Advanced Tech for Purity
In response to recent discussions regarding the ingredients used in the revered laddu prasadam at the Sri Venkateswara Temple, Tirumala is enhancing its
quality control measures significantly. A state-of-the-art food testing laboratory is nearing completion in the temple town, slated to commence operations next month. This sophisticated facility, a collaboration between the Andhra Pradesh government and the Food Safety and Standards Authority of India (FSSAI), represents a substantial investment of approximately Rs 25 crore. The lab's highlight will be imported 'electronic tongue' and 'electronic nose' instruments from France, costing Rs 3.5 crore. These advanced devices are engineered to meticulously analyze the purity, flavor profile, aroma, and texture of ingredients, with a particular focus on ghee, thereby assuring devotees of the highest quality prasadam.
Comprehensive Ingredient Scrutiny
Beyond the specialized 'electronic tongue' and 'electronic nose', the new laboratory will be equipped with a wide array of other sophisticated analytical tools. These include numerous sensors designed to accurately gauge the freshness of various raw materials, alongside advanced microbiology testers. The facility will meticulously examine over 60 different types of ingredients essential for preparing the famous laddus and other temple offerings. The scope of testing will encompass critical components such as ghee, cashew nuts, cardamom, sugar, almonds, cumin seeds, water, various dry fruits, rice, raisins, chickpeas, and more. Furthermore, cutting-edge instruments capable of detecting trace amounts of metal contamination and pesticide residues will be integrated, ensuring an all-encompassing quality assurance process for the prasadam.
Operational Readiness and Staffing
With nearly 90% of the construction and installation work now complete, the Tirumala food lab is poised to begin its operations in the coming month. The new facility, which has been established in a renovated 12,000 square feet space at the former flour mill premises, will be managed by a dedicated team of 40 professionals. This team comprises existing staff from the Tirumala Tirupati Devasthanams' health department, augmented by members from the state health department. To ensure maximum proficiency, a portion of the lab's personnel will undergo specialized training at the Central Food Technological Research Institute (CFTRI) in Mysore, guaranteeing that the lab operates with the highest level of expertise and efficiency.
Building on Past Initiatives
This upcoming high-tech laboratory builds upon previous efforts by the Tirumala Tirupati Devasthanams (TTD) to bolster food quality testing. Following serious allegations last July concerning the use of adulterated ghee in laddu preparation, the TTD had already established a new Food Quality Testing Laboratory. That facility, inaugurated by Chairman B R Naidu, was equipped with instruments valued at Rs 75 lakh, donated by the National Dairy Development Board (NDDB) of Gujarat. All the equipment from this existing lab will be integrated into the new, more advanced facility, creating a consolidated and significantly enhanced capacity for ensuring the integrity and deliciousness of the iconic Tirumala laddus.
