INTRODUCTION

Adulteration :-
Adulteration is an addition of another substance to a food item in order to increase
the quantity of the food item in raw form or prepared form, which may result in the loss of
actual quality of food item.
Adulteration in food is normally present in its most crude form; prohibited substances are
either added or partly or wholly substituted. Normally the contamination/adulteration in food
is done either for financial gain or due to carelessness and lack in proper hygienic condition of
processing, storing, transportation and marketing. This ultimately results that the consumer is
either cheated or often become victim of diseases. Such types of adulteration are quite
common in developing countries or backward countries. It is equally important for the
consumer to know the common adulterants and their effect on health.

The increasing number of food producers and the outstanding amount of import foodstuffs
enables the producers to mislead and cheat consumers. To differentiate those who take
advantage of legal rules from the ones who commit food adulteration is very difficult. The
consciousness of consumers would be crucial. Ignorance and unfair market behavior may
endanger consumer health and misleading can lead to poisoning. So we need simple screening,
tests for their detection. In the past few decades, adulteration of food has become one of the
serious problems. Consumption of adulterated food causes serious diseases like cancer,
diarrhea,asthma,ulcers, etc. Majority of fats, oils and butter are paraffin wax, castor oil and
hydrocarbons. Red chilli powder is mixed with brick powder and pepper is mixed with dried
papaya seeds. These adulterants can be easily identified by simple chemical tests.

Several agencies . have been set up by the Government of India to remove adulterants from
food stuffs. Selection of wholesome and non-adulterated food is essential for daily life to make
sure that such foods do not cause any health hazard. It is not possible to ensure wholesome
food only on visual examination when the toxic contaminants are present in ppm level.
However, visual examination of the food before purchase makes sure to ensure absence of
insects, visual fungus, foreign matters, etc. Therefore, due by the consumer at the time of
purchase of food after thoroughly examining can be of great help. Secondly, label declaration
on packed food is very important for knowing the ingredients and nutritional value. It also helps
in checking the freshness of the food and the period of best before use. The consumer should
avoid taking food from an unhygienic place and food being prepared under unhygienic
conditions. Such types of food may cause various diseases. Consumption of cut fruits being sold
in unhygienic conditions should be avoided. It is always better to buy certified food from
reputed shop.
Food Adulteration :-
Food Adulteration is the act of intentionally debasing the quality of food offered for sale either
by the admixture or substitution of inferior substances or by the removal of some valuable
ingredient.
 Food adulterants refer to the foreign and usually inferior chemical substance present in
food that cause harm or is unwanted in the food.
 Basically, during food adulteration, small quantity of non-nutritious substances are added
intentionally to improve the appearance, texture or storage properties of the food.
 Food adulteration is quite common in the developing countries.
The Ministry of Health and Family Welfare is responsible for providing safe food to citizens. The
Prevention of Food Adulteration Act, 1954, laid down guidelines to provide pure and
wholesome foods to consumers. The Act was last amended in 1986 to make punishments more
stringent and to empower consumers further.

Food adulteration is the addition or mixing of inferior, harmful, substandard, useless or

unnecessary substances to foods. This spoils the nature and quality of food items and is
considered food adulteration.

FOOD IS ADULTERATED IF:

 The food sold does not meet the nature of the substance or quality as per the demand of
consumer.
 The food contains inferior or cheaper substance
 The food has been prepared, packed or kept under unclean conditions leading to
contamination.
 Food contains substances that depreciates or injuriously affects the health.
 If the food’s original nature is substituted wholly or partially by abstracting a portion of
vital substance from food.
 If it is an imitation of some other food substance.

CAUSES OF FOOD ADULTERATION:

  Profit motive of traders: Done as a part of the business strategy
 Food insecurity: To increase quantity of food production and sales.
 Increased Urbanization: To make maximum profit from food items by fewer investments.
 High population demands: Increased food demand of the population and its changing
trends.
 Illiteracy of general public: Lack of consciousness of proper food consumption.
 Lack of effective food laws
 Lack of government in initiative

TYPES OF FOOD ADULTERATION:

1) Milk Adulteration:
In India, which is the land of cows, large quantities of milk are adulterated. Milk
adulteration involves adding water to milk and removing the beneficial fats from milk.
Often soya milk, starch, groundnut milk, and wheat flour are added to milk. This makes
the milk less nutritious and it results in milk being useless for the consumer.
2) Adulteration of Fats and Oils:
It is easy to adulterate oils and fats. But it is difficult to detect such adulteration. Ghee is
often mixed with hydrogenated oils and animal fats. Synthetic colors and flavors are added
to other fats to make them appear like ghee.
3) Food Grain Adulteration:
Food grain adulteration involves mixing sand or crushed stones to increase the weight of
food grains. Cereal grains and pulses are mixed with plastic beads that resemble grains
in color and size. Very often, water is also sprayed on grains to increase the weight.
4) Other Adulterations:
Chili powder is often mixed with brick powder, while tea leaves are often mixed with
used tea leaves. These adulterations are very harmful to the consumer and they should
be addressed by consumer organizations and consumers seriously.

METHODS OF FOOD ADULTERATION:

1. Mixing: Mixing of clay, stones, pebbles, sand, marble chips, etc.

2. Substitution: Cheaper and inferior substances being replaced wholly or partially with
good ones.
3. Concealing quality: Trying to hide the food standard. E.G. adding captions of qualitative
food to low quality for selling.
 4. Decomposed food: Mainly in fruits and vegetables. The decomposed ones are mixed with
good ones
5. Misbranding/ False labels: Includes duplicate food stuffs, changing of manufacture and
expiry dates.
6. Addition of toxicants: adding non-edible substances like argemone in mustard oil, low
quality preservatives, colouring agents, etc.

FOOD ADULTERATION IN DEVELOPING COUNTRIES:

 Fresh vegetables and fruits, the main part of our meal is adulterated by the self applied
fertilizers and pesticides by the farmers to increase the production and to avoid the
attacks of insects and diseases.
 Wax coating/ dipping in chemical water like copper sulphate (CuSO4) is used for
increasing the marketing by making them attractive and fresh looking.
 Nowadays, vegetables producing fields are irrigated with sewerage water which included
detergents, human faeces, factory wastes having high concentrations of toxic heavy
metals i.e. lead and arsenic which can cause damage to liver, kidney and cancer.
 Vegetables and fruits are also openly sold at roads which cause the free fallen smoke and
dust particles resulting in contamination.
 Screen is used as sweetening agent in many confectionary products, instead of sucrose,
which is harmful for health
 The storage room are cleaned and fumigated to protect the storage products from
insects which contain hazardous substances affecting the health.
 Brick dust is added in chilli powder on the other hand lead chromate and metanil yellow
is added in turmeric powder that deteriorates health condition.
 Sugar and salt is adulterated with calcium carbonate, similarly urea is mixed in parched
rice.
 The saw dust is added in coriander powder and cumin powder.
 The sodium bicarbonate in jaggery, coal tar dye in tea leaves, metanil yellow colour in
gram powder.

HEALTH HAZARDS OF FOOD ADULTERATION:

Some health hazards associated with specific food adulteration incudes;

 Mineral oil if added to edible oil and fats can cause cancers.
  Lead chromate when added to turmeric powder and spices can cause anaemia, paralysis,
brain damage and abortions.
 Lead added to water, natural and processed food can lead to lead poisoning, foot drop,
insomnia, constipation, anaemia, and mental retardation.
 Cobalt added to water and liquors and can cause cardiac damage also copper, tin, and
zinc can cause colic, vomiting and diarrhoea.
 Mercury in mercury fungicide treated grains, or mercury-contaminated fish can cause
brain damage, paralysis, and death.
 Non-permitted colour or permitted food colour like metal yellow, beyond the safe limit in
coloured food can cause allergies, hyperactivity, liver damage, infertility, anaemia, cancer
and birth defects.

MITIGATION MEASURES FOR ADDRESSING FOOD ADULTERATION:

 There must be proper surveillance of the implementation food laws.

 There should be monitoring of the activities with periodical records of hazards regarding
food adulteration.
 There should be periodical training programmes for Senior Officer/Inspector/Analysts for
food safety
 There should be consumer awareness programmes organized by holding
exhibitions/seminars/training programmes and publishing pamphlets.
 There should be strict actions regarding the punishment for those who are involved in
food adulteration.
 There should be help and support from International INGOs for implementation of food
laws.

Recent Advances in detection of food Adulteration

 Many of the methods for detection of food adulteration require elaborate steps of
sample preparation prior analysis involving high-end technologies and that makes the
whole process difficult to perform and time consuming.
 Therefore, considerable interest has emerged in developing rapid methods for food-
adulteration detection (Rodriguez-Saona and Allendorf, 2011). Thus, rapid online
detection of food quality, in a nondestructive manner becomes even more relevant (Ruiz
et al., 2008; Sun et al., 2009). The need of the hour is to develop composite in silico tools
and computer-vision systems with minimal analytical technology for rapid,
nondestructive, highly efficient, and economic food-adulteration detection maneuvers
 that may be used in the field/at point of use by less trained personnel to generate data
with significant reproducibility

Adulteration in Festival Season Diwali :-

In festive season, few shops offer adulterated food because of low input cost, and high profit.
Most of the sweets are made of Milk, khoya, and ghee. Sweets like khoya, varak, ghee, oil, milk,
artificial flavours, and colours. All these items can be deliberately adulterated for monetary
gains. Milk can contain something as harmless as water but could also contain chalk, urea,
soap and chemical whiteners. Khoya can contain paper and starch. Vark could be aluminium
foil and not pure silver. Ghee could contain Vanaspati or even animal fat."

