No compromise on the quality of sacred prasadam, says EO Syamala Rao
Tirumala: The Tirumala Tirupati Devasthanams (TTD) has reinforced its commitment to maintaining the sanctity of the world-famous Laddu Prasadam by ensuring the use of pure cow ghee, said Executive Officer (EO) Sri J Syamala Rao. Addressing the media at Annamaiah Bhavan on Friday, the EO affirmed that there will be no compromise on the quality of ghee, given the spiritual and emotional significance it holds for millions of devotees from across the globe who visit Tirumala.
The EO highlighted that the Laddu Prasadam, offered to Lord Sri Venkateswara Swamy, is revered by pilgrims, making it imperative to uphold both its quality and taste. He noted that the Andhra Pradesh Chief Minister, Sri Nara Chandra Babu Naidu, had stressed the importance of maintaining the purity of the laddus, emphasizing that it is a matter tied to the sentiments of devotees worldwide.
“In response to concerns raised over the declining quality of laddus in recent years, we have taken immediate steps to rectify the situation since the new TTD administration took over. We began by gathering feedback from pilgrims and engaging with the Potu workers (laddu makers) to understand the issues,” explained the EO. As part of this initiative, the TTD sent samples of ghee from its suppliers to external laboratories for the first time to check for adulteration.
There were five primary ghee suppliers to the TTD, with prices ranging from Rs. 320 to Rs. 411 per kg. The suppliers—Premier Agri Foods, Kriparam Dairy, Vaishnavi, Sri Parag Milk, and AR Dairy—were warned to ensure the highest standards of quality or face stringent actions, including being blacklisted if found guilty of adulteration.
Despite these warnings, ghee supplied by AR Dairy was found to be substandard. “Upon testing, the ghee samples sent to the National Dairy Development Board’s (NDDB) CALF laboratory in Anand revealed significant contamination with foreign fats, including soybean, sunflower, palm kernel, and even lard or beef tallow. The S-value analysis, which measures the purity of milk fat, showed alarming deviations from the standard range of 98.05 to 104.32. The tested sample displayed values between 23.22 and 116, indicating severe adulteration,” the EO disclosed.
The lack of an in-house testing facility was cited as one reason for the quality lapses. “Suppliers exploited this gap,” the EO admitted, adding that the NDDB has offered to donate ghee adulteration testing equipment worth Rs. 75 lakh. This new lab is expected to be operational by December or January, providing a permanent solution to the problem.
In the meantime, the TTD has temporarily halted the use of cow-based products in the preparation of Srivari Prasadams, pending further quality checks. The EO also mentioned receiving complaints from devotees regarding the taste and quality of Anna Prasadams. To address these concerns, a committee of experts has been formed to thoroughly examine the issue, and supplies have been suspended until a conclusive decision is reached.
The Additional EO of TTD, Venkaiah Chowdhary, was also present at the meeting.
This proactive approach underscores the TTD’s dedication to preserving the sanctity and purity of Tirumala’s offerings, ensuring that the spiritual significance of the Laddu Prasadam remains uncompromised for the millions of devotees who visit the sacred shrine.
