The recent controversy surrounding the distribution of adulterated prasad at the famous Tirupati Tirumala temple, where animal fat was found mixed in the laddu, has once again raised concerns about food safety at religious sites. A similar issue had emerged last year in Ambaji, Gujarat, regarding the use of adulterated ghee in the temple’s prasad, but despite the gravity of the situation, no report has been released even after a year.

Last year, it was revealed that Mohini Caterers, responsible for preparing the temple’s prasad, had used inferior quality ghee. The state Food and Drugs Control Administration (FDCA) seized 180 cans of ghee labelled as Sabar Dairy with fake labels. While the samples were sent to the Forensic Science Laboratory (FSL) for analysis, the results have yet not been revealed, leaving devotees in question about what exactly was in the ghee.

Despite the serious implications, the government has failed to take decisive action against Mohini Caterers, and questions remain about why the temple trust did not conduct its own tests through recognised laboratories like NDDB (National Dairy Development Board). Additionally, there were prior instances of using milk powder instead of actual milk in the prasad, yet no significant measures were taken against the caterers.

The lack of action and clarity from the authorities has led to growing discontent among devotees, who feel that their faith is being compromised by negligence and inaction regarding food safety standards in religious institutions.

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Lab report confirms presence of impurities in Tirumala laddu, claims TDP