Centre Pushes Scientific Upscaling of GI-Tagged Kaladi from Jammu & Kashmir

Union Minister of State (Independent Charge) for Science & Technology and Earth Sciences, Jitendra Singh, has directed that Kaladi, the GI-tagged traditional dairy product of Udhampur district in Jammu & Kashmir, be scientifically upscaled for wider food applications while preserving its original flavour, texture, and nutritional identity. The initiative aims to enable Kaladi to access national and international markets under the Government’s One District One Product framework.

Focus on Shelf Life and Value Addition

The Minister emphasised that limited shelf life remains the biggest constraint in expanding Kaladi beyond local markets. He stressed that scientific interventions must focus on shelf-life enhancement through validated processing, packaging, and storage solutions without compromising Kaladi’s milky flavour, stretchable texture, or nutritional value. Improving marketability and export potential, he said, depends on balancing tradition with modern food technology.

Recipe Diversification Without Losing Identity

Highlighting Kaladi’s culinary versatility, often described as the “mozzarella of Jammu”, Dr. Jitendra Singh encouraged exploration of diversified food applications, including fresh consumption, functional forms, and alternative recipes. However, he underlined that any diversification must retain the product’s native mouthfeel, taste, and cultural character, which form the core of its identity and consumer appeal.

Role of CSIR Institutions

During a review meeting, the Minister interacted with Dr. Giridhar Parvatam, Director of CSIR-Central Food Technology Research Institute, Mysuru, and Dr. Zabeer Ahmed, Director of CSIR-Indian Institute of Integrative Medicine, Jammu. He directed the two premier CSIR laboratories to jointly undertake nutrient profiling, characterisation, value addition, and shelf-life enhancement of Kaladi. Initial findings are expected within weeks, with a comprehensive outcome targeted within six months.

Imporatnt Facts for Exams

• Kaladi is a GI-tagged traditional dairy product from Udhampur, Jammu & Kashmir.
• ODOP stands for One District One Product initiative.
• CSIR-CFTRI is India’s premier food technology research institute.
• GI tags help protect traditional products and boost local livelihoods.

Linking Science with Traditional Economies

Traditionally prepared from raw full-fat milk using whey water as a coagulant, Kaladi has gained economic significance after receiving the GI tag, improving livelihoods for local producers and rural youth. However, its shelf life of only a few days, especially without refrigeration, restricts wider distribution. The project will document regional preparation methods across Jammu & Kashmir and identify a standard, industry-friendly process for scale-up. Leveraging CSIR-CFTRI’s experience in commercialising millet-based food technologies, the initiative seeks to align science, technology, and tradition to promote Dogra cuisine while strengthening local economies.