Determination of Quality of Basmati Rice (Oryza sativa L.): Limitations of Molecular Markers and Relevance of Geographical Indication (GI).

The present study was designed with the objective to compare efficiency of molecular markers and traditional methods supplemented with organoleptic evaluation to determine quality of Basmati rice produced within and beyond GI. Quality of Basmati rice is perceived by sensory organs mainly tongue and nose. Quality is deteriorated due to admixture and environmental fluctuations. Admixture causes variation at DNA level that can be detected by molecular markers. Variations observed in quality due to environmental variations, pesticide residues in grains and cultivation of traditional basmati varieties beyond the premises of GI cannot be detected by the molecular markers. The quality perception is also linked with human behavior. All efforts made so far for development of molecular markers for human behavior could not be observed significantly effective. Seeds of four basmati varieties i.e., traditional Basmati variety (Taroari basmati) and evolved Basmati varieties (Basmati Pusa 1121, Pusa Basmati-1, Pusa Sugandha-5) were grown in GI and beyond GI and were analyzed for 13 quality parameters. Expression of only three quality parameters kernel length after cooking, elongation ratio and amylose content was significantly suppressed beyond GI. However, it could not make a significant difference in mouth feel of Basmati as observed by a panel of experts based on appearance, cohesiveness, tenderness on touching and chewing, taste, aroma and elongation ratio. However, morphological characters expressed drastic variations. Results of the study involving traditional as well as evolved Basmati were used to demonstrate the impact of GI on quality of Basmati rice. So, it was concluded that GI is not important for production of evolved Basmati rice. Therefore, for evolved Basmati GI tag is not required and its cultivation may be promoted beyond the premises of GI. However, the ‘traditional Basmati’ really deserve GI tag.