Why A2 Cow Ghee Is Expensive?

A2 ghee is expensive mainly because of how it's made and what it's made from:

1. Special cows:
   A2 ghee comes from cows that produce A2 type milk — like Gir, Sahiwal, or Red Sindhi cows (these are desi Indian breeds). These cows naturally produce a different type of protein (A2 beta-casein) that's considered healthier and easier to digest compared to A1 protein found in most commercial milk.

2. Low milk yield:
   Desi cows give less milk compared to foreign breeds like Jersey or Holstein. Less milk = less ghee = higher price.

3. Traditional process:
   Good quality A2 ghee is made by bilona method — where they first turn milk into curd, then churn the curd to extract butter, and finally heat the butter to make ghee.
   This process is slow, labor-intensive, and yields less ghee compared to the industrial cream-based method used for regular ghee.

4. Maintenance cost of cows:
   Desi cows need better care, and they are often grass-fed, free-range, and ethically raised. Their food, shelter, and medical costs add up.

5. Purity and health benefits:
   A2 ghee is marketed as more nutritious, easier to digest, good for heart health, boosts immunity, and even suitable for lactose-intolerant people. These health tags make it more premium.

6. Small scale production:
   Most A2 ghee is made by small farms or organic brands, not massive factories. Smaller batches = higher cost.