THE GREAT MARVEL, THAT IS INDIA-FOOD CONNECTION

Against the diabolical designs and hope entertained by Great Britain in 1947 when it left a fragmented Indian sub-continent that the area would plunge into anarchy and chaos fueled by religious and cast hatred, India emerged out as an economically strong nation with secularism as its inspiring philosophy. True there were anxious moments during the last six and a half decades of independent existence due to a few riots and localized cast conflicts but the country was able to sustain democracy under adverse conditions. Though linguistic reorganization of the states was not a desirable policy, having done that the people were still able to live in the country with tolerance and understanding as a united nation with minor hiccups. This probably will rank as one of the marvels of modern history. There are thousands of religious places across the country where people, irrespective of their religion are welcomed with open hands for free meals every day through out the year. Here is an example of this great charity and nobility of the country, as reported by the very international media which often carry reports of religious conflicts in the country condemning the nation to ignominy.

"The groaning, clattering machines never stop, transforming 12 tons of whole wheat flour every day into nearly a quarter-million discs of flat bread called roti. These purpose-built contraptions, each 20 feet long, extrude the dough, roll it flat, then send it down a gas-fired conveyor belt, spitting out a never-ending stream of hot, floppy, perfectly round bread. Soupy lentils, three and a third tons of them, bubble away in vast cauldrons, stirred by bearded, barefoot men wielding wooden spoons the size of canoe paddles. The pungent, savory bite wafting through the air comes from 1,700 pounds of onions and 132 pounds of garlic, sprinkled with 330 pounds of fiery red chilies. It is lunchtime at what may be the world's largest free eatery, the langar, or community kitchen at this city's glimmering Golden Temple, the holiest shrine of the Sikh religion. Everything is ready for the big rush. Thousands of volunteers have scrubbed the floors, chopped onions, shelled peas and peeled garlic. At least 40,000 metal plates, bowls and spoons have been washed, stacked and are ready to go. Anyone can eat for free here, and many, many people do. On a weekday, about 80,000 come. On weekends, almost twice as many people visit. Each visitor gets a wholesomevegetarian meal, served by volunteers who embody India's religious and ethnic mosaic."This is our tradition," said Harpinder Singh, the 45-year-old manager of this huge operation. "Anyone who wants can come and eat." India is not only the world's largest democracy, it also is one of the most spiritually diverse nations. It was born in a horrific spasm of religious bloodshed when British India was torn in two to create a Muslim homeland in Pakistan. Yet from the moment of its independence, India has been a resolutely secular nation and has managed to accommodate an extraordinary range of views on such fundamental questions as the nature of humanity, the existence of God and the quality of the soul. Indeed, few places in India demonstrate so clearly the country's genius for diversity and tolerance, the twin reasons that India — despite its fractures and fissures — has remained one nation".

The Langar in the Golden Temple is just one example and there are many Temples, Churches, Mosques and Synagogues where such camaraderie is exhibited day in day out. It is a tribute to the tolerance and appreciation of diversity by these faith believers that at the time of dining they consider all as human beings. Which country in the world can boast of such a credential as India can? Some may question the relevance of these practices in the modern society because eateries were designed during olden days based on the assumption that devotees come from far away places trudging thousands of kilometers and the infrastructure for stay and boarding was practically non-existent around the worshiping places. With almost all temple towns in India developing into mini townships having all facilities for overnight stay and reasonably clean foods, the argument goes on to suggest that such money spent on foods could be more justifiably diverted to education and human upliftment. May be they have a point there but defying the edicts of conservative religious practitioners could be fraught with some risks. Already one can see some feeble attempts by Tirupati temple authorities in investing a small percentage of the offerings from its devotees in education though much more needs to be done in using these free flowing resources for betterment of humanity.

V.H.POTTY

http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

THE E.COLI "FAMILY" EXPANDS!-INCREASED CONSUMER CONCERNS

E.coli, that unassuming fecal contaminant often considered innocuous by itself, seems to be assuming monstrous dimensions with the emergence of the virulent strain O157:H7 which has caused enormous damage to food industry in the US to the tune of millions of dollars worth of product recalls, especially meat products during the last few years. It took some time for the safety authorities to acknowledge the dangers posed by this strain and testing for this contaminant by the meat industry has become routine now before releasing into the market. Probably O157:H7 may as well overtake its other rival Salmonella in future if industry is not careful in harnessing it effectively. When existence of other virulent strains of E.coli was detected some time back no one could foresee that they would also become serious threat so soon. Now comes the news that non-O157:H7 strains have "come of age" as reflected by the reports about recall of 8500 pounds ground beef by the industry in August this year, suspected of contamination from one of these new breeds of pathogens, E.coli 026.

