One of the Most Popular Temples in India Switches to Organic Laddus

Venkat Shobha Rani gave up her job as a primary school teacher in order to assist her husband in managing their three-acre farm. She is one of an increasing number of rural folk in the southern Indian state of Andhra Pradesh who are switching to organic farming. Speaking to Al Jazeera in Dugganagaripalli, Shobha Rani stated that it’s a lot of labor, but organic farming is a lot better. In 2015, The Andhra Pradesh government started a unique community-managed natural farming program to reduce the burden of fertilizer and chemical costs for farmers. Shobha, a member of this program enrolled with a state agency to supply organic Bengal gram (chickpeas) to the popular Tirumala Tirupati Devasthanam temple. The Tirupati temple, one of the country’s richest temples, needs a steady supply of chickpea flour for its laddus prepared in the temple’s huge kitchen that makes and sells tens of thousands of laddus to devotees each day. Other inputs such as ghee, cashews, raisins, cardamom and jaggery are now sourced locally from organic farmers. In Shobha Rani’s village, 20 organic farmers have committed to supplying Bengal gram for the temple. Many households in and around the village are turning organic. For them, it is a proud moment as they supply farm produce to their revered deity. Shobha is thrilled that her organic chickpeas will yield better returns, and the money will be in her bank account in a matter of days. She is even happier that her produce will be used to make the laddu offering to the deity, which will be enjoyed by worshippers.