Steps to Improve Quality of Laddus - TTD Eo

TTD EO Sri J Syamala Rao on Saturday directed officials to take immediate measures to enhance the taste and quality of Srivari laddus.

Addressing a review meeting with TTD officials and dairy experts at his chambers on Saturday evening in TTD Administrative Building at Tirupati the EO directed the officials to utilise superior quality ghee and that quality testing of ghee should be done on more scientific lines.

He urged the dairy experts to suggest new technologies of testing and also other changes needed in improving the quality of laddus.

Thereafter eminent dairy experts Sri Vijaya Bhaskar Reddy, Sri Surendranath Reddy presented a PPT on ISI mark of ghee used by TTD and the agmark conditions set by the Food Safety Authority of India.

They offered to submit a comprehensive note highlighting the benchmarks for improving the quality of Srivari laddu Prasadam utilizing superior quality ghee.

JEO Smt Gautami, SV Goshala Director Dr Harinatha Reddy, GM of purchases Sri Muralikrishna, SE-2 Sri Jagadeeshwar Reddy and others were present.