"There are scores of strains of E. coli in humans and animals. Most are harmless, a few even beneficial, but exposure to several strains can be deadly. The government zealously hunts for one strain in particular: E. coli 0157:H7. It can poison you and is the only one that USDA considers an adulterant, something that "contains any poisonous or deleterious substance which may render it injurious to health," the feds say. But the non-0157 strains -- 026, 0103, 0111, 0121, 045 and 0145 -- do a significant job sickening people. The CDC estimates that each year, at least 36,700 illnesses, 1,100 hospitalizations and 30 deaths are caused by these pathogens, which USDA refuses to regulate. The actual number of illnesses may be considerably higher, Dr. Patricia Griffin, chief of CDC's Enteric Diseases Epidemiology Branch, told AOL News last week. The under-reporting may well be due to the lack of laboratories across the country that do pathogen studies that screen for the non-0157 strains, she said, and added that most physicians who send out stool samples from ill patients rarely ask for the test. "Probably only 4 percent to 5 percent of the laboratories used by hospitals and health departments conduct the immunoassay test for the non-0157 strains, so we may be missing most of those outbreaks." Griffin said. For years, food safety advocates, members of Congress and public health specialists within the agency expressed concern over the USDA's apparent indifference to protecting consumers from, at least, the six major non-0157 strains. Seattle-based food safety lawyer Bill Marler led a costly personal crusade to draw attention to the need for USDA to consider the strains as adulterants in meat and demand that meat suppliers test for them. Mansour Samadpour, president of IEH Laboratories, had his people in labs across the country collect samples of bulk ground beef from nearby groceries. They analyzed 5,000 samples for non-0157 E. coli and found 1 percent of the beef tainted. When you consider the billions of pounds of burger sold in this country, that's a lot of disease-causing pathogens being served up".

These E.coli variants produce the deadly Shiga-toxin that can be fatal if not treated promptly. Though the risk potential of these microorganisms were known years ago, it was not taken seriously by either the industry or the safety agencies. It should be recalled that it took a number of years to recognize O157:H7 as dangerous, mainly because of the massive food poisoning in 1993 in the US that affected thousands of consumers. Though there have been serious suggestions in the past to research into non-E.coli o157"H7 pathogens, it was only in August 2008 that authorities took note of the risks posed by them consequent to the sickening of 300 people and death of one consumer in the US due to E.coli O111 strain. As recently as in May 2010, another E.coli strain O145 sickened 26 people, again in the US. The sorry part of these episodes is that reliable assay techniques are still not available capable of reproducibility in different labs. As of now consumers are well advised to heat the products to more than 72C, ensuring that this temperature is attained through out the body of the product, before consumption.

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

"LEFT OVER" FOODS-AN ENORMOUS RESOURCE WASTED!

Statistics can some time be breath taking and here is an example. American consumers throw away good foods to the tune of 30 million tons an year which is lot of food even for a rich country like the US. Food wastage is a relative term and how far all the data put on the web are reliable is not known. Since such data are generated based on limited field studies and extrapolated to country level statistics, there could be considerable error in the conclusions drawn from these studies. Still it shows a trend about the insensitivity of citizens in some of the richer countries to the value of food which is taken as granted like water and air. While one can talk about hunger in Asia and Africa endlessly without reaching any where, what strikes as odd is the fact that there are millions of Americans in the US itself who do not have guaranteed access to regular food every day. A paradox of gigantic magnitude indeed!

"Most Americans — even those who are sustainable foodies — definitely lack this habit now. The sustainable food philosophy seems to strangely end with the culmination of each meal: Each American wastes about one pound of food every day, resulting in a country-wide total of about 30 million tons each year, according to the New York Times. Only two percent of this waste is recycled. In fact, about half of our food supply goes uneaten, concluded one 2004 study. A pretty depressing statistic considering that there are currently more than one billion hungry people in the world. Ditching food is actually an incredibly environmentally degrading practice. Change.org blogger David Orr recently wrote that trashed food is a waste of "the resources that went into producing, shipping, and storing that food," including tons of water and oil. He goes on to note that "edible food waste left to rot in the landfill emits methane, a powerful greenhouse gas that contributes to climate change." Finally, he writes,"If we can do a better job of minimizing waste and maximizing yield, we can feed more people with the same amount of land."

"Indeed, it would seem that global hunger is not a food production problem. Rather, it's a distribution issue. In 2008, 49.1 million Americans lived in food insecure households, despite the fact that the country literally throws away millions of tons of perfectly edible chow each year. And the situation seems to have gotten worse lately: The non-profit Feeding America surveyed its members and found 74 percent of pantries, 65 percent of kitchens, and 54 percent of shelters reported an increase in visitors since 2006. Many cities and towns have reported supply shortages at food banks, thanks to continued unemployment and tighter household budgets. Huizar knows that the new model works because it's already been tested. Thousands of L.A. residents receive surplus food leftover from more than 400 events at the L.A. Convention Center each year. Not only does it work, it's a piece of cake to implement: The only thing city, state, and federal policymakers have to do is round up interested non-profits and organizations to package and deliver leftover food that would otherwise be discarded from convention center dinners, board meetings, restaurants, and other city facilities. It's a simple strategy where everyone wins — including the planet".

Food Banks which are working based on donated foods, are doing an excellent job in salvaging at least a small portion of this waste for delivering to the needy but they are able to touch only the fringe of the problem because of many inherent limitations. The logistics involved in saving the food are indeed nightmarish and this is especially true when it comes to salvaging foods wasted at household level. A practical way to tackle this waste is to bring some discipline in eating at the citizen level which in turn, will reflect in reduced buying from the market. Such efforts are bound to have a multiplier effect at national and global levels, with lesser strain on the resources of the earth.

