A major controversy has erupted in Andhra Pradesh regarding the use of animal fat in the world-famous laddu distributed in Tirupati. Allegations that substandard ingredients, including animal fats, were used in the preparation of the laddu during the previous government’s tenure have sparked a heated political debate.
Chandrababu Naidu’s Allegations over Tirupati Laddu.
Andhra Pradesh Chief Minister N. Chandrababu Naidu accused the former YSR Congress Party (YSRCP) government of using animal fat instead of pure ghee in the preparation of the sacred laddu Prasad distributed Tirupati. Naidu, speaking at an NDA legislative party meeting on September 18, expressed his shock at the alleged adulteration, claiming that “substandard ingredients” had been used, particularly in place of ghee. According to N. Chandrababu Naidu, the Telugu Desam Party (TDP)-led administration took steps to restore the quality of the laddu when they came into power.
Naidu’s allegations were based on a report from the Centre of Analysis and Learning in Livestock and Food (CALF) at the National Dairy Development Board (NDDB) in Gujarat. The report supposedly confirmed that the ghee used in the laddus during the YSRCP government’s tenure contained traces of animal fats, including fish oil, beef tallow, and lard, which comes from pig fat. These claims have caused a political stir, as the Tirupati laddu is a revered offering at the Sri Venkateswara Temple and holds religious significance for millions of devotees across the country.
The Response from YSRCP
The YSRCP has fiercely denied the accusations, labeling Naidu’s comments as “malicious” and politically motivated. Senior party leader Y. V. Subba Reddy, a former chairman of Tirumala Tirupati Devasthanams (TTD), dismissed the allegations, stating that the ghee used in the laddus is of the highest quality and derived from indigenous cows. He accused Naidu of “stooping to any level” for political gain, arguing that the accusations were baseless and intended to destroy the reputation of the YSRCP.
Karnataka Milk Federation and the Ghee Supply Controversy for the prepration of Tirupati Laddu.
Amidst the controversy, the Karnataka Milk Federation (KMF), the supplier of the popular Nandini ghee, clarified its position on the issue. The KMF had been a major supplier of ghee to the Tirumala temple since 2013 to 2018 but got out in recent tenders due to low prices quoted by other private suppliers. KMF officials stated that they had refused to participate in tenders where they would have had to sell ghee at significantly lower prices.
Selling the Ghee at lower prices would have affected the income of farmers and the quality of their products. However, following the change in government, the KMF has once again begun supplying Nandini ghee to TTD, and its chairman, Bheema Naik, expressed pride in providing ghee for the sacred laddus once more.
KMF’s refusal to compromise on quality had raised concerns about the quality of ghee used by the new suppliers, adding fuel to the current controversy. Naik emphasized that KMF’s Nandini ghee is trusted across India. Nandani ghee is even exported to places like Dubai and Qatar, which speaks about the brand’s commitment to maintaining high standards.
Call for Investigation.
During the allegations, Y. S. Sharmila, the president of the Andhra Pradesh Congress Committee (APCC) and sister of former Chief Minister Y. S. Jagan Mohan Reddy, called for a Central Bureau of Investigation (CBI) probe to verify the claims. Sharmila argued that such allegations not only hurt the religious sentiments of millions of Hindus but also indicated a potential conspiracy to destroy her brother’s government. She termed Naidu’s allegations as “heinous politics,” questioning their timing and authenticity.
The political tensions escalated when Vishva Hindu Parishad (VHP), a right-wing Hindu organization, called for strict action against those responsible if the allegations were proven true. VHP national spokesperson Vinod Bansal emphasized that this issue was not just a political battle but a serious religious matter that needed to be addressed urgently.
Historical and Religious Significance of the Tirupati Laddu
The Tirupati laddu has a deep religious and cultural significance, as it has been offered to devotees at the Sri Venkateswara Temple for more than 300 years. Prepared in a special kitchen known as “Potu” by experienced laddu makers, the laddus are considered sacred prasadam. The ingredients used, particularly the ghee, have traditionally been of the highest quality, and the first laddu of each batch is always offered to Lord Venkateswara before being distributed to the devotees.
In 2014, the Tirupati laddu was granted a Geographical Indication (GI) tag, preventing others from selling similar laddus under the same name. Each year, the temple uses thousands of kilograms of ingredients like cashew nuts, cardamom, and raisins, along with hundreds of kilograms of pure ghee to prepare the laddus, which are offered free to devotees or sold at nominal rates.
What is the Conclusion?
The controversy surrounding the alleged use of animal fats in the preparation of the Tirupati laddu has become a highly political issue, with claims and counterclaims from both the TDP and YSRCP. While the matter continues to be debated, it has raised concerns about the quality of ingredients used in the sacred prasadam and has led to demands for a thorough investigation. For now, devotees and political observers alike await further developments in this sensitive and potentially explosive issue.
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