MAALAI MALAR NEWS

DINAKARAN NEWS

Kerala food authority has toll-free number for calcium carbide plaints

Kerala’s food safety authority has a toll-free number (1800-425-1125) in place. People can dial the number and lodge complaints about the use of calcium carbide to ripen mangoes and other fruit. Ernakulam is among the districts worst hit by artificial ripening, and food safety officers (FSO) in the district have swung into action to curb the malpractice, following a recent order issued by K Anil Kumar, the southern state’s food safety commissioner.

Food authorities from Maradu seized 620kg spurious fruit from the Agriculture Urban Wholesale Market (AUWM) in Ernakulam, which was, ironically, regarded as a major supplier of naturally-cultivated fruit and vegetables. Kumar said, “Nowadays, traders are using illicit methods to ripen the produced fruit in order to meet the growing demand for them in the market. There are a number of safer methods to ripen fruit artificially, but they prefer to use calcium carbide.”

“The use of calcium carbide to ripen the fruit has increased drastically, and the issue has also been discussed with Kerala’s neighbouring states, Karnataka and Tamil Nadu, because the flow of the artificially-ripened fruit to Kerala is mainly from these states,” added Kumar, urging people who buy mangoes to be careful while doing so, lest they purchase fruit that has been ripened using the chemical. 

He also urged the FSO to educate people to find the artificially-ripened fruit. “People should be able to identify fruit that has been ripened artificially. These would smell the same as calcium carbide, and the fruit would consistently be yellow, unlike naturally-ripened ones (which have different shades). Even the taste would be different, vis-a-vis naturally-ripened mangoes,” Kumar informed, reiterating that the toll-free number be dialled without any hesitation.

Dinamani News

District gears up for chithirai fest

MADURAI: The temple city is all set to host the famous chithirai festival as the district administration conducted a meeting to discuss the preparation and precautionary measures.

The meeting, chaired by the district collector L Subramanian stressed on drinking water, sanitation and safety of the lakhs of devotees who would throng the city over the next two weeks to witness the festivities including the celestial wedding, car festival and entry of Kallalagar into the river Vaigai on May 14.

The district collector urged the corporation officials to identify important areas to place temporary water tanks to quench the thirst of the devotees. Drinking water should be given priority and elaborate arrangements should be done to meet the water requirement for the lakhs of devotees from several districts. He instructed the officials to ensure safe drinking water in all the needy places.

A large number of chain snatching incidents during the festive season, especially during the celestial wedding, where thousands of devotes would congregate would be reported. The collector urged the district and city police officials to ensure ample security measures are in place to make sure the devotees are free from any threat.

Subramanian also urged the officials to ensure adequate number of sanitary workers is deployed at the places where thousands would throng the celebrations. The cleanliness of the city should be maintained, he instructed. He also appealed to the food safety officials to ensure that quality free food is served during the celestial wedding. Apart from that several people would be offering free food during the festive season.

With the Vaigai river dry yet again, an artificial pond is being created. Water carried through tankers would be filled in the tank, where the famous Alagar's entry into the river would take place.

Preparations on for Chithirai festival

Officials attend meeting, discuss requirements 

Ahead of the fortnight-long Chithirai festival, which is expected to be witnessed by about a million people from far and near, the district administration convened a preliminary meeting attended by officials from various departments on the requirements ranging from basic needs to infrastructural facilities.

District Collector L. Subramanian, who presided over the meeting discussed the role and duties of each department and their level of preparedness. The annual festival would begin from April 30. At a time, when drinking water was posing to be a big problem across Madurai city and peripheries, the allocation for the festival was discussed in detail.

The alternative arrangements and the mode of supply was listed out by the Corporation officials.

Owing to the dwindling level of water in the Vaigai dam, water would not be released for the spectacle of Lord Kallazhagar’s descent into the Vaigai on May 14, Mr. Subramanian said. “A small pit will be dug and filled with water which will be used during the ceremony,” he explained.

