In a startling revelation, a lab report has uncovered that beef tallow, fish oil, and palm oil were used in the preparation of laddus distributed as prasad at the renowned Sri Venkateswara Temple in Tirupati.
On Wednesday, Andhra Pradesh Chief Minister N. Chandrababu Naidu accused the previous YSRCP government of using substandard ingredients, including animal fat, in the making of the famous Tirupati laddu, a sacred offering. The YSR Congress Party (YSRCP), however, refuted these allegations.
The report’s findings revealed that the ghee used in the production of the iconic Tirupati laddu prasadam during the previous YSRCP rule contained traces of animal fat, including beef tallow and fish oil. This discovery has triggered widespread outrage, with many accusing the YSRCP of disrespecting religious sentiments.
A study conducted by the Centre of Analysis and Learning in Livestock and Food (CALF) at the National Dairy Development Board in Gujarat confirmed the presence of animal fats in the ghee used to make the renowned Tirupati laddus. The analysis showed that the ghee contained traces of fish oil, beef tallow, and lard, a white fat derived from pig tissue.
The Tirupati laddu, distributed at the sacred Sri Venkateswara Temple, managed by the Tirumala Tirupati Devasthanams (TTD), is highly revered. During a party meeting on Wednesday, the Chief Minister stated that the laddus had been prepared with inferior ingredients.
State IT Minister Nara Lokesh also condemned the former YS Jagan Mohan Reddy administration over the issue. “The Lord Venkateswara Swamy Temple at Tirumala is our most revered shrine. It is deeply shocking to learn that under the YS Jagan Mohan Reddy administration, animal fat was used in place of ghee in the Tirupati Prasadam,” he said.
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