The recent Tirupati Balaji controversy has sparked outrage and distrust among millions of devotees after reports surfaced that the ghee used to prepare the temple’s sacred laddoo prasadam was adulterated with animal fats like beef tallow, pig fat, and fish oil.

This revelation has deeply shaken the faith of worshippers who have long considered the laddoo a divine offering. The Tirumala Tirupati Devasthanams (TTD), the governing body of the temple, has since faced immense backlash for compromising the sanctity of the offering​.

The controversy has also taken a political turn, with Andhra Pradesh Chief Minister Chandrababu Naidu accusing the previous YSR Congress government of playing a role in the scandal by awarding contracts to suppliers offering ghee at suspiciously low rates. This decision, allegedly motivated by economic gain, led to the use of substandard and adulterated ingredients​.

On the economic front, questions are being raised about how companies were able to supply ghee at ₹320–₹411 per kg, far below the market price of pure cow ghee, which ranges from ₹1,000–₹1,500 per kg.

The disparity is an indication of the larger issue of how financial motives are overriding religious sentiments, leading to the exploitation of devotees​.

When Politics Gets Involved

The political ramifications of the incident are also far-reaching.

Statements from political figures, such as BJP’s Giriraj Singh, have elevated tensions by suggesting severe punishment for those responsible, further polarizing the discourse surrounding the temple’s management and the broader intersection of religion and politics​.

Despite the temple trust’s efforts to rebuild trust by introducing stricter checks, including the reintroduction of Nandini ghee and enhanced tracking systems for ghee deliveries, the psychological damage it has caused is undoubtedly deep.

It raises crucial questions about the ethics involved in handling religious offerings and whether the political tug-of-war over temple resources is compromising the faith of devotees.

How It Started

Even as the revered laddoo offered to Lord Venkateswara at Tirupati is at the center of the storm, Andhra Pradesh Chief Minister N Chandrababu Naidu has accused his predecessor, Jagan Mohan Reddy, of supplying adulterated ghee containing animal fats, such as beef tallow and lard, in the preparation of these sacred laddoos.

The controversy has gained significant traction due to its religious overtones, as Reddy, a Christian, is accused of overseeing a process that violated the sentiments of Hindu devotees.

This has put the spotlight on the procurement process followed under Reddy’s administration and the absence of adequate adulteration checks at the Tirumala Tirupati Devasthanam (TTD).

The issue had been simmering since the run-up to the Andhra Pradesh assembly elections earlier this year when the quality of Tirupati laddoos became a talking point for Naidu’s Telugu Desam Party (TDP).

Initial complaints focused on the laddoo’s reduced shelf life, which dropped from 21 days to seven, and a noticeable decline in taste.

However; after assuming office in June, Naidu took immediate action, disbanding the TTD board and forming a new committee to address the ghee procurement process, which plays a crucial role in making the laddoos.

The Ghee Testing Controversy

The newly formed committee sent ghee samples to the National Dairy Development Board (NDDB) in Anand for analysis.

The results, shared with the public by Naidu’s government, pointed to the presence of animal fats like beef tallow and lard. Naidu used these findings to accuse the previous administration of failing to conduct proper adulteration tests.

However, Reddy defended his tenure, asserting that 18 ghee samples had been rejected during his administration between 2019 and 2024 due to quality concerns.

Raising Questions About the Tendering Process

One of the key aspects of the controversy centers around the procurement process.

When Jagan Mohan Reddy took over as Chief Minister in 2019, he introduced a “reverse tendering” policy that aligned with the central government’s procurement methods.

In this process, bidders are allowed to submit revised offers, and even the highest bidder can participate after receiving consent from the lowest bidders (L1 and L2).

During Reddy’s tenure, the TTD adopted an e-tendering system, enabling multiple vendors to supply ghee. Karnataka Cooperative Milk Producers Federation (KMF), known for supplying Nandini ghee, was awarded a contract in January 2021.

The major issue arose in 2024 when a new vendor, Dindigul-based AR Dairy Food, quoted an unusually low price of ₹320 per kg and secured the contract in May.

The TDP government argued that such a low price should have raised alarms, prompting the TTD to send the samples for external adulteration tests, as the temple trust does not have its own testing facilities.

Historical records indicate that this was the lowest price quoted for ghee during Reddy’s term. Before this, ghee was supplied at ₹320.10 per kg by Premier Agri Foods between January and June 2018, when the TDP was in power.

Negligence in Adulteration Testing

A former TTD board official, speaking anonymously, mentioned that standard procedures were followed, with in-house tests conducted by the TTD.

However, no external adulteration tests were performed, as these tests are expensive, costing around ₹70,000 per sample; however, this explanation did little to pacify critics.

TDP spokesperson Jyothsna Tirunagari emphasised that between 2019 and 2024, not a single sample had been sent for external testing, calling it an act of negligence by the TTD officials.

Tirunagari specifically pointed out that the discovery of AR Dairy’s price— the lowest in five years — should have prompted immediate external adulteration testing.

The Aftermath

Between June and July 2024, eight ghee samples were sent for testing. Four samples from AR Dairy Food were found to be adulterated, while samples from Alpha Milk Foods and KMF passed the tests.

