DRINKING WATER ANARCHY IN KERALA-WHY NO ACTION ON CULPRITS?

Here is a shocking news item from Kerala, the 100% literate state in the country! The food safety authorities have suddenly woken up to the possibility that water consumed in three of the major metropolitan cities might not be safe. Branded as God's own country, authorities probably were under the impression that God was taking care of the quality of water consumed by His subjects! But the "flash drive" to make a random check undertaken, probably to justify its existence, the agency seems to have unearthed a scam in the water market which at best can be called shameful! Even with limited sampling, it turned out 90% of the market samples were sub-standard and/or unsafe when tested against the specifications laid down for potable water! Here is a take on this unfortunate but condemnable  situation for which the safety authority must be held responsible.  

The three-day drive was carried out from March 21, simultaneously in Kochi, Kozhikode and Thiruvananthapuram, as per the direction of the food safety commissioner. Officials collected 34 samples, including 16 bottled drinking water samples and nine each from tanker lorries and water sources of tanker lorries. The samples were subjected to chemical and biological tests. According to food safety officials, the situation is alarming in Kochi compared to other two cities as 90% samples collected from the city proved unsafe to drink."Both chemical and biological results of water samples collected from Kochi are not satisfactory. The presence of E coli is a major cause of concern. As per the Food Safety and Standard Act it should not be present in bottled drinking water. In the samples there was a minimum of two organisms in 100 ml," said an official with the food safety department in Thiruvananthapuram. Authorities said pH level in samples collected from sources and tankers were above the permitted level of 6.5. The iron and nitrate content in samples were also high. "If pregnant women drink water with high nitrate level, it can cause blue baby syndrome," said the official. Tests showed the presence of E coli in major brands. The presence of E coli in a well at ToshibaJunction near HMT, which is a water source, came to 1,600 organisms/100ml against the permitted level of 10 organisms/100ml. Despite the grave situation, food safety officials expressed their inability to take action against those who supply unsafe drinking, considering the scarcity of drinking water in the city and nearby areas.

After reading the report one gets the impression that the authorities (who else but the FSSAI?) is contented in flashing the results in the media to get publicity while those responsible appear to have been spared. Having misgoverned the country for decades which allowed these food criminals to thrive, exploiting the man-made water scarcity conditions, not bringing to books these perpetrators is nothing but shirking of responsibility. Selling water itself is unconscionable when Kerala is blessed with abundant rains but allowing tainted water to be sold to the unwary citizens is all the more heinous and heads must roll for perpetuating this situation. Such products must be banned in the state and the retailers who deal with such products also must be taken o task. The excuse trotted out against their inability to bring these violators to book is highly amusing that people would be starved of water!. the Government seems to be contented with the "satisfaction" that some thing is better than nothing! Will this be tolerated in any other country but in India? 

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

THE GREAT IMPENDING WATER SHORTAGE-FOOD, THE FIRST CASUALTY!

The importance of water in this Universe cannot be over emphasized. The whole human civilization prospered over thousands of years of history because of plenty of water sources accessible to them. With modern world built on unsustainable energy and water consumption levels in pursuit of material comforts, world seems to be running out of both these critical resources. While fossil fuel, the very foundation of modern industrialized society is fast dwindling with most sources getting exhausted due to over exploitation, water is also facing a similar situation. Though this planet boasts of abundant water all around, most of it is brackish in nature unfit for consumption or use for any productive purpose. Over exploitation of ground water and loss of rain water due to flow off into the ocean and destruction of natural lakes and water bodies, both the drinking water supply as well as irrigation water needs are dwindling fast, putting the future of humanity into a crisis mode. If the current trend continues, even production of food required to meet the bare minimum needs of man will be in jeopardy. Here is a commentary on the impending disaster if adequate measures are not taken now to meet the grim situation ahead.  

