Bakery industry looking at producing better quality & quantity quickly

With the demand for bakery products growing exponentially across the country over the past few years, the bakery industry has been experiencing an upward spiral with changes in product pattern as per emerging trends.

In fact change is the key word right now in the bakery industry when it comes to ingredient variants, machines & equipment and marketing services.

The Indian bakery industry is the largest of the food processing industries, estimated to be over Rs 7,000 crore accounting for a compounded annual growth rate (CAGR) of 15%. The industry has traditionally been and largely continues to be in the unorganised sector contributing over 75% of the total production.

Line production
In almost all south Asian countries, particularly in India and China, the line production of baked products is increasing, with the number of traditional craft bakeries churning or kneading out products like biscuits, cakes, rusk or commercial breads and also home bakeries on the rise providing their neighbourhood with personalised products and adding personalised creative value. The bakery industry, valued at Rs 69 billion, has achieved the third position in generating revenue among the processed food sector in the country. Bread and biscuits hold about 82 per cent of the total share of the bakery industry.

Beginning with ingredients, we see a major shift from the use of plain flour (maida) to whole wheat, multigrain or fortified flours. Although Indians have learnt baking from the Europeans and the Europeans did use all purpose or plain flour for baking, the time has come where Indians should bake with whole wheat flour which is healthy and rich in nutrients for consumption; the Indian consumer needs to customise their mind and taste buds and adapt it to a healthier alternative. This means by altering the basic ingredient, processes, techniques and equipment the service and marketing strategies will witness change.

Today many leading retail chains have food courts with bakeries and cake shops alongside. The consumers seek more luxury products with low fat, better appeal, better taste, with more natural or organic ingredients like multigrain, fresh fruits, chocolate or milk. There is rapid change in food preferences from end-consumers to gear up with the pace of changing demand - definitely a challenge the industry faces.

Market share
The market share of organised line production is about 20-25%, which is growing. This offers a plethora of opportunities for the technology providers in the country. Bakery units are unevenly spread in all major states of India. The bakery units are mainly concentrated in Maharashtra, West Bengal, Andhra Pradesh, Karnataka and Uttar Pradesh.

Industrially advanced states like Maharashtra and West Bengal have large number of bakery units. In the organised bakery sector, more and more ingredients and finished products are processed using large machines with computer-controlled systems giving uniformity in product quality and resulting in lesser wastage.

An increasing number of bread improvers are already offered as oil-based and water-based ingredients, so that they can be processed automatically. This is one reason why over the last two-three years, developed bakeries have replaced margarine (solid fat) with liquid oils for certain products (in the production of toasted breads, for example).

The shift
Till the last decade, bakery industry’s development was slow due to the lack of skilled manpower & technology, poor quality ingredients, outdated baking technology, and deprived competition, whereas the early 21st century has proved to be a landmark for the industry. Throughout this decade we have seen a colossal shift from manual production to the use of automation. Setting up a bakery business might look costlier but in the long-term it benefits not only financially, but also in providing job opportunities to many and develops the consumption habits of the vicinity. The bakery sector offers returns of 300 times if one can run their business tactfully.

The trend in traditional equipment is witnessing a deep decline as compared to new kinds of equipment with high speed production capacity are being used today in modern baking units. This equipment produces better quality and quantity within a shorter duration of time; for example, deck and reel ovens are being replaced with rotary rack ovens, which are economical in fuel consumption and easy to operate thereby making it convenient for them to be operated by semi-skilled workforce.

Similarly traditional mixer-blenders are being replaced with spiral or high-speed mixers giving better emulsification quality and thereby saving time. Equipment is available easily at an affordable price with usage of lesser power or fuel thereby making it cost-effective. Various types of tabletop mixers with state-of-the-art technology are being used for production of cakes and biscuits.

New technology, superior equipment and better quality of ingredients require specially trained skilled labour well-versed with the latest technology. Specialised manpower training should be a mandate and available at the workplace. IBCA provides 13 different short-term and long-term courses in baking and baking technology.

