(The Article originally published in the magazine FFOODS Spectrum, November, 2024 issue)

India, with its legacy of vibrant cultures, is a land where festivals weave through the very fabric of life. From the somber chants of Ganapati Festival , to the spirited processions of Dussehra, and the luminous joy of Diwali, festivals bring communities together, serving as a mirror of our diverse yet united ethos. These celebrations, however, are not solely characterized by rituals, songs, and colors. At the heart of every Indian festival lies an inescapable connection to food—whether it be the sweet indulgence of modaks during Ganapati, the elaborate mithais of Diwali, or the offerings made during Navratri. Each occasion is incomplete without the ceremonial preparation of dishes steeped in tradition, and along with them, the flavours of love and abundance.

 

​​Yet, beneath the delicious aroma of these festive delights, there lies a sinister undercurrent. As the demand for sweets, ghee, oil, khoya, and other ingredients skyrockets, so does the temptation for unscrupulous traders to exploit the situation for illegal profit. The joy of our festivals is increasingly being threatened by a menace that silently infiltrates our food supply chain: adulteration.

 

The Ever-Present Menace

 

​​Food adulteration is not a new affliction, nor is it confined to the streets of bustling Indian cities. It is a global phenomenon, an ancient deceit that has plagued humanity since the earliest days of trade. However, in India, the stakes seem particularly high, given our unwavering penchant for celebration. During the festive seasons, markets are flooded with an insatiable demand for ingredients like sugar, milk, ghee, and oil—many of which form the backbone of traditional Indian sweets and savouries. And it is precisely this heightened demand that creates a fertile ground for greed and malfeasance.

 

​​The adulteration of food is as diverse as it is dangerous. Khoya, a critical ingredient in many Indian sweets, may be bulked up with starch. Ghee may be laced with vanaspati, and milk could be diluted with water or tainted with harmful chemicals like detergent or urea to increase volume. Even the saccharine sweetness of sugar is not spared, with cheaper alternatives such as saccharin or harmful artificial sweeteners finding their way into it. As this dark underbelly of the food industry operates unabated, what is at stake is not merely the taste or authenticity of a dish, but the very health and well-being of millions of citizens.

 

A Global Dilemma with Historical Roots 

 

​​While it might seem that the battle against food adulteration is a particularly Indian predicament, the truth is that this menace transcends borders. Historically, civilisations have wrestled with the concept of pure and safe food. From ancient Rome, where lead was used to sweeten wine, to Victorian England, where flour was whitened with chalk powder, the profit-driven motives of food adulteration have plagued society for millennia.

 

​​In response to this widespread challenge, modern institutions like the World Health Organization (WHO) and the Food and Agriculture Organization (FAO) have stepped forward. Together, they formed the Codex Alimentarius Commission, a body tasked with developing international food standards to ensure safety and fairness in the global food trade. The Codex standards serve as a framework that many countries, including India, have adopted to structure their national food laws. These standards offer an essential safeguard, but their implementation is far from flawless.

 

India’s Struggle: From Prevention to Safety 

 

​​India’s first major legal attempt to tackle the issue of food adulteration came in 1954 with /the enactment of the Prevention of Food Adulteration (PFA) Act. For decades, this law formed the cornerstone of the country’s regulatory efforts. However, as the food industry evolved—shifting from small-scale local markets to large, complex supply chains—the PFA Act proved inadequate. It lacked the robustness needed to address the increasingly sophisticated forms of adulteration emerging in a rapidly globalising world.

 

​​In response, the Food Safety and Standards Act (FSSA) of 2006 was introduced, marking a paradigm shift in India’s approach to food safety. The FSSA consolidated various laws that had previously governed different aspects of the food industry and established the Food Safety and Standards Authority of India (FSSAI), a central regulatory body tasked with ensuring food safety from “farm to plate.” The new law aimed to cover every link in the food supply chain, setting stringent standards for the sourcing of raw materials, processing, storage, transportation, and sale.

