Archive for 26,June, 2019

Artificial veg colouring detected during govts’ enforcement activities

26,June, 2019 Comments off

FSSAI has stated that instances of the sale or supply of sub-standard and adulterated food items, the use of excess chemicals, the artificial colouring of vegetables, the presence of pesticides or insecticides residues in fruits and vegetables beyond prescribed MRLs (maximum residue levels), etc., were detected during the enforcement activities undertaken by the State/UT (Union Territory) governments . Such instances were reported to FSSAI through various other channels.
To check adulteration in vegetable items and in other food products, the governments of state and UTs regularly conduct surveillance and enforcement drives and conduct regular surveillance, monitoring, inspection and random sampling of food products to check that they comply with the standards laid down under the Food Safety and Standards Act, 2006, and the rules and regulations made thereunder. In cases where the food samples are found to be non-conforming, recourse is taken to penal provisions under Chapter IX of the Food Safety and Standards Act, 2006.
Further, the consumer is being educated about detection of adulteration and steps to be taken for reducing the harmful effects of chemicals, etc. To combat adulteration in commonly adulterated food items, such as milk, spices and condiments, honey, water, oils and fats, FSSAI has released a Detect Adulteration with Rapid Test (DART) which is a compilation of common quick tests for detection of food adulterants at the household level by the citizens themselves, so as to create awareness among the consumers about food safety.
Consumers are also being educated about importance of washing fruits and vegetables before consumption to avoid the harmful effects of pesticides/insecticides residue in fruits and vegetables. FSSAI has also asked the state and UT food safety commissioners to undertake awareness campaigns on pesticides/insecticides residues in fruits and vegetables.
Guidance notes for guidance of consumers have also been issued on various topics such as artificial ripening of fruits, stickers on fruits and vegetables, pulses and beans and many other topics. These are available on the FSSAI website.
This information was given in a written reply by Ram Vilas Paswan, minister of consumer affairs, food and public distribution, in Lok Sabha today.

Categories: NEWS

FSSAI fixes ad hoc limits for formaldehyde in fish and fishery products

26,June, 2019 1 comment

FSSAI has fixed the limits of formaldehyde in fish and fisheries products and issued a directive in this regard. The direction stated that the ad-hoc limit for formaldehyde in the food category of fish, including molluscs, crustaceans and echinoderms, shall be 2mg/kg for freshwater and 100mg/kg for brackish water/marine origin.
“These limits are for natural occurring formaldehyde, and this is a temporary arrangement made by the country’s apex food regulator, as the matter is still under consideration, and a final decision shall be taken in the due course of time,” said the directive.
Praveen Jargar, joint director, FSSAI, said, “The issue was examined by the concerned scientific panel of FSSAI, which has recommended a detailed assessment of the issue. However, taking into account the instruction of the Bombay and Goa High Courts, as well as the scientific concerns related with formaldehyde, it has been decided to set an ad hoc limit of naturally-occurring formaldehyde till final assessment is done.”
The directive said that the ad hoc limit shall be applicable till the panel recommended a final limit for the naturally occurring formaldehyde.
Experts also opined that the use of formalin artificially should be avoided as it posed health risks.
Ashok Kumar, head, fish processing division, Central Institute of Fisheries Technology, Kerala, stated, “The use of formalin in fish and fisheries products should be avoided totally, and care should be taken to ensure that there should be no formalin in fish, while the use of artificial methods, including the use of formalin for increase in shelf life of fish should be avoided as fish laced with formalin can lead to adverse health conditions.”
It is pertinent to mention here that instances of adulteration of fish by using formalin (formaldehyde in water) have been reported from various places across India.
Also formalin is used to extend the shelf life of fresh and chilled fish and artificially improve the sensory attributes.
Last year, coastal states had imposed a ban on sale of formalin-laced fish. Also a programme called, Operation Sagar Rani was implemented to seize adulterated fish in Kerala.
Under this operation, fishing was banned in Kerala in the month of June. During this period, fish was being exported by Andhra Pradesh, Tamil Nadu and Orissa. Around 9,600kg of fish preserved with the toxic chemical were seized at the border check post of Arayankavu in Kollam district, while 6,000kg were seized on June 24, 2018, from the check post at Walayar in northern Palakkad district. This led to an chaotic situation amongst the localites .
Around 21,600kg of formalin-laced fish was seized in the state under Operation Sagar Rani. The raids was been carried out by a squad of food safety officials from Kozhikode and Palakkad led by the state food safety commissioner.

