Tirupati Laddu Ghee: No Animal Fat Found – CBI Chargesheet

HYDERABAD, March 28, 2024 — A recent investigation into the ingredients used in the famed laddu prasadam offered at the Tirumala Tirupati Devasthanams (TTD) has revealed a surprising twist: the ghee wasn’t adulterated with animal fats, but was, in fact, largely synthetic. The finding throws into question earlier allegations and shifts the focus of a high-profile case that captivated devotees and politicians alike.

Synthetic Ghee Used in Sacred Offering

A CBI investigation found that ghee supplied for the iconic laddu prasadam was made from synthetic materials and vegetable oils, not traditional cow ghee.

• The Central Bureau of Investigation (CBI) chargesheet, filed in the Nellore ACB court, found no evidence of animal fats in the ghee supplied to the TTD.
• Laboratory tests confirmed the ghee was synthetic, a blend of vegetable oils designed to mimic the texture and appearance of traditional ghee.
• The investigation stemmed from allegations made by current Andhra Pradesh Chief Minister N. Chandrababu Naidu in September 2024, during the previous government’s tenure.
• The National Dairy Development Board (NDDB) conducted further analysis, revealing low milk fat content and the presence of palm and coconut oils.
• Two samples showed no cholesterol, definitively indicating a vegetable oil base.

What exactly was found in the ghee? The CBI investigation determined that the ghee used wasn’t cow ghee at all, but a synthetic substitute created from vegetable oils. This discovery directly addresses concerns raised about the purity of the offering, though it changes the nature of those concerns.

Naidu’s Allegations and the Subsequent Investigation

The controversy ignited last September when N. Chandrababu Naidu publicly alleged that ghee adulterated with animal fats had been used in the laddu prasadam during the tenure of the previous YSRC government (2019 to 2024). Following these claims, a Special Investigation Team (SIT) was formed to investigate the possibility of tallow and lard being mixed into the ghee supply.

The TDP released a lab report from the National Dairy Development Board’s Centre for Analysis & Learning in Livestock & Food (NDDB-CALF) that initially suggested the presence of animal fats, though with caveats.

The CBI’s investigation focused on samples collected from tankers supplied by AR Dairy in July 2024. These samples were sent to the NDDB for a more thorough analysis. The NDDB was tasked with re-examining the raw data and conducting additional testing to reach a definitive conclusion regarding any adulterants.

NDDB Analysis Reveals Synthetic Composition

The NDDB submitted its report on March 27 of last year, and the findings are now central to the CBI chargesheet. The report indicated that butyric acid levels were below detectable limits in all four samples, suggesting a very low content of milk fat. However, the presence of lauric and myristic acids pointed to the inclusion of coconut oil and/or palm kernel oil. Further fatty acid analysis confirmed the use of palm oil and/or palm stearin.

Crucially, two of the samples contained no cholesterol, leading investigators to conclude they were made entirely from vegetable oils. The report stated that the absence of cholesterol also made the presence of tallow, lard, and fish oil “very low.” Based on the fatty acid profile and the detection of beta sitosterol, the CBI concluded the ghee samples were primarily a mixture of palm oil, palm stearin, and palm kernel oil.

The ghee supplied by Bhole Baba dairy and its associated entities was also described as “fake ghee” by investigators.

The investigation highlights the challenges in ensuring the authenticity of ingredients used in large-scale religious offerings and the importance of rigorous testing procedures.

The case continues to draw attention, raising questions about quality control and the sourcing of materials for the TTD’s sacred laddu prasadam.