FSOs have more tasks, but reduced powers and inadequate infrastructure

Exactly two years after the implementation of the Food Safety and Standards Regulations, 2011, across the country, Food Safety Officers (FSOs), the personnel who make ensuring food safety possible by conducting raids, collecting samples and enabling punishment or fine in case of non-compliance, are a disillusioned lot.

While the FSOs admit that the regulations have given them more teeth compared to the predecessor - the Prevention of Food Adulteration (PFA) Act, 1954 – they make no bones about the fact that though their responsibilities have increased multifold under the new regime, their powers have been reduced and work is hampered by lack of infrastructure such as offices and vehicles and absence of adequate number of personnel. FnB News takes a look at some of the states where FSOs are trying to do their duties while facing such issues:

Bihar

Kosi

Arjun Prasad, FSO, Kosi district, said, “The process has been going on very smoothly since FSSA, 2006, was implemented, but being government employees, we have not been allotted four-wheelers by the government in order to conduct raids. We have to make our own arrangements for transportation, and as a result, are unable to conduct raids at many places. So if the Food Safety and Standards Authority of India (FSSAI) wants to obtain better results from each state, they should provide the FSOs with a larger fleet of vehicles.”

Gaya

Ashok Kumar Sinha, FSO, Gaya district, informed, “FSSA, 2006, is stricter than PFA, 1954, and is definitely a good move by FSSAI. But for the proper implementation of the Act, FSOs should be provided with better facilities, which have been lacking. We have been provided with two-wheelers, whereas the Designated Officers (DOs) have been given four-wheelers. A DO's job is to look after such aspects as licensing and registration, and not to collect samples and conduct raids on the Food Business Operators' (FBOs') premises.”

“In order to take stringent action against FBOs, FSOs should be provided with four-wheelers, and more people should be recruited. FSOs are like one-man army, and hence it gets difficult. And sometimes FBOs use their influence in order to escape raids. It is not possible to collect enough samples on a two-wheeler.”

Goa

North Goa

On the condition of anonymity, North Goa's assistant local health authority and senior FSO, said, “For the last two years, FSSA has been in existence, but most of the powers continue to be vested in the Designated Officers, instead of being bestowed upon the Food Safety Officers. During the PFA Act, the power was with the Designated Officers, but it should have changed in favour of FSOs during the new Act, because it is us who are carrying out most of the tasks.”
She added, “Goa has sufficient number of vehicles to carry out the raids and tasks of sampling and testing, but we have shortage of manpower. An interview has been scheduled, and we expect the problem to be solved soon. One of the problems we are facing is that all the staff operates from only one office, which is based in the North Goa district. There is no office for the South Goa district. We have been demanding it for the last one year.”

South Goa

Sanjot Kudalkar, South Goa's assistant local health authority and senior FSO, said, “In South Goa, we conduct regular checks on FBOs. Sampling and testing is the everyday process here, and each day there are two or three samplings by the FSOs. As per the time-frame stipulated by the Act, the results of the tests are declared within 14 days, and if they turn to be negative, the case is filed with the authority concerned.”

When quizzed if there is a shortage of vehicles in the district, she said, “The availability of vehicles makes the collection of samples easier, but we are actually facing a shortage of staff. That is the reason the FSOs have to undertake multiple tasks. But an interview has been scheduled for the recruitment of FSOs, and the situation will change very soon.”

Haryana

Jind

N D Sharma, FSO, Jind, said, “Manpower is a major challenge for us. We have brought the issue to the notice of the higher authorities, but action is yet to be taken.”

Rohtak

Om Kumar, FSO, Rohtak, stated that the key difference between PFA and FSSA was that licensing had come under the purview of the latter. “We carry out sampling and testing at least thrice a month, collect the samples and send to state headquarters for testing,” he informed.

Uttarakhand

Dehradun

Ramesh Singh, FSO, Dehradun, said, “FSSA came into force on August 5, 2011. Since then, most FBOs have been using fair means to do business, fearing action. FSSAI officials have lots of expectations from us, but we have a huge workload and inadequate facilities. We do not have a force with us to undertake inspection, and we have only a few vehicles at our disposal. Since FSSA came into force, I have personally collected 21 samples in 2011 and 68 in 2012, and this year, I have collected 85 so far.”

