Himalaya Harbinger, Rudrapur Bureau.
TIRUPATI: Despite the ongoing controversy surrounding the alleged adulteration of ghee used in the preparation of Tirumala Srivari Laddu Prasadam, its sales have remained robust on the hill town. Over the past four days, the Tirumala Tirupati Devasthanams (TTD) has sold more than 14 lakh laddus.
The controversy arose after a report from the National Dairy Development Board (NDDB) suggested the presence of foreign fats in the ghee used in the preparation of laddu prasadam. This had caused concern among millions of devotees across the world. It had been expected that demand for the sacred laddus will fall.
However, the TTD, led by its executive officer J. Syamala Rao and additional EO Ch. Venkaiah Chowdary, quickly addressed the issue. The devasthanam ensured that stringent testing procedures are followed and only top-quality pure cow ghee is used.
Sales data reveal that the controversy has not affected the demand. Between September 19 and September 22, when the controversy peaked, TTD sold over three lakh laddus each day September 19, 3. 59 lakh laddus, September 20, 3.17 lakh, September 21, 3.67 lakh, and September 22 3.60 lakh laddus
Devotees too have expressed satisfaction with the quality of the prasadam. “The laddus taste even better now. The aroma of pure ghee reminds me of the prasadam from my childhood visits,” said Lakshmi Narayana, a pilgrim from Vijayawada.
Ramesh Kumar, a devotee from Bangalore, stated, “There’s a noticeable difference in texture and flavour.”
TTD EO Syamala Rao has assured devotees that the temple is implementing stringent quality control measures to maintain the purity of laddus.
“The trust of our devotees is paramount. We are committed to upholding the sanctity of the Srivari Laddu,” he underlined.
Incidentally, despite the initial controversy, TTD has continued producing Srivari Prasadam Laddus at the same rate. The temple kitchen produces around 3.5 lakh laddus daily to meet the demand.
