Banganapalle mangoes are renowned for their sweetness, and retain their quality for a long time.

If its Banganapalle mango it has to be from Andhra GI tag awarded to fruit varietyImage: CC 2.0. Flickr/Venkat Satagopan
news News Thursday, May 04, 2017 - 09:37

One of Andhra's most popular and finest variety of mango, the Banaganapalle mango, received the Geographical Indication (GI) tag on Wednesday.

According to reports, it received the GI registration certificate from the GI registry in Chennai, after its application was accepted.

According to a PTI report, Banganapalle mangoes are renowned for their sweetness, and retain their quality under cold storage even up to three months.

The report adds that farmers in the state had been growing the fruit for more than 100 years.

In the documents seeking the GI tag, Andhra said, "The prominent characteristic of Banganapalle mangoes is that their skin has very light spots, stone is oblong in shape and having very thin seed with sparse and soft fibre all over."

The state also said that the climate in Banaganapalle and surrounding areas of Kurnool district, resulted in the unique characteristics of the mango.

The Indian government maintains a GI Registry, which keeps track of GI tags, which indicate that a certain product comes from a certain geographical location.

Once a GI tag is allotted to a product, the name becomes unique to that geographical area, and cannot be used for products that are manufactured outside of it.

Violation of GI tags is a punishable offence under the law. 

In Andhra, the famous 'Tirupati laddu' offered as prasadam at the Sri Venkateswara temple atop Tirumala already enjoys the GI tag.

In March this year, the state received another GI tag for its Bandar laddu, which originated from Machilipatnam in Andhra, before becoming a delicacy across the state.

This also comes less than two months after the famous 'Hyderabadi biriyani' failed to get a GI tag, as it could not prove its historical origin.

According to reports, the Deccani Biryani Makers Association (DBMA) in Hyderabad had applied for the tag, stating that it was part of the city's cuisine for several hundred years, and even during the rule of the Nizams. 

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