Guidelines for obtaining GI Authorised User Certificate

No. MKTG/GI/01/2021-22

6.5.2021

CIRCULAR

Sub : Guidelines for obtaining GI Authorised User Certificate from GI
Registry for GI obtained by Spices Board.

Guidelines for obtaining GI Authorised User Certificate from GI Registry for GI obtained by Spices Board are attached herewith for compliance.

Encl: As above

DIRECTOR (MKTG)

To

All the Stakeholders in Spices Sector

(Hindi version will follow)

Guidelines for obtaining GI Authorised User Certificate for GI obtained by Spices Board. I. Producer / Producer Groups

1. Spices Board has successfully registered the following spices with the GI registry Viz. Malabar Pepper, Alleppey Green Cardamom, Coorg Green Cardamom, Guntur Sannam Chilli and Byadagi Chilli and remains the Registered Proprietor (Custodian) of these five GI tagged spices. The Producers / Producer Groups interested in seeking ‘Authorized User Certificate’ from GI Registry in respect of these spices may follow the procedures given below: a) They may submit application GI-3A ( attached ) along with the following documents by post or courier to the Registrar of Geographical Indications, GI Registry, Intellectual Property Office Building, G.S.T Road, Guindy, Chennai – 600 032. Email: gir-ipo@nic.in, with copy to Director (Mktg), Spices Board, Sugandha Bhavan, Palarivattom, Kochi-682 025, Kerala.

ual Property Office Building, G.S.T Road, Guindy, Chennai – 600 032. Email: gir-ipo@nic.in, with copy to Director (Mktg), Spices Board, Sugandha Bhavan, Palarivattom, Kochi-682 025, Kerala. Email : dm.sb-ker@gov.in. i. Application for the Registration of an Authorized User( GI-3A format attached) ii. Fee of Rs.10/- in favour of
Bank Demand Draft /

Cheque drawn in favour of "Registrar of Geographical Indications" Payable at Chennai. iii. Statement of Case to establish how the applicant claims to be the producer of that particular registered Geographical Indication (A brief write up about the GI spice cultivation and post harvest operations practised, including name, address, aadhar number, location, village, District, State, Land ownership, area under GI spice, start of cultivation, cropping season, expected annual production of GI crop, GPS co- ordinates of the location etc. In the case of farmers groups, details of farmer groups viz. Group registration details, number of farmers, total area under GI. total annual production of GI spice, etc along with details of farmers.) iv. Copies of land document/ records ( Patta, Land tax receipt, Possession certificate, lease documents, etc. ) v. No objection certificate from the Registered Proprietor (Spice Board). b) Procedure for obtaining NOC: On receipt of the copy of the application at Spices Board, the Board will verify the details submitted by the applicant viz.

the Registered Proprietor (Spice Board). b) Procedure for obtaining NOC: On receipt of the copy of the application at Spices Board, the Board will verify the details submitted by the applicant viz. Name, Address, Aadhar number, Location of the field / plot, Village, Taluk, District, State, contact details, Total area (in ha) , GI spice grown in ha , Variety through the Board's offices / State Agri / Horti Dept offices that they produce GI spices in the areas notified for respective GI spices. c) On receipt of verification report, the Board will send the NoC to GI registry recommending the Applicant for Authorised User registration. d) Upon receipt of the AU Application along with NOC, the GI Registry shall examine the GI AU Application, and upon acceptance notify the same in the GI Journal. Upon completion of 4 months period from publication of Application, if no opposition is received, the GI registry will issue the Authorised User Certificate to the applicants which is valid for

al. Upon completion of 4 months period from publication of Application, if no opposition is received, the GI registry will issue the Authorised User Certificate to the applicants which is valid for

a period of 10 years from the date of filing of AU Application e) On receipt of Authorised User, the producers / producer groups may market GI produce to the buyers / exporters. f) Producer / Producer Groups shall maintain the records for production and supply of the GI produce to buyers / exporters viz. latitude / longitude of the plantation, total area / yielding area under the GI, variety grown, Year of Production, previous year Stock carried forward, Quantity produced, Quantity sold, no.of bags, lot number, details of buyer, date of supply, mode of supply, purchase order copy, payment receipt / invoice, balance quantity, place of storage Own / private godown / cold storage, etc. Every year, the anticipated production is also indicated in the beginning of the crop season. g) Authorised users can display the GI tag and common GI logo developed by DPIIT ( Department for Promotion of Industry and Internal Trade) in their consumer packs for sale. h) The process for renewal of the Authorized User Certificate is same as mentioned above. II. Buyers including Exporters 1.