AR Dairy was subsequently blacklisted and has not supplied ghee since July.

The Legal Battle and Defense by AR Dairy Food

The ongoing legal controversy surrounding the alleged adulteration of ghee used in Tirupati laddoos, the supplier, AR Dairy Food, has contested the accusations, while the central government has intervened, demanding a detailed report.

Former officials of the Tirumala Tirupati Devasthanam (TTD) have maintained that their actions followed protocol, making it challenging for Naidu’s accusations to hold up in court.

However, politically, Naidu has already gained the upper hand by raising the issue.

AR Dairy Food’s Defense “Fish Oil Is More Expensive Than Ghee”

AR Dairy Food, a Tamil Nadu-based company now under scrutiny, has strongly denied allegations of adulterating ghee with animal fats, including fish oil.

According to Kanan, a quality control officer at the company, the claims are “absurd” because fish oil is more expensive than ghee. He emphasized that any adulteration of this nature would have been easily detectable by smell.

The company, which has been in the ghee production business since 1998, adheres to strict quality checks, performing over 100 tests on the milk used for ghee.

Kanan further stated that AR Dairy Food’s ghee is first tested in national laboratories and later checked by the TTD’s food safety officers upon arrival at the temple.

Despite this, TTD executive officer J Shyamala Rao recently confirmed that lab results found traces of animal fat in ghee samples supplied by AR Dairy, leading to the current uproar.

Public Reactions and Calls for Reform

Spiritual leader Sri Sri Ravi Shankar added fuel to the controversy by stating that the scandal has deeply hurt the Hindu community and expressed that temple management should be overseen by religious leaders and devotees rather than politicians and businesspeople.

Amul’s Response to Misidentification in the Controversy

Amid the controversy, Amul, one of India’s leading dairy brands, was dragged into the debate due to false claims on social media suggesting it had supplied the adulterated ghee to TTD.

Amul quickly issued a clarification, stating that it has never supplied ghee to Tirupati and emphasizing the quality of its product, which undergoes rigorous testing and complies with FSSAI regulations.

The company condemned the misinformation campaign and reassured consumers that Amul ghee, trusted for over 50 years, remains pure and free from adulteration.

The Question Of Adulteration

India is struggling with a widespread and dangerous issue of food adulteration, affecting nearly all essential food items consumed daily—ranging from spices and pulses to milk, ghee, and vegetables.

The problem is systemic, and its impact extends beyond just public health concerns; it has touched religious sentiments, trust in governance, and economic sustainability.

Spices

Adulteration in spices is particularly concerning as they are integral to Indian cuisine and just a few months back leading spice brands MDH and Everest courted controversy over alleged adultery in spices.

More common and local examples include adding brick powder to chilli powder, coloured sawdust to turmeric, or mixing lead chromate with yellow lentils.

These substances are not only illegal but toxic, posing severe health risks such as food poisoning, organ damage, and even long-term diseases like cancer.

The use of industrial dyes and powders has been repeatedly flagged by the Food Safety and Standards Authority of India (FSSAI), but enforcement remains inconsistent.

Milk and Ghee

Milk adulteration is rampant across India, with reports of water, detergent, starch, and even synthetic milk being added to increase volume.

According to a 2019 FSSAI study, more than 68% of milk in India is adulterated.

Similarly, Ghee, an essential ingredient in Indian households and religious offerings, is often mixed with vanaspati (hydrogenated vegetable oil), which lowers its nutritional value and purity.

In some cases, animal fats like beef tallow and lard have also been discovered, sparking religious and political controversies, as seen in the recent Tirupati laddoo row.

Pulses

Staple items like pulses are also frequently adulterated, polished lentils, often artificially colored to enhance their appearance, contain harmful chemicals like malachite green, which can cause liver toxicity.

The substitution of expensive pulses with cheaper, inedible grains poses further health risks; additionally, stones and small pebbles are added to increase weight, duping consumers who buy by volume.

Vegetables

Even fresh vegetables are not immune to the adulteration menace.

Farmers and vendors often use hazardous chemicals like calcium carbide to artificially ripen fruits and vegetables faster.

Similarly, vegetables are sometimes coated with wax to enhance their appearance and prolong shelf life, which can cause digestive issues and long-term health problems.

Daily Essentials and Street Food

Adulteration extends to even everyday items like flour, sugar, and packaged food.

Street food vendors, often operating without regulation, frequently use low-quality or expired oil, recycled cooking fats, and artificial flavors to cut costs. This poses a serious risk, particularly in densely populated urban centers where street food is a staple for millions.

Adulteration A Growing Menace

The fight against adulteration in India is hindered by several factors, including weak regulatory oversight, corruption, and a lack of consumer awareness.

The FSSAI has made strides in identifying and penalizing offenders, but the sheer scale of the problem seems to overwhelm the system.

Thus, strengthening food testing infrastructure, introducing harsher penalties, and raising public awareness are critical steps needed to address the issue.

Adulteration not only threatens the health of millions but also undermines trust in the food supply chain, making it a multifaceted crisis that requires immediate action.​