V.H.POTTY

http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

GLOBAL FOOD CRISIS-THE PARADOX OF PLENTY

Amidst plenty of foods available in the market, Africa remains an island of poverty and hunger because most of the population there cannot access these foods due to abject poverty and insignificant income levels that could buy the much needed food for survival. Same applies on a relatively smaller scale to some segments of population in Asian and South American continents. Due to paucity of "accessible food", these unfortunate fellow denizens are going to be destined for a "sub-human" way of life, despicable to the conscience of the entire world. Here is a critique on the consequences of such a paradox on the future of the world.

'Scientists, like everyone else on this planet, need to differentiate the theoretical from the economical and the practical. If, as a result of grain embargoes by Russia and (possibly) Ukraine, the price of bread doubles this year, the impact on the world's urban poor — many of whom are living on less than $1.25 a day — will be devastating. And it matters not whether wheat reserves are rotting in India or whether Russia and Ukraine have surplus wheat. And it doesn't matter how many bread crumbs we discard. The dictates of the marketplace can be brutal. There is plenty of money in the world, far more than is needed to eliminate severe poverty, but severe poverty persists. In a global economy, where people's ability to feed themselves depends on the cost of rice or bread, hunger can exist on a wide scale, even if there is plenty of food–in theory–to go around.Don't believe that? Take a look at what's happening today in the African Sahel. Last month, Josette Sheeran, the executive director of the World Food Program (WFP),warned that, as a consequence of widespread hunger, Niger was in danger of "losing a generation." She said that the development of children under the age of five in Niger will be severely impaired unless food relief arrives soon. WFP plans to reach 4.5 million people in the region in the next few months, but Sheeran warned that the situation is deteriorating rapidly and that WFP needs about $100 million to bridge the funding gap".

"The current rise in prices stems largely from the prospects of a lower than expected wheat harvest in Russia, the consequence of high temperatures and drought. The reduced demand attracts speculators who further push up the prices. Supply is further reduced when nations implement export bans. In response to an imminent poor harvest, today Russia imposed a ban on exporting grains. By shutting the door on exports, nations hope to keep the food in country to feed their citizens. This was a strategy adopted by several countries during the 2008 food crisis, which placed further upward pressure on prices. By disallowing exports, the global grain supply suddenly gets a lot smaller with no concomitant change in demand, and prices rise. When Russia decided to ban grain exports prices reacted predictably: they soared to their highest levels in two years" reaching "the highest level since August 29, 2008″. August 2008 is notable because it marks the height of the 2008 global food crisis, the food price index for cereals reached a whopping 238 (compared to 167 in August 2007, and 85 in 2000). Russia did not just ban exports on wheat; corn, barley, rye and flour were also banned from export, with predictable impacts on corn and other grains: Today corn futures shot to a 13 month high. It is likely that fertilizer will also increase in price as declining yields drive increased fertilizer application".

It is a reflection on the moral weakness of rich nations which after solemnly promising billion of dollars of food aid, reneged on it, probably obsessed with protecting and preserving the super quality of life their citizens are enjoying currently. Forgetting that no country can live in isolation, however powerful or rich it may be, when there is no peace and tranquility in the world, can be perilous to the future of this planet. It is ironical that many Western nations view Africa as a continent of opportunity for selling their GM technologies and other agricultural inputs as a part of a business strategy and rarely see the aid seekers as stable future partners in achieving harmony and prosperity for every denizen on this earth.

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

MUMBAI OIL SPILL-SAFETY OF FISH UNCERTAIN

The great Gulf of Mexico oil spill from an drilling rig early this year, spewing out millions of tons of crude oil into the surrounding waters, created a major contamination scare for sea foods caught in states like Louisiana. A similar situation was recreated in Mumbai waters in India when two freight ships collided causing spillage from these vessels creating grave apprehensions about its impact on fish caught nearby. It goes to the credit of the local civic authorities that they were able foresee some dangers ahead and issued an advisory not to consume fish caught for some time before its safety is established. It was a fortunate coincidence that fish harvesting is not usually done during monsoon period and most of the fish consumed are imported from other states. Though comparatively smaller quantity of oil spilled might not pose any serious food safety problem, one of the reports indicating that some pesticides were also spilt, originating from one the of ships involved, does cause some concern requiring further vigil.

"The Brihanmumbai Municipal Corporation (BMC) as well as state departments in Raigad district have advised people not to consume fish for some time, as they might be contaminated due to the oil spill near the Mumbai harbour. Uran taluka tehsildar, Dilip Walunj, said that it was only a matter of few days that the fish ban advisory had been issued. "Fishermen traditionally do not venture out during monsoon due to the rough seas. This practice also allows fish to breed," he added. However, the Koli community is hopeful the incident will not hit their livelihood as monsoon is a lean period for trade. This, they claim, coupled with the fact that devout Hindus are observing Shravan, will ensure that even consumers are not affected. Moreshwar Patil, chairman of the Maharashtra Machhimar Kruti Samiti, said that most of the fish available in Mumbai's markets during this time of year comes in from outside, like Diamond Harbour in West Bengal, Paradip in Orissa, and areas of Andhra Pradesh and Gujarat. "Fishermen from Maharashtra are obeying the official monsoon ban until August 15. Most of the salt water fish as well as Bengali sweet water favourites have been coming in from outside," Patil said. "Of the few fishermen who do venture out, some feel the catch of Bombay duck off Colaba may be hit."

