Goa’s traditional breads in process of getting GI tag

Panaji: The directorate of science and technology in Goa has initiated the process of filing a geographical indication (GI) application for the state’s traditional breads — pao, poie and unddo — under a single filing. Extensive consultations with the baker community and stakeholders are under way to ensure broad-based consensus and representation.“GI will empower bakers economically, allowing them to command better pricing due to certified quality and heritage value,” nodal officer for patent facilitation, Deepak Parab, said.The GI tag is regarded as a mark of authenticity tied to a product’s geographic origin, often enhancing its marketability both domestically and internationally. For Goan bakers, this could open new avenues for export while ensuring that traditional methods are preserved.Agapito Menezes, president of the All Goa Bakers Association, called it a long-overdue step towards reviving the authentic character of Goan bread. He said the GI tag could help reintroduce these older methods where feasible.“In the pre-Liberation era, when yeast was not available, Goan bakers used fresh toddy as a natural fermenting agent,” Menezes explained. “Over time, the availability of toddy declined due to a reduction in toddy tappers, and bakers shifted to commercial yeast for mass production. Today, fresh toddy is largely limited to traditional coconut growers, and is more commonly used in the preparation of certain Goan sweets rather than bread.”