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Monday, April 24, 2017

The postal department should push the envelope on philatelic options

stamps with aroma

For all its convenience and speed, emails cannot transmit fragrances. At least not yet. So it stands to reason that postal departments cash in on this advantage of snail mail, by issuing stamps with aroma. Back in the day, romantic missives would be enhanced by scented paper and pressed flowers. 

No wonder Bhutan, the first country to issue scented stamps 44 years ago, chose rose perfumed ones. India's first such offering was four varieties of jasmine, followed by sandalwood, both of which were apt. Switzerland's chocolate stamp was a no-brainer but it sadly did not offer a taste component. Neither did China's sweet-and-sour pork stamp. As Brazil already debuted a coffee scented stamp in 2001, India's version of the roasted bean stamp — launched last weekend — should have offered this technological advancement. 

Maybe future tea or masala stamps can feature a tasty incentive. 

Austria has brought out stamps with porcelain, embroidered flowers and crystal studs. China, Thailand, Australia and even Luxembourg have issued silk stamps, and many have also gone in for 3D ones depicting everything from revolving trophies to storm systems. 

Using thermochrome ink — so that images change colour when rubbed — is another philately staple. India's postal department should consider putting a more distinctive stamp on its offerings. 

source : ET