Tirumala Tirupati Devasthanams (TTD) has entered into a MoU with Council of Scientific & Industrial Research–Central Food Technological Research Institute (CSIR-CFTRI), Mysuru, to strengthen the quality, safety, and nutritional value of the laddu prasadam offered to millions of devotees.

The collaboration combines TTD’s extensive prasadam preparation and distribution system with CFTRI’s expertise in food science, technology, quality assurance, and food safety. The partnership seeks to preserve the traditional taste, texture, sanctity, and cultural significance of TTD prasadam while adopting scientifically validated measures to enhance quality and consistency, according to CSIR-CFTRI.

The MoU was signed during the RISE Conclave held in Bengaluru recently.

A press release said that CSIR-CFTRI, as part of the MoU, will provide technical support to improve food handling, procurement, storage, processing, and distribution practices. The institute will also assist in implementing advanced testing methods and standardised protocols to minimise contamination risks and ensure adherence to the highest food safety standards.

A key focus of the collaboration will be the improvement of prasadam packaging and shelf life without compromising its traditional character, it added.

Additionally, CFTRI will conduct specialised training programmes for TTD personnel in areas such as food analysis, sampling techniques, contaminant detection, ghee quality assessment, and aroma profiling. “Subject to TTD’s request, scientists from CSIR-CFTRI will help by visiting TTD facilities to provide technical guidance, validate processes, and recommend measures for continuous improvement,” the institute announced.