Categories: NEWS

Bad taste – Chemical still getting into mangoes

26,June, 2019 Comments off

A mango stall at the wholesale market on Jayamahal Main Road in Bengaluru on Wednesday.

Bengaluru, DHNS: A raid on mango stalls in Jayamahal found that a majority of the stalls were using banned calcium carbide crystals to ripen mangoes.

Officials of the Food Safety and Standards Authority of India (FSSAI) found that 15 out of 25 stalls were using small amounts of carbide crystals to ripen mangoes. Deputy director of the FSSAI’s city squad Kamala Bai B said use of calcium carbide, known to be carcinogenic, has been strictly prohibited in foods.

The sellers were levied a penalty of between Rs 5,000 and Rs 10,000 depending on their economic status.

Jubin George Joseph, the chief operating officer of Ramaiah Advanced Testing Labs, which tests for carbide in mangoes, said the lab frequently discovers traces of carbides in mangoes sent for testing. “Over the last 10 years, five out of 10 samples showed traces of carbide. But in recent years, after a series of government raids, we noticed a drop in its use. But with a decline in government raids, the rate is picking up again,” Joseph said.

He added that incidences of carbide use appear to increase off-season. “At that time, we see a 50% increase in the use of carbides in the samples we receive,” he said.

Raghu K C, a food expert, said the government itself is to blame for the use of carbides. “Until three years ago, official editions of the Indian Council of Agricultural Research’s Textbook of Horticulture promoted the use of carbides.”

Categories: NEWS

Is Fish Safe For Consumption?

26,June, 2019 Comments off

On the one hand, the Health Minister Vishwajit Rane assured us that the fish is safe to eat, after the NCP MLA Churchill Alemao urged the people not to eat fish for next two months. And on the other we were told that the fish samples are tested only during the nightime in a room of Patradevi police outpost. The Health Minister claimed that he and the CM is keeping vigil and monitoring the inflow of fish but their vigil looks tainted. No doubt there is an effort being made to check the fish for formaldehyde but promising 24X7 checking and doing the test only during the night doesnOt justify the pompous speech. Goa needs full-fledged laboratories to be placed at different outposts especially where there is an inflow of fish transportation vehicles from outside the state and strong loyal officials of the Quality Council of India to conduct tests. The amount of fish transported to Goa will definitely be difficult to be checked round the clock although it is promised by the government, thus rapid test kits co-developed by the Food Safety and Standards Authority of India (FSSAI) and the Central Institute of Fisheries Technology (CIFT) could be provided to the consumers, traders, stakeholders and lab technicians. Making these rapid detection kits “CIFTest” commercially available could solve half of the problem. The kits help in the detection of formalin and ammonia. Perhaps, we ourselves could be independently deciding on whether the fish is safe for consumption or not rather than depending on a third person. Then, Whom to believe? Would not be a question popping in our minds.

Categories: NEWS

Crackdown on adulterated fish sale

26,June, 2019 Comments off

SOMETHING FISHY: Members of a youth club stage a protest at Kozhikode mofussil bus stand on Wednesday alleging that fish vendors in the city are charging exorbitant prices for even sardines, taking undue advantage of the trawl ban.

Food Safety squads to continue intensive drive till the end of trawl ban

Following complaints about marketing of adulterated fish, Food Safety squads have intensified their inspections in the district.

The inspections focussing on harbours and fish markets will be continued till the end of trawling ban.

“We have received complaints about marketing of frozen fish without any label mentioning the product details. This is an illegal practice and such stocks will be seized ” said Food Safety Assistant Commissioner P. Aleyamma. “However, we are yet to receive lab reports on the presence of formalin or any other adulterant in such products,” she said.

Though Food Safety officials claimed that the checking was part of their routine activities, they made it clear that the squads would keep tabs on the purchase of formalin-laced fish from other States at a cheaper rates and its resale at local markets. They also said the public would be encouraged to pass on information about such attempts to the Food Safety squads.

During the trawl ban last year loads of formalin-laced fish had been brought to the district from neighbouring States, cashing in on demand. The Food Safety squads blocked suspected vehicles on the district borders and sent them back after collecting the samples.

Officials said there were several instances when the squad destroyed contaminated or formalin-laced stock after conducting inspections and imposed fine on the apprehended carriers. Those engaged in the sale of such stock in local markets were also traced to suppress the network, they said.

Members of the Food Safety squad in the city said they carried out inspections at the Central Fish Market. In early morning operations, Food Safety officials inspected the fishing harbours at Beypore, Chaliyam and Chombal.

