GI Application No.809
GI Applicant : ICAR – National Research Centre on Yak (ICAR-NRC)
Arunachal Pradesh’s West Kameng and Tawang districts are home to a special kind of yak that is treasured by the Brokpas and Monpas, two of the region’s indigenous tribes. Derived from yak milk, there are two types of yak churpi – the naturally fermented milk product: soft and hard. The hard kind can last up to 20 years with proper storage.
In the area, yak churpi is important from both a cultural and economic standpoint. It acts as a vegetable alternative, a source of protein, and has probiotic qualities due to the lactic acid bacteria. This product emphasises its status as a staple condiment steeped in the history of the area and the expertise passed down through generations by being an essential component of local recipes.