Further, new methods of continuous kneading are logical for line production. Continuous kneading is mostly applied in production lines with a high output of a restricted number of products (deep-frozen products, for example). The traditional tunnel oven also remains the standard for industrial line production whereas multi-level ovens based on thermo-oil are winning market share in medium-sized bakeries with restricted space and a large range of products.

Baking used to be done by bakers using individual raw materials like flour, water, sugar, eggs, fat, salt and other minor ingredients to enhance products. Although baked products stay much longer than most of the other cooked foods, there are problems one faces time and again. Today as a commercial baker, one needs to develop more variants of products, consistently at the least possible time and achieve profit. The problem is solved by large commercial companies offering pre-blended mixes like bread, cakes, cupcakes, doughnut, creams, frosting, filling, and toppings. These premixes cover a variety of products, help in reducing labour time, result in lower storage, lower inventory, more variants, easy working, consistent quality and reduction of specialised manpower. 

Opportunities in food processing industry in northern India going north

Northen India, comprising diverse geographical regions from high mountains to flat gangetic plains, provides a lot of agricultural diversity and opportunity for the food processing industry.

From fruits like high quality apple to king of rice - Basmati and hub of dairy and meat industry, northern India comprising mainly of plains of Uttar Pradesh, hills of Uttarakhand, Himachal Pradesh and J&K along with fertile land of Punjab and Haryana is a hub of variety of foods.

Demand for critical tech
According to an expert, the region has ample opportunity in the food processing industry and therefore the demand is also rising for critical technologies related to equipment and machinery for the same. Also there is change in dynamics of the local industry functions. They are now on lines of multinational companies, want to add new lineup of products, particularly in the dairy industry.

The growth was around 25 per cent last year while according to the industry estimate, the market of food processing industry equipment and machinery was $1billion in 2010 and the growth has been 10-15% in recent times overall in India, wherein the imported machinery accounts for more than 90%.

There was a demand of 15-20 tonne per hour processing capacity in recent times amongst the big players which reflects the growth in the food processing sector for which the average requirement would cost around $8-10million.

However, the Indian version of equipment starts around Rs 20,000 onwards for the small and medium industries.

Main exporters
The main countries exporting equipments to India include the US having the largest share, followed by Germany, Italy, the UK and Holland providing mainly three types of machinery, processing machinery and equipment, packaging machinery and utility services.

Dr Kalyan Goswami, secretary-general, All India Food Processor’s Association (AIFPA) told that the major share of imported machinery is with processing and packaging part with around $1.2billion of cost.

“US provides all kinds of processing machinery solutions particularly in meat and poultry, diary, fruits and vegetable processing while Germany is providing packaging solutions and in confectionery segment,” he told.

Even, recently a US company Dover made foray into India. It is said to be providing largest refrigeration and cold chain solutions in the world.

Expansion
In northern India, the processing industry is witnessing expansion with governments incentivising the industry and providing support. While the hilly regions of J&K, Himachal and Uttarakhand excel in fruits juices, jams, dry fruits processing units, big states like Uttar Pradesh have zones for Basmati rice, and meat processing units in the western part, mango processing units in central UP while litchi processing units in eastern UP.

“Even Bihar has created litchi zones including districts like Muzaffarpur, Champaran, Betia, Madhepura, and Maharajganj. Bihar produces 75% of the litchis in India and a number of processing units has come up in recent times,” said Dr Goswami.

Also a new trend has come up in UP with cities like Kanpur and Lucknow emerging as exporters of ready meals to Gulf countries. “They export Kalmi Kebab to Gulf countries. Certainly for exporting purpose, they need right equipment and machinery to support the demand,” he said.

Even mango, which is hard to export in its raw form, has a huge export potential in the processed form, according to him.

Besides, the states like J&K, Himachal, and Uttarakhand are organic states. And the agro produce there is of much higher quality as compared to others. There are also opportunities in export of such processed food items while specialised processing equipment is needed for the same.

New areas
New areas of food processing create demands for newer types of machinery and equipment, for example, for processing of healthy juices and mango pulp. Northern India is one of the big producers of milk in India comprising UP, Haryana and Punjab but lacks technology for some key components of the dairy industry, which if provided would improve quality, according to an expert.

