278. Jalna Sweet Orange

Jalna Sweet Orange is traditional variety of sweet orange grown from Jalna district, Maharashtra.  Jalna Sweet Orange variety is known as Nucellar variety which is famous for higher peel (rind) thickness, which gives highest protection to the pulp due to higher potassium and nitrogen content. 

Sweet orange (Citrus sinensis Osbeek) is considered as second important citrus species after mandarin orange in India and it shares 23% of production among all the citrus cultivars. Sweet orange contributes 71% of the total citrus production in the world.

Image credit: nabard.org

In Jalna district, Nucellar mosambi, Kagdi Mosambi and Rajapimpari are the major cultivars of sweet orange. Kagdi Mosambi is a traditional variety cultivated in Jalna. Kagdi Mosambi variety has small fruit size, thin peel, less fruit yield per tree and tree growth is also not so good hence trees become prone to many diseases. 

Therefore, to overcome with these problems, cultivation of new variety i.e. Nucellar variety started in last few decades. Nucellar variety produced in Jalna by grafting method. Rangpur lime stock from Rangpur, Bangladesh found to be the best suitable for sweet orange in Jalna. Nucellar variety possesses large fruit size, thick peel and also gives highest fruit yield per tree.

Spread of the Jalna sweet orange tree is largest as compared to other sweet orange varieties. Largest spread of the tree leads to the highest fruit yield per tree. Hence the yield of Nucellar sweet orange variety in Jalna is highest. Earlier maturity to the sweet orange fruit in Jalna is due to highest TSS/acid ratio. Juice of Jalna sweet orange is sweet in taste due to high TSS content.

Higher potassium and nitrogen leads to greater thickness of the peel. As the thick peel is the specific characteristic of sweet oranges in Jalna, this peel thickness in the nucellar variety is due to Rangpur lime stock. Tight and thick peel gives maximum protection to the pulp inside the fruit.

Nitrogen, phosphorus and Potassium are the very important nutrients present in all fruits. Presence of higher Nitrogen leads to Increases juice content, total soluble solids (TSS), and acid concentration. Also peel thickness increases due to higher nitrogen and fruit colour is green during harvest. These all characteristics are found exclusively in Jalna Sweet orange nucellar variety.

Total soluble solids constitute about 80 % sugars, 10% acids and 10 % nitrogenous compounds. An increase in sugars is accompanied by an increase in TSS. Nucellar variety of Jalna sweet orange gives highest TSS to the fruit. Hence the maximum content of sugar gives Sweet taste to this variety.

The sweet orange fruit is processed commercially in to various forms mainly juice, frozen concentrates, squash, RTS drinks, nectar, dry mixes, canned segments, juice blends, marmalades and other value-added products like pectin and essential oil from peel, natural colours, candied peel, feed yeast etc.

Fresh juice of sweet orange is an important nutritious product providing 45 kcal, moderate quantity of vitamin C, potassium, bioflavonoid and folic acid and essential items of breakfast. It is refreshing, thirst quenching and energizing drink that improves health and nutritional requirements.

The sweet orange peel contain sugars, edible fiber and many other components that offer excellent opportunities as value-added products, particularly those components that have biological activities (antioxidant, anti-cancer, cardio protective, and food/drug-interactions) or other attributes that are useful in the development of high-value food products from citrus peel.

Expressed sweet orange oil is primarily used for flavouring beverages, soft drinks, ice cream, sweets, pharmaceutical preparations, and also perfumes.

GI Tag Registration Date         : 31 May 2016

GI Tag Number                         : 495

Certificate Number                  : 266

Geographical Area                  : Maharashtra

Special Cover Release Date   : 05 September 2022

Cancellation                             : Jalna 431 203

Type                                          : GI Tag Cover

Cover Identification Number  : MH/27/2022

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274. Waigaon Turmeric

Waigaon Turmeric is a traditional crop grown in Samudrapur tehsil of Wardha district in Maharashtra. Waigaon Turmeric has distinct dark yellow colour because of high Curcumin content which is more than 6%. Use of Waigaon turmeric for wound healing, curing cough, cold and in many other diseases is traditionally known in this area. 

