![](https://www.nextias.com/ca/wp-content/uploads/2023/07/4374274Screenshot_6.png)
In Context
In Odisha, scientists are now fine-tuning their research to make a presentation for the Geographical Indications (GI) registry of Kai Chutney.
More In News
- Applied under the food category, the GI tag would help develop a structured hygiene protocol in the preparation of Kai Chutney for standard wider use.
- GI labels enhance the reputation and value of local products and support local businesses.
Geographical Indications (GI)
|
About Kai Chutney
- It is made up of weaver ants which are popular in Odisha’s Mayurbhanj district among the people, mostly tribals.
- Weaver ants, scientifically called Oecophylla smaragdina.
- The “Kai” (Red Weaver Ant) are biocontrol agents.
- They are aggressive and prey on most arthropods entering their territory.
- They are recognized as biological control agents in tropical crops as they are able to protect a variety of crops against many different insect pests.
- It is prepared by mixing and grinding salt, ginger, garlic and chilly and is sold by tribals in rural markets.
- Benefits
- It rich in valuable proteins, calcium, zinc, vitamin B-12, iron, magnesium, potassium, sodium, copper, fibre and 18 amino acids
- It is known to boost the immune system and keep diseases at bay.
- The tribes of Mayurbhanj consume Kai chutney or soup to get rid of flu, common cold, whooping cough, to increase appetite, enhance vision and eyesight naturally without corrective eye wear and to treat joints pain, stomach diseases, essentials for the development of a healthy brain and the nervous system.
Source:TH
Previous article
Election of the Vice President
Next article
Large Hadron Collider