Jammu, Jan 21: Union Minister of State (Independent Charge) for Science & Technology and Earth Sciences, Dr. Jitendra Singh, directed efforts to upscale “Kaladi,” the GI-tagged traditional dairy product of Udhampur, for wider food applications while preserving its original flavor, texture, and nutritional identity.
Under the Government’s “One District One Product” (ODOP) initiative, Dr. Singh emphasized value addition and shelf-life enhancement to enable national and international distribution without compromising Kaladi’s unique milky taste, stretchable texture, and nutritional properties.
He instructed CSIR-CFTRI, Mysuru, and CSIR-IIIM, Jammu, to collaborate on nutrient profiling, characterisation, value addition, and shelf-life improvement. Initial observations are expected within weeks, with a comprehensive outcome in six months. The project will also document traditional methods and develop an industry-friendly process suitable for scale-up.
Kaladi, traditionally made from raw full-fat milk using whey water, has gained economic importance after receiving the GI tag, improving livelihoods for local communities. However, its short shelf life remains a key barrier to wider distribution.
Dr. Singh highlighted leveraging CSIR-CFTRI’s food technology expertise, citing prior success with millet-based products adopted by global food chains, and expressed confidence that the initiative will boost local economies while showcasing Dogra cuisine nationally and globally.