CFTRI’s attempt to standardise temple prasadam goes in vain

Institute’s pitch to set up quality check of prasadam at major temples cold-shouldered by FSSAI

The quality of the ‘prasadam’ and the ingredients used in the preparation of laddoos and payasam in some temples have been a cause for concern.

Mysuru-based Central Food Technological Research Institute’s (CFTRI) bid to put in place quality standards in the preparation of the sacred ‘prasadam’ at major temples across the country has gone in vain, with the Food Safety and Standards Authority of India (FSSAI) reportedly expressing its inability to enforce such regulations.

To address concerns over not only the quality of ‘prasadam’, but also the unhygienic storage conditions of ingredients used in the preparation of laddoos, kajjaya, payasam etc., in some temples, a team of senior scientists from CFTRI made a 30-page presentation to the officials of the FSSAI in New Delhi in October.

“There is no regulation over the quality of prasadam distributed in various temples across the country. So, we prepared a project on processing and manufacturing, including mechanisation, for the preparation of prasadam at the major temples of the country,” K. Venkatesh Murthy, Chief Scientist and Head of Department of Traditional Foods and Sensory Science, CFTRI, Mysuru, told

The Hindu .

“It is up to the FSSAI to ensure that the processing and manufacturing standards proposed by the CFTRI for the preparation are adhered to by the temples. The FSSAI, which is responsible for food safety and regulations, should evaluate the quality of the prasadam at major temples at the national level,” said Dr. Murthy.

The FSSAI has, however, ruled out enforcing any regulations. “They claimed they had no mechanism in place for such quality evaluation,” Dr. Murthy added.

Devotees of various temples, including scientists of the CFTRI and their family members, had shared their disappointment over the quality of ‘prasadam’ distributed at various temples. Most of them take only a small bite of the ‘prasadam’ as they are unsure of its quality and hygiene, though it is considered sacred, said Chetana R., Technical Officer, CFTRI, who was part of the team of scientists.

“I would not say the prasadam is unfit or unsafe for consumption, but it is definitely not good for consumption in terms of quality,” Dr. Murthy said.

Meanwhile, sources involved in the efforts to put in place regulations cite strong opposition from temple authorities to external intervention in the affairs of the religious shrines. As the preparation of prasadam involves a turnover of crores of rupees, any intervention to set up quality standards is resisted, sources said. “If processing and preparation is standardised, the quantity of ingredients, including jaggery, rice, etc will be fixed, leaving little room for pilferage and profiteering. The quality will also be ensured,” sources added. When money is collected from the devotees for prasadam, they should get their money’s worth,” a source added.