1. Milk
Have you seen your milkman adding water to milk to increase the quantity, that’s adulteration?
Though it’s not harmful yet it reduces its nutrient value. Test it by placing a drop of milk on a
polished slanting surface. The diluted milk glides down quickly, while the pure milk glides down
slowly, leaving a white trail behind. Synthetic milk is also adulterated and has a bitter
aftertaste. It gives a soapy feeling on rubbing between the fingers and turns yellowish on
heating. Adulterated milk also contains starch.

2. Khoya & chenna:

Often adulterated with starch, you can test it by just boiling a small sample in water, cool it
then and add a few drops of iodine solution. A blue colour indicates the presence of starch.

3. Ghee/ Vanaspati:

Vanaspati is edible vegetable oil that undergoes the process of hydrogenation. Since almost
every sweet and savory product uses oil it could lead to intestine related problems. Using
adulterated oil regularly can also lead to high cholesterol levels. Adulterated Ghee contains
animal fat which increases the risk serum cholesterol and triglycerides levels. A simple home
test can give a red signal to adulterated Ghee. Just add a little sugar and some hydrochloric
acid to ghee and vanaspati. If it turns crimson it means it is adulterated.

 Most sweets have vark (silver covering) on them. However, sellers are replacing vark with
aluminium foil. Consuming it can cause serious stomach infections. Touch the top of the mithai
gently with your finger and if it comes onto your finger, chances are, it is fake.
 Always taste or smell the sweets before buying in bulk. Stale products emit a musty smell and
taste slightly sour.
 Generally, food items such as paneer, khoya, and milk are adulterated with starch, which is
used to give a thick, rich texture to sweets. To check the presence of starch mixed with khoya,
take a small sample and mix it with water and bring to boil. Allow it to cool and add two drops
of iodine in the solution. If the solution turns blue, then it has been adulterated with starch.
 To check if the milk has water, try putting a drop of it on a polished slanting surface. If the milk
is pure, it will flow slowly and will leave a white trail behind it; whereas, adulterated milk with
water will flow immediately without leaving a mark.
 One of the simplest methods to check ghee is to heat a teaspoon of it in a pan. If ghee melts
instantly and turns dark brownish in colour, then it is pure ghee. If it takes time to melt and
turns yellow, then it may be adulterated. You could also pour some ghee on your palm. If it
starts to melt instantly, it is pure and if not, the ghee you are using is adulterated.

DIFFERENT CHEMICAL TESTS FOR DETECTION OF ADULTERANTS

Food adulteration has now become a burning problem. The adulterants used are so similar to
natural foodstuffs that it becomes very difficult for a common man to detect them. A few
simple tests can be done to detect adulterants found in common foodstuffs.

1. Metanil yellow in pulses

Shake 5 gms: of the suspected pulses with 5 ml of water. Add a few drops of hydrochloric acid.
A pink colour shows the presence of metanil yellow.

2. Kesari Dal in Channa or Other Dals

Add 5 ml of normal hydrochloric acid to a small quantity of dal in a glass. Keep the glass in
simmering water for 15 minutes. Development of pink colour indicates the presence of Kesari
dal. By visual detection-shape of dal. The kesari dal is wedge shaped.

3. Water in milk:
Measure the specific gravity with a lactometer. The normal values will fall between 1.030 and
1.034. Milkmen are wise to the test and may dilute the milk only to the right density, so this is
only a rough test.

4. Starches in milk:
Add a drop of iodine solution to a small quantity of milk. Milk containing starch turns blue. Pure
milk turns a coffee shade.

5. Vanaspati in pure ghee

Take about one teaspoonful of melted butter with an equal quantity of concentrated
hydrochloric acid in a test tube. Add 2 or 3 drops of furfural solution. Shake it well for one
minute and let it stand for five minutes. Appearance of pink colour in the lower layer of acid
means that vanaspati is present in pure ghee/butter as an adulterant.

6. Argemone oil in mustard oil

Heat the mixture of oils with a little amount of nitric acid for two to three minutes. A red colour
will appear if argemone is present

7. Chalk or any other dust or dirt in sugar

Dissolve sugar in water, the impurities will settle down at the bottom. Etc.

DETECTION OF STARCH IN MILK

Along with water , a very common adulterant of milk is starch.milk consist of three basic
components which are water(about 80%0),fat(about 3.5%) and solids containing
protein,lactose and mineral matters(about 8.5%).Milk is adulterated with startch to maintain
the thikness of fat extracted milk or diluted milk.The presence of starch can be detected by
adding iodine solution to milk.
Reagent used- Iodine solution or tincture of iodine.
Procedure- At first 5mL of milk ample is taken in a test tube and is boiled for 3-4 minutes.Then
it is cooled and 1-2 drops of iodine solution is added to it and is shaked well.
Detection- Appearance of blue colour indicates the presence of starch in the sample.

Tables for Different Samples :-

SAMPLES. RESULT
Adulterant abesent.
1. Amul TAZA B5087M `
Adulterant present.
2. Diary milk

Adulterant absent.
3. Nestle EVERYDAY

4. Amulya Adulterant absent

DETECTION OF VANASPATI(VEGETABLE)GHEE IN DESHI GHEE(MILK PRODUCT)

Deshi ghee, which is a milk product is much costlier than vanaspati ghee.So, deshi ghee is often
adulterated with vanaspati ghee. Vanaspati ghee contains seasame oil,which is not present in
deshi ghee.Seasame oil reacts with the mixture of conc.HCL and furfural solution to produce
rose red colour.This test s known as Baudoiun test.

Reagent: Concentrated HCL and 2% solution of furfural in alcohol.

Procedure: 5mL of melted ghee sample is taken in a test tube.5mL of conc. HCL is added to
it.Then 2-3 drops of 2% solution of furfural is added in alcohol.The mixture is shaked the
mixture and is allowed to stand for about 10 minutes.
Detection: Appearance of rose red colour indicates the presence of vanaspati ghee in the ghee
sample.
Tables for Different Samples :-

SL. NO. SAMPLES. RESULT

1. Amul ghee Adulterant present.
2. Annapurna ghee Adulterant absent.

DETECTION OF WASHING SODA,CHALK POWDER AND WATER INSOLUBLE SUBSTANCE IN

SUGAR

Chalk powder is a water insoluble substance which is often used as a common adulterant in
sugar.Moreover sugar is usually contaminated wih washing soda.

a) Detection of various insoluble substances-

Reagent: concentrated H2SO4,alcoholic solution of α-naphthol,dil HCl.

Procedure: A small amount of sugar is taken in a test tube and is shaked it with little water.
Pure sugar dissolves in water but insoluble impurities donot dissolve .
Detection: Insoluble substances appear at the bottom of the test tube if they are present.

b) Detection of chalk powder,washing soda-

Reagent: dil.HCl
Procedure: To a small amount of sugar taken in a test tube, a few drops of dil.HCl is added and
observed.
Detection: Brisk effervescence of CO2 shows the presence of chalk powder or washing soda in
the given sample of sugar.

Tables for Different Samples :-

 SL.NO. SAMPLES RESULT
1. Open sample Adulterant present.
2. Packed sample Adulterant absent.

DETECTION OF KHESARI DAL IN BESON

Beson powder is usually adulterated with khesari dal which contains butyl oxalyl alanine
amine(BOAA) which causes lethargy and ultimate paralysis in lower limbs of human body on
regular consumption.The detection of BOAA in beson powder indicates adulteration of it with
khesari dal.
Reagents: dil. HCl
Procedure: To 1g of the beson sample is taken in a test tube and 10 mL of 70% HCl is added to
it.The content is boiled for some time.
Detection: Development of pinkish colour indicates adulteration of bason with khesari dal.

Tables for Different Samples :-

SL.NO. SAMPLES RESULT

1. Open sample Adulterant present

2. Packed sample Adulterant present.

Historical Perspective

The usage of adulterants has been common in societies with few legal controls on food quality
and/or poor/nonexistent monitoring by authorities; sometimes this usage has even extended to
exceedingly dangerous chemicals and poisons. eg. Coloring of Cheese(s) with Lead.

Adulterant usage was first investigated in 1820 by the German chemist Frederick Accum, who
identified many toxic metal colorings in foods and drinks. The physician Arthur Hill Hassall later
conducted extensive studies in the early 1850s, which were published in The LANCET and led to
the 1860 Food Adulteration Act and subsequent further legislations.
Food Adulteration-Notable Incidents

1987: Selling of artificially flavored sugar water as apple juice

1997: Spraying of water on stored grain to increase its weight and value.
2007: Mixing of melamine in wheat gluten in pet foods to produce artificially inflated results
from common tests for protein content.
2008: Mixing of melamine in milk and infant formula products.
2012: Milk adulteration with detergent, fat and Urea.

Categories

Replacement:
Complete or partial replacement of a food ingredient or valuable authentic constituent with
less expensive substitute with the intention of circumventing on “origin” and false declaration
of the “process”.

Addition: Addition of small amounts of non-authenticated substances to mask inferior quality

ingredient.

Removal: Removal of authentic and valuable constituent without purchasers knowledge.

6.1 NEED FOR THE STUDY

Food adulteration no other country can beat India because this is a country where

everyone has unlimited freedom to indulge in such activities with no possibility of retribution.

