GOD'S "PRASADAM" OR A DIVINE POISON?-THE NEW "APPAM" CONTROVERSY

The controversy surrounding the reported incidence of massive contamination of the Appam prasadam in Sabarimala shrine refuses to die down while the truth is yet to emerge as to what has really happened there. If the authorities concerned have burned about 3 lakh pieces, as being reported, there must be some thing seriously wrong with the management system there deserving immediate intervention. It is inconceivable that a product like Appam as being prepared in Sabarimala can attract fungus growth because of its very low moisture content and water activity. Preparing under unhygienic conditions can contribute to contamination but frying at temperatures above 160C is bound to destroy any infecting vectors beyond doubt. That leads to the conclusion that either the frying was not proper or the product was stored for longer time allowing surface moistening under high humidity conditions that prevail in Kerala, especially during rains. Here is a take on this issue as being reported in the media.

"The report of the microbiology lab of Council for Food Research and Development (CFRD) at Konni in Pathanamthitta district, which examined the samples of the appam, say that the fungus had developed in the sweetmeat since it had been either prepared in unhygienic condition or not cooked fully. The CFRD is a State-Centre joint venture. The fungus found in the appam can cause liver ailment in adults and can kill children, says the report. Sources did not disclose more details of the report as it has to be submitted before the  Kerala High Court, which closely monitors the activities at the temple. It has even appointed a special envoy to the temple to report the developments during the annual pilgrimage. The temple authorities claim that the stale "appams" were destroyed. Pilgrims still complain that they are getting fungus-infected "appams."

The analysis report by a NABL accredited laboratory in Kerala that the samples they had picked were fungus infected has some credibility but just an isolated sample result cannot allow any one to generalize the situation. What is needed is a thorough reassessment of the on going practices at the temple kitchens and identify deficiencies, if any, to modify the production technology and the environment. It is an established convention that any large scale food manufacturing facilities such as the one at Sabarimala should have a very strong quality monitoring regime which only can assure uniform quality and reasonable safety of products coming out of the production line. One wonders why the authorities responsible cannot go for modern quality and management protocols and certification systems like ISO 14000 or HACCP or SAP which after all does not cost much and easily affordable to a cash rich organization like the Travancore Devaswam Board. Sooner it is done better it will be for the health of millions of unsuspecting devotees who throng the shrine round the year.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

THE "APPAM WOES"!-A TEMPLE's UNENDING PROBLEMS

Neyyappam which is the most sacred prasadam offered at the ancient hill shrine at Sabarimala is again the the news for wrong reasons! This fried product made from rice flour, coconut and jaggery is a traditional component of feasts and other festival celebrations in practically every home in Kerala and is made by shallow frying the semi pasty batter in ghee in special cast iron moulds, called "Appa Kara" and depending on the temperature and time, the product can be soft or hard to chew. The Sabarimala appam is supposed to be fried to a low moisture content with a view to confer long shelf life so that pilgrims can take home the same for sharing with their families and friend. Unfortunately there is neither science nor technology involved in this preparation as it is a traditional product evolved over centuries requiring inherited or acquired skills. Food scientists seem to be least concerned to study this product from a scientific angle and preparing this product on a large scale calls for battery operations requiring artisans in huge numbers. According to recent reports, an acute scarcity of workers in this labor starved state is hampering the authorities to increase production to meet the unsatisfied demands of pilgrims who visit this shrine in droves from all over the country. Here is a take on this situation as being reported by the Travancore Devaswam Board (TDB) authorities.   

'A shortage of hands is affecting the production and distribution of 'appam prasadam', at the Lord Ayyappa temple. The situation, which has been continuing for the past two weeks, is yet to be solved. The restriction on the sale of 'appam prasadam' to two packets per pilgrim, continued  until Monday. The shortage of workers has affected 26 of the total 96 appam 'karas'. Though the production and packing of appam were given on contract, the contractor has failed to employ adequate number of workers, sources said. Contractors are offering only a meagre `200 per day for a worker. This is affecting the possibility of finding sufficient number of workers. The passive attitude of the Devaswom authorities towards the problem, has left the problem unresolved".

This sorry state of affairs is a bad reflection on the callous attitude of the state government while the food research organizations in the public sector also have to bear equal responsibility for neglecting such traditional products for a long time in their pursuit of "glamorous" research! Unlike many other temples, bringing about beneficial transformation in Sabarimala is much easier as there is no cast or communal clash when modernization is taken up. Can the Government of Kerala take adequate courage in its hand to appeal to the Government of India to direct an institution like CFTRI or DFRL or others with adequate facilities and expertise to take up immediately a project that will come up with a standardized process and a mechanized manufacturing system for manufacturing clean, hygienic, safe and high quality appam at Sabarimala. After all there is no dearth of money with TDB and it is time it spends the same for the welfare of millions of devotees coming to the shrine every year. 

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com