Kaipad rice is produced from saline tolerant cultivars grown in naturally organic production system called Kaipad. The produce is purely organic with excellent cooking qualities. It is produced in the saline prone sea coastal rice tract of North Kerala especially in Kozhikode, Kannur, and Kasargod districts.
The rice is having volume expansion ranging from 3.2- 3.5, non sticky nature, red kernel colour, and with delicious taste. Nutritive value of Kaipad rice is excellent with good content of iron (59.8 to 303 mg/kg), calcium (154 to 218 mg/kg), and potassium (8359 to 14075 mg/kg). The most popular traditional cultivars of this tract are Kuthiru, and Orkayama, and improved cultivars are Ezhome – 1 and Ezhome – 2.
Image Credit: gikerala.in
The cooking qualities of Kaipad rice is excellent, and the cooked rice is very tasty. There is a general say among farmers that the gruel of Kaipad rice can be eaten as such without salt and much curries. The practice of having gruel of Kaipad rice during illness for speedy recovery indicates its medicinal value. Kaipadu chorum chemmeen curriyum (Kaipad rice and prawn curry) is the usual combination of food at this tract.
Presence of and saltwater aquifer and the tide oscillation level leads to the evolution of unique ecosystems in coastal areas where development of soil and vegetation are strongly linked to the time of submergence, oxygen diffusion mechanisms, and high salinity levels. One of the best examples for this phenomenon is Kaipad rice cultivation in the salinity prone coastal wetlands of Kerala.
Rice farming is carried out in a peculiar way in Kaipad, purely in a natural way relying on the monsoon and the sea tides. The traditional kaipad system of rice cultivation is an integrated organic farming system in which rice cultivation and aquaculture go together in coastal brackish water marshes rich in organic matter.
Kaipad lands got the name from two Malayalam words kayal meaning salt water lake and padam which means rice field. These coastal wetlands are subjected to tidal action throughout the year. Farmers are following the unique natural way of cultivation practices, as the tract is suited for natural organic rice production.
Due to the unique and complex combination of agro- climatic conditions prevailing in the region of Kaipad rice tracts, rice produced in this region are having distinctive and naturally occurring characteristics, which have won the patronage and recognition of both low income consumers and high income consumers.
GI Tag Registration Date : 03 March 2014
GI Tag Number : 242
Certificate Number : 199
Geographical Area : Kerala
Special Cover Release Date : 30 October 2021
Cancellation : Payangadi 670 303
Type : GI Tag Cover
Cover Identification Number : KL-36/2021
This cover had a sample of Kaipad Rice.
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Enlarged View of Cancellation
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