Rate of food adulteration high

The rate of food adulteration has increased by 18.3 percent in the fiscal year 2010/11 as compared to 15 percent in the last fiscal. The rise in food adulteration has been revealed in the annual report prepared by Department of Food Technology and Quality Control (DFTQC).

Out of 849 food samples from all over the country tested by the department, 156 were found to be substandard. Of the total substandard products, over 75 products are found in the valley.

While adulteration of edible oil and ghee has been found to be rampant, milk and ghee of substandard quality are said to be common in the market. “The problem of quality is severe in high value products like animal ghee, dairy milk, packaged water and edible oil,” said Pramod Koirala, spokesperson at DFTQC. According to him, one out of five samples collected were found to be of poor quality in the last financial year.

Out of 24 samples of animal ghee collected from various parts of the country, 18 were found to be adulterated. “Animal ghee products are found to be adulterated with vegetable ghee and even synthetic ghee of varying quality,” Koirala told Republica.

Likewise, more than 50 percent of drinking water samples were found to be of substandard quality. Out of 60 samples of drinking water collected, 35 percent were of poor quality, and 40 out of 76 samples of dairy milk examined were found to have low fat content.

“Both bottled and jar drinking water products were sold following inadequate processing and high content of microbial load. Even trusted dairy milk brands have not met three per cent fat content,” added Koirala.

Among edible oils, around 20 percent of various edible oil brands were found to be adulterated. More cases of adulteration were found in mustard oil brands.
Among 156 brands of mustard, soybean and sunflower oil examined, 32 were found to contain mixture of other less expensive oils. Soybean and sunflower oils were found in mustard oil brands.

According to DFTQC, food adulteration has increased from 7.4 percent recorded in the financial year 2003/04 to 15 percent in 2010/11. Koirala added, every year the department has been witnessing new forms of adulteration which can be checked by retaining technicians, strengthening laboratories and increasing investment into the sector.

The Food Act 1967 has provision of slapping a fine of Rs 1,000 to Rs 5,000 or a jail term of six months to a year on those who produce substandard foods. Likewise, if the food item is found to be unhygienic, the maker is slapped a fine of Rs, 5,000 to Rs 10,000 or jailed for a maximum of two years.