These rumors surfaced after Andhra Pradesh Chief Minister N Chandrababu Naidu accused the previous administration under YS Jagan Mohan Reddy of using substandard ingredients, including animal fat, in making the sacred Tirupati laddoos. Naidu claimed that even the revered Sri Venkateswara Swamy temple in Tirupati was not exempt from these practices.TDP spokesperson Anam Venkata Ramana Reddy supported these allegations by presenting a report from a Gujarat-based livestock laboratory. The report allegedly confirmed the presence of beef tallow, lard, and fish oil in the ghee samples used by TTD.
The controversy has now moved to the judicial arena. Senior YSRCP leader Y V Subba Reddy has filed a petition in the Andhra Pradesh High Court. Another petition has been submitted to the Supreme Court, arguing that these actions violate fundamental Hindu religious customs and deeply hurt the sentiments of devotees.
Amul concluded its statement by asserting that its ghee undergoes stringent quality checks, including adulteration tests compliant with FSSAI standards. “This clarification aims to put an end to the misinformation campaign against Amul,” the company stated.
What is the Tirupati Laddu Row
Swamy Temple, managed by Tirumala Tirupati Devasthanams (TTD) in Andhra Pradesh. Concerns were raised regarding the use of beef tallow, lard, and fish oil in the sweet.
A laboratory report dated July 16, 2024, tested samples collected on July 9, suggesting the presence of these animal fats. However, there has been no official confirmation from the Andhra Pradesh government or TTD about the report. The analysis was conducted by the Centre for Analysis and Learning in Livestock & Food (CALF) at the National Dairy Development Board (NDDB) in Anand, Gujarat.
Chief Minister N. Chandrababu Naidu accused the previous government led by YSR Congress Party (YSRCP) of degrading the laddu’s quality. “The previous YSRCP government had used substandard ingredients and animal fat in making Tirupati laddu,” Naidu alleged. YSRCP denied the accusation.
In response, TTD appointed a new executive officer, J. Syamala Rao, and constituted an expert committee to investigate the matter. The team included Dr. B. Surendranth, Bhaskar Reddy, Prof. B. Mahadevan, and Dr. G. Swarnalatha. The committee recommended measures to improve the laddu’s quality and sent ghee samples to NDDB. The lab confirmed foreign fat presence, leading TTD to return ghee stocks supplied by AR Dairy Foods in Tamil Nadu and blacklist the contractor. They have now chosen Karnataka Milk Federation for ghee supply.