Tirupati devotees get organic food, TTD begins trial


TTD has entered into a contract with farmers engaged in natural and organic farming.

With the aim of promoting organic farming, the Tirumala Tirupati Devasthanam (TTD) has initiated a “Sampradaya Bhojanam” (traditional meal) for the faithful. In this 14-course meal, the food will be made with ingredients from organic farming. Currently, this program is undergoing an eight-day trial (until September 2) at Annamaiah Bhavan in Tirumala. To this end, the TTD Council has decided to enter into a contract with farmers engaged in natural and organic farming. The board said that in addition to lunch, Sampradaya Bhojanam will also be extended to breakfast and dinner.

TTD’s additional executive director AV Dharma Reddy told media that the initiative was designed to promote Desi cow products and organic farming. Reddy said that the idea for Sampradayaa Bhojanam came from his previous initiative to prepare Naivedyam for divinity with the ingredients of the Desi cow. “Prasadams made from rice, jaggery, grains, ghee, etc. produced by natural farming have proven to be delicious and have also received a huge response from pilgrims,” TTD said in its press release.

Vijayram, a natural farming expert who was hired by the TTD for the initiative, said, “The intention is to bring back the heyday of our Desi cows and natural farming techniques that have thrived through the India a few centuries ago. After several decades of waiting, we are very happy that a world famous religious organization like TTD has come forward to encourage the mission. We are convinced that this will bring a revolution in the technique of natural breeding with Desi cow products. “

Rambabu, another food expert hired by TTD, said: “For lunch, 14 delicacies including Purnalu, coconut rice, Pulihora, etc. were made from millet.

Confident that the initiative will become a success, he said: “Sampradaya Bhojanam will certainly yield fruitful results which include both physical and mental fitness.” He said that on the first day of the program’s launch, idlis and upma made from kullakar (a variety of red rice) and kala bath (black rice) were served to worshipers for breakfast.


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