People often keep a safe distance from red weaver ants as their sting inflicts sharp pain and reddish bumps on the skin. Despite this, weaver ants are popular in Odisha’s Mayurbhanj district among the people, mostly tribals, for the mouth-watering food item that is made out of it – the Kai Chutney.
This savoury food item, rich in valuable proteins, calcium, zinc, vitamin B-12, iron, magnesium, potassium, sodium, copper, fiber and 18 amino acids, is known to boost the immune system and keep diseases at bay.
In Odisha, scientists are now fine-tuning their research to make a presentation for the geographical indications (GI) registry of Kai Chutney. Applied under food category, the GI tag would help develop a structured hygiene protocol in the preparation of Kai Chutney for standard wider use. GI labels enhance the reputation and value of local products and support local businesses.