Though food laws that exist are comparable to international ones, there is very little activity at

the ground level to monitor or detect adulterated foods in the market or punish the guilty. 5

Adulteration in food is normally present in its most crude form; prohibited substances are

either added or partly or wholly substituted. In India normally the contamination/adulteration

in food is done either for financial gain or due to carelessness and lack in proper hygienic

condition of processing, storing, transportation and marketing. This ultimately results that the
consumer is either cheated or often become victim of diseases. Such types of adulteration are

quite common in developing countries or backward countries. However, adequate precautions

taken by the consumer at the time of purchase of such produce can make him alert to

avoid procurement of such food. It is equally important for the consumer to know the

common adulterants and their effect on health.6

Selection of wholesome and non-adulterated food is essential for daily life to make sure

that such foods do not cause any health hazard. Although it is not possible to ensure

wholesome food only on visual examination when the toxic contaminants are present in

ppm/ppb level. However, visual examination of the food before purchase makes sure to

ensure absence of insects, visual fungus, foreign matters, etc. Therefore, due care taken by

the consumer at the time of purchase of food after thoroughly examining can be of great

help. Secondly, label declaration on packed food is very important for knowing the ingredients

and nutritional value. It also helps in checking the freshness of the food and the period of best

before use. The consumer should avoid taking food from an unhygienic place and food being

prepared under unhygienic conditions. Such types of food may cause various diseases.

Consumption of cut fruits being sold in unhygienic conditions should be avoided. It is always

better to buy certified food from reputed shop.7

A lab test was conducted by Food Technology and Quality Control Department, over 66

percent of the samples were found contaminated. Out of 149 mustard rapeseed samples, 98 of

them were contaminated with Argemone Mexicana. Similarly, 44 percent of the black pulses

were found adulterated with coal tar and inedible mix. Last year the adulterated figure was only

12.5%. The report has also said that 40% of ghee in the market was contaminated with vegetable
fat and high concentration of fatty acid, while 27% of vegetable ghee in the market was

contaminated due to the use of low quality raw materials. Likewise 54.5% samples of papad were

also found adulterated. 8

A descriptive study was conducted among 60 families of Mahadev village of Gujarat state,

15% of the sample had low awareness, 60% had moderate awareness and 25% had high

awareness on food adulteration. The maximum possible score was 33. The mean score obtained

by the participants was 23.15 1 with S.D of 2.77. 8

A study in India was conducted by the Food Safety Standards Authority of India (FSSAI) in

2012. Across 33 states found that milk in India is adulterated with detergent, fat and even urea,

as well diluted with water. Of the 1791 random samples from 33 states, just 31.5% of the samples

tested (565) conformed to the FSSAI standards while the rest 1226 (68.4%) failed the test. 5

From above facts clear that, there is an increased incidence and prevalence of Food

Adulteration and its Effects on Health and there is a lack of knowledge among rural housewives,

regarding awareness of Food Adulteration. Hence this study has been selected to share the

knowledge acquired by the investigator to the benefit of the rural housewives. After this

extensive review of literature and obtaining suggestions from the experts, the student

investigator felt that there is a great need of educating rural housewives regarding prevention of

Food Adulteration and its effect on health and decided to prepare Self Instructional Module to

enhance their knowledge and thus improve knowledge.

CHAPTER 2- RESEARCH METHODOLOGY

Research methodology is a way to systematically solve the research problem. It may be

understood as a science of studying how research is done systematically. We study the various
steps that are generally taken by the researcher in studying the research problem along with the
logic behind it. The research methodology includes over all research design, the sampling
procedure, the data collection method and analysis procedure.

2.1 STEPS OF METHODOLOGY

1. Collection of data
2. Organization of data
3. Presentation of data
4. Analysis of data
5. Interpretation of data

2.2 OBJECTIVE OF STUDY

1) To understand the reasons how many people still prefer home made sweets.
2) To spread awareness about adulteration in general as well as to calculate the proportion
of population effected during Diwali.
3) To study the effect of adulteration on health.
4) To study various techniques of adulteration.
2.3 SCOPE OF THE STUDY

All the classes of the customers were taken into consideration.
This study has covered different aspects of
This is a realistic source directly collected from the customers of various region.

2.4 LIMITATION OF STUDY

3 As a research is based on a sample, therefore the findings may not reveal the factual
information about research problem though utmost care will be taken to select truly
representative sample.
4 The sample size of only 50 was taken from large population for the purpose of study, so
there can be difference between results of sample from total population

The study only covers area of Navi Mumbai.

2.5 SIGNIFICANCE OF THE STUDY
2.6 SAMPLE SIZE
It indicates the numbers of people to be surveyed. Though large samples give more reliable
results than small samples but due to constraint of time, the sample size was restricted to 50
respondents. The respondents belong to different age group and income group.
2.7 SAMPLE UNIT
It defines the target population that will be sampled i.e. it answers who is to be surveyed. In
this study, the sampling unit is the customers of sweets buyers during the festival season.
2.8 TOOLS AND TECHNIQUES OF ANALYSIS:
The data so collected will be analysed through the application of statistical techniques, such as
bar graphs and pie charts.

2.9 DATA COLLECTION METHOD

The data was collected through a questionnaire, which was distributed to the buyer of the
supermarket and grossary store in Navi Mumbai area. My family members and as will online
survey with the help of google docs. These qustionnaires were circulated to those customer who
visited the supermarket to buy the sweet items both packed and loose. I included questions
related to topic which could help me know about the awareness aspects for some of the basic
requirements of food adulteration.

 Data tabulation:

After collecting the filled in questionnaires the tabulation of data was carried out by using
percentage method amd with the help of bar graphs and pie charts. After the collection of the
survey sheets, I then went on to create pie charts to classify the data and to help me go ahead
with the survey. This is very essential because this is the presentation of the research or survey
done by the for this project. I have use pie chats to present the data collected by me.
CHAPTER 3- REVIEW OF LITERATURE
Case 1 In Chennai, a commercial shop was inspected for the standard products and the result
shows that the products sold were adulterated and it was sold in the name of branded
products. About 70% of adulteration was seen in oils and ghee and 10% in masala products
(Abhirami and Radha, 2015). Adulerants like metanil yellow (an artificial colour) is used to
intensify the colour of the turmeric powder and saw dust are added to increase the quantity of
turmeric powder for gaining more profit.

Case 2

Modern analytical methods for the detection of food fraud

and adulteration by food category.

Science.gov (United States)

Hong, Eunyoung; Lee, Sang Yoo; Jeong, Jae Yun; Park, Jung Min; Kim, Byung Hee;
Kwon, Kisung; Chun, Hyang Sook

2017-09-01

This review provides current information on the analytical methods used to

identify food adulteration in the six most adulterated food categories: animal origin and
seafood, oils and fats, beverages, spices and sweet foods (e.g. honey), grain-
based food, and others (organic food and dietary supplements). The analytical
techniques (both conventional and emerging) used to identify adulteration in these
six food categories involve sensory, physicochemical, DNA-based, chromatographic
and spectroscopic methods, and have been combined with chemometrics, making
these techniques more convenient and effective for the analysis of a broad variety
of food products. Despite recent advances, the need remains for suitably sensitive and
widely applicable methodologies that encompass all the various aspects
of food adulteration. © 2017 Society of Chemical Industry. © 2017 Society of
Chemical Industry.

Case 3 Moore, Jeffrey C; Spink, John; Lipp, Markus

2012-04-01
Food ingredient fraud and economically motivated adulteration are emerging risks, but a
comprehensive compilation of information about known problematic ingredients and
detection methods does not currently exist. The objectives of this research were to
collect such information from publicly available articles in scholarly journals and general
media, organize into a database, and review and analyze the data to identify trends.
The results summarized are a database that will be published in the US Pharmacopeial
Convention's Food Chemicals Codex, 8th edition, and includes 1305 records, including
1000 records with analytical methods collected from 677 references. Olive oil, milk,
honey, and saffron were the most common targets for adulteration reported in scholarly
journals, and potentially harmful issues identified include spices diluted with lead
chromate and lead tetraoxide, substitution of Chinese star anise with toxic Japanese
star anise, and melamine adulteration of high protein content foods. High-performance
liquid chromatography and infrared spectroscopy were the most common analytical
detection procedures, and chemometrics data analysis was used in a large number of
reports. Future expansion of this database will include additional publically available
articles published before 1980 and in other languages, as well as data outside the
public domain. The authors recommend in-depth analyses of individual incidents. This
report describes the development and application of a database of food ingredient fraud
issues from publicly available references. The database provides baseline information
and data useful to governments, agencies, and individual companies assessing the
risks of specific products produced in specific regions as well as products distributed
and sold in other regions. In addition, the report describes current analytical
technologies for detecting food fraud and identifies trends and developments. © 2012
US Pharmacupia Journal of Food Science Â

Case 4 Vandana Mishra, [53] have explored unsupervised models for the identification of
edible and vegetable oils and to detect adulteration of Extra Virgin Olive Oil (EVOO) using the
most common chemicals in these oils such as saturated fatty, oleic and linoleic acids. The
optimization and validation processes of the models have been carried out using bibliographical
sources. A database for developing learning process and internal validation, and six other
different databases to perform their external validation have been used. In the worst of the cases,
the unsupervised models are able to classify more than 94 % of samples 34 and detect
adulterations of EVOO with promising results. The adulteration of EVOO with corn, soya,
sunflower and hazelnut oils can be detected when their oil concentrations are higher than 10, 5, 5
and 10 %, respectively.

CHAPTER 4 - CONCEPTUAL FRAMEWORK

Organisation of Conceptual framework
The present study is a comprehensive study of marketing performance of cooperative dairies.
To provide a clear understanding of terms and concepts used in this work the conceptual
framework has been broadly classified into three categories, they are: Concepts related to co-
operatives Concepts related to dairies Concepts related to marketing Concepts related to
finances Concept of MMR The conceptual framework for the present study is outlined in the
following chart.

