Yak Churpi: A Himalayan Delicacy Earns Its Geographical Indication Tag
Milestone Achievement: In a momentous development for the northeastern state of Arunachal Pradesh, the exceptional and culturally significant dairy product known as 'Yak Churpi' has been bestowed with the prestigious Geographical Indication (GI) tag. This recognition marks a significant step in celebrating and preserving the unique heritage of this region.
Exploring Yak Churpi:
Yak Churpi is a dairy product crafted from the milk of the indigenous Arunachali yak breed.
It is nurtured by tribal yak pastoralists, affectionately referred to as Brokpas, who embark on seasonal migrations with their yaks. During the summer, they ascend to altitudes exceeding 10,000 feet, and in winter, they descend to mid-altitude mountainous regions.
These exceptional yaks are primarily found in the West Kameng and Tawang districts of Arunachal Pradesh.
Churpi undergoes natural fermentation, resulting in a product that is rich in protein content.
For tribal communities dwelling in the cold and mountainous terrain of Arunachal Pradesh, Yak Churpi is an indispensable dietary staple. It not only serves as a vegetable substitute but is also a key ingredient in vegetable and meat curries, frequently accompanying rice dishes.
The awarding of the GI tag holds profound significance as it contributes to the conservation of yaks and promotes the socio-economic well-being of yak pastoralists.
Unique Arunachali Yaks:
While yaks are reared in the high-altitude regions of the Himalayas, Arunachali yaks stand out due to their distinct characteristics, including body shape, size, strain, and weight.
In fact, the Arunachali yak breed holds the distinction of being the sole registered yak breed in India.
In summary, the bestowal of the Geographical Indication tag upon Yak Churpi not only highlights the rich cultural heritage of Arunachal Pradesh but also underscores the importance of preserving unique traditions and ecosystems. This recognition is a testament to the exceptional value that indigenous products bring to our culinary diversity and cultural identity.