However, he said, “During PFA, I personally collected 32 samples in 2010 and 25 in the year 2009. The reason for collecting less samples during that period was that both food inspectors and officials from nagar nigam (civic body) were involved in raids and samples collection. But after FSSA, FSOs were loaded with more responsibility, their area of operations was expanded and they had to face increased expectations. In the new regime, even laymen are aware and inform us when they find anything wrong thus entailing more occasions for taking action.”

IFC, Olam ink loan agreement to upgrade & expand food processing units

The International Finance Corporation (IFC), a member of the World Bank Group, and Olam International, a global integrated supply chain manager and processor of agricultural products, have signed a five-year loan agreement worth $120 million to finance the upgradation and expansion of three food processing facilities operated by Olam in Nigeria and two in India.

The finance provided by IFC will support the following facilities operated by Olam – Hemarus sugar milling in Kolhapur and spice processing in Kochi (both India, both upgradation); Crown Flour Mill in Lagos, Nigeria (expansion); mechanical cashew processing in Illorin and sesame hulling in Lagos (both Nigeria, both new).

Crown Flour Mill will process imported wheat into flour for domestic bakers. The remaining four facilities will integrate more than 45,000 small-scale farmers from surrounding regions into Olam’s supply chains by 2015, by allowing them to supply their crops directly to the processing units, thereby guaranteeing a market for their products.

IFC‘s agri-business strategy aims to promote food security, inclusive growth and environmental and social sustainability in agricultural supply chains. IFC works with supply chain integrators to provide small farmers and rural businesses with access to finance, access to inputs like equipment and seeds, advice and extension services and access to markets. In fiscal year 2013, IFC invested $4.5 billion.

Atul Mehta, director, global manufacturing, agri-business and services, IFC, said, “Olam is a critical link between small farmers, businesses and global markets. It is a supply chain manager and partner for leading multi-national corporations and recognised brands, all of whom are looking to improve traceability of their sourcing and address sustainability issues in their supply chains.”

Olam International is a leading global supplier for multiple agricultural commodities like cocoa, sesame, and cashew nuts, which are primarily produced by smallholder farmers. The company sources from over 3.5 million farmers and is a major investor in agribusiness in Africa and Asia, including some of the poorest countries in those regions.

A Shekhar, executive director, finance and business development, Olam, stated, “Our partnership with IFC reiterates Olam’s continued focus on enabling economic prosperity and social and environmental sustainability throughout Olam’s operations.”

“IFC’s rigorous environmental and social review has been focussed on the five processing facilities to ensure they meet its stringent loan criteria. However, IFC has also reviewed a range of Olam’s policies, procedures and management initiatives that apply throughout our supply chain, and we will continue to build on these best practices in line with the Olam Sustainability Standard,” he added.

ITC's Kitchens of India launches 15th ready-to-eat product Dal Bukhara

ITC Foods' Kitchens of India introduced Dal Bukhara (which traces its origin to the North-Western Frontier Province)  to take the number of products in its ready-to-eat (RTE) range to 15.

The dish, which is packed in retort packages priced at Rs 100, contains no preservatives. It is available at multi-brand retail outlets, select supermarkets, hypermarkets and grocery stores across India.

According to ITC Foods, Kitchens of India's Dal Bukhara has been cooked using the original recipe and method of preparation – the lentils are cooked overnight on a tandoor that simmers on a coal fire all night and topped with tomatoes, ginger and garlic.

Aussie eatery Eagle Boys Pizza offers Deluxe Lamb Slice Pizza in Delhi

Australian pizza chain Eagle Boys Pizza is offering a Deluxe Lamb Slice Pizza between 11am and 11pm at its four outlets in Delhi.

Each slice of the pizza is topped with crisp red lamb pepperoni slices and oven-wilted tomatoes on a tangy red sauce. Other ingredients include authentic Italian herbs, drizzle of ground paprika and 100 per cent mozzarella cheese.

