Tirupati: A special investigation team (SIT) led by the Central Bureau of Investigation (CBI) has reportedly uncovered anomalies in the quality of ghee used for preparing Tirumala Srivari laddu prasadam. Preliminary findings reveal that certain suppliers violated contractual obligations and supplied substandard ghee to the Tirumala Tirupati Devasthanams (TTD).
The SIT has focused its investigation on AR Dairy in Dindigul and Vaishnavi Dairy in Penubaka, Tirupati district. During the inspections, officials assessed the production capacities of these entities and found discrepancies between their declared capabilities and actual output. Preliminary findings suggest that Vaishnavi Dairy, despite its inadequate capacity, allegedly procured ghee from other dairies and supplied it to AR Dairy, which then passed it on to TTD.
“We are analysing the supply chain to identify the origin of the adulterated ghee and ascertain the responsibility of each entity involved,” a senior investigator said. The SIT suspects that Vaishnavi Dairy procured ghee from two smaller dairies and supplied it under its name. AR Dairy reportedly depended on this supply, which was later found to be substandard.
Investigators are examining transaction records, tanker movements and GST logs to verify allegations of supply chain lapses. “Tanker movement records show deviations, with vehicles meant to Tirumala stopping at Vaishnavi Dairy to load ghee,” a source close to the investigation revealed. Earlier findings by the state vigilance department had flagged similar discrepancies.
The role of the SMS Lab, responsible for certifying ghee quality, is also under scrutiny. The SIT is reviewing the testing timelines and assessing whether certifications aligned with supply dates and met the quality standards. SIT investigators have since summoned Vaishnavi Dairy's management for questioning and are verifying records of rejected ghee consignments. Details such as tanker registration numbers, driver information and instances of quality rejection by TTD are being closely analysed.
Meanwhile, the SIT officials are also examining whether any contractual violations or quality breaches were documented and acted upon by the TTD in the past. As part of the probe, on Monday, SIT officials inspected Srivari Potu, the kitchen where laddus are prepared, to assess ghee storage and quality. They plan to visit TTD’s marketing office and godowns to review procurement processes and raw material storage. The investigation will also extend to tenders issued during the previous TTD trust board’s tenure to identify potential lapses.
