In response to social media claims, Amul issued a statement on Friday firmly denying that it has ever supplied ghee to the Tirumala Tirupati Devasthanam (TTD). The dairy giant clarified via a post on X (formerly Twitter) that its ghee is made solely from milk fat and undergoes rigorous quality checks.
“This is in reference to some social media posts mentioning that Amul Ghee was being supplied to Tirumala Tirupati Devasthanam (TTD). We wish to inform that we have never supplied Amul Ghee to TTD,” the company stated.
The clarification further highlighted the quality of Amul Ghee: “Amul Ghee is made from high-quality pure milk fat at our ISO-certified production facilities. The milk received at our dairies passes stringent quality checks, including adulteration detection as specified by FSSAI.”
The Background of the Controversy
The clarification comes in the wake of a political storm sparked by Andhra Pradesh Chief Minister Chandrababu Naidu, who accused the previous government of using substandard ingredients, including animal fat, in the making of Tirupati laddus — a revered offering for devotees at the Tirumala temple. Naidu’s allegations fueled a religious and political debate that called into question the quality of ingredients used in the temple’s offerings.
Former CM YS Jagan Mohan Reddy refuted these claims, arguing that the Tirumala temple has always adhered to stringent quality measures. Reddy accused the Telugu Desam Party (TDP), led by Naidu, of politicizing religious issues.
“The tender process occurs every six months, and the qualification criteria have not changed for decades. Suppliers must provide an NABL certificate and a product quality certificate. The TTD collects samples of the ghee, and only products that pass certification are used. The TDP is politicising religious matters. In our regime, we have rejected products 18 times,” Reddy said in defense.
Lab Reports and Allegations
TDP MP Sribharat Mathukumilli alleged that laboratory reports indicated the use of non-milk fats, such as vegetable oils and animal fat, in the preparation of the Tirupati laddus. These claims led to a wave of concern among devotees, further intensifying the debate.
Union Health Minister JP Nadda also weighed in, seeking a detailed investigation into the ingredients used, assuring that the matter would be examined under strict food safety standards.
