Radhunipagal Rice of West Bengal: The GI-Tagged Aromatic Heritage of Bengal’s Traditional Rice Fields

In the fertile agricultural plains of West Bengal, generations of farmers have preserved a remarkable indigenous rice variety known as Radhunipagal Rice (রাঁধুনিপাগল চাল). Celebrated for its strong natural fragrance, small grains and distinctive cooking qualities, Radhunipagal represents an important part of Bengal’s agricultural biodiversity and traditional food heritage.

Radhunipagal belongs to the premium non-Basmati aromatic rice group cultivated in southern and central West Bengal. Unlike the long-grained Basmati varieties associated with northern India, it possesses short, bold white grains and an exceptionally pronounced aroma. Its fragrance has contributed to a reputation that extends beyond ordinary household rice, making it particularly desirable for festive meals and traditional Bengali preparations.

The name Radhunipagal carries a distinctive cultural meaning. In Bengali, radhuni refers to a cook, while pagal means mad or deeply captivated. The name is commonly interpreted as suggesting rice with an aroma so appealing that it could captivate even an experienced cook. This colourful explanation reflects the variety’s reputation, although the precise historical origin of the name remains undocumented.

Radhunipagal Rice received Geographical Indication (GI) recognition on 31 March 2025, becoming one of West Bengal’s legally protected traditional aromatic rice varieties. The registration formally acknowledged its association with the state’s agricultural heritage and established a framework for protecting its geographical identity.

Historical Origins and Traditional Heritage of Radhunipagal Rice

The history of Radhunipagal Rice is closely connected with Bengal’s longstanding tradition of cultivating indigenous aromatic rice varieties. Farmers across the region have preserved numerous rice landraces distinguished by their fragrance, grain characteristics and suitability for particular culinary preparations.

Rice has occupied a central place in Bengal’s agricultural economy and food culture for centuries. Traditional farming communities maintained different varieties for everyday consumption, festive occasions, religious offerings and specialised dishes.

According to Bidhan Chandra Krishi Viswavidyalaya (BCKV), historical references to Bengal’s traditional non-Basmati aromatic rice varieties appear in regional manuscripts, district gazetteers and agricultural literature spanning approximately 500 years. Radhunipagal forms part of this wider heritage of indigenous rice diversity.

The precise date when Radhunipagal first emerged as a distinct variety has not been conclusively established. However, its continued cultivation by farming communities demonstrates its longstanding association with Bengal’s agricultural traditions.

Traditional farmers preserved the variety through seed selection, maintaining its strong aroma and characteristic grain appearance across generations. The practice allowed Radhunipagal to survive alongside other indigenous aromatic varieties such as Gobindabhog, Radhatilak, Badshabhog and Harinakhuri.

The preservation of Radhunipagal also reflects the importance of culinary preferences in maintaining agricultural biodiversity. Consumers continued valuing its fragrance and cooking qualities even as higher-yielding commercial rice varieties became increasingly widespread.

Geographical Origin and Cultivation Areas

Radhunipagal Rice is primarily associated with the traditional rice-growing districts of southern and central West Bengal.

Bidhan Chandra Krishi Viswavidyalaya identifies Birbhum, Bankura, Nadia, Bardhaman and Hooghly among the principal districts where the variety has historically been cultivated.

Its broader documented cultivation region includes Purulia, Howrah, parts of Medinipur and North 24 Parganas. These areas represent different agricultural landscapes within southern Bengal, from the fertile alluvial plains to the lateritic agricultural zones of western districts.

Bardhaman and Nadia possess longstanding reputations for rice cultivation, supported by fertile soils, seasonal rainfall and established agricultural infrastructure. Bankura, Birbhum and Purulia include agricultural environments where local cultivation practices have helped preserve traditional rice varieties.

The diversity of these landscapes contributes to the wider agricultural heritage of Radhunipagal. Farmers maintain the variety within their regional cropping systems, using planting material selected for its characteristic qualities.

The official Geographical Indications Registry identifies West Bengal as the geographical area associated with Radhunipagal Rice.

Its identity reflects the relationship between traditional cultivation, regional agricultural knowledge and the distinctive characteristics of the grain.

Unique Characteristics of Radhunipagal Rice

Radhunipagal belongs to the species Oryza sativa L. and is recognised for its strong natural fragrance, characteristic paddy appearance and short, bold grains.

