Revitalizing Kaladi: A Traditional Dairy Delight Takes Center Stage
In a significant push for local cuisine, Dr. Jitendra Singh, Union Minister of State for Science & Technology and Earth Sciences, has ordered the enhancement of Kaladi, a GI-tagged dairy product hailing from Udhampur district in Jammu & Kashmir. The aim is to scale up its production for broader culinary applications while maintaining its unique flavor, texture, and nutritional benefits.
Speaking at a recent meeting, the Minister highlighted the importance of value addition to Kaladi, emphasizing its role in the Government’s “One District One Product” initiative. This move is designed to amplify its market reach, not just nationally but also internationally. Dr. Singh pointed out that the primary barrier to expanding Kaladi’s availability is its limited shelf life, which traditionally lasts just a few days, particularly in non-refrigerated conditions.
Scientific Innovations to Enhance Kaladi’s Reach
Dr. Singh stressed the need for scientific interventions that would improve Kaladi’s longevity without compromising its essential taste and nutritional qualities. He engaged with leaders from the CSIR-Central Food Technology Research Institute (CSIR-CFTRI) and the CSIR-Indian Institute of Integrative Medicine (CSIR-IIIM) to explore comprehensive solutions for nutrient profiling, value addition, and shelf-life extension of this beloved product.
The Minister urged these institutions to collaborate effectively, expecting initial findings within weeks and a detailed study within six months. The focus will also include documenting traditional preparation methods across various regions of Jammu & Kashmir, identifying a cohesive process that can be scaled up for production.
A Culinary Gem with Export Potential
Kaladi, often dubbed the “mozzarella of Jammu,” is made from raw full-fat milk using whey water as a coagulant. Since receiving its GI tag, it has significantly contributed to the local economy, enhancing the livelihoods of rural communities and providing employment opportunities to youth. However, its short shelf life poses a major hurdle to its distribution beyond local markets.
To address this, Dr. Singh called for leveraging cutting-edge technologies from CSIR-CFTRI, which has previously seen success with millet-based food technologies now used by leading global food chains. Adopting similar innovative approaches for Kaladi could unlock new possibilities for its preservation and marketability.
The initiative aligns perfectly with the Government’s vision of harmonizing science, technology, and indigenous products to bolster local economies. Dr. Singh expressed optimism that overcoming the challenges of shelf life and product enhancement will allow Kaladi to be promoted far beyond Jammu & Kashmir, ensuring better financial returns for farmers and artisans, while also elevating the profile of Dogra cuisine on both national and global stages.
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