GI Tag to Assam’s Judima Wine Rice

From rice and a certain herb, beverages are prepared from it by the Dimasa community which is commonly known as Judima wine. This wine that is basically fermented from rice gets the tag as the first beverage from the north-east regions. Months of confirmation was followed by the GI tag for Judima by the Assam Agricultural University. The historical and cultural research on this popular drink was coordinated by the GI tag on behalf of Assam Agricultural University along with the Youth Association for Development and Empowerment (YADEM) placed in the central district of Assam’s Dima Hasao. The Chennai-based GI Registry posted information on its official website about Judima as said by Ashok Bhattacharyya who was the University ‘s Director of Research (Agriculture).In the confirmation and application of Judima, four scientists were involved- Kishore Kumar Sharma, Gargi Sharma, S.Maibongsa and Uttam Baithari.

Introduction to Judima Wine

The introduction of Judima, a wine prepared from fermentation of rice, is a traditional drink associated with the Dimasa people of Assam.In 2021, it has achieved the Geographical indication tag(GI). From a starter kit, this wine is being prepared first. This along with the use of a wild herb known as thembra(Acacia pennata) which is local to the district of Dima Hasao is being distinguished. In social and traditional events, this wine is ritualistic as used in marriages, births and deaths of an individual by its people. 

Preparation of Judima wine

 For the preparation of this rice wine, it is traditionally distinguished into two main processes-

• The starter cake is being prepared 

• To ferment cooked rice, the use of the starter cake is done

Humao is known to be the starter cake for preparation of Judima. From the dried powdered bark of thembra,this has been obtained. It is then made into a thick dough that carries constituents such as rice powder, water and dried air in proper amounts. Glutinous bora rice is used for fermentation. Baiting is the variety of the rice that is basically opted. Over clean banana leaves, the boiled or steamed rice is evenly spreaded to cool down. Along with the cooled rice, the crushed starter cake is being mixed and kept in earthen vessels for three to five days. And this is how Judima is obtained.

The tribals of Dimasa

The Dimasa tribes belong to a community that inhabits the states of Assam and Nagaland in Northeastern India. Languages such as Dimasa, which is a tibeto-burman language, are spoken by the people. Members of the community are generally homogenous who draw separate clans from both their parents. The Dimasa kingdom was established by these people following the downfall of the Kamarupa kingdom. These people basically survived on practicing agriculture, centering on shifting agriculture, till the very recent period but some changes in the community has occurred with the changing era.

However recently it has been stated that Rengma, Zeme and Zeliangrong parts of Nagas were the original inhabitants of Assam, by the United Naga Tribes Association on Border Areas (UNTABA). Under the jurisdiction of Assam, the present day Assam also consists of the Karbi-Anglong and Dima Hasao.

Conclusion

In response to media reports of the establishment of the Karbi Anglong Autonomous Territorial Council(KAATC), it was based on current projects or negotiations between the Centre, the Assam Government and several Karbi Anglong rebellions. 

Hence both these are included in the present states of Assam and are interlinked politically at times.