It is available in three variants – a seven-inch base, priced at Rs 235 (plus applicable taxes); a ten-inch base, priced at Rs 395 (plus applicable taxes) and a 13-inch base, priced at Rs 595 (plus applicable taxes).

Creambell adds Sacch Mucch Raspberry to real-fruit ice-cream portfolio

With the launch of Sacch Mucch Raspberry, Creambell has added a fourth flavour to Sacch Mucch, its range of ice-cream made from real fruit, which already comprised strawberry, mango and litchi ice-cream.

Speaking on the occasion of the launch of the new product, Nitin Arora, chief executive officer, Creambell Ice Creams, said, “The Sacch Mucch range has been a runaway hit from the time we launched it.”

“Customers love its fruity notes. With Sacch Mucch Raspberry, we are delighted to offer our customers yet another fruit they can enjoy all year around. Every bite of this product is true to its name,” he added.

Sacch Mucch Raspberry is priced at Rs 20, and will be available at all retail outlets and on pushcarts in the northern part of India, comprising Delhi and the National Capital Region (NCR), Punjab and Uttar Pradesh.

Sri Lanka's Tipson Tea introduces soursop-flavoured green tea in India

Tipson Tea, the Sri Lankan brand, has launched a soursop-flavoured green tea under Basilur Tea. It is a  citrusy blend of pure Ceylon green tea and soursop, a spiky tropical fruit with a fleshy interior and a flavour reminiscent of strawberries and pineapple.

The tea can be enjoyed either hot or cold. It is available in a 100g leaf tea packet and a double-chamber tea bag variant, comprising 25 tea bags. It will be available through the brand's website, online health stores, chemists and pharmacies and will soon be sold at various small and medium-sized retail stores.

Health benefits
Soursop is renowened for its antioxidant, anti-bacterial, anti-diabetic, tumour-fighting, astringent, neurological and sedative properties. It helps fight a host of lifestyle diseases such as insomnia. It is also rich in fibre, which makes it an effective cure for bowel movement difficulties.

The fruit contains annonaceous acetogenins, which kill cancer cells, and iron, which helps prevent anaemia. These compounds also reduce blood pressure and control hypertension. Its leaves relieve pain and inflammation.

The moisture in the fruit fights urinary tract infection (UTI). It contains large quantities of vitamin C, which effectively deals with cold, fever and migraines. In addition, it also offers the benefits of green tea.

On the launch of the new product, Raghav Gupta, director, Indian division, Basilur Tea said, “We are proud to present this one-of-a-kind health-based lifestyle product to combat the ills of a sedentary lifestyle. With Soursop Green Tea, we are bringing the rare and expensive soursop within the reach of the common man. I am very excited to see the response our products will generate.”

Meeting on artificial fruit ripening held in food safety dept of Delhi

Delhi's department of food safety held a meeting on artificial fruit ripening recently. K J R Burman, the state food safety commissioner, chaired the meeting, which was attended by K K Aggarwal, president, Heart Care Foundation of India; the Indian Agricultural Research Institute's (IARI) Ram Asrey; R K Sarin of Delhi's forensic department; S K Manocha of the Federation of Indian Chambers of Commerce and Industry (FICCI); Sanjay Rajput and J S Chauhan from Shriram Institute for Industrial Research (SIIR) and officials from the food safety department.

“To meet the demand, about 90 per cent of the fruit sold in the market nowadays have been ripened using artificial methods. Ripening agents allow many fruit to be picked prior to full ripening, which is useful, since ripened fruit do not ship well. For example, bananas are picked when green and artificially-ripened after shipment after being treated with ethylene. Catalytic generators are used to produce ethylene gas simply and safely. Ethylene sensors can be used to precisely control the amount of gas,” a source, on condition of anonymity, stated.

He added that there are two kinds of fruit – climacteric fruit (such as papaya, bananas and mangoes) and non-climacteric fruit (such as grapes, jamun, kinnow, lemons and other varieties of citrus fruit). Explaining the difference between the two, he said, “Owing to the use of ethylene gas to accelerate the process, climacteric fruit are able to continue ripening after they have been picked. Non-climacteric fruit are those who ripen only on the plant, and thus, have shorter shelf lives if harvested when they are ripe.”

