Udhampur’s ‘Kaladi’ To Be Upscaled For Diverse Recipes Using Advanced Food...

Key Highlights

• 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.