Bio-Economy Talk : A GI tag too for Hamei and Yu
Dr Rajkumar Kishor *
While the Tug of War on legalization of liquor between the Government of Manipur and some prominent civil society organizations is ongoing we, the people, have to wait and watch for the finale outcome.
This note is, however, written from the perspective of scientific studies and probable intellectual property right for 'Yu' and its starter 'Hamei' which are the product of traditional knowledge based practices.
Local brews of Manipur, popularly nomenclatured after the places of their origin as Sekmai, Andro and Phayeng, are having distinct traits and reputation.
Therefore, these items too deserve a Geographical Indication (GI) tag. Manipur already has earned GI tags for certain agricultural crops or bioresources namely, Kachai lemon, Chak-hao, Tamenglong Orange, Hathei chilli, as well as textile novelties including Saphee- Lanphee, Wangkhei Phee and Moirang Phee.
In 2021 Judima, the traditional rice wine of Assam was awarded GI tag as per the Geographical Indication of Goods (Registration and Protection) Act 1999. This alcoholic beverage made from rice and a certain herb is the first of its kind from the North East to earn this tag.
The brewers' world is continuously hunting for novel strains of Yeast (Saccharomyses cerevisae) having desirable fermentative traits mainly the potential to generate alcohol in the range 5-21% alc/vol.
Local brewers in Manipur have been using 'Hamei' as the most potent starter culture or fermenter since time immemorial for the rice based alcoholic beverages. Hamei is made from crushed raw rice and powdered bark of Yangli plant (Albizia myriophylla) and is used in the form of cake.
Much researches have been done on Hamei including documentation of its preparation as well as identification of the different yeast species.
A DNA based study led by Dr Jeyram of Institute of Bioresources and Sustainable Development (IBSD) Imphal found Hamei to have different yeast species belonging to the genera Saccharomyses, Candida, Pichia, Torulaspora and Trichosporon. Some of the non-Saccharomyses yeasts are utilized for production of low-alcohol or non-alcohol wine and beer.
These scientific investigations can someday lead to a booming Hamei based economy even if establishment of brewery is not permitted in Manipur.
But how ? First, development of commercial wine yeast industry by isolating and identifying elite strains from Hamei is very feasible in the Global brewing scenario with reference to Manipur.
Wine yeast price in international market is USD 35-45 per kilogram. The Global wine yeast market is presently valued at USD 1.15 billion and is expected to rise to USD 2.45 billion by 2029 (Data Bridge Market Research).
Therefore, Hamei yeasts definitely have the potential to earn foreign exchange if properly investigated and judiciously utilized. Secondly, commercial cultivation of Yangli for utilization in Hamei production or as a natural yeast nutrient or its substitute can be explored.
Yeast nutrients are substances added to brewing to help growth and reproduction of yeast cells for better fermentation. Role of Yangli in hamei preparation is poorly investigated; so it holds great scientific hunts for researchers too.
Just like 'Hops' which is a key ingredient that imparts flavor, bitterness or aroma in beer production, Yangli can have a novel utility in beer production too.
Therefore, based on the brief information provided above, the bio-economy strength of Hamei with its associated yeast flora should not be underestimated.
Concerned authority must consider this as of utmost importance and should not let go the Umorok (King Chilli) way.
* Dr Rajkumar Kishor wrote this article for The Sangai Express
This article was webcasted on April 12 2023.
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