“Natural ripening of fruit occurs from the inner layer to the outer layer, while artificial ripening occurs from the surface to the inner areas. Therefore, naturally-ripened mangoes would be sweeter at the centre, while artificially-ripened ones would be sweeter on the surface,” the source explained.

Calcium carbide

Calcium carbide is also used to ripen fruit artificially. It reacts with water to produce acetylene, which acts as an artificial ripening agent.

The source said, “Industrial-grade calcium carbide may contain traces of arsenic and phosphorus, which makes it a human health concern. The use of this chemical for this purpose is illegal in India. Calcium carbide releases phosphine gas, arsine gas and acetylene gas. All these gases are toxic to the body.”

Iodine

Iodine is used to determine whether the fruit is ripening or rotting.

An experiment is conducted to determine whether the starch in the fruit has turned into sugar. If a drop of iodine (which is yellow) is put on a slightly rotten part (but not the skin) of an apple, it will turn dark blue or black, because starch is present in the sugar. If, upon application, the iodine takes two or three seconds to change colour, the process has begun, but is not complete. If it stays yellow, most of the starch has converted into sugar.

CIPC-treated potatoes

“Storage of potatoes at temperatures ranging between 10 and 12 degrees Centigrade with Chlorpropham (CIPC) treatment is helpful in providing consumers potatoes that do not taste sweet in summer and during the monsoon,” the source said.

Ethylene

The source stated that ethylene – which is also a gaseous plant hormone – was used by the ancient Egyptians to gash figs to enhance the ripening response. Another early example of the human utilisation of ethylene to stimulate fruit ripening is the ancient Chinese practice of burning incense in closed rooms with stored pears (ethylene is a by-product of the combustion of incense). He added that the ethylene produced by the injured fruit tissue triggers a broader ripening response.

“Strategies to minimise the exposure of the fruit to external sources of ethylene and treatments to manage the internal ethylene concentration are the keys to commercial optimisation of the shelf life and quality of many fruits,” the source said.

Low temperatures modulate the ripening of kiwifruit or bananas in an ethylene-independent manner, suggesting that fruit ripening is inducible by either ethylene or low-temperature signals.

Ethylene gas ripening can be detected by the phenolphthalein test.

[In fact, the English expression, “One bad apple spoils the whole bunch” (which means, “The wrongdoings of one person can affect a whole group of people”) is said to be based on the effect of the ripening or rotting of an apple, which emits ethylene, which in turn accelerates the ripening and senescence of the fruit that is stored with it.]

Respiration

Respiration is the process of oxidative breakdown – also known as catabolism – of complex molecules into simpler molecules that yield energy, water and carbon dioxide and simpler molecules which are needed for other cellular biochemical reactions required for ripening.

The respiration rate per unit of fruit weight is (as a general rule) the highest in immature fruit, and it declines with age. Thus the respiration rate of fruit is an indicator of its overall metabolic activity level, the progression of ripening and the potential storage life of the fruit. A low respiration rate means that the energy reserves will take longer to be consumed, and the fruit can be stored for longer.

Some fruit show a significant variation to the pattern of declining respiration rate during their ripening. They exhibit a distinct increase in respiration rates (a respiratory climacteric) of varying intensity and duration, commensurate with ripening. Fruit that exhibit this characteristic increase in respiration rate are classified as climacteric, whereas fruits that follow the pattern of steadily declining respiration rate through ripening are classified as non-climacteric.

To find out whether a fruit is respiring or not, one can either use a respirometer (an instrument that measures the carbon dioxide outcome) or put a fruit in a polythene bag, tighten it and look for the presence of vapours on its surface after one hour.

Notes

Arsine and phosphine gas can be deposited on the surface of the fruit.

Other natural ripening methods are by putting them in rice, straw (bhusa), wheat, etc.

Everyone should know that gases produced by ripening can either cause or worsen asthma in children.

Gamma radiation technology is used in fruit, either to disinfect them or delay their ripening process, so that they can be exported.