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Who Is AR Dairy?
The Tirupati temple is one of the most places for Hindus and the prashad served there, called the Tirupati Laddu or the Srivari Laddu, has attained an iconic status as a cultural symbol, over the years. At the Temple, the Tirumala Tirupati Devasthanams (TTD) is an autonomous body, established in 1933, that manages the administration of the temple and also manages the preparation and distribution of the Tirupati Laddu.
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As concerns were raised first, regarding the quality of laddus and the quality of ghee being used since it’s one of the most important ingredients in the laddu, there was speculation that animal fat is being used in the preparation of these laddus. Andhra Pradesh Chief Minister, N. Chandrababu Naidu ordered a lab test to assess the quality of the ingredients used in the Laddu Prasadam. The Ghee procurement committee of TTD sent all the samples supplied to TTD for testing to NDDB CALF Lab at Anand, Gujarat.
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The report confirmed that there was definitely some adulteration in the ghee being used as there was evidence of foreign fats being present. This was determined by the fact that when the laddus went for lab testing, the S-values (a chemical measure) seems to be different from what is the norm which is usually indicative of foreign fats being present.
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AR Dairy was one of the suppliers of Ghee to Tirumala Tirupati Devasthanam (TTD) for the last 4 years. The Ghee manufactured by the firm reportedly did not meet the quality standards.
What Did The FSSAI Notice Say?
As part of the show-cause notice issued to AR Dairy, the Food Safety and Standards Authority of India asked the firm why action should not be taken against it. It also said that since the samples from the dairy had failed to meet the set parameters, the diary has contravened the Food Safety and Standards Act 2006 and the Rules and Regulations made there under and has also been blacklisted by the TTD.
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Other Updates
It was also said that Karnataka's home-grown brand Nandini Ghee will be the exclusive ghee supplier of the temple for the preparation of sacred prasadam.The temple kitchens where the laddu prasadam was made also underwent a purification ritual, called the 'Shanti Homam' and the temple authorities assured devotees that they now had nothing to worry about.
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The Sacred Prasadam
It is believed that the Tirupati Laddu was first introduced during the rule of a Vijayanagara king, though it gained widespread recognition much later. The exact origins are debated, but the laddoo tradition is believed to have evolved from temple offerings of food, where sweets were an essential part of the ritual. The laddu was typically made from basic ingredients such as gram flour, sugar, and ghee, and became a natural choice for an offering in the temple.
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What makes the Tirupati Laddu unique is that it is prepared with a specific recipe, using ingredients that are considered pure and sanctified. It became more than just a sweet; it became the embodiment of divine blessings and grace. The process of making these laddus is said to follow ancient temple traditions, handed down through generations.