Stating that there would be mass movement of people, he said that a large posse of policemen and officials would be deployed to keep a check on instances of theft and pick-pocketing.

City Health Officer Yasodha Mani stated that additional sanitation workers would be deployed around the temple during the days of the festival. “Garbage will be cleared systematically and sanitation facilities will be in place in the areas surrounding the temple,” she said.

The Collector directed the Health Department to set up temporary dispensaries to administer first aid in the event of any emergency and treat cases of dehydration and sunstroke. In addition to this, the Health department will also have ambulances on standby.

While many people will organise ‘annadhaanams’ or public distribution of food during the festival, Food Safety Officials (FSO) will test them if distribution was on a large scale.

Speaking about the transport facilities in place, Mr. Subramanian said that the transport department would operate additional buses for the benefit of the devotees who will travel from mofussil areas to the city.

SC stays trial court order

Food adulteration case

SRINAGAR: Supreme Court Monday stayed the trial court orders against two private food manufacturing companies of Kashmir which were penalized and also feared closure.

The division bench of Supreme Court while staying the series of orders passed by the Jammu and Kashmir High Court against the Kyhber Milk Processing Plant and Rehmat Spice Processing Plant observed: “The J&K High Court should not proceed in the matter of PIL No 1/2012 when the Supreme Court is hearing the appeal.”

Senior counsel, Zaffar Shah, who appeared on behalf of the two private companies, said that the Apex court passed the order in light of series of orders including Rs 10 crore penalties on each company passed by the state High Court.

Both the companies had approached the Apex Court with their appeals against the trial court orders.

After hearing State respondents and the counsel of the companies, the Apex Court posted the matter for further consideration in August 2014.

Earlier, a three judge bench of the Supreme Court stayed the trial order dated February 13, 2014. The Court had observed that the High Court should not have proceeded in the matter when the Supreme Court was hearing the appeal.

The High Court had asked the government to submit analysis reports of samples lifted from food items marketed by these companies in compliance of order dated February 13, 2014.

On December 23 while taking cognizance of a report on sale of “adulterated food” items, the High Court had imposed Rs 30 crore costs on three food-processing companies including two Kashmir-based companies, Khyber and Kanwal. The third company was Delhi-based Avon Agro Industries Pvt Ltd.

However, the Apex Court stayed that order of imposing Rs 10 crore on these companies which had been challenged by Khyber Agro Milk Farms Limited and the petitioner company was asked to approach the Jammu and Kashmir High Court for its vacation.

A Public Interest Litigation (PIL) regarding food safety has been submitted in the court seeking directions to the state for enforcing Food Safety Standards Act, 2006 and rules made there under with reasonable promptitude.

On February 25, the High Court directed the government to lift samples from the milk marketed by M/S Khyber Agro Milk Farms once a week and forward the same to laboratory for analysis and file report in the Court.

While as on April 7, the Court directed Commissioner Food Safety to constitute a panel of experts to inspect the milk processing unit of Khyber Agro Milk Farms and file a comprehensive report by the next date of hearing on April 28.

Lack of FSSI logo delaying Bisleri's entry into beverages: Chauhan

Mumbai, April 28: 

Bureaucratic hurdles have led Ramesh Chauhan, Chairman of Bisleri International, to delay his entry into the beverage segment this summer. 

The erstwhile owner of iconic brands like ThumsUp and Limca is waiting to get clearance from the Food Safety & Standards Authority of India for creating a new beverages category in the area of functional fortified drinks targeting youth. 

“We have to go through the Food Safety and Standards Authority to enter a new category and there are bureaucratic delays since the product has to be approved by them. At the moment, the beverage that we are considering is only on paper and we are still trying to define it and it may take months before we launch it,’’ says Chauhan. 

The Food Safety and Standards Authority of India has been created for laying down science-based standards for food articles and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption. All food-based products have to carry the FSSI logo. 

