Food safety officials seize one tonne of adulterated jaggery in Vellore

Ahead of the Pongal festival, officials of the Food Safety Division seized around one tonne of adulterated jaggery while conducting a surprise inspection at shops and warehouses at the Vellore wholesale market on Tuesday.

Officials of the Department of Food Safety, which comes under the Ministry of Health and Family Welfare, said that traditionally, certain lanes in the British-era wholesale market within Corporation limits specialize in selling jaggery especially during festival seasons like Deepavali and Pongal in a year.

Narrow lanes like Mandi street and Kallukadai (Arrack shop) Street have at least 50 jaggery godowns. “Most of the jaggery consumed in Chennai, Tiruvallur, and Kancheepuram districts comes from the Vellore region. Over 1,000 tonnes are made by farmers in the region round the year,” S. Rajesh, food safety officer (Vellore), told The Hindu.

The surprise check, the first in the season, was led by V. Prabhakaran, Designated Officer (DO), Department of Food Safety (Vellore) after complaints from consumers regarding adulterated jaggery.

Adulteration of jaggery using kesari synthetic powder and wheat flour (maida) to add more colour and weight poses potential health risks which prompted the department to conduct such surprise checks especially during festival season. “Some traders adulterate jaggery as they can sell more stocks in a short time during festival season. Awareness is being created among wholesale and retail dealers against adulteration of jaggery,” said P. Gnanavel, president, Vellore All Traders Association. 

At present, areas along Palar river like Anaicut, Madhanur, Kavasampattu, Eraivankadu, Odugathur, Gudiyatham, and Pernambut are under sugarcane cultivation where jaggery is made.
 
Health officials said that the size and weight of jaggery vary from region to region. For example, jaggery made in Salem, Dharmapuri, and Vellore region is smaller in size and weighs between 250 grams – 500 grams. Tirupattur – Krishnagiri area especially Uthangarai farmers make jaggery of 1.5 kg each.

Food safety officials said that as per Food Safety and Standards Authority of India (FSSAI) norms, traders should not sell adulterated jaggery that is added with sugar, kesari powder, and wheat flour.

Consumers can detect adulterated jaggery from genuine ones as the adulterated item looks much brighter, mostly orange, and bigger in size. Genuine jaggery resembles reddish brown in nature and weighs less. 

Food safety officials issued stern warnings to the traders, emphasising that legal action would be taken against those using chemical agents for ripening. Samples of the confiscated jaggery were sent to the Food Analysis Laboratory (FAL), which is under the Commissionerate of Food Safety, in Guindy (Chennai). Based on the report from FAL, action will be taken against traders.

Health officials said that adulterated jaggery could cause health hazards including stomach discomfort, respiratory issues, and increased risk of cancer.