FSSAI Initiates Probe into Alleged Adulteration of Prasadam at Annavaram Temple Amid Rising Concerns

In response to growing accusations regarding the adulteration of the renowned Srivari Laddu prasadam in Tirumala, officials from the Food Safety and Standards Authority of India (FSSAI) have now widened their investigation. On Saturday, they collected samples of the prasadam distributed at Sri Veera Venkata Satyanarayana Murthy temple in Annavaram, located in the Kakinada district. This marks a significant move by FSSAI to ensure food safety in temples, following similar concerns raised at other sacred sites.

FSSAI officials, under the guidance of Kakinada district controller B. Srinivasa Rao, took samples of the prasadam and key ingredients used in its preparation, such as yellow gram, sugar, jaggery, ghee, and cashew nuts. These samples have been sent to FSSAI-certified laboratories for thorough testing, with results expected within 15 days. Srinivasa Rao assured the public that if any adulteration is detected, strict action will be taken, as FSSAI is committed to maintaining the quality of edible items offered to devotees.

The intervention by FSSAI follows allegations that substandard ghee, jaggery, and cashew nuts have been used in the preparation of prasadam at the Sri Veera Venkata Satyanarayana Murthy temple. Reports also suggest that the temple’s executive officer was aware of the declining quality but did not take corrective measures, fueling further controversy.

Political parties have taken note of the situation, with both Telugu Desam Party (TDP) and BJP demanding a full-fledged investigation into the matter. Former Pithapuram MLA S.V.S.N. Varma from TDP raised concerns over the quality of ghee supplied by Rythu Dairy to the Annavaram temple, which he claims is of inferior quality. Varma highlighted a significant price variation, noting that while Rythu Dairy charges ₹538 per kg for ghee supplied to Annavaram, it only charges ₹344 per kg for ghee supplied to the Sri Varaha Narasimha Swamy temple in Simhachalam. He urged the state government to look into both the quality and pricing discrepancies.

A BJP spokesperson added that the investigation should not be limited to Annavaram alone. He called for a thorough examination of the quality of prasadam in all major temples across Andhra Pradesh and Telangana, urging authorities to inspect all key ingredients, not just ghee.

Meanwhile, efforts are being made to improve prasadam quality standards. The Food Testing Laboratory at the School of Food Technology, Jawaharlal Nehru Technological University Kakinada (JNTUK), has trained the staff at Annavaram temple on the best practices for preparing high-quality prasadam. M. Ramesh from the JNTUK School of Food Technology confirmed that water quality supplied to devotees at the temple is up to the mark, based on their tests.

In related developments, N. Ramesh Babu, the assistant executive officer (AEO) of Sri Durga Malleswara Swamy Varla Devasthanam (SDMSD) in Vijayawada, has been transferred to Sri Venkateswara Swamy temple in Dwaraka Tirumala. His transfer followed complaints about the use of substandard ingredients for prasadam preparation at the Durga temple. Additional commissioner of endowments, K. Rama Chandra Mohan, issued the transfer order, citing the growing concerns over quality control.

The outcome of the FSSAI investigation is eagerly awaited, as devotees across the Telugu states seek reassurance that the sanctity of prasadam, a key element of temple offerings, remains intact.