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LIJJAT PAPAD- USP

To make papad in the traditional way, women across India have for generations kneaded and rolled the dough by hand into a thin, round wafer. Thereafter, the wafer is seasoned and dried under the sun before deep frying or roasting on an open fire stove. Modern methods may use a microwave oven instead for heating the wafer. For centuries, making papad was carried out in cottage industries also called family-based manufacturing units that were spread around the country. The techniques used for making the wafer, furthermore, were passed down from mother to daughter in Indian households as a form of traditional knowledge.
Lijjat has relied on this historically significant product and tradition in order to spearhead the cooperative’s entry into the local, national and international foods market.
Lijjat’s members ensure that the organization executes professional business practices while ensuring quality and self-sufficiency. In addition to these principles of professionalism which proved to be key concepts for Lijjat’s development, the cooperative entrenched an ethos of equality and inter-dependence.
Lijjat subsequently developed three core principles:

• Mutual affection and concern (employees all have an equal status)
• Devotion (the workplace is treated not just as a place of employment but also one of reverence)
• Sarvodaya or collective ownership (also called trusteeship, a central idea of the historical Indian leader Mahatma Gandhi).
  Indeed, each member at Lijjat – considered an equal and a co-owner of the cooperative whose opinions contribute to all business decisions (no regard is given to a member’s social status or religious persuasion). 
  
  Salt and  oil and Black Gram flour ( Urad Dal)  are the essential components of the  dough. Lijjat uses a wide range of seasonings. There are 5 flavours manufactured in the Valod Unit:

Black Pepper Garlic Jeera Red Pepper Punjabi Double Pepper