GI Tag Sought for Odisha’s Red Ant Chutney; Know More About This Superfood

Scientifically known as Oecophylla smaragdina, Red Weaver ants are something that most people want to avoid because of their sting, which leaves a stinging scarlet bruise on the skin.

People in the eastern Indian states of Odisha, Jharkhand, and Chhattisgarh put up with excruciating bites in order to prepare a paste with these red ants that is unbelievably tasty and spicy!

Red ants are eaten as a chutney or a semi-solid, watery paste in the Mayurbhanj region of Odisha, and scientists are currently working to have the dish designated as a Geographical Indication (GI).

In order for the dish to receive the GI tag, the researchers are getting ready to put together a presentation.

The Ministry of Ayush has received a letter from the researchers requesting acknowledgment of the Kai Chutney. According to PWD Assistant Engineer Baripada, the indigenous community consumes this treat in large quantities and could support itself by selling the chutney.

The long-standing question of chutney recognition has now been taken up by the Ministry of Ayush.

Red ant chutney – what is it?

In the eastern states of India, Chhattisgarh, Odisha, and Jharkhand, red ant and egg paste is cooked into a delectable chutney. The indigenous communities of Odisha's red ant chutney is referred to as "Kai Chutney."

Indigenous people have a tradition of using red ant chutney for medicinal purposes in addition to enjoying it as a delicacy. A variety of illnesses may be treated using red ants in a dish.

The 18 amino acids and important proteins in this savoury food item, along with calcium, zinc, vitamin B-12, iron, magnesium, potassium, salt, and copper, among other nutrients, are known to strengthen the immune system and ward off illnesses.

How is Kai Chutney or Red Ant Chutney made?

The ants and eggs are first dried, according to Jagannath Patra, a scientist at the Krishna Vision Center, to prepare this chutney. To make it more mouthwatering, garlic, ginger, coriander leaves, cardamom, tamarind, salt, and a little sugar are added. It is typically kept for up to a year after that in glassware.

How is the community-based dish impacted by a GI tag?

The savoury dish will be introduced to the world's tables with the use of a Geographical Indications (GI) tag. The tag will make the food distinctive, allowing people to identify it as the only dish that can be found in that nation.

By patenting Kai Chutney, it will be more difficult for others to utilise the brand incorrectly or deceive customers. A standardised hygiene process would be developed with the use of the GI tag to prepare the Kai Chutney.