Sep 7, 2012

Food ingredients’ list yet to be displayed in hotels - THE HINDU

The High Court had recently emphasised the need for regulating the prices of even hotel foods and thereby preventing fleecing by hoteliers
Even as most of the hoteliers and restaurant owners in the city have started displaying price list of foods, they are yet to comply with the provisions of the Food Safety Regulations for exhibiting ingredients used in their food.
As per the provision of the Act, the seller of the food articles is bound to display the ingredients used in foods being sold.
High Court lawyer Basil Attipetty, who had obtained an order from the consumer court for enforcing the rules relating to display of price lists, said that the regulations had made it mandatory for sellers of any food stuff to display its ingredient list in their shops.
He said that the High Court had recently emphasised the need for regulating the prices of even hotel foods and thereby preventing fleecing by hoteliers.
Mr. Attipetty said that the Ernakulam Consumer Disputes Redressal Forum had also ordered displaying of price lists of food stuff in terms of the Kerala Food Stuffs (Display of Prices by Catering Establishment) Order, 1977.
He said that some of the hotels were yet to exhibit the price list of food stuff in compliance with the forum’s order.
He had contended that as per the order, the police and local bodies and civil supplies department had the power to direct hotels and restaurants to display the price list of food stuffs.
The forum had also directed the Kochi City Police Commissioner and Superintendent of Police, Aluva Rural, to file a report after implementing the order of the forum.
He pointed out that the police officers were yet to file a report on the compliance of the directive.
The High Court had also expressed its concern over the soaring prices of hotel foods and suggested bringing in a law to hold the price line of hotel food.
Only cooking medium
The Kerala Hotel and Restaurant Association president G. Sudheesh Kumar, however, said that the hotels and restaurant owners need to mention only the medium used for cooking the food stuff as per the food safety regulations.
All the hoteliers had now only started applying for licences from the district food safety officers under new regulations, he said.
He added that all the hoteliers in the city were displaying the prices lists at their shops.
The cooking medium would be mentioned along with menu cards.
The hoteliers had been allowed sufficient time to comply with the new food safety rules, he said

FDA notice to radio channel for 'misleading' advt.


NAGPUR: The city branch of Food and Drugs Administration (FDA) has sent a notice to a radio channel saying that an advertisement aired by them violated the Food Safety and Standards Act (FSSA). The advertisement for a brand of vegetable oil claimed that the product reduced the cholesterol levels of the consumer which the authorities say is a misleading statement.
The provisions of the Act enable the FDA to act against any manufacturer making tall claims about products. The said notice has asked the advertisers to provide copies of the agreement and communication between the channel and the manufacturer to establish who is at fault. "The advertisement is under Section 24 of the Act that prevents misleading information being relayed through media. This is not the first notice we have sent to a media house. At least six have been sent so far," said Sanjay Naragude, assistant commissioner (food).
Though enacted in 2006, the Act has been implemented since 2011. This Act has been opposed by manufacturers and traders. Under the Prevention of Food Adulteration (PFA) Act 1955 that preceded it, surveillance was not very strong, say the authorities. Officials of the channel said the claims have not been made by them and they only relayed the information provided to them by the manufacturers.

Ban on Tobacco Products


The Directors of 14 Regional Cancer Centres have written letters to Government appealing for ban on sale of Gutkha and other tobacco products in the country. The aforesaid letters are part of the report on the contents of gutkha, tobacco, pan masala and similar articles manufactured in the country and harmful effects of consumption of such articles, prepared by National Institute of Health and Family Welfare (NIHFW), New Delhi in consultation with Ministry of Health & Family Welfare and submitted to Hon’ble Supreme Court in compliance with its directions in the matter of Ankur Gutka Vs Indian Asthma Society (SLP 16308/2007).

The States/UTs of Madhya Pradesh, Kerala, Bihar, Rajasthan, Maharashtra, Haryana, Chhatisgarh, Jharkhand, Gujarat, Chandigarh and Mizoram have issued orders/notifications for implementation of the provisions of the Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations, 2011 dated 1st August 2011 issued under the Food Safety and Standards Act, 2006, which prohibits the use of nicotine and tobacco in food products.

