Odisha’s Food Heritage in Focus as Three Traditional Products Seek GI Recognition

Three traditional food products from Odisha—Sambalpur Sarsatia, Manikpatna Dahi and Dhenkanal Pala Baigana—are in the spotlight following reports of progress in their applications for Geographical Indication (GI) recognition.

According to a report shared by My Bhubaneswar, the Odisha University of Agriculture and Technology (OUAT) has advanced the applications as part of efforts to recognise the regional identity of these products and promote the state’s food heritage.

The report describes the applications as being at an advanced stage. However, final approval has not been independently confirmed, and the three products should not yet be described as having received GI tags.

The development draws attention to three different aspects of Odisha’s food culture: a traditional sweet from Sambalpur, curd associated with Manikpatna, and a brinjal variety from Dhenkanal.

Sambalpur Sarsatia represents the sweet-making traditions of western Odisha. Its distinctive, delicate appearance gives it a recognisable identity among the foods featured in the report. For readers in Paikmal and across the region, its inclusion brings a familiar local food into a wider conversation about preserving Odisha’s culinary heritage.

Manikpatna Dahi, the traditional curd named in the application push, highlights the importance of foods whose reputation is closely connected to a particular place. Alongside it, Dhenkanal Pala Baigana brings agricultural produce into focus, showing that regional food heritage includes the crops grown by farming communities as well as prepared dishes.

A Geographical Indication identifies a product whose qualities, characteristics or reputation are linked to its geographical origin. The World Intellectual Property Organization explains that GI protection can allow eligible producers to prevent misuse of the protected indication by products that do not meet the applicable standards. Source: WIPO

For the Odisha products seeking recognition, this makes the connection between food and place central to the story. If approved, GI recognition could help producers communicate that connection more clearly and distinguish their products in the marketplace.

Recognition could also provide opportunities to draw greater attention to the people, skills and farming practices behind these foods. Any resulting gains in demand or producer income would depend on practical factors such as quality, availability, marketing and consumer awareness.

The supplied report attributes the update to OUAT Vice-Chancellor Prof. Pravat Kumar Roul ahead of the university’s 65th Foundation Day. It places the applications within the university’s broader work in agricultural research and rural development.

For now, the reported progress offers a reason to celebrate Odisha’s diverse food traditions while awaiting an official decision. The next significant milestone will be confirmation of the registration status of each application.

Whether through Sambalpur’s Sarsatia, Manikpatna’s Dahi or Dhenkanal’s Pala Baigana, the story places local identity at the heart of Odisha’s food heritage—and brings the communities behind these products into the spotlight.

Reporting note: The application update is based on the supplied My Bhubaneswar report. Final GI registration has not been independently verified.

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