CBI Investigation Reveals Synthetic Ghee in TTD Laddus, Not Animal Fat Adulteration
The Central Bureau of Investigation's special investigation team has filed a chargesheet in the Nellore ACB court, providing crucial clarity on the controversy surrounding the ghee used in Tirumala Tirupati Devasthanams' laddu prasadam. Contrary to earlier allegations, the chargesheet makes no reference to adulteration with animal fats such as tallow or lard.
Laboratory Tests Confirm Synthetic Composition
The CBI investigation revealed through laboratory analysis that the ghee samples were not genuine cow ghee at all. Instead, they consisted of synthetic ghee blended with various vegetable oils. This finding directly addresses the core issue of what was actually supplied for preparing the sacred laddu offerings.
The chargesheet specifically states that the ghee supplied for making laddu prasadam was synthetic in nature, representing a significant deviation from traditional preparation methods that require pure cow ghee.
Political Allegations and Investigation Background
The investigation originated from allegations made by TDP supremo and Chief Minister N Chandrababu Naidu shortly after assuming power in September 2024. Naidu had claimed that ghee adulterated with animal fats had been used during the previous YSRC government's tenure from 2019 to 2024.
Following these allegations, the TDP released a laboratory report from the National Dairy Development Board's Centre for Analysis & Learning in Livestock & Food. This report had suggested possible adulteration with animal fats, though with certain conditions and qualifications.
Detailed Laboratory Findings
The CBI requested NDDB to conduct fresh analysis and additional testing on remaining ghee samples drawn by TTD from four tankers supplied by AR Dairy in July 2024. The comprehensive report submitted on March 27 of last year revealed several key findings:
- The presence of butyric acid was below quantifiable limits in all four samples, indicating extremely low milk fat content
- Detection of lauric acid and myristic acid suggested the presence of coconut oil and/or palm kernel oil
- Fatty acid analysis confirmed the use of palm oil and/or palm stearin
- Two samples showed no cholesterol content, confirming they were made entirely from vegetable oils
- The absence of cholesterol made the presence of tallow, lard, and fish oil "very low" in probability
The laboratory report conclusively established that the milk fat was fake and the samples primarily consisted of a mixture of palm oil and/or palm stearin with palm kernel oil.
Implications and Conclusions
The CBI investigation found that samples from AR Dairy tankers in July 2024 were synthetic ghee, not cow ghee as required. The chargesheet also described ghee supplied by Bhole Baba dairy and its proxies as "fake ghee."
This development clarifies that while the ghee was indeed synthetic and not genuine cow ghee, it was not adulterated with animal fats as initially alleged. The findings raise important questions about quality control and adherence to traditional standards in the preparation of religious offerings at one of India's most visited pilgrimage sites.