Though later reports based on some preliminary investigation and assessment indicated that the fish is safe for consumption, it is not curtains down still because traditionally during monsoon fish harvest is avoided to replenish the stock through natural breeding. Whether the new crop of fish emerging after this period would carry any contamination needs to be ascertained before allowing fishing on the coastal areas near Mumbai. One of the surprises emerging from the Gulf of Mexico spill was that "oil eating" microbes present naturally in sea water have unimaginable capacity to "devour' the hydrocarbons and this is an encouraging sign.

V.H.POTTY

http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

EXPIRATION DATE-THINK BEFORE DISCARDING

Food spoilage and the consequent effect of its consumption on health are issues that worry many consumers. Food safety authorities world over thought about labeling as a transparent way of communication between the processor and the consumer and the system works more or less satisfactorily helping the buyers with many critical information on the contents of any given package. While technical information such as nutrient composition, ingredient details, food additives used and others are not easily comprehended by the buyer, "date of expiry" or "best before use" readily strikes a chord with the consumers. Invariably such declarations on the label are taken as absolute because of compliance to food regulations which mandate the manufacturers to make such declarations on the label of each packet. Ideally the industry should generate actual data on product shelf life before making a declaration whereas in practice this information is at best based on "guestimates". Manufacturers even reduce the expiry period in many cases to safeguard their interests against violations and legal hassle after the product is placed on the super market shelf. How can the consumer know whether any product, after the expiry of date is over, can still be safe or not?.A difficult option indeed considering the risks associated with microbial spoilage of foods. There are helpful tips from consumer activists regarding this issue which may help to take decisions under such circumstances.

"Are you one of those people who pour the milk down the drain on the expiration date? Expiration dates on food products can protect consumer health, but those dates are really more about quality than safety, and if not properly understood, they can also encourage consumers to discard food that is perfectly safe to eat.A recent poll of more than 2,000 adults showed that most of us discard food we believe is unsafe to eat, which is a good thing, of course, but it is important that we understand what food expiration dates mean before we dump our food -- and our money -- down the drain or into the garbage. Which five foods are most often feared as being unsafe after the printed date? According to ShelfLifeAdvice.com, we are most wary of milk, cottage cheese, mayonnaise, yogurt, and eggs, and offers these helpful explanations":

Is it not strange that the very government which stipulates mandatory declaration of shelf life, some time feel that the system is leading to unnecessary waste of precious foods? It was only recently a minister in the UK government implored people not to throw away packed date expired foods blindly without looking at the contents just because the label says so. But how can a consumer with his limited knowledge of food spoilage and its implications decide whether a date expired food is safe or not. It is unlikely that any consumer will take such a risk considering the consequences of a mistake in taking the decision. There is one cardinal principle old grandma used to follow while deciding about the safety of food, that is to smell first and taste a little bit without swallowing to detect any off flavor or off taste which would be sure signs of deterioration. Also practiced is to heat the old food before consumption to ensure destruction of pathogens if any in the food. While avoiding waste is important, by being judicious in deciding about the edibility of many date expired food products makes eminent sense in reducing the food bill of the house hold.

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

THE PIOUS HOPE!-A COUNTRY'S HELPLESS GOVERNMENT!

Shirking of responsibility? That is what it is when a supposed to be responsible democratic government of a country like India states openly that it has done its duty to the citizens by "asking" the state governments to strictly implement the food laws of the country! It was only a few days ago a senior minister in GOI promptly declared that percentage wise incidences of adulteration is coming down but a closer look at his statement revealed that the number of samples picked up for testing was just a few thousand from the market, a minuscule part of millions of packs of food sold in the country every day!. The country is becoming a laughing stock of the world when it comes to food safety in the domestic market and even the establishment of the high profile FSSAI with full "Authority" 2 years ago has made little difference at the ground level. GOI seems to be groping in the dark regarding the extent of adulteration of food that is prevalent in the country and even now it is contented with issuing "orders and instructions" without any serious intention of pursuing them. How come the food "adulteration" industry in the country has become so powerful that a sovereign government cannot do much to rein in their heinous activities? When the government says it has only "advisory' powers in administrating the food laws, some thing is seriously wrong with the system that is in vogue and earlier this is addressed better it will be for the country.