An officer attached to the Food Safety office at Vadakara said the samples collected from Chombal were sent to the Regional Analytical Lab at Malaparamba. It was a frozen stock and the preliminary test result was negative showing no presence of formalin or ammonia, he said.

Categories: NEWS

‘Plastic food’ rumours a ‘hoax’, says FSSAI

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A heap of two varieties of rice.

Wokha, June 20 (MExN): The Food Safety and Standard Authority of India (FSSAI) has informed consumers that the “rumours on plastic cabbage, plastic kurkure, plastic rice and plastic egg are hoax.”

“The video on plastic cabbage was actually about wax food replicas used as displays outside restaurants in Japan,” stated Peterson Pongener, Designated Officer (Food Safety), Kohima Zone, and CMO Wokha, in a press release today.

He stated that the FSSAI has expressed concerns over “fake news and fake videos on plastic food going viral on various social media platforms.”

The FSSAI is said to have raised the issue with Ministry of Electronics and IT last November who has assured to book the perpetrators. The CMO Wokha requested citizens to “refrain from spreading such fake viral videos and not fall prey to such false information creating more panic and confusion.”

Regarding plastic kurkure, stated the CMO Wokha, “FSSAI clarified that the presence of a compound called acrylamide causes the food item to burn when lit with a match stick and it does not contain any plastic material.”

Further, “Dr. Nagappa G Malleshi, former head of Grains, Science and Technology, Mysore, explained that rice is 80 percent starch which makes the cooked rice swell and sticky. So when it is mashed and made into a ball, they entrap air and therefore bounce. He also clarified that plastic rice cannot absorb water nor can it cook. It will only melt and burn. Eggs stored at room temperature for days undergo changes in their texture, smell and appearances. As a consequence of water loss in old eggs, the egg white and yolk portions shrink. It results in a dry and paper like appearance which creates the impression that it is plastic.”

Samples of suspected plastic rice and egg which were recently submitted in the month of June from Wokha district and tested at SPHL, Kohima were found to be natural and devoid of any artificial or plastic elements, informed the officer.

Moreover, random samples are being collected by Food Safety officials of respective districts and tested at SPHL Kohima to check compliance of the standards laid down under the Food Safety and Standards Act 2006, Rules and Regulations, he affirmed.

Categories: NEWS

This oil in bhujiyas and biscuits can cause cancer

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01/9How chips, cookies and bhujiyas turn dangerous for you?

When it comes to munching, the easiest and most popular option around the world includes cookies, chips, muffins, bhujiyas and cupcakes. While we all feel satisfied after having these, you will be surprised to know that all these food items have one common ingredient-Palm Oil. According to researchers, this oil when treated chemically during the refining process, becomes deadly and increases the risk of cancer in humans. The scary part is, almost every other product available in our country uses this oil as it comes cheap and is easily available. If you look at the ingredient box of most biscuits and namkeens you will find "Edible Vegetable Oil (Palmolein Oil)" written.

02/9Why palm oil is used in bhujiyas and biscuits?

The FMCG companies use palm oil in bhujiyas and biscuits, as this oil adds consistency, texture and structure to the end product without the need for hydrogenation. Palm oil contains unique fatty acids in its triacylglycerol (TAG) composition which comprises an equal amount of unsaturated and saturated fatty acids. According to Zero Oil Cook Book by Dr Bimal Chhajer M.D., The distribution of fatty acids in this oil is 13 percent monosaturated, 7 percent polysaturated and about 80 percent saturated fat. While the saturated fat content of sesame oil is 14, soyabean oil is 15, sunflower oil is 8, olive oil is 1.8 and mustard oil is 6.

03/9What actually happens?

According to the European Food Safety Authority (EFSA), palm oil can be dangerous, because when it is processed at high temperatures, it increases the risk of cancer in the human body. EFSA has found that certain contaminants in palm oil make this happen and when the oil is processed further it causes glycidyl fatty acid esters (GEs) to form. When consumed, GEs break down and release glycidol, a substance known for its carcinogenic effects and exposes you to cancer.

04/9What do nutritionists say

Sandhya Gugnani, a celebrity nutritionist, says, "Palm oil is known to be high in saturated fat content and regular consumption can increase the level of bad cholesterol. Due to high smoking point, it is widely used for cooking as well as in ready-to-eat and processed foods like cereals, cookies, muffins, chocolates, margarine etc.”

