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The Amul Angle
Amidst the raging controversy regarding the presence of animal fat in the preparation of the coveted Laddu Prasadam at the Tirumala Venkateswara Temple, while there has still been no official confirmation about whether there actually is any animal fat being bused to make these laddus, one thing that has been agreed upon by all parties involved is that there has been adulteration in the quality of ghee that has been used to make the prasadam.
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While there have been complaints earlier by devotees about the recent quality and taste of the laddus, a probe and lab test was ordered by Andhra Pradesh Chief Minister N. Chandrababu Naidu. A lab report from the National Dairy Development Board (CALF) in Anand, Gujarat said that the S-values (a chemical measure) seems to be different from what is the norm, which is usually indicative of foreign fats being present.
Meanwhile some social media users took to platform 'X' and accused Amul, the Gujarat based popular dairy company, of having sold substandard, low-quality ghee to the Tirumala Venkateswara Temple. Amul publicly denied any involvement in the case and said that they have never sold any ghee to the temple. The dairy brand also filed an FIR at the Cyber Crime Branch in Ahmedabad against those 'X' users who are maligning its reputation on social media by spreading fake news.
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The Tirupathi Prasadam Laddu - Ingredients And Quality
The Tirupati Temple, located in the town of Tirumala, Andhra Pradesh, is one of the most revered Hindu pilgrimage sites in India. Dedicated to Lord Venkateswara, a form of Lord Vishnu, the temple attracts millions of devotees every year, making it one of the wealthiest and most visited temples globally.
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One of the most famous aspects of the Tirupati temple is its prasadam, especially the iconic Tirupati Laddu. This sacred offering has been distributed to devotees for centuries and is cherished not just for its taste but for the divine blessings it represents.
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The laddu is supposed to be made using high-quality ingredients such as gram flour, sugar, cashews, raisins, and ghee, all prepared with utmost care and devotion in the temple’s kitchens. The making of these laddus is supervised by the Tirumala Tirupati Devasthanams (TTD) is an autonomous body, established in 1933, that manages the administration of the temple and also the preparation and distribution of the Tirupati Laddu.
Animal Fat Claims In Tirupati Prasadam Laddus: What Really Happened
In a recent statement Andhra Pradesh CM N. Chandrababu Naidu, claimed that there was animal fat being used in making the laddus served as Prasadam at the temple. While there has been no lab report confirming this, it has led to hurt sentiments, political drama and social media outrage.
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The lab report in question stated that there could be possible adulteration in the ghee as there was evidence of foreign fats being present. This foreign fat could be fish oil and beef tallow or even soybean, sunflower, palm kernel fat. This claim was backed by the TTD and that is what caused the issue to gain the attention of the media and the public.
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CM Chandrababu Naidu has ordered an SIT (Special Investigation Team) to investigate the matter thoroughly and submit a report to the government, after which appropriate action will be taken. It was also said that the board is going to blacklist a contractor dealing with supplies of adulterated ghee. Karnataka Muzrai Minister Ramalinga Reddy also announced that only Nandini ghee supplied by the Karnataka Milk Federation (KMF) will be used in making the prasada at these temples.
