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Kumbakonam Vetrilai, a traditional betel (paan) leaf variety cultivated in Tamil Nadu, was recently granted the Geographical Indication (GI) tag by the Government of India. This recognition was published in the Government Gazette in November 2024 and officially announced in April 2025, taking Tamil Nadu’s total GI products to 62.

Geographical and Agricultural Context

Kumbakonam Vetrilai is predominantly grown in the Cauvery river basin in Thanjavur district, covering areas like Kumbakonam, Ayyampettai, Swamimalai, Rajagiri, Thiruvaiyaru, and Papanasam. The region's fertile soil gives the leaves a distinct taste and aroma.

The oblong, heart-shaped leaves, ranging from dark to light green, are known for their pungent flavour and are a staple in South Asian households, used primarily in preparing paan—a post-meal chew with cultural and ceremonial value.

Cultivation and Harvest

The cultivation cycle begins with planting during March–May and August–October. Banana suckers are commonly used to provide shade for the vines. The first leaves, called kolundhu vetrilai, appear 20–25 days after planting.

• Maaruvethalai (1st year harvest): Yields larger leaves with a shelf life of 6–7 days and fetches premium market prices.
• Kelavethalai and Kattavethalai (2nd and 3rd year harvests): Smaller leaves with reduced yield.

The cultivation is labour- and capital-intensive, with most farmers operating on less than one acre. Adverse weather, soil issues, and labour shortages frequently impact profitability.

Cultural and Medicinal Value

Apart from its ritual and culinary use, betel leaf is valued for medicinal properties. Rich in antioxidants and chavicol (an anti-inflammatory compound), it aids digestion and is believed to help manage oxidative stress and diabetes-related conditions.

Economic and Export Potential

The leaves are sold at Rs. 80–180 per 100 leaves and are also exported. However, only about 10 out of 100 days are considered profitable due to market and climatic fluctuations.

GI Tag Benefits and Challenges

The GI tag:

• Confirms the authenticity and regional uniqueness of Kumbakonam Vetrilai.
• Helps curb misuse of the name and ensures only genuine, high-quality products are marketed.
• Boosts export potential and preserves agro-cultural heritage.

Despite this recognition, many farmers and sellers remain unaware of the GI tag. As per Sanjai Gandhi, the IP attorney behind the GI application, there's a pressing need for awareness, capacity-building, and marketing support to help stakeholders leverage the tag effectively.

Efforts are underway through outreach programs and school and college awareness initiatives. This GI tag is also notable as Thanjavur’s first agricultural GI recognition, adding to the region’s rich cultural profile.