The glossy, spotless and rich
colour of the fruits and vegetables in the market, can be truly
alluring. However, while carefully selecting the perfect-looking produce
from the market, are we choosing toxins for consumption? Yes, say
experts. While the State government is bending over
backwards in its efforts to ensure safe produce under the Food Safety
Scheme, the results of the recent research conducted by the Kerala
Agricultural University’s Pesticide Residue Research and Analytical
Laboratory, Vellayani, point out that it could be a herculean task. “The
research was conducted over the past five months with each sample
tested for the presence of nearly 120 compounds. Since it costs Rs 6000
for testing one sample, the research was carried out only in
Thiruvananthapuram as an initial phase. It will be extended to other
districts in the coming months to prepare a detailed state-wide
report,” says Dr Thomas Biju Mathew, who led the research process at
the Vellayani Lab. The research tested 1024 samples, out of which
226 tested positive for pesticide residue. Seventy eight of these
samples and nearly 15 types of vegetables exceeded the Maximum Residue
Limit. Most of the produce is imported from other states and hence
imposing regulations would be difficult say authorities. “We are now
planning a two step awareness and prevention campaign at the producer
and the consumer levels. The consumer level campaign has already begun
and we are providing directions for removing pesticide residue in a home
environment. We are also planning on providing a safe-to-eat tags for
vegetables to help consumers. However, it would be difficult to
implement it on a large scale in a time bound manner,” adds Dr Thomas. Recently
on a television show, Raj Kalesh, popular TV show host, declared
emphatically, “80 per cent of our youth are going to die of cancer due
to consumption of adulterated food.” He argues that most of the produce
are crammed with chemicals, many of them carcinogenic.
“Fruits
are ripened using fumes, the colour of pulses and cereals are enhanced
using chemicals like zinc oxide, potassium carbonates, lead chromate,
Sudan dyes and so on. Even the matta rice that we buy are coloured using
a mix of rice bran oil and zinc oxide,” he says. According to Kalesh,
bug and pest ridden produce available in local shops and ration stores
though we despise them, are safer than their polished and packaged
counterparts. He says that the presence of pests indicates that the
produce is organic and natural, unlike most products in the market today
which do not decay for weeks because of chemical preservatives. “Many
practises like the use of wax on apples and the use of many dangerous
gases for ripening of fruits were identified and banned. However, one
adulterant seems to be replacing the other in the market. Consuming some
of these adulterants in large quantities or for a long period of time
is likely to severely affect health and can lead to ulcers, tumours and
cancers,” says Dr Anjali, a nutritionist in Kochi. Though
the Food Safety Department in Kerala acts as a mechanism to curb such
malpractices and adulteration, it has its limitations. “We currently
have only three Food Safety Laboratories and one laboratory to
check foodstuff in Sabarimala. We need better infrastructure and
better laboratories where adulteration can be properly monitored,” says
Mohammed Rafi, Food Safety Officer, Kozhikode.
There are
numerous government initiatives like the Farm to Fork scheme that is in
effect, but the implementation part is wanting. Shortfall in manpower
poses a major problem. “The licensing part of the Food Safety
Procedure’s responsibility was transferred from boards like the TSA,
MFPO and SPO to the Food Safety Department. But the manpower of the
department remains the same. Additional staff is urgently required
for the effective implementation of such schemes,” points out Mohammed
Rafi.
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