By Udumula Sudhakar Reddy
Geographical Indication status has been pending for Bandar laddu since the application was filed in 2013 with GI registry at Chennai. Brundavanapura Bandaru Laddu Manufacturers Association claimed the GI tag for Bandar (Machilipatnam) laddu based on its uniqueness in the process of making and ingredients and attachment to a particular geographical region.
Mr S. Ravi, a GI attorney said, “The application is under process. The registry has issued compliance report and the next process is the examination report. It took time as the application number is 433 and the laddu was tested at the Central Food Technology Research Institute at Mysore. It is expected to be granted by the end of the year.”
He added, “I visited the place and drafted the application. Bandar laddu is made of jaggery, Bengal gram flour, ghee, cashew nuts, almonds, and is hand pounded. Bondili community that migrated centuries ago from Bundhelkhand region of UP started making it. Later, locals learned to make it.” Bajara Hills-based Altacit Global Attorneys at Law is now dealing with the GI application. The law office said, “We have sent all clarification to the GI registry in Nov. 2014. All the information from our side has been furnished and it is in the process.”
The GI is sought under ‘food stuff’ category by Gowra Venkateswara Rao president of the manufacturers association hailing from Edepalli in Machilipatnam. Apart from Bandar (Machilipatnam) the adjoining towns of Pedana, Gudur, Polavaram and Nidumolu in Krishna district too have makers of the laddu. Mr Rao said.
“Nearly 250 families are involved in making of Bandar laddus in and around Bandar. It is estimated a total quantity of 50,000 kgs per annum is produced in the region out of which 10,000 kgs are exported to United States, UAE and European countries. The annual turnover of Bandar laddu is around Rs 2 crore and exports are worth Rs 50 lakh.”
Geographical Indication status has been pending for Bandar laddu since the application was filed in 2013 with GI registry at Chennai. Brundavanapura Bandaru Laddu Manufacturers Association claimed the GI tag for Bandar (Machilipatnam) laddu based on its uniqueness in the process of making and ingredients and attachment to a particular geographical region.
Mr S. Ravi, a GI attorney said, “The application is under process. The registry has issued compliance report and the next process is the examination report. It took time as the application number is 433 and the laddu was tested at the Central Food Technology Research Institute at Mysore. It is expected to be granted by the end of the year.”
He added, “I visited the place and drafted the application. Bandar laddu is made of jaggery, Bengal gram flour, ghee, cashew nuts, almonds, and is hand pounded. Bondili community that migrated centuries ago from Bundhelkhand region of UP started making it. Later, locals learned to make it.” Bajara Hills-based Altacit Global Attorneys at Law is now dealing with the GI application. The law office said, “We have sent all clarification to the GI registry in Nov. 2014. All the information from our side has been furnished and it is in the process.”
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| A huge quantity of Bandar laddus is being exported from Machilipatnam town to various cities in the country and abroad. |
“Nearly 250 families are involved in making of Bandar laddus in and around Bandar. It is estimated a total quantity of 50,000 kgs per annum is produced in the region out of which 10,000 kgs are exported to United States, UAE and European countries. The annual turnover of Bandar laddu is around Rs 2 crore and exports are worth Rs 50 lakh.”
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