Tirupati Laddu Controversy: - New rules will be made!!!

A big piece of information has come to light in the case of adulteration of animal fat in the prasad laddu in tirupati balaji temple. A copy of the report has been handed over to andhra pradesh cm chandrababu naidu by TTD on the adulteration in ghee and the steps taken. After the report, the cm ordered the SIT to investigate the whole matter. New rules will be made after the SIT report.

According to sources, the copy handed over to the chief minister also mentions the steps taken to improve the quality of ghee. Apart from this, the special committee has also made many recommendations for further monitoring, which are believed to be implemented immediately. Let's know what is special in the report...

1. Formation of Expert Committee

A special committee has been set up to study the ghee production system and give recommendations. The committee member is dairy expert former Principal Scientist NDRI Bangalore Dr. B. Surendra Nath, hyderabad dairy expert M. bhaskar -Latest Updates, Photos, Videos are a click away, CLICK NOW'>vijay bhaskar Reddy, Prof. B. mahadevan of IIM Bangalore, Senior Assistant professor Telangana Veterinary University Dr. G. Swanlata.

2. Key recommendations from the expert committee report

Apply an objective scoring model to assess the quality and efficiency of cow ghee production.

Regularly monitor suppliers.

Verify records related to cow milk procurement and cow ghee production.

Review quality reports.

Conduct surprise inspections and surveillance audits.

3. Procurement guidelines for high quality ghee

Ghee should be procured from dairies located within a radius of 800 km from tirumala in cow milk producing areas. The butter used should be cooked with select starter culture and boiled at 120 degrees Celsius to obtain the desired aroma and flavour aligned with regional preferences.

4. Sensory evaluation

A sensory panel should be set up along with a scientific laboratory to evaluate the quality of ghee. ghee must score at least 7 points on a 9-point hedonic scale to meet quality standards.

5. Tender conditions and price monitoring

If the tenderer quotes an unreasonably low price, an additional security deposit must be paid. Blacklisting conditions will be imposed on suppliers providing adulterated ghee, including forfeiture of security deposit and other penalties.

6. Efforts to enhance quality of ghee for prasad

The revised tender conditions will ensure procurement of pure cow ghee with desired taste, aroma and sensory properties for making sacred prasads like laddus.