According to BCKV’s documentation of Bengal’s aromatic rice varieties, Radhunipagal paddy has a straw-coloured husk with a distinctive purple spot at the tip. This feature helps distinguish it from several other traditional aromatic varieties grown in West Bengal.

After milling, the rice produces short, bold white kernels. The compact grain structure differs considerably from the elongated grains associated with premium Basmati rice.

Its most celebrated characteristic is its pronounced aroma. Radhunipagal releases a distinctive natural fragrance during cooking, contributing to its reputation as a premium traditional rice.

Aromatic rice varieties generally owe much of their characteristic scent to volatile compounds, particularly 2-acetyl-1-pyrroline, commonly known as 2AP. This compound contributes to the fragrance associated with many indigenous scented rice varieties, although the concentration varies among cultivars and growing conditions.

Radhunipagal is also valued for its cooking qualities. Its grains develop a tender texture suitable for traditional preparations where aroma, flavour and grain consistency are important.

The combination of strong fragrance, distinctive paddy markings and short-grain appearance establishes Radhunipagal’s recognisable identity within Bengal’s indigenous rice heritage.

Traditional Cultivation and Agricultural Practices

Farmers cultivate Radhunipagal primarily during the kharif season, when the southwest monsoon provides favourable conditions for paddy establishment and growth.

Traditional cultivation generally involves nursery preparation, transplanting, field management, harvesting and seed selection. Agricultural practices vary across the districts where farmers maintain the variety.

BCKV identifies Radhunipagal as a tall indica rice variety with a crop duration of approximately 150–155 days.

The university records grain yields of approximately 2.2–2.5 tonnes per hectare under documented cultivation conditions. Actual productivity depends on soil fertility, rainfall, agricultural management and the quality of planting material.

Compared with many modern high-yielding rice cultivars, Radhunipagal has a relatively long growing period and lower yield potential. However, its strong natural fragrance and established consumer reputation create opportunities for specialised markets.

Traditional seed preservation remains essential for maintaining the variety’s identity. Farmers select suitable grains from previous harvests, helping conserve the characteristics responsible for its culinary reputation.

Scientific agricultural support can strengthen this process through improved seed management, crop monitoring and appropriate post-harvest handling.

Continued cultivation ensures that Radhunipagal remains a living agricultural resource rather than a traditional variety preserved exclusively within research collections.

Culinary Importance and Traditional Bengali Preparations

Radhunipagal Rice occupies a distinctive position among Bengal’s traditional aromatic rice varieties because of its strong fragrance and suitability for special culinary preparations.

Its natural aroma makes it particularly appealing in steamed rice dishes, where the characteristic scent can be appreciated without elaborate seasoning.

The variety is also suitable for pulao, a traditional rice preparation combining aromatic grains with ghee, whole spices and selected accompaniments. Radhunipagal’s fragrance contributes to the overall flavour while retaining its distinctive regional character.

Another important application is payesh, the traditional Bengali rice pudding prepared with milk, sugar or jaggery. Short-grain aromatic rice is particularly valued in this preparation because it absorbs liquid and develops a tender texture during cooking.

Radhunipagal can also be used in bhog, festive meals and other traditional dishes associated with Bengal’s culinary heritage.

BCKV identifies Radhunipagal among the aromatic varieties used for scented table rice, payesh, bhog, pulao, biryani and traditional rice cakes known as pitha.

The variety’s culinary reputation reflects a broader feature of Bengal’s food traditions. Rice quality is often judged not merely by grain length or appearance but by fragrance, flavour and suitability for particular dishes.

Consumer demand for these characteristics has helped preserve Radhunipagal through generations of agricultural change.

Radhunipagal and Bengal’s Indigenous Aromatic Rice Heritage

West Bengal possesses a rich diversity of traditional aromatic rice varieties developed and preserved by farming communities over centuries.

Among the best-known varieties are Gobindabhog, Tulaipanji, Kalonunia, Radhatilak, Kataribhog, Badshabhog, Harinakhuri and Radhunipagal.

Each variety has distinctive grain characteristics, culinary qualities and geographical associations.

Gobindabhog is particularly recognised for its small grains and traditional use in religious offerings and Bengali desserts. Tulaipanji represents the aromatic rice traditions of northern Bengal, while Kalonunia is associated with the agricultural regions of Jalpaiguri, Alipurduar and Cooch Behar.

Radhunipagal is distinguished by its strong fragrance and distinctive purple marking on the paddy grain.

