Andhra Pradesh: The TDP government has announced the results of laboratory analysis of cow ghee samples used in making Tirupati laddus. Earlier, the TDP had accused the previous YSRCP government of using animal fat instead of ghee to prepare offerings at Tirumala. The laboratory analysis revealed the presence of foreign fats such as pork fat, beef fat and fish oil. In addition, tests revealed the use of vegetable oils such as canola, coconut, flax and cottonseed. The analysis, conducted on July 23, 2024, included the following: The samples were analysed at the Centre for Livestock and Food Analysis and Training (CALF) of the National Dairy Development Board (NDDB). However, the statement cautions that the results may not be accurate if the cows or their milk were subjected to certain processes or fed vegetable oil-containing feed or underfed.
Naidu’s allegations and the NDDB report have worried millions of devotees of Lord Venkateswara across the world as Tirupati laddu is considered mahaprasad and has immense emotional significance. In June, the TDP government appointed senior IAS officer Shyamala Rao as the new managing director of the Tirumala Tirupati Devasthanam (TTD), which oversees the temple complex. To improve the quality of the laddu, the TTD has taken steps to restore its taste and texture. An expert commission was formed to evaluate the quality of the prasadam, which also comprised Dr. B., former chief scientist, National Dairy Research Institute, Vijayawada. Surendranath, milk expert Bhaskar Reddy, IIM-Bangalore professor B. Mahadevan and Dr. G. Swarnalatha from Telangana Veterinary University. The TTD has withdrawn the supply of ghee from AR Dairy Foods, Dindigul, Tamil Nadu, and blacklisted the contractor. Instead, the Karnataka State Milk Federation has been entrusted with the task of supplying ghee.
