SOURCE: Paul Fernandes, Times of India
The state’s popular Moira banana and Harmal chilli were recently accorded the geographical indication (GI) tag. The two agricultural products are the fourth and fifth items from Goa to get the GI tag after feni, the Khola chilli, and khajem (kaddio boddio).
A GI tag protects the produce from being illegally used, and ensures benefits to the local growers’ community.
The Moira banana — or Myndoli kellim in Konkani — is so named because it is believed to have first been introduced to the village of Moira, Bardez, by Franciscan priests.
However, over recent years, their cultivation in their village of origin has dwindled. The large bananas — a couple of which are equivalent to a filling meal — are now grown in other parts of Bardez, Bicholim, and Pernem. In fact, the application for the GI tag was filed by the Myndoli Banana Growers Association, Ibrampur, Pernem.
“It is very nutritious and high in energy, vitamins and minerals,” said the recently issued GI notification. The fruit is also used to make a dessert item, a halwa fried and ghee and cooked in sugar syrup.
Some local elders believe this variety of banana has medicinal value and can prevent certain ailments. A single fruit weighs around 200g, and a well-developed bunch of 85-98 bananas weighs 50-50kg.
The other item to get the GI tag, the Harmal chilli, is also from Pernem; specfically, the coastal village of Arambol. Chillies were introduced to Goa by the Portuguese, and many varieties are now grown locally.
“Harmal chillies contain a good amount of minerals like potassium (10942.65 mg/kg), iron (247.98 mg/kg), magnesium (778.24 mg/kg), calcium (1803.60 mg/kg) and sodium (196.49mg/kg),” states the GI notification.
Grown by most households in lateritic soil in Arambol, the chilli is 2.7-3.7cm long, and is reddish-brown in colour with a smooth skin texture. “A small quantity of powder is sufficient in food preparation due to its high pungency,” the journal states.
The crop is often mixed with other masalas to spice up dishes in Goan cuisine, and is used in the preparation of chicken xacuti masala, garam masala, khatkhatem and recheado masala.