BCKV estimates that West Bengal produces approximately 2.5–3 lakh tonnes of premium scented rice annually across 90,000–100,000 hectares. These figures describe the broader aromatic rice sector rather than Radhunipagal production alone.

The preservation of such varieties demonstrates the contribution of traditional farming communities to India’s agricultural biodiversity.

Their continued cultivation also provides a foundation for scientific research, regional agricultural branding and specialised food markets.

Geographical Indication Recognition of Radhunipagal Rice

Radhunipagal Rice received formal GI registration under the Geographical Indications of Goods (Registration and Protection) Act, 1999.

The application was submitted by the State Agricultural Management & Extension Training Institute (SAMETI), Government of West Bengal, based at Ramakrishna Mission Ashrama, Narendrapur, South 24 Parganas.

The application was filed on 10 January 2023, under Application No. 1042.

The registration initiative drew upon earlier scientific documentation prepared by Bidhan Chandra Krishi Viswavidyalaya through its Bengal Aromatic Rice project. The university had undertaken research into the variety’s historical cultivation, geographical distribution, grain characteristics and commercial potential.

BCKV submitted a technical status paper on Radhunipagal Rice to the Patent Information Centre of the West Bengal State Council of Science and Technology in May 2016. Supporting technical and legal documentation was subsequently prepared for GI registration.

The application underwent statutory examination before appearing in Geographical Indications Journal No. 200 on 30 November 2024.

The Geographical Indications Registry subsequently issued Certificate No. 696 on 31 March 2025, formally registering Radhunipagal Rice under Class 30.

The registration established a legally protected geographical identity for Radhunipagal and acknowledged its association with West Bengal’s traditional agricultural heritage.

The GI registration remains valid until 9 January 2033, subject to renewal under the applicable legislation.

GI Tag Journey of Radhunipagal Rice

The journey towards Geographical Indication recognition reflects sustained efforts by agricultural researchers, government institutions and farming communities to protect this traditional aromatic rice variety.

• Traditional Agricultural Heritage: Farmers across southern and central Bengal preserved Radhunipagal through generations of cultivation and seed selection. Its strong natural fragrance and distinctive grain characteristics established its reputation among the region’s premium aromatic rice varieties.
• 2009 Onwards – Scientific Conservation Initiatives: Bidhan Chandra Krishi Viswavidyalaya and Uttar Banga Krishi Viswavidyalaya strengthened the conservation and cultivation of indigenous aromatic rice through the RKVY-supported Bengal Aromatic Rice project.
• May 2016 – GI Technical Documentation Prepared: BCKV submitted a detailed status paper on Radhunipagal Rice to the Patent Information Centre, Government of West Bengal. The document covered traditional cultivation, historical associations, grain quality and market potential.
• 2018 – GI Documentation Advanced: Technical and legal documents based on the status paper and supporting agricultural research were submitted to the Geographical Indications Registry.
• 11 May 2022 – Plant Variety Registration: Radhunipagal received registration under the Protection of Plant Varieties and Farmers’ Rights framework, under Registration No. REG/2016/1677. This was a separate legal recognition preceding the GI registration.
• 10 January 2023 – GI Application Filed: SAMETI, Government of West Bengal, formally submitted the application for Radhunipagal Rice under Application No. 1042.
• 7 February 2023 – Formality Check Report: The Geographical Indications Registry issued its initial formality examination report.
• 15 May 2023 – Applicant’s Response: The applicant submitted its response to the formality check report.
• 4 October 2024 – Hearing Documentation Submitted: The GI Registry recorded replies relating to the application hearing and supporting documentation.
• 22 November 2024 – Examination Report: The Geographical Indications Registry issued its examination report assessing the application.
• 29 November 2024 – Response to Examination: The applicant submitted its reply to the examination report.
• 30 November 2024 – Publication in GI Journal: Radhunipagal Rice appeared in Geographical Indications Journal No. 200 as part of the statutory registration process.
• 31 March 2025 – GI Certificate Issued: The Geographical Indications Registry issued Certificate No. 696, formally registering Radhunipagal Rice as a Geographical Indication.
• 9 January 2033 – Registration Validity: The current GI registration remains valid until this date, subject to renewal under India’s geographical indications legislation.