The meat processing industry could be a big change particularly in UP, which has started exporting exotic dishes like kebabs. Also emphasis of the government is on clean and hygienic meat production, this would provide impetus to the processing equipment industry to invest. However experts suggest that simplification of critical technology is required to involve, small and medium entrepreneurs.

According to an Italian Trade Commission report, some equipment for emulsion for nuggets and sausages, tandoori, kebab and curry products, value-added cuts from meat and cheaper packaging machines could change the fortunes of the meat industry in India.

Meanwhile, Indian manufacturers state that there are ample opportunities. Last year the growth in northern India was around 25% for RTS Juicers and IQF plants.

Mukesh Mohan Agrawal, VP, marketing and sales, Bajaj Process Pack Ltd, informed that a lot of enquiries were coming from Bihar and Rajasthan. “A lot of processing units in Bihar are coming up for litchi and tomato processing while in Rajasthan vegetables and fruits related plants are coming up,” he said.

He added that inquiries are coming from dairy industries, which want to add new flavours to their products. “The dairy industry is experimenting with their products a lot. On the lines of international brands, they now want to add flavours of fruits to their dairy products,” he said.

Aurangabad FDA seizes 900kg 'special barfi' from unlicensed luxury bus

Food and Drug Administration (FDA) Maharashtra officials in Aurangabad seized 30 bags of sweets, each weighing 30kg, from a private luxury bus that arrived in the city's Cidco area from Ahmedabad.

The sweets, locally marketed as special barfi, were estimated to be worth over Rs 1 lakh, and were brought to the city in unhygienic conditions. The company that owned the bus was fined Rs 15,000 for not having procured licence under the Food Safety and Standards Act (FSSA), 2006.

Chandrashekhar Salunkhe, joint commissioner (food), FDA, Aurangabad, said, “About 900kg of special barfi was seized following a tip-off, and samples of the same were sent to the laboratory for analysis. We are awaiting the results of the test, based on which further action will be taken.”

“The sweets, which had travelled for about 10 hours in humid temperatures alongside tubes, tyres and other rusted material, were to be delivered at Parbhani. While transporting food, it should be stored in clean and dry conditions with other food items only,” he added.

Workshop

Meanwhile, Salunkhe and other senior FDA, Aurangabad, officials attended a workshop on the disadvantages of using calcium carbide for fruit ripening, organised in the city by the state food regulator recently.

Speaking at the workshop, agricultural equipment supplier Ganesh Kulkarni said, “More than 95 per cent of the fruit sold in the local markets are artificially ripened. Consuming these may take a toll on the health of the consumers.”

“Although the government has banned the use of the chemical to accelerate the ripening of the fruit, many traders and fruit growers continue to use calcium carbide for the purpose to make a bigger profit,” he said.

Kulkarni said that those who consume the fruit become susceptible to a host of ailments, including mouth ulcers, gastric problems and skin rashes. “In the long run, it could also cause asthma and cancer,” he added.

“In artificially-ripened fruit, only the outer layer becomes yellowish and the inner part remains raw. Calcium carbide is used to ripen huge quantities of mangoes, bananas and other fruit,” Kulkarni said.

“Unscrupulous traders want to make a quick buck by bringing in artificially-ripened mangoes before those which go through the natural process of ripening (which takes longer) to enter the market,” he added.

Kulkarni propagated the scientific method of ripening, stating that it could be done using ethylene and under controlled conditions of temperature and relative humidity. He said, “The growers can get a uniform appearance and quality of ripe fruit under these conditions.”

He explained that fruit are exposed to ethylene under controlled conditions, a uniform rate of ripening could be achieved. “When growers use calcium carbide, it reacts with moisture in the air and releases acetylene, which stimulates the ripening process. It changes the colour of fruit very fast, but the inner part does not get sweet. But when natural ethylene is used under controlled conditions, the fruits ripen as a whole,” he added.
Milind Sewalikar, a fruit grower who adopted safe methods for ripening, also shared his experiences with the participants. He said growers could use simple and cost-effective techniques in place of calcium carbide, adding that there are other methods available for growers.

