High-Tech Food Lab Arrives
The sacred town of Tirumala is on the cusp of a significant technological advancement in its food quality assurance processes. The Andhra Pradesh government
is establishing a state-of-the-art food laboratory dedicated to rigorously examining the prasadam served to countless devotees. This initiative underscores a commitment to upholding stringent safety and quality benchmarks for all temple offerings. The facility, slated to begin operations next month, represents a substantial investment of approximately Rs 25 crore, a sum approved following a collaborative agreement between the Andhra Pradesh government and the Food Safety and Standards Authority of India (FSSAI) finalized in October 2024. This project is poised to significantly enhance the trust and satisfaction of pilgrims by ensuring that every item, especially the widely distributed Tirumala laddu, meets the most exacting standards of purity and excellence. The project is nearing completion, with health officials indicating that over 90% of the setup is finalized, paving the way for an imminent operational launch. This modernization effort is a direct response to the need for enhanced scrutiny in food preparation and ingredient sourcing within the temple complex.
Innovative Sensory Machines
At the heart of this advanced food laboratory are two groundbreaking imported machines: the 'electronic nose' and the 'electronic tongue,' reportedly costing Rs 3.5 crore. These sophisticated devices are designed to mimic human senses for unparalleled precision in food analysis. The electronic nose functions by detecting minute variations in aroma, capable of identifying even subtle olfactory deviations that might indicate spoilage or off-flavors. Complementing this, the electronic tongue is engineered to assess taste and purity by analyzing slight shifts in flavor profiles and textures, elements that can often elude human perception. These technologies will be particularly instrumental in scrutinizing key ingredients like ghee, a vital component in the preparation of the Tirumala laddu. Officials anticipate that these machines will provide an exceptionally detailed assessment of ghee's purity, taste, aroma, and texture, detecting even the slightest inconsistencies that could compromise quality. This technological leap promises a more objective and reliable method for ensuring the integrity of food products.
Comprehensive Ingredient Testing
Beyond the revolutionary electronic nose and tongue, the new laboratory will be equipped with a suite of other advanced analytical instruments. These include specialized sensors designed to gauge the freshness of raw materials upon arrival, as well as sophisticated microbiology testing equipment essential for detecting any harmful bacterial presence. Furthermore, the facility will house machines capable of identifying potential contaminants such as residual pesticides and even minute traces of metal. The scope of testing is extensive, covering over 60 different types of raw materials integral to prasadam preparation. This list includes staples like ghee, cashew, cardamom, sugar, almonds, jeera, water, various dry fruits, rice, raisins, and chickpeas. The introduction of such comprehensive testing capabilities signifies a proactive approach to food safety, aiming to prevent any quality issues from arising before ingredients are even utilized in the preparation of the sacred offerings, thereby reinforcing the sanctity and safety of the prasadam.
Addressing Past Concerns
The establishment of this technologically advanced food testing facility is a direct and significant response to serious past allegations concerning the use of adulterated ghee in the preparation of laddus. In November 2025, a Special Investigation Team (SIT) brought to light disturbing findings: a company based in Uttarakhand had allegedly supplied an enormous quantity of nearly 60 lakh kg of adulterated ghee to the Tirumala Tirupati Devasthanams (TTD) over a five-year period, from 2019 to 2024. This supply chain represented a substantial financial value, estimated at around Rs 240 crore. The SIT's investigation revealed that the ghee provided by Bhole Baba Dairy was purportedly mixed with substances like palm oil, palm kernel oil, palmolein, beta-carotene, acetic acid ester, and artificial ghee flavoring, among other adulterants. Alarmingly, the adulteration was reportedly engineered to artificially 'adjust' laboratory test results and to sustain the desired aroma. Adding to the gravity of the situation, the company is also accused of orchestrating a scheme involving proxy suppliers from Andhra Pradesh, Maharashtra, and Tamil Nadu to facilitate the sale of this compromised ghee to TTD, highlighting a systemic issue that this new lab aims to decisively combat.
