GI tag sought for Kollimalai Coffee and Jackfruit
'We have instituted IPR cells at 40 educational institutions across Tamil Nadu. And each of them have been allocated a product which has a potential to earn a GI tag. These institutions do the research work,' S.Vincent, Member Secretary of TNSCST told The Hindu. For instance, K.S.Rangasamy College of Technology, Tiruchengode has taken initiatives to ensure the protection of the Kollihills Coffee on behalf of Kollimalai Collective Farming Farmer Producer Company Limited and Kollimalai Palangudiyinar Narumana Payirgal Mattrum Iyarkai Coffee Vivasayigal Sangam, he said. He further added: 'Last year, we shortlisted 40 products, and moving forward, we plan to file for a GI tag for ten products each year.'
TNSCST has been instrumental in obtaining GI tags for Kodaikanal Malai Poondu, Dindigul Locks and Udangudi Panangkarupatti. C Samayamoorthy, Secretary, Higher Education Department noted that the state has been leading in GI tags and associating with educational institutions for GI tags is one of the important mandate of TNSCST.
Kollimalai coffee is renowned for its unique aroma, flavor, and superior quality. The region's distinctive soil, high-altitude landscape, and traditional farming practices all play a key role in creating the coffee's exceptional taste. From approximately 2.5 to 5 kg of coffee cherries harvested from a single coffee tree, around 0.5 to 1 kg of green coffee beans can be obtained after processing. The coffee trees typically start producing flowers around the thrid year, with fruit maturing about 6 to 8 months after flowering. Harvesting is done once the cherries are ripe. These coffee trees reach their productive age between five to seven years, but they can remain productive for about 20 to 30 years with proper care.
The application for Kollimalai Palappazham (Jackfruit) was filed by TNSCST along with Kollimalai Collective Farming Farmer Producer Company Limited. This jackfruit is cultivated organically at high altitudes in Kolli hills. Each jackfruit typically weighs between 2 to 20 kg, with well-developed bulbs averaging 9.5 to 15 grams in weight. The fruit is rich in fiber, carbohydrates, vitamins, and essential minerals, making it both a nutritious and culturally important food crop for local communities. Widely consumed in both raw and ripe forms, it is also processed into flour, sweets, and savory products, contributing to the livelihood of small-scale tribal farmers.
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