CONCEPTUAL FRAMEWORK OF THE STUDY

³0LONLVWKHRQO\FRPPRGLW\ZKLFKKDVWREHFROOHFWHGWZLFHDGD\HYHU\GD\RIWKH
year. Thus, cooperatives are the only logical system for the dairy industry. About 85percent of
the industry in the US, Denmark and Australia is run by cooperatives.
1RRWKHUV\VWHPZLOOZRUNIRUPLON´ Verghese Kurien 3.1 Introduction A conceptual
framework is the system of concepts, assumptions, expectations, beliefs, and theories that
support a research work. Miles and Huberman121, defined a FRQFHSWXDO IUDPHZRUN DV D
YLVXDO RU ZULWWHQ SURGXFWRQH WKDW ³H[SODLQVHLWKHU graphically or in narrative
form, the main things to be studied² the key factors, concepts, or variables²DQG WKH
SUHVXPHG UHODWLRQVKLSV DPRQJ WKHP´Shields and Rangarajan122 have defined a
conceptual framework DV³the way ideas are organized
WRDFKLHYHDUHVHDUFKSURMHFW¶VSXUSRVH´ Conceptual framework thus helps in
providing the meaning and clear understanding about the terms which are related to the area
of investigation or the research work. ,W DOVR JLYHV GLUHFWLRQ WR WKH VWXG\ DQG
VKRZV UHVHDUFKHU¶V RZQ arrangement on the problem. Aside from showing direction of
the study, the researcher can also show the relationship of the different parameters that he
wants to investigate. 121 Miles Mathew B. and Huberman A. Michael, Qualitative Data Analysis:
An Expanded Sourcebook, Sage Publications, 1994, p 18. 122 Shields, Patricia and Rangarajan,
N., A Playbook for Research Methods: Integrating Conceptual Frameworks and Project
Management, Stillwater, OK: New Forums Press. 2013, p 24. Conceptual Framework of the
Study 79 3.2.1 Concepts related to Co-operatives Co-operative Society: A co-operative society is
a voluntary association of persons who work together to promote their economic interest. It
works on the principle of self-help as well as mutual help. The main objective is to provide
support to the members. Nobody joins a cooperative society to earn profit. People come
forward as a group, pool their individual resources, utilize them in the best possible manner,
and derive some common benefit out of it. A Co-operative Society can be formed as per the
provisions of the Co-operative Societies Act, 1912. At least ten persons having the capacity to
enter into a contract with common economic objectives, like farming, weaving, consuming, etc.
can form a Co-operative Society. A joint application along with the bye-laws of the society
containing the details about the society and its members has to be submitted to the Registrar
of Co-operative Societies of the concerned state. According to Indian Co-operative Societies
Act, 1912 section 4(c) ³$ FRoperative society has its objective, the promotion of economic
interests of its members in accordance with co-oSHUDWLYHSULQFLSOHV´According to H.
&DOYHUW³A co-operative society is a form of organization wherein the persons voluntarily
associate together as human beings on the basis of
HTXDOLW\IRUWKHSURPRWLRQRIWKHHFRQRPLFLQWHUHVWVRIWKHPVHOYHV´123 . Co-
operative Organisation: Co-operatives as a form of business organization has been defined
differently at different times. 7KHVH GHILQLWLRQV GRQ¶W SURYLGH D FOHDU LGHD DERXW
FR-operative organizations. Therefore, co-operative organizations cannot be defined as a clear
cut and consistent theory of economic organization. Thus a universally acceptable definition of
co-operation cannot be given. Considering different features of cooperatives the present study
defines it as - ³A co-operative is a business organization 123 Calvert H., Law and Practice of Co-
operation, 1921, p. 11. Conceptual Framework of the Study 80 owned and operated by a group
of individuals for their mutual benefit. It is a legal entity with several corporate features such as
limited liability, an unlimited life span; an elected board of Directors, and an administrative
staff, members pays annual fees to the co-operative and share in the profits, which are
distributed to members in proportion to their contributions´. Co-operatives do not retain any
profits so they are not subject to taxes124. Co-operatives are organized solely to meet the
needs of the member-owners, not to accumulate capital for investors. It is a democratically
FRQWUROOHGEXVLQHVVZLWKWKHSULQFLSOHRIµRQHPHPEHURQHYRWH¶7KLVVLJQLILHVHT
XDO control of members over the co-operative125 . National Cooperative Union of India126:
The National Cooperative Union of India (NCUI), is the apex organisation representing the
entire cooperative movement in the country. It was established in 1929 as All India Cooperative
Institutes Association and was re-organised as Indian Cooperative Union through the merger of
Indian Provincial Cooperative Banks' Association with All India Cooperative Institutes
Association and later in 1961 as National Cooperative Union of India. The objectives of the
Union are "to promote and develop the cooperative movement in India, to educate, guide and
assist the people in their efforts, to build up and expand the cooperative sector and to save as
an exponent of cooperative opinion in accordance with cooperative principles". The working of
NCUI reflects the democratic yearnings of the cooperators and the cooperative institutions
involved in cooperative development. The membership of NCUI is broadbased comprising of
cooperative institutions at national level, state level and multistate cooperative societies
representing all sectors of the Indian cooperative movement. 124 Prasad Veena and Prassana K
, op.cit, p. 14. 125 Ibid. 126 National Co-operative Union of India, Official Website
(http://www.ncui.coop/ncui-visionmission.html). Conceptual Framework of the Study 81
National Co-operative Dairy Federation of India127: National Federation of Dairy Cooperatives
was established in the year 1970 under the Ministry of Agriculture and Cooperation. It is based
at Anand (Gujarat) and is the apex organisation for the cooperative dairy sector. Its members
include dairy cooperatives of States and Union Territories. Primary objective of NCDFI is to
facilitate the working of dairy cooperatives through coordination, networking and advocacy.
Dairy Co-operatives: A dairy cooperative business is owned, operated, and controlled by the
dairy farmers who benefit from its services. Members finance the cooperative and share in
profits it earns in proportion to the volume of milk they market through the cooperative. Most
dairy cooperatives are organized on a centralized basis- -farmers are direct members. Only a
few dairy cooperatives are organized on a federated basis, members of the cooperative are
other cooperatives or a combination of direct members and cooperative members. ³It is milk
producers co-operative organized in villages to supply milk to urban milk supply schemes, milk
powder making plants and to consumers. This ensures adequate supplies of fresh milk to the
urban consumers and will also bring profitable returns to the producers´ 128 . Primary dairy co-
operative societies: The Primary dairy co-operative societies (PDCSs) are formed at base level or
village level with producers as their members. These primary village co-operative societies work
for the interests of their producer members. They are engaged in milk collection and
distribution of cattle feed. The village societies maintain accounts and pay according to the
quality of milk.

