NRCM scientists claim that they have invented an effective process for extraction of meat and broth from the deboned chicken and they are using gongura as a natural acidifier instead of vinegar to make the pickle.
NRCM senior scientist Dr B.M. Naveena, one of the inventors of the process, said, “Traditionally, people make gongura pickle or chicken pickle. Our’s is chicken-gongura pickle with a specific process involving at least eight steps. It is made without the use of vinegar, citric acid or lemon. That is the difference. Three steps in the process are entirely different and new.” NRCM said the chicken-gongura pickle can be stored for up to five months at room temperature sealed in polyester pouches.
Legal experts say such patent claims need to be examined properly and the scientists have to prove their innovation with documentary evidence.
Nalsar University professor Dr Madabushi Sridhar said, “Many households have traditional recipies for making non-vegetarian pickles. NRCM will have to prove how its method is different. If the process invented by NRCM is not different, they can’t be given monopoly on the chicken-gongura pickle. Mmore importantly, the combination of chicken and gongura is a mere aggregation and cannot be claimed.”
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