Dissolution of Tirumala Tirupati Devasthanam (TTD): 24 members of the Board of Directors of Tirumala Tirupati Devasthanam have resigned.
The governing body of Tirumala Tirupati Devasthanam (TTD) was dissolved soon after the formation of the new government. Earlier, the Yuvajana Shramika Rythu Congress Party (YSRCP) government constituted a governing body with four ex-officio members and 24 members.
A total of 24 members including TTD Chairman Bhumana Karunakar Reddy resigned after the formation of the new government in the state. Accepting all the resignations, the government issued an order appointing a new chairman and board members for TTD.
TTD absorb on the quality of Laddu Prasad
TTD Executive Officer Shyamala Rao recently expressed his views on Tirumala Srivari Laddu Prasad. Ravula said that steps have already been taken to improve the quality and taste of laddu prasads. Those who supply ghee for laddu prasad should provide quality ghee, otherwise strict action will be taken if the rules are violated.
It is the opinion of experts that Tirumala Srivari Laddu Prasad always prioritizes quality, and raising the standard of ghee will raise the standard of laddu.
The test equipment will be installed soon
EO Shyamala Rao said that TTD does not have any testing equipment and will be set up soon. Rao stated that there are problems in getting ghee, the raw material used for making laddu prasadam. A panel of experts in dairy products has been constituted to evaluate the quality of ghee, Dr. Mahadevan from Bangalore, Dr. Surendranath, retired professor of NDRA, Dr. Vijayabhaskar Reddy from Hyderabad and Prof. Swarna Lathalu are members. The committee will submit its report in a few days.
Rao said that they will also tell the committee what element is in the ghee used in the laddu prasadam. The committee was asked to report that the ghee has good aroma. Ghee suppliers are called and advised to provide quality ghee.
He mentioned that while some companies distribute good quality ghee, others distribute low quality ghee. NABL test showed that a company is mixing adulterated ghee in vegetable fat.
Strict action against violators
As national Accreditation Board for Testing and Calibration Laboratories with G Samples supplied by TTD Urgent basis. Due to this, one in five failed to match the ghee quality standards and they were blacklisted for violating norms. Action was also taken against another company which issued show cause notices to two companies. He said there is no compromise on Tirumala Srivari Laddu Prasad.
History of Tirupati Laddu Prasad
The highly coveted laddu prasadam is a must-try during a visit to Tirupati Balaji Temple in Andhra Pradesh, the richest Hindu temple in the world. More than three centuries have passed since Lord Venkateshwara was first presented with laddu in the naivedhyam in August 1715. Interestingly, even during the busiest time of the year for pilgrimages to the hilltop shrine of Tirumala, there is never a demand for this holy offering. A record 5,13,566 laddoos were sold in a single day during the 2018 Brahmotsavam, the biggest anniversary of the Tirumala temple, which attracts a large crowd. Even now, the pre-pandemic sale stands as a significant moment in the temple’s history.
Tirumala Devasthanam costs an average of Rs. 3000 crores in revenue, sales of Tirupati laddus through the year at least Rs. 300 crores in revenue. Some fascinating information about Tirupati Laddu, also called Sri Vari Laddu, is shared with you by Travel Beats, a well-known community portal for Indians living overseas.
Students who studying management, the production and distribution of the holy prasadam in enormous amounts is an engaging case study. Kitchen in Tirumala Temple is called Laddu Potu, and on daily basis, 3 lakh laddus and other prasadam are made. The Potu can make 800,000 laddus in a day. Three conveyor belts are used to transfer the ingredients from one end to the other. for preparation of Tirumala laddu prasadam, 500 kg of pure desi ghee, 700 kg of cashew nuts, 540 kg of raisins, almost 10 tons of gram flour, and 150 kg of sugar are needed daily basis.
