In a series of controversial remarks, Andhra Pradesh Chief Minister N Chandrababu Naidu accused the previous YSR Congress (YSRCP) government of using substandard ingredients, including animal fat, in the preparation of Tirupati laddus—a revered offering at the Sri Venkateswara Swamy temple in Tirumala. This claim has sparked a heated political and religious debate, with significant implications for Naidu’s Telugu Desam Party (TDP) and YSRCP.
Chandrababu Naidu’s Allegations Against YSRCP
Speaking at a National Democratic Alliance (NDA) meeting in Mangalagiri, Naidu alleged that the sacred Tirupati laddus were compromised in quality during YSRCP’s tenure. He claimed that instead of pure cow ghee, the YSRCP administration used animal fat, a deviation that he termed a “sacrilege” against Lord Venkateswara in Tirupati. Naidu emphasized that the quality of the laddu had deteriorated and that steps taken under his government had restored the sanctity of the offering.
Naidu asserted that Tirumala’s significance extends beyond Andhra Pradesh to Hindus globally. He said, “It is our bounden duty to protect the sacredness of Tirumala and Lord Venkateswara.” According to him, the situation has improved under his government, which now ensures the use of pure ghee and maintains high hygiene standards.
‘Animal fat was used in preparing Prasadam that’s offered to God in TTD’- big charge by Andhra CM @ncbn… YSRCP refutes claim, accuses Naidu of spreading lies pic.twitter.com/iXaJUBovPZ
— Akshita Nandagopal (@Akshita_N) September 18, 2024
Jagan Reddy’s Rebuttal
The YSRCP swiftly rejected Naidu’s allegations. YV Subba Reddy, a Rajya Sabha member and former chairman of the Tirumala Tirupati Devasthanams (TTD), the governing body responsible for the temple, condemned Naidu’s statements as “malicious.” Reddy accused Naidu of damaging the sanctity of the temple and undermining the faith of millions of Hindus. Reddy further challenged Naidu to take an oath, along with his family, to confirm the accuracy of his accusations.
Reddy emphasized that the YSRCP government had taken no such steps to compromise the sacredness of the offerings at the temple. According to him, Naidu’s claims were politically motivated and aimed at gaining mileage in the forthcoming elections.
The Issue Of Ghee Quality
The controversy over the quality of ghee used in preparing the Tirupati laddus has gained significant attention. The Tirumala Tirupati Devasthanams (TTD), under whose purview the temple functions, has been vigilant about the quality of ingredients used for the prasadam (temple offerings). According to official reports, the TTD has rejected several batches of substandard ghee supplied to the temple.
From July 2022 to June 2023, the TTD rejected 42 truckloads of cow ghee for failing to meet the stringent standards set by the temple. These truckloads, each carrying 18 tons of ghee, were tested for moisture content, free fatty acids, and refractive index, among other quality measures. The ghee samples were sent to the National Accreditation Board for Testing and Calibration Laboratories (NABL), and non-compliance with the tender norms resulted in the blacklisting of a supplier.
"Animal fat was used in Tirupati temple for food preparation instead of Ghee (during last govt)" – CM Chandrababu Naidu.
TTD itself seems to accept one supplier had adultrated. One reputed, leading diary company lost contract at the same time.
This is definitely Kali Yuga. pic.twitter.com/IE9sUIJdyB
— Aravind (@aravind) September 19, 2024
TTD Executive Officer (EO) J Syamala Rao confirmed that after laboratory testing, it was discovered that ghee provided by one of the five suppliers had been adulterated with vegetable oils. This substandard ghee was returned, and the supplier was blacklisted for violating tender guidelines. Rao warned that stern action would be taken against future violations, emphasizing that only the highest-quality cow ghee would be accepted.
To ensure the continued quality of the offerings, TTD has implemented strict protocols. Each consignment of ghee undergoes rigorous testing before it is accepted, with standards focusing on moisture content, fatty acid composition, and melting points, among other criteria. Trucks delivering ghee must maintain a temperature between 60 to 70 degrees Celsius to ensure freshness.
TTD has also established a high-level committee consisting of dairy experts and scientists to review the mechanisms involved in procuring and using ghee in the temple. To further streamline the process, in July 2024, TTD stated that it planned to set up an in-house Food Safety and Standards Authority of India (FSSAI) certified laboratory at Tirumala to eliminate the need for sending samples for external testing, ensuring quicker results and smoother operations.
(With inputs from India Today)
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