“We can control the temperature and humidity to achieve the desired results,” Sewalikar added. 

New study highlights role of insects for food and feed consumption

New study highlights role of insects for food and feed consumption 

 

Rome, 13 May 2013 – Forests, trees on farms and agroforestry are critical in the fight against hunger and should be better integrated into food security and land use policies, FAO Director-General José Graziano da Silva said today at the International Conference on Forests for Food Security and Nutrition in Rome (13-15 May).
“Forests contribute to the livelihoods of more than a billion people, including many of the world’s neediest. Forests provide food, fuel for cooking, fodder for animals and income to buy food,” Graziano da Silva said.
“Wild animals and insects are often the main protein source for people in forest areas, while leaves, seeds, mushrooms, honey and fruits provide minerals and vitamins, thus ensuring a nutritious diet.”
“But forests and agroforestry systems are rarely considered in food security and land use policies. Often, rural people do not have secure access rights to forests and trees, putting their food security in danger. The important contributions forests can make to the food security and nutrition of rural people should be better recognized,” Graziano da Silva said.
Frittered critters – wild and farm-raised insects

One major and readily available source of nutritious and protein-rich food that comes from forests are insects, according to a new study FAO launched at the forests for food security and nutrition conference. It is estimated that insects form part of the traditional diets of at least 2 billion people. Insect gathering and farming can offer employment and cash income, for now mostly at the household level but also potentially in industrial operations.
An astounding array of creatures
With about 1 million known species, insects account for more than half of all living organisms classified so far on the planet.
According to FAO’s research, done in partnership with Wageningen University in the Netherlands, more than 1900 insect species are consumed by humans worldwide. Globally, the most consumed insects are: beetles (31 percent); caterpillars (18 percent); bees, wasps and ants (14 percent); and grasshoppers, locusts and crickets (13 percent). Many insects are rich in protein and good fats and high in calcium, iron and zinc. Beef has an iron content of 6 mg per 100 g of dry weight, while the iron content of locusts varies between 8 and 20 mg per 100 g of dry weight, depending on the species and the kind of food they themselves consume.
First steps for the squeamish
“We are not saying that people should be eating bugs,” said Eva Muller, Director of FAO’s Forest Economic Policy and Products Division, which co-authored “Edible insects: Future prospects for food and feed security”.
“We are saying that insects are just one resource provided by forests, and insects are pretty much untapped for their potential for food, and especially for feed,” Muller explained.
Farming insects sustainably could help avoid over-harvesting, which could affect more prized species. Some species, such as meal worms, are already produced at commercial levels, since they are used in niche markets such as pet food, for zoos and in recreational fishing. 
If production were to be further automated, this would eventually bring costs down to a level where industry would profit from substituting fishmeal, for example, with insect meal in livestock feed. The advantage would be an increase in fish supplies available for human consumption.
Bugs get bigger on less

Because they are cold-blooded, insects don’t use energy from feed to maintain body temperature. On average, insects use just 2 kg of feed to produce 1 kilo of insect meat. Cattle, at the other end of the spectrum, require 8 kg of feed to produce 1 kg of beef.
In addition, insects produce a fraction of emissions such as methane, ammonia, climate-warming greenhouse gases and manure, all of which contaminate the environment. In fact, insects can be used to break down waste, assisting in the composting processes that deliver nutrients back to the soil while also diminishing foul odours.
Enabling policies lacking
However, legislation in most industrialized nations forbids the actual feeding of waste materials and slurry or swill to animals, even though this would be the material that insects normally feed on. Further research would be necessary, especially as regards the raising of insects on waste streams. But it is widely understood by scientists that insects are so biologically different from mammals that it is highly unlikely that insect diseases could be transmitted to humans.
Regulations often also bar using insects in food for human consumption, although with a growing number of novel food stores and restaurants cropping up in developed countries, it seems to be largely tolerated.
As with  other types of food, hygienic production, processing and food preparation will be important to avoid the growth of bacteria and other micro-organisms that could affect human health. Food safety standards can be expanded to include insects and insect-based products, and quality control standards along the production chain will be key to creating consumer confidence in feed and food containing insects or derived from insects.
“The private sector is ready to invest in insect farming. We have huge opportunities before us,” said Paul Vantomme, one of the authors of the report. “But until there is clarity in the legal sphere, no major business is going to take the risk to invest funds when the laws remains unclear or actually hinders development of this new sector,” he explained

