Meghalaya’s agriculture minister Ampareen Lyngdoh on December 5 said that the famous Lakadong turmeric has got the Geographical Indication (GI) tag.
She mentioned that in addition to Lakadong turmeric, the GI tag was also bestowed upon Garo Dakmanda (traditional attire), Larnai pottery, and Garo Chubitchi (alcoholic beverage).
Lyngdoh highlighted that Lakadong turmeric, originating from the Lakadong region of Jaintia Hills, contains a substantial amount of curcumin, and the GI tag will facilitate farmers in marketing and providing access to the genuine product for customers.
Expressing her delight, the minister declared: “We are thrilled to announce the recognition of the GI for Lakadong turmeric.”
She extended her gratitude to the stakeholders for taking the lead in obtaining the GI tag.
Lakadong turmeric is hailed as one of the finest strains globally, boasting a curcumin content of approximately 6.8 to 7.5 percent. This organically cultivated variety is notably darker in hue and is nurtured without the use of fertilizers.
Presently, around 14,000 farmers from 43 villages in the Lakadong area are involved in cultivating this turmeric strain across 1,753 hectares of land.
Lyngdoh emphasized that the GI tag will furnish the farmers with a unique selling proposition, enabling them to command a favorable market price.
Trinity Saioo, a Lakadong farmer and the recipient of the Padma Shri in 2021 for encouraging more farmers in the state to undertake the cultivation of this variety of turmeric, expressed joy and gratitude to chief minister Conrad Sangma for promoting the spice.
She remarked: “I am elated that Lakadong turmeric has been granted the GI tag. This is a blessing for the people of Jaintia Hills.”
She added that it will elevate the competitiveness of Lakadong farmers in both domestic and international markets, thereby generating additional livelihood opportunities.
Dakmanda, a handwoven ankle-length lower garment, is an integral part of the traditional attire of Garo women in Meghalaya.
Chubitchi, a fermented beverage derived from rice and consumed during feasts and ceremonies, is a significant cultural element of the Garo community.