The responsibility of enforcement of the above regulations and action against the offenders lies with the Commissioners of Food Safety under the state governments, as per the provisions of Food Safety & Standards Act 2006. The information on illegal marketing and sale of gutkha, tobacco, pan masala and similar articles at higher prices is, therefore, not available with this Ministry. However, this Ministry has written to the Governments of the States/UTs to strictly implement the regulations.

The Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations, 2011 dated 1st August 2011, issued under the Food Safety and Standards Act, 2006, lays down that tobacco and nicotine shall not be used as ingredients in any food products. The Hon`ble Supreme Court in Godawat Pan Masala Vs UOI, 2004 (7) SCC 68 has held that “Since pan masala, gutka or supari are eaten for taste and nourishment, they are all food within the meaning of Section 2(v) of the (Prevention of Food Adulteration) Act.” As such, by virtue of the regulation dated 1st August 2011 issued under the Food Safety and Standards Act, 2006, read with the judgement of the Hon’ble Supreme Court on the issue, Gutkha products are food products containing tobacco and nicotine and their manufacture, sale or storage is not permitted under law. By virtue of the same regulation, Pan Masala, if it contains tobacco and nicotine, cannot be manufactured or sold.

This Ministry has written to the Governments of all the States/UTs to strictly implement the Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations, 2011 dated 1st August 2011.

The above information was given by the Union Minister for Health & Family Welfare Shri Ghulam Nabi Azad in a written reply in the Rajya Sabha today.

FSSAI take on common food adulterants

Recently, the Food Safety and Standards Authority of India (FSSAI) prepared a document that would be useful to householders while detecting common adulterants in food. Adulteration is not only an unethical practice, but also a serious risk to our health. The manual provides the testing methodology for adulterants.

FSSAI stated, “Consumers do not have sufficient knowledge about the purity and quality of the food articles they consume. Mere visual inspection does not serve the purpose, especially when adulteration has assumed a high degree of sophistication. With this view, we have developed 'Quick Test for Some Adulterants in Food', so consumers can screen their food articles.”

The manual, whose tagline is 'Eat Pure.....Live Pure....', describes adulteration of food as “a deep-rooted social evil”. It goes on to explain that among man's everyday needs, food plays a key role – sustenance. From a simple dish to the most lavish spread, food preparation is as varied and rich as our tastes.

It added, “The lure of riches and the general apathy (of those who indulge in such unscrupulous practices) towards mankind has led to adulterants being added to food. These range from stones in rice to the toxic brick and boric powder.” Adulteration of food is defined as the addition or subtraction of any substance to or from food, so its natural composition and quality is affected.

Adulteration may either be intentional (by removing substances from food or altering its existing natural properties knowingly) or unintentional (which is usually attributed to the ignorance, carelessness or lack of facilities for maintaining the quality of food). Be it intentional or unintentional, the common man suffers because the food is consumed without thorough checks.

“Milk and milk products, atta, edible oils, cereals, condiments (whole and ground), pulses, coffee, tea, confectionery, baking powder, non-alcoholic beverages, vinegar, besan and curry powder are the most common adulterated foods. Consumer awareness is the remedy for eliminating the evil of adulteration and the sale of sub-standard food articles,” the country's food regulator said.

“Two parts of the instruction manual have been developed, namely Part-I and Part-II. Part-I (which contains all the following instructions) incorporates simple testing procedures which can easily be performed at home and simply helps the consumers screen their day-to-day food articles,” it said.

“Part-II incorporates testing procedures which require specific chemicals, reagents and glassware and cover a wider range of adulterated food group. The scope of this manual is limited to small industries, food vendors, non-governmental organisations (NGOs), etc., but for detailed confirmatory tests and quantification, analysis in a laboratory is a must,” the manual stated.

Adulteration simplified
Food is one of the basic necessities of life. Although we work hard and earn to satisfy our hunger, we are usually not aware of what we consume. We may actually be eating a dangerous dye, sawdust, soapstone, industrial starch or aluminium foil! Contaminated food and drink are sources of infection, which can be avoided.

Food adulteration is an act of intentionally debasing the quality of food offered for sale by the admixture or substitution of inferior substances or by the removal of some valuable ingredient. An adulterant is any material which is or could be employed for making the food unsafe or sub-standard or misbranded or containing extraneous matter.

