Tirupati: In a recent revelation by the Telugu Desam Party (TDP), the quality of ghee used in the popular Tirupati laddu has come under scrutiny. The National Dairy Development Board’s (NDDB) analysis indicates potential contamination in the ghee, suggesting the presence of non-dairy fats such as pig and fish oils.
TDP spokesperson Anam Venkataramana Reddy shared the findings, which highlight major deviations in the S value,’ a key quality metric for ghee, across multiple samples tested.
The NDDB’s report, released after samples were sent for analysis in July, raises alarming questions about the purity of the prasadam consumed with devotion by millions.
The TDP criticized the implications of such findings, highlighting that these results undermine the sanctity associated with Tirupati laddu. As the issue unfolds, it sparks debate over food safety standards and the integrity of offerings at religious sites, calling for immediate action and transparency in food quality assessments.
, the quality of ghee used in the popular Tirupati laddu has come under scrutiny.){kind=link}