05/9Kids and palm oil

Acording to Sankalp, C.E.O, Goodways Fitness, “Regular consumption of palm oil can lead to diseases like cancer, heart attack, diabetes, nausea, unconsciousness, headache, hormonal issues, and obesity. When palm oil is given to kids, it reduces their memory and concentration power. "

"It adversely affects the eyesight, and gradually they start lacking interest in fun activities that kids of their age love to do. With growing age, it results in asthma, blood pressure, sinus and weakening of muscles”, adds Sankalp, who is also a fitness and lifestyle expert.

06/9Researchers’ take

Globally, researchers emphasize moderate use of palm oil and in fact many studies claim that it is as bad as other refined oils. All refined oils may have different fatty acid compositions but almost all of them are bereft of nutritional benefits and loaded with chemicals.

07/9 Is there any alternative?

Though nothing has been medically declared ‘safe’, alternatives like soybean, rapeseed, and coconut, as well as jatropha and jojoba, are considered good for the human body. According to health experts, they have passed the hurdle of technical feasibility but are still under debate in terms of affordability, acceptability, and sustainability.

08/9What should we do?

We should not stick to one oil and keep changing options. It is also important to limit our oil consumption. Our veggies should not be cooked in more than three spoons of oil, for the entire family. Local oils that our grandparents and parents have been consuming are the best options when consumed in moderation.


Making cost-effective goods is a primary concern of any market player. But, making goods at the cost of the health of consumers is an ill-practice that needs immediate intervention by the governing bodies, similar to what was done in the case of Maggi. After all, health is important than anything else. Isn’t it?

Disclaimer: Do not consider this as a substitute to medical advice.

Categories: NEWS

Why no online food to be delivered in Punjab without hygiene rating

26,June, 2019 Comments off

In order to keep a check on the growing online food market, the Punjab government has recently announced that they are going to ban online delivery of food without the hygiene rating.

The decision was taken under the ‘Tandarust Punjab Mission’.

It has been decided to make it mandatory for all online players to ensure that food supplied by them have hygiene rating as per the guidelines of Food Safety and Standards Authority of India (FSSAI).

Punjab Health Minister Brahm Mohindra has issued a direction in this regard, saying that all the online order and supply companies should display the hygiene rating of all the food business operators registered or affiliated with them.

In a statement, Punjab’s Commissioner for Food and Drug Administration, K.S. Pannu, said, “Three months time has been given to the companies and communication in this regard.”

A formal letter was issued in this regard, wherein they have been directed to get the hygiene rating done of all the FBO’s registered with them and only those food business operators who are at a higher level of hygiene rating ( with 3 or more smilies), should be allowed to supply food under the mechanism.

This decision was taken to improve the online order and delivery mechanism of the food supply in the state.

Categories: NEWS

பாலீஷ் அரிசி… பளபளக்கும் காய்கறிகள்… விஷமாகும் உணவு… தீர்வு என்ன?

26,June, 2019 Comments off

எப்போது தொலைத்தோம் இயற்கையை? அதிக விளைச்சலைத் தேடி, அதிக லாபத்தை நோக்கி ஏற்படுத்தப்பட்ட அறமற்ற பயிர் செய்யும் முறைகளே, இயற்கையைப் பின்னுக்குத் தள்ளி செயற்கை முறைகள் கோலோச்சியதற்கான முதல் காரணமாகும்.

இயற்கையை விட்டு வெகுதூரம் சென்றுவிட்டதால் பல்வேறு நோய்களின் பிடியில் சிக்கிக் கிடக்கிறோம். கோழி முட்டையைக்கூட செயற்கையாகச் செய்து விற்கிறார்கள். பாலில் ரசாயனக் கலப்பு என பட்டியல் நீள்கிறது. இதனால் ஏற்பட்ட உடல்நலப் பாதிப்புகளை மனதில் கொண்டு, மீண்டும் இயற்கையை நோக்கி படையெடுக்கத் தொடங்கியிருக்கிறோம். உணவு சார்ந்து, உடை சார்ந்து, இருப்பிடம் சார்ந்து எல்லாவற்றிலும் இயற்கையின் சாயல் இருக்கவேண்டுமென்ற எண்ணம் பரவலாக எல்லோர் மத்தியிலும் உதித்திருப்பது பாராட்டுக்குரியது. அதில் குறிப்பாக ‘ஆர்கானிக்’ உணவுகளை தேடத் தொடங்கியிருக்கிறது இன்றைய புதுயுக சமுதாயம்.

