Tirupati Laddu Controversy: 6 Important Questions That Every Devotee Is Asking

Amid growing concerns from devotees about the quality of ghee used in the renowned Tirupati laddu prasadam, the Tirumala Tirupati Devasthanams (TTD) has assured that the sanctity of the sacred offering has been restored.

On Friday, TTD confirmed that sub-standard ghee and traces of lard were found in samples tested for quality, validating claims made earlier by Andhra Pradesh Chief Minister N Chandrababu Naidu. This revelation has intensified the ongoing debate over the purity of the prasadam at the revered temple.

TDP on Thursday released a test report from the Gujarat-based laboratory NDDB CALF and the purported lab report has apparently confirmed the presence of "beef tallow", "lard" and "fish oil" in the sample. The sample receipt date was July 9 and the lab report was dated July 16.

6 Important Questions That Arise In People's Minds

What quality assurance processes are in place at Tirumala?

In response to a price dispute with the Karnataka Milk Federation (KMF) last year, AV Dharma Reddy, Executive Officer of the Tirumala Tirupati Devasthanams (TTD), had said that ghee suppliers must meet stringent quality and cost requirements. Bidders undergo on-site inspections by experts to assess their capabilities before they can qualify to supply ghee for the laddus.

How is ghee quality monitored after contracts are awarded?
According to a 2016 report from the TTD website, the temple has a state-of-the-art laboratory for biological testing of prasadam, which includes laddus. The Health Wing of TTD ensures that all prasadam undergoes regular and random quality checks every day, including the laddus.

As per TTD website, "Over 2000 outsourcing staffs who work round the clock to keep Tirumala clean and hygienic. Apart from the regular cleaning and sanitation works, the department also handles yet another important function of testing, food, prasadam, and water samples and see that no adulteration takes place in the preparation of Annaprasada and laddu Prasada

The official website states that seven qualified food analysts conduct tests twice a day about 1000 Laddu trays and also the quality of material used in laddu preparation areas as per standards set by the Dittam (traditional parameters).

However, the failure to detect any animal fat in the laddus raises concerns about whether these checks are functioning as intended.

How Many Companies Supply Ghee To TTD & How Much Are They Paid?
There are five ghee suppliers (Premier Agri Foods, Kriparam Diary, Vaishnavi, Sri Parag Milk, and AR Dairy) to the TTD among which AR Dairy, a Tamil Nadu-based company, has been found to have animal fat in its cow ghee, (TTD) executive officer J Syamala Rao said.

"Even after warning, four ghee tankers sent by AR Foods were prima facie found to be of substandard quality. The S-value analysis carried out on the sample sent to the reputed NDDB CALF Anand fell outside the standard limits, suggesting the presence of foreign fats such as soybean, sunflower, palm kernel fat, or even lard and beef tallow. The acceptable S-value range for pure milk fat is between 98.05 and 104.32, but the tested sample showed values ranging from 23.22 to 116, reflecting significant deviations. These samples also indicated the presence of vegetable oil contamination," Syamala Rao told reporters.

The rates for the ghee per kg is between Rs 320 and Rs 411.

Why did the lab fail to detect animal fat?
TTD's own statements boast about having a sophisticated laboratory that performs daily checks. Why, then, did this laboratory not detect the alleged adulteration of ghee? This leads to a further question: Is the laboratory functioning effectively, or even operational at present? The TTD needs to answer as 1 crore laddus are sold in a month.

Why doesn't the TTD establish its own gaushala for ghee production?
Despite reportedly losing Rs 200 crore each year in procuring materials for laddus, the TTD does not produce its own ghee. Establishing a gaushala could allow the temple to control both the supply and quality of ghee.

What exactly was tested: the ghee or the laddu itself?
Clarification is needed on whether the National Dairy Development Board tested the laddu or the ghee. If it was the laddu, were other laddus from the same batch distributed to devotees? And which supplier provided the ghee?

This incident raises broader questions about food safety. If adulteration can occur at such a revered institution, how can consumers ensure the purity of the ghee and sweets they purchase from local markets? The controversy underscores the need for stricter market regulations to protect public trust.