Itanagar, Mar 19: In a historic achievement, the world's first mithun churpi has been successfully produced by progressive farmer Tadang Tamut of the Jomlo Mongku Mithun Farmers' Federation in Siang district of Arunachal Pradesh.
The innovative product was developed in collaboration with the National Research Centre for Mithun (NRCM) at Medziphema, in Nagaland.
The mithun churpi was prominently showcased at the recently held mithun mela cum technology injection program at Dem Village in Keyi Panyor district of the northeastern state, marking a significant milestone in mithun-based entrepreneurship and technology transfer.
Churpi, also known as ‘Durkha’ or ‘Himalayan chewing gum’, is a traditional hard cheese made from yak or cow milk, popular in the Himalayan regions of Nepal, Bhutan, and parts of northeastern India.
It is a naturally fermented milk product, often sourced from yaks or chauris (a hybrid between a male yak and a female cow).
There are two main types of churpi - a soft variety made from cow's milk and a hard variety made from yak’s milk. Known for its tough, chewy texture, churpi can be enjoyed for long periods, softening gradually with saliva, much like a rock-hard bubble gum.
Rich in protein and essential nutrients, churpi is a staple in many tribal households, commonly eaten with rice or mixed into curries.
Arunachal Pradesh’s Yak Churpi has also been recognised with a geographical indication (GI) tag, adding to its cultural and economic value.
Churpi is also referred to as ‘chogo’ or ‘chugo’ and remains popular in Nepal, Bhutan, Sikkim, Ladakh, and Arunachal Pradesh. Beyond its nutritional benefits, it serves as a natural alternative to chewing gum, continuing its legacy as a beloved Himalayan delicacy.