"The Centre on Thursday pitched for taking strict action against those who indulge in adulteration of food items, and urged states to implement the existing law strictly. Besides, it decided to ask the Indian Council of Medical Research (ICMR) to undertake a detailed study to determine the effects of harmful chemicals on human beings, including oxytocin and calcium carbide, which are being injected in vegetables and fruits to ripen them faster. Sale of any adulterated and misbranded article of food is an offence punishable with minimum imprisonment of six months and a fine, which is not less than Rs 1,000. In case, adulterated food stuff causes death or grievous hurt, the offence is punishable with imprisonment, which may extend to a life term and a penalty that shall not be less than Rs 5,000. Last week, TOI had reported how a section of farmers and traders in a bid to make vegetables and fruits look garden fresh were relying on injecting chemicals that could cause nervous breakdowns, sterility and various neurotic complications. Replying to a calling attention motion in the Rajya Sabha, minister of state for health Dinesh Trivedi said on Thursday ICMR and Indian Council of Agriculture Research would carry out a new study to quantify the level of damage such chemicals are causing. On administration of all safety laws, he said: "Action against persons who indulge in production and trade of adulterated or misbranded food articles is taken by the concerned state and UT governments". His remarks immediately prompted members in the Upper House to say that the government should not shirk its responsibility by saying the matter concerns only states. Trivedi, however, said: "The Centre lays down the standards for various food articles and regulations on use of additives, labelling and contaminants. It primarily plays an advisory role in its implementation besides carrying out various statutory functions/duties assigned to it under the various provisions of the Act. It also issues appropriate directions and alerts for keeping strict vigil on the quality of food items within their respective jurisdiction for ensuring safe and wholesome food for consumers".

Is it not a pity that the parliamentarians, supposed to be the guardians protecting the well being of the citizens are more concerned about raising their own salary, perks and pension than forcing the ministers to exercise their administrative responsibilities for which they are elected and paid for? With the judiciary embroiled in painful delays in meting out justice and extensive corruption eating at the vitals of the society, fraudsters and adulterators are having a field day sucking the system to amass fabulous fortunes unhindered. Is it not an irony that those consumers in other countries importing foods from India are more fortunate in getting products with more quality and better safety than the common man in the country because of the stringent standards insisted upon and enforced by the foreign buyers?. Despite periodic declarations by junior as well as senior officials of FSSAI, about their grandiose plan for remedying the situation, the wait for a better to morrow when clean and safe water and foods with government backed assurance, continues with no end in sight to the present sorry mess.

V.H.POTTY

http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

GM FOODS GOING "AMUCK"?-THE CANOLA "CONCERN"

GM foods controversy is becoming more and more complicated as new reports about their safety or other wise emerge from studies across the world. The great Indian circus on Bt Brinjal culminating ultimately in denying permission to Monsanto company to sell the seeds of this GM crop in the country cannot be easily forgotten. Recent ban by the judiciary in the US in banning Bt Sugar Beets planting is another land mark decision that is going to give ammunition to the antagonists of GM foods world-wide. That GM foods have become an integral part of the day to day diet of the American consumer is well known because the lax policy of the food safety authorities in that country does not insist on mandatory declaration of use of GM ingredients on the label. One of the most debated issues in this raging controversy is environmental dangers inherent in unlimited and uncontrolled use of GM seeds and the worst fears about this danger is confirmed by the spread of GM versions of Canola plants as weeds in some parts of USA.

"How much of a problem this might be is subject to debate. But critics of biotech crops have long warned that it is hard to keep genes — in this case, genes conferring resistance to common herbicides — from spreading with unwanted consequences. "If there's a problem in North Dakota, it's that these crop plants are becoming weeds," said Cynthia L. Sagers, a biology professor at the University of Arkansas, who led the study. Results were presented Friday at the annual meeting of the Ecological Society of America. Canola, whose seeds are pressed to make the popular cooking oil, is a type of oilseed rape developed by breeders in Canada. In the United States, it is grown mainly in North Dakota and Minnesota, though cultivation is spreading. The roadside plants apparently start growing when seeds blow from fields or fall out of trucks carrying the crops to market. In the plains of Canada, where canola is widely grown, roadside biotech plants resistant to the herbicide Roundup have become a problem, said Alexis Knispel, who has just completed a doctoral dissertation on the subject at the University of Manitoba. Some farmers, she said, have had to return to plowing their fields to control weeds — a practice that contributes to soil erosion — because they can no longer use Roundup to control the stray canola plants. She also said the proliferation of roadside canola would make it difficult to keep organic canola free of genetically engineered material. Monsanto, the developer of Roundup Ready canola, one of the modified plants, said the new findings were neither surprising nor worrisome. Even before biotech crops were developed, canola grew on roadsides, it said; now that 90 percent of the canola planted by farmers is engineered, it would be reasonable to expect a similar percentage in roadside samples".

What is galling is the attitude of the protagonists of GM foods in taking this episode lightly and justifying such happenings as "expected". The moot question is whether they want to destroy the natural germ plasm once for all by replacing the entire natural crops with their GM version. It is well known that less than 10% of the Canola oil produced in the US comes from normal seeds, remaining being accounted for by the biotech variant of this crop. What happens if at a future date Bt Canola seeds are to be found unsafe in the long term? Will any body have any option to arrest the spread of the GM version in the wild and go back to the traditional seeds? How such a situation is going to affect the agricultural practices in the neighboring countries which do not want GM crops in their area? With each passing day, the gradient of the slide down into unknown and unchartered territories is becoming steeper and steeper and climbing back from a potential disaster will become that much more difficult.