Food adulteration takes into account not only the intentional addition or substitution or abstraction of substances which adversely affect the nature, substance and quality of foods, but also their incidental contamination during the period of growth, harvesting, storage, processing, transport and distribution.

Food is adulterated if its quality is lowered or affected by the addition of substances which are injurious to health or by the removal of substances which are nutritious. Adulterated food is dangerous because it could be toxic and could deprive food of the nutrients essential for proper growth and development.

Food is declared adulterated if:

a substance is added which depreciates or injuriously affects it

cheaper or inferior substances are substituted wholly or in part

any valuable or necessary constituent has been wholly or in part abstracted

it is an imitation

it is coloured or otherwise treated to improve its appearance or if it contains any added substance injurious to health

for whatever reasons its quality is below the standard

More often than not, food is adulterated by merchants and traders who want to make a quick profit. But sometimes, shortages and increasing prices, consumer demands for variety in foods, a lack of awareness, negligence, indifference and lethargy among consumers and inadequate enforcement of food laws and food safety measures also lead to food adulteration.

Types of adulterants
Intentional adulterants: Sand, marble chips, stones, mud, other filth, talc, chalk powder, water, mineral oil and harmful colour

Incidental adulterants: Pesticide residues, droppings of rodents and larvae in foods

Metallic contaminants: Arsenic from pesticides, lead from water, effluents from chemical industries and tin from cans

Poisonous or deleterious substances
If a food contains a poisonous or deleterious substance that may render it injurious to health, it is adulterated. Examples are apple cider contaminated with E. coli O157:H7 and Brie cheese contaminated with Listeria monocytogenes. Mixing a poisonous substance in excess of a tolerance limit, regulatory limit or action level to reduce the level of contamination is not permitted.

Sometimes, adulterated food is deliberately mixed with good food. This renders the finished product adulterated.

Filth and foreign matter
Filth and extraneous material include any objectionable substances in foods, such as foreign matter (such as glass, metal, plastic, wood, stones, sand and cigarette butts), undesirable parts of the raw plant material (such as stems, pits in pitted olives, pieces of shell in canned oysters) and filth (namely mold, rot, insect and rodent parts, excreta and decomposition).

Economic adulteration
A food is said to be adulterated if it omits a valuable constituent or substitutes another substance, in whole or part, for a valuable constituent (for example, if olive oil is diluted with tea tree oil); conceals damage or inferiority in any manner (such as fresh fruit with food colouring on the surface to conceal defects); or any substance has been added to it or packed with it to increase its bulk or weight, reduce its quality or strength, or make it appear bigger or of greater value than it is (for example, adding water to scallops to make them heavier).

Microbiological contamination and adulteration
The fact that a food is contaminated with pathogens (harmful micro-organisms such as bacteria, viruses or protozoa) may or may not render it adulterated. Generally in a ready-to-eat food, the presence of pathogens will render the food adulterated. Salmonella in fresh fruit and vegetables or ready-to-eat meat or poultry products such as luncheon meats is an example.

For meat and poultry products, which are regulated by the United States Department of Agriculture (USDA), the rules are more complicated. Ready-to-eat meat and poultry products contaminated with pathogens, such as salmonella or Listeria monocytogenes, are adulterated (because raw meat and poultry products are intended to be cooked and only proper cooking will kill the pathogens). Raw poultry contaminated with salmonella is not adulterated.

Methods for detection of common adulterants in food

[Note: These include items mentioned in both Part-I and Part-II of the instruction manual.]

Water in milk


This is the most common example of adulteration. To detect the presence of water in milk, place a drop of milk on a polished slanting surface. A drop of pure milk will flow slowly, leaving a white trail in its wake, whereas milk that's been adulterated with water will flow immediately without leaving a mark.

Other adulterants in milk

Starch

A few drops of iodine tincture or solution are added to the milk. If its turns blue, starch is present in it.

Urea
A teaspoon of milk is put in a test tube, and half-a-teaspoon of soybean or arhar powder is added to it. The contents are mixed by shaking the test tube well. After about five minutes, a red litmus paper is dipped in it, and removed about 30 seconds later. If the litmus paper turns blue, urea is present in the milk.

Vanaspati
About 3ml of milk is taken in a test tube and about ten drops of hydrochloric acid are added to it. A teaspoonful of sugar is added to the mixture. After about five minutes, the mixture is examined. The red colouration indicates the presence of vanaspati in the milk.

