A recent lab report has ignited a controversy around Tirumala Tirupati Devasthanams (TTD) after traces of fish oil, beef tallow, and lard were allegedly found in the ghee used to make the revered Tirupati Laddu (Maha Prasadam). This revelation has sparked political debates and public concern over food safety. In response, Neo Science Hub delves into the scientific, regulatory, and health angles of the issue, examining the potential risks posed by adulterated ghee and its broader implications.
A recent controversy has erupted around the Tirumala Tirupati Devasthanams (TTD), following a lab report indicating the presence of alarming traces of fish oil, beef tallow, and even lard in the ghee procured to make the revered Tirupati Laddu (Maha Prasadam). The suggestion that non-dairy animal fats might have found their way into the cow ghee used for this iconic offering has sparked outrage, particularly given the spiritual and cultural significance of the laddu. Political rhetoric has quickly escalated, plunging the matter into a storm of accusations and defences.
However, despite the bitter aftertaste left by the controversy, the devotion of pilgrims seems to have remained remarkably unfazed. According to data from the TTD board, the sale of Tirupati laddus—often considered sacred—continued without interruption, with over 16 lakh laddus sold between September 19 and September 23, averaging an impressive 3.5 lakh laddus per day. This begs the question: How does one reconcile this dichotomy?
Perhaps the ancient tale of the rakshasa brothers Vatapi and Ilvala, from Valmiki’s Ramayana, offers an insightful analogy. In the tale, the demon brothers deceive and slay holy men using Vatapi’s shapeshifting ability and Ilvala’s power to revive the dead. Vatapi transforms into a goat and is served as a meal to unsuspecting sages, only to be summoned back by Ilvala, emerging from within the sages’ bodies to kill them. Their evil plot, however, is foiled by Sage Agastya, who consumes Vatapi and, with his divine powers, prevents him from emerging by uttering the phrase, “Jirnam Jirnam, Vatapi Jirnam” (meaning, “Vatapi, be digested”).
This phrase has found its way into Indian households, with mothers often reciting it after feeding their children, symbolically expressing that the food will be easily digested. In the case of the Tirupati Laddu, the devotees have metaphorically taken on the role of these Indian mothers, digesting the controversy without allowing it to affect their devotion.
In other words, the devotees appear unconcerned with the political turbulence, the legal battles, or even the health implications of the alleged adulteration. The steady sale of laddus indicates that, for these worshippers, the spiritual sanctity of the Maha Prasadam transcends the material concerns surrounding it. It’s as if the devotees are collectively saying, like Sage Agastya, “Jirnam Jirnam, Tirupati Laddu Jirnam”—they have digested the controversy without letting it taint their faith.
What Does the Lab Report Say?
According to officials from the Water and Food Analysis Laboratory at TTD, the Centre for Analysis and Learning in Livestock and Food (CALF) of the National Dairy Development Board (NDDB) issued its findings (Report Nos: NCL-026172 and NCL-026173, dated July 23, 2024), concluding that the ghee samples submitted for testing “do not comply with the requirements of the Food Safety and Standards Authority of India (FSSAI)” for the parameters tested.
Sharing these findings with Neo Science Hub, TTD officials explained: “The report mentions that if any S-value falls outside the corresponding limits, the sample should be considered as potentially containing a foreign fat.”
The report’s annexure further confirms that the S-values for all equations in this ghee sample are falling outside the range of acceptable limits, suggesting potential adulteration or the presence of foreign fats in the ghee. Table 2 in the annexure indicates some suspected adulterants. It listed suspected foreign fats based on the S-Value equations, as per ISO 17678:2019 (an international standard for determining milk fat purity). The suspected adulterants include Soya bean, Sunflower, Olive, Rapeseed, Linseed, Wheat germ, Maize germ, Cottonseed, Fish oil, Coconut, Palm kernel fat, Palm oil, Beef tallow, and Lard, which are categorized into four equations for identification purposes. These suspected adulterants include a combination of vegetable oils and animal fats (fish oil, beef tallow, and lard), indicating that the ghee may not be pure dairy fat as expected.
FSSAI’s Position
An official from FSSAI, speaking to NSH on the condition of anonymity, stated: “Ghee is expected to be composed entirely of pure butterfat. The addition of any foreign animal fats would be considered adulteration.” The S-value of the ghee, which is used to measure the presence of specific fatty acids, was notably low at 19.7, well below the acceptable range for pure ghee. This further supports the claim that the ghee in question does not meet the purity standards required.
The official emphasized that the ghee used in Tirupati Laddu was indeed adulterated with animal fats, in clear violation of FSSAI regulations.
“Any addition of non-dairy fats, such as lard or tallow, to ghee would be a violation of FSSAI’s labeling and purity norms,” the official affirmed, adding that this breach could lead to legal action against the producers and suppliers.
Health Perspective
From a scientific standpoint, the potential implications of consuming adulterated ghee depend largely on its frequency of use and the context in which it is consumed. Dr. Nilesh Amritkar, National President of the Association of Food Scientists and Technologists India (AFSTI) said the cumulative effects of these adulterants can lead to serious health concerns over time, when the consumed as part of daily meals.
– In Daily Meals
When adulterated ghee is consumed regularly as part of daily meals, the long-term health implications can be quite serious. Animal fats like lard and beef tallow are high in saturated fats, which significantly raise LDL cholesterol levels, increasing the risk of heart disease, atherosclerosis, and stroke. Over time, these fats can lead to fatty deposits in the arteries, especially in individuals already prone to heart issues. Additionally, if animal fats like fish oil or beef tallow are not processed hygienically, there is a risk of exposure to contaminants such as toxins or pathogens, which could lead to foodborne illnesses. This is particularly concerning for vulnerable groups like pregnant women, children, and the elderly.
Furthermore, ghee is often consumed for its nutritional benefits, but when adulterated with low-quality fats or non-dairy oils, these benefits are diminished, misleading consumers and potentially impacting their overall health. Daily consumption of such adulterated ghee poses a significant public health risk, particularly regarding cardiovascular health, exposure to contaminants, and the loss of nutritional value. Over time, these effects can be highly detrimental to general well-being.
– In Occasional Consumption
The consumption of the Tirupati Laddu, however, is a special and infrequent occasion. Shared among multiple devotees, the laddu is typically consumed in small portions and not as a regular part of anyone’s diet. Therefore, the health risks posed by adulterated ghee in this context are significantly reduced. Moreover, the laddu is not consumed directly as ghee but as part of a larger, mixed sweet, further diluting any potential impact.
Meanwhile, it is also important to note that the Lab report included a caveat about potential false positives, noting that the testing method may not be applicable in certain cases. For instance, the method may not be valid for milk from animals other than cows, as per BIS 16326:2015, or for milk from cows fed a diet high in vegetable oils, which can alter fat composition. Additionally, technological treatments like cholesterol removal or hydrolysis, and milk from undernourished cows, may also result in false positives, suggesting foreign fats when they may not be present due to adulteration.
Devotees’ Response: A Subtle Message
The dichotomy between the political storm and the unshaken devotion of the pilgrims sends a subtle yet powerful message. While public figures engage in heated debates, the devotees have demonstrated a remarkable ability to distinguish between spiritual reverence and temporal concerns. They seem to have implicitly understood the different health risks posed by adulterated ghee in daily meals versus its use in the occasional consumption of laddu.
Their message is simple but profound: devotion is greater than controversy, and faith transcends the storms of political and cultural skirmishes. This unwavering trust in the sanctity of the laddu, despite the allegations, is an anti-climax to the narrative spun by those seeking to exploit the situation for political or cultural gain.
– Naresh Nunna