motion of Industry and Internal Trade) in their consumer packs for sale. h) The process for renewal of the Authorized User Certificate is same as mentioned above. II. Buyers including Exporters

1. The buyers/exporters interested in seeking Authorized User Certificate from GI Registry for domestic trade / export of the above 5 GI Spices may follow the procedures as given below: a) They may submit application GA-3A ( attached ) along with the following documents by post or courier to the Deputy Registrar of Geographical Indications, GI Registry, Intellectual Property Office Building, G.S.T Road, Guindy, Chennai – 600 032. Email: gir-ipo@nic.in, with copy to Director (Mktg), Spices Board, Sugandha Bhavan, Palarivattom, Kochi-682 025, Kerala. Email : dm.sb-ker@gov.in. i) Application for the Registration of an Authorized User( GI-3A format attached) ii) Fee of Rs.10/- in favour of
   Bank Demand Draft /

       drawn in favour of "Registrar of Geographical Indications" Payable at 
   

Chennai.. iii) Statement of case (a brief write up about the purchase of GI spices for domestic trade/ export purposes, indicating the details of producers/ producer groups having valid Authorised User Certificate) iv) Evidence for sourcing of GI products such as details of the farmers / farmer groups having Authroised User Certificate, letter or copy of the contract agreement executed between the farmer / farmer groups and buyers v) GST registration copy / PAN copy (for domestic buyers) vi)

ving Authroised User Certificate, letter or copy of the contract agreement executed between the farmer / farmer groups and buyers v) GST registration copy / PAN copy (for domestic buyers) vi) Copy of Certificate of Registration as Exporter of Spices (CRES) (for exporters)

vii) No objection certificate from the Registered Proprietor (Spice Board). 2) Procedure for obtaining NOC: On receipt of the copy of the above application at Spices Board, the Board will verify the documents and issue NoC to GI Registry recommending the Applicant for Authorised User registration 3) Upon receipt of the AU Application along with NOC, the GI Registry shall examine the GI AU Application, and upon acceptance notify the same in the GI Journal. Upon completion of 4 months from publication of Application, if no opposition is received, GI registry will issue the Authorised User Certificate to the applicants which is valid for a period of 10 years from the date of filing of AU Application 4) After getting Authorised User Cerificate, the exporters / buyers may source / procure the GI produce from the producers / producer groups having valid Authorised User Certificate. 5) The buyers / exporters shall maintain the records for purchase as well as sale of GI produce viz.

ure the GI produce from the producers / producer groups having valid Authorised User Certificate. 5) The buyers / exporters shall maintain the records for purchase as well as sale of GI produce viz. Source of purchase indicating name & address of the Producer / Produce Groups with their Authorized user Certificate No, date of purchase, quantity Purchased, lot number of purchase ; value of purchase, Payment details, transport details, Quantity used, Quantity exported, details of shipping bill, name of buyer, country of export, lot number, packaging type, Quantity traded in domestic market, storage details, etc. 6) In case of export of GI spices products, the Board will take samples from the lots intended for exports and test in the Board's laboratory to ensure the complience of the stipulated parameters of GI produce. Based on the Board’s Laboratary Certificate, the GI produce can be exported with GI tag. 7) Authorised users can use common GI logo developed DPIIT ( Department for Promotion of Industry and Internal Trade) in their consumer packs intended for domestic sale / export. III. Inspection Body

1. The officers / scientists of the Board, IISR, Agricultural Universities, one or two prominent farmers and exporters nominated by the Secretary, Spices Board will monitor and review the GI specifications in order to ensure the quality of GI products.
2. The Board will take random samples from the farmers / farmer groups having Auhroised User Certificate and test as per GI specifications.

rder to ensure the quality of GI products. 2. The Board will take random samples from the farmers / farmer groups having Auhroised User Certificate and test as per GI specifications. 3. In the case of export of GI products, Spices Board will take samples from the GI products intended for export and test as per GI specifications and based on the analytical reports, clearance for exports will be issued. IV. Terms and Conditions for the Authorized User to use GI Certification Mark for GI obtained by Spices Board

1. The registration of an Authorised User is valid for 10 years The Authorised User will submit renewal application along with prescribed fee to the GI Registry for renewal.

2. In order to ensure the integrity of the supply chain of GI Spice, the Spices Board, Govt of India as Registered Proprietor shall monitor the quantity of GI Spice exported out of and sold in India, and for each calendar year, all Authorized Users shall submit to the Registered Proprietor an annual report of purchases, sales and inventory of GI Spice in the format given as Annexure -I ( Buyers / Exporters) or Annexure-II ( Producers / Producer Groups ) as the case may be.

