in Uttar Pradesh has marked a significant step in agricultural recognition with its first Geographical Indication (GI) tag awarded to a local farm produce. The indigenous wheat variety, locally known as Kathiya Gehu, has been granted the prestigious GI tag as of April 1, 2024.
Uttar Pradesh has emerged as a leader in acquiring GI tags. UP has achieved the distinction of being the first state to acquire 69 GI tags. These tags serve as a testament to India's rich cultural diversity and agricultural heritage.
The GI certification process was initiated by the Khatiya Wheat Bangra Producer Company Limited, a local Farmer Producer Organization (FPO), with the support of entities like NABARD back in January 2022. After a meticulous two-year journey, the GI tag, bearing certificate number 585, was officially awarded on March 30, 2024.
This recognition is expected to boost the promotion of Kathiya Gehu, an indigenous wheat variety known for its high protein content and minimal water requirements. Notably, Kathiya Gehu is gluten-free, making it a healthier option for consumers. Its adaptability to harsh climatic conditions and low irrigation needs makes it a resilient crop, particularly suitable for the arid landscape of the Bundelkhand region.
About Kathiya Wheat
Technically classified as "Triticum Durum," Kathiya wheat is renowned for its hardness, earning it names like Durum wheat, Dalia, pasta wheat, or macaroni wheat. Despite constituting only, a small fraction of total wheat production (5-8%), it holds significant cultural and nutritional value.
Kathiya wheat's robust nature enables it to thrive in regions facing water scarcity and adverse weather conditions, such as those prevalent in Bundelkhand. Its resilience extends to resistance against various common wheat diseases, ensuring sustainable cultivation practices.
Health Benefits of Kathiya Wheat
Kathiya wheat features nutritional superiority, containing essential vitamins (A, B, and E), beta-carotene, iron, calcium, phosphorus, zinc, and copper. Its high fiber content contributes to digestive health, aids in managing cholesterol levels, and supports weight management, thereby offering comprehensive health benefits.
In culinary applications, Kathiya Gehu finds versatile usage. From preparing Kathiya Daliya, a nutritious porridge-like dish, to incorporating it in traditional recipes like Kathiya Daliya Khichdi, its culinary versatility aligns with its nutritional richness.
The amber-colored seed of Kathiya wheat, coupled with its nutritional profile and culinary adaptability, have attracted attention both domestically and internationally. Its demand in the international market, particularly for manufacturing products like macaroni, underscores its economic significance.
GI tag awarded to Kathiya Gehu signifies not only an achievement for the Bundelkhand region but also a celebration of agricultural diversity and heritage. As this indigenous wheat variety gains recognition and popularity, it promises to contribute to both nutritional security and economic prosperity.
