TTD aims to bring ‘divine taste' back to Tirupati laddu
Revered as a divine offering that symbolizes a sweet connection to Lord Venkateswara, the laddu has long been a highlight of the Tirumala pilgrimage, particularly adored by children and infants.
However, recent criticisms regarding ingredient quality and concerns about the Anna Prasadam canteen have prompted TTD to launch a transformative initiative to restore the laddu's sanctity and excellence.
Chief Minister N Chandrababu Naidu, during his recent visits to Tirumala and a comprehensive review at the state headquarters, emphasized the need to restore TTD's glory by prioritizing the enhancement of the laddu's quality.
TTD collaborates with FSSAI to set up lab to test laddu ingredients' quality
Naidu's vision of an 'ablution starting from Tirumala' reflects a commitment to cleansing systemic issues and rebuilding devotees' trust.
Under the leadership of TTD Executive Officer J Shyamala Rao and Additional Executive Officer Ch Venkaiah Choudhary, a series of high-level meetings with TTD department heads, Food Safety and Standards Authority of India (FSSAI) experts, and other specialists have paved the way for groundbreaking reforms aimed at ensuring the laddu meets the highest standards of quality and devotion.
For the first time in its history, TTD is collaborating with FSSAI to establish an exclusive laboratory dedicated to testing the quality of laddu ingredients, including ghee, sugar, cashews, almonds, dry grapes, Bengal gram dal flour, sugar candy, cardamom, and raw camphor.
This state-of-the-art facility will standardise procurement processes, ensuring only the finest ingredients are used. By addressing longstanding concerns about supply chain discrepancies, the lab aims to eliminate substandard supplies and maintain the laddu's purity and shelf life, critical for a prasadam that is shared with families and communities.
German machinery in Potu
In a significant technological leap, TTD is introducing advanced German-manufactured machinery to the temple's potu (kitchen). These machines will automatically inspect ingredients, detect foreign contaminants, and reject any substandard materials, ensuring the integrity of components like ghee and cashews.
This mechanisation effort is complemented by a renewed focus on the 650 Srivaishnavite potu workers, who are integral to the laddu's preparation. TTD is fostering a devotional mindset among these workers while improving the kitchen's ambiance to enhance the spiritual and operational environment. These changes, set to be implemented on a regular basis, aim to preserve the laddu's traditional essence while embracing modern efficiency.
The administration is also tackling past procurement challenges, including scams and discrepancies between tender specifications and actual supplies. By developing national-level procurement standards with input from leading scientists, TTD is streamlining its supply chain to prioritise quality, moisture resistance, and longevity.
These measures aim to eliminate fraudulent practices and ensure that every ingredient meets rigorous benchmarks, reinforcing the laddu's status as a sacred offering. TTD's production of 3.5 lakh laddus daily, with a buffer stock of 25,000, represents a historic milestone, with output peaking at 3.75 lakh during high-demand periods such as festivals.
This massive operation consumes 13 tonnes of ghee, 32 tonnes of sugar, 16 tonnes of Bengal gram dal flour, 800 kg of sugar candy, 1.3 tonnes of dry grapes, 2.6 tonnes of cashews, and 500 kg of almonds daily. Additionally, 6,500 kg of rice and other ingredients are used to prepare Anna Prasadam, showcasing TTD's commitment. To meet demand, TTD is exploring steps to scale production to 5 lakh laddus or maintain buffer stocks during peak seasons.
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