Why is the pure A2 Ghee costlier than the regular ghee?
Let us understand the importance of A2 ghee before we understand why it is priced high.
Several researches have concluded the health hazards associated with HF cows A1 milk consumption because of A1 beta-casein present in the milk, the report continues to prove that A1 milk and its products lead to diseases like Type 1 diabetes, cancer etc.
On the other hand, indigenous cow’s milk contains A2 beta-casein, which is good for health in numerous ways (no wonder why our ancestors called milk as Amruth)
Milk is milk and why is there is a difference in pricing? Don’t worry- We will de-code everything in a minute.
A2 milk comes from Indian/African indigenous cows, which gives 2 to 6 litres of milk per day based on the bread type.
Now, since indigenous cow gives less milk and considering its rich nutritive value, one litter of milk is sold between 60–100 rupees in the Indian market. Secondly, the reason for its high pricing is also for the reason that these cows produce less milk.
Now Coming to the point, let us understand the cost to prepare one KG of pure ghee in bilona method.
Technically it takes about 22 litters of milk to prepare 1 KG of pure A2 cow ghee. So, if you see it costs a manufacturer approximately 1600 rupees to prepare one KG of ghee.
The majority of brands sell ghee at 600 rupees per KG by labelling it pure ghee and these are the brands who spend crores of rupees on marketing it with a ‘PURE GHEE’ tag.
Anyways keeping the marketing costs aside, even if it is milked from a buffalo or a HF cow- the cost of preparing ghee comes up to 1200 rupees considering 25 litters of milk, heating cost, rent, labour, transportation and miscellaneous expenses.
Now, if you are still wondering how? the answer is — It is just not ghee. Instead, it is Vanaspati or dalda ghee made from vegetable oil which contains very low nutrients and obviously comes with tons of unhealthy ingredients that are used to make it smell and taste like ghee. These unethical practices in the market is costing people’s health with an increased rate of heart attacks and obesity.
By the way, mysteriously the pure A2 ghee melts inside the human body at 37 degrees Celsius against normal body temperature of 37.2 degrees. It is interesting to see how nature has fine-tuned ghee for human consumption with no chance of cholesterol build-up when compared to the adulterated ghee does not melt easily and continues to store up in your body as bad fat.
Research claims that A2 ghee benefits are immense:
In maintaining Mental & Physical Health
Overcome Weakness & Fatigue
Some of you who are lucky enough must have come across your mother or grandmother preparing ghee by storing butter on a daily basis. Double lucky you are if you still have access to indigenous cow milk to enjoy the delicious ghee and its granules.
Think again before purchasing ghee next time because we are what we eat.
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Here is the Process of Making Ghee of A2 Gir cow:
