Could Tirupati’s problems help clarify the history of ghee adulteration?
He had to repeat the question before Dueera clarified that good ghee never came from dead animals.
Hurryshunker suggested that the ghee he was selling was meant for lamps, not human consumption. Dueera said “I have never seen it used in lamps.”
When his advocate asked how long ghee stayed good, presumably hoping to establish it as perishable, Dueera said he had seen good twoyear-old ghee in Afghanistan. When asked if he knew about degrees of purity in clarified butter (ghee), Dueera’s response was almost philosophical: “I should say a thing was clarified when it is clarified.” (He lost his case and was fined ₹50.)
Tirupati’s ghee drama reminds us that all too often, very little is clarified with ghee. There is a long history of adulterating it, both with fats rendered from dead animals and with vegetable fats, which can be natural like kokum butter or manufactured like vanaspati. The fact that vanaspati, made from vegetable oils solidified through the hydrogenation process, successfully sold itself as ‘vegetable ghee’ is another source of confusion, since ghee is considered vegetarian, though, as Dueera noted, it is technically an animal fat.
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