The Tirumala Tirupati Devasthanams (TTD), managing the revered Lord Venkateshwara temple in Tirumala, Andhra Pradesh, is taking a significant step towards ensuring the highest standards of food safety and purity for its sacred offerings. Following a high-profile controversy surrounding ghee adulteration in its famous laddoo prasadam, the TTD has partnered with the Mysuru-headquartered Central Food Technological Research Institute (CFTRI) to integrate scientific methods across its food systems.
This landmark Memorandum of Understanding (MoU) signifies a proactive commitment to maintaining the sanctity and quality of the temple's prasadam, a move hailed as the first of its kind for a temple trust in India. The initiative aims to enhance the safety, nutritional value, and overall quality of the offerings through rigorous scientific oversight.
Addressing the Ghee Adulteration Scandal
The decision to adopt a scientific approach stems from a major ghee adulteration scandal that erupted in September 2024. The controversy began with allegations from Chief Minister N. Chandrababu Naidu, who claimed that laddoo prasadam had been prepared with animal fat-laden ghee during the previous administration. A subsequent Special Investigation Team (SIT) probe uncovered a significant scam in ghee procurement, leading to losses estimated at ₹234 crore over five years for the temple trust.
While the SIT found no evidence of animal fats like fish oil or lard, it confirmed the presence of vegetable oil and synthetic chemical substances in the ghee supplied by contractors, which was supposed to be pure cow milk-derived. The investigation highlighted severe lapses in quality control and procurement practices, where some suppliers exploited the system by quoting unviable low rates of ₹320-₹411 per kg for ghee.
Implementing Advanced Quality Control
In response to the findings, the TTD has overhauled its food safety measures. The number of testing parameters for ingredients has been significantly increased from eight to 24. To ensure better quality, the TTD now procures ghee at approximately ₹650 per kg from reputable suppliers such as Indapur Dairy, Mother Dairy, and Nandini.
A state-of-the-art food testing laboratory, established at Tirumala since March at a cost of ₹23.5 crore, now operates in line with Food Safety and Standards Authority of India (FSSAI) standards. This advanced facility replaces traditional human sensory testing with cutting-edge AI-based e-nose and e-tongue technologies. Prescribed by CFTRI, the lab is equipped to detect contaminants like Beta-sitosterol, fatty acids, preservatives, and pesticides in ghee and other food materials.
The CFTRI Partnership: A New Era for Prasadam Purity at Tirumala
The latest corrective measure, the MoU with CFTRI, was signed during the Research, Industry, Start-up and Entrepreneurship Conclave in Bengaluru, with Union Minister for Consumer Affairs, Food and Public Distribution Pralhad Joshi in attendance. This partnership will establish scientific protocols across all stages: procurement, production, storage, and testing of prasadam ingredients.
Joint teams will develop and enforce stricter quality-control standards and monitoring mechanisms. The collaboration also extends to packaging and shelf-life interventions, aiming to preserve the prasadam's taste, texture, and cultural value without compromise. Furthermore, CFTRI will provide specialized training to TTD food analysts and handlers in advanced analytical techniques, sampling protocols, contaminant detection, ghee purity checks, and aroma profiling. Senior CFTRI scientists will also conduct regular visits to TTD facilities, offering expert support for implementation, validation studies, and improvements in storage and procurement planning, solidifying the commitment to Prasadam Purity at Tirumala.