KMF to supply 350 tonnes of ghee for Tirupati laddu

After controversy over prasadam, Karnataka Milk Federation clarifies it has nothing to do with adulterated ghee, but has now participated in tender process after AP govt request

In light of allegations regarding adulterated ghee mixed with animal fat used in the preparation of Tirupati laddus, the Karnataka Milk Federation (KMF) has been awarded fresh orders to supply ghee for the iconic sweets. Bheema Naik, chairman of KMF and director of Bellary Milk Union, clarified, “KMF has no connection to the substandard ghee supplied, as the allegations target a different company. In fact, KMF’s ghee was last supplied to Tirumala Tirupati Devasthanams (TTD) in 2020.”

Historically, KMF supplied approximately 4,000 metric tons of ghee to TTD annually from 2013 to 2018. In 2019, during the coalition government, this supply was reduced to 1,700 metric tons. Since then, KMF has not provided any ghee to TTD. Naik emphasised that last year, the federation was unable to participate in TTD’s tendering process due to the low prices quoted, which did not reflect the quality of their ghee.

As a result, TTD sourced ghee at a lower cost from other suppliers, leading to the current issues. Naik pointed out that the Andhra Pradesh government affirmed the original quality of Nandini ghee and requested its procurement. In response, KMF participated in the tender process and emerged as the lowest bidder for an order of 350 metric tons.

“Nandini ghee will be used for Tirupati laddus and expressed readiness to meet any future demand. We have pride in utilising milk sourced from Karnataka farmers for this purpose. The federation remains prepared to supply ghee as tenders are called every quarter,” Naik added. It may be noted that TTD is now procuring Nandini ghee at Rs 475 per kg from KMF. The ghee is used to prepare and distribute three lakh laddus daily.

In 2023, BM reported that Nandini ghee would no longer be used for Tirupati laddus, citing an interview with Naik. During last year’s interview, Naik had mentioned that they maintain the highest standards for ghee and that Nandini ghee had been used for the laddus until that time. He had explained that, despite their commitment to providing the highest quality ghee, they were unable to supply it at a low cost.

The controversy arose after J Syamala Rao, a senior IAS officer, assumed the role of executive officer at the TTD in June. He initiated measures to improve operations and ordered an investigation into concerns about the declining taste and quality of the prasadam. Rao, who held a press conference on Friday, stated that suppliers exploited the absence of an in-house testing facility and did not utilise external labs effectively. “Recent lab tests revealed the presence of animal fat and lard in samples, leading to heightened scrutiny.

The decline in ghee quality stemmed from the lack of testing infrastructure and unreasonable pricing. Chief Minister N Chandrababu Naidu had previously raised concerns about the ghee’s quality, prompting TTD to warn suppliers of potential blacklisting for substandard products. After discovering that four truckloads of ghee failed quality checks, samples were sent for analysis, confirming adulteration with pig fat. TTD has halted supplies and initiated blacklisting procedures against the contractor, with legal actions to follow.” TTD sources noted that while cow ghee was previously procured from the blacklisted contractor at Rs 320 per kg, the trust is now purchasing it at Rs 475 per kg from KMF.

Only Nandini ghee for state temples

Amid the controversy over the laddu prasadam at Tirumala Temple, the Karnataka Muzrai Department has issued an order to all temples under its jurisdiction. The directive mandates the use of ‘Nandini’ ghee for preparing prasadam. The decision comes as part of efforts to ensure uniformity and quality in the preparation of offerings at temples across the state.