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Gulfwallahs take to Kerala's Kozhikodan halwa
by Juhan Samuel

          Calicut (Kerala): Kerala's famous black and brown Kozhikodan halwa is becoming trendy in the Gulf. And the Government of Kerala on its part plans to protect it under the Geographical Indication (GI) status. A geographical indication (GI) is a sign used on goods that have a specific geographical origin and possesses qualities or a reputation due to the particular place of origin. Most commonly, a GI comprises the name of the place of origin itself. India passed the Geographical Indications of Goods (Registration and protection) Act 1999 with a view to provide for the registration and better protection of GIs relating to goods. As an economic benefit, GIs act as an authenticity/quality mark. This is a factor in enhancing export markets and revenues

          One of the busiest districts of Kerala, Calicut, where even Vasco da Gama landed in 1498, is now famous for this speciality Kozhikodan Halwa is a hard jelly like sweet made of flour, coconut oil, fruits and nuts. It is one of the hottest selling items on ' Sweet-meat Street' or SM Street. Calicut District has been associated with the 'halwa' for over 200 years.It is manufactured in small clusters and many families have been involved in its making for generations. At present, it is manufactured in a traditional manner at old bakery shops to retain its original taste and flavour. Once prepared and packed properly, the halwa can be preserved for at least two to three months without loosing its taste. Manufacturing requires a lot of hard work and labour, right from the mixing of the flour, sugar and other ingredients in hot coconut oil until it thickens and assumes a jelly-like form, till its packing into containers.

          The cost of the halwa ranges from Rs. 30 to Rs.300 per kg. depending upon the mixing and the ingredients it contains, the normal halwa is sold at Rs. 150 per kg in the market. Nowadays, the halwa is available in the market with mixings of fresh fruits like banana, pineapple, cherry and nuts. But the one that is most in demand is the brown or black colored variety. There are around 25 small scale cluster units which manufacture more than 25,000 kgs of Halwa per day. Out of this, 30 percent is sent to the Gulf region and rest is sold domestically in the local markets. According to Mohammed Salim, a bakery owner, the demand for the halwa is growing every day. He claims that Keralites heading back to work in the Gulf, take between one and five kilograms of the item. "If the halwa is prepared in its orginal condition that means making it with proper heat, sugar and mixing of other raw ingredients and packed in good manner, it can be kept fresh and eatable for around three months without any problem," said Salim. Mussamil, an employee at a bakery here, says: " I have been in this field for more than 10 years, work is more now as there is a lot of demand now a days mainly to other countries like gulf and it is in a way helping us in getting good employment and earnings." M Jaffer, a shopkeeper adds: "As the demand is increasing day by day apart from the Gulf malayalees there are lot many export agencies who approach us for bulk orders to send it across to Gulf regions, mainly Dubai and Saudi Arabia, and the price ranges from Rs. 30 to Rs. 150 per kg." The Olavanna area of Calicut District has been identified as the 'halwa cluster', where units share the raw material and marketing channels. Joined by 38 local small and big halwa manufacturers, a consortium has already been registered under the name of 'Kozhikode Halwa Consortium Pvt. Ltd.' whose main purpose is to standardise the product and upgrade the manufacturing technology. They are also in the process of setting up a mini-industrial estate, exclusively for Halwa manufacturing in the district.
- April 24, 2007