Beef fat, fish oil used in making laddus at Tirupati Temple: Lab report

Sri Venkateswara temple in Tirupati.

In a shocking revelation, a lab test report findings show beef tallow, fish oil and palm oil were being used to make the laddus - distributed as prasad - at the famous Sri Venkateswara temple in Tirupati.

Andhra Pradesh Chief Minister N Chandrababu Naidu on Wednesday alleged that substandard ingredients and animal fat were used in making the famous Tirupati laddu, a consecrated sweet, during the previous YSRCP government.  However, the party (YSRCP), has rejected the claim.

The report, in its findings reveal that the ghee used to make the iconic Tirupati laddu prasadam during the previous YSRCP government contained traces of animal fat, including beef tallow and fish oil, sparking massive outrage and accusations of disrespecting religious sentiments.

A report from the Centre of Analysis and Learning in Livestock and Food, or CALF, lab at Gujarat's National Dairy Development Board revealed the presence of animal fat in ghee used to produce the famed Tirupati laddoos when the YSRCP was in power. The report indicated the ghee contained traces of fish oil, beef tallow, and lard; the last is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.

The Tirupati laddu is distributed at the revered Sri Venkateswara temple in Tirupati, which is run by the Tirumala Tirupati Devasthanams (TTD). During a party meeting on Wednesday, the chief minister claimed the laddu used to be made with substandard ingredients.

State  IT minister Nara Lokesh also slammed the previous YS Jagan Mohan Reddy government over the issue. “The Lord Venkateswara Swamy temple at Tirumala is our most sacred temple. I am shocked to learn that the YS Jagan Mohan Reddy administration used animal fat instead of ghee in the Tirupati Prasadam,” he said.