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Manipuri Black Rice (Chak-Hao) – A Nutritional & Cultural Treasure

1. Name & Origin

Chak-Hao, meaning "delicious rice" in the Meitei language, is a traditional black rice variety grown in Manipur. This aromatic, glutinous rice has been cultivated for centuries and holds significant cultural and medicinal importance in the region.

Primarily grown in the Imphal East, Imphal West, Bishnupur, and Thoubal districts of Manipur, Chak-Hao is also cultivated in parts of Nagaland. It has been an integral part of Manipuri rituals, festivals, and traditional cuisines. The Geographical Indications (GI) tag for Chak-Hao was granted on 20 April 2020, recognizing its unique flavor, nutritional properties, and indigenous farming methods .



Image Credit: AssamicaAgro.
Image Credit: AssamicaAgro.

2. Unique Features

Chak-Hao stands out for its deep purple-black color, rich aroma, and sticky texture after cooking.

Key Features:

  • Natural Black Pigment – The rice derives its dark hue from anthocyanins, a powerful antioxidant known for health benefits.

  • Glutinous Texture – Despite being called "glutinous," it is gluten-free, making it suitable for gluten-intolerant individuals.

  • Rich Nutritional Profile – High in protein, iron, fiber, and anthocyanins, making it a superfood for health-conscious consumers.

  • Slow Cooking Time – Requires 40-45 minutes of cooking due to its fibrous bran layer.

  • Used in Traditional Manipuri Cuisine – Often made into kheer (rice pudding), porridge, and desserts during festivals and ceremonies.



3. Growing & Harvesting Process

Chak-Hao is cultivated using organic and traditional farming techniques, ensuring its purity and chemical-free growth.

Step 1: Cultivation & Climate Requirements

  • Requires humid subtropical climate with moderate rainfall.

  • Grown without synthetic fertilizers and pesticides in the fertile valleys of Manipur.

Step 2: Harvesting & Processing

  • The crop takes 6 months to mature, harvested manually.

  • Minimal processing retains its nutritional value and natural pigments.



4. Impact of GI (Geographical Indication) Status

The GI tag has significantly boosted Chak-Hao’s market value, authenticity, and recognition.

Economic Impact - Growing exports to Europe and Southeast Asia. The GI tag ensures premium pricing for local farmers. Now processed into flour, snacks, and health supplements.


Sustainability Impact-  The GI certification promotes sustainable agricultural practices. Protects traditional rice varieties from extinction. Requires less water than conventional rice varieties, making it eco-friendly.

Image Credit: My Phadi Dukaan.
Image Credit: My Phadi Dukaan.

5. Niche Market Opportunities

With global trends favoring organic and health foods, Chak-Hao has emerged as a superfoodwith strong market potential.

Potential Growth Areas:

  • Health & Wellness Industry – Used in diet plans, gluten-free foods, and diabetic-friendly meals.

  • Luxury & Gourmet Food Markets – Featured in high-end restaurants and organic food stores.

  • Exports & E-Commerce Growth – Online platforms are driving international sales, especially in Europe and the USA.



6. How to Identify Authentic Chak-Hao

GI Certification Logo – Look for the official Chak-Hao GI tag on packaging.

Deep Purple-Black Hue – The anthocyanin-rich grains turn dark purple when cooked.

Sticky, Aromatic Texture – Has a naturally sweet aroma and glutinous consistency.

Manipur Origin Labeling – Ensure the rice is sourced from GI-registered Manipur farms.



7. Fun Facts

  • Chak-Hao has been cultivated in Manipur for over 2000 years.

  • It contains 30% more antioxidants than blueberries, making it one of the most nutrient-dense rice varieties.

  • Traditionally used in Manipuri medicine for its anti-inflammatory and digestive benefits.

  • The demand for black rice has skyrocketed worldwide, with China, the USA, and Europe being major importers.



References:

  1. The Geographical Indications of Goods (Registration and Protection) Act 1999 (India)

  2. Intellectual Property India, ‘Chak-Hao (Black Rice of Manipur) Granted GI Tag’(Government of India, 20 April 2020) https://ipindia.gov.in/registered-gls.htm accessed 24 February 2025

  3. Ministry of Commerce & Industry, ‘Geographical Indication Registration for Chak-Hao’(Press Information Bureau, 2020) https://pib.gov.in accessed 24 February 2025

  4. ‘The Rise of Manipuri Black Rice: From Traditional Staple to Global Superfood’ The Hindu (18 March 2023) https://www.thehindu.com accessed 24 February 2025

  5. R Singh and M Devi, ‘Nutritional and Medicinal Benefits of Chak-Hao (Black Rice) of Manipur’ (2022) Journal of Agricultural Science & Research 36(4) 245 https://www.agriculturalresearchjournal.in accessed 24 February 2025

  6. ‘Chak-Hao: Manipur’s Black Rice Gets GI Tag, Boosting Farmers’ Times of India (22 April 2020) https://timesofindia.indiatimes.com accessed 24 February 2025

  7. ‘Anthocyanin-Rich Chak-Hao: A Natural Health Booster’ Indian Council of Agricultural Research (ICAR) Report(2021) https://icar.org.in accessed 24 February 2025

  8. ‘Chak-Hao: How Manipur’s Black Rice is Capturing the Organic Market’ BBC News India (10 August 2023) https://www.bbc.com/news/world-asia-india accessed 24 February 2025

  9. ‘Manipuri Black Rice: Global Demand & Export Potential’ Agricultural and Processed Food Products Export Development Authority (APEDA) (2023) https://apeda.gov.in/apedawebsite/ accessed 24 February 2025

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