அதென்ன ஆர்கானிக்..!? செயற்கைத் தீண்டலின்றி இயற்கை முறையில் விளைவிக்கப்பட்ட காய்கறிகள், பழங்கள், உணவுப் பொருள்கள். ரசாயன உரங்களைப் பயன்படுத்தாமல், அந்தந்த பகுதியில் கிடைக்கும் இயற்கை உரங்களின் உதவியுடன் விளைவிக்கப்படும் தாவர வகைகளிலிருந்து பெறப்படும் உணவுகளை `ஆர்கானிக்’ என வரையறுக்கலாம். அசைவ ரகங்களை எடுத்துக்கொண்டால், ஹார்மோன் மருந்துகள் செலுத்தாமல், அளவுக்கு மீறி அதிக உணவு கொடுக்காமல் இயற்கையாக விலங்குகளின் வளரியல்பை ஊக்குவித்து அதிலிருந்து பெறப்படும் இறைச்சி, பால், முட்டை போன்றவற்றைக் குறிக்கும்.

எப்போது தொலைத்தோம் இயற்கையை? அதிக விளைச்சலைத் தேடி, அதிக லாபத்தை நோக்கி ஏற்படுத்தப்பட்ட அறமற்ற பயிர் செய்யும் முறைகளே, இயற்கையைப் பின்னுக்குத் தள்ளி செயற்கை முறைகள் கோலோச்சியதற்கான முதல் காரணமாகும். செயற்கை உரங்கள் மண்ணில் நீங்காத இடம்பிடித்தன. பயிர் நன்றாக வளர, இயற்கைக்கு எதிராக வேகமாக உயர, பூச்சித் தாக்குதலின்றி பளபளக்க என பல்வேறு காரணங்களுக்காக ஆய்வுக் கூடங்களில் இருந்து பெறப்படும் செயற்கை உரங்களும், விதை ரகங்களும் விவசாய நிலங்களில் தூவப்பட்டன. நமது மரபை எட்டி உதைத்து கால் மேல் கால் போட்டு ஆட்சி செய்யத் தொடங்கிவிட்டது செயற்கை முறை விவசாயம்.

கடந்த பத்தாண்டுகளாக செயற்கை உரங்களுடன் சேர்ந்து வாழ்கையைத் தள்ளிக் கொண்டிருக்கிறோம். இதனால் யாருக்கோ என்றிருந்த புற்று நோய், வீடுகள் தோறும் ஆக்கிரமித்திருக்கிறது. சர்க்கரைநோய், உயர் ரத்தஅழுத்தம், மன நோய்கள் என தொற்றாநோய்களுக்கு அடைக்கலம் கொடுக்கும் பாதுகாவலனாக நமது உடல் மாறிவிட்டது. `இயற்கை அனைவரது தேவைகளையும் பூர்த்தி செய்யக்கூடியது. ஆனால் பேராசையை அல்ல’ எனும் மகாத்மாவின் வார்த்தைகள் செயற்கை முறை விவசாயத்தின் விளைவுக்கு சாலப் பொருந்தும். உடல் மற்றும் மன ரீதியாக பல்வேறு பாதிப்புகளை சந்தித்துக்கொண்டிருக்கிறோம்.

அடுத்த தலைமுறைக்கு ஆரோக்கியமான உணவியலை சொல்லிக்கொடுத்து, அவர்கள் நோயின்றி வாழ்வதற்கான வழிவகையை ஏற்படுத்திக் கொடுக்கும் பொறுப்பு இன்றைய தலைமுறைக்கு இருக்கிறது. அனைத்தையும் ஒரே நாளில் மாற்றிவிட முடியாது. ஆனால் முயற்சித்தால் நாம் ருசித்த இயற்கை முறை உணவுகளை மீண்டும் நடைமுறைக்கு கொண்டு வர முடியும்.

இயற்கை முறையில் கிடைத்த உணவுப் பொருள்களில் இயல்பாகவே ஆன்டி-ஆக்ஸிடன்ட்கள் நிறைந்திருக்கும். உடலுக்கு நோய் எதிர்ப்பு சக்தியைக் கொடுத்து, உடலை வலுவாக வைக்க உதவும். ஆனால் பார்ப்பதற்கு பளபளப்பாகவோ, மினுமினுப்பாகவோ இல்லாமல், சில இடங்களில் லேசாக பூச்சி அரித்ததாகக்கூட இருக்கும். ஆனால் நமக்கு பாலிஷ் செய்யப்பட்ட அரிசி தானே தேவை. நிறத்தில் கொஞ்சமும் வெண்மை குறைந்திருக்கக்கூடாது. மினுமினுப்போ, பளபளப்போ குறைந்திருந்தால் அது தரமற்ற உணவுப் பொருள் என்ற எண்ணம் நமக்கு இருக்கிறது. இப்படிப்பட்ட எண்ணத்தின் விபரீத விளைவைத்தான் இப்போது அனுபவித்துக் கொண்டிருக்கிறோம்.