Formalin
Formalin enhances the life of milk and is thus added for the purpose of preservation. About 10ml of milk in a test tube and about 5ml of concentrated sulphuric acid is added from the sides of the wall without shaking it. If a violet or blue ring appears at the intersection of two layers then it shows the presence of formalin.

Detergent
About 5-10ml of the milk sample is mixed with an equal amount of water lather. When shaken, it indicates the presence of detergent.

Synthetic milk
Synthetic milk has a bitter after-taste, gives a soapy feeling when rubbed between the fingers and turns yellowish on heating.

Synthetic milk – test for protein
The milk can be tested by using Urease strips. Synthetic milk is devoid of protein.

Test for glucose/inverted sugar
If a test for glucose with a Urease strip has a positive result, the milk does not contain glucose or inverted sugar. If it is made synthetically by adding by adding white coloured water paint, oils, alkali, urea, detergent, etc. Glucose or inverted sugar syrup is added in milk to increase the consistency and taste.

Ghee, cottage cheese, condensed milk, khoa, milk powder, etc.
About 5ml of diluted H2SO4 or concentrated HCl is added to one teaspoon full of the melted milk sample in a test tube and shaken well. If it turns pink (in case of H2SO4) or crimson (in case of HCl) it indicates the presence of coal tar dyes. If HCl does not give a colour, it can be obtained by diluting it with water.

Dairy products
Sweet curd

A tablespoonful of curd is taken in a test tube and about ten drops of hydrochloric acid are added to it. The contents are mixed by shaking the test tube gently. After about five minutes, if upon examination, it is observed that the mixture has turned red, the curd contains vanaspati.

Rabri
A teaspoon of rabri is taken in a test tube and about 3ml of hydrochloric acid and 3ml of distilled water are added to it. The contents are stirred with a glass rod, which is then removed. If, upon examination, the rod is found to have fine fibres, it shows the presence of blotting paper in rabri.

Khoa and its products
A small quantity of a khoa sample (or the sample of a product containing khoa) is boiled in water and cooled. A few drops of iodine solution are added it. If it turns blue, it indicates the presence of starch.

Chhana/paneer
A small quantity of a chhana or paneer sample is boiled in water and cooled. A few drops of iodine solution are added it. If it turns blue, it indicates the presence of starch.

Oils and Fats
Ghee/butter

About a teaspoonful each of melted ghee and concentrated hydrochloric acid are taken in a stoppered test tube and a pinch of sugar is added to it. It is shaken for about a minutes and left for about five minutes. If the acid turns crimson, it indicates the presence of vanaspati or margarine.

The test is specific to sesame oil, which is added to vanaspati and margarine, Some coal tar colours also give a positive test. If the test is positive (i.e. if the acid turns red) only by adding strong hydrochloric acid (without adding crystals of sugar) then the sample is adulterated with coal tar dye. If the red colour appears after the sugar is added and the mixture is shaken, then only vanaspati or margarine is present.

Mashed potatoes, sweet potatoes and other starches
A few drops of iodine are added to a ghee sample. Iodine, which is brownish in colour, turns blue if the sample contains mashed potatoes, sweet potatoes or other kinds of starches.

Edible oil
About 5ml of edible oil is taken in a test tube and about 5ml of hydrochloric acid is added to it. It is shaken gently and then let to stand for about five minutes. The adulterant (prohibited colour) and the oil will separate, and the former will form the upper layer.

Coconut oil
A small bottle of oil is placed in the refrigerator. Upon solidifying, the adulterant (any other oil) forms a separate layer.

Sweetening agents
Sugar
Chalk

About 10gm of sugar is dissolved in a glass of water and allowed to settle. Chalk will settle at the bottom.

Urea
Upon dissolution in water containing sugar, urea gives the smell of ammonia.

Non-permitted yellow colour
About 5ml of water containing sugar is taken in a test tube, and a few drops of concentrated HCl is added to it. If the lower layers of the acid turn pink, it indicates the presence of non-permitted colour.

Honey
A cotton wick is dipped in pure honey. Upon lighting it with a matchstick, it will burn and show the purity of honey. The presence of water (one of the two ingredients in a sugar solution) will not allow the honey to burn. If it does, it will produce a cracking sound. This test is only for added water.