 

Bangalore’s Grand Mercure to host mango festival from May 17 to 26, 2013

In tune with the mango season, Grand Mercure, Bangalore, is hosting a mango food festival. The festival will be held from May 17-26, 2013.

As part of the special festival menu, the outlet will offer soups like Mango Gazpacho, Minty Mango and Crunchy Ginger Veloute and starters such as Oriental Mango Shrimp Salad, Carpaccio of Mango, Fresh Ground Pepper and Sea Salt, Ceviche of Basa, Tomato Aioli, Mango Slaw and Mango Glaze, Breaded Goujons of Fish, and Curried Mango Ketchup.

The outlet promises a totally different aspect of the fruit in the main course. Desserts would be prepared by chef Vimal Vikraman.

Cocoberry frozen yogurt brand introduces meal offerings, take-away parfait

Cocoberry, the frozen yogurt brand, has introduced new meal offerings and take-away parfait.

According to a press release, with this move, the company is trying to make its products available any time of the day. The menu includes ‘Regular Yogurt Meals’ and ‘Frozen Yogurt Meals.’ While the former encompasses: ‘Yogurt on the go’ and ‘Anytime Fruit cup’; the latter covers: ‘Very Berry Parfait Meal,’ ‘Fruit Fantasy Parfait Meal,’ ‘Choco Pom Yum Bombs Meal,’ ‘Rainbow Chasers Meal,’ and ‘Blue Berry Cup Cake.’

“Our brand is about guilt-free indulgence and we wanted to offer a convenient healthy meal option without sacrificing taste. With the onset of summer, we are hoping to expand our consumer base to include a larger segment including working professionals and mothers,” explained G S Bhalla, founder and CEO, Cocoberry.

Tiruchirappalli civic body to impart training on food safety & hygiene

The Tiruchirapalli Municipal Corporation will start training members of the city's community groups on food safety and hygiene. V P Thandapani, the corporation's commissioner, said this at a valediction of the state-level training programme on detection of food adulteration, co-organised by the Concert Trust (a voluntary organisation) and the Union ministry of consumer affairs.

“It is essential that people are sensitised on the need to prevent adulteration in food products and ensure hygiene. The corporation has formed community groups to take up the maintenance of public toilets and other assets. Training on food safety will be imparted to the members of these groups in association with the Concert Trust,” he added.

It was noted that although the Food Safety and Standards Act (FSSA) has been in existence since 2006, the expected impact of the law has not been felt, owing as much to oppositions from certain sections of the society as to the lack of awareness about the safety of food products. It is widely believed that the World Health Organisation (WHO) laid too much emphasis on food safety.

R Santhanam, former secretary, consumer protection, opined, “In India, which has a low per capita income, people tend to look only at the price and not the quality. Even the affluent are done in by attractive packaging and pricing, and do not enquire about the quality of products. There are several ways to check the adulteration of food, but people are not aware of them.”

The speakers at the function concurred that although the country has always had laws in place to curb adulteration in food, their enforcement has not been strict. However, laws alone would be insufficient to keep the malpractice in check. It is imperative to raise awareness among the people. The absence of information, and not technology, is a constraint in checking adulteration.

The best trainees were felicitated at the valediction, and an exhibition of photographs on food safety was held. R Desikan and G Santhanarajan, the Concert Trust's chairman and director (foods) respectively, addressed the gathering. Consumers were informed that they could lodge complaints with the trust by dialling its helpline number (044-66334346).

Incidentally, the Concert Trust had earlier conducted the training in three phases. In 2011-12, it was held at about thirty-nine places in thirteen districts. It is estimated that over 1,192 women benefited from the programme – they were exposed to various aspects of checking food adulteration.