இயற்கை முறையில் விளைவிக்கப்படும் உணவுப் பொருள்களின் விலை சற்று கூடுதலாகவே இருக்கும். ‘ஆர்கானிக்’ என்ற பெயரில் இப்போது அறமற்ற வணிகமும் தலைதூக்கத் தொடங்கியிருப்பது தனிக்கதை, கவனம். செயற்கைத் தயாரிப்புகளை புறக்கணித்து, இயற்கைத் தயாரிப்புகளை நாம் அதிகம் வாங்க முற்படும்போது, ஆர்கானிக் உணவுப் பொருள்களின் விலையும் குறையும்.

வாய்ப்பிருக்கும் வீடுகளின் முன் அல்லது மாடியில் இயற்கை முறையில் காய்களை விளைவித்துப் பயன்படுத்தலாம். கடைகளில் வாங்கும்போது, பளபளப்பை எதிர்பார்க்காமல் `இயற்கை முறையில் விளைந்ததா’ என்னும் தர நிர்ணயத்துடன் வாங்கப் பழகுங்கள். நேர்மையாக இயற்கை விவசாயம் செய்யும் விவசாயிகளைத் தேடிக் கண்டுபிடித்து ஊக்கப்படுத்துங்கள். விலை மலிவு, கவர்ச்சியானது என்பதால் செயற்கை பொருள்களுக்கு முன்னுரிமை கொடுப்பது, சொந்தக் காசிலேயே சூனியம் வைத்துக் கொள்வதற்குச் சமம் என்பதை புரிந்து கொள்ளவேண்டும்.

இயற்கை முறையில் விளைவிக்கப்பட்ட உணவுப் பொருள்களை சீக்கிரம் பயன்படுத்த வேண்டியது முக்கியம். ஏனெனில் செயற்கை உணவுப் பொருள்களில் சேர்க்கப்படுவதைப் போல அதில் ரசாயன பிரிசர்வேடிவ்கள் சேர்க்கப்படுவதில்லை. இயற்கையில் விளைந்த அரிசியின் நிறம் சற்று பழுப்பாகவே இருக்கும். ஆனால் பட்டைத் தீட்டி அனைத்து சத்துகளும் நீக்கப்பட்டு வெள்ளை வெளேரென காட்சி தரும் அரிசியின் தரத்தை சிந்தித்துப் பாருங்கள். புரிந்தவர்கள் பயன்பாட்டைக் குறைத்துக் கொள்ளுங்கள். ஆராய்ச்சிக் கூடத்தில் பிறப்பெடுக்கும் விதை நெல்லில் தொடங்கி, நாற்றாக மாறி உயர்ந்து வளர்வது வரை பல கட்டங்களில் ரசாயன உரங்கள் கணக்கின்றி தூவப்படுகின்றன. இயற்கைக்கு எதிரான முறைக்கு இப்போது பயன்பாட்டிலிருக்கும் அரிசி சிறந்த எடுத்துக்காட்டு.

இயற்கை விஞ்ஞானி நம்மாழ்வார் கூறுவதைப் போல, `பல் உயிர் ஓம்பும்’ விவசாயக் கலாசாரத்தை முன்னெடுத்து இயற்கை சார் உணவுப் பொருள்களைப் பயன்படுத்த தொடங்கினால், அனைவருக்கும் ஆரோக்கியம் நிச்சயம். எண்டோசல்பான் பூச்சிக்கொல்லி மருந்தைப் பயன்படுத்தியதால், கேரள மாநிலம் காசர்கோடு மாவட்டத்தில் பெரும்பாலான மக்கள் நரம்பியல் கோளாறுகளுக்கு ஆட்பட்டதை அவ்வளவு சீக்கிரமாக மறந்து விடமுடியாது. இயற்கைவிவசாயத்தை மட்டுமே பயன்படுத்தி ஆரோக்கியத்தை மீட்டெடுக்கும் முயற்சியை சிக்கிம் முன்னெடுக்கும்போது, மற்ற மாநில அரசுகளும் மக்களும் முன்னெடுக்கலாமே.

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