The recent guidelines issued by the Food Safety and Standards Authority of India (FSSAI) regarding A2 milk and ghee have sparked considerable debate. As advocates of traditional dairy practices rooted in the use of indigenous cow breeds, we feel it’s crucial to address some of the concerns raised and present a balanced perspective.

1. The Impact of Corporate Power on Regulatory Decisions: The directive from FSSAI appears to be influenced by large dairy corporations who might feel threatened by the rising demand for A2 milk and ghee. These companies, often focused on mass production, may be leveraging their influence to sway public perception, leading to an uneven playing field that disadvantages small-scale, authentic producers.
2. Emphasizing the True Value of Indigenous Cow Breeds: The real value proposition lies not just in the A2 label but in the source—indigenous cow breeds like Gir, Kankrej, and Sahiwal. These breeds have been part of India’s agricultural heritage for centuries, producing milk that is naturally suited to our traditional dietary habits. The focus should be on preserving and promoting these breeds, rather than simply marketing the A2 variant.
3. Existing Scientific Support for A2 Milk: Numerous studies, including those highlighted in resources like “Devil in the Milk,” have pointed to the potential health benefits of A2 milk compared to A1 milk. While more research is undoubtedly necessary, it’s important not to dismiss the growing body of evidence that supports the consumption of A2 milk for better health outcomes.
4. Transparency in Ghee Production: Though ghee primarily consists of fat, labeling it as “A2 Ghee” provides consumers with crucial information about its origin. It indicates that the ghee is made exclusively from the milk of indigenous cows known for their A2 beta-casein protein. This practice fosters transparency, allowing consumers to make informed choices based on the source and quality of the ghee.
5. The Authenticity and Cost of Traditional Ghee Production: The significant price difference between mass-produced ghee and traditionally made ghee reflects the divergent production methods. Authentic ghee, made using the Ayurvedic Bilona method, involves a labor-intensive process that ensures the highest quality. This traditional method, which uses 30-33 liters of indigenous cow milk to produce 1 liter of ghee, justifies the higher cost due to its unmatched purity and authenticity.
6. Protecting Traditional Knowledge from Corporate Overshadowing: There is a growing concern that traditional knowledge, particularly related to Ayurveda and the benefits of indigenous cow products, is being overshadowed by commercially driven narratives. This dynamic is evident in the current debate over A2 milk and ghee, where the voices of small, authentic farms are often drowned out by large corporate interests.
7. Ayurvedic Insights on Indigenous Cow Products: Ayurveda has long celebrated the unique health benefits of milk and ghee from indigenous cows. These benefits, accumulated over centuries of practice, should be valued alongside modern scientific understanding, rather than being dismissed as outdated or irrelevant.
8. Nutrition Beyond the Label: Modern science is still uncovering the complexities of nutrition. Traditional wisdom, such as that found in Ayurveda, offers insights into food that go beyond what is listed on a nutritional label. Milk and ghee from indigenous cows are not just food—they are part of a holistic approach to health and well-being that has been practiced for generations.
9. The Hidden Costs of Industrial Milk Processing: Industrial processes like pasteurization, homogenization, and standardization, often employed by large dairy companies, can strip milk of its natural nutrients and beneficial properties. These processes, which are not always subject to the scrutiny they deserve, may contribute to health issues that are often overlooked in regulatory discussions.
10. The Irony of Certification Requirements: It’s ironic that products rooted in authenticity, like A2 milk and traditional ghee, require certification to prove their quality, while mass-produced and potentially substandard products do not face the same level of scrutiny. This paradox highlights a systemic issue where truly natural and high-quality products are undervalued in favor of those that meet the bare minimum standards.

In conclusion, milk and ghee from indigenous Indian cows like Gir, Kankrej, and Sahiwal offer unparalleled benefits, irrespective of whether they are labeled A2 or not. It’s time we recognize and respect the value of our traditional dairy practices, ensuring they continue to thrive alongside modern advancements.

We welcome your thoughts and further discussion on this important topic!