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

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.