Why in news?
The Union Minister of State for Science & Technology, Dr Jitendra Singh, has directed national research institutes to enhance production and value addition of Kaladi, a traditional cheese from Udhampur in Jammu & Kashmir. The minister emphasised increasing its shelf life and developing new applications while preserving its distinctive taste and texture. The move aims to boost local livelihoods under the One District One Product initiative.
Background
Kaladi (also spelled Kalari) is a cow‑ or buffalo‑milk cheese prepared by the Dogra community in the Himalayan foothills. It is made by curdling boiled milk with whey, shaping the curds into round discs and drying them. When heated, Kaladi becomes soft and elastic, earning it the nickname “mozzarella of Jammu.” In 2021 it received a Geographical Indication (GI) tag, recognising its regional heritage and helping local artisans gain better prices. However, the cheese has a short shelf life, limiting its distribution beyond nearby markets.
Government directive and scientific plan
- Value addition and shelf‑life enhancement: Dr Singh instructed scientists from CSIR‑Central Food Technological Research Institute (CFTRI) and CSIR‑Indian Institute of Integrative Medicine (IIIM) to develop methods to extend Kaladi’s shelf life without altering its flavour and stretchable texture.
- Nutrient profiling and standardisation: The institutes will study the cheese’s nutritional composition, document traditional production methods and identify critical control points to standardise quality.
- Diversifying products: Researchers will explore new recipes and forms—such as ready‑to‑eat snacks or vacuum‑packed slices—to appeal to wider markets, while ensuring that the cheese retains its milky aroma.
- Report timeline: The minister requested a comprehensive report within six months so that the enhanced products can enter national and international markets under the government’s One District One Product programme.
Significance
- Boost to farmers: Improved shelf life and value addition can raise incomes for dairy farmers and cheese‑makers in Udhampur and neighbouring districts.
- Preserving heritage: Scientific intervention aims to safeguard the unique taste and texture that define Kaladi while adapting it for modern supply chains.
- GI branding: The project leverages Kaladi’s GI status to promote it as a regional speciality, encouraging tourism and exports.
Conclusion
Bringing science and tradition together, the government hopes to transform Kaladi from a local delicacy into a national product. Success will depend on maintaining the cheese’s cultural identity while meeting food safety standards and consumer preferences.
Source: Daily Excelsior
