GOBINDOBHOG RICE
‘Gobindobhog’ is a non-basmati indigenous, aromatic rice variety except the Tualipanji of West Bengal which is being grown in the state for the past 300 years. It acquired its name from its usage as the principal ingredient in the preparation of the offerings to Govindaji, the family deity of the Sets of Kolkata. Gobindobhog is a short grain, white, aromatic, sticky rice having a sweet buttery flavor. This has short white kernels with a good cooking quality and pleasant aroma. People generally use it as a staple savored with melted Dal (pulses). People offer it to Lord Krishna during religious ceremonies. A 17th century religious literature mentions it as a ‘bhog’ (offering) for the Hindu god. Thus the named Govinda Bhog gained its popularity.
It is mainly cultivated during kharif season in Barddhman district. The state government is celebrating the GI tag as they are now assured that different variety of rice from the same region cannot be branded as ‘Gobindobhog Rice’. Also, the marketability of the Gobindobhog Rice in the domestic and international market would be strengthened, resulting in better profits for the state and more importantly for the stakeholders in general.
