New Delhi, January 21 — Union Minister of State Dr. Jitendra Singh has issued key directives to elevate ‘Kaladi’, the GI-tagged traditional dairy product from Udhampur district in Jammu and Kashmir, to a national and global stage. Speaking at a high-level meeting, the minister emphasized preserving its authentic flavor, texture, and nutritional profile while scaling up production for diverse culinary applications.
Under the government’s ‘One District One Product’ initiative, Kaladi is set for value addition and enhanced shelf life. ‘This will open doors to wider markets,’ Dr. Singh stated, highlighting the product’s potential beyond local boundaries. The primary challenge remains its short shelf life, which restricts distribution. Advanced packaging, processing, and scientific methods will address this without compromising its unique milky taste, soft texture, and stretchy quality — traits that have earned it the nickname ‘Jammu’s Mozzarella’.
Dr. Singh instructed directors of CSIR’s Central Food Technological Research Institute (CFTRI) in Mysuru, Dr. Giridhar Parvatam, and the Indian Institute of Integrative Medicine (IIIM) in Jammu, Dr. Jabeer Ahmad, to collaborate on nutrition enhancement, quality improvement, value addition, and shelf-life extension. Initial reports are expected in weeks, with a comprehensive study in six months.
Made from full-fat raw milk, Kaladi’s GI tag has boosted its economic value, creating jobs especially for rural youth. The project will document traditional recipes from various Jammu and Kashmir regions and standardize them for industrial scalability. This move promises to transform a local delicacy into a versatile ingredient for innovative dishes, safeguarding cultural heritage while driving economic growth.