GI Details at a Glance

• Geographical Indication: Radhunipagal Rice
• State: West Bengal
• Product: Agricultural
• Class: 30
• Application Number: 1042
• Date of Filing: 10 January 2023
• GI Journal: No. 200
• Journal Availability Date: 30 November 2024
• Certificate Number: 696
• GI Certificate Date: 31 March 2025
• Registered Proprietor: State Agricultural Management & Extension Training Institute (SAMETI), Government of West Bengal
• Registered Proprietor’s Address: Ramakrishna Mission Ashrama, Narendrapur, South 24 Parganas, West Bengal
• Geographical Area: West Bengal, with traditional cultivation concentrated in southern and central districts
• Registration Valid Until: 9 January 2033

Scientific Conservation and Plant Variety Protection

The conservation of Radhunipagal Rice has received institutional support through agricultural research and the documentation of traditional crop varieties.

Bidhan Chandra Krishi Viswavidyalaya has played an important role in identifying, characterising and promoting Bengal’s indigenous aromatic rice resources.

Through its Bengal Aromatic Rice project, the university documented Radhunipagal’s agricultural characteristics, including grain appearance, fragrance, crop duration and productivity. This work strengthened the scientific understanding of a variety previously maintained primarily through traditional farming systems.

An important milestone came on 11 May 2022, when Radhunipagal received registration under the Protection of Plant Varieties and Farmers’ Rights system.

The registration, numbered REG/2016/1677, is associated with Dr. Md. Kudrat-E-Khuda Gramin Vigyan-O-Projukti Bikash Kendra, based at Margram in Birbhum district, in collaboration with BCKV.

Plant variety registration and geographical indication recognition serve different purposes. The former recognises a plant variety and the rights associated with its registration, while the latter protects the geographical identity and reputation of an agricultural product.

Together, these legal frameworks strengthen the recognition of Radhunipagal as an important indigenous agricultural resource.

Scientific conservation also supports the maintenance of authentic seed material. This is particularly important for aromatic rice varieties because unintended mixing with other cultivars can weaken grain uniformity and affect commercial quality.

The continued involvement of agricultural research institutions provides a foundation for preserving Radhunipagal while improving its cultivation and processing practices.

Farmer Participation and Technology-Supported Cultivation

Farmer participation has been central to the conservation and development of Radhunipagal Rice.

Since 2009, BCKV and Uttar Banga Krishi Viswavidyalaya have supported the cultivation of indigenous aromatic rice through the Rashtriya Krishi Vikas Yojana-funded Bengal Aromatic Rice project.

The wider programme has involved more than 6,000 farmers belonging to approximately 70 farmer organisations. It has supported the cultivation of nine indigenous aromatic rice varieties across roughly 40 blocks in 15 districts of West Bengal.

Radhunipagal forms part of this programme alongside Gobindabhog, Radhatilak, Harinakhuri, Lal Badshabhog, Kalojira, Tulaipanji, Kataribhog and Kalonunia.

BCKV’s cultivation records demonstrate the expansion of Radhunipagal during successive project periods.

During 2013–2017, the programme recorded Radhunipagal cultivation over approximately 96 bighas involving 214 farmers. During 2018–2022, the documented area increased to approximately 349 bighas involving 650 farmers.

The university’s 2023 records documented cultivation over 44 bighas involving 32 farmers. These figures represent the activities recorded within the university-supported programme rather than the entire area cultivated under Radhunipagal across West Bengal.

Technical guidance provided through the project has supported crop management, seed quality and organised cultivation.

The involvement of farmer groups also creates opportunities for collective processing and marketing. Such arrangements are particularly important for traditional aromatic rice varieties, where quality consistency and access to specialised markets influence commercial returns.

Quality Standards and AGMARK Development

Quality assurance plays an important role in strengthening the commercial identity of indigenous aromatic rice varieties.

BCKV has participated in efforts to develop appropriate grading standards for Bengal’s traditional non-Basmati aromatic rice, including Radhunipagal.

The university’s Bengal Aromatic Rice project submitted proposals to the Directorate of Marketing and Inspection, Government of India, seeking the inclusion of traditional aromatic rice varieties within formal grading and marketing standards.

These efforts recognised the need for quality parameters suited to short- and medium-grained aromatic rice rather than relying exclusively on standards developed for conventional rice.

Between February 2018 and February 2021, the project collected 84 Radhunipagal rice samples from farmer groups in its native cultivation districts.

The samples were submitted through the Directorate of Marketing and Inspection for grain-quality evaluation at the Central AGMARK Testing Laboratory in Nagpur.

The testing programme contributed to discussions on grading standards for Radhunipagal and other traditional aromatic rice varieties.

On 5 July 2023, a meeting was held to finalise proposed grade specifications for five scented rice varieties of West Bengal.