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

IMPROVING STABILITY OF SOY OIL-NEW APPROACH

Palm oil and coconut oil score over other frying oils because of their relatively low content of unsaturated fatty acids which are prone to oxidative rancidity and other off flavor developments. Though Soy oil is one of the most abundant edible oils available at low prices in the global market, its popularity is restricted by the presence of high concentration of linoleic and linolenic acids, the two important unsaturated fats with low resistance to oxidation. In the past this oil was routinely hydrogenated to decrease the unsaturated fatty acid content and make the product more stable. Association of hydrogenation with generation of trans fats, injurious to health, has led to its shunning by responsible industries and now comes the news that genetic engineering technology has been able to suppress a specific gene that is involved in the fatty acid pathway to increase the oleic acid formation in the seed.

"Pioneer Hi-Bred announced on June 8, 2010, that the U.S. Dept. of Agriculture had approved its Plenish™ high-oleic soybean trait for cultivation in the U.S., allowing the high-oleic soybeans to be grown under contract for ongoing field testing in the U.S. and additional oil testing by food companies. The Food and Drug Administration had completed its review of the soybeans in 2009. Pioneer and its commercial partners will continue to do field testing this year and next, with full commercialization expected in 2012. The company has agreements with 15 oil processors, restaurants, foodservice companies, and food manufacturing companies testing the high-oleic oil in commercial situations. Pioneer scientists used genetic engineering to suppress a specific gene in the fatty acid pathway of soybean seeds, resulting in increased levels of oleic acid and decreased levels of linoleic and linolenic acid in the seeds and oil. According to the company, extensive testing at both university and commercial pilot facilities has shown that the high-oleic soybean oil is at least 2–3 times as stable against oxidation as regular soybean oil and as stable as commonly used partially hydrogenated oils, while generating less objectionable flavor and odor during frying. It also has 20% less saturated fat than commodity soybean oil".

The on-going controversy regarding the green credentials of Palm oil which is being blamed for destruction of thousands of acres of forest land in Indonesia, Malaysia and Brazil, can be expected to increase demand for modified soy oil from the snack product industry. Global edible oil market is dominated by Palm oil, Coconut oil, Rapeseed oil and Soy oil. The relative proportion of market share is determined by the price factor with Palm oil producers consistently being able to outwit others and whether the new version of soy oil can face the competition remains to be seen. How far the new frying oil, being a product evolved by genetic tinkering, can gain acceptability depends on the safety clearance from the authorities who want to make sure that its wide scale use by the industry is safe beyond any shadow of doubt. One of the biggest advantages for the new oil is its ability to prevent generation of the undesirable fish odor under the high temperature frying conditions, conferring extended shelf life to products prepared using this oil. .

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

SCIENTISTS' VIEW ON FOOD SECURITY-NO CONSENSUS ON STRATEGY

Scientists invariably differ in their perception about any problem and it is no wonder that same applies to the issue of world hunger and food security. There are people with conviction who feel that sufficient food will be produced to keep with the growth of population. As against this, many others take an aggressive stand stressing the need for developing newer technologies to dramatically boost food production, lest there will be a world famine due to inadequate supply at some point of time in future. A critical aspect missing in this argument is the logistics of "accessing" to available food due to economic inequities between well to do and poor populations in every country including the richest of them in this world. Here is a perspective on the issue by a group of scientists.

"Instead, says Dr Philip Thornton, a scientist with the International Livestock Research Institute in Nairobi, two "wild cards" could transform global meat and milk production. "One is artificial meat, which is made in a giant vat, and the other is nanotechnology, which is expected to become more important as a vehicle for delivering medication to livestock." Others identify unexpected hindrances to producing more food. One of the gloomiest assessments comes from a team of British and South African economists who say that a vast effort must be made in agricultural research to create a new green revolution, but that seven multinational corporations, led by Monsanto, now dominate the global technology field. "These companies are accumulating intellectual property to an extent that the public and international institutions are disadvantaged. This represents a threat to the global commons in agricultural technology on which the green revolution has depended," says the paper by Professor Jenifer Piesse at King's College, London".

With reports of food wastage reaching alarming proportions in many developing countries and diversion of food crops to bio-fuel production by developed countries, there has to be a concern regarding accessibility. No matter what dramatic technological improvements are brought about and how much production increase is achieved, poor will remain out of the "food loop" because of their poverty. Recent direction by the Supreme Court of India to distribute surplus food grains, supposed to be rotting in government warehouses, free of cost to poor people is a forerunner of the societal changes that will over whelm the planet in the years to come. Scientists will have to learn live with such realities while undertaking grandiose research programs.

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

WEANING THE CONSUMER AWAY FROM SODIUM-A SCIENTIFIC CHALLENGE

Salt is often called the white poison though some reserve this epithet for sugar. Either way both are implicated in many health disorders that confront humanity to day. Though estimates vary regarding the safe level of daily consumption of salt, an intake of 6 gm per day is considered safe. But the ground realities are totally different with consumption far beyond 10 gm a day in many countries. Though consumers have to exercise control at home regarding use of salt in home cooked foods, too much emphasis is being put on forcing the food industry to reduce salt levels in snacks, savories and other processed foods to bring about significant decline in salt consumption. Probably industry may be able to innovate to evolve products with the lowest salt concentration possible but educating the consumer regarding the dangers of too much salt in the diet will be a herculean task and may take long time.

