News Brief
Tirupati Laddu Row: TTD Sets Up Four-Member Committee Of Dairy Experts To Examine Ghee Quality
Tirumala Tirupati Devasthanams.
Amid the ongoing controversy over use of adulterated ghee in Tirupati laddus, the Tirumala Tirupati Devasthanams (TTD) board has set up a four-member committee to keep a check on the ghee procured by the temple.
TTD Executive Officer J Syamala Rao on Thursday said that a committee of four dairy experts comprising Dr Surendranath, Dr Vijay Bhaskar Reddy, Dr Swarnalatha, and Dr Mahadevan has been constituted and is expected to submit their report within a week, India Today reported.
He further stated that the committee would also advise on terms and conditions to be included for procuring quality ghee in the tenders.
Addressing a media conference at Goluklam Rest House, the senior bureaucrat said that the contractors were also warned of stringent action if they supply adulterated and low-quality ghee.
"Ghee suppliers were directed to supply only quality ghee to TTD and one of the companies which was found supplying adulterated ghee as found in the NABL test report, was issued a showcase notice for blacklisting. Another company has also been identified for supplying poor-quality ghee", he said.
Rao acknowledged that there were limitations and constraints in systems for processing raw materials and ghee through procurement as there is no adulteration testing equipment.
The controversy erupted after Andhra Pradesh Chief Minister N Chandrababu Naidu on Wednesday (20 September) accused the previous YSR Congress (YSRCP) government of using animal fat and substandard ingredients in making the Tirupati laddu.
On Thursday (19 September), TDP spokesperson Anam Venkatararamana Reddy made public copies of a document which he claimed was the report of the tests conducted on the prasadam at the National Dairy Development Board in Gujarat.
This document says that the ‘sample’, which in the current case is the Tirupati prasadam, did indeed contain beef tallow, lard, and fish oil.
Beef tallow is the fat of a cow and lard is the fat of pork.