“Our whole idea is to create a new beverage category which will not just limit itself to the health platform. It will be a youth-oriented product and we are still trying to define the new category. In beverages, if you do not have a new category, the product will get lost in the clutter,’’ he added. 

Ramesh Chauhan along with his elder brother Prakash Chauhan made history when they sold their iconic brands — ThumsUp, Limca and Citra to Coca-Cola nearly two decades ago. Today, they are ready to make a splash again in beverages with "differentiated" products to create their own niche in the already cluttered beverage segment. While Prakash Chauhan believes he has already found the "niche" by creating a coffee flavoured carbonated drink, younger brother Ramesh Chauhan has been delayed in creating a new beverage category with a "differentiated" product. 

"We have to be different and unless we create a new category there is no point in launching a beverage brand it now. While it is not going to be regular cola, energy or juice brand, it will be youth oriented and its launch will happen only after the monsoon months," he added. 

Meanwhile, his elder brother Prakash Chauhan believes he has already created a niche in the carbonated drinks category (CSD) with Café Cuba. Having test launched the product early this year, it is now poised for a national launch with target to make it a Rs 1,000 crore brand in the next 18 months. 

Nadia Chauhan, Joint Managing Director, Parle Agro, said: "We had decided to re-enter the cola category with a differentiated product to have an edge in the Rs 15,000 crore CSD category and will be investing Rs 50 crore this year towards building the brand.’’ 

Café Cuba is also expected to get manufactured by franchises in markets like Africa, Middle East and Europe.

RAW TO RIPE IN 24 HOURS MANGOES COULD BE RIPE WITH TROUBLE

It’s No Longer Just Traders; Farmers Too Are Using Chemicals To Turn King Of Fruits Yellow Faster

Garbed in a rich yellow coat with a smattering of green, the ‘king’ of fruits rests in the cool interiors of retail outlets or sits in dusty roadside stalls, waiting to be picked. For many customers, mangoes are the first choice this season but few realize that look of the fruit has little to do with its lineage and more with the chemicals used to ripen it. 

With mangoes off to a weak start this summer, there is a rise in instances of the fruits being artificially ripened to meet the growing demand. Officials in the food safety department are gearing up to net vendors indulging in the practice, but say it is going to be tough to curb it this year as farmers themselves are resorting to the practice. 

“Usually artificial ripening — most commonly with calcium carbide — is done once the produce reaches the vendors,” said a senior official in the food safety department. “But following the raids we conducted last year, we believe that vendors are asking farmers to use chemicals to avoid being caught,” he said. 

Starting this week, the food safety department will undertake a series of raids at godowns in Koyambedu, T Nagar and Mylapore. “If chemicals like calcium carbide are used, the fruits become ripe within 24 hours instead of, say, 72 hours. This time with the supply being low, we have stepped up vigilance,” said the official. 

Farmers clear all the fruits from the tree at one go, including mangoes that are green. The harvest is transported to a godown by vendors and retailers and artificially ripened with calcium carbide, which is reported to have carcinogenic effects, and ethephon, an insecticide. Another method involves lighting a kerosene stove or incense sticks in closed rooms and ‘smoking’ the fruits till the skin turns yellow. Experts say these mangoes look bright yellow and have a longer shelf life but are dangerous to eat. 

Calcium carbide is banned under Section 44A of the Prevention of Food Adulteration Act, but is widely used by fruit merchants. The chemical in solid form is kept wrapped in paper among the fruits. It reacts with water to form acetylene, which catalyses the ripening process. 

Many vendors admitted to indulging in the practice to meet the demand. “People often pick mangoes that look big and yellow. It is hard to find such mangoes if you let them ripen naturally,” said K Ramesh, a vendor in Koyambedu, who said he adopted artificial methods occasionally. “The demand is high and supply weak,” he said. 

