After achieving a remarkable feat at the recent Navarathri Brhamotsavams, TTD team is being super vigilant about the sustained quality on all fronts. Tirupati Laddu in particular. The team had lately addressed the growing complaints on the sinking size of the famous Laddu prasadam. Now, the focus will be extensively on the quality of preparation.
TTD Executive Officer D. Sambasiva Rao called his officials and briefed them to maintain the quality of ‘prasadams’ being prepared inside the sacred temple. The quality should be top notch, particularly the most in demand Tirupati Laddu. EO reminded his officials as to how important it was to sustain the quality of the world’s most revered Laddu.
A meeting was held with all the senior officials at TTD s Annamaiah Bhavan, where Dr. Rao instructed Health Officer Dr. Sermishta to conduct efficient training to the lab analysts. This is crucial to understand the best ingredients that go into the preparation of ‘laddus’ as well as the ‘anna prasadams’ (including the ghee and BG Dal).
EO stated that procuring of qualitative ingredients is the foundation for these world class Laddus. Dr. Rao applauded the Laddu prasada sevakulu and directed PRO T. Ravi to use their services at more number of counters post imparting of proper training.