Latest news with #TamilNaduStateCouncilforScienceandTechnology
New Indian Express
04-08-2025
- Business
- New Indian Express
GI tag sought for Madurai appalam, Thothal halwa
CHENNAI: The Tamil Nadu State Council for Science and Technology (TNSCST) has filed two applications seeking Geographical Indication (GI) tags for two popular local delicacies – the Madurai appalam and the Kilakarai Thothal halwa – in a bid to help local manufacturers maintain the quality and expand their markets. The GI application for Thothal halwa has been jointly filed by TNSCST and the Kilakarai Chellakani Thothal Association and for the Madurai appalam, by the TNSCST and the Appalam Vadagam Morvathal Manufacturers and Sellers Association, before the Geographical Indications Registry last week. Madurai appalam is prized for its delicate crunch, unique flavour and traditional crafting methods that use urad dal, rice flour and spices. 'The quality and fame of this snack are enhanced by Madurai's climate and the sourcing of urad dal from Virudhunagar. It is prepared using age-old recipes and methods that have been handed down through generations, ensuring a true and distinctive taste,' said the application. 'Over 50,000 people in Madurai are engaged in making appalams, and the GI tag will help boost their business,' said S Vincent, member secretary, TNSCST. With around 500 manufacturing units in Madurai, the appalam industry generates about `8 crore in weekly revenue, he added. The snack is consumed across India and exported to Singapore, Malaysia, Mauritius, Thailand, Sri Lanka, Maldives and Gulf countries.
New Indian Express
21-07-2025
- Science
- New Indian Express
GI tag sought for Ramanathapuram's Mugavai Kuliyadichan red rice
CHENNAI: The Tamil Nadu State Council for Science and Technology (TNSCST), an autonomous organisation under the state higher education department, has filed an application with the Geographical Indications Registry, seeking geographical indication (GI) tag for Mugavai Kuliyadichan Sivappu Arisi (Mugavai Kuliyadichan Red Rice). The GI tag is expected to promote the rice variety, boost its market value, and preserve its unique identity. The application, filed jointly by TNSCST and Sethu Seemai Farming Fed Farmer Producer Company Ltd, cites that Mugavai Kuliyadichan Sivappu Arisi is a unique variety of rice native to Tamil Nadu. It is characterised by its small, round grains and has a distinct taste and aroma. This rice variety is highly regarded for its nutritional value, rich in dietary fiber and essential minerals. Mugavai Kuliyadichan red rice is a heritage variety of traditional red rice cultivated in Ramanathapuram. It is indigenous red parboiled rice and is widely grown in saline-prone and well-drained soils, praised for drought and pest resistance. Scientific trials and historical records concur that its unique micronutrient profile, antioxidant richness, and agronomic resilience cannot be replicated elsewhere. S Vincent, TNSCST member secretary, said local farmers retained Kuliyadaichan seeds due to their drought resistance. It stands out for its distinct flavour, quality, and nutritional benefits, linked to Ramanathapuram's unique geographical and cultural environment.
The Hindu
04-06-2025
- Health
- The Hindu
T.N. Scientists Awards for 2022 and 2023 announced
The Tamil Nadu State Council for Science and Technology has announced the awardees of the Tamil Nadu Scientist Award for 2022 and 2023. The award is given to scientists from various disciplines including agriculture, biology, chemical sciences; environmental sciences; engineering and technology; mathematics; medicine; physics; social sciences and veterinary sciences. The award includes a cash prize of Rs. 50,000 and a citation. Heads of the research and educational institutions in the state nominate candidates for the awards. The council has constituted an advisory committee of experts for the award in each discipline. TNSCST member secretary S. Vincent said as many as 73 nominations were received for 2022. For the year 2023, the council received 96 nominations. The advisory committee has selected 12 scientists, one from each discipline.