Jaggery

Washing soda

A few drops of solution HCl is added to jaggery. Effervescence indicates the presence of washing soda.

Chalk powder
Jaggery is dissolved in water. If it settles down, it indicates the presence of chalk powder.

Alternately, a few drops of concentrated HCl are added to the jaggery. Effervescence indicates the presence of the adulterant.

Metanil yellow colour
A quarter of a teaspoon of jaggery is taken in a test tube. About 3ml of alcohol is added to it and the test tube is shaken vigorously to mix the content. About ten drops of hydrochloric acid are added to it. A pink colour indicates the presence of metanil yellow (a non-permitted coal tar colour) in jaggery.

Sugar solution
A drop of honey is added to a glass of water. If it does not disperse in the water, the honey is pure; but if it does, it indicates the presence of added sugar.

Bura sugar
About 1ml of HCl is added to little bura sugar. If washing soda is present, effervescence will occur. About 2gm of sugar is dissolved in water, and red litmus paper in the solution. If washing soda is present, it will turn blue.

Sweetmeats, ice cream and beverages
Colour is extracted from food articles using lukewarm water. A few drops of concentrated hydrochloric acid is added to it. A magenta colour indicates the presence of metanil yellow.

Saccharin
A small quantity of a sweetmeat, ice cream or a beverage is tasted. Saccharin leaves a sweet taste in the mouth for a long time, but it eventually tastes bitter.

Foodgrains

Wheat/rice/maize/jawar/bajra/chana/barley, etc.

These may be examined visually to see foreign matter, damaged grains, discoloured grains, insects, rodent contamination, etc.

Common adulterants in foodgrains include dust, pebbles, stones, straw, weeds, seeds, weevilled grain, insects, rodent hair and excreta.

Damaged or discoloured grain should be as low as possible since they may be affected by fungal toxins, argemone seeds, dhatura seeds, etc. A moderately excessive amount can result in risks to health. The damaged, undesirable grains should be discarded before use.

Maida
When dough is prepared from the resultant or left-out atta, more water has to be used. The normal taste of chapatis prepared out of wheat is slightly sweet, whereas those prepared from adulterated wheat will taste insipid.

Maida/rice
A small amount of maida or rice is taken in a test tube, some water is added to it and it is shaken. A few drops of HCl are added to it. A turmeric paper strip is dipped in it. If it turns red, boric acid is present.

Wheat/bajra and other grains

Ergot


(i) Purple black longer-sized grains in bajra show the presence of ergots (fungi that contain poisonous substances)

(ii) Some grains are put in a glass tumbler containing 20 per cent salt solution (20gm common salt to 100ml water). Purple black longer-sized grains of ergots floats over the surface, while the sound grains settle down

Dhatura
Dhatura seeds are flat with blackish-brown edges that can be separated upon close examination.

Burnt kernel
The affected wheat kernel has a dull appearance, is blackish in colour and smells like rotten fish.

Sella rice (parboiled rice)

Metanil yellow

When a few grains of sella rice are rubbed in the palms of both hands, the yellow colour is reduced or disappears. When a few drops of diluted hydrochloric acid are added to a few rice grains mixed with a little water, the presence of the pink colour indicates the presence of metanil yellow.

Turmeric (a colour used for the golden appearance)

(i) A small amount of sella rice is taken in a test tube, some water is added and it is shaken. If, upon dipping boric acid paper (filter paper dipped in boric acid solution), it turns pink, turmeric is present

(ii) Some rice is taken and a small amount of soaked lime is sprinkled on it for a while. If turmeric is present, the grains will turn red

DINAMALAR NEWS



Bill in LS to protect rights of street vendors


(Image for representative purpose) Bill in LS to protect rights of street vendors - Agencies (Image for representative purpose) Bill in LS to protect rights of street vendors - Agencies

