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The Central Bureau of Investigation (CBI) has filed its final chargesheet in the Tirupati laddu adulteration case, concluding that no beef tallow or lard was found in the ghee used to prepare the laddu prasadam between 2019 and 2024.
The chargesheet was submitted on January 23 before the Anti-Corruption Bureau court in Nellore.
The probe follows allegations made in 2024 by Andhra Pradesh Chief Minister N Chandrababu Naidu and Deputy Chief Minister Pawan Kalyan, who claimed that the sacred Tirupati laddu had been adulterated with "animal fat".
After the matter reached the Supreme Court, a CBI special investigation team was constituted in October 2024 to examine the allegations. The agency's final findings have now ruled out the presence of animal-derived fat in the ghee used for the prasadam during the period under review.
The CBI special investigation team (SIT) remand report had earlier observed that adulterated ghee was made by mixing ingredients such as palm oil, palm kernel oil and palmolein. Along with minimal quality of ghee, chemicals such as beta carotene, acetic acid ester, ghee flavour and other adulterants were used to adjust lab test values and maintain aroma in the adulterated ghee, said the report.
The SIT has named 36 people, including nine TTD officials and five dairy experts, as accused in the case.
The chargesheet was submitted on January 23 before the Anti-Corruption Bureau court in Nellore.
The probe follows allegations made in 2024 by Andhra Pradesh Chief Minister N Chandrababu Naidu and Deputy Chief Minister Pawan Kalyan, who claimed that the sacred Tirupati laddu had been adulterated with "animal fat".
After the matter reached the Supreme Court, a CBI special investigation team was constituted in October 2024 to examine the allegations. The agency's final findings have now ruled out the presence of animal-derived fat in the ghee used for the prasadam during the period under review.
The CBI special investigation team (SIT) remand report had earlier observed that adulterated ghee was made by mixing ingredients such as palm oil, palm kernel oil and palmolein. Along with minimal quality of ghee, chemicals such as beta carotene, acetic acid ester, ghee flavour and other adulterants were used to adjust lab test values and maintain aroma in the adulterated ghee, said the report.
The SIT has named 36 people, including nine TTD officials and five dairy experts, as accused in the case.
