Bhubaneswar, April 3: Odisha’s renowned Manikapatna curd is set to gain wider recognition, with the Odisha University of Agriculture and Technology (OUAT) preparing to apply for a Geographical Indication (GI) tag by the end of this month. The required documentation has already been completed and will be submitted to the GI Registry Office in Chennai, informed senior professor and researcher Dayanidhi Mishra.
According to experts, the curd has a deep-rooted historical and cultural significance. It is traditionally prepared using milk from indigenous buffaloes reared in Chilika and Banapur areas of Khordha district. Researchers claim that the product is closely associated with the culture of Lord Jagannath. As per popular belief, Lord Jagannath and Lord Balabhadra consumed this curd from a milkmaid named Manika while heading to battle the King of Kanchi.
OUAT had earlier conducted research on Chilika buffaloes, which revealed that their milk is rich in Omega-3 fatty acids. These buffaloes graze along the Chilika coast at night, feeding on saline grasses and aquatic plants, a factor contributing to the unique nutritional value of their milk. Studies by the National Bureau of Animal Genetic Resources have also indicated potential anti-cancer properties in the milk. The breed has already received national recognition.
The milk of Chilika buffaloes is thicker than that of other cattle, making it ideal for curd preparation. The curd is traditionally set and sold in bamboo containers. At present, a social organisation named ‘Sampark’ is promoting the product at various fairs and festivals.
Professor Mishra said that research on the curd has been underway for the past five months, focusing on its geographical origin, historical background, quality, and preparation method. Field visits were conducted across villages near Chilika, where samples were collected and interactions held with local herders. The study confirmed that the curd is exclusively made from Chilika buffalo milk and is known for its thick consistency.
He added that while the GI tagging process is lengthy, recognition would help the product gain national and global visibility.
Meanwhile, OUAT is also working towards securing GI tags for Sambalpur’s Sarasatia and Dhenkanal’s Pal Baigan. Research on these products is in progress, and applications are expected to be filed alongside that of Manikapatna curd.
