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Recently Chakhao has bagged Geographical Indication (GI) tag

Black Aromatic Rice (Chak-hao)

Black Aromatic Rice locally named as Chak-hao is well known for its attractive colour and aromatic flavour and considered as on of the richest source of anthocyanin found among food grain product apart from its optimal content of vitamins, minerals, fibre, proteins, and many othe nutrients.

The uniqueness of the black aromatic rice of Manipur is, its pleasant aroma coupled with stickiness which is not common in other black rice grown in other parts of the world. Having realised the inherent unique properties, a good scope for commercial cultivation and value addition of its products for a profitable agro-business have already been envisioned with its gaining importance and demands from around the globe.
It is considered to be rice variety with a higher vitamin and mineral content than both white and brown rice. Black aromatic rice owes its colour to powerful natural black colouring pigments called anthocyanins which boast an impressive antioxidant activity adding to the health benefits of this rice variety. In addition to being a good source of vitamins E, fibre and protein, black rice is shown to reduce inflamation levels in the body. According to findings, black rice consumption contributes to the prevention and management of ailments such as atherosclerosis, diabetes, Alzheimer’s disease, hypertension, high cholestrol levels, arthritis, allergies, aging signs and even cancer.

Nutritional Value per 100 g

Total crude protein: 12.15%
Total carbohydrate: 72.43%
Amylose: 8.27%
Total fat: 4.8%
Ash: 1.57%
Curde fibre: 0.71%


Calcium: 24.06 mg
Magnesium: 58.46 mg
Manganese: 1.03 mg
Copper: 4.30 mg
Cobalt: 0.43 mg
Iron: 23.34 mg
Total anthocyanin: 69.2-74.0 mg (cyanidin 3-glucoside)
Total phenolic: 500 and 577 mg (Gallic acid equivalent)

Uses and Processing Opportunities

Chak-hao is consumed mainly after being cooked as rice or kheer. Some of the value added product that can be prepared are powder, suji (flour), syrup, chocolate, beer, wine, cake, bread, flattened rice, paratha, ladoo, other sweetened food and cosmetic items.
Chak-hao rice extracts could be a potential source of anti-oxidative phyto-chemicals and useful ingredient for nutraceuticals or functional food products and natural colourants rather than the toxic synthetic. Some of the nutraceutical compounds present which can be extracted economically are tocotrienols, gamma amini butyric acid, oryzanol, rice bran saccharine, lutein, zeaxanthin, butylate hydroanisole, phytosterol, etc.

Status of Organic Certification

2000 ha. of area under Chakhao (Black Aromatic Rice) has been fully certified under standards laid down and administered in India by APEDA i.e. National Programme for Organic Production (NPOP) under MOVCDNER Phase-I and another 1000 ha of area has obtained 1st year scope certificate under MOVCDNER Phase – II.

Variety grown and availability in Manipur

Two varieties viz., Chak-hao ‘Amubi’ and Chak-hao ‘Poireiton’ which are quite popular in the state are being cultivated organically.
It will be available in the state during the month from December to May every year.

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