The Odisha government has decided to check the quality of the ghee used in the Puri Jagannath temple following the controversy over the use of animal fat in making laddoos at Tirupati temple in Andhra Pradesh.
Although no complaints of adulteration have surfaced, the state’s food safety wing has been asked to initiate steps in testing the ghee used for cooking Mahaprasad and lighting diyas in the Puri temple.
Siddharth Shankar Swain, collector, Puri, told reporters: “Though there has been no allegation of adulteration of ghee, we have decided to check the quality of the ghee being used in making the Mahaprasad. The ghee used for cooking the Mahaprasad (prasad for the deities) and Baratai Bhog (prasad on order) will be examined.”
Swain said he would take up the case with Omfed (Odisha State Cooperative Milk Producers’ Federation Limited), the supplier of ghee to the temple. “To maintain the standard of the ghee as well as the food, we will also hold talks with the Suara and Mahasuara Niyoga (those who are responsible for cooking the Mahaprasad).”
Narayan Mekap, secretary, Suara Niyoga, told The Telegraph: “Mahaprasad is cooked for more than 50,000 people daily. On special occasions and festivals, the number even crosses one lakh. We procure the ghee from Omfed. Besides the Mahaprasad, Sukhila Bhog is prepared daily for devotees.”
He said: “We also need to ascertain that good quality ghee is being used for the Mahaprasad. We do not have the necessary equipment and time to check the quality of food every day. The devotees should have a feeling that the ghee used in the making of Mahaprasad is standardised. Devotees come here with hope and no one should play with that.”
At present, the cost of a diya ranges from ₹5 to ₹1,000 and a bhog thali costs ₹50.
Earlier, there was an allegation that adulterated ghee was being used in diyas. “Now we are not allowed to use ghee from other companies. For the diyas, we are only using ghee supplied by Omfed. But it’s very difficult to sell a diya at ₹5,” said a shopowner.
