Change in ghee quality behind 'Tirupati laddu prasadam' controversy?
A controversy erupted in Andhra Pradesh on Wednesday after Chief Minister Chandrababu Naidu alleged the use of animal fat in the preparation of the famous Tirupati laddu prasadam at Tirumala. Naidu even claimed that a lab report found traces of fish oil and beef tallow in the ghee used for making these sweets. Behind the massive row over the alleged use of animal fat could be the quality of ghee used to make the prasadam.
Shift in ghee supply sparks quality concerns
The Tirumala Tirupati Devasthanams (TTD) board, responsible for managing the temple, typically invites tenders for ghee supply every six months and purchases around 5,00,000kg annually. However, the then Jagan Mohan Reddy-led administration ceased sourcing Nandini ghee for laddus from the Karnataka Milk Federation (KMF) last year after 15 years due to pricing disputes.
New supplier sparks debate over laddu quality
The decision to switch suppliers was made after KMF opted out of the bidding process due to a rise in milk prices, which hindered their ability to offer competitive rates for their ghee. This led to the contract being awarded to the lowest bidder. At the time, KMF president K Bheema Naik expressed concerns over this change, stating that "if any brand is supplying ghee for a price lower than Nandini, I assume that the quality will be compromised."
Political blame game ensues over laddu quality
The decision to change ghee suppliers for the famed Tirupati laddus had ignited a political firestorm, with the Bharatiya Janata Party (BJP) accusing the Siddaramaiah-led Congress government in Karnataka of interfering with the temple's affairs. Allegations were also made about "compromised laddoo quality" and pressure from the YSRCP government on the temple board to source ghee from a different brand.
TTD forms committee to ensure quality ghee procurement
In August, the KMF resumed supplying its Nandini ghee to TTD after Naidu's directive to improve the quality of laddus. Additionally, the TTD has formed a committee to advise on terms and conditions for procuring quality ghee for the laddus. The temple produces around 3,50,000 laddus daily, each costing nearly ₹40 and requiring significant quantities of ingredients like ghee, cashew nuts, raisins and cardamom.
