Goan Chouriso’s Geographical Indication Tag Delayed by Disputes

The pursuit of a geographical indication (GI) tag for Goan chouriso has encountered significant delays due to internal disputes among sausage producers. The establishment of the Goan Sausage Producers Association, intended to facilitate the application to the GI registry in Chennai, has not materialized. This situation arose from differing opinions on the traditional recipe for the beloved Goan sausage.

Miguel Braganca, a member of the Goa Chamber of Commerce and Industry (GCCI), emphasized the importance of a formal producers’ association. “There is currently no registered body for sausage producers in Goa as a result,” he stated. “It would benefit the producers to have a GI tag for the chouriso. It is about time we take it forward.”

Challenges in Standardizing Recipes

The GI regulations stipulate that every ingredient in the product must be clearly defined. In contrast to Portugal, where the preservation of sausages involves a meticulous process with wine aging, Goa faces unique challenges. The lack of grape harvests has led local producers to adapt, using coconut toddy vinegar instead.

Traditional recipes typically feature Agonda pork, vinegar, and Khola chillies, yet some producers have begun incorporating Kashmiri chillies, leading to further disagreements over authenticity. Joaquim Carmo De Souza, a partner at Marcarfly’s Industries, which markets packaged Goan chouriso, expressed a desire for international recognition. “Portugal has unique sausages such as the alheira, linguica, and farinheira. Our vision is to be on par with these international sausages. For this, we would require genuine registered producers following the authentic recipe,” he explained.

Regulatory Hurdles for Local Producers

Furthermore, some chouriso makers have insisted that all sausage producers in Goa obtain licenses from the Food Safety and Standards Authority of India (FSSAI). This requirement presents a significant challenge, particularly for those operating at the household level. The FSSAI mandates health permits, municipal clearances, waste disposal, and compliance with food safety regulations, which can be difficult for smaller producers to navigate.

As the debate continues over the traditional recipe and the establishment of a recognized association, the future of Goan chouriso’s GI tag remains uncertain. Producers are eager to formalize their identity and gain a foothold in both domestic and international markets, but unity among them is crucial for moving forward. With the right steps, Goan chouriso could soon achieve the recognition it deserves.