3. At the Registered Proprietor’s request, the Authorized User shall submit to Proprietor a sample of GI Spice sold by the Authorized User and/or packaging used by authorized User to the Proprietor within two (2) weeks of receipt of such request from the Proprietor.

t to Proprietor a sample of GI Spice sold by the Authorized User and/or packaging used by authorized User to the Proprietor within two (2) weeks of receipt of such request from the Proprietor. 4. The Registered Proprietor shall have the right to issue Guidelines/Circulars from time to time for effective administration of the GI registration and such Guidelines/Circulars shall be binding on the Authorized Users. 5. The Registered Proprietor shall keep at its office a Register wherein shall be entered the name, address of each Authorized User, the date of his registration, and such other particulars as may from time to time be prescribed or deemed necessary by the Registered Proprietor. 6. The Authorized Users who desire to export as GI Spice shall intimate the Board's office to draw samples of their produce and get it tested in the Board's laboratory. Based on the test results if the sample complies with all the norms prescribed for the GI spice, the Board will issue a certificate to use the GI for the batch lot from which the sample was drawn and tested. The certificate shall be signed by the Board’s QEL Scientist , designated for this purpose, based on the analytical report of the sample. 7. The Authorized User shall not use the GI in an unauthorized, misleading or deceptive manner, or in any manner that defames or causes disrepute to GI Spice. 8.

report of the sample. 7. The Authorized User shall not use the GI in an unauthorized, misleading or deceptive manner, or in any manner that defames or causes disrepute to GI Spice. 8. The Authorized User is permitted to use the GI tag for GI Spice if it is sourced from the Producers groups / FPOs grown in the Geographical area and conforming to appropriate standards / specifications of the GI spice. 9. The Authorized User shall not be permitted to blend the GI Spice with the products of other origin. Any alteration or change in the original/natural form (without any transformation of the product) shall not qualify for the GI certification.
10. For any violations of the guidelines, the Registered Proprietor may recommend to GI Registry for cancellation of the Authorized User Certificate. 11. The Registered Proprietor may alter the guidelines in accordance with the provisions of the GI Acts or any other law for the time being in force in India. 12.The Registered Proprietor has the right to inspect the premises of the Authorised User. Secretary, Spices Board may authorize such persons as deemed appropriate by it to make inspections and tests. Such persons may include experts, or bodies deemed competent under the relevant food laws and regulations in force in India from time to time.

emed appropriate by it to make inspections and tests. Such persons may include experts, or bodies deemed competent under the relevant food laws and regulations in force in India from time to time.

Annexure-I (Buyers Exporters ) ANNUAL REPORT OF TRANSACTIONS / INVENTORY OF ……………………..(GI Spice) FOR THE YEAR............

1. Authorized User Certificate Number:
2. Name & Address of Authorized User :
3. Details of Quantity sourced for the GI Spice ……………….. Sl No Supplier / source of Purchase Lot Number
   of Producer Invoice Number & date Grade if any Quantity Purchased (Kg) No.of Packages
4. Details of Quantity Sold / Exported for the GI Spice …………….. Year Opening Stock (kg) Quantity Purchased (kg) Quantity Exported / Sold (Kg) Balance / Closing Stock (Kg) I/we hereby certify that the information given above is correct and that we have not concealed any material facts. Place Date Signature of Authorized User.

Annexure-II (Producer / Producer Groups) ANNUAL REPORT OF PRODUCTION /SUPPLY OF ……………………..(GI Spice) FOR THE YEAR……………….

1. Authorized User Certificate Number:

2. Name & Address of Authorized User :

3. Details of Quantity Produced for the GI Spice ……………….. Sl No Details of the buyer Lot Number of Supply Invoice Number & Date Grade if any Quantity Purchased / supplied (Kg) No.of bags

5. Details of Quantity Produced for the GI Spice ……………….. Sl No Details of the buyer Lot Number of Supply Invoice Number & Date Grade if any Quantity Purchased / supplied (Kg) No.of bags

6. Details of Quantity produced / supplied for the GI Spice …………….. Year Opening Stock (kg) Quantity Produced (kg) Quantity Supplied to Buyers
   (Authorised User) (Kg) Quantity sold to general buyers Balance / Closing Stock (Kg) I/we hereby certify that the information given above is correct and that we have not concealed any material facts. Place Date Signature of Authorized User.

