IN APRIL-MAY, Hong Kong, Singapore and Nepal banned the import of certain Indian spices due to the presence of ethylene oxide-a carcinogenic chemical used as pesticide. Ironically, this happened at a time when the Food Safety and Standards Authority of India (FSSAI), the country's Central food regulator, increased the maximum limits for certain unregistered pesticides to be used in spices and herbs by as much as 10 times. The outpour of negative reactions was obvious. Time and again, India has failed to set up an effective system for pesticide management.
The so-called default values for unapproved pesticides undermine the pesticide registration process set up by the Central Insecticides Board and Registration Committee (CIBRC) under the Union Ministry of Agriculture and Farmers' Welfare. This means that many other pesticides that are not approved for spices or herbs for reasons such as lack of safety data, can still be used. This is wrong. Considering the limited routine surveillance in India and reluctant disclosure of food surveillance data, such use will likely go unchecked. To make it worse, the tenfold raise in maximum levels of pesticides will legitimise a much higher presence. All this for spices and herbs that are integral to Indian diets and kitchens.
هذه القصة مأخوذة من طبعة June 01, 2024 من Down To Earth.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة June 01, 2024 من Down To Earth.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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