Tirupati Laddu Ghee Contained Controversy in Andhra Pradesh

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.
Previously, the TDP had accused the prior YSRCP administration of using animal fat instead of ghee for making the prasadam at Tirumala.