Geographical area and Specifications for GI Spices Registered by Spices Board with GI Registry

1. MALABAR PEPPER Grades Malabar Ungarbled and Malabar Garbled Specification Grade designations and definitions of quality of garbled Malabar black Pepper Grade designation Extraneous matter not Exceeding percent* Light Berries Not exceeding Percent ** Moisture content not Exceeding percent

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General Characteristics 1 2 3 4 5 M G 1 M G 2 0.5 0.5 2.0 5.0 11 11 Shall be the dried mature berries of Piper nigrum grown in South India, garbled, dark brown to Dark Black in colour, nearly globular, with wrinkled surface, the deepest wrinkles forming a network on the dried berry. It shall be free from mould or insect or any other adulterant

• These comprise dust, Chaff, pickings and other foreign matter.

, the deepest wrinkles forming a network on the dried berry. It shall be free from mould or insect or any other adulterant

• These comprise dust, Chaff, pickings and other foreign matter. pinheads will be regarded as an extraneous matter
• Light berry contents to be tested by flotation method in alcohol or Methylated spirit of specfic gravity 0.80 to 0.82 at room Temperature *** During monsoon months i.e., from 15th may to 30th of September, a tolerance of 0.5 % is allowed in respect of Moisture Grade designations and definitions of quality of Ungarbled Malabar Black Pepper Grade designation Extraneous matter not Exceeding percent * Light Berries Not exceeding Percent ** Moisture
  content
  not Exceeding percent*** General Characteristics MUG 1 MUG 2 MUG 3L 2 2 2 7.0 10.0 15.0 12.0 12.0 12.0 Shall be the dried mature berries of Piper nigrum grown in South India, over varying from brown to black with a wrinkled Surface. Shall be free

2 MUG 3L 2 2 2 7.0 10.0 15.0 12.0 12.0 12.0 Shall be the dried mature berries of Piper nigrum grown in South India, over varying from brown to black with a wrinkled Surface. Shall be free

Grade designation Extraneous matter not Exceeding percent * Light Berries Not exceeding Percent ** Moisture
content
not Exceeding percent*** General Characteristics MUG 4L 4 20.0 12.0 from insects

• These comprise dust, Chaff, pickings and other foreign matter including pinheads.Tolerance for mouldy pepper up to 2% ** Light berry contents to be tested by flotation method in alcohol or Methylated spirit of specfic gravity 0.80 to 0.82 at room Temperature *** During monsoon months i.e., from 15th may to 30th of September, a tolerance of 0.5 % is allowed in respect of Moisture Geographical area of production (Location) Kerala State : Alapuzha, Palakkad, Pathanamthitta, Thiruvananthapuram, Thrissur, Wynad, Ernakulam, Idukki, Kannur, Kasaragod, Kollam, Kottayam, Kozhikode, Malappuram Districts Karnataka State : Dakshina Kannada, Davangere, Dharwad, Hassan, Kodagu, Bangalore R, Mandya, Mysore, Shimoga, Tumkur, Udipi, Uttara Kannada, Chamarajanagar, Chickmagalur Districts Tamil Nadu : Namakkal, Nilgiris, Coimbatore, Pudukottai, Salem, Thanjavur, Theni, Tirunelveli, Vellore, Krishnagri, Dindigul, Erode, Kanyakumari Districts

Chamarajanagar, Chickmagalur Districts Tamil Nadu : Namakkal, Nilgiris, Coimbatore, Pudukottai, Salem, Thanjavur, Theni, Tirunelveli, Vellore, Krishnagri, Dindigul, Erode, Kanyakumari Districts 2. ALLEPPEY GREEN CARDAMOM Specification Colour : Uniform Green Length : 21 mm Size : 5-8 mm diameter Shape :Three cornered capsule with ribbed appearance Bulk Density : 260- 435 gram / litre
Volatile oil content : 7.5 – 11.3 % 1 -8 Cineole content : 34.2 % Terpinyl Acetate : 34.5% Linalool : 6.4% Lynalyl acetate : 3.1% Odour : Sweet fruity floral Grades Alleppey Green Extra Bold - More than 7 mm (diameter) Alleppey Green Bold - More than 6 mm (diameter) Alleppey Superior – More than 5 mm (diameter) Geographical area of production(Location) Kerala : Idukki, Palakkad, Wynad and Trivandrum Districts Tamil Nadu : Tirunelveli, Dindigul, Coimbatore, Theni and Nilgiris in Tamil Nadu Latitude : 8” N to 12 “ N

