Introduction The Kaipad saline tract of India is distributed over the sea coast of Kasaragod, Kannur and Kozhikode districts of Kerala, fringed by mangroves. The Kaipad region is an estuarine ecosystem where the land is influenced by tidal action, resulting in brackish water conditions that support specific flora and fauna. This region supports a variety of biodiversity, including mangrove species, salt-tolerant grasses, rice and aquatic fauna adapted to brackish water habitats. It plays a significant role in the coastal ecology of Kerala. The Kaipad tract is known for its naturally organic production systems, with rice-fish farming being the predominant agricultural practice. ‘KAIPAD RICE’ has secured the Geographical Indication (GI) tag in 2013. About Kaipad rice Kaipad rice comes under the species Oryza sativa. The most popular traditional cultivars of this tract are Kuthiru, and Orkayama, and improved cultivars are Ezhome – 1 and Ezhome – 2. Rice varieties developed in future based on Kaipad traditional cultivars will also be considered as Kaipad rice. The average yield of Ezhome – 1 and Ezhome – 2 range from 3.2 - 3.5 t/ ha and of Kuthiru and Orkayama from 1.0 – 1.5 t/ ha. The cultivars like Orpandy, Kandorkutty, Mundon, Orissa, Odiyan, and Punchakayama are being cultivated in a very minimal extent at some parts of Kaipad tracts. The agronomic traits of traditional Kaipad rice cultivars along with improved cultivars are given below, Height of plant ranges from 100 – 145cm, duration from 125 - 140 days, and grains per panicle from 74 to 215. Nutritional Value The cooking qualities of Kaipad rice is excellent, and the cooked rice is very tasty. There is a general say among farmers that the gruel of Kaipad rice can be eaten as such without salt and much curries. The practice of having gruel of Kaipad rice during illness for speedy recovery indicates its medicinal value. Kaipadu chorum chemmeen curriyum (Kaipad rice and prawn curry) is the usual combination of food at this tract. Nutritive qualities of Kaipad rice are given below, Iron content ranges from 59.8 mg/kg to 303mg/kg, Calcium content (154 – 218 mg/kg), Crude fiber content (10.6 to 12.3%) , Zn content (12.0 to 21.1mg/kg) Potassium content (8359 to 14075 mg/kg), Magnesium content ( 628 to 969 mg/kg), Phosphorus content (161 to 214 mg/kg), Starch content (23.4 to 24.9 mg/kg), Total Carbohydrate content (83.0to 83.9 mg/kg) Total sugar content (0.5 to 0.6 mg/kg), and Fat content (1.5 to 1.8. %). Kaipad ecosystem Rice farming is carried out in a peculiar way in Kaipad, purely in a natural way relying on the monsoon and the sea tides. Single- crop of rice is cultivated, on mounds, in a low to medium saline phase of production cycle during June to October. Harvesting takes place by the end of October. Harvested products are brought in yachts from the interior parts of Kaipad rice tracts. This is followed by traditional fishing, during the high saline phase, during November to April. Neither chemical fertilizers nor plant protection chemicals are used in rice, fish, or shrimp farming. The tidal flows make the fields highly fertile through a symbiotic relationship between rice crop and prawn, shrimp, fish etc. The fingerlings of fish, shrimp, prawn etc. which swim in from the sea and the backwaters after the rice harvest, feed on the leftovers of the harvested crop. The rice crop draws nutrients from the excrement and other remnants of these sea creatures. Also, there is no purposeful removal of weeds as practiced in modern rice farming system. Uniqueness: Kaipad rice is produced from saline tolerant cultivars grown in naturally organic production system called Kaipad. The produce is purely organic with excellent cooking qualities. The rice is having volume expansion ranging from 3.2- 3.5, nonsticky nature, red kernel colour, and with delicious taste. Nutritive value of Kaipad rice is excellent with good content of iron (59.8 to 303 mg/kg), calcium (154 to 218 mg/kg), and potassium (8359 to 14075 mg/kg). Due to the unique and complex combination of agro- climatic conditions prevailing in the region of Kaipad rice tracts, rice produced in this region are having distinctive and naturally occurring characteristics, which have won the patronage and recognition of both low income consumers and high income consumers. If it is grown in some other regions, the characteristic qualities get diluted. As there is no pest and disease incidence in Kaipad rice tracts, no chemical plant protection is followed. Farmers are following the unique natural way of cultivation practices, as the tract is suited for natural organic rice production. This clearly indicates that Kaipad rice and related products are free from hazardous chemicals. Related resources GI application - Kaipad rice