Milestones of Change:
The Akshayakalpa Journey
2010
With farming becoming a dying profession, a group of people came together to create a model to bring back wealth to the villages. The pilot was conducted with 3 villages and 3 role model farmers.
2012
The first marketing drive was held in premium apartment complexes across Bangalore where the founders would spend hours explaining the importance of knowing where your food and milk comes from to the residents. Organic curd was launched. Customers were invited to the model farm in Tiptur to see and learn about the source of food and milk.
2011
Milk delivery which was so far happening through the founders themselves shifted to agent-owned distribution. The first department of Akshayakalpa Organic was setup which is the extension team that works closely with farmers.
2013
Large-scale sampling events became a norm. Butter, Ghee, and Paneer became a part of the offerings. More villages and farmers were added. The first organised community kitchen was also setup. Farmer training centers were established.
2010
The Beginning of a Vision
As farming became a declining profession, a group of visionaries came together to create a sustainable model to restore wealth in villages. The journey began with a pilot project involving three villages and three role model farmers, laying the foundation for Akshayakalpa’s transformative mission.
2011
Laying the Groundwork
The transition from founders personally delivering milk to an agent-owned milk distribution model marked the first step in building a self-sustaining system. Akshayakalpa’s first department, the extension team, was established to work closely with farmers. This year also saw the brand earn its ADITI certification, confirming its organic status.
2012
Reaching Consumers
Akshayakalpa’s first marketing drive targeted premium apartment complexes in Bangalore, where residents were educated about the importance of knowing the source of their food. Simultaneously, Organic curd was launched, and the concept of farm visits was introduced, allowing customers to experience the source of their milk firsthand. 23 angel investors provided financial backing, driving the brand’s growth.
2013
Scaling Up
Sampling events became integral to reaching new audiences. New products like butter, ghee, and paneer were introduced. The initiative expanded to more villages, bringing more farmers into the fold. Farmer training centers were also established, alongside the first community kitchen.
2014
Building the Framework
Akshayakalpa’s second department, CRM, was established, and a makeshift office in Bangalore became the hub for operations, from sales to stock management. Technology was integrated into farm management, improving cow health monitoring, soil management, and milk quality assurance.
2015
Expanding Horizons
The launch of Slim Milk diversified the milk range, while partnerships with milk delivery agents ensured wider distribution. Organic retail outlets and select premium supermarkets began offering the products. Akshayakalpa welcomed its first HR executive, who now leads the department.
2016
Growth and Innovation
With Zoho enabling CRM operations, the company introduced A2 milk and established a dedicated sales team. Recognizing the link between nutrition and mental acuity, Akshayakalpa collaborated with the chess community to promote healthy eating.
2017
New Frontiers
While operations expanded to Chennai, in Bangalore, our team moved to a co-working space. Organic cheese was launched, and the Tiptur farm opened its doors to visitors. Akshayakalpa also received the Jaivik Bharat certification, further validating its organic standards.
2018
Strengthening Impact
The brand ventured into ice cream but could not scale it, as it was not feasible without the use of sugar. Unprocessed premium cheddar cheese was launched, a rarity in India. Community-driven cleanliness and tree plantation drives began, while apartment activations scaled to spread awareness about organic living.
2019
Diversification and Investment
The breakfast category was introduced with organic bread and batter. A new cluster of farms was established in Pooriyampakkam, Chennai. Akshayakalpa raised Series A funding, welcoming Lok Capital and Venture Dairy as investors. A dedicated app was launched to make the customer experience more seamless.
2020
Resilience Amid Crisis
During the COVID-19 pandemic, Akshayakalpa became the only provider of contactless milk delivery, ensuring trust and safety. Long shelf-life products were launched on Amazon across India. Despite challenges, no employee was let go during this period.
2021
Strengthening Foundations
Offices and Spokes in Bangalore and Chennai were expanded, and Chennai farm visits began. A state-of-the-art plant was inaugurated in Tiptur. The year also marked the entry into influencer marketing to expand outreach.
2022
Sustainable Innovation
The “Rinse, Dry, and Return” recycling initiative was introduced, it gained momentum, recycling thousands of milk packets. Flavored yogurt, made without sugar or pectin, was introduced. Akshayakalpa expanded to Hyderabad and launched women-led extension programs. Sustainable packaging, such as paperboard for milk and leaves, and cotton bags for fruits and vegetables, along with tree plantations and corporate farm visits, further demonstrate the commitment to environmental responsibility.
2023
The Good Food Movement
The Good Food Movement was launched which connected people to the source of their meals, showcasing Akshayakalpa’s journey and the inspiring stories of farmers. Initiatives like Good Food for Schools and Organic Circuits were also introduced to promote sustainable and healthy food choices. Long shelf-life milk became accessible to the nation through Amazon.
2024
A Year of Milestones
With 1,400 farmers, 1,000+ retail stores, and model farms in Hyderabad, Chennai, and Bangalore, its presence continues to grow. Soil organic carbon rose from 0.5% to 2.8%, over 40,000 kg of plastic was recycled, and 40,000+ visitors explored its farms. Farmers now earn an average of ₹1,00,000 per month, with 800+ adopting biogas and solar panels. Akshayakalpa’s journey, from a pilot to a nationwide movement, showcases the power of innovation and sustainability.
