View source for Biology:Wayanad Gandhakasala rice

{{Short description|Scented variety of rice from Wayanad}}
{{Use Indian English|date=September 2019}}
[[File:Ganthakasala paddy seed.JPG|thumb|Gandhakasala rice ]]
'''Gandhakasala rice''' is a variety of [[Biology:Rice|rice]] cultivated by the farmers in Wayanad District in Kerala. This is a scented variety of rice grown mostly by the members of the tribal communities of  in Panamaram, Sultan Bathery, and Mananthavady areas in Wayanad.<ref name="Hindu">{{cite journal|last1=T. Nandakumar|title=GI-tagged rice varieties to get a boost|journal=The Hindu|date=13 August 2014|url=http://www.thehindu.com/news/national/kerala/gitagged-rice-varieties-to-get-a-boost/article6309995.ece|accessdate=4 February 2016}}</ref> As of 2010, ''gandhkasala'' is cultivated in an area of  327 hectares and ''jeerakasala'' in 22 hectares.<ref>{{cite web|title=Morphological and biochemical characterization of aromatic rice(Oryza Sativa L.) cultivars of Wayanad district of Kerala|url=http://kau.egranth.ac.in/cgi-bin/koha/opac-detail.pl?biblionumber=27965|publisher=Kerala Agricultaral university|accessdate=4 February 2016|archive-date=23 February 2016|archive-url=https://web.archive.org/web/20160223203621/http://kau.egranth.ac.in/cgi-bin/koha/opac-detail.pl?biblionumber=27965|url-status=dead}}</ref> 

''Gandhakasala'' is one of two varieties of scented rice cultivated in Wayanad the other one being ''Jeerakasala'' rice. Both varieties have been identified as having potential to compete with the well known varieties of scented rice like basmati rice and jasmine rice.<ref>{{cite journal|last1=Amritha K. R.|title=Wayanad rice set to boil in Germany|journal=The New Indian Express|date=9 October 2013|url=http://www.newindianexpress.com/cities/chennai/Wayanad-rice-set-to-boil-in-Germany/2013/10/09/article1826452.ece|accessdate=4 February 2016}}</ref><ref>{{cite web|title=Marketing Gandhakasal|url=http://www.uni-passau.de/fileadmin/dokumente/projekte/biodiva/BioDIVA-BriefingNote3-2013.pdf|publisher=University of Passau, jointly with Bio Viva and MSSRF|accessdate=4 February 2016}}</ref> 

Because of the disease-resistant properties, high nutritional value, fine taste and cooking properties, this variety of rice is traditionally used in special occasions like wedding feasts.

==Characterization==

MS Swaminathan Research Foundation (MSSRF) has characterized this variety of rice in terms of descriptors developed by National Bureau of Plant Genetic Resources (NBPGR) and International  Plant Genetic Resources Institute (IPGRI). More than 40 descriptors have been  used in this characterization.<ref>{{cite book|title=Thirteenth annual Report 2002 - 2003|publisher=M. S. swaminathan research Foundation, Centre for Research on Sustainable Agricultural and Rural Development|location=Chennai|page=74|url=http://mssrf.org/sites/default/files/AR2002-2003.pdf|accessdate=4 February 2016|archive-date=5 February 2016|archive-url=https://web.archive.org/web/20160205135443/http://mssrf.org/sites/default/files/AR2002-2003.pdf|url-status=dead}}</ref> The Community Agrobiodiversity Center in Kalpetta, Wayanad, established by MSSRF has actively been involved in efforts to conserve these specialty varieties of rice since 1997.<ref>{{cite web|title=Wayanad: : A hotspot of wildlifeI and agrobiodiversity in Western Ghats|url=http://www.etose-tourism.org/M.S.%20Swaminathan%20Research%20Foundation%20-%20Centre%20Brochure.pdf|publisher=MSSRF, Community Agrobiodiversity Center, Kalpetta|accessdate=5 February 2016|archive-date=5 February 2016|archive-url=https://web.archive.org/web/20160205143821/http://www.etose-tourism.org/M.S.%20Swaminathan%20Research%20Foundation%20-%20Centre%20Brochure.pdf|url-status=dead}}</ref>

==Certification as Farmers' Varieties==

The paddy seeds of ''gandhakasala'', along with ''jeerakasala'' and four more varieties, were given certification as Farmers’ Varieties under the provisions of the Protection of Plant Varieties and Farmers’ Rights Authority, Ministry of Agriculture, Government of India. This was made possible due to the efforts of SEED CARE, an association of traditional paddy cultivators of Wayanad, under the guidance of MSSRF’s Community Agro-biodiversity Centre. 

Nationally, this certification has been given to 545 varieties so far, but the Wayanad rice varieties are unique as certification is under the category of that given to a "farming community".<ref>{{cite book|title=Twenty-Third Annual report 2012 - 13|publisher=M. S. Swaminathan Research Foundation Centre for Research on Sustainable Agricultural and Rural Development|location=Chennai|page=5|url=http://www.mssrf.org/sites/default/files/AR2012-2013_0.pdf|accessdate=4 February 2016|archive-date=5 February 2016|archive-url=https://web.archive.org/web/20160205121753/http://www.mssrf.org/sites/default/files/AR2012-2013_0.pdf|url-status=dead}}</ref>

==Geographical Indication registration==
[[File:ഗന്ധകശാല അരി കാർഷികസർവകലാശാലയുടെ ഓണവിപണിയിൽ.JPG|thumb|''Gandhakasala'' rice packaged by KAU]]
Both ''jeerakasala'' and ''gandhakasala'' rice have been registered with the Geographical Indications (GI) registry of Government of India in 2010. This was due to the joint efforts of Kerala Agricultural University and  Wayanad Zilla Nellulpadaka Karshaka Samithi. It was the agro-ecological conditions, the methods of  organic cultivation, traditional genetic makeup of cultivars, and unique processing technologies that has produced the specific aroma and flavour of ''jeerakasala'' and ''gandhakasala'' rice varieties.<ref>{{cite journal|last1=Special correspondent|title=GI registration for three farm products|journal=The Hindu|date=7 November 2010|url=http://www.thehindu.com/todays-paper/tp-national/tp-kerala/gi-registration-for-three-farm-products/article872203.ece|accessdate=5 February 2016}}</ref>

==References==
{{reflist}}

[[Category:Rice]]

{{Sourceattribution|Wayanad Gandhakasala rice}}