Confirming Andhra Pradesh Chief Minister N Chandrababu Naidu’s claim that animal fat was used in Tirupati laddus during the YSRCP government’s tenure, a lab report reportedly identified the presence of beef fat, fish oil in the famous ‘prasadam’ offered at the iconic temple. 

Beef tallow, lard, fish oil and palm oil were among the components separated from the ghee used in making Tirupati laddus by a laboratory identified as NDDB CALF (Centre for Analysis and Learning in Livestock & Food). Lard is a fat product obtained by rendering the fatty tissue of pigs while tallow is rendered from beef suet. NDDB CALF is a Gujarat-based private laboratory focused on testing animal feed and milk and milk products, India Today said in a report. The sample receipt date was July 9, 2024, and the report was dated July 16.

Tallow is made by removing, simmering and clarifying the fatty tissue that surrounds the organs of ruminant animals. Beef tallow is typically used for cooking at high temperatures such as deep frying and roasting. They are also used in the production of soaps and candles as well.

Once unavoidable for baking, lard has now been replaced by vegetable oil in most kitchens. It has been a staple across communities that consume pork.

It was Telugu Desam Party (TDP) spokesperson Anam Venkata Ramana Reddy in a press conference displayed the purported lab report, news agency PTI said in a report.

CM Naidu made the shocking allegations against the previous YS Jagan Mohan-led YSRCP regime while addressing a legislative party meeting of the NDA on Wednesday. Naidu’s TDP is ruling Andhra in alliance with the Jana Sena and the BJP.

TDP supremo Naidu said that even Tirumala laddu was made with substandard ingredients and that animal fat was used instead of ghee to make the ‘prasadam’. He claimed that under his government, the Tirumala Tirupati Devasthanams (TTD), which runs the temple, use pure ghee. Naidu claimed that everything has been sanitised at the temple, which was in turn improved the quality.