Waigaon Turmeric has a long history since the Mughal Province. Approximately 80% of the farmers from Waigaon village cultivate turmeric since generations. The production of Waigaon Turmeric in Waigaon village is significantly high, due to which the village is known as ‘Haladya Waigaon’ (Halad is Marathi name of Turmeric).

Waigaon Turmeric is a unique variety which matures in short period and grown under rain fed condition. It has unique taste, enrich in oil content and pleasant aroma. It has special medicinal value. Little quantity of Waigaon Turmeric is sufficient to increase the colour of food.

Image credit: gitagged.com

Colour of Waigaon turmeric is dark mustard yellow as compared to other turmeric varieties Texture of this turmeric powder is very soft. Aroma of this turmeric is very pungent, still attractive. Whole dry turmeric finger sets are very thick and solid (fleshy).

Turmeric farming is completely organic. In the overall cultivation period and processing of turmeric no chemicals and pesticides are used. Total cultivation and processing period of turmeric is near about 8 months. 

Cultivation of turmeric starts after ‘Akshaytrutiya’ festival, if irrigation facilities are available the planting of rhizomes is possible at the time of ‘Akshaytrutiya’. However, most of the farmers do planting during monsoon to take advantage of the rainfall.

Whole or split mother rhizomes are used for planting. Farmers generally select well developed, healthy and disease free rhizomes from previous production. After harvest of the crop the mother sets are cleaned and stored in a cool place.

After harvesting, separated fingers from mother rhizomes are dried in the sunlight by spreading them as a thin layer in farm. To avoid direct sunlight, tree leaves are spread over them. Dried fingers and mother rhizomes are boiled in copper vessels. 

In order to smooth the rough and hard outer surface of the boiled dried turmeric and also to improve its colour, it is subjected to polishing. After boiling these fingers and mother rhizomes are rubbed for gaining luster and again kept for drying for approximately 15 days. The turmeric powder is made from these dried finger sets by grinding them manually or with the help of machine.

Turmeric powder and even fingers are used in marriage and religious ceremonies. Turmeric tuber is used in ‘Kankan bandhana’ ceremony of Marathi or Konkani wedding. Turmeric has traditional importance. Its paste is applied to forehead (third eye chakra) during puja (devotional ceremony) and wedding.

Turmeric powder is used as an essential spice in food preparation as an ingredient. It is used in curries and other food to improve storage conditions, palatability and preservation. It helps in enriching food colour.

GI Tag Registration Date         : 03 June 2016

GI Tag Number                         : 471

Certificate Number                  : 268

Geographical Area                  : Maharashtra

Special Cover Release Date   : 07 July 2022

Cancellation                             : Wardha 442 001

Type                                          : GI Tag Cover

Cover Identification Number  : MH/20/2022

Each cover is numbered and total 1200 covers are issued.

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210. Karvath Kati Sarees & Fabrics

Karvath Kati Sarees & Fabrics is socio-culturally associated with the people of Maharashtra due to its confluence with the culture of the people and originated from the Vidharbha region. Karvath kati Saree is traditionally a part of the ritual functions of every Vidharbha bride. It is an auspicious wear for various religious occasions.

Karvat Kati (saw-edged) saree so named after the border design which resembles saw teeth. The design resembling saw teeth is weaved on body part of the saree at both the sides adjacent to the border. Every karvath kati design saree will have this pattern of design on both the sides. 

Image Credit: asiainch.org

The weavers of Karvath Kati Sari & Fabrics are scattered in two districts, namely Bhandara and Nagpur. Districts of Chandrapur & Gadchiroli are main centres of reeling activities, and weaving takes place at Bhandara & Nagpur districts.The major products produced in the cluster are Saree, Shirting, Ladies Dress Material, Dupatta for Gents and Ladies and also Stole.

The first historical trace with respect to the existence of handloom weaving in shape of the excellent cotton handloom fabrics and its trade from Pauni, during the rule of Chand Kings, in the eighteenth century (1732 A.D)

The production of Tussar silk fabrics at Bhandara is done in three identified stages : 

• Collection of Cocoons, Processing of Cocoons, Spinning of Silk yarn 

• Pre-weaving Activities

• Weaving & Processing of silk fabrics.

