NTI: A shocking claim has emerged regarding the use of beef, fish oil, and animal fat in the preparation of laddus at the world-famous Tirupati Balaji temple. This claim was made by the head of the ruling Telugu Desam Party (TDP) and the Chief Minister of Andhra Pradesh. TDP has stated that this adulteration has been confirmed by a livestock laboratory in Gujarat. Chandrababu Naidu, the leader of TDP, accused the previous YSRCP government of using substandard materials, including animal fat, in making the sacred Tirupati laddu.
TDP further alleged that the YSR Congress Party (YSRCP) under then-Chief Minister Jagan Mohan Reddy, during their rule in Andhra Pradesh, used inferior and adulterated ghee in the laddus offered as temple prasad. However, YSRCP has denied these allegations. In response, Deputy Chief Minister Pawan Kalyan has called for an investigation and proposed the formation of a national-level Sanatan Dharma Raksha Board. Here’s a breakdown of the controversy, the lab report, and how this issue links to the British era.
What is Beef Tallow and Lard, and Why the Controversy?
The controversy revolves around the alleged use of beef-derived fat in the preparation of laddus. Reports suggest that ghee used in these laddus was made from fat obtained from beef parts like the tail and ribs. The lab report also claims the presence of fish oil and other animal fats. Ghee made from such ingredients tends to become soft, similar to butter when cooled.
Could Sickness or Malnourishment in Cows Lead to These Results?
TDP spokesperson Anam Venkat Raman Reddy presented the lab report during a press conference, which purportedly confirmed the presence of beef fat in the ghee sample. The report also claimed that pig fat (lard) and fish oil were present. The sample was taken on July 9, 2024, and the report was issued on July 16. Interestingly, the report also noted that if cows are sick, malnourished, or fed certain vegetable oils, chemicals, or palm oil, false positives could result, showing traces of animal fat in cow ghee.
Andhra Pradesh Government and Temple Deny the Allegations
There has been no official statement from the Andhra Pradesh government or the Tirumala Tirupati Devasthanam (TTD), the governing body of the Sri Venkateswara Swamy temple. The test was reportedly conducted by the Center for Livestock and Food Analysis and Studies (CALF), a laboratory of the National Dairy Development Board in Anand, Gujarat.
Why Was Ghee Purchased from a Blacklisted Contractor?
Another pressing question concerns the source of the ghee. TTD sources revealed that cow ghee was purchased from a blacklisted contractor at a rate of ₹320 per kg. The temple now sources ghee from Karnataka Mahasangh at ₹475 per kg.
Tirupati Temple’s Wealth: 13,000 kg of Gold
According to records from Tirupati Devasthanam, Lord Balaji’s temple owns 11,225 kg of gold stored in various banks, donated by devotees. Additionally, the temple has 1,088.2 kg of gold ornaments and 9,071.85 kg of silver. The temple owns 6,000 acres of forest land and 7,636 acres of immovable property across 75 locations. The temple’s 535 properties and 71 temples generate ₹4 crore annually, and mandapam leases contribute a similar amount. Devotees donate ₹1,021 crore every year.
The Temple’s Income Outstrips Kohli and Tendulkar
In 2022, the annual income of Tirumala’s hundi alone was ₹1,400 crore, surpassing the earnings of cricketers Sachin Tendulkar and Virat Kohli, who make around ₹1,300 crore and ₹1,000 crore annually, respectively.
The 310-Year-Old Tirupati Laddu
Tirupati Laddu, the iconic offering at the temple, is 310 years old and has been granted a GI tag. This sacred prasadam, known as Sri Vari Laddu, is made from ingredients like flour, sugar, ghee, dry fruits, and cardamom.
Annual Laddu Revenue of ₹500 Crore: 3 Lakh Laddus Distributed Daily
Tirumala Tirupati Devasthanam prepares and distributes 3 lakh laddus daily, generating approximately ₹500 crore annually. The Laddus Pottu at the temple has the capacity to produce up to 8 lakh laddus per day.
620 Cooks Work Together to Make Laddus
Around 620 cooks, known as Pottu Karmikulu, work in the Laddus Pottu to prepare the sacred sweets. Of these, 150 are permanent employees, while more than 350 work on a contract basis, including 247 head cooks.
This controversy has stirred significant public interest, with the religious, financial, and historical significance of Tirupati adding layers to the ongoing debate. An official investigation is expected to provide further clarity on the issue.
