Visitors leaving North Goa, including through the new Mopa airport, want Goan sweets to carry home. A clean kitchen making GI-tagged bebinca, dodol and perad in sealed, well-labelled boxes can sell to shops and hotels.
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This small kitchen bakes bebinca, the layered Goan dessert of coconut milk, eggs, sugar and ghee, along with dodol and perad (guava cheese), and packs them in sealed, labelled gift boxes for visitors to carry home.
Goan bebinca now carries a GI tag, and NABARD's 2023-24 credit plan for North Goa names it, with Mankurad mangoes, among Goan products taken up for GI tagging. Visitors to the Calangute, Baga, Anjuna and Candolim coast look for Goan food to take home, and the new international airport at Mopa in Pernem brings travellers through the district's north.
You need an FSSAI food licence, a clean kitchen with ovens, a tray sealer, and cooks who know the craft. To use the GI tag and logo on your box, register as an authorised user of it. Bebinca is slow: each layer is cooked before the next is poured, so one tray takes hours. The hard part is standing out, because many Goan bakeries already sell bebinca, and keeping it fresh. Test and print an honest best-before date, keep the recipe the same every batch, and plan for the Christmas rush and the quiet monsoon months.
Sell to sweet and gift shops in Mapusa and Panaji, gift counters in hotels, souvenir stalls in the beach belt, and courier orders from Goans living in other cities.
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