Arunachal Pradesh’s centuries-old mountain staple, Yak churpi, has secured Geographical Indication (GI) status, marking a significant recognition for a product long intertwined with the cultural identity and survival of high-altitude communities in the state.
Deputy Chief Minister Chowna Mein announced the development on Monday, stating that the GI tag represents not merely an administrative milestone but a moment of collective pride for the pastoral families of Tawang and West Kameng. In a post on X, Mein said the registration acknowledges “a simple but important part of life in our higher regions for generations”, highlighting how the cheese has sustained households in remote, climate-challenged settlements for centuries.
Yak churpi is believed to have emerged several centuries ago among the Brokpa and Monpa yak-herding communities of the eastern Himalayas, particularly across present-day Arunachal Pradesh, Bhutan, Sikkim, Nepal, and Tibet. As pastoral families travelled with their yak herds through high-altitude pastures, they developed churpi as a portable, long-lasting and nutrient-rich food suited to harsh terrain.
Its consumption dates back to a time long before written records, when highlanders depended heavily on yak milk to endure severe winters and limited farming options. Churpi’s exceptional shelf life made it indispensable, gradually embedding it into the region’s culinary traditions and cultural identity.
Mein said the GI registration (Reg No 809) is expected to enhance the product’s cultural stature while strengthening its economic prospects. “With its GI recognition, this local product now gets a boost in visibility and value for our communities,” he posted, noting that the tag protects indigenous processing techniques and ensures authenticity for consumers.
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He described Yak churpi as “a quiet reflection of our traditions and the connection our people share with the mountains,” emphasising its symbolic relevance at a time when climate pressures, migration and changing livelihood patterns are reshaping Himalayan societies.
Experts say the GI protection will offer local producers a measure of security against imitation products that have increasingly surfaced in regional markets. With formal certification, Yak churpi now stands a better chance of accessing premium niche markets known to value artisanal, traditionally produced food items. The recognition could also help position the cheese within broader conversations about Himalayan food heritage, sustainable pastoral economies and climate-resilient livelihoods.
Economists and food scholars note that the GI tag may generate fresh opportunities for value-added product development, strengthening rural incomes in yak-herding belts. Tourism-driven promotions, branding initiatives and national-level exhibitions are also expected to shine a spotlight on Arunachal Pradesh’s distinctive culinary identity. Officials say such visibility is crucial at a time when many indigenous products risk fading under the pressures of commercial homogenisation and changing consumer preferences.
The inclusion of Yak churpi in the GI registry adds to a growing list of Arunachal Pradesh’s protected cultural assets, underlining the state’s commitment to preserving local craftsmanship, ecological knowledge and unique foodways. For mountain communities, the recognition represents both continuity and hop, continuity in the preservation of ancestral practices, and hope that traditional livelihoods can endure in a rapidly shifting Himalayan landscape.
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