In a landmark move that could redefine food safety standards across India’s religious institutions, the Tirumala Tirupati Devasthanams (TTD) has partnered with the CSIR–Central Food Technological Research Institute (CSIR-CFTRI), Mysuru, to introduce scientific protocols into the preparation, storage, testing and distribution of Srivari Prasadams.
The collaboration, formalised through a Memorandum of Understanding (MoU) during the RISE Conclave 2026 in Bengaluru, marks the first such partnership between a major temple administration and a premier food science research institution in India.
The initiative seeks to ensure that every prasadam prepared and distributed at the world-famous Tirumala temple meets the highest standards of food safety, nutrition and quality, while preserving its religious sanctity and traditional character.
A turning point after a major controversy
The agreement comes less than two years after one of the biggest controversies in the history of the Tirumala temple.
In September 2024, Andhra Pradesh Chief Minister N. Chandrababu Naidu alleged that ghee used in the preparation of the iconic Tirupati laddu during the previous administration contained animal fat. The allegations triggered a nationwide debate, shook the faith of millions of devotees and brought unprecedented scrutiny to the procurement and quality-control systems governing one of the world’s most revered temple offerings.
The episode underscored the challenges of managing food quality at a scale unmatched by most religious institutions. Every day, lakhs of devotees visit Tirumala, consuming prasadams prepared in massive quantities under highly complex operational conditions.
Against this backdrop, the TTD-CSIR-CFTRI partnership represents a significant shift from traditional quality assurance practices towards a science-backed and institutionally monitored system.
Science meets spirituality
The collaboration is not about altering traditions but about strengthening them. Under the agreement, CSIR-CFTRI will help TTD establish robust quality-control systems covering every stage of the food chain — from procurement of raw materials to preparation, storage and final distribution.
Joint teams from both organisations will develop standard operating procedures, monitoring mechanisms and scientifically validated protocols aimed at reducing contamination risks and ensuring consistency in quality.
The initiative reflects a growing recognition that preserving heritage foods in modern times requires a combination of traditional wisdom and scientific rigour.
Modernising food systems
One of the major focus areas will be the modernisation of TTD’s food management systems. CSIR-CFTRI will advise on improvements in procurement practices, storage infrastructure and testing methodologies. The institute will recommend technologies and best-practice workflows that can enhance traceability, improve inventory management and minimise risks associated with large-scale food handling.
The move is expected to bring greater transparency and accountability to the management of ingredients used in temple kitchens, particularly critical components such as ghee, which became the focal point of the 2024 controversy.
Preserving authenticity while extending shelf life
A key challenge for temple prasadams is maintaining freshness and quality without compromising traditional taste, texture and cultural significance.
To address this, researchers from CSIR-CFTRI will work on packaging innovations and shelf-life enhancement strategies designed specifically for temple offerings.
The objective is to improve product stability and reduce wastage while ensuring that devotees continue to receive prasadams that remain faithful to their original recipes and traditions.
Building in-house scientific capabilities
The partnership also focuses on developing internal expertise within TTD. CSIR-CFTRI will conduct structured training programmes for food analysts, laboratory personnel and food handlers working within the temple ecosystem. Training will cover advanced analytical techniques, sampling protocols, contaminant detection methods and specialised assessments such as ghee purity testing and aroma profiling.
This knowledge transfer component is expected to create a sustainable quality-monitoring framework within TTD, reducing dependence on external interventions over the long term.
A model for religious institutions
The MoU was signed in the presence of Union Minister for Consumer Affairs, Food and Public Distribution Pralhad Joshi during the RISE Conclave 2026.
Addressing innovators, researchers and entrepreneurs at the event, Joshi emphasised the importance of strengthening research and development, expanding manufacturing capabilities and promoting indigenous innovation.
The TTD-CSIR-CFTRI collaboration reflects that broader vision by applying Indian scientific expertise to address challenges in one of the country’s most culturally significant institutions.
Setting a national benchmark
Beyond Tirumala, the partnership could become a template for thousands of temples, gurudwaras, mosques, churches and religious institutions that prepare and distribute food to millions of people every day.
As religious institutions increasingly operate at large scales, the need for structured quality assurance, food safety monitoring and scientific validation is becoming more critical.
By bringing together spirituality, tradition and science, TTD and CSIR-CFTRI are attempting to create a new benchmark for prasadam management in India — one that seeks to restore confidence, strengthen systems and ensure that faith is supported by the highest standards of quality and safety