Food Adulterstion

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EVALUATION REPORT OF PHASE II OF THE PROJECT
On
WORKSHOP CUM TRAINING PROGRAMME FOR HOUSEWIVES ON
DETECTION OF ADULTERATION IN FOODS BY CONCERT, CHENNAI

Research Team
Prof. Suresh Misra
Dr. Amit Kumar Singh
Pankaj Kumar Singh

Sponsored by

Department of Consumer Affairs
Ministry of Consumer Affairs, Food and Public Distribution
Government of India

Conducted by

Centre for Consumer Studies
Indian Institute of Public Administration
IP Estate, Ring Road
New Delhi

3

Preface

In the recent past food adulteration has assumed a serious proportion leading to health hazards. Whether it is raw vegetables, fruits, meat item, milk, sweets or spices, every single item is mixed with cheap and dangerous ingredients for the purpose of making more profit. Food adulteration is the desirable contamination of food materials with low quality, cheapo non- edible or toxic substances. Food adulteration takes many forms; mixing, substitution, abstraction, canceling the quality, sale of decomposed foods and using fake labels.

Somehow the Indian consumers, particularly in the rural areas have become accustomed to live with adulteration, mainly due to ignorance, lack of awareness and choice. Therefore there is a need to build the capacity of the consumers as well as the community to fight this menace. Educating the consumers about food safety and hygiene, food adulteration and the way to detect food adulteration is the best way to protect them. Research has shown that women play a major role in decision making regarding food, hence they need to be targeted as far as consumer education and awareness is concerned.

A large number of organizations have also prepared special kits to detect adulteration in common foods such as sweets, milk, spices, edible oil, tea, coffee, dhal and other items of daily use. By this innovative concept of special kits, consumer goods can be examined instantly which work as deterrent against adulteration. Its propagation at the house hold level needs to be encouraged.

This evaluation study of the Phase II of the Project “Workshop cum Training programme for Housewives on Detection of Adulteration in Foods” being implemented by CONCERT, Chennai has been carried out on the request of the Department of Consumer Affairs, GoI. We are grateful to the Department for their trust in the Centre for Consumer Studies, IIPA in conducting such studies. We would like to thank particularly Shri. Sreekumaran, Joint Secretary, DCA for his support in the conduct of this study.

We are thankful to the management and officers of M/S CONCERT, Chennai for providing us all the information, relevant documents and time to discuss various issues relating to the Project. At the field level we are also thankful to the large number of housewives both trainees and the participants of the follow up programmes and others for their support, but for their cooperation a study of this nature would not have been completed.

28. November, 2010
New Delhi
Prof. Suresh Misra
Centre for Consumer Studies
IIPA, New Delhi

i

CONTENTS

Page No.

i

Preface

Chapter I

Introduction

1-10

Chapter II

Effectiveness of Training Programmes:
(Response of Trainees (Housewives)

11-27

Chapter III

Awareness and Education Programmes
(Response of the Participants of the follow up
Programmes)

28-47

Chapter IV

Findings and Recommendations

48-51

2

Chapter I
Introduction
Background
Food is essential for sustenance of life. It should be pure, nutritious and free from any type of adulteration for proper maintenance of human health. Adulteration of food cheats the consumer and can pose serious risk to health in some cases. There is no doubt that the consumer is the largest economic group and central point of all marketing activities. With the rise in the income of people, the quality, the quantity and the sophistication of the consumer goods has also increased. The market is literally overflowing...
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