With the festival of colours round the corner and markets of the capital city abuzz with hectic activity, it’s also time for mouth watering sweets, the demand, sale and purchase of which has witnessed a sudden surge upwards. With an increase in demand of sweets, along with several other edible commodities, the probability and magnitude of adulteration also amplifies manifolds.
It is not only products, like sweets, salty mixtures, papad and other eatable items, which are likely to be adulterated, even raw material used for preparing them are being watched by authorities.
Khoya (thickened milk) is consumed in the highest quantities in the variety of sweets so it is the most likely to get adulterated. Refined palm stearin, a non-edible by-product of crude palm oil, is used as an adulterant in vanaspati. Stearin is largely used to manufacture soaps. Khoya is prepared by mashing blotting paper and toilet paper in milk and synthetic khoya is adulterated with urea. “During Holi there is a rush in the market and one should buy Khoya and other sweets only from genuine places, said Deepika Sood, a homemaker.
Though the Additional Chief Medical Officer (ACMO) M.M Sengupta said, “Keeping in mind the health of Ranchiites we are continuously conducting inspections at various shops. Sampling of products is also being done if any adulteration is found then strict actions would be taken against those indulging in it.”
Markets are flooded with all kinds of sweets prepared in bulk for sale in Holi. People should be careful while buying milk products and an awareness is needed to check the sale of adulterated food products.
As a customer, how can you ensure that the pedaa or barfi you pick up is pureIJ “The food colour they use or the mava could be adulterated. The foremost thing you can do is buying items only from an authentic shop and understand that someone who may be offering cheaper rates might be using cheaper products,” said Mahesh owner of Jodhpur sweet shop at Shajanand Chowk.
The ACMO further added, “To maintain track in the district, we have deployed three food safety officers responsible to keep a tab on adulteration.” People should try as far as possible to buy whole spices and grind them at home or purchase properly packed spices with informative labelling of standard FPO, ISI or AGMARK certified companies. “Even juice vendors and corners are advised to maintain spic and span conditions at the time of festival,” he added.
With the new Act coming into force, the cases are now decided within three months and the official can fine the culprit up to the maximum of Rs 3 lakh and in case of adulteration which is injurious to health the fine can be of a maximum of Rs 10 lakh. These steps will certainly deter those who play with the health of consumers for profit in festive season.
Although it is not possible to ensure purity of food items on mere visual examination when the toxic contaminants are present at micro level, it can only help detect insects, fungus and foreign particles. “Due care should be taken by consumers at the time of purchase of food after thorough examination. Secondly, label on packed food is important for knowing the ingredients and nutritional value. It also helps check the freshness of the food and period best to use it before. Customers should avoid food from unhygienic places and under unhygienic conditions,” said Anita Verma, a school teacher.