Kaladi, the GI-tagged traditional dairy product of Udhampur in Jammu and Kashmir, is set for scientific upscaling to improve shelf life, value addition and wider market access. The focus is on preserving its original flavour, texture and nutritional identity while enabling new food applications under the One District One Product initiative.
Kaladi and Its Significance
Kaladi is a traditional dairy preparation made from raw full-fat milk using whey water as a coagulant. It is known for its milky flavour, stretchable texture and local popularity. Often described as the mozzarella of Jammu, it has gained economic value after receiving the GI tag.
Key Challenges in Market Expansion
- Kaladi has a very short shelf life, especially without refrigeration.
- This limits distribution beyond local markets.
- Traditional production methods vary across regions of Jammu and Kashmir.
- A common, industry-friendly process is needed for scale-up.
Scientific Intervention and Collaboration
Two CSIR laboratories, CSIR-Central Food Technology Research Institute, Mysuru, and CSIR-Indian Institute of Integrative Medicine, Jammu, have been asked to work jointly on nutrient profiling, characterisation, value addition and shelf-life enhancement. Initial observations are expected within weeks, and a comprehensive outcome within six months.
Economic and Policy Relevance
The initiative links science with traditional products to strengthen local economies. Better packaging, processing and validation may help Kaladi reach national and international markets. It can improve returns for farmers, artisanal producers and rural youth while promoting Dogra cuisine on wider platforms.
Last Modified: April 27, 2026