Tuesday, January 26, 2010

Bikaneri Bhujia is seeking for GI tag

Application is made by Bikaner Bhujia Udhyog Sangh, Bikaner, Rajasthan, India for registration in Part A of Bikaneri Bhujia under journal no.31 published on December30, 2009 Application No 142 in respect of Food Products (Snacks) falling in Class – 30, is hereby advertised as accepted under sub-section (1) of section 13 of Geographical Indications of Goods (Registration and Protection) Act, 1999.


Bikaneri Bhujia is manufactured by using traditional formula. Ingredients used to produce bhujia are Moth dal, Chana Dal, Oil, Salt, Spices etc. Moth Dal flour, Chana Dal flour ( mixed in proportion of 80:20), 15-20 gms of oil and 15-20 gms of powdered spices (masala including chili & salt) are mixed together with required quantity of water, which is called dough. This dough is mashed on a specific equipment called Jharra (strainer) locally, This mashing is done on the fryers which is having oil of temperature 175c-180c.The completion of frying is judged by the colour of Bhujia. It is light yellow in color or lemon yellow.

Description of Goods:

Bikaneri Bhujia produced in the said region has the distinctive and naturally occurring organoleptic characteristics of taste, mouth feel and aroma which have won the patronage and recognition of discerning consumers all over the world

Nutrition Information

Typical Values Per 100 gm ( a )Energy 590 kcal/2470kj(b)Protein 14 g (c)Total Carbohydrate 39 g (d) Dietary Fiber 0 g (e) Sugar 9 g (f) Total Fat 42 g (g)Saturated Fat 11 g (h) Monounsaturated Fat 14 g (I)Polyunsaturated Fat 17 g (j) Trans Fat 0 g (k) Cholesterol 0 mg (l) Sodium 614 mg

Geographical Area of Production and Map

Bikaner district derives its name from its principle city “BIKANER” which was established by Rao Bikaji. The district is one of the Twelve Districts situated in the North West of Rajasthan. The District has geographical area of 27, 42, 655 hectares, which is around 8% of the total area of the state of Rajasthan. The major part of the district is comprised of desolate and dry regions, which form the part of Great Indian Desert thar

Proof of Origin:

The origin of Bhujia industry in Bikaner dates back to A.D.1877 while Maharaja Shri Dungar Singh was ruling the state. Since then, the item was manufactured as a special variety in the name of “DUNGARSHAHI BHUJIA” especially for the guests of the king. As time passed by, the industry has emerged as a main livelihood of the inhabitants of the districts. The main reason for the spread of the industry is attributed to the fact that the district is a drought prone one, with scarcity of electricity and water in the area. The main raw material for manufacturing Bhujia is Moth, which is grown in the arid Zone of Rajasthan and the saline water available from deep wells; both of them are gift to the area by nature.

Bikaneri Bhujia is having a great demand in the Domestic and Export Market, to maintain and to sustain quality of the product by obtained the certificates as ISO and HACCP.

Source: GI journal

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