Food safety officials have warned jaggery producers not to involve in manufacturing adulterated items that are harmful for consumption.
There are 272 jaggery producers in the district with more than 90 per cent present in Karuppur area. About 50 to 75 farmers own their own sugarcane field and the processing units while the rest purchase sugarcane from farmers and run their units. They produce around 155 tonne jaggery everyday and sell it in wholesale market in Shevapet.
White sugar, super phosphate, chemical dye, soda power and chemicals are mixed by one group of manufacturers to produce bright yellow jaggery.
This adulterated jaggery is sold at Rs. 1,350 for a 31 kg pack. But jaggery in pale and dark colours, produced without adding sugar or other chemicals, is sold for Rs. 1,050 for a 31 kg pack in the market.
Members of Karuppur Zone Jaggery Manufacturer Farmers Association said that though they produced jaggery without adulterating the contents, they were not getting the right price.
“Increase in labour cost, manufacturing cost results in loss to us. Adulteration should be stopped and all should get the fair price”, they added.
As per the Food Safety and Standard Regulations, 2011 (Food Product Standards and Food Additives), a maximum of 70 ppm sulphur dioxide is allowed in the preparation of jaggery.
But of the nine samples taken from producers and at retail outlets, the presence of sulphur dioxide was between 350 to 1,500 ppm.
Consumption of these jaggery will lead to health problems and even cancer, warns, T. Anuradha, District Designated Officer, Tamil Nadu Food Safety and Drug Administration Department.
She told The Hindu that very harmful to health and producers were warned sufficiently not to use white sugar during production of jaggery.
The department has asked merchants not to purchase adulterated jaggery. A meeting was held on Wednesday in which 150 producers have given written assurances that they would not involve in such activities.
There are 272 jaggery producers in Salem district with more than 90 per cent in Karuppur area
There are 272 jaggery producers in the district with more than 90 per cent present in Karuppur area. About 50 to 75 farmers own their own sugarcane field and the processing units while the rest purchase sugarcane from farmers and run their units. They produce around 155 tonne jaggery everyday and sell it in wholesale market in Shevapet.
White sugar, super phosphate, chemical dye, soda power and chemicals are mixed by one group of manufacturers to produce bright yellow jaggery.
This adulterated jaggery is sold at Rs. 1,350 for a 31 kg pack. But jaggery in pale and dark colours, produced without adding sugar or other chemicals, is sold for Rs. 1,050 for a 31 kg pack in the market.
Members of Karuppur Zone Jaggery Manufacturer Farmers Association said that though they produced jaggery without adulterating the contents, they were not getting the right price.
“Increase in labour cost, manufacturing cost results in loss to us. Adulteration should be stopped and all should get the fair price”, they added.
As per the Food Safety and Standard Regulations, 2011 (Food Product Standards and Food Additives), a maximum of 70 ppm sulphur dioxide is allowed in the preparation of jaggery.
But of the nine samples taken from producers and at retail outlets, the presence of sulphur dioxide was between 350 to 1,500 ppm.
Consumption of these jaggery will lead to health problems and even cancer, warns, T. Anuradha, District Designated Officer, Tamil Nadu Food Safety and Drug Administration Department.
She told The Hindu that very harmful to health and producers were warned sufficiently not to use white sugar during production of jaggery.
The department has asked merchants not to purchase adulterated jaggery. A meeting was held on Wednesday in which 150 producers have given written assurances that they would not involve in such activities.
There are 272 jaggery producers in Salem district with more than 90 per cent in Karuppur area
Effective enforcement .Appreciated ....
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