Arunachal Pradesh’s traditional churpi cheese, crafted from the milk of indigenous yaks and nurtured in the rugged, high-altitude landscapes of the region, has recently attained the esteemed Geographical Indication (GI) recognition. This achievement not only honors the culinary legacy of the area but also plays a pivotal role in safeguarding the Himalayan yak population. With its protein-rich composition, churpi has been a vital dietary staple for tribal yak herders who navigate the challenging, vegetation-scarce, cold, and mountainous terrain of the state.
Yak churpi, a quintessential cheese originating from yak milk, has been a dietary cornerstone for tribal communities in Arunachal Pradesh. Its protein-rich nutritional profile makes it an essential dietary source, especially in regions where access to fresh vegetables is limited. Among the primary consumers are the Brokpa and Monpa tribes in West Kameng and Tawang districts, who rely on churpi as a vegetable substitute in their diet. Its versatility allows it to be incorporated into various dishes, including vegetable or meat curries, and served with rice, making it a crucial component of their daily tribal cuisine.
Beyond its nutritional value, churpi holds profound cultural significance for the people of Arunachal Pradesh. It is an integral part of the tangible cultural and tribal heritage of the region, with its cheese-making techniques passed down through generations, serving as a testament to the rich cultural heritage of these tribes.
The National Research Centre on Yak (NRCY), situated in Dirang, Arunachal Pradesh, has been at the forefront of efforts to conserve the distinctive Arunachali yak breed and promote yak pastoralism. In the previous December, the NRCY submitted an application for the Geographical Indication (GI) tag for yak churpi, a move that has recently been approved. This GI registration now provides a geographical identity to the product and safeguards against its production in other regions.
The GI recognition of Arunachal Pradesh’s yak churpi serves a dual purpose. Firstly, it contributes significantly to the conservation of the unique Arunachali yak breed, renowned for its distinctive characteristics in terms of body shape, size, strain, and weight. Arunachali yaks are the sole registered breed in India, underscoring their significance in the region. Secondly, this recognition holds immense potential for the socio-economic betterment of nearly 1,000 yak herders, predominantly hailing from the Brokpa and Monpa tribes.
Yak milk, the key ingredient in churpi, is a nutritional powerhouse. It is characterized by its creamy white, thick, slightly sweet, and fragrant properties, boasting higher protein, fat, lactose, minerals, and solids content compared to cow milk. While raw yak milk remains relatively scarce due to the remote yak-rearing habitat, most of it is transformed into traditional products like churpi (wet soft cheese), churkam (hard cheese), and Mar (butter). A small portion of raw milk is reserved for crafting butter tea, a beloved local beverage.