kodaikanal's 'hill garlic' gets gi tag | chennai news - times of india - copper name plate

Chennai: The famous mountain garlic (malai poondu)
It's a pungent drop of raindrops.
The geographical indication was obtained by the light bulb (GI)
Tag, make it the only agricultural product of this Nanshan station.
Label Protection prohibits other varieties from using the name "hill garlici.
Kodaikanal Malai Poondu is known for its antioxidant and antimicrobial potential due to the high content of organic sulfur compounds, a report published in the latest GI magazine of the Indian government said, compared to other varieties of garlic, phenol and flavanoids. It is a sought-
Due to the high content of organic sulfur compounds, it brings a strong smell and pungent taste, so after the food ingredients.
With this, the total number of GI-
There are as many as 28 label products in Tamil Nadu, 7 of which are agricultural products, including madulai Jasmine, Neil Gilis tea and eroded ginger huanggen.
Tamil Nadu, second only to Karnataka and Maharashtra in the number of GI products, is now only behind Karnataka (42)
According to the number of GI products in Maharashtra, intellectual property rights (IPR)
Lawyer Sanjay Gandhi
He told TOI that there are more agricultural products in Tamil Nadu that deserve GI approval.
Kodaikanal-Department of Biotechnology applied for GI for Hill garlic
In June 2018, the University of Teresa and the scientific and technological council of Tamil Nadu were established.
The uniqueness of this garlic is attributed to soil conditions, altitude and climatic conditions (
Temperature, humidity, rainfall)
Common in the Kodaikanal area, the app adds: almost all common diseases such as headaches, asthma, fatigue, physical pain, indigestion, and others in the kodkodakanal villagers.
Traditionally, Poondu Laegiyum, a medicinal sauce made with garlic, was given to the mother after the birth of the child.
In addition, it can also increase appetite and reduce weight.
Poondu rasam is a soup traditionally made with garlic in villages in the Kodaikanal area, used to relieve physical pain, digestive problems and physical health.
As for its uniqueness, the app says: "kodkodaikanal Hill garlic is more unique than the other varieties grown across India.
The pungent taste and smell are very strong.
In India, garlic is used as kharif (June-July)and rabi (October-November)
Crops, depending on the region.
It is grown in Andhra Pradesh, Bihar, Haryana, Uttar Pradesh, Odisha, Punjab, Akande in the north, Rajasthan, Bangla and hills
It is an if and rabi crop in Tamil Nadu, Karnataka, Maharashtra, Gujarat, Central and Chhattisgarh.
But Kodaikanal Malai Poodu was planted as two crops: September-
October and AprilMay.
Other garlic varieties cannot tolerate extreme cold or hot weather conditions.
But Kodaikanal Malai Poondu grows in a cool climate between 11 °c and 20 °c.
The climatic conditions and soil conditions make this garlic unique and have rich medicinal value.
The application relies on ancient references, such as the bronze plate inscription of 1342 ad, and says that the dispute over mannadiles has been resolved by Pandiya King kurazala Pandi, reference to klavarai, Kookal, Poomburra, Puthoor and Velputty mannadies refer to the garlic continent.
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