Tirumala Tirupati Devasthanams (TTD) has signed a memorandum of understanding with the Central Food Technological Research Institute (CFTRI), a CSIR institution, to strengthen the quality and safety of the world-famous Tirupati laddu prasadam. The move follows allegations that the ghee used in laddu preparation had been adulterated.
The controversy, which triggered nationwide attention, relates to claims that adulterated ghee was used during the 2019–2024 period. The matter is being probed by the CBI as per Supreme Court directions, while the Andhra Pradesh government has also constituted a separate inquiry commission.
In its final charge sheet filed before a special court recently, the CBI reportedly stated that animal fat was not mixed, but that substandard ghee had been used. Against this backdrop, the TTD said the new partnership is aimed at ensuring that the laddu’s traditional taste and sanctity remain intact while improving quality controls.
Under the MoU, CFTRI scientists will provide technical guidance to modernise laddu production and packaging, extend shelf life, and train staff. The arrangement also covers stricter quality-control protocols and monitoring from raw material procurement through production.
TTD said CFTRI will advise on upgrading kitchens and storage facilities and recommend scientific processes to prevent chemical or other adulteration. Scientists will conduct regular on-site assessments at Tirumala, including specialised testing and training focused on verifying the purity and aroma of ghee.
