The joint task force uncovered industrial-scale operations where illicit manufacturers bypassed traditional cream churning and clarification entirely, formulating synthetic mixtures using refined palm oil, palmolein, hydrogenated vegetable oil (vanaspati), skimmed milk powder (SMP), industrial starch, and synthetic flavoring essences. City Police Commissioner V.C. Sajjanar confirmed that the seized inventory included 25.5 tonnes of finished adulterated ghee, 8.7 tonnes of substandard cream, 1,200 litres of palm oil, 600 litres of vanaspati, and multiple chemical flavor variants engineered to mimic the aroma, granular texture (danedaar), and appearance of genuine milk fat.

Investigations revealed an interstate raw material sourcing pipeline, with low-grade milk cream procured from suppliers across Maharashtra, Uttar Pradesh, Madhya Pradesh, Gujarat, Karnataka, and Tamil Nadu. The degree of adulteration ranged from 10 to 40 percent, while certain confiscated batches contained zero genuine dairy fat. The resulting low-cost synthetic fat was packaged in transparent pouches and jars deceptively branded as “100% Pure Desi Ghee,” “Farm Fresh Ghee,” and “Premium Natural Ghee,” lacking mandatory statutory disclosures such as FSSAI license numbers, batch codes, or manufacturing and expiry dates.

The adulterated products were systematically channeled into regional commercial food channels across Telangana and neighboring states. Primary end-users included commercial restaurants, tiffin centers, sweet manufacturers (mithai shops), industrial bakeries, event caterers, and even Ayurvedic formulation centers. Public health officials warned that regular consumption of hydrogenated vegetable fats, industrial palm derivatives, and unapproved chemical flavorings presents severe metabolic and cardiovascular risks, increasing the incidence of arterial plaque, hepatic strain, and chronic digestive disorders.