A bill to protect the rights of street vendors and regulate street vending activities was introduced in the Lok Sabha on Thursday amid opposition uproar over coal block allocation.
The Street Vendors (Protection of Livelihood and Regulation of Street Vending) Bill was introduced in the Lok Sabha by Minister of Housing and Urban Poverty Alleviation Kumari Selja.
As per the provisions of the Bill, anyone over 14 years can register with the Town Vending Committee. The Committee will issue identity cards to vendors to carry out business in alloted vending zones.
The bill will also help the authorities to regulate hawking activities in public areas such as pavements and roads.
The Bill, pushed by Sonia Gandhi-led National Advisory Council (NAC), is aimed at protecting livelihood rights and social security of street vendors and regulation of urban street vending in the country and ensuring uniformity in legal framework for street vending across states and UTs.
The measure also provides for setting up of vending zones for hawkers to sell their products with minimal restrictions and without fear of being fined by municipal authorities for vending in unauthorised areas.
The Bill seeks to empower local authorities to relocate street vendors if they cause nuisance or obstruct movement of general public after issuing a seven-day notice.
Every street vendor who fails to relocate or vacate the site alloted to him after the expiry of the notice period shall be liable to pay a daily penalty of up to Rs 500 as may be determined by the local authority.

Bill in Lok Sabha to protect rights of street vendors

NEW DELHI: A bill to protect the rights of street vendors and regulate street vending activities was introduced in the Lok Sabha today amid opposition uproar over coal block allocation.

The Street Vendors (Protection of Livelihood and Regulation of Street Vending) Bill was introduced in the Lok Sabha by Minister of Housing and Urban Poverty Alleviation Kumari Selja.

As per the provisions of the Bill, anyone over 14 years can register with the Town Vending Committee. The Committee will issue identity cards to vendors to carry out business in alloted vending zones.

The bill will also help the authorities to regulate hawking activities in public areas such as pavements and roads.

The Bill, pushed by Sonia Gandhi-led National Advisory Council (NAC), is aimed at protecting livelihood rights and social security of street vendors and regulation of urban street vending in the country and ensuring uniformity in legal framework for street vending across states and UTs.

The measure also provides for setting up of vending zones for hawkers to sell their products with minimal restrictions and without fear of being fined by municipal authorities for vending in unauthorised areas.

The Bill seeks to empower local authorities to relocate street vendors if they cause nuisance or obstruct movement of general public after issuing a seven-day notice.

Every street vendor who fails to relocate or vacate the site alloted to him after the expiry of the notice period shall be liable to pay a daily penalty of up to Rs 500 as may be determined by the local authority.

State Government contemplating ban on gutka, pan masala

This is the State’s second attempt to ban the carcinogenic substance
Tamil Nadu is considering a proposal to ban gutka and pan masala throughout the State. This is the State’s second attempt to ban the carcinogenic substance.
The State Tobacco Control Cell has submitted the proposal, and it is being processed at the highest level, official sources said.
It was as early as in 2001 that the first attempt was made to ban these products. It was notified that no person shall, by himself or using any person on his behalf, manufacture for sale, store, sell or distribute chewing tobacco, pan masala and gutka containing tobacco in any form under whatever name or description it is being sold in the State.
At that stage, its implementation was stymied by litigation, explains P. Vadivelan, State Tobacco Control Officer.
However, since the implementation of the Food Safety and Standards of India Act and notification of its rules and regulations end last year, it is now possible to implement such a ban within the provisions of the Act. Under Section 2.3.4 of the Regulations under the Act, “a product [is] not to contain any substance which may be injurious to health: Tobacco and nicotine shall not be used as ingredients in any food products.”
The law is now very clear that tobacco or nicotine cannot be added to anything consumed, explains Prasanna Kannan, WHO consultant, State Tobacco Control Cell. “With this notification, we are armed with the power to implement a total ban on sale and manufacture of chewable tobacco products.”
In fact, the State Food Safety Authority can give notice to the company thus selling or manufacturing products containing tobacco and revoke its licence besides rejecting new applications for licences, according to a routable report on implementation of tobacco control provisions under FSSA organised by the International Union against Tuberculosis and Lung Disease.
Madhya Pradesh was the first to implement the ban since the new notification and subsequently other states including Kerala, Mizoram and Gujarat have also banned gutka and pan masala.
Implementation, if the ban were to come through, will jointly be done by both the State Food Safety Wing and the State Tobacco Control Cell. With a sum of Rs. 67 lakh in the kitty, Tamil Nadu heads the country in collecting fines for offences under the Cigarettes and Other tobacco products (Prohibition of Advertisement and Regulation of Trade and Commerce, Production, Supply and Distribution) Act, 2003, Dr. Vadivelan says.