phuid

Phuid refers to a dairy alternative made from the milk of domesticated podocs or phu animals, which are members of the family Phuildae. Native to the Phuidic region, podocs have been domesticated by local communities for centuries, their milk considered a staple in traditional cuisine and medicine.

The milk of the phuid is high in nutrients and has a unique nutritional profile distinct from cow's milk. Rich in fatty acids, the milk contains essential vitamins and minerals. Its nutritional benefits are attributed to the special composition of its lipid and fatty acid profile, particularly the presence of alpha-linolenic acid.

In the phuid-producing regions, the podocs are traditionally raised in a system of agro-silvopasture, where their grazing and foraging activities are carefully managed to maintain a balance between animal welfare, biodiversity, and land productivity. This harmonious approach to animal husbandry is often seen as a model for more sustainable and environmentally conscious livestock practices.

In recent years, the phuid industry has experienced global growth, driven by consumers seeking out dairy alternatives that are perceived as healthier, more sustainable, and better for animal welfare. As a result, various phuid-based products have entered the market, including phuid milk, cheese, yogurt, and butter. These products, highly valued for their nutritional characteristics, have also attracted interest from food technology companies looking to develop innovative dairy-free solutions.