The untapped potential of Mithun milk lies in its distinct nutritional profile and the growing demand for specialty dairy products. Churpi, traditionally consumed as a chewable snack or used in local dishes, presents a unique market opportunity due to its long shelf life and cultural significance. By enhancing the value chain for these products—from improved breeding practices and milk collection to processing and marketing—farmers can transition from informal sales to more structured commercial operations, fetching better prices for their efforts and contributing to regional economic growth.

Key to this transformation is the scientific management and promotion of Mithun farming. Research institutions and agricultural bodies are exploring methods to optimize Mithun milk production and improve Churpi processing techniques to meet commercial standards without compromising traditional authenticity. This includes initiatives focused on genetic improvement, animal health, and the development of hygienic milk collection centers. Such advancements are crucial for ensuring a consistent supply of high-quality Mithun milk and Churpi, enabling access to wider markets beyond local consumption.

Furthermore, the promotion of Mithun milk and Churpi aligns with the broader goals of sustainable agribusiness and the empowerment of tribal communities in Arunachal Pradesh. By recognizing and valorizing indigenous livestock and traditional food products, the initiative aims to create self-reliant economic ecosystems that preserve local culture and biodiversity. This approach offers a compelling model for other regions globally looking to develop niche dairy markets based on unique local resources, attracting interest from the international dairy community focused on sustainable development and product diversification.