We will ensure sanctity of laddus prasadams using pure cow ghee, TTD EO

After receiving feedback from pilgrims over the poor quality of laddus in the last few years, besides interacting with the Potu workers (laddu makers), for the first time, the TTD had sent ghee supplies to an outside lab for adulteration testing.

Hyderabad: Tirumala Tirupati Devasthanams (TTD) Executive Officer J Syamala Rao said there would not be any compromise on the quality of ghee used for making laddu prasadams and stressed on the need to protect the sanctity and divinity of Tirumala Divyakshetram and Laddu prasadam.

Addressing media persons in Tirumala on Friday, the EO said there were five suppliers, including Premier Agri Foods, Kriparam Diary, Vaishnavi, Sri Parag Milk and AR Dairy for supply of ghee to TTD. The rates they quoted were between Rs. 320 to Rs.411 a kg. However, prima facie, these rates were not viable for supplying pure ghee, he said.

---

All the firms were warned by the new administration to ensure good quality ghee. They were informed that samples would be sent to outside labs for testing for adulteration and would be blacklisted, if found positive, he said. “Even after warning, four ghee tankers sent by AR Foods are prima facie found to be of substandard quality,” Syamala Rao said.

After receiving feedback from pilgrims over the poor quality of laddus in the last few years, besides interacting with the Potu workers (laddu makers), for the first time, the TTD had sent ghee supplies to an outside lab for adulteration testing.

The S-value analysis carried out on the sample sent to the reputed NDDB CALF, fell outside the standard limits, suggesting the presence of foreign fats such as soya bean, sunflower, palm kernel fat or even lard and beef tallow, he said.

The acceptable S-value range for pure milk fat was between 98.05 and 104.32, but the tested sample showed values ranging from 23.22 and 116, reflecting significant deviations. These samples also indicated the presence of vegetable oil contamination, he stressed.

The reason for lack of quality was not having an in-house lab and the suppliers took undue advantage of these deficiencies. The NDDB has come forward to donate ghee adulteration testing equipment, which would cost Rs.75 lakh, he maintained.

“The equipment is likely to come up by December or January next as a permanent solution,” the TTD EO said, adding that the TTD temporarily stalls cow-based products used for making Srivari Prasadams.

The EO also stated that complaints were pouring in from the devotees over the taste and quality of Anna Prasadams. Accordingly, the TTD has formed a committee of experts and found that there were deficiencies in quality, he said.

“Supplies were temporarily suspended. After a thorough examination with experts, a decision will be taken whether to restore the same or not” Syamala Rao said.