Alibaug white onion gets GI tag

The Alibaug white onion was given the Geographical Indication tag on September 29, bringing worldwide recognition to its unique sweet taste, no-tears factor, as well as its medicinal properties.

“The soil of Alibaug taluka has low sulphur content. The NABL-approved lab test report mentions low pungency, sweet taste, ‘no tear’ factor, low pyruvic acid, high protein, fat and fibre content, besides high antioxidant compounds (quercetin),” said Professor Jitendra Kadam, who proved the geographical difference of the white onion.

Prof Kadam, who is from the spices and medicinal plants department of the Dr Balasaheb Sawant Konkan Krishi Vidyapeeth in Dapoli, along with two of his students, took interest in getting the GI tag in 2018.

“It boosts immunity, helps with insomnia, blood cleaning, blood pressure and heatrelated ailments,” said Karuna Navalkar, whose efforts were specially mentioned during the GI tag process.

Local farmers have preserved the seed for over two centuries. The onion is also mentioned in a government gazette published in 1883.

“The GI application was processed by the DBSKKV-Dapoli through a farmers’ association ‘Alibag Pandhra Kanda Shetkari Utpadak Gat’ and the state agriculture department. A six-member committee of Geographical Indication Registry approved it on September 29. It will be published in the Geographical Indications Journal,” added Kadam.

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