Subsequently, on 16 October 2023, the government published a draft notification titled Non-Basmati Aromatic Rice Grading and Marking Rules, 2023.

The proposed rules covered Gobindabhog, Tulaipanji, Kataribhog, Kalonunia and Radhunipagal. Their publication represented progress towards specialised quality standards, although the draft notification itself did not establish that all proposed provisions had entered into force.

For Radhunipagal, appropriate grading and testing can help preserve product consistency and strengthen consumer confidence.

GI registration protects the geographical indication, while quality standards provide additional mechanisms for assessing the rice marketed under its recognised identity.

Value-Chain Development and Agricultural Processing

The commercial development of Radhunipagal Rice requires effective processing, storage, packaging and distribution systems.

Traditional aromatic rice varieties derive much of their market value from grain quality and fragrance. Maintaining these characteristics during harvesting, milling and storage is essential for delivering a consistent product to consumers.

BCKV has supported the development of processing and marketing systems through its Bengal Aromatic Rice project. The university’s initiatives include access to paddy-processing facilities and the preparation of packaged rice products.

The programme has involved Radhunipagal alongside several other indigenous varieties cultivated in southern Bengal.

Processing infrastructure can help farmers and producer organisations move beyond the sale of unprocessed paddy. Cleaning, grading, milling and packaging create opportunities for greater value addition within agricultural communities.

Appropriate packaging is particularly important for aromatic rice because poor storage conditions can affect grain quality and consumer acceptance.

Greater coordination between farmer organisations, processing enterprises and agricultural institutions can strengthen the supply chain while maintaining the geographical identity of the product.

Economic Importance and Opportunities for Farmers

Radhunipagal Rice offers opportunities for farmers seeking to participate in specialised markets for premium indigenous agricultural products.

Its strong natural fragrance, recognised geographical origin and distinctive grain characteristics provide a foundation for product differentiation.

Unlike ordinary rice traded mainly according to volume and price, traditional aromatic varieties can attract consumers who place greater value on fragrance, flavour and regional authenticity.

GI recognition strengthens this identity by formally associating the registered product with West Bengal.

The commercial potential extends beyond cultivation. Local enterprises can develop cleaned, graded and packaged Radhunipagal Rice for organised retail markets, specialty food outlets and regional agricultural product platforms.

Farmer producer organisations and cooperatives can contribute by coordinating procurement, processing and marketing. Collective arrangements may also improve access to quality-testing facilities and established commercial buyers.

However, GI recognition alone does not guarantee higher agricultural returns. Farmers require reliable seed material, consistent product quality, suitable processing infrastructure and effective market access.

The development of transparent procurement and authentic geographical branding can help connect the commercial value of Radhunipagal with the farming communities responsible for its preservation.

Authorised-User Registration and GI Protection

The Geographical Indications system provides a mechanism for eligible producers and associated organisations to register as authorised users of a protected geographical indication.

This framework is important for maintaining the legitimacy of products marketed under registered GI names.

The official GI Registry records authorised-user entries associated with Radhunipagal Rice, including Amalfarm Solutions Private Limited and Bidhan Chandra Krishi Viswavidyalaya.

Authorised-user registration helps establish a formal relationship between the registered geographical indication and entities eligible to use it under the applicable legal requirements.

For agricultural products such as Radhunipagal, this system can support product traceability and help distinguish authentic goods from those that do not comply with the geographical indication’s registered specifications.

Effective implementation also creates opportunities for stronger coordination between producers, agricultural institutions and marketing enterprises.

The development of authorised-user participation represents an important stage in translating GI registration into a functioning system of geographical product protection.

Radhunipagal Rice and West Bengal’s GI Agricultural Heritage

West Bengal possesses a remarkable collection of traditional agricultural products recognised under India’s Geographical Indications system.

Radhunipagal Rice forms part of this heritage alongside GI-registered aromatic rice varieties such as Gobindabhog, Tulaipanji and Kalonunia.

Each variety represents a different aspect of Bengal’s agricultural diversity.

Gobindabhog is particularly associated with southern Bengal’s religious and culinary traditions. Tulaipanji represents the aromatic rice heritage of northern districts, while Kalonunia reflects the traditional agricultural landscape of Jalpaiguri, Cooch Behar and Alipurduar.

Radhunipagal distinguishes itself through its pronounced fragrance, short grains and characteristic purple marking on the paddy husk.

