Dodol, the traditional Goan sweet, is in pursuit of a GI tag
Context:
Recently, the Goa government formally applied for a Geographical Indication (GI) tag for the Goan sweet called Dodol, with the Department of Science, Technology and Waste Management of the Government of Goa as a facilitator.
Dodal and it’s cultural significance:
- Dodol is a traditional Goan sweet, similar to Bebinca, made from rice flour, coconut milk, and black palm jaggery.
- It shares a history influenced by Goan-Portuguese culinary traditions.
- It has a dark brown colour and a firm, jelly-like texture.
- Historically, Dodol was prepared during Christmas by Christian households for gifting.
- Its origins are disputed, some claim its roots in royal banquets of the Medang Kingdom in Indonesia between the 8th and 11th centuries.
- Or likely emerged during Dutch colonial rule in Indonesia in the early 20th century. In Goa, it is believed to have been introduced during Portuguese colonial rule in the 17th century.
- Its origins are disputed, some claim its roots in royal banquets of the Medang Kingdom in Indonesia between the 8th and 11th centuries.
Other GI Tags of Goa:
- It’s also popular in southern India, Sri Lanka, Indonesia, and other Southeast Asian countries.
- Traditional Practice: In Goan households, Catholic women traditionally bring Dodol and bananas (“voje”) as a gift when they return to their husband’s house after the birth of their first child.
- Preparation and Rituals: Dodol is cooked in a large cauldron (‘kail’), often part of a dowry.
- Borrowing a ‘kail’ is seen as a gesture of gratitude, and it’s customary to return it along with Dodol after use.
What is Geographical Indication (GI) Tags?
