10/06/2026
There seems no end to this extensive debate on the A2 prefix for Cultured Ghee!! :) Many food names function as indicators of source, origin, variety, breed, or production method.
Consumers routinely understand such terms - does Darjeeling Tea mean the final tea contains ‘Darjeeling’ as an ingredient? ‘Mustard monofloral honey’ means the honey was made by the bees by largely consuming the nectar of mustard flowers, does it mean that the final honey contains mustard as an ingredient? Similarly A2 Ghee means where the product comes from or how it is produced, rather than as declarations of ingredients present in the final product. In this context, “A2” serves as an identifier of the milk source used to make the ghee. It is a universally accepted industry standard.
In our understanding, the distinction and value lie less in residual A2 protein in the final fat, and more in the overall dairy system - BREED, FEED, ANIMAL REARING PRACTICES and PROCESSING METHOD.
Having said that, we do periodically test batches of our Cultured Ghee for the presence of the A2 protein marker. Pls send us your email address and we will share the lab report for your reference. The tested sample in this case is Ghee (not milk), and the report indicates detection of A2 protein markers while no A1 protein was detected in the sample.
Pls note that we present this report carefully / responsibly - not as evidence that our ghee contains biologically significant quantities of active A2 protein post clarification, but as a way of validating the milk source and confirming that the ghee was produced using milk obtained from indigenous breed cows.
How can this be called a ‘scam’ when we do not compromise on preserving the nutritional aspects of ghee which are influenced heavily by —
1. pasture quality
2. grazing practices
3. fodder diversity
4. quality of milk
5. processing temperatures and methods
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