The recognition of these varieties demonstrates that Bengal’s traditional rice heritage extends beyond any single district or culinary tradition.

Their preservation also highlights the contribution of farming communities to maintaining genetic diversity within India’s rice-growing systems.

West Bengal’s wider GI agricultural heritage includes products such as Darjeeling Tea and Malda’s traditional mango varieties. Together, these products demonstrate the importance of geographical identity in conserving regional agricultural specialisations.

Radhunipagal’s registration in March 2025 adds another legally recognised product to this heritage, strengthening the identity of Bengal’s premium non-Basmati aromatic rice.

Future Prospects for Radhunipagal Rice

The future of Radhunipagal Rice is closely connected with the preservation of its indigenous characteristics and the development of sustainable commercial opportunities for traditional rice growers.

Continued seed conservation remains essential for maintaining the variety’s strong fragrance, distinctive paddy appearance and desirable cooking qualities.

Scientific agricultural support can help improve crop management, seed quality and post-harvest handling while preserving the characteristics responsible for its reputation.

The involvement of BCKV, agricultural institutions and farmer organisations provides a foundation for strengthening cultivation and improving product consistency.

Greater investment in local processing and packaging can also support the development of Radhunipagal as a premium regional agricultural product.

Its GI recognition provides opportunities for authentic geographical branding, while appropriate quality standards can help strengthen consumer confidence.

The growing appreciation of indigenous aromatic rice creates opportunities for Radhunipagal to reach consumers beyond its traditional cultivation regions.

Radhunipagal Rice represents the enduring relationship between Bengal’s agricultural landscape, generations of traditional farming knowledge and the region’s distinctive food heritage. Its GI recognition protects an important geographical identity, while continued cultivation preserves the characteristics that have made it valuable for generations. With scientific conservation, organised farmer participation and expanding market opportunities, Radhunipagal can carry the fragrance and agricultural heritage of West Bengal to a wider national and international audience.

References

1. Geographical Indications Registry, Government of India — Radhunipagal Rice, Application No. 1042, Certificate No. 696, dated 31 March 2025. Official registration details, application history, journal publication, authorised-user records and registration validity. IP India
   https://search.ipindia.gov.in/GIRPublicSearch/Application/Details/1042
2. Bidhan Chandra Krishi Viswavidyalaya (BCKV) — Bengal Aromatic Rice: Diversity in Aromatic Rice. Historical documentation, cultivation regions, grain characteristics and culinary uses of Radhunipagal and other indigenous aromatic varieties. bckv.edu.in
   https://www.bckv.edu.in/index.php/en/bengal-auromatic-introduction-en
3. Bidhan Chandra Krishi Viswavidyalaya (BCKV) — GI & AGMARK. Documentation of GI applications, technical status papers, quality testing and grading initiatives involving Radhunipagal Rice. bckv.edu.in
   https://www.bckv.edu.in/index.php/en/bengal-aromatic-gi-agmark-en
4. Bidhan Chandra Krishi Viswavidyalaya (BCKV) — Technology-Supported Group Cultivation. Farmer participation, agricultural extension activities and cultivation records for Bengal’s indigenous aromatic rice varieties. bckv.edu.in
   https://www.bckv.edu.in/index.php/en/bengal-aromatic-group-cultivation-en
5. Bidhan Chandra Krishi Viswavidyalaya (BCKV) — Crop Varieties. Documentation of Radhunipagal’s agricultural characteristics, crop duration, yield and plant variety registration. mail.bckv.edu.in
   https://mail.bckv.edu.in/index.php/en/bckv-ipr-crop-varieties2-en
6. Bidhan Chandra Krishi Viswavidyalaya (BCKV) — Protection of Plant Varieties and Farmers’ Rights. Registration of Radhunipagal under the PPV&FR framework on 11 May 2022. bckv.edu.in
   https://www.bckv.edu.in/index.php/en/ppv-fra-ipr-en
7. Bidhan Chandra Krishi Viswavidyalaya (BCKV) — Model Value-Chain System. Processing, packaging and marketing initiatives for traditional aromatic rice varieties, including Radhunipagal. bckv.edu.in
   https://bckv.edu.in/index.php/en/bengal-aromatic-model-value-chain-system-en
8. Bidhan Chandra Krishi Viswavidyalaya (BCKV) — Publications. Documentation of research publications on the production, processing and marketing of Radhunipagal Rice. bckv.edu.in
   https://www.bckv.edu.in/index.php/en/bengal-aromatic-publication-en