During the aforementioned training programme, the participants detected adulteration in about 151 food products, and identified about 152 labels as being defective as per the Food Safety and Standards Rules (FSSR), 2011. The matter was subsequently taken up by the food safety commissioners and the controller of legal metrology, who are said to have initiated action.

DuPont System assay for detecting Salmonella is Official Method of Analysis

The DuPont Bax System assay for detecting Salmonella – the first method to undergo a new approval process by AOAC International utilising expert review panels – has been recognised as AOAC Official Method of Analysis (OMA) 2013.02. This molecular-based method uses polymerase chain reaction (PCR) technology and real-time detection to deliver fast and accurate testing results.

According to a press release issued by the company, building on previous certification of performance tested claims by the AOAC Research Institute, the OMA validation studies demonstrated consistent reliability and repeatability of the Bax System method when testing for Salmonella in a variety of food types such as meat and seafood, beef trim, poultry and eggs, dairy products, produce, cocoa, pepper and infant formula, along with pet food and environmental samples.

“With this latest approval, our entire portfolio of Bax System Salmonella assays is OMA-approved,” said Doris Engesser-Sudlow, global diagnostics leader, DuPont Nutrition & Health. “This means that food companies can choose among our certified methods for the best fit with their food protection needs, confident that each will provide consistently accurate results.”

FSSAI trains FBOs from Gujarat in preparing, serving food hygienically

A coordination committee appointed by the Food Safety and Standards Authority of India (FSSAI) – the country's apex food regulator – visited nine food markets in Ahmedabad recently, selected about 100 food joint owners and their employees and trained them at the Ahmedabad Municipal Corporation's (AMC) new West Zone office over a period of four days to prepare and serve food to their customers in a hygienic manner.

H G Koshia, commissioner, Food and Drug Control Administration (FDCA) Gujarat, was a member of the team that imparted the training, as were Mahesh Soni, deputy secretary, investigation, FDCA Gujarat, and Atul Soni, public analyst, AMC. The trainees were vendors at the Vastrapur, Kankaria, Akhbarnagar, Khokhra, Manek Chowk and Law Garden markets, and non-vegetarian ones such as Jamalpur, Teen Darwaja and Juhapura.

“Our teams visited the markets, observed the way the vendors work and took their photographs before selecting the vendors for training. We chalked out a training programme and the trainees were given complementary kits comprising gloves, aprons and caps, which they were asked to wear while cooking food and serving it to the customers.

They were also asked to undergo regular health check-ups,” Koshia said.

He added that the vendors were given a period of two weeks to improve the manner in which they work, and strict action would be taken against them if they did not adhere to any of the instructions given to them during the training programme. Incidentally, some of the selected vendors operate from roadside stalls, where the safety of the food remains a cause for concern.

Koshia said the FSSAI officials were impressed by the efforts put in by the trainers for the last one year, adding that K Chandramouli, chairperson of the country's apex food regulator, visited Ahmedabad and urged other states to follow the Gujarat model. So far, study teams from Bihar and Haryana have visited the state and replicated the training programme in those states, and eight other states will follow suit shortly.

Artificial fruit ripening centre opened

New artificial fruit ripening centre in Anantapur on Saturday.- PHOTO: R.V.S. PRASAD

An artificial ripening centre, first of its kind in the district, which adheres to international standards of artificial ripening of mango and other fruits, was inaugurated at the Anantapur market yard on Saturday by the District Revenue Officer (DRO) Sudarshan Reddy.

The artificial ripening centre, constructed at a cost of over Rs. 60 lakh, is said to be a boon both for the mango farmers of the district as well as the consumers as mangoes can be ripened at around a rupee per fruit.

Farmers can easily afford this whereas the consumers get to consume fresh ripened fruits as against the usually available chemically contaminated ones.

Speaking on the occasion, Mr. Sudarshan Reddy said that mangoes ripened at the centre using ethylene gas would prove to be beneficial for all, while enhancing the reputation of the district as a key player in the horticulture market in the State and the country.

