TTD EO Shyamala Rao on the Laddoo Controversy

The Tirumala Tirupati Devasthanams (TTD) board has addressed the ongoing controversy regarding the preparation of the revered Tirupati Laddu. The issue gained national attention after CM Chandrababu Naidu made allegations that animal fat had been used in the past in the preparation of the laddus. This claim sparked concern among political leaders and Hindu communities, who demanded an immediate investigation and strict action against those responsible.

In a recent press conference, TTD Executive Officer (EO) Shyamala Rao responded to these serious allegations, revealing key details about the issue. According to the EO, there have been consistent complaints from devotees about the quality of the laddus for some time. In light of these concerns, Shyamala Rao held discussions with the Potu (kitchen) staff regarding the quality of ingredients, particularly the ghee used.

 Substandard Ghee Quality Exposed

During the press meet, EO Shyamala Rao disclosed that the Potu staff had expressed dissatisfaction with the quality of the ghee. He explained that in the past, ghee was purchased at a rate of just Rs 320 per kg, raising suspicions about its purity and quality. To address these concerns, the EO sent samples of the ghee for lab testing on July 6, 2024.

The lab results confirmed the worst fears: the ghee supplied by AR Dairy in Tamil Nadu was of poor quality, with a purity level of just 20 out of 100 points. More alarmingly, tests revealed traces of animal fat, including pork and beef fat, in the ghee used for preparing the laddus. The EO confirmed that two specific batches of ghee, delivered on July 6 and 12, were sent for testing, both of which showed these alarming results.

 TTD Takes Immediate Action

In response to the findings, Shyamala Rao emphasized that swift action was taken as soon as the adulteration was discovered. TTD formed a committee to investigate the matter and took corrective steps. The EO also stated that this was the first time the ghee used for preparing laddus had undergone such testing, highlighting the need for more stringent quality control measures moving forward.

This controversy has cast a shadow over the preparation of the iconic Tirupati Laddu, raising concerns about the quality of ingredients used in its making. However, with TTD’s prompt action and commitment to addressing the issue, it remains to be seen how the situation will unfold.