Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/840
Title: Usage of traditional fermented products by Indian rural folks and IPR
Authors: Sekar, S
Mariappan, S
Keywords: Traditional fermentation;Traditional foods;Traditional beverages;Culture starter;Patent analysis
Issue Date: Jan-2007
Publisher: CSIR
IPC Code: Int. Cl.8: A61K36/00, A01G1/00, A01G17/00, A47G19/00, A23L1/00, A23L1/06
Abstract: Documentation and utilization of traditional knowledge in the field of medicine, healing and biodiversity conservation has attained greater dimensions. Though rural folk of our country unknowingly use microorganisms for varied purposes, there is no major effort to document and protect them. The art of preservation and enrichment of vegetables by microbial systems, preserving microbial culture starter for beverage production and production of diverse traditional beverages from plant materials is commendable. Fish products, dye adhesives and dyes are obtained similarly. Traditional foods and beverages are also used therapeutically. Patent analysis of Indian traditional fermented products in Indian databases, viz. Ekaswa A, Ekaswa B and Patestate showed the presence of few patents in idli, kinema, and toddy. In the United States patent database, there are few patents in dahi, where the relevance knowledge from India is indicated. Search in the patent databases of Japan, Europe and global search of WIPO showed lack of patents in Indian traditional fermented products. There is ample scope for researching and protecting our traditional knowledge by the tools of Intellectual Property Rights and sharing of benefits with the indigenous people of our country.
Page(s): 111-120
URI: http://hdl.handle.net/123456789/840
ISSN: 0972-5938
Appears in Collections:IJTK Vol.06(1) [January 2007]

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