Medical experts say calcium carbide may contain traces of arsenic and phosphorous, which could damage the kidney and liver and cause ulcers and gastric problems. “If they are artificially ripened, mangoes could pose serious health hazards even if they are eaten in moderate measure,” said surgical gastroenterologist Dr R Surendran, citing diarrhoea and abdominal cramps as examples of medical problems. 

ekatha.ann@timesgroup.com SPOT THE DIFFERENCE | A few pointers to help you distinguish an artificially ripened mango from an organic one 

Colour: Artificially ripened mango will have patches of green that will be clearly distinguishable from the yellow, or an unnaturally bright yellow colour. The skin of a naturally ripened mango will be a uniform blend of yellow and green 

Taste: 

Artificially ripened mangoes cause a slight burning sensation in the mouth Colour of pulp: In a naturally ripened mango, the pulp is a bright reddish-yellow. In an artificially ripened mango, there will be patches of light and dark yellow Juice: A naturally ripened mango will be sweet and have a lot of juice,  while artificially ripened ones have little or no juice

City surrenders to Mango mania

The king of fruits has arrived in the city and the people are going gung-ho about this all time faviroutie seasoned fruit. Despite priced a little high than last year; people are showing no qualms in enjoying the tasty, healthy and exotic mangoes. 

Maavinhann bandidya? (Have the mangoes arrived?), is the most common question one asks or hears during the early days of April. The answer is yes! The king of all fruits seems ubiquitous, so much so that it’s difficult to elude its sight over a stroll through the lanes of the city. And the sense of hoopla that it brings to life in an exquisitely subtle manner is a pleasant paradox. Alphonso, Rajpuri, Badami, Sakkargutti and many more varieties have already entered the market and the prices are expected to go down quickly in coming days. It is going to be maavinhannin kaala! (Season of mangoes)

JP Nagar is distinguished for its rich cultural background, with several communities famous for their food, frolic and festivities, and with the mangoes added to the already extravagant platter, the fun can only get better. Pickles are already prepared in big jars in many of the households and the ripened fruits have been eagerly awaited. During April and May, the months known for auspicious dates according to the Hindu calendar, there will be a lot of festivals and marriages, and the king of fruits will undoubtedly be a major ingredient for the menu. 

“The list of eateries that can be dished out of mango is ample. There is Amras, mango rice bath, mango chutney, seekarane (squashed mango), lassi, burfi, salads and so on. Now we also have mousses, biscuits, pastries, smoothie and other non traditional dishes as well,” says Madhuchandra, a caterer. He also stated that the customers prefer these dishes over the others for one, they are non perennial and two and they are special yet cheap.

The restaurateurs too have cashed on to the people’s craze. Rajdhani for example, are running a festival under the name Aamlicious. Sandeep Chauhan, the Captain of Rajdhani restaurant at Bangalore Central, JP Nagar listed out the aam-dishes.” Aamras will be available daily; along with that aam ki sabzi, aam ki roti, lassi, sweets and a special dish will be served on different days,” he said.

“Mangoes taste so good that people forget they are also healthy!” says Bhattacharjee, a botanist. They prevent cancer, lower cholesterol, improve skin and eye sight, help in diabetes, improve digestion and sex, and also boost immune system”, he said. He also said that mangoes act as a remedy for heat stroke, a vital point considering the present scorching weather.

Amidst the buzz, one has to be careful not to buy artificially ripened fruits. Harmful chemicals like calcium carbide might be used for artificial ripening; about sixty percent of mangoes harvested early in the season are expected to be ripened by calcium carbide, an act liable for punishment under the Food Safety and Standards Act, 2006. 

Artificially ripened mangoes, unlike natural ones will not have a good aroma. Though they have a yellow outer skin, the tissue inside will not be ripe and will be dry and less juicy than the ripened ones. Fruits that have a uniform color are likely to have been artificially ripened. So it is important to wash the fruits before consuming by keeping them under running water so that the chemicals get washed away. It is also advisable to remove the peel before cutting the fruits into pieces. The best way to avoid artificially ripened mangoes is not to buy mangoes till the end April, which is when the actual mango season, kicks off. The entire world is nature’s catharsis and we are eagerly awaiting one of its masterstrokes.