The one important item which every pilgrim that visits Tirumala would like to taste and distribute with veneration is the Tirupati Laddu. No one would like to miss this item. The unique aroma and taste, makes it an iconic and resplendent as many other popular land marks of the shrine. Tirupati Laddu celebrated its diamond jubilee in 2015.

The classical and traditional item ‘on the agenda of every pilgrim to Tirumala had emerged in its present form of a ball in 1940, though as prasadam in loose form was known to have made its presence in the itinerary of Lord Venkateswara from about 1803. Inscriptions in Srivari Temple indicate the journey of Laddu Prasadam termed as 'manoharam' in in 1480. With a view to give long shelf life to Srivari Prasadam, the boondi made of basun and dipped in jaggery syrup was conceived.

In later days addition of almonds, cashew and raisins was made to give it a special flavour and nutritional richness, which was unique to Tirumala only. The laddu is prepared manually even today by the Vaikhanasa sect of Brahmins in the potu of Srivari temple. The office of the Registrar of Patents, Trademarks and Geographical Indications, India, has awarded the status of a Registered Geographical Indication to Tirupati laddu.

To safeguard the Intellectual Property pertaining to the “laddu’ to put an end to abuse of its iconic value by unscrupulous traders. TTD had sought the GI tag for the laddu under the Geographical Indications of Goods (Registration and Protection) Act, 1999 in 2009. As per the Dittam (quality and quantity of check list), each big laddu should weigh 700 Gms, should have 23.5 Gms of cashew, 12.5 Gms of raisins, 8.2 Gms of almonds, 6.2 Gms of sugar candy and moisture content of 12%.

We check the laddu trays randomly every day to ensure its moisture content and other contents in the SV Food lab to ensure its quality and long shelf life 'says Dr S Shermista, the TTD health officer.