District dairy co-operative societies (DDCSs): Primary societies combine to form a district-level
union. All the primary cooperative societies had representation on the boards of directors of
the district union of cooperatives. District unions take care of chilling and transportation of milk
to the federal dairy. They provide financial assistance to the members of society for feed,
fodder and other requirements. In some places where the district unions are strong they even
do the processing and marketing of milk. The surplus milk is sold to the federal dairy. Co-
operative federation or Federal dairy: It is a co-operative in which all primary and district level
co-operative societies are member. This helps in realizing economies of scale and gain strength
as an interest group. The federation has a set of rules, regulations and practices which the
members are bound to follow. The federal dairy is majorly responsible for processing,
distributing and marketing of milk and milk products. Management structure in a co-operative
organization129: All the primary and district level society member societies have their
representation on the board of federation. These members elect a managing committee. The
managing committee elects Board of Directors. The Board of director appoints a chairman to
head the co-operative. The secretary of the co-operative arranges periodical meetings for the
Board of Directors, managing committee and the chairman to review the progress of the co-
operative organization. The chairman assists in selecting executives and also liaison with the
Registrar and Auditor of cooperatives.
3.2.2 Concepts Related to Dairy Milk: Milk is an opaque white liquid produced by the mammary
glands of mammals. It is the primary source of feed and nutrition for the young mammals
before they are able to digest other types of food130. Milk consumption is of two types. Firstly,
a natural source of nutrition for all infant mammals and secondly as a food product for humans
of all ages derived from other animals. UHT Milk: Milk processed and preserved under ultra
high temperature and thereafter sold in cartons which is often called a brick is popularly known
as UHT milk. It is also recognized as tetra pack or tetra brick milk. Milk preserved in this fashion
does not need to be refrigerated before opening and has a longer shelf life than milk in ordinary
packaging. In this process, milk is heated to very high temperatures for just a few seconds to
remove all microorganisms. Milk so treated has no preservatives and does not need to be
boiled, making it ready for consumption straight out of the package. The shelf life of this milk
before opening is up to six months. Dairy: A production plant for the processing of milk is called
a dairy or a dairy factory. A dairy is a business enterprise established for the harvesting of
animal milk, mostly from cows or goats, but also from buffalo, sheep, horses or camels; for
human consumption. A dairy is typically located on a dedicated dairy farm or section of a multi-
purpose farm that is concerned with the harvesting of milk.
According to Merriam-Webster dictionary132, A dairy is D³URRPEXLOGLQJRU establishment
where milk is kept and butter or cheese is made; the department of farming or of a farm that is
concerned with the production of milk, butter, and cheese or a farm devoted to such
production; an establishment for the sale or distribution FKLHIO\RIPLONDQGPLONSURGXFWV´
Generally anything related to milk and milk products is termed as dairy; for example dairy
cattle, dairy products, dairy farm and dairy industry. Dairy Farming: Dairy farming is a class of
agricultural, or an animal husbandry, enterprise, for long-term production of milk, usually from
dairy cows but also from goats, sheep and camels, which may be either processed on-site or
transported to a dairy factory for processing and eventual retail sale133. A dairy farm typically
means a place where large numbers of milch cattle are reared and milk and milk products are
produced for commercial purpose. Dairy Industry: The dairy industry involves processing of raw
milk into products such as consumer milk, butter, cheese, yogurt, condensed milk, dried milk
(milk powder), and ice cream, using processes such as chilling, pasteurization, and
homogenization. Typical by-products include buttermilk, whey, and their derivatives134 .
A dairy farm produces milk and a dairy factory processes it into a variety of dairy products.
These establishments constitute the dairy industry, a component of the food industry135 .
Dairy Products: Dairy products are generally defLQHG DV IRRGV SURGXFHG IURP FRZ¶V RU
EXIIDOR¶VPLON136. They are usually high energy yielding food products. Generally, the
processing of dairy products is done at dairy plant. Some of the examples of dairy product are-
curd, shrikhand, ice creams, paneer, khoa, flavored milk, dairy sweets, yoghurt, cheese, butter,
infant foods, milk powder, casein and many more. Dairy Cattle137: Dairy cattle are farm
animals, generally, adult female cows bred for the ability to produce large quantities of milk,
from which dairy products are made. Dairy cattles are reared in dairy farms where dairy
farmers own, manage, care for and collect milk from them. Earlier, there was a little distinction
between dairy cattle and beef cattle. Today, dairy cows are specialized and most have been
bred to produce large volumes of milk, with little or no regard for their production of meat.
Indian Dairy Association138 (IDA): Indian Dairy Association is the apex body of the dairy
industry in India. It was established in the year 1948. The members are from the cooperatives,
MNCs, corporate bodies, private institutions, educational institutions, government and public
sector units. IDA functions very closely with the dairy producers, professionals &planners,
scientists & educationists, institutions and organisations associated with the development of
dairying in India. IDA has been providing a common forum to knit the dairy fraternity together
and thus, over the years, it has emerged as the supreme source of information. The association
is managed by an apex policy making body called the Central Executive Committee (CEC). The
CEC is headed by President and supported by two Vice-Presidents and 19 Executive Committee
Members. National Dairy Development Board139 (NDDB): The National Dairy Developed Board
was formed in the year 1965, with the mission of organizing poor milk producers. It is an
institution of national importance setup by an act of Parliament of India. It helped in
transforming dairying into an instrument foUWKHHFRQRPLFGHYHORSPHQW RI ,QGLD¶V
UXUDO SHRSOH7KH1''%LVWKH national-level body involved in promoting, financing, and
supporting milkdistribution organizations in India that are owned and controlled by the
producers themselves. The Board has helped to organize the dairy industry of India with 170
milk unions, operating in 285 districts, covering nearly 96,000 villages. More than 10.7 million
farmers and laborers are members of the network, directly supplying milk to the cooperatives,
thus eliminating the exploitative chain of middlemen. In addition, some 3,500 milk collection
centers have been computerized, resulting in accurate and immediate payment to the milk
producers. NDDB initiated the SURJUDPPHµ2SHUDWLRQ)ORRG¶LQ,QGLD Operation Flood
(White Revolution): 2SHUDWLRQ IORRG LV WKH ZRUOG¶V ODUJHVW LQWHJUDWHG GDLU\
GHYHORSPHQW programme, attempted to establish linkages between rural milk producers and
urban consumers by organizing farmer-owned and managed dairy co-operative societies140 .
This programme led by NDDB made India the highest milk producing country. The 139 National
Dairy Development Board, Official Website. (www.nddb.org) 140 Singh Saurav, op.cit., p 44.
Conceptual Framework of the Study 87
SURJUDPPHLVSRSXODUO\NQRZQDVµ:KLWH5HYROXWLRQ¶. The legendry Verghese Kurien is
regarded as the architect of this programme. Verghese Kurien: Verghese Kurien is the founder
of the Gujarat Co-operative Milk Marketing Federation (GCMMF), an apex organization which
sells the products produced by the dairies of Gujarat under the brand name Amul. He is
credited with being the architect of Operation Flood-the largest dairy development programme
in the world. He had played key role in many organizations ranging from chairing the Viksit
Bharat Foundation, a body set up by the president of India to chairman of the Institute
RI5XUDO0DQDJHPHQW$QDQG¶V
,50$
%RDUG RI*RYHUQRUVLQ ,QGLD.XULHQ¶VOLIH VWRU\LV FKURQLFOHGLQ KLV PHPRULHV
µ,WRR KDG D GUHDP¶ .XULHQ DQG KLVWHDP ZHUH pioneers in inventing the process of
making milk powder and condensed milk from EXIIDOR¶VPLONLQVWHDGRIFRZ¶VPLON141 .
Producer Company: In 2003, government amended the Companies Act and introduced the
concept of producer companies in it. Under this model, a group of at least ten dairy farmers or
co-operatives can register themselves as producer companies, while retaining the cooperative
principles at the core142. This would protect their interest from government interference. The
producer company works like any other company with board of members and a group of
experts with defined roles. NDDB promoted this model in villages intouched by the co-
operative network or where the co-operatives were defunct. Some of the successful producer
companies are Vijaya Vishaka in Andhra Pradesh, Maahi in Gujarat and Paayas in Rajasthan. As
of July, 2013, there were 23 milk producer companies in the country. 141 Singh Saurav, op.cit.,
p 34. 142 Sood Jyotika, op.cit., p 30. Conceptual Framework of the Study 88 In such a setup only
producers are the shareholders of the company. Producer Company provides the provision of
one member one vote, irrespective of shareholding. It does not allow members to trade their
shares and shareholding of a member depends upon the quantity of commodity he contributes
to the company. The basic difference between a producer company and a co-operative dairy is
exhibited below: Chart 3.2 Same goals different approach143 Dairy Develpoment Department,
Maharashtra144: The Dairy Development Department was set up in 1958 with the objectives of
developing the traditional skills of rural people in the field of Animal Husbandry and Dairying as
an allied activity to Agriculture, to establish Dairy Societies etc at Village, Taluka and District
level, to strengthen Co-operative dairies and unions for making them competent to deal in milk
business by giving incentive to milk 143 Ibid., p 32. 144 Dairy Development Department,
Maharashtra, Official Website. (http://dairy.maharashtra.gov.in) Governed by state's co-
operative Act Three tier structure extending from village to state level Anyone with one cattle
can become the member No provision for expeling the inactive members No provision for audit
and experts on board Dairy Cooperative Governed by Companies Act, has autonomy to decide
its matters Single tier structure where farmers are direct members Dairy farmers who regularly
contribute milk can hold the shares Provisions to remove inactive members exist Explicit
provision for audit and experts on board Milk Producer Company Conceptual Framework of the
Study 89 production in cooperative sector, to implement programmes for making dairying
viable in Government Sector, to maintain milk production at constant level by proper planning,
to supply cheap and pure milk to city dwellers around the year. Under Dairy Development
Department there are Processing Dairies where milk is received, processed and distributed to
the consumers or sent to Metropolitan Dairies for further processing and sale to the ultimate
consumers. Department of Animal Husbandry Dairying & Fisheries145 (DADF): The Department
of Animal Husbandry and Dairying (AH&D) - now renamed as Department of Animal Husbandry
Dairying & Fisheries (DADF) is one of the Departments in the Ministry of Agriculture and came
into existence with effect from 1 stFebruary, 1991, by converting two divisions of the
Department of Agriculture and Cooperation namely Animal Husbandry and Dairy Development
into a separate Department. The Fisheries Division of the Department of Agriculture and
Cooperation and a part of the Ministry of Food Processing Industries were later transferred to
this Department with effect from 10th October, 1997. The Department is responsible for
matters relating to livestock production, preservation, and protection from disease and
improvement of stocks and dairy development, and also for matters relating to the Delhi Milk
Scheme and the National Dairy Development Board.
Gujrat Co-operative milk marketing federation146 (GCMMF):
Gujarat Cooperative Milk Marketing Federation Ltd. (GCMMF), is India's largest food product
marketing organisation with annual turnover (2013-14) US$ 3.0 billion. Its daily milk
procurement is approx 13.18 million lit per day from 17,025 village milk cooperative societies,
17 member unions covering 31 districts, and 3.23 million milk producer members. It is the Apex
organisation of the Dairy Cooperatives
of Gujarat, which aims to provide remunerative returns to the farmers and also serve the
interest of consumers by providing quality products which are good value for money. GCMMF is
India's largest exporter of Dairy Products. It has been accorded a "Trading House" status. For its
consistent adherence to quality, customer focus and dependability, GCMMF has received
numerous awards and accolades over the years. Amul:147 Amul is a brand name managed by
Gujrat Co-operative Milk Marketing Federation Limited (GCMMF). It was formed in the year
1946. The name is derived
IURPWKH6DQVNULWZRUG³$PXO\D´ZKLFKPHDQVLQYDOXDEOH,WLVEDVHGLQ*XMUDW and is
the most successful food brand of India. Amul spurred the white revolution in India which in
turn made India the largest producer of milk and milk products in the world. Its success has not
only been emulated in India but serves as a model for rest of the World. Maharashtra Rajya
Sahkari Dudh Mahasangh Maryadit148 (MRSDMM): MRSDMM is an Apex Federation of District
/ Taluka milk unions established to implement the Operation Flood programme in the state of
Maharashtra. The main objectives of MRSDMM are to procure milk from the member milk
unions at remunerative rates and distribute the same to the consumers at reasonable rates.
MRSDMM is thus working as a vital link between the milk producers and consumers and
working for the economic development and upliftment of the farmers in the rural areas.
Mahanand Dairy is a unit run by MRSDMM.
Agricultural and Processed Food Products Export Development Authority149 (APEDA): The
Agricultural and Processed Food Products Export Development Authority (APEDA) was
established by the Government of India under the Agricultural and Processed Food Products
Export Development Authority Act passed by the Parliament in December, 1985. The Authority
replaced the Processed Food Export Promotion Council (PFEPC). APEDA is mandated with the
responsibility of export promotion and development of the following scheduled products such
as Fruits, Vegetables and their Products, Meat and Meat Products, Poultry and Poultry
Products, Dairy Products, Confectionery, Biscuits and Bakery Products etc. Organised Dairy: An
organised dairy is the one which functions as per the rules, regulations and procedures which
are led down by the government. It has its own constitution and managing body for
supervision, regulation and control. Indian dairy industry is highly unorganized; almost 80
percent of the market is dominated by local milkmen and sweet mates. Only 20 percent of the
industry is organized150. Organized dairy can be further classified into co-operative dairies and
private dairies. Unorganised Dairy: Unorganised dairy is dominated by local milk men, sweet-
mates and dudhaiyas. There are no standard rules, regulations and procedures followed by the
players. The players themselves decide the procedures and norms for their product and
marketing of their product. This results in adulteration, irregularity in quality and services and
wide differences in pricing. Milk processing in India is around 35 per cent, of which the
organized dairy industry account for 20151 per cent of the milk produced, the remaining 15 per
cent is processed in the unorganized sector. Adulteration:152 Food adulteration is an act of
intentionally debasing the quality of food offered for sale either by the admixture or
