Why in news?
Kaladi, a traditional dairy product from Udhampur district in Jammu & Kashmir, recently made headlines for efforts to upscale its production while retaining its unique qualities.
About Kaladi
- Kaladi (or Kalari) is a traditional ripened cheese made from cow or buffalo milk, native to the Udhampur district of Jammu & Kashmir.
- It is often described as the “mozzarella of Jammu” because of its stretchy texture and distinct milky flavor.
- Traditionally, Kaladi is pan-fried and eaten with chapati or served as a snack.
GI Tag Significance
- The GI tag protects Kaladi’s authenticity, ensuring only cheese produced in its native region using traditional methods can be marketed under the name.
- It boosts local farmers and producers, giving them exclusive rights and preventing imitation.
- The tag also helps in branding and export opportunities, making Kaladi a potential culinary ambassador of Jammu & Kashmir.
Government Initiatives
- Under the One District One Product (ODOP) scheme, the government is working to upscale Kaladi using advanced food technologies.
- CSIR laboratories (like CFTRI Mysuru and IIIM Jammu) are tasked with:
- Value addition (new recipes, diverse applications)
- Shelf-life enhancement (better packaging, preservation)
- Nutrient profiling (scientific characterization of Kaladi’s nutritional properties)
- The aim is to expand Kaladi’s reach to national and international markets while preserving its traditional flavor and texture.
Importance
| Aspect |
Impact |
| Cultural Heritage |
Preserves Jammu’s traditional dairy craft |
| Economic Growth |
Supports local farmers & small producers |
| Market Expansion |
Opens doors for national & global trade |
| Food Innovation |
Enables recipe diversification & modern applications |
|
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