Allegations abound of manufacturers in developing countries depleting or damaging local freshwater to produce nutritiously dubious products, but, even where operations do not impact a community's supplies, can multinationals really justify creating water intensive foodstuffs for foreign markets when so many in the source nation lack clean water? Crossley suggests the issue is fundamentally an issue of rights. "We should not assume," he explains, "that we in the UK somehow have more of a right to the water that goes into producing our green beans or our tomatoes than those living in the [places] where they're grown." Aware that water scarcity presents real challenges, the cohort of companies looking to find solutions is expanding. In Britain, industry body the Food and Drink Federation launched the Every Last Drop campaign to focus on the practical steps that can be taken to conserve water, including tracking usage and reducing, recycling and reusing supplies. Food manufacturers "want to be responsible and do the right thing" insists Andrew Kuyk, the federation's director of sustainability. "What we eat in this country does affect the availability of water for domestic communities in Africa, South America, Australia or various other parts of the world – there is an inter-connectedness through global supply chains." Around a quarter of food and drink manufacturers in England and Wales have now committed to reducing water usage by 20% by 2020. But if they want to fully protect themselves against future water crises, they need to think about the whole of their supply chain, says Kuyk. "In some parts of Africa the combination of temperature rises and water scarcity will mean that some traditional crops may not be viable in ten years time. So if you are a chocolate manufacturer you need to start thinking: what are the potential alternative sources?" Many observers point to technological changes to help avert water crises. From genetic engineering and innovations in purification and desalination to novel changes to irrigation, recycling, piping and storage, there is reason to believe that water scarcity is not an "insoluble" problem, says Kuyk.But as long as water is cheap, the disincentive to invest in water efficiency may be too great. "If you can turn a tap on and get water for free, why would you spend £20,000 installing a piece of machinery?"
Drastic situation requires drastic remedies and mankind has no alternative but to reduce water consumption to a bare minimum besides taking measures to conserve water as much as possible. The recycling of used water cannot be brushed away and increasingly this is going to be a viable option. Similarly processing saline water to extract pure water is also emerging as an unavoidable necessity and countries like UAE, Israel have already proved that this route is feasible and desirable. There are highly efficient water technologies developed over the years and all it needs is a will and determination to take them up in a big way. The old concept that water is available plenty and can be had free will have to yield to new philosophy that it is a precious resource for which every one has to pay a price.

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

FLAVOR DROPS-NEW CONCEPT FOR INSTANT BEVERAGE MAKING

Innovation is the drive engine for developing new business enterprises and large food manufacturing companies are in the forefront in this creative activity. No wonder in a country like the US or for that matter in Europe, there are thousands of new products launched every year to entice new customers and expanding the existing consumer base. It is another matter that a large proportion of the new entrants in the market do not last for long, falling on the way side because of fierce competition. Invariably those players with long term vision and deep pockets are able to survive eventually. Recent move by one of the international beverage giants to launch a new product variant in its product portfolio provides interesting reading. Transformation of reusable bottle based beverage industry into disposable containers based one happened because of consumer demand for more convenience and cost reduction wanted by the industry to some extent. Will any consumer accept a concentrate containing the flavors of established beverages for use at home for making his own drinks? Here is the report highlighting this new development. 

"Although there are no set plans yet, Roddey says the next logical category for liquid drops would be tea. That's because drinks with higher sugar content are harder to turn into a liquid concentrate. The Coca-Cola Co. isn't the firstto come out with flavor drops. The category was pioneered by Kraft Food Inc.'s MiO, which was introduced in March of last year and has quickly spawned copycats, including by supermarkets that sell store-brand versions. The drops are popular because they come in small, portable containers that can be easily tucked into a purse or even back pocket. And unlike powdered drink packets, people can decide how much or little they want to squirt into their water. A small bottle can also have more than two dozen servings, meaning people save money they'd spend on bottled teas or enhanced waters. As with Kraft's MiO drinks, Dasani Drops use artificial sweeteners and have zero calories. That could be a concern for consumers who don't like artificial sweeteners, which often have a strong aftertaste. Now Coca-Cola is preparing to leverage its scale to stake a claim in the category. Roddey says the plan is to make Dasani Drops available wherever its Dasani bottled water is sold, including on supermarket shelves, in checkout aisles or in the refrigerated sections in convenience stores. "We're looking to make this as broad as we can," he said. Dasani Drops, which will cost about $4, will start hitting shelves in early October. The company is starting with four flavors, but is already planning to introduce additional flavors next year. Each bottle has about 32 servings. Without mentioning Kraft's MiO by name, Roddey said Coca-Cola saw the early success other brands had and realized the category had huge potential.Kraft has said that MiO sales through the first half of the year have more than doubled to more than $100 million. The name means "mine" in Italian, suggesting users can make drinks however they like".

In India it was a small domestic player who started mini packets that can be used to make flavored drinks at home and because of enormous cost advantage this product established itself with a brand image of its own. What is not possible is to get the same feeling of consuming a fizz drink as available in the market unless one has the soda making gadget at home. Probably the new flavor drops being launched may work in India because many people do consume still beverages based on different flavors and fruit pulps. Already powder based flavor bases are available in the US market for making different flavored still- beverages at home and how far the new flavor drops will be able to compete with these well established low cost products remains to be seen.

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

NEW NANO TECHNOLOGY APPREHENSIONS-FOOD SAFETY COMPROMISED?