The raw materials used in this cluster are Korean Tussar silk, Local Tussar silk, by products of Tussar Silk like Ghicha, Noil, etc, Mulberry silk, and Chinese silk. Most of the designs in the saree border are by virtue of the Dobby mechanism and the root origin of most of the designs are the sculptures seen at the famous Ramtek temple, which is near to this place. 

Saw teeth design adjacent to the dobby border comes out of the excellent artistic weaving skills of weaver, in interlacing the border weft yarns with the body weft yarns, by penetrating the shuttles through a bunch of warp yarns in a decreasing trends. This is done on by using three throw shuttles, two for the borders, and one for the body, on pit looms. 

GI Tag Registration Date         : 26 April 2017

GI Tag Number                         : 390

Certificate Number                  : 283

Geographical Area                  : Maharashtra

Special Cover Release Date   : 17 November 2021

Cancellation                             : Nagpur 440 001

Type                                          : GI Tag Cover

Cover Identification Number  : MH/34/2021

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147. Paithani Silk Sarees and Fabrics

Paithani sarees and fabric are traditionally a part of the trousseau of every Maharashtrian bride. This is a hand woven silk saree with a rich ornamental Zari (gold thread) Pallav and border. The weavers of Paithani Sarees & Fabrics are mainly in Paithan Taluka (Tahasil) of Aurangabad District and Yeola Taluka (Tahasil) of Nashik District of Maharashtra, India

The art of Paithan is more than 2000 years old, developed in the then splendid city of Pratishthan ruled by the legendary Satavahanas ruler Shalivahana. In the far past it had been an international trade centre for silk and zari. Paithan was the capital of the Satavahanas dynasty (200 B.C.) and used to export cotton and silks to the great Roman Empire.

Paithani saree is characterised by borders of an oblique square design and a pallu with a peacock design. The design framework is linear and exquisite, enamelled floral birds especially the peacock and parrot / maina forms are woven in gold on the Pallav and Border.

Image credit kalanjali.com

The back and face of the saree is very similar as it is woven in tapestry method. The jari used in the saree is on silk thread with twisted silver coated with gold. Sometimes cotton thread with twisted zari is used. 

In the Pallu of such sarees, certain motifs are very commonly found. Some of them are ‘Asawali’, ‘Panja’ (a flower in a geometrical shape), ‘Muthada’ (a geometrical shape), and ‘Mor’ (peacock). Paithani sarees are woven in a number of colours. The very delicate colours of the Paithani silk sarees give it a unique touch, these colours can be pure or be created using a blend of different coloured yarns.

A special feature of Paithani is that it is woven without the assistance of a mechanical contrivance like a jacquard or Jala. Skilled weavers count the threads of the wrap for each part of the design and using tiny cloth Pirns or “Tillies” the weft is interlocked the silk or gold yarn on the weft with them. 

One of the unique features of the Paithani saree is the design which is woven on its border. This design is woven exactly similar on the both sides (borders) of the Paithani saree. This is the distinguishing skill and artistic knowledge of the weavers.

Paithani sarees are made using three different styles of weaving. They are

• Fly shuttle weaving (“Ek-Dhoti” in local languate) -  weaving of body and border is done with one shuttle. Shuttle is flied from one shuttle box to other shuttle box through shade. 

• Throw shuttle weaving (“Theen-Dhoti” Or “Kadial” in local language) - one shuttle is used for body while 2 shuttles are used for border at both the sides. Shuttle boxes are not used as shuttle is not flied. In this process thread of border is interlocked with thread of body. That is known as “Kadi” i.e. chain hence it is called as “Kadial”.

• Cut shuttle weaving - In this system no shuttle box is used. Dobby or jacquard is also not used. Weaving of border is done manually. These are called as Paithani Brocade sarees. They are known as per their design i.e. when there is a design of parrot then it is called Muniya brocade, peacock designed as Moar brocade and so on.

A range of products are being produced by the Paithani weavers apart from sarees like stoles, napkin, bed sheet, pillow cover, cushion cover, door screen, wall hangings, Ladies Dress Material(LDM) and table cloth etc. 