substitution of inferior substances or by the removal of some valuable ingredient. It also
includes incidental contamination during the period of growth, harvesting, storage, processing,
transport and distribution. Adulterated food is dangerous because it may be toxic and can
affect health and it could deprive nutrients essential for proper growth and development.
Pasteurization:153 Pasteurization is a simple, effective method to kill bacteria without affecting
the taste or nutritional value of milk. It typically involves heating raw milk to 161.5 degrees for
15 seconds and then immediately cooling it. Pasteurization is a process, named after scientist
Louis Pasteur, which applies heat to destroy pathogens in foods. For the dairy industry, the
terms "pasteurization," "pasteurized" and similar terms mean the process of heating every
particle of milk or milk product, in properly designed and operated equipment, to a
temperature which destroys nearly all of the micro organisms present in milk. It is followed by
immediate cooling of the milk to a temperature sufficiently low to check the growth of micro
organisms which are resistant to the temperature used.
Homogenization:154 Homogenization is the process of breaking down the fat globules in milk
so that they stay integrated rather than separating as cream. Homogenization is a process that
gives milk its rich, white color and smooth texture. Milk that has not been homogenized
contains a layer of cream that rises to the top of a glass. Before the homogenization process
was used, milk was shaken or mixed to achieve consistency in its look and taste. The
homogenization process involves reducing the size of the fat globules into miniscule portions
that are dispersed evenly throughout the milk. Homogenization usually is achieved by pumping
milk through small openings under very high pressure. 3.2.3 Concepts related to Marketing
Marketing According to American Marketing Association (Approved July 2013), ³Marketing is
the activity, set of institutions, and processes for creating, communicating, delivering, and
exchanging offerings that have value for customers, clients, partners, and society at large.´ 155
³Marketing is a societal process by which individuals and groups obtain what they need and
want through creating, offering, and freely exchanging products and services of value with
others´ 156 . The aim of marketing is to know and understand the consumer so well that the
product or service fits him and sells itself. Ideally, marketing should result in a customer who is
ready to buy157 . Broadly construed, marketing is a part of an economic process concerned
with the supply of and demand for goods, services and ideas in the society at large. It includes
those activities which facilitate the exchange of goods and services as they move from
production to the industrial user or ultimate consumer158 . Marketing Mix The term marketing
mix was propounded by E. Jerome McCarthy. According
WRKLP³7KHEDVLVRIPDUNHWLQJRSHUDWLRQVLVWKHFR-ordination of four key variables,
QDPHO\SURGXFWSULFHSODFH DQG SURPRWLRQ´159. With increasing competition and
complexities of market experts give importance WRWKUHHDGGLWLRQDO3¶VRIPDUNHWLQJ
mix that is pace, packaging and positioning. Chart 3.3 shows a pictorial presentation of
marketing mix. Marketing mix is a combination of marketing variables such as product planning,
pricing, promotion and distribution channel which when blended together form a marketing
strategy designed WRVDWLVI\WKHILUP¶VFXVWRPHUV
Chart
Product and Product-mix: In marketing, a product is anything that can be offered to a market
that might satisfy a want or need160 . In addition to physical objects, the term product
commonly includes services, ideas and activities which fulfill a need for the consuming public,
whether it is at the industrial/business, institutional or retail level161. A product mix (also
called product assortment) is the set of all products and items that a particular seller offers for
sale162. It is the aggregate of products offered for sale by a firm. The product mix may be
measured in breadth (i.e., the number of product lines carried), or in depth (i.e., the assortment
of sizes, types, colours and styles within each product line). Price: 7KH GHILQLWLRQ RI 3ULFH
DFFRUGLQJ WR 3KLOLS .RWOHU LV³3ULFH LV WKH
DPRXQWRIPRQH\FKDUJHGIRUDSURGXFWRUVHUYLFH´%URDGO\SULFHLVWKHWRWDODPRXQ
W that is being exchange by the customer to obtain a benefit of the product or service owning.
Stanton has defined price as - ³3ULFHLVWKHDPRXQWRIPRQH\RUJRRGVQHHGHG
WRDFTXLUHVRPHFRPELQDWLRQRIDQRWKHUJRRGVDQGLWVFRPSDQ\LQJVHUYLFHV´
Promotion: Promotion refers to raising customer awareness of a product or brand, generating
sales, and creating brand loyalty. The selected combination of advertising, publicity, sales
promotion, and personal selling used to communicate with, inform and sell goods to the
consumer. The elements may be varied to arrive at the most effective and cost effective
programme163 . Promotions refer to the entire set of activities, which communicate the
product, brand or service to the user. The idea is to make people aware, attract and induce to
buy the product, in preference over others.
Place: The function of marketing which takes care of effective distribution of products is known
as place or physical distribution. It includes all those activities which company undertakes to
make the product accessible and available to their target customers. The important part of this
function is to select, motivate and manage the channel of distribution through which the
product reaches to the buyers165 . Pace: Pace is defined as the speed of decision making in an
organization. It stresses on the time element in a strategy. It says that the combination of four
elements that is marketing is effective if it is executed in right time. The right product with right
pricing with right promotion at right place and at right time is pace. It means that it is important
for organizations to take right decision at right time. Packaging: The outer covering provided to
a product which provides it a look
DQGHQKDQFHLWVYDOXHE\SURWHFWLQJLWLVFDOOHGDVSDFNDJLQJ$FFRUGLQJWR+LPDOD
\D¶V dictionary of marketing, packaging is -³7KRVH DFWLYLWLHV UHODWLQJ WR WKH
GHVLJQ DQG GHYHORSPHQW RI D SURGXFW¶V ZUDSSHU RU FRQWDLQHU´3DFNDJHV KDYH
WKUHH EDVLF functions: to protect the product from damage, to make it attractive and to
carry useful information166. Packaging plays an important role as it not only protects the
product during transit, and preserves the quality, but it also promotes the product. An
attractive package influences consumer views about quality and value of the product167 .
Positioning: According to business dictionary-³positioning is an effort to influence consumer
perception of a brand or product relative to the perception of competing brands or products´.
Its objective is to occupy a clear, unique, and advantageous position in the consumer's mind168
. Product positioning is an important aspect of marketing. It aims at creating and maintaining a
distinct image of the brand in the minds of target customers169. This distinct image can be
created by highlighting the uniqueness of the product in terms of features, price, usability etc.
Customer and Customer satisfaction A customer can be an individual or business that purchases
the goods or services produced by a business. The customer is the end goal of businesses, since
it is the customer who pays for the supply and creates demand; businesses often compete
through advertisements or sales in order to attract a larger customer base170 . Customer
satisfaction is one of the important parameters for measuring PDUNHWLQJ SHUIRUPDQFH,W
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2. It can be expressed as the way people see their world. Individuals exposed to similar
situation under same conditions may select, organize and interpret it differently. This is
because it is a highly individual process based on individuals own needs, values and
expectations. 6WXG\ RI FRQVXPHU¶V SHUFHSWLRQ KHOSV the marketer to device better
marketing strategies to influence the target customers. Social Marketing: Social marketing
programme had a powerful impact on creating positive consumer attitudes towards companies.
It emphasizes on practices which is useful and beneficial for the target consumers and society.
Socially beneficial forms of doing business include promoting social cause, cause-related
marketing and producing and promoting ecologically sound products 173 . Under cause related
marketing a firm contributes a portion of revenues they receive from selling of its products
towards specific cause related to social purpose. Many companies as part of their corporate
social responsibility undertake such activities. Many companies promote green marketing
where they stress on practices adopted for promoting healthy, reusable and eco-friendly
products. Generally speaking green marketing consists of environment friendly business
activities undertaken by the firms. Brand Awareness and TOMA
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which the buyer becomes aware of the product but has gathered little information DERXW
LW´174. It is required at the initial stage of product introduction in the market. However, the
companies need to work on brand awareness throughout the product life cycle because now-a-
days only awareness is not enough but top of mind awareness (TOMA) is required for the
products and brands. TOMA means amongst all the brands available in the given category of
product the customer recalls one specific brand. That brand is said to have occupied top of
mind awareness place. This helps in purchase decision and especially when it is impulse
purchase. Brand Decisions A brand is a name, term, sign, symbol, or design, or a combination of
them, intended to identify the goods or services of one seller or group of sellers and to
differentiate them from those of competitors.175 ,W LV D ³WHUP XVHG IRU D SDUWLFXODU
product, or line of products, offered for sale by a single producer or manufacturer and made
easily distinguishable from other similar products by a unique identifying name
DQGRUV\PERO´176 Brand name refers to that part of a brand consisting of actual letters or
words: that is that part which can actually be vocalized, which comprises the name of the
product or service as distinct from other identifying signs, symbols, and designs incorporated
into the overall design177 . Brand extension is the practice of marketing new products under
well known brand names in an effort to capitalize on the positive image of the parent brand has
in WKHFRQVXPHU¶VPLQG178 . Brand image refers to that perception of a product formed in
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particular brand and are often employed to create a brand image179 . Brand preference is the
process of brand acceptance, a middle stage in which the consumer will choose a particular
brand over its competitors because of the previous favourable experience with the product.
Consumer Behaviour Consumer behavior is the behavior that consumers display in searching
for, purchasing, using and evaluating products, services and ideas which they expect will satisfy
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is different for different customers, different for different products, varies with age, gender,
status, regions, income and education. It is a very dynamic process and keeps changing with
time. The study of this subject is important for marketers to take appropriate marketing
decisions.
Market Share Market share is that part of a market which is controlled by one firm. It is
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capital of the owner, retained earnings and reserves. Accumulated losses if any such as debit
balance of profit and loss account and fictitious assets should be written off. It reduces the
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WREHGHGXFWHGWRDVFHUWDLQWKHRZQHU¶VQHW worth184 .
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which sales are affected or services rendered by an enterprise186. It is one of the important
parameters to check the efficiency and success of an enterprise. Revenue 5HYHQXH LV WKH
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with earnings derived from interest, rents etc187. Revenue earned by a firm shows its financial
well being. It is also the result of efficient management of the enterprise. Trend Analysis In the
trend analysis each amount in the comparative statement for two or more years is anlysed.
Amount against each account is compared with the amount against the same account for
previous years. It treats year one as the base year and compares the figures of all the years
(year 2, year 3) with those of the base year to ascertain the trend in figures. Thus trend analysis
of sales will reveal whether as compared to the base year that is year one, the sales show a
trend of increase or GHFUHDVHLQVXEVHTXHQW\HDUVWKDWLV\HDU\HDU«and so on188.
The changes may be indicated as a percentage also. It is useful because: 1. Trend shows the
direction (up or down) of the changes. 2. Trends are easy to calculate and interpret. 3. It is a
quick method of analysis. 4. It is more accurate because it is based on percentages and not
absolute figures. Ratio Analysis189 A ratio shows the relationship between two numbers.
Accounting ratio shows the relationship between two accounting figures. Ratio analysis is the
process of computing and presenting the relationships between the items in the financial
statement. It is an important tool of financial analysis, because it helps to study the financial
performance and position of a concern. On the basis of functions accounting ratios can be
classified into liquidity ratios, efficiency ratios, and profitability ratios. Liquidity ratios show the
relationship between the current assets and current liabilities of the concern. Examples are
liquid ratio and current ratio. Efficiency ratios are also known as turnover ratios or productivity
ratios. It shows the relationship between the sales and assets. Examples DUH
VWRFNWXUQRYHU UDWLRGHEWRU¶VWXUQRYHU UDWLRProfit ratios measure the
efficiency with which the company uses its resources. The more efficient the company, the
greater is its profitability. Profitability in relation to sales indicates the amount of profit per
rupee of sales. It includes gross profit ratio, net profit ratio. 3.2.5 Concepts related to MMR
MMR The Mumbai Metro Region (MMR) is a metropolitan area consisting of the metropolis of
Mumbai and its satellite towns. The Mumbai Metropolitan Region (MMR) which is spread over
4,355 sq. km. consists of 8 Municipal Corporations viz. Greater Mumbai, Thane, Kalyan-
Dombivali, Navi Mumbai, Ulhasnagar, BhiwandiNizamapur, Vasai-Virar and Mira-Bhayandar;
and 9 Municipal Councils viz. Ambarnath, Kulgaon-Badalapur, Matheran, Karjat, Panvel,
Khopoli, Pen, Uran, and Alibaug, along with more than 1,000 villages in Thane and Raigad
Districts190 . Table 3.1 Population information of eight municipal corporations of MMR (As on
2013) Municipal Corporations Population (2001 census) Population (2011 census) Area (km²)
Density (per km²) Greater Mumbai 11,978,450 12,478,447 603.4 20,694 Kalyan-Dombivali
1,193,512 1,546,381 137.15 8,702 Thane 1,818,872 1,262,551 147 8,589 Vasai-Virar 470,000
1,221,233 105 11,614 Navi Mumbai 704,002 1,119,477 163 4,319 Mira-Bhayandar 520,388
814,655 88.75 5,863 BhiwandiNizampur 598,741 811,329 28.31 21,149 Ulhasnagar 473,731
506,937 27.54 17,201 Total 19,635,521 20,748,395 1,176.38 16,692 Source: Official website of
MMRDA. (https://mmrda.maharashtra.gov.in/about-mmr) Table 3.1 shows the break-up of
population of different municipal corporations of MMR. The entire area is overseen by the
Mumbai Metropolitan Region Development Authority (MMRDA), a Maharashtra State
Government organisation in charge of town planning, development, transportation and housing
in the region.
The region has an area of 4,355 sq. km and with a population of 20,998,395, it is among the top
ten most populated urban agglomerations in the world192. It is linked with Mumbai through
the Mumbai Suburban Railway system and a large network of roads. The geographical divide of
MMR in respect of districts and Municipal Corporation is exhibited in Map 3.1.
DATA ANALYSIS, INTERPRETATION AND PRESENTATION