Nano technology, being hailed as a new path breaking human achievement in the field of applied science, is lately receiving attention for all wrong reasons. While the advantages that accrue to the industry are infinitesimal, uncertainties regarding its adverse impact on human health are coming in the way of its open use by many industrial sectors. The fact that nano technology has never been approved by any public agencies in the world, especially in food area, further explains the reluctance for open arm acceptance across the industrial spectrum. While nano particles contained in many consumer products other than foods may be assumed to be reasonably safe, what is uncertain is regarding the impact of these very nano particles on the environment and agriculture. A recent report, claiming that nano particles of Zinc Oxide and Cerium Oxide, contaminating the soil through sewage and other waste water sources definitely affect adversely the growth and productivity in Soybean plant, is some what disturbing. Here is a take on this alarming issue.

"Zinc oxide nanoparticles enter agricultural fields through the application of biosolid (sewage sludge) fertilizers, which are composed of dried microbes previously used to process waste water in treatment plants. Researchers discovered that soybean plants grown in soil containing zinc oxide particles bioaccumulate zinc, taking up the metal and distributing it throughout edible plant tissue. This caused a decrease in the food quality of the soybeans, and researchers indicate that it is uncertain whether the zinc that accumulates in the plant's tissues is safe for human consumption in the form of ions and salts. "Juxtaposed against widespread land application of waste water treatment biosolids to food crops, these findings forewarn of agriculturally associated human and environmental risks from the accelerating use of MNMs [manufactured nanomaterial]," the study notes. Cerium oxide nanoparticles can contaminate agricultural fields through exhaust fumes from farm equipment, a likely scenario given that most all conventional soybean crops are produced with the help of industrial machinery. Soybean plants exposed to cerium oxide show a notable reduction in plant growth and yield. Though the cerium oxide particles did not bioaccumulate in plant tissues, they did have a considerable effect on the ability of soybeans to fix nitrogen, an important ecological function specific to leguminous crops. The nanomaterial concentrated at the root nodules of the plant, blocking its ability to form a relationship with the symbiotic bacteria that convert nitrogen in the air to plant-available ammonium fertilizer. The impacts of nanoparticles could lead conventional farmers to apply increasing amounts of synthetic fertilizers to make up for the loss of this natural function. The results of this study underline the urgent need for oversight and regulation of emerging nanotechnology. While the U.S Environmental Protection Agency is required to limit industrial metal discharge into public waste water treatment plants, there are currently no regulations curtailing the release of metal nanoparticles. Researchers explain, "MNMs — while measurable in the waste water treatment plant systems — are neither monitored nor regulated, have a high affinity for activated sludge bacteria, and thus concentrate in biosolids." According to the scientists, "There could be hotspots, places where you have accumulation, including near manufacturing sites where the materials are being made, or if there are spills. We have very limited information about the quantity or state of these synthetic nanomaterials in the environment right now. We know they're being used in consumer goods, and we know they're going down the drain." Nanotechnology is a relatively new technology for taking apart and reconstructing nature at the atomic and molecular level. Just as the size and chemical characteristics of manufactured nanoparticles can give them unique properties, those same new properties –tiny size, vastly increased surface area to volume ratio, high reactivity– can also create unique and unpredictable human health and environmental risks. Many of the products containing nanomaterials on the market now are for skin care and cosmetics, but nanomaterials are also increasingly being used in products ranging from medical therapies to food additives to electronics. In 2009, developers generated $1 billion from the sale of nanomaterials, and the market for products that rely on these materials is expected to grow to $3 trillion by 2015".
It is known that the industry in general is investing large sums of money on research in the area of nano technology though no where in the world its application is approved by safety authorities. Also true is the current practice by many industries in surreptitiously using nano technology having realized its advantages to design better performing products. But if adequate basis exists for suspecting its safety credentials, there must be universal agreement to suspend its use immediately pending further studies to understand the implications fully. By all means any technology that is beneficial to society must be adopted if the benefits accruing from it far outweigh any inherent risk that may be apparent.

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

THE TRAGEDY OF Bt COTTON-A CURSE FOR SOME FARMERS?

GM agricultural crops for which seeds have to be purchased every time a farmer wants to sow, are becoming more and more controversial and the latest sour note comes from the Vidharbha region in Maharashtra, India. It appears the wrong policy of indiscriminate encouragement for sowing Bt cotton has resulted in massive losses to many farmers who expected bumper crops by switching over to this GM crop during the last two years. The dramatic decline in yield seems to have pushed many farmers to penury and how the government is going to tackle this human tragedy remains to be seen. How far the government can offer crop subsidy to these unfortunate victims of corporate greed is a policy issue that will create undesirable precedents in future. Here is a commentary on this human drama unfolding in the region.    