 

​​For the first time, India had a comprehensive law that aligned with international standards. It also introduced a multi-tiered enforcement structure, placing Food Safety Officers at the grassroots level, each tasked with monitoring and inspecting a defined geographical area. State-level Food Safety Commissioners oversaw these officers, and the FSSAI itself functioned as the apex body guiding policy and regulation at the national level.

 

The Glaring Gaps in Enforcement

 

​​On paper, the FSSA seems to be the panacea for India’s food safety woes. It offers robust mechanisms for monitoring and penalising food adulterators, provides clarity on food standards, and lays out processes for ensuring accountability at every stage of the food chain. Yet, the reality on the ground tells a different story.

 

​​Despite the introduction of the FSSA and the creation of enforcement bodies, instances of food adulteration have not only persisted but have, alarmingly, increased in some regions. During the festive seasons, media reports frequently highlight cases of substandard khoya, ghee mixed with vanaspati, and milk adulterated with harmful chemicals. These reports are not mere isolated incidents—they represent a systemic failure to curb an entrenched practice. And the consequences are devastating, ranging from acute food poisoning to long-term health hazards such as organ damage and cancer.

 

​​So, why has the FSSA not managed to achieve its intended goals? The answer lies in a complex web of issues. While the law itself is comprehensive, its enforcement is hindered by corruption, inefficiency, and a lack of resources. Food Safety Officers, particularly at the Block level, are often overwhelmed with the sheer volume of work, and many are inadequately trained to detect the sophisticated forms of adulteration now prevalent. Furthermore, the powerful nexus between corrupt traders and officials ensures that many cases of adulteration go unchecked or unpunished.

 

​​But the problem runs deeper. Food adulteration in India has become so endemic that it requires more than just stricter laws—it calls for a cultural shift. Citizens must demand accountability, not just from the government but from themselves. It is all too easy to overlook the warning signs of adulteration in the rush to prepare for a festival. We must recognise that the cost of convenience is often paid with our health, and vigilance is the only defence.

 

Looking Beyond Festivals

 

​​While the spotlight tends to fall on food adulteration during the festive seasons, the problem is far from seasonal. It is a year-round issue that affects nearly every segment of the food market. Whether it’s adulterated spices, watered-down milk, or substandard grains, the threat to public health is omnipresent. The rising cases of non-communicable diseases including cancer in India have also been linked to the long-term consumption of adulterated or substandard food products. 

 

​​Festivals may be a time for joy, but they also serve as a stark reminder of the importance of food safety. The demand for sweets and special dishes may spike during these celebrations, but the risk of adulteration is something that Indians must remain vigilant about throughout the year.

 

Holding the System Accountable

 

​​It is clear that tackling food adulteration requires more than just reactive measures during the festive seasons. What is needed is a sustained, year-round effort that targets the very root of the problem. And the first step in this direction must be to hold both traders and officials accountable. It is not enough to merely catch the perpetrators; there must be strict punitive measures, including exemplary punishments for those found guilty of negligence or corruption within the regulatory machinery.

 

​​For the FSSAI to function effectively, it must strengthen its enforcement mechanisms and empower Food Safety Officers with the necessary tools and training. Simultaneously, consumers must be educated on how to spot adulteration and how to seek redress when they fall victim to it. Only then can India hope to combat this silent threat lurking behind its beloved festivals.

 

 

 

Indian festivals are a celebration of life, culture, and community. They remind us of our rich heritage and offer a momentary escape from the challenges of daily life. Yet, they also cast a light on the darker aspects of our society—the relentless pursuit of profit at the expense of public health. The issue of food adulteration is not a problem we can afford to ignore any longer. It is time to extend the same level of attention and scrutiny we reserve for our festivities to the food we consume daily, ensuring that the spirit of celebration is not marred by the silent menace of adulteration.( NUFFOODS Spectrum Nov 2024 )

-Mahesh Zagade,IAS(rtd)