A Study on Adulteration in Sweets during festivals with respect to Diwali Festival in Mumbai.
1] Do you prepare sweets at home or buy ?

 Home
 Buy

Option No of Responses
Home 52
Buy 48
 1] Do you prepare sweets at home or buy ?

Buy
48% Home
52%

Home Buy

Interpretation:
The result shows that all respondents are aware of E-banking services. This is because of Digital
India campaign launched by the Government of India to ensure that Government services are
made available to citizens electronically by improving online infrastructure and by increasing
Internet connectivity or by making the country digitally empowered in the field of technology.

2] When you buy sweets do you consider the brand name of shop ?

 Yes
  No
Option No of Responses
Yes 88
No 12

When you buy sweets do you consider the brand name of

shop ?
No
12%

Yes
88%
Yes No

Interpretation:
According to the following chat it can be seen that majority of people i.e.88% of the people buy
sweets by considering the brand name. while on the other hand a small amount of people i.e.
12% people refuse to consider brand name

3] If 'Yes' do you taste the sweets before purchase ?

 Yes
 No
Option No of Responses
Yes 86
No 14
 3] If 'Yes' do you taste the sweets before
purchase ?
No
4%

Yes
96%
Yes No

Interpretation:
The result shows that a majority i.e.96% of people believe in testing the sweets before
purchasing. Whereas the other 4% people does not test the sweets before purchasing.
4] Is there a rise in adulteration of food in your opinion ?

 Yes
 No
Option No of Responses
Yes 80
No 20
 Is there a rise in adulteration of food in your
opinion ?
No
4%

Yes
96%
Yes No

Interpretation:

 No
Option No of Responses
Yes 68
No 32
 5] If 'Yes' Do you think you are affected by it ?

No
32%

Yes
68%

Yes No

Interpretation:

According to the given data it is seen that quit a good number of people are affected by it.

6] If 'No' It's just media gimmick?

 Yes
 No

Option No of Responses
Yes 28.6
No 71.4

7] Are you aware of the techniques generally used to identify the adulterated material
from pure one?

 Yes
 No
 Option No of Responses
Yes 28.6
No 71.4

7] Are you aware of the techniques generally

used to identify the adulterated material from
pure one?
Yes
28.6 %

No
71.4 %

Yes No

Interpretation:

As per the result, rather than the 28% of people are not aware of the techniques
generally used to identify the adultrated material from pure one?i.e. 71% of people.

8] Generally do you bother to ask to get sweet tasted if there is something suspicious?

 Yes
 No

Option No of Responses
Yes 68
No 32
 8] Generally do you bother to ask to get sweet
tasted if there is something suspicious?
No
32%

Yes
68%
Yes No

9] Do you go back to shopkeeper?

 Yes
 No

Option No of Responses
Yes 58
No 42
 9] Do you go back to shopkeeper?

No
42%

Yes
58%

Yes No

Interpretation:
By the information given by the above data is seen that there are more number of peoples are
seen to go back to shopkeeper for the adulterate sweets, i.e.58%.
10] Do you getting the sample tested in laboratory?

 Yes
 No

Option No of Responses
Yes 22
No 78
 10] Do you getting the sample tested in
laboratory?

Yes
22%

No
78%

Yes No

11] Do you feel the taste in sweets from market is the filter than the one made at home?

 Yes
 No

Option No of Responses
Yes 76
No 24
 11] Do you feel the taste in sweets from
market is the filter than the one made at
home?
No
24%

Yes
76%
Yes No

Interpretation:

As per people the data,76% of are feel the taste in sweets from market is the filter than
the one made at home,and 24%is not.

12] Are you aware of this adulteration in spices and row material that you purchase?

 Yes
 No

Option No of Responses
Yes 73.5
No 26.5
 12] Are you aware of this adulteration in
spices and row material that you purchase?
No
23.5%

Yes
76.5%

Yes No

13] Do you think that homemade is completely free of adulteration?

 Yes
 No

Option No of Responses
Yes 61.2
No 38.8
 13] Do you think that homemade is
completely free of adulteration?
No
38.8%

Yes
61.2%
Yes No

Interpretation:

The result shows that a majority i.e.91% of people believe in that homemade is
completely free of adulteration. Whereas the other 38% people does not.