'Given our addiction to salt, you'd think food scientists would be hard at work trying to come up with more healthful alternatives. And you'd be right. A roundup of the latest research is presented in the August issue of Nature Medicine, which went online on Thursday. It turns out there are several strategies for delivering salty flavor without the standard combination of sodium and chloride, better known as NaCl. Among them: wrapping salt particles in a special coating so that they release their flavor over time instead of all at once, like extended-release painkillers; by releasing their flavor payload slowly, scientists hope that a smaller amount of salt can go a longer way; finding a way to boost the saltiness of sodium so that less is needed; coolants— which are currently used in sodas and chewing gum to make the mucous membranes feel cold— can make foods taste just as salty with 20% to 30% less salt; looking for proteins that boost the sensitivity of taste receptors on the tongue that recognize salty flavors; one biotech company says it has found 250 such proteins so far; searching naturally salty tasting substances that contain less sodium; one promising compound comes from seaweed, though in some recipes it produces a fishy taste; salt substitutes made with potassium chloride do a fair job of mimicking sodium chloride. but they can taste metallic or bitter".

Whatever progress the research efforts may make, living in a world with less salt is becoming inevitable. Sooner man adjusts to this reality better it will be for the survival of Homo Sapiens in this planet. One disturbing question that continues to linger in the mind of the consumer is whether salt is really bad considering that two or three generations ago salt "danger" was not known at all and how come it is getting focused only now? Is the bad effect of salt is over emphasized? Do the scientists know every thing that is to be known about other variables in the diet which can "precipitate" the salt effect? Under the present knowledge state, consumer may be well advised to be on a "caution" mode to day rather than face any adverse contingency tomorrow.

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

INFANT FOOD FORMULA-ILLEGAL PROMOTION IN UGANDA

Uganda is a nation in Africa better known for its erstwhile despot Idi Amin who ruled there with an iron hand brooking no opposition to his vice-like grip on the country during the decade beginning 1971. Even to day the country is under the tutelage of a "democracy" talking President who is being criticized for his dictatorial rule. Lack of enlightened administration is reflected by the relatively lax laws that permit many activities not considered desirable by normal standards. The open promotion of infant formula in the country by the dealers through many unethical means, is much against the universally accepted international norms.

"Baby milk firms, however, continue to violate the international marketing guidelines. They have, accordingly, come under strong pressure from UNICEF, WHO and health groups like the International Baby Food Action Network and World Alliance for Breast feeding Action. According to UNICEF, about 1.4 million children aged below two years die worldwide, especially in low-income countries due to low breast feeding practices and improper marketing of breast milk substitutes. Many firms in the baby food industry have used promotions to undermines breastfeeding and encourage artificial infant feeding. Free supplies are restricted by the international code on marketing of breast milk substitutes. Despite this, companies continue to promote their products by giving bottles to newborns. This interferes with lactation. A mother that stops producing milk, eventually has to purchase the company's products once she leaves the hospital. Supplies of infant formula are given to health care facilities, sometimes with donations of follow-up formula and complementary foods".

Breast feeding practices are supposed to thrive in populations often considered poor by modern economic standards as they do not have the where withal to buy infant food products in the market which cost exorbitantly. But through high pitched commercial promotion, poor mothers are being indoctrinated to believe that industry manufactured infant foods are superior to mother's milk. The sustained campaign is intended to cause disruption of milk supply to the child by the mother eventually pushing her into the infant food "trap". International community should exert pressure on the Ugandan administration, if it is not amenable to sound reasoning and scientific logic. It is a challenge to the conscience of the world as to how this country can be brought to its senses to avoid a future tragedy of unimaginable magnitude.

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

"RESURRECTING" THE PAST-"SCARY" FOR THE RESTAURANTS

Why is there resistance against grading of restaurants by the industry? A perfectly innocent move on the part of the safety authorities in metropolitan areas where there is mushrooming of eating joints, it is becoming a controversial issue. The consumers feel that they have a right to know what type of restaurant they are entering before taking a decision on patronizing a eating joint and while the sensory quality may be acceptable, the safety apprehension always weighs in the mind. A restaurant with good credentials for the quality of foods served should also have reliability in terms of cleanliness and hygiene in kitchen as well as serving areas. The grading seeks to fulfill such a need. It is also intended to be an initiative for those with lower grades to climb up the ladder and reach the highest level with improvements in areas found to be inadequate. Looking from the caterer's point of view, omnipotence of Internet access and information sourcing technology make it possible to get the past safety violation record making it impossible for such players to regain their credibility.

"But while health department officials have only begun the yearlong process of assigning the grades, a potentially more powerful — and, restaurateurs say, misleading — tool is already in use: a health department Web site that has made a wealth of older inspection data easily accessible. Suddenly, a restaurant's past lapses are at the fingertips of patrons, who can call up a quick roster of not only the top-scoring places, but also the lowest-ranked — including details of some health violations that may have been remedied, and some that would no longer be considered violations under the new inspection rules. People who "take the time to go on the Web site will certainly get the wrong impression as to what a restaurant, if they were inspected in June or April or May, what the real score would be" under the new system, said Jeremy Merrin, who owns three Havana Central restaurants in Manhattan. Although much of the information has been available for several years on the Web site of the Department of Health and Mental Hygiene, the new site (nyc.gov/health/restaurants) allows much easier and more refined searches, by elements like ZIP code, cuisine or the first letter of a restaurant name. It allows searches by the range of scores. There is even a pop-up window called a widget that other consumer Web sites, like OpenTable or Zagat.com, can post to link to the search engine".