He reminded all that Anantapur district was the major producer of many fruits like that of sweet lime and musk melon besides sapota and others that are bought directly by traders from across the countryat the market yard in Anantapur.

“Food Safety and Standards Authority of India (FSSAI), in its order dated May 2010, permits the use of only ethylene gas for ripening of fruits,” said V.K. Pradeep Reddy, president of the Horticulturists’ Welfare Mutually Aided Co-operative Society (MACS) Limited.

The Government of India banned the use of calcium carbide as per the rules set out in the Prevention of Food Adulteration Act, 1954.

The use of calcium carbide attaches to the fruits, thus ripened by it, carcinogenic chemicals like arsenic hydride and phosphorous hydride, Mr. Pradeep said.

Notwithstanding all this, the biggest advantage from the centre stands to be derived by the farmers whose fruits can now be ripened cheaply while delivering an additional benefit of being able to sell the produce directly at the market yard, where the ripening centre has been set up.

Health officials inspect ice manufacturing units

Consuming sugarcane juice and fruit juice from roadside vendors may be dangerous as the industrial ice cubes mixed with these juices are said to be prepared in an unhygienic way.

This may cause diarrhea and other water-borne diseases.

Led by T. Anuradha, District Designated Officer, Tamil Nadu Food Safety and Drug Administration Department, Salem, the health team inspected six ice manufacturing units in the district on Friday and found contaminated water, unhygienic ice slabs and ammonium gas being used to prepare the bars.

The bars are broken and used for mixing with fruit juices, sugarcane and lassi that may cause viral fever and gastro-intestinal diseases.

Though the manufacturer said that the ice bars were used for refrigerating fish and other products, health officials found road side vendors buying in large numbers to mix with juices.

As mercury hovers around 40 degree Celsius in the district, consumers prefer to add more ice cubes to the juices for a chill.

But roadside shops and shops functioning without valid license use these ice cubs, said the health official. These cubes are the source of danger, the official said.

Ms. Anuradha told The Hindu that the manufacturers were warned against the use of such ice.

Samples have been taken to be sent to laboratory in Chennai.

After obtaining the results, notices would be served on such ice manufacturers under The Food Safety and Standards Regulations, 2011, she said.

Health risks in roadside chill pill

RANCHI: As the heat gets unbearable, Ranchiites put health concerns to rest and flock to roadside refreshment stalls to quench their thirst.

With mercury levels rising, several fruit juice and local ice-cream stalls have sprung up at several points in the city. From college students, office-goers to daily wage earners, people of all ages can be seen queuing up near roadside vendors, especially during the afternoon. Manisha Kumari, a college student, said, "When college is over and I am on my way back home, I always stop by the refreshment stalls either to drink fruit juice or have an ice cream. It reenergizes me and prevents heat stroke too."

These roadside vendors provide a variety of choices to their customers. Wood apple juice and sattu drink are popular. Arvind Goyel, a salesman ,said, "I live alone here and usually do not get time to prepare breakfast before I leave for work. In such a situation, drinking sattu is the best alternative."

However, popularity of these stalls does not rule out the fact that these fruit drinks are unhygienic. Flies can be seen swarming around these stalls as most of them are situated near drains for convenience of vendors to dispose waste. The vendors do not wash their utensils or machines properly which only aggravate possibilities water-bourne diseases.

On being questioned about the hygiene of the lemon juice he sells, Chhotu Kumar, a vendor, said, "There is a tap nearby from which all the local people drink water. I get water from the same place. It is hygienic."

Despite the claims of these vendors, there have been reports of people falling ill after drinking these roadside drinks. Mahesh Prasad, who is suffering from food poisoning said, "As fruits are good for health, I used to drink fruit juice from a roadside vendor near my office. But I fell ill recently and my doctor said I had developed infection from regularly drinking roadside fruit juices."

The food safety department is conducting raids and collecting samples from these roadside stalls. Additional chief medical officer, Dr N N Sengupta, who is heading the raids said, "We are collecting samples from various stalls and sending them for tests. Once the results are out, those selling unhygienic fruit drinks will be asked to shut down. We are conducting raids even when we are getting complaints from public."