14] Do you know whom to report if the product is adulterated?

 Yes
 No

Option No of Responses
Yes 53.1
No 46.9
 14] Do you know whom to report if the
product is adulterated?
No

Yes
53.1%

Yes No

Interpretation:

whom According to the information, very less number of people are know to report if the
product is adulterated?

15] Lastly are you aware of the hazardous effect of adulteration on your health?

 Yes
 No

Option No of Responses
Yes 79.6
No 20.4
 15] Lastly are you aware of the hazardous
effect of adulteration on your health?
No
20.4%

Yes
79.6 %
Yes No

Interpretation:

79% of people are aware of the hazardous effect of adulteration on your health. Rather
than 20% of people.

CHAPTER 6 - CONCLUSION AND SUGGESTION

Selection of wholesome and no adulterated food is essential for daily life to make sure
that such foods do not cause any health hazard. It is not possible to ensure wholesome
food only on visual examination on when the toxic contaminants are present in ppm
level. However, visual examination of food before purchase makes sure to ensure
absence of insects, visual functions foreign, foreign matters, etc. Therefore, due care
taken by the consumer at the time of purchase of food after thoroughly examining can
be of great help. Secondly, label declaration on packed food is very important for
knowing the ingredients and nutritional value. It also helps in checking the freshness of
the food and the period of best before use.

The consumer should avoid taking food an unhygienic place and food being prepared under
unhygienic conditions. Such type of food may cause various diseases. Consumptions of cut
fruits being sold in unhygienic conditions should be avoided. It is always better to buy certified
food from reputed shop.
Precautions and Suggestions :-
By taking a few Precautions we can escape from consuming Adulterated Products.
1. Take only packed items of well known companies
2. Buy items from reliable retail shops and recognizes outlets
3. Check the ISI mark or Ag mark
4. Buy Products of only air tight popular brands
5. Avoid craziness for artificially colored sweets and buy only from reputed shops
6. Do not buy sweets or snacks kept in open
7. Avoid buying from street side vendors.
suggestions
1.Selection of wholesome and non-adulterated food is essential for daily life
2.Visual examination of the food before purchase of the product
3.Due
BIBLIOGRAPHY

https://discoverfoodtech.com/this-diwali-beware-of-food-adulteration/

http://www.publichealthnotes.com/food-adulteration-types-of-food-adulteration-and-
mitigation-measures/

https://www.sciencedirect.com/topics/food-science/food-adulteration

http://www.shareyouressays.com/knowledge/4-different-types-of-food-adulteration-and-its-
harmful-effects/110968

https://www.slideshare.net/blessinsiby/chemistry-44032694
https://www.slideshare.net/vibhassingh7/adulteration-of-food
http://ficci.in/events/21353/ISP/Food%20Adulteration%20&%20Control%20Mechanism%2005
%20Feb%202013.pdf
https://www.researchgate.net/publication/272492507_A_PROJECT_WORK_on_DETECTION_OF
_ADULTERANTS_IN_SOME_COMMON_FOOD-STUFF
https://www.ijraset.com/fileserve.php?FID=6546
https://worldwidescience.org/topicpages/f/food+adulteration+research.htm
http://shodhganga.inflibnet.ac.in/bitstream/10603/132278/8/08_chapter%203.pdf
http://shodhganga.inflibnet.ac.in/bitstream/10603/146871/13/13_chapter3.pdf.pdf
http://shodhganga.inflibnet.ac.in/bitstream/10603/45053/11/11_chapter%205.pdf
http://shodhganga.inflibnet.ac.in/bitstream/10603/132278/8/08_chapter%203.pdf
QUESTIONNAIRE
A Study on Adulteration in Sweets during festivals with respect to Diwali Festival in Mumbai.
1] Do you prepare sweets at home or buy ?

 Home
 Buy

2] When you buy sweets do you consider the brand name of shop ?

 Yes
 No

3] If 'Yes' do you taste the sweets before purchase ?

 Yes
 No

4] Is there a rise in adulteration of food in your opinion ?

 Yes
 No
5] If 'Yes' Do you think you are affected by it ?

 Yes
 No

6] If 'No' It's just media gimmick?

 Yes
 No

7] Are you aware of the techniques generally used to identify the adulterated material
from pure one?

 Yes
  No

8] Generally do you bother to ask to get sweet tasted if there is something suspicious?

 Yes
 No

9] Do you go back to shopkeeper?

 Yes
 No
10] Do you getting the sample tested in laboratory?

 Yes
 No
11] Do you feel the taste in sweets from market is the filter than the one made at home?

 Yes
 No
12] Are you aware of this adulteration in spices and row material that you purchase?

 Yes
 No

13] Do you think that homemade is completely free of adulteration?

 Yes
 No
14] Do you know whom to report if the product is adulterated?

 Yes
 No

15] Lastly are you aware of the hazardous effect of adulteration on your health?
  Yes
 No

Advantages and Disadvantages of Food Adulteration

Food adulteration is present in its natural form also; substances that are prohibited are
added or substituted partly or wholly. Food adulteration is the process in which toxic
substances are added to food or some valuable nutrients are removed from the food
items. Food that is adulterated is defined impure, unsafe and incomplete food. The
addition of adulterants is known as adulteration.

Adulterant can be anything that will decrease the quality of the product. Food is
adulterated or contaminated either for financial gain or carelessness or lack in proper
hygienic conditions. This results in the consumer being cheated or becomes a victim for
various diseases. Adulteration is said to be a legal term which is used to describe the
inclusion of harmful substance in food. Adulteration is also addition of substances that is
not a food or a food product; it is done in order to sell more products at a less cost.

Consumers are mislead and cheated upon as there are increasing number of food
producers and large amount of import foodstuffs. Ignorance to food adulteration can
endanger consumer health and misleading can lead to poisoning.

Adulteration of food can be done intentionally or unintentionally. Traders or

manufacturers, who are greedy to make a quick profit, sell food that is adulterated
intentionally. Causes of adulteration of food can be many; one of the main causes of
adulteration is the wide gap between the production and food supply. Almost all foods like
milk, pulses, cereals, spices, ghee, oils and beverages are adulterated. The adulterant
that is used usually is similar in shape, color size and appearance of the food article. The
more high priced food and the foods with great demand are more often adulterated.

There are both advantages and disadvantages of food adulteration.

Advantages of Food Adulteration:

 Adulteration of food benefits the merchant in many ways like

 More weight is added to the food product.
 Additions substances like color improve the appearance of the product and
may fetch a higher price.
 When a new product is combined with old one, it lowers the product quality
and also it can be sold at a higher rate.
Disadvantages of Food Adulteration:

 Adulteration like water to milk, moisture to butter and mixing of edible oils
with cheaper oil prove injurious to health.
 Foods like rice and pulses are polished with talc and asbestos fiber for better
appearance these are not removed even after washing and cleaning and
even cooking. Cases of cancer have been traced with the same practice.
 Yellow pulses are adulterated with metanil yellow that makes the food appear
of higher quality and looks cleaner. Metanil yellow is a highly toxic
substance and on accumulation over years are toxic enough to cause
testicular degeneration in males.
 Consumption of lower quality pulses contaminated with kesari dal over a few
months it may result in the development of lathyrism and permanent
paralysis of the lower limbs.
 Spices are the most adulterated item in food products.
 Use of undesirable colors like lead chromate in turmeric can cause lead
poisoning and also stiffness of limbs and paralysis. Use of colors can also
impair liver and can cause cancers.
 Edible oils are mixed with some mineral oils and non-edible oils may cause
nausea, impaired liver functions and also cancer

Effect of adutration

In the earlier times, people used to prepare different eatables at home so that it is fresh,
clean and healthy. But today everyone is so busy that they do not have time to cook food at
home and rely on instantly made items. These have different kinds of preservatives that are
used to keep them in good condition for a long time. But these are really harmful and have
an adverse effect on our health. Today almost all the food items that you will get in the
market have some or the other kind of adulterant which brings down the nutritional value
and causes different types of health hazards. Let’s know more about adulteration and how
it is harmful to your health.
What is adulteration?

Adulteration is simply the way of changing the composition of any food item such that it
loses the nutritional content. Every food item has certain nutrients which are healthy for
the body but adulteration brings down this value and affects the quality to a large extent.
This is the reason that people are getting more prone to health problems.
Adverse effects of adulteration on your health: There is no denial to the fact that
adulteration is definitely not good. It poses a number of health hazards which include
health diseases, weaken the immune system and lots more. Here are some more harmful
effects that you might not be aware of.
Leads to chronic health problems: There are many mineral oils which when added to the
food items can result in paralysis, cancer etc. If pregnant women eat such food items it
might lead to abortion or even damage the brain of the baby. Sometimes zinc substances
result in vomiting or in severe cases it can result in diarrhea. Food colors that are added to
 the items can be the reason of liver damage, allergies and lots more. Thus you can say that
adulteration can bring down your health and affect the quality of life.
Increases the impurity in the food: As adulteration alters the composition of the food
item, it increases the impurities thus making them imperfect for the consumption. If you
consume such impure stuff you are bound to have side effects which can either be short-
term or a long-term one.
Lack of nutritional value: Ready-made food is made using poor quality ingredients which
not only brings down the nutritional content but can have a change in taste as well if kept
for a long time. So you compromise with the taste as well as your health.
Thus you can say that adulteration is definitely not good. There can be a number of reasons
of adulteration like the wrong packaging, use of insecticides or pesticides on the food, use
of preservatives and lots more. One can do nothing about it but just take measures and try
to use quality products only for cooking. This will ensure healthy cooking and you will be
able to stay away from various kinds of health problems. So avoid ready-made food but
healthy food prepared at home.
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