MS Swaminathan Research Foundation (MSSRF) has characterized this variety of rice in terms of descriptors developed by National Bureau of Plant Genetic Resources (NBPGR) and International Plant Genetic Resources Institute (IPGRI). More than 40 descriptors have been used in this characterization. [5] The Community Agrobiodiversity Center in Kalpetta, Wayanad, established by MSSRF has actively been involved in efforts to conserve these specialty varieties of rice since 1997. [6] Certification as Farmers' Varieties [ edit ]

PPVFRA (2018). Protection of Plant Varieties and Farmers' Rights Authority, Compendium of Registered Varieties Under PPV&FR Act, 2001, Department of Agriculture and Co-operation, Ministry of Agriculture, Government of India. New Delhi: Government of India, Ministry of Agriculture. In Kerala and some parts of Tamil Nadu this particular rice variant is used to make biryani. Even Nei Choru or the Kerala Ghee Rice is made with kaima rice. Field visits were organized in the three principal traditional rice-producing districts in Kerala viz., Wayanad, Malappuram and Palakkad, during the crop years 2018 and 2019. Since authentic records or lists of such farmers were not available, focus group discussions were conducted in each of the districts comprising scientists, regional agricultural development officers in the state, lead farmers, local government members and other development workers at the local level. Information regarding farmers predominantly cultivating traditional rice varieties was sought during these discussions and lists of farmers were compiled.Rice: To make any biryani, you need good quality rice. Biryani is not mushy and the rice grains should remain separate in the dish. Also, the rice should not be fully cooked and only cooked about 75% or ¾ ᵗʰ. It should have a slight bite and can be cooked in a pan, pressure cooker, microwave or a rice cooker. For this Thalassery Biryani recipe either use the short grained kaima rice or the long grained basmati rice. Marie-Vivien, D. (2015). The Protection of Geographical Indications in India: A New Perspective on the French and European Experience. New Delhi: Sage. Correa, C. M. (2015). Plant Variety Protection in Developing Countries. A Tool for Designing a Sui Generis Plant Protection System. An Alternative to UPOV 1991. Bonn: APREBES. The definition of geographical indications in section 2(3) of the GI Act utilizes the language of TRIPS Article 22.1 in requiring an indication which associates the quality or characteristics of goods with their place of production. The three NGOs which were interviewed identified the legislative support for agricultural innovation in the context of their particular missions. Thus, MSSRF utilized the PPVFR Act as a vehicle for genetic resource conservation, but had shifted its focus to conservation of rice within the Indian Biological Diversity Act 2002. Thanal's primary concern was with the promotion of organic rice farming in Kerala and urged practical government support for the cultivation of traditional varieties through the popularization of those varieties in the local markets as well as through the public distribution system of the state and post-harvest support, for storage and processing at the local level and particularly for small scale farmers. Thirunelly Agri Producer Company was primarily concerned with the marketing of rice and urged that government policy for traditional rice should be consistent from year to year and that there should be a guaranteed minimum price. It made no reference to the GIs Act as an aid to traditional rice marketing. Each of these NGOs regarded the intellectual property laws in support of agricultural innovation to be of little effect. Conclusions

further add 1½ cup jeerakasala rice (kaima rice). make sure to rinse the rice well and do not soak rice. Das, K. (2006). Protection of India's ‘geographical indications': an overview of the Indian legislation and the TRIPS scenario. Indian J. Int. Law 46, 39–72. doi: 10.2139/ssrn.1587352 To make this dish, you need to first fry cashew nut and raisin in ghee and keep them aside. Then in the same pan, add bay leaf, cinnamon, star anise and cumin. Let the spices splutter and add onions to it. Fry until the onion turns golden brown add soaked rice to it. Add ample amount of water, salt and green chilli and cook the rice. The reasons expressed by farmers show some innovation in the perception about their choice of variety. The palatability, higher straw yield and straw preference by cattle are reasons expressed by farmers from other parts of India too, for preferring traditional rice varieties ( Basu, 2017). Even though, as per the following table, farmers are largely unaware of the legislative support for these varieties, at least the popularity and mention they have received in the media, due to Government recognition have led to these varieties remaining in the mainstream. Farmers are aware of their multiple superior qualities, as expressed above and try to sustain their cultivation. Thus, legal recognition, even though not so far tangibly beneficial to the farmers, seems to have motivated some younger farmers to go for traditional varieties, and with extension efforts this trend might develop.Because of the disease-resistant properties, high nutritional value, fine taste and cooking properties, this variety of rice is traditionally used in special occasions like wedding feasts.