The New EO of the TTD is planning to improve the quality of Laddus . There have been many complaints that the Laddus were not tasty and that the quality was coming down.
Prepare sample laddus using best quality ghee, besan flour and cardamom, TTD EO Sri J Syamala Rao told Potu Workers.
During the review meeting held at Gokulam rest house on Friday in Tirumala along with JEO Sri Veerabrahmam and CVSO Sri Narasimha Kishore on Laddu preparation, the EO asked the potu workers the issues associated with Laddu preparation and reasons on the alleged diminishing quality.
The potu workers put forth before the EO the various issues which included the need to enhance the quality of Besan Flour, Ghee and Cardamom that are being utilized in the preparation of laddus besides enhancing the man power as the work load has enormously increased.
The concerned officials informed the EO that all the materials are being procured floating tenders and the lowest bidder will be allotted the bid to supply the ingredients.
After listening to their woes and suggestions, the EO asked them to try preparation of sample laddus using highest quality ghee and other ingredients.
