NewzVille Desk
Minister of Science & Technology, Dr. Jitendra Singh today directed that “Kaladi”, the GI-tagged traditional dairy product of Udhampur district, Jammu & Kashmir, be upscaled for wider food applications and recipes. He also pointed that its original flavour, texture, and nutritional identity.should be kept intact.
Dr. Jitendra Singh interacted with the Directors of CSIR-Central Food Technology Research Institute (CSIR-CFTRI), Mysuru, Dr. Giridhar Parvatam, and CSIR-Indian Institute of Integrative Medicine (CSIR-IIIM), Jammu, Dr. Zabeer Ahmed, and directed them to jointly work on nutrient profiling, characterisation, value addition, and shelf-life enhancement of Kaladi.
The Minister asked the two premier CSIR laboratories to collaborate closely and provide initial observations within weeks, with a comprehensive outcome expected within six months.
Dr Singh said that the focus should be on value addition and enhancement of shelf life, enabling Kaladi to reach national and international markets under the Government’s “One District One Product” (ODOP) initiative.
The Minister emphasized that any scientific intervention must be carefully calibrated so that nutrition, taste, and native character are not compromised.
He said that limited shelf life is the biggest constraint in expanding Kaladi beyond local markets and said that improving shelf life through scientific validation, proper packaging, and processing, without altering its core properties, is essential for marketability and export potential.
The Minister also highlighted the scope for food recipe diversification, including fresh consumption, functional forms and alternative culinary applications, provided the traditional milky flavour, mouthfeel, and stretchable texture of Kaladi are retained.
Abou “Kaladi”
Kaladi is a popular, dense, strechy cheese often used in frying with Kulcha.
Kaladi, traditionally prepared from raw full-fat milk using whey water as a coagulant, has gained economic importance after receiving the GI tag.
The traditional food of J&K’s Udhampur is getting popular with improving livelihoods and employment opportunities for local communities, particularly rural youth.
However, its short shelf life of a few days, especially under non-refrigerated conditions, remains a major bottleneck for wider distribution.
Because of Kaladi’s uniqueness, it is often referred to as the “mozzarella of Jammu”
