Mithun Milk & Churpi: Innovation from the Northeast
A major dairy innovation has emerged from Arunachal Pradesh—Mithun churpi, the world’s first hard cheese made from Mithun (Bos frontalis) milk, developed by Tadang Tamut of Jomlo Mongku village in Siang district. Supported by ICAR-National Research Centre on Mithun and Yak, this enterprise began with experiments in early 2024 and culminated in production and showcase at a Mithun Mela in March 2025 .
The initiative, now adopted across 14 villages, involves training in semi-intensive Mithun husbandry and pilot milk collection (about 20% of Mithuns are currently milked). The effort addresses the region’s heavy Mithun population—90% of India’s Mithun resides in Arunachal—yet remains largely underutilized economically .
Support mechanisms include fencing for a few villages and technical mentoring via JMMFF. Nevertheless, challenges persist: a lack of dedicated dairy infrastructure means hygienic milk collection and scaling remain limited . Chief Minister Pema Khandu publicly praised the innovation, underscoring its trailblazing role in tribal agricultural transformation .
Market potential: Comparisons are drawn to successful yak churpi markets in Sikkim and Nepal. Stakeholders highlight potential for Mithun-based cooperatives, branding of churpi, and even exports—provided there's institutional backing in areas like veterinary services, artificial insemination, value-addition infrastructure, and marketing .
Industry Insight
Mithun churpi represents a niche value-added dairy product that leverages local biodiversity and builds on traditional practices. With targeted institutional support—such as dairy cooperatives, cold chain logistics, and market access—it could create new income streams for tribal farmers, diversify regional dairy profiles, and unlock export opportunities linked to specialty Himalayan dairy products.
Source : DAirynews7x7 June 24th 2025 Read the full story here