Tirupati Laddu Controversy: Lab Reports Reveal Shocking Animal Fats in Ghee

the famous Tirupati Laddu, a sacred offering at the Tirumala temple in Andhra Pradesh. The issue arose after the Telugu Desam Party (TDP) released lab reports indicating that the ghee used in making these laddus contained traces of animal fats, including beef tallow and lard. This revelation has raised concerns among devotees and sparked a heated political debate.

The lab report, conducted by the Centre for Analysis and Learning in Livestock & Food (CALF) at the National Dairy Development Board (NDDB), confirmed the presence of various animal fats in the ghee supplied to Tirumala Tirupati Devasthanams (TTD). According to TDP spokesperson Anam Venkata Ramana Reddy, samples tested showed not only cow ghee but also fish oil, beef tallow, and lard—fats derived from pigs. The report was dated July 17, 2024, following samples sent for testing on July 8.

Political Fallout

The controversy escalated after Andhra Pradesh Chief Minister N Chandrababu Naidu accused the previous YSR Congress Party (YSRCP) government of using substandard ingredients in the preparation of Tirupati laddus. Naidu claimed that animal fat had been used instead of pure ghee during the YSRCP’s tenure. He criticized the TTD for allegedly procuring low-quality ghee at an unreasonably low price of ₹320 per kg, while quality ghee typically costs over ₹1000.

In response, YSRCP leaders vehemently denied these allegations. They argued that the TDP was engaging in “diversion politics” to deflect attention from pressing issues such as flood management. Former TTD chairman YV Subba Reddy challenged Naidu to provide evidence for his claims or face legal action for defamation.

The TTD has since established a committee of dairy experts to investigate the quality of ghee being supplied. This committee aims to ensure that only high-quality ghee is used in preparing prasadam for devotees.

Implications for Devotees

The implications of this controversy are significant for millions of devotees who consider Tirupati laddu as “Maha Prasadam,” a divine offering with immense spiritual value. The laddus are not just a delicacy; they carry deep cultural and religious significance. With around 3 lakh laddus produced daily, any compromise on quality can lead to widespread disappointment among pilgrims.

The TTD has stated that it will take strict action against suppliers found to be providing adulterated or low-quality ghee. This includes blacklisting contractors who fail to meet quality standards. The temple trust is currently procuring ghee from Karnataka Milk Federation at ₹475 per kg, following the termination of contracts with suppliers implicated in this scandal.

Quality Control Measures

In light of this controversy, the TTD has taken steps to enhance its quality control measures. The newly formed committee will recommend stringent procurement guidelines and ensure regular testing of ghee samples. This is crucial not only for maintaining the integrity of the prasadam but also for restoring public trust in the temple’s offerings.

Despite these efforts, concerns remain about how such adulteration could occur in a revered institution like TTD. The presence of animal fats raises questions about sourcing and monitoring practices within the temple’s supply chain.

Broader Context

This incident is part of a larger narrative regarding food safety and quality assurance in India. It highlights ongoing challenges related to transparency and accountability in food procurement processes, especially when it comes to sacred offerings that hold immense significance for devotees.

As this controversy unfolds, it serves as a reminder of the importance of maintaining high standards in food preparation and sourcing—particularly when it involves items that are offered to deities and consumed by millions.