The Controversy Surrounding Tirupati Laddus: Ghee and Other Ingredients Procurement Process

Controversy Surrounding Tirupati Laddus: Allegations of Adulterated Ghee and the Temple’s Strict Procurement Process Explained

In a more recent political controversy, it is the ingredients of the popular Tirupati laddus that are especially in focus here: the use of ghee in its preparation. Making the laddu with animal fat ghee, as as charged, had been used by the administration under Chief Minister Y.S. Jagan Mohan Reddy, claimed Chandrababu Naidu, Chief Minister of Andhra Pradesh. This had resulted in a full-fledged controversy, which the chief of YSRCP dismissed as malicious and without any basis. The issue received much attention at the national level and the Union Health Ministry called for a detailed report about it.

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The Tirupati Tirumala temple, which produces approximately 3 lakh laddus every day, utilizes around 1,400 kilograms of ghee along with cashew nuts, raisins, cardamom, gram flour, and sugar. All of these ingredients come through e-auction, which the TTD undertook in 2022 instead of human interference. This entails a cost of about Rs 500 crore every year.

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The ghee is subjected to stringent examination by the National Accreditation Board for Testing and Calibration Laboratories (NABL). It is stored in massive warehouses next to Tirupati and is used for the manufacture of laddus and the temple’s subsidized food scheme. Suspicions of adulteration: Tankers owned by AR Dairy Food Pvt Ltd, a ghee manufacturer from Tamil Nadu, have been seized on the suspicion of adulteration. Ghee is an Indian clarificated butter widely used in Indian cooking.

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