GI Tag Registration Date         : 03 September 2010

GI Tag Number                         : 150 & 153

Certificate Number                  : 130

Geographical Area                  : Maharashtra

Special Cover Release Date   : 17 September 2021

Cancellation                             : Yeola 423 401

Type                                          : GI Tag Cover

Cover Identification Number  : MH/30/2021

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India post has also issued other special covers on Paithani Silks and Fabrics details of the same is furnished below. (Not an exhaustive list, but only items from my collection)

Special Cover on Paithani Sarees and Fabrics with replica on Paithani Saree
All the covers are numbered. Issued on 11 December 2013 and Cancelled at Pune 411 001

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144. Lasalgaon Onion

Lasalgaon Onion or light red colour onions grown from Lasalgaon area in Niphad Taluka of Nashik district Maharashtra. While other varieties of Onion are dark red in colour, due to its significant colour it has more demand in the market. This variety is also known as Niphad red, Nashik red. 

Biological classification of Onion is as given below.

Kingdom     : Plantae 

Division      : Tracheophyta 

Class          : Liliopsida 

Order         : Asparagales

Family       : Amaryllidaceae 

Genus       : Allium

Species    : Cepa

Image Credit www.greebleagro.com

Lasalgaon Onion variety is cultivated in Rabi season i.e. (October-March). The Lasalgaon onion has strong smell and having more pungent taste due to high percentage of Sulphur in the Lasalgaon soil. 

The size of onion bulb of Lasalgaon Light red variety is bigger as compared to other variety. This variety has approximately 16-17 layers of outer dried intact scales. This number of intact dried scales is more as compared to other varieties which leads to strong protection to inner bulb of onion. Due to this proper size the onion are easy for using (cutting) so there is less wastage

The Total Soluble Sugar Content is nearly 13°Brix. It also has Dry matter Content (17.67 to 17.27) % which is high. This high dry matter content increases the shelf life of Lasalgaon Light red onion. Due to high percentage of TSS and DMC, deterioration is less and the weight loss is less. The Storage life of this variety is near about 8-9 months which is very high as compared to other varieties.

Onion is one of the most important vegetable crops. Onion is used directly with daily meals. It is mixed in other vegetables and soups as spice and flavouring agent. It is used both for cooking and as a condiment for flavouring. It contains Vitamin B2, Vitamin C and minerals Calcium and Iron.

Lasalgaon is the biggest market for onions not only in India but also in Asian continent. In Asian market, the rates for onion are influenced by Lasalgaon onion market rate. 

GI Tag Registration Date         : 31 March 2016

GI Tag Number                         : 491

Certificate Number                  : 258

Geographical Area                  : Maharashtra

Special Cover Release Date   : 17 September 2021

Cancellation                             : Lasalgaon 422 306

Type                                          : GI Tag Cover

Cover Identification Number  : MH/22/2021

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116. Nashik Grapes

Nashik grapes have an attractive appearance, conical shaped, loose yet well filled bunches, conical bold, fleshy and elongated berries with thin and soft skin, crisp pulp, with few seeds or seedless. 

Nashik Grape is botanically a berry, and further botanical classification of Nashik Grapes is as below

Kingdom   : Plantae

Phylum     : Magnoliphyta.

Class        : Magnoliopsida.

Order        : Vitales

Family      : Vitaceae.

Genus      : Vitis

Species    : Vinifera L

In early 1925, the table grape revolution was started in Ojhar, a small town near Nashik, by Raosaheb Jairam Krishna Gaikwad. Today, table grapes are exported to Europe, the Middle East, and Asia. Table Grapes are also used to make Raisins and Juices.

The catchment areas of grape production in Nashik District are Kalvan, Peint Igatpuri, Sinnar, Niphad, Yeola, Nandgaon, Satana, Surgana, Dindori and Malegaon. The soil in this microclimatic zone consists of red soil with good drainage conditions. It is said that the water quality is also very suitable for growing high-quality grapes.

