In a quiet corner of North Goa, far from urban hustle and boardroom pitches, a new kind of entrepreneur is quietly rewriting the rules of rural business not with tech tools or investor decks, but with cows, curd, and an uncompromising belief in local quality.
Introducing Adishri Dairy, an emerging local brand redefining the dairy landscape in Goa. Led by Amita Naik, a determined entrepreneur who transitioned from homemaker to business owner, the venture has grown from modest cattle shed into a successful and scalable enterprise.
The Dairy Brand Goa Didn’t Know It Needed
Amita Naik didn’t set out to become a businesswoman. Based in the village of Ibrampur in Pernem, she and her husband began by growing gerbera flowers in a polyhouse. The results were mixed, and something felt incomplete. In 2017, the couple shifted focus. They purchased 10 cows and began selling milk locally, some to villagers, the rest to Goa Dairy. It was a start, but far from profitable.
“Selling milk at ₹30 a litre wasn’t sustainable. The effort, investment, and care needed for dairy farming deserved better returns,” Amita recalls.
Then came the pandemic and with it, opportunity.
Over the next two years, Adishri Dairy invested time in learning, undergoing technical training through the Lupin Foundation, researching government schemes, and sourcing packaging and equipment under support from the Rural Development Agency (RDA).
By mid-2023, Adishri Dairy was born – licensed, trained, and ready to compete.
From Cow Shed to Cold Chain
Today, Adishri Dairy produces around 150 litres of milk per day from its expanded herd of 25 cows. And while raw milk sales continue, most of it is now processed in-house into high-demand products like curd, lassi, paneer, and ghee.
The numbers speak volumes. During peak season (September to May), the brand sells nearly 1,000 litres of value-added dairy products per month, all locally produced, packaged, and distributed across Bardez and nearby markets.
More importantly, value addition has doubled their income. The same litre of milk that once sold for ₹30 now earns up to ₹70 when converted into dairy products.
Sustainable, Local, and Built to Last
Adishri isn’t just a dairy brand. It’s a smart circular model. Amita also began converting cow dung into vermicompost, generating an additional ₹15,000 per month while reducing waste and supporting sustainable agriculture. It’s one more way the business continues to grow — without losing sight of its roots.
The message is clear: local doesn’t mean small – it means smart, fresh, and sustainable.
Winning Over a Sceptical Market
Despite early success, Amita admits that convincing Goan consumers hasn’t been easy.
“People here trust big brands. They’re used to packaged products from outside Goa. But once they taste the difference, the freshness, the quality – they come back,” she says.
That’s the power of building a brand from the ground up. One that’s rooted in quality, not just marketing.
A Model for Rural Entrepreneurship
As Adishri Dairy looks to expand its product line and distribution, Amita’s journey stands as a model for what rural entrepreneurship in India can look like women-led, resource-smart, and community-driven.
It’s a brand that didn’t need an app to grow just cows, courage, and consistency.
“We started with nothing but an idea and a lot of hard work,” Amita says. “Now, we have a brand people recognize. And we’re just getting started.”
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