Just because it would hurt a few restaurants does not mean that the grading system should be abandoned because a vast majority of hotels are law abiding by nature and it is in their own interest that they provide clean and safe foods to their customers. If there is a need to safeguard the interests of all it may be prudent to make past records inaccessible by using an appropriate software. In the restaurant business it is generally difficult to survive if good and clean foods are not served and grading will only improve the standing of any restaurant attracting more customers. Therefore grading system must not only be introduced in urban areas in all countries, especially those which receive appreciable tourist populations but also made compulsory to display the Grade prominently at the entrance itself for easy comprehension. .

V.H.POTTY

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http://foodtechupdates.blogspot.com

HEALTH SUPPLEMENTS-A FREE RUN FOR THE INDUSTRY

FSSAI should be happy that they have an exalted company in FDA of the US. There is a common belief that USA is a paragon of all virtues when it comes to food safety but if one looks at its past record American market sells many products with doubtful safety credentials. A classical example is the widespread presence of GM foods in the market with the consumer never being aware of it as there is no compulsory labeling requirement for declaration of the GM origin of the food products from the processing industry. Now comes the report that American market is a heaven for all types of products claiming unsubstantiated health benefits and some of these are even dangerous if consumed by humans. Here is a take on that.

"Working with experts from the Natural Medicines Comprehensive Database, an independent research group, we identified a group of ingredients (out of nearly 1,100 in the database) linked to serious adverse events by clinical research or case reports. To come up with our dozen finalists, we also considered factors such as whether the ingredients were effective for their purported uses and how readily available they were to consumers. We then shopped for them online and in stores near our Yonkers, N.Y., headquarters and easily found all of them for sale in June 2010. The dozen are aconite, bitter orange, chaparral, colloidal silver, coltsfoot, comfrey, country mallow, germanium, greater celandine, kava, lobelia, and yohimbe. The FDA has warned about at least eight of them, some as long ago as 1993. Why are they still for sale? Two national retailers we contacted about specific supplements said they carried them because the FDA has not banned them. The agency has "the authority to immediately remove them from the market, and we would follow the FDA recommendation," said a spokeswoman for the Vitamin Shoppe chain".

It is truly amazing as to how the regulatory agency chose to close its eyes to such uncontrolled marketing of unproven health supplements to the public. It is nothing but shirking of the responsibility and forfeiting the confidence of the public. The odd clause in the statute books that permits sale of those ingredients used prior to 1993, is allowing many "fly by night" operators to exploit the gullibility of the public who are constantly looking for food and edible substances that will improve their health. FDA has authority to ban sale of substances, if found injurious to the health of consumers but probably lacks courage to impose such bans for fear of litigation and prolonged deadlock. If new drugs require complex data to be generated before allowing them into the market, even the so called health boosting or protecting substances also should attract same treatment. If these products have originated from other countries, the onus should be on those countries to provide safety data to the approval agency in the US.

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

INDIAN "CHOW TRUCK"-DESI FOODS ON THE "ROADS"

It was not long ago that mention was made by this blogger regarding the need to popularize Indian ethnic foods outside India, emulating the success of Mexican foods promoted by the two restaurant chains in the US, Taco Bell and Chipotle. The initiative by one of the reputed chefs in California to start a mobile restaurant peddling some Indian foods to American consumers, suitably modified to suit the local palate is commendable. The Food Truck phenomenon seems to be catching up with consumers probably because of the convenience, unique taste, reasonable cost, easy access and the simplicity.

Chef Sumant Pardal may hold the food truck speed record for concept to execution. Ten days after he decided to bring Indian food to the streets of Southern California the India Jones Chow Truck was on the road. Food quality wasn't sacrificed to speed, however; Pardal has been in the restaurant business for over 30 years and he has created a menu that's fast, functional, and delicious. The best example of this approach is the Frankie, which is India's answer to the burrito. Beef, lamb, cheese, fish, or shrimp are combined with cilantro tamarind chutney, chopped onion, and egg and wrapped in a roti, which is kinda like a thick tortilla. Chef Sumant also puts his own twist on non-Indian dishes with the Samosa Spring Rolls and Mango Baby Back Ribs, but if you're more interested in that ubiquitous item from the Subcontinent, the curry, you can choose from one of four different varieties. Whether you stick to the traditional Indian offerings or get more adventurous, it's hard to disagree with Cathy from the blog gas·tron·o·my when she calls India Jones "Simply delightful!"

Probably more such entrepreneurs may enter this line of business because one can start the business with low capital investment, quick start up and minimum over head costs. Relatively short time needed to launch the venture is another advantage. Being a chef with local experience has its own advantage and credibility. It is becoming difficult for Indian entrepreneurs in the US to establish new restaurants in most of the big cities because of high real estate cost and food truck mode recommends itself for a quick beginning and establish reputation within a short time. Also a truck has the wherewithal to shift the operation to different localities and by relying on the tweeter mode of communication, clientele can be kept informed about the location promptly.

V.H.POTTY

http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com