Food Adulterstion
EVALUATION REPORT OF PHASE II OF THE PROJECT
On
WORKSHOP CUM TRAINING PROGRAMME FOR HOUSEWIVES ON
DETECTION OF ADULTERATION IN FOODS BY CONCERT, CHENNAI
Research Team
Prof. Suresh Misra
Dr. Amit Kumar Singh
Pankaj Kumar Singh
Sponsored by
Department of Consumer Affairs
Ministry of Consumer Affairs, Food and Public Distribution
Government of India
Conducted by
Centre for Consumer Studies
Indian Institute of Public Administration
IP Estate, Ring Road
New Delhi
3
Preface
In the recent past food adulteration has assumed a serious proportion leading to health hazards. Whether it is raw vegetables, fruits, meat item, milk, sweets or spices, every single item is mixed with cheap and dangerous ingredients for the purpose of making more profit. Food adulteration is the desirable contamination of food materials with low quality, cheapo non- edible or toxic substances. Food adulteration takes many forms; mixing, substitution, abstraction, canceling the quality, sale of decomposed foods and using fake labels.
Somehow the Indian consumers, particularly in the rural areas have become accustomed to live with adulteration, mainly due to ignorance, lack of awareness and choice. Therefore there is a need to build the capacity of the consumers as well as the community to fight this menace. Educating the consumers about food safety and hygiene, food adulteration and the way to detect food adulteration is the best way to protect them. Research has shown that women play a major role in decision making regarding food, hence they need to be targeted as far as consumer education and awareness is concerned.
A large number of organizations have also prepared special kits to detect adulteration in common foods such as sweets, milk, spices, edible oil, tea, coffee, dhal and other items of daily use. By this innovative concept of special kits, consumer goods can be examined instantly which work as deterrent against adulteration. Its
On
WORKSHOP CUM TRAINING PROGRAMME FOR HOUSEWIVES ON
DETECTION OF ADULTERATION IN FOODS BY CONCERT, CHENNAI
Research Team
Prof. Suresh Misra
Dr. Amit Kumar Singh
Pankaj Kumar Singh
Sponsored by
Department of Consumer Affairs
Ministry of Consumer Affairs, Food and Public Distribution
Government of India
Conducted by
Centre for Consumer Studies
Indian Institute of Public Administration
IP Estate, Ring Road
New Delhi
3
Preface
In the recent past food adulteration has assumed a serious proportion leading to health hazards. Whether it is raw vegetables, fruits, meat item, milk, sweets or spices, every single item is mixed with cheap and dangerous ingredients for the purpose of making more profit. Food adulteration is the desirable contamination of food materials with low quality, cheapo non- edible or toxic substances. Food adulteration takes many forms; mixing, substitution, abstraction, canceling the quality, sale of decomposed foods and using fake labels.
Somehow the Indian consumers, particularly in the rural areas have become accustomed to live with adulteration, mainly due to ignorance, lack of awareness and choice. Therefore there is a need to build the capacity of the consumers as well as the community to fight this menace. Educating the consumers about food safety and hygiene, food adulteration and the way to detect food adulteration is the best way to protect them. Research has shown that women play a major role in decision making regarding food, hence they need to be targeted as far as consumer education and awareness is concerned.
A large number of organizations have also prepared special kits to detect adulteration in common foods such as sweets, milk, spices, edible oil, tea, coffee, dhal and other items of daily use. By this innovative concept of special kits, consumer goods can be examined instantly which work as deterrent against adulteration. Its