Knowledge of Consumers Regarding the Nature and Extent of Adulteration of Indian Foods

Abstract

The present study was carried out on 60 women consumers selected from three different localities of Hisar city in India to study their knowledge regarding adulteration and detecting adulterants in commonly used food items. The post exposure correct responses of the respondents increased remarkably as 100.0 percent of the respondents gave correct responses regarding statements on adulteration of spices and condiments, the most common adulterated food item and to when and whom they could approach for making complaints about adulterated foods. Similarly, the respondents gained considerable knowledge regarding adulterants generally present in milk, legumes and definition of food adulteration. All the food samples except ghee collected from the households of the respondents were found to be adulterated. The main adulterants in milk was water (70.0 percent); turmeric powder contained chalk powder (43.3 percent); chillies powder had artificial colour (100.0 percent); essential oils were removed from cardamom (36.6 percent); green gram and urd bean had water soluble colours; chick pea flour had artificial colours (70.0 percent) and chalk powder was present in sugar (36.6 percent). A kit was developed, tested and given to the housewives so that they could detect adulterants in commonly used food items at the household level.