Science Push to Take Jammu’s GI-Tagged Kaladi to National and Global Markets

Scientific Upscaling of Jammu’s Traditional Kaladi

Union Minister of State (Independent Charge) for Science & Technology and Earth Sciences Jitendra Singh has directed scientific institutions to upscale Kaladi , a GI-tagged dairy speciality from Udhampur district of Jammu & Kashmir. The initiative aims to expand Kaladi’s reach to national and international markets under the One District One Product framework, while preserving its traditional flavour, texture, and nutritional profile.

Shelf Life: The Key Bottleneck

The Minister highlighted that Kaladi’s extremely short shelf life is the principal hurdle preventing wider commercialisation. He stressed the need for science-backed solutions focusing on shelf-life extension through improved processing, packaging, and storage techniques—without altering Kaladi’s distinctive milky taste, stretchable texture, or nutritional integrity. According to him, sustainable market expansion depends on harmonising traditional food knowledge with modern food science.

Expanding Uses Without Diluting Identity

Often referred to as the “mozzarella of Jammu,” Kaladi has growing appeal beyond its traditional consumption. Dr. Singh encouraged exploration of diversified applications, including fresh formats and new culinary uses, while cautioning that innovation must not dilute its cultural identity. He underlined that Kaladi’s mouthfeel, taste, and artisanal character are central to its uniqueness and consumer trust.

CSIR’s Role in Research and Development

The project will be jointly undertaken by CSIR-Central Food Technology Research Institute and CSIR-Indian Institute of Integrative Medicine . During a review meeting, the Minister interacted with Giridhar Parvatam and Zabeer Ahmed , directing them to collaborate on nutrient profiling, product characterisation, value addition, and shelf-life enhancement. Preliminary scientific inputs are expected within weeks, with a comprehensive roadmap targeted within six months.

Imporatnt Facts for Exams

• Kaladi is a GI-tagged dairy product from Udhampur district, Jammu & Kashmir

• ODOP stands for One District One Product initiative

• CSIR-CFTRI is India’s premier food technology research institute

• GI tagging supports protection of traditional products and rural livelihoods

Science Meets Traditional Livelihoods

Kaladi is traditionally prepared from raw full-fat milk using whey water as a natural coagulant. Following GI recognition, it has become a source of income for local producers and rural youth, yet its shelf life—often limited to just a few days without refrigeration—restricts broader distribution. The ongoing initiative will document region-specific preparation practices across Jammu & Kashmir and work towards a standardised, industry-friendly process. Drawing on CSIR-CFTRI’s experience in scaling up millet-based foods, the project seeks to blend science, tradition, and entrepreneurship to promote Dogra cuisine while strengthening local dairy-based economies.