The processing and manufacturing proposal made by the CFTRI for the preparation of ‘prasadam’ at the famous Lord Ayyappa shrine in Sabarimala is expected to be enforced from next year.
The institute was roped in by the Travancore Devaswom Board, which manages the affairs of the shrine in Sabarimala, for formulation and mechanisation of appams and aravanas, served as ‘prasadam’ at the temple in Kerala.
About one lakh aravanas and seven lakh appams are prepared every day during the season.
“We came to be involved with the shrine following a direction issued by the Kerala High Court to the board after concerns were raised over its quality,” Dr. Murthy said.
The CFTRI, which has also proposed projects on processing and preparation of prasadam at various other temples in the country, including the ones at Palani, Shirdi, Nanjangud, Kotappakonda and Chamundi Hills, has suggested that aravanas be given in metal cans while appams be given in paper covers lined with a thin film of “easily tearable” plastic laminate.
In Sabarimala, the CFTRI plans to standardise use of raw materials such as jaggery, and ingredients including natural colours that make the prasadam, fortified with micro-nutrients to make it tastier and healthier.
“Instead of forcing the devotees to dig out the solidified aravana with a spoon, the prasadam should flow. The aravanas solidification happens when the concentration of certain ingredients like jaggery is too high. Similarly, the appam should be easily chewable,” a CFTRI scientist involved in the project said.
“If the quantity of jaggery used is more than required, the product will not be as edible and tasty as it should be,” he added. The delay in implementation of the protocols recommended by the CFTRI has been attributed to the ongoing controversy over entry of young women into the shrine.