Kathiya Gehu: Bundelkhand's Indigenous Wheat Variety Receives GI Tag
| Topic | Details |
|---|---|
| Indigenous Wheat Variety | Kathiya Gehu from Bundelkhand, Uttar Pradesh |
| GI Tag | First farm produce from Uttar Pradesh to receive GI tag |
| Uttar Pradesh's GI Tags | Leads with 69 GI tags, highest in India |
| GI Certification Process | Initiated by Khatiya Wheat Bangra Producer Company Limited with NABARD support in January 2022; awarded on March 30, 2024 (Certificate number 585) |
| Characteristics of Kathiya Gehu | High protein content, gluten-free, minimal water requirements, resilience to harsh climatic conditions |
| Technical Classification | Triticum Durum (Durum wheat, Dalia, pasta wheat, macaroni wheat) |
| Nutritional Value | Vitamins (A, B, E), beta-carotene, iron, calcium, phosphorus, zinc, copper, high fiber content |
| Culinary Uses | Kathiya Daliya, Kathiya Daliya Khichdi, versatile in traditional recipes |
| Economic Significance | Amber-colored seed, high domestic and international demand, particularly for macaroni production |