The GI-tagged traditional dairy product Kaladi from Udhampur district of Jammu & Kashmir will be technologically upscaled to enable wider culinary applications and market expansion, while preserving its original flavour, texture and nutritional value, Union Minister of State (Independent Charge) for Science & Technology and Earth Sciences Dr Jitendra Singh said on Tuesday.
Chairing a review meeting, the Minister directed premier CSIR laboratories to deploy advanced food technologies for value addition, shelf-life enhancement and recipe diversification of Kaladi under the Government’s One District One Product (ODOP) initiative. He stressed that all scientific interventions must be carefully calibrated to retain Kaladi’s traditional identity, often described as the “mozzarella of Jammu”.
Dr Singh said the limited shelf life of Kaladi remains the biggest barrier to its expansion beyond local markets. Improving shelf life through scientific validation, modern packaging and processing—without altering its core properties—is essential to unlock national and international market potential, he added.
Highlighting scope for diverse food applications, the Minister said Kaladi could be explored for fresh consumption, functional formats and alternative recipes, provided its signature milky flavour, mouthfeel and stretchable texture are maintained.
The Minister asked CSIR-Central Food Technology Research Institute (CFTRI), Mysuru, and CSIR-Indian Institute of Integrative Medicine (IIIM), Jammu, to jointly work on nutrient profiling, characterisation, value addition and shelf-life enhancement. Initial findings are expected within weeks, with a comprehensive outcome targeted within six months.
It was noted that Kaladi, traditionally prepared from raw full-fat milk using whey water as a coagulant, has gained economic significance after receiving the GI tag, boosting livelihoods and employment for local communities, especially rural youth. However, its short shelf life of only a few days—particularly under non-refrigerated conditions—continues to limit wider distribution.
Dr Singh also directed documentation of traditional preparation methods across regions of Jammu & Kashmir, with the aim of scientifically identifying a common, industry-friendly process suitable for scale-up. Nutrient profiling and flavour validation will be integral to ensure consumer acceptance and regulatory compliance.
Referring to CSIR-CFTRI’s success with millet-based food technologies adopted by global food chains, the Minister said similar scientific approaches could be explored for Kaladi wherever feasible.
The initiative, Dr Singh said, aligns with the Government’s vision of linking science, technology and traditional products to strengthen local economies. Once shelf-life and value-addition challenges are addressed, Kaladi can be promoted far beyond Jammu & Kashmir, delivering better returns to farmers and artisans while showcasing the richness of Dogra cuisine on national and global platforms.
