The laboratory analysis indicated the presence of foreign fats, such as clarified pig fat, beef fat, and fish oil.
The TDP government has disclosed the findings from a laboratory analysis of cow ghee samples used in the preparation of Tirupati laddu...
The laboratory analysis indicated the presence of foreign fats, such as clarified pig fat, beef fat, and fish oil.
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The TDP government has disclosed the findings from a laboratory analysis of cow ghee samples used in the preparation of Tirupati laddu.
Previously, the TDP had accused the prior YSRCP administration of using animal fat instead of ghee for making the prasadam at Tirumala.
The laboratory analysis indicated the presence of foreign fats, such as clarified pig fat, beef fat, and fish oil.
Additionally, the tests revealed the use of vegetable oils, including rapeseed, coconut, linseed, and cottonseed.
Conducted on July 23, 2024, the analysis followed numerous complaints regarding changes in the flavor of the laddu.
The samples were analyzed at the Centre for Analysis and Learning in Livestock and Food (CALF) under the National Dairy Development Board (NDDB). However, a notice cautioned that results could be inaccurate if the cows or their milk were subjected to certain technological processes, overfed with vegetable oil-rich feed, or underfed.
The allegations made by Naidu, along with the NDDB's report, have alarmed millions of devotees of Lord Venkateswara worldwide, as Tirupati laddus are regarded as Maha Prasadam and hold significant sentimental value.
In June, the TDP government appointed Syamala Rao, a senior IAS officer, as the new executive officer of the Tirumala Tirupati Devasthanams (TTD), which oversees the temple complex.
To enhance the quality of the laddus, TTD has implemented measures to restore their taste and texture. An expert committee has been formed to evaluate the prasadam's quality, including DR B Surendranath, a former principal scientist at the National Dairy Research Institute in Vijayawada, dairy expert Bhaskar Reddy, Prof B Mahadevan from IIM-Bangalore, and Dr G Swarnalatha from Telangana Veterinary University.
TTD has returned ghee supplies from AR Dairy Foods based in Dindigul, Tamil Nadu, and has blacklisted the contractor.
The Karnataka Milk Federation has been chosen to supply the ghee instead.
Sources within TDP noted that cow ghee was previously acquired from the blacklisted contractor at Rs 320 per kg, while the trust is now obtaining ghee at Rs 475 per kg.
TTD produces and distributes approximately 300,000 laddus for devotees each day at Tirumala. Annually, the trust generates around Rs 500 crore from laddu sales.
