WORLD FOOD SAFETY DAY-2020

World Food Safety Day -2020

7/6/2020 will be the second World Food safety Day. After being recognized by for WHO & FAO this year's theme is" Food Safety is Everyone's business", and we at Thillai's think this is  perfect time to highlight the importance of Food safety in the domestic masala industry while also showcasting some of the best practices followed in the spice and masala industry.

The indian spice and masala industry is Vast and Valued at  Rs.40000 crores  annually while only Rs.8000 crores is in the organised Sector. From grinding at home to racks of supermarkets, the industry has seen a drastic shift in the last 10 to 15years. The industry growth rate is pegged at 12 to 15% annually. Domestic per capita consumption os spices is perhaps the highest in the world,given our Love for all things spicy. This makes the need for food safety all the more critical.

The responsibility for safe spice and masala powders lies with all the stakeholders from our government, farmers who are responsible for primary production, manufacturers who need to have necessary GMP's and GHP's as a minimum requirement given the fact that most of the industry is still largely unorganised. The distributors, retail trade/ supermarkets also play a crucial role before the final products reach the consumer kitchens. Consumers have the right to safe food but also the responsibility of storing them properly and also being aware of what they buy, where they buy and how they use them.

Role Of Government:

The implementation of the Food safety & Standard Act,2006 which then evolved  in to Food safety and Standards Authority of India by 2011 (FSSAI), under the Ministry of health and family welfare, government of India have a major impact on every food industry especially the spice industry and this has enabled the masala industry and consumers to be aware of the importance of food safety.It is heartening to note that the government has issued a Draft notice banning 27 pesticides. Most of the listed pesticides have been observed in spices and if the draft is approved and notified it would be a huge benefit to consumers and spice manufacturers in the country.

Role of Producers:

Producers can be farmers and also the processors of spice powders. At the primary level farmers need to be aware of the hazards that can be prevented by them by