Grapes are consumed freshly. There are seven different varieties of grapes grown in Nashik. They are

• Thompson Seedless – Green in Colour, Meidum Sweet, Bigger and Round in Shape

• TAS – A – Ganesh – Green in Colour, Bitter in Taste, Oval in Shape

• Sonaka – Green in Color, Very Sweet in Taste, Long in Shape

• Manik Chaman – Green in Colour, Sweet and Bitter, Not much Round in Shape

• Sharad Seedless – Black in Colour, Sweet in Taste, Shape Round and Big

• Jumbo Seedless – Black in Colour, Sweet in Taste, Oval in Shape

• Black Sonaka – Black in Colour, Very Sweet in Taste, Round and Long in shape

Due to cold winters in November, there is acid formation in grapes. So the fruit which gets ripened during this season have high level of acid and low level of pH. This contributes to good quality of grapes and wines. There is good ratio of sugar and acid present in Nashik Grapes. 

Some of the grape varieties are exceptionally rich in chemicals having medicinal properties, such as resveratrol and anthocyanins. These compounds have been reported to have antioxidant properties and can prevent heart diseases, cancers and even diabetes through reduced insulin resistance.

GI Tag Registration Date         : 06 October 2010

GI Tag Number                         : 165

Certificate Number                  : 140

Geographical Area                  : Maharashtra

Special Cover Release Date   : 31 August 2021

Cancellation                             : Nashik 422 001

Type                                          : GI Tag Cover

Cover Identification Number  : MH/23/2021

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India post has also issued few special covers on Nashik Grapes (not an exhaustive list but only items from my collection)

India Post Special Cover on Nashik Grapes
Cancelled at Nashik 422 001 on 17 January 2016

104. Marathwada Kesar Mango

Marthwada Kesar Mango is one of the finest varieties of Indian mangoes and are very attractive, large sized and oval in shape. It is cultivated in Nanded, Aurangabad, Osmanabad, Latur, Beads,Parbhani, Jalna, Hingoli popularly known as Marathwada Region in Maharashtra.

The taste is superb with an excellent sugar acid blend.  It is mainly attributed to higher amount of total soluble solids i.e. 240Brix which is highest among all mango varieties in India. It is favourite fruit of the processing industries since; it retains its characteristics flavour even after processing

Kesar Mango in Marathwada possesses colour and taste similar to Saffron hence the variety is known as Kesar mango. Under normal circumstances, the ripening period of Marathwada Kesar Mango is 8 days with the Shelf life of 14 days.

The red and black soil (sometimes a mixture of laterite soil and black soil) found in this region that falls in the rain shadow area of the Sahyadri is suitable for the cultivation of this variety of mango. The unique sweetness of this mango is attributed to the weather that varies from dry to moderately extreme with low relative humidity for a large part of the year.

There are two types of fruit plants, first fruit plants which grow and develop on rainwater only and second types of fruit plants which are known as dry land fruit plants which grow on artificial irrigated water system. Dryland fruit plants possess tap root which goes deep in land and absorb the lowest ground water. Such fruit plants can survive in drought years.

Harvesting of Kesar mangoes from 5-10 years old trees are with hand. For older trees, a tool ‘Zhela’ in the local language is used. It is a loose nylon-net basket held by metal ring, and attached to a bamboo pole which has a sharp V-shaped cutting tool at the front of the ring. The fruits are taken out, and laid into a crate and immediately moved into a cool, shady place so as to shield the fruits from sunlight and heat.

Maximum demand is for consumption of directly the Kesar Mango fruit itself by the consumers. Mango Lassi is popular throughout South Asia prepared by mixing ripe mangoes or mango pulp with buttermilk and sugar. Mango is used to make juices, smoothies, ice cream, fruit bars, Pies.

Marathwada Kesar Mango contains high amount of vitamins and minerals which are very important factors for human diet. Kesar Mango pulp is added to soymilk to enhance its vitamin A, C and mineral contents.  Whey based Ready-To-Serve Beverage from Kesar Mango products are available which are having high nutritive value

GI Tag Registration Date         : 30 November 2016

GI Tag Number                         : 499

Certificate Number                  : 282

Geographical Area                  : Maharashtra

Special Cover Release Date   : 27 August 2021

Cancellation                             : Aurangabad 431 001

Type                                          : GI Tag Cover

Cover Identification Number  : MH/20/2021

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