Maintain Quality in Supply of Ghee - TTD Eo

Tirupati, 5 July 2017: The best possible quality of ghee should be maintained while supplying it to Tirumala temple as the major chunk is utilised towards the preparation of Laddu Prasadam, opinioned TTD EO  Anil Kumar Singhal.

A review meeting on supply and quality of ghee was conducted in the chambers of TTD EO AK Singhal along with Tirumala JEO KS Sreenivasa Raju. In this meeting, the Principal Scientist of National Dairy Research Institute, Bengaluru Prof Surendranath and Food Consultant from Hyderabad Vijayabhaskar Reddy informed the measures to be taken to procure qualitative ghee. 

The EO instructed the concerned not to compromise on the quality of desi ghee that is being supplied to TTD. "There should not be any compromise on its colour, taste and other parameters and follow the guidelines of the experts. The tender process of ghee should be more transparent", EO added.

Additional FACAO

Balaji, Marketing DyEO Venugopal, Health Officer Dr Sermista, SV Goshala Director Dr Harnath Reddy and other officers were also present.