Uthukuli Butter, produced in the small town of Uthukuli in Tamil Nadu’s Tiruppur district, is gaining renewed attention as one of the state’s most iconic dairy delicacies, celebrated for its traditional production methods, distinctive taste and cultural significance. The butter is made using locally sourced milk and traditional churning techniques, preserving its natural aroma, creamy texture and mildly sour flavour without extensive industrial processing.
According to the article and the Geographical Indication (GI) application, Uthukuli Butter is characterised by its pale white to light cream colour, non-glossy texture, comparatively longer shelf life, and unique sensory qualities linked to the region’s geography and centuries-old dairy practices. Widely used in temples, households and South Indian cuisine, it is commonly served with idlis, dosas and pongal, while also featuring in sweets and festive preparations.
An application for Geographical Indication (GI) status under Class 29 (Food Stuffs) was filed on 9 April 2024 and is currently at the Pre-Examination stage, aiming to protect the product’s authenticity and regional identity. The story highlights how preserving traditional dairy products such as Uthukuli Butter can strengthen rural livelihoods, protect India’s rich dairy heritage and create greater value through geographical branding. Source: The Times of India.
Source: Dairynews7x7 29 June, 2026 Read full story here
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