"The study, in which farmers and farm labourers in Jalgaon and Yawatmal districts were interviewed, says, "70 per cent of the farmers stated that irrigation expenditure was more on Bt cotton than on non-Bt cotton." Though it claims that productivity increased by 4.49 per cent from the pre-Bt to post-Bt period, costs too increased: especially fertilizer costs, which increased from 29 per cent in the pre-Bt period to 71 per cent in the post-Bt period. In all 140 farmers and 40 agricultural labourers were a part of the study. "Farmers in the central Indian region blamed the suicides mainly on low and erratic nature of rainfall as this was a rainfed region," it states. This adds to many of the recent indicators that question the sustainability of Bt cotton in Vidarbha. Vinayak Deshpande, member of the Kelkar Committee, appointed by the Maharashtra government to study the agrarian crisis in Vidarbha region and professor at the RTM Nagpur University said productivity of Bt cotton is closely linked to irrigation. "The region faces the largest irrigation backlog in the State, at 57.3 per cent. In physical terms, the irrigation backlog is at 10,76,000 hectares. The cost of this in 2008 was Rs. 10,767 crore," Dr. Deshpande told The Hindu on Thursday. The irrigation against potential in Vidarbha is only 40 per cent, whereas in the rest of Maharashtra it is more than 70 per cent, he added. Dr. Deshpande said subsidies for fertilizers and pesticides were also given more in irrigated areas. "High yielding varieties of crops like Bt cotton need more water as well, along with fertilizers. In the end, it is all linked to irrigation," he said. The government itself has acknowledged that irrigation is mandatory for Bt cotton. Speaking at an event organised by seed giant Monsanto in Pune in March this year, Maharashtra Agricultural Commissioner Umakant Dangat urged farmers to plant Bt cotton only in irrigated areas. "The farmers should use their discretion and plant BT cotton on irrigated land. The amount of water needed is definitely more," he had said.

Some body has to answer for this failure on the part of the agriculture department in the state which did nothing to discourage the farmers from using Bt cotton seeds in the first place. A larger question is why the government at the state and federal levels failed to develop the irrigation infrastructure in Vidharbha region, knowing pretty well that this is a drought prone area for the last 5 decades. Placing the blame on the door steps of the farmer is nothing but shirking the responsibility and this issue assumes a dangerous dimension if government does not exercise its power to persuade farmers from courting disaster, knowing pretty well that Bt cotton is not suited to rain fed cultivation. One of the tragedies in the farm front is the failure of the governments to guide farmers to select most profitable crops that will sustain under the conditions prevailing in different areas of the country. Distributing "alms" through massive agricultural subsidies is not governance and such dole out cannot create any permanent impact on agriculture productivity.

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

UV TECHNOLOGY FOR FOOD DISINFECTION-NEW CLAIMS

Keeping the food from harm's way is a continuing challenge for the industry in spite of enormous success in evolving a multitude of disinfection technologies during the last five decades. Classically the traditional thermal pasteurization still rules the roost though the technique to generate heat may vary depending on the technology one talks about. With the advent of HTST/UHT technology which is being used by Tetrapack and other companies, heat damage to the quality of food processed has been greatly minimized though it is not avoided completely. Quest for non-thermal processing has resulted in development of modern technologies like Gamma Radiation, High Pressure Processing and a few others which are now being commercialized though on a slow pace. Ultra Violet light certainly has high disinfecting potential but its use is restricted more or less to making water pathogen-free. Now comes the news that new technologies are on the anvil exploiting the kill potential of UV light for commercial pasteurization of liquid foods like wine, fruit juices, milk etc. Here are some details about this latest development 

"The production of environmentally friendly, sustainable, chemical-free food continues to challenge the food industry, spurring the development of alternative novel food processing techniques that are more sophisticated than traditional practices and better for the environment. Ultraviolet light is one of these emerging solutions being used in food technology as a physical preservation method in food processing to purify microbiologically sensitive liquids such as wine, fruit juice and milk. This is according to US-based research scientist and world-renowned ultraviolet light in food technology expert, Dr Tatiana Koutchma, who was recently hosted by SurePure, the global patent holders of the world's first UV-C photopurification turbulator technology, to lecture the Microbiology Research Group students at the University of the Western Cape on the benefits of novel processing technologies other than heat, including UV light. She says that the use of UV light can not only lower microbial infestation and obviate chemical degradation of foods and the environment, but that it can improve the functionality of food, too, by enhancing fruit phenols and preserving antioxidants"

How far the above report is commercial promotion and how much the technology described above is realistic cannot be ascertained unless there are verifiable user experience regarding its efficacy and reliability. Probably the manufacturers of the so called "UV Photopurification Turbulator Technology" may have to do a lot of leg work to convince the user industries that it can "improve chemical, physical and microbiological" quality of foods treated, as being claimed. The assertion that the nutritional quality is enhanced because of increase in polyphenol content also needs more scientific evidence. No doubt UV technology can compliment the conventional pasteurization processes but how far it can become a stand alone technology remains to be seen.  

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