Longitude : 74” E to 77” E 3. COORG GREEN CARDAMOM Specification Colour : Greenish to Golden to Pale Yellow Diameter : 3.5 – 8 mm Shape : Global shape with skin ribbed / smooth 1-8 Cineole content : 41 % Alpha Terpinyl Acetate : 30 % Odour : Campharaceous cool odour Geographical Area of production(Location) Karnataka : Coorg, Chickmagalur, Hassan and North Kanara Districts Latitude : 12” N to 16 “ N Longitude : 74’ E to 77” E 4.

our : Campharaceous cool odour Geographical Area of production(Location) Karnataka : Coorg, Chickmagalur, Hassan and North Kanara Districts Latitude : 12” N to 16 “ N Longitude : 74’ E to 77” E 4. BYDAGI CHILLI Specification Colour value- 1,50,000-2,50,000 CU / 150 – 200 ASTA colour value Capsiacin – Negligible (0.03%) Oleoresin – 12 – 15 % Appearance : wrinkles on pods Byadagi Gaddi – Length – 10-15 cm Byadagi Dubbi - Length - 8-12 cm Types of Bydagi Chill Byadagi Kaddi Length – 10-15 cm Byadagi Dubbi - Dyavanur Dabbi – Length 8-10 cm Dyavanur Delux : Length – 10 -12 cm Other Variants : Noolvi Dabbi, Kubhsi Dabbi, Antur Bentur Dabbi Geographical area of production (Location) Byadagi Chilli is extensively cultivated in the transition belt of Dharwad, Haveri, and Gadag, districts of Karnataka. Latitude : 14” 48’ N to 15” 25’ Longitude : 75” 24’ E to 75” 42’ 5. GUNTUR SANNAM CHILLI Specification Pod Length : 5-15 cm Diameter : 0.5 to 1.5 cms Skin : Thick Colour : Red Colour value : 32.11 ASTA colour value Capsaicin content : Around 0.226% Pungency : 35,000 to 40,000 SHU

pecification Pod Length : 5-15 cm Diameter : 0.5 to 1.5 cms Skin : Thick Colour : Red Colour value : 32.11 ASTA colour value Capsaicin content : Around 0.226% Pungency : 35,000 to 40,000 SHU

Grades of Guntur Sannam Chilli

1. S.S - Sannam Special - Light Red in colour, Shining, with length of 5cm and more
2. S.G - Sannam General - Light red in colour Shining skin, with length of 3 to 5 cms
3. S. F - Sannam Fair - Blackish a dull red in colour with length of 3 to 5 cms
4. N. S - Non Specified - This is not a regular grade, and is meant to meet specific requirements of the buyers which are not covered under regular grades Geographical area of production (Location) Andhra Pradesh Guntur District (Latitude : 15.55˚N To 16.35˚N Longitude : 79.19˚ E To 80.36˚E) Prakasam District (Latitude : 17.30˚N to 18.18˚N Longitude 78.25˚ E To 80.15˚E ) Telangana Warangal District ( Latitude : 14.57˚N to 16.17˚N Longitude : 78.43˚E To 80.25˚E ) Khammam District (Latitude : 16.48˚N To 18.18˚N Longitude : 79.30˚E To 81.18˚E)

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o 16.17˚N Longitude : 78.43˚E To 80.25˚E ) Khammam District (Latitude : 16.48˚N To 18.18˚N Longitude : 79.30˚E To 81.18˚E)

Geographical Indications of Goods (Registration & Protection) Act, 1999 Geographical Indications of Goods (Registration & Protection) Rules, 2002 Form GI 3A Application for the Registration of an Authorized User [Section 17 (1), Rule 56 (1)] Fee: Rs. 10 [ See entry No.3A of the First Schedule] (1) Name of the Applicant (proposed Authorized user ): ___________________________ (2) Address of the applicant __________________________________________________ (3) Address of service (if different from Above) : __________________________________ (4) Registered Geographical Indication for which application is made: _________________ (5) Email id: ________________________________________________________________ (6) Phone/mobile number :________________________________________ Declaration: (1) I hereby declare that I have enclosed the statement of case and evidence of due service of copy of my application to the registered proprietor (Name of registered proprietor) for____________, registered as a Geographical Indication. (2) I also declare that all the above information is true and correct to the best of my knowledge and belief. (3) I undertake that if any of the information is found incorrect or false, my application may be rejected and if already accepted, my registration maybe revoked and my name removed from Part B of the register. Date: Place: SIGNATURE