Rice is an inseparable part of Bangladesh's agriculture. As it is our staple food, about 75-80 percent of the country's cultivated land is used for rice production. Rice dominates our daily meals, and thus food security in Bangladesh is essentially synonymous with rice security. Rice is not just a crop, it represents our dreams, our identity, and our cultural heritage. For most of the year, the fields of Bengal remain covered in a lush green blanket of rice. In time, that green transforms into ripened golden grains, symbolizing potential, abundance, and life itself.When waves of ripe rice sway across the fields, the entire landscape seems to come alive. The once-faded land is wrapped in a golden glow. That sight reminds us-this is our true "Golden Bengal."
If the environment, climate, and culture of a specific area or region play a distinctive role in producing a particular product, it is recognized as a Geographical Indication (GI) product of that country. Once a product receives GI recognition, it becomes easier to brand it globally, increasing its value and prestige. The designated region also gains exclusive rights to commercially produce the product along with legal protection.
In Bangladesh, this recognition and certification are granted by the Department of Patents, Designs and Trademarks (DPDT) under the Ministry of Industries, in accordance with the rules of the World Intellectual Property Organization (WIPO). The intellectual property rights are awarded to the person, institution, or organization that applies for the GI status.
Jamdani was recognized as the first GI product in 2016. From 2017 to 2025, a total of 55 products has been granted GI recognition. As a result, these products are now internationally identified as unique to Bangladesh. Among the registered GI products, four are rice varieties: Kalijira, Kataribhog, Rataboro, and Tulshimala.
The Geographical Indication of Goods (Registration and Protection) Act was first passed in Bangladesh in 2013. After the formulation of its rules in 2015, the Department of Patents, Designs and Trademarks (DPDT) invited applications for GI product registration. Accordingly, Jamdani was recognized as the first GI product in 2016. From 2017 to 2025, a total of 55 products has been granted GI recognition. As a result, these products are now internationally identified as unique to Bangladesh. Among the registered GI products, four are rice varieties: Kalijira, Kataribhog, Rataboro, and Tulshimala.
Let us begin with Kalijira. As the name suggests, it appears black in color. Due to its small grain size, it resembles the spice known as black cumin (kalijira). This visual similarity is the reason behind its name. However, despite its dark husk, the rice itself is not black; once the husk is removed, the grain is white.
The original origin of Kalijira rice lies in the Mymensingh region, located along the banks of the Brahmaputra River. Evidence of Kalijira cultivation in this area can be found in the gazette "A Statistical Account of Bengal" (published in 1973), edited by William Wilson Hunter. Further references are also available in the book "Aromatic Rices" by renowned rice scientist Dr. Tulsi Das, which documents the historical roots of Kalijira cultivation in Mymensingh.The climate and agro-ecological conditions of the Mymensingh region are particularly suitable for cultivating aromatic rice varieties.
As a result, farmers in this region have been growing Kalijira rice for generations. Although its origin is in Mymensingh, over time, due to its exceptional taste, aroma, and quality, Kalijira has spread across Bangladesh.Kalijira rice is cultivated during the transplanted Aman season. Owing to its enchanting aroma and exquisite taste, it is commonly used in preparing special dishes such as polao, payesh, and firni for festive and ceremonial occasions.
Among the GI-recognized aromatic rice varieties, Kataribhog is another most popular rice. According to the gene bank records of the Bangladesh Rice Research Institute (BRRI), Kataribhog rice was collected from Dinajpur in October 1997 and preserved in the BRRI gene bank. This indicates that the original origin of this variety is Dinajpur.Located in a river basin, about 82 percent of the land in Dinajpur is used for rice cultivation. Among the Aman rice varieties grown in the region, Kataribhog is one of the most important. The environmental conditions of Dinajpur are particularly suitable for cultivating this variety.This fine-grained, aromatic rice is widely and commercially cultivated in Chirirbandar upazila of Dinajpur district.
In the Chirirbandar area of Dinajpur district, farmerMokhlesur Rahman notes that Kataribhog rice has been cultivated in Dinajpur since ancient times. Sharing his experience, he explains that the use of nitrogen fertilizer tends to reduce the aroma of Kataribhog rice. In contrast, when cultivated using only organic manure, the rice attains superior quality in both aroma and taste. He also mentions that although Kataribhog can be grown outside Dinajpur, its distinctive fragrance diminishes in other regions.
The Tulshimala plant grows to a height of 110-185 cm, with an average of 8-10 tillers per hill. The panicle length ranges from 22-24 cm, and each panicle contains about 140-180 grains. This variety is drought-tolerant and is generally cultivated as a late variety. It is highly suitable for areas prone to flash floods and has a low tendency to lodge.
Most recently, the traditional Rataboro rice from Kishoreganj received GI certification. This is an aromatic rice that releases a pleasant, homely fragrance after cooking. It is produced from nutrient-rich local paddy grown in the haor regions.The cooked rice is fine, short, non-sticky, and highly palatable. With double the dietary fiber and 20-25% amylose content, it is easily digestible and considered particularly beneficial for people with diabetes.
Although traditional rice varieties such as Kalijira, Kataribhog, Tulshimala, and Rataboro have lower yields, their reputation is globally recognized. However, due to the expansion of modern high-yielding aromatic rice varieties, the cultivation area of these traditional types has declined. By developing effective marketing systems and promoting these GI rice varieties widely at home and abroad, their rich heritage can be showcased globally. This, in turn, can open opportunities for increased export and higher foreign currency earnings through these unique rice products.
The writer is Senior Communication Officer, Bangladesh Rice Research Institute
