After the likes of mancurad mangoes, feni, Khola chillies andMoirabananas, another popularGoanproduct, the sausages aka chouriso, may soon get Geographical Indication (GI) status.
Fish and meat products tend to spoil easily, but studies by the ICAR-Central Coastal Agricultural Research Institute (CCARI) show that some samples of Goan sausages can last without refrigeration longer than regular meats. The institute is now making efforts to obtain GI status for the Goan chouriso.
Sausages were brought to Goa by . Back in Portugal, they were preserved using wine.
Ironically though, while it is a popular and famed delicacy, the community of those into the production of Goan sausages is on the decline.
The ICAR-CCARI mapped 22 Goan villages and recorded 210 individuals involved in its preparation and sale. Salcete has the highest number of traders and most of them prepare the sausages in their Home kitchens.
A study of the socio-economic status of the community has revealed that most of them are from underprivileged homes and rated low on the food safety knowledge index.