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The controversy surrounding the ingredients used in the making of Tirupati laddoos has taken a new turn, with the Karnataka government directing the Food Safety and Standards Authority of India (FSSAI) to test the quality of ghee sold by private companies in the state. This move comes after allegations surfaced regarding the use of animal fat in the production of the popular prasadam at the Tirupati temple, sparking outrage and raising concerns about food safety standards.
The Karnataka health minister, Dinesh Gundu Rao, announced that samples of ghee from all private companies, including Karnataka Milk Federation's Nandini ghee, will be collected and tested for the presence of animal fat. Nandini ghee has recently resumed supplying to the Tirupati temple following a directive from Andhra Pradesh Chief Minister Chandrababu Naidu. However, the previous YRSCP government had stopped sourcing Nandini ghee after nearly 15 years of association, citing pricing issues. The recent controversy has brought back the focus on the quality and sourcing of ghee for the temple prasadam.
The Karnataka government has also taken a proactive stance by ordering all temples in the state to use only Nandini ghee for making prasadam. This decision aims to ensure the use of high-quality ingredients in religious offerings and maintain public trust. The controversy initially arose when Andhra Pradesh Chief Minister Chandrababu Naidu accused the previous Jagan Mohan Reddy-led government of using animal fat and substandard ingredients in the Tirupati laddoo. A report by NDDB CALF, a private laboratory specializing in testing animal feed and milk products, confirmed the presence of foreign fat, including palm oil, fish oil, beef tallow, and lard, in the samples of ghee used for the laddoos. This revelation has fueled public distrust and prompted calls for stricter quality control measures in the production of religious offerings.
The ongoing investigation into the use of animal fat in Tirupati laddoos has raised serious concerns about food safety and transparency in the religious sector. The Karnataka government's decision to conduct thorough quality tests on ghee sold by private companies demonstrates a commitment to ensuring the safety and integrity of food products. The incident also highlights the need for comprehensive regulations and oversight mechanisms to prevent the use of substandard ingredients and maintain public confidence in religious institutions.
Source: Karnataka asks food regulator to test quality of ghee sold by private firms