In a strategic push for regional specialties, Union Minister Dr. Jitendra Singh directed scientists to modernize ‘Kaladi’, Udhampur’s prized GI-tagged cheese-like dairy product. The goal: retain its signature taste and nutrition while making it suitable for a variety of recipes and longer market reach.
The ‘One District One Product’ scheme will drive enhancements in value and shelf stability, enabling Kaladi to compete in national and international arenas. ‘Scientific interventions must not dilute its traditional essence,’ the minister asserted during discussions with top researchers.
Kaladi’s Achilles’ heel — its brief shelf life — has kept it confined to local markets. Dr. Singh called for innovative packaging and processing to extend usability, ensuring the product’s soft, pull-apart texture and rich dairy flavor remain intact. Dubbed ‘Jammu’s Mozzarella’ for its mozzarella-like qualities, it holds immense culinary promise.
Key institutions like CFTRI Mysuru and IIIM Jammu have been tasked with joint efforts on nutritional profiling, quality control, and commercialization. Documentation of age-old preparation methods across Jammu and Kashmir will inform a uniform industrial process. Post-GI recognition, Kaladi has spurred employment in rural areas, and these upgrades could multiply its impact.
This initiative underscores India’s commitment to blending tradition with technology, positioning Kaladi as a star in the dairy innovation landscape.