**Executive Summary**
The Union Minister of State for Science & Technology, Dr. Jitendra Singh, has directed the upscaling of GI-tagged "Kaladi," a traditional dairy product from Udhampur, Jammu & Kashmir, for wider food applications. This initiative, under the "One District One Product" (ODOP) program, aims to enhance its market reach while preserving its original qualities. The Minister has requested initial observations from collaborating CSIR laboratories within weeks, with a comprehensive outcome expected within six months.
**Key Points / Main Content**
* **Objective:**
* Upscale Kaladi for diverse food recipes using advanced food technologies while preserving its original flavor, texture, and nutritional identity.
* **Strategies & Focus:**
* Focus on value addition and enhancement of shelf life to enable Kaladi to reach national and international markets.
* Scientific intervention must be carefully calibrated to not compromise nutrition, taste, and native character.
* Improve shelf life through scientific validation, proper packaging, and processing.
* Explore food recipe diversification while retaining the traditional milky flavor, mouthfeel, and stretchable texture.
* Document traditional methods and identify a common, industry-friendly process for scale-up.
* **Collaboration & Research:**
* CSIR-CFTRI, Mysuru, and CSIR-IIIM, Jammu, to jointly work on nutrient profiling, characterization, value addition, and shelf-life enhancement.
* Initial observations from the CSIR laboratories are expected within weeks, with a comprehensive outcome expected within six months.
* **Alignment & Vision:**
* Aligns with the Government's vision of linking science, technology, and traditional products to strengthen local economies.
* Aims to promote Kaladi beyond Jammu & Kashmir, fetching better returns for farmers and artisanal producers.
**Impact Analysis**
**Local Communities (Jammu & Kashmir, particularly rural youth)**
* **Impact:** Improved livelihoods and employment opportunities due to increased economic importance of Kaladi after GI tagging and upscaling.
* **Action Required:** Participate in documenting traditional methods and adapting to new industry-friendly processes.
**Farmers and Artisanal Producers**
* **Impact:** Potential for better returns once shelf life and value addition challenges are addressed, leading to increased market reach.
* **Action Required:** Adapt to new techniques and processes to enhance production and meet market demands.
**CSIR-CFTRI, Mysuru and CSIR-IIIM, Jammu**
* **Impact:** Required to provide their expertise and resources to develop and refine the process of value-addition and shelf-life extension
* **Action Required:** Collaborate closely, conduct necessary research, and provide initial observations within weeks and a comprehensive outcome within six months.
Key Entities Referenced
Kaladi: A GI-tagged traditional dairy product from Udhampur district, Jammu & Kashmir, being upscaled for wider food applications.
One District One Product (ODOP): A Government of India initiative under which Kaladi of Udhampur has been identified for technology-driven scale-up and market expansion.
CSIR-Central Food Technology Research Institute (CSIR-CFTRI), Mysuru: India's pioneering food technology institution whose technologies are to be leveraged for the Kaladi upscaling initiative.
Jammu & Kashmir: The region where 'Kaladi' originates and where traditional methods will be documented.
Dr. Jitendra Singh: Union Minister of State for Science & Technology and Earth Sciences, directing the Kaladi upscaling initiative.
Ministry of Science & Technology
Udhamapur’s GI-tagged "Kaladi" to be upscaled
for diverse food recipes using advanced food
technologies: Dr. Jitendra Singh
Dr Jitendra Singh asks CSIR labs to leverage premier food
technologies to expand culinary applications of Kaladi
GI-tagged Kaladi of Udhampur identified under ODOP for
technology-driven scale-up and market expansion
Following success of millet-based foods, CSIR-CFTRI
Mysuru technologies to be applied for Kaladi upscaling
प्रव तथ: 21 JAN 2026 6:56PM by PIB Delhi
Union Minister of State (Independent Charge) for Science & Technology and Earth Sciences, 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, while strictly preserving its original
flavour, texture, and nutritional identity.
The Minister 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.
Dr. Jitendra Singh emphasised 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. He stressed that Kaladi’s uniqueness, often referred to as the
“mozzarella of Jammu”, must remain intact even while exploring scalable formats.
During the meeting, 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.It was noted that Kaladi, traditionally prepared from raw full-fat milk using whey water as a coagulant,
has gained economic importance after receiving the GI tag, 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.
Dr. Jitendra Singh said that the project will also involve documenting traditional methods followed in
different regions of Jammu & Kashmir and 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 validation.
The Minister further directed that technologies from India’s pioneering food technology institution, CSIR-
CFTRI, Mysuru, one of the country’s most advanced and premier food research institutes, be leveraged for
this initiative. He referred to CFTRI’s recent success where food technologies developed for millet-based
products have been adopted by leading global food chains, and said that similar scientific approaches and
options may be explored for Kaladi, wherever feasible.
Dr. Jitendra Singh said the initiative aligns with the Government’s vision of linking science, technology,
and traditional products to strengthen local economies. He expressed confidence that once shelf life and
value addition challenges are addressed, Kaladi can be promoted well beyond Jammu & Kashmir, fetching
better returns for farmers and artisanal producers, while showcasing the richness of Dogra cuisine on
national and global platforms.*****
NKR/AK
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