Puri, Mar 10: The renowned Manikapatna curd of Odisha is poised to receive a Geographical Indication (GI) tag, marking a significant step in preserving the traditional delicacy. According to Odisha University of Agriculture and Technology (OUAT) Vice-Chancellor Prof. Pravat Kumar Roul, the draft application for the GI tag is in its final stages, with historical data highlighting the curd’s significance already compiled.
Manikapatna, situated in Puri district, is steeped in mythological lore. Local legend recounts that during the historic Kanchi Abhijan, Lord Jagannath was offered curd by a woman named Manika Gauduni from the area. This story has not only elevated the curd’s culinary fame but also imparted deep religious and cultural significance among devotees and residents.
Traditionally, Manikapatna curd is made using milk from indigenous buffaloes reared in the Krishnaprasad and Brahmagiri regions of Puri district. The milk from these native breeds is credited with giving the curd its distinct flavour, creamy texture, and high nutritional value. Locals also believe the curd aids in boosting immunity and promoting overall health.
Retired OUAT professor Dayanidhi Mishra played a pivotal role in documenting historical evidence and traditional practices associated with the curd, supporting the GI application.
Once officially granted the GI tag, Manikapatna curd is expected to gain broader recognition, safeguard traditional dairy practices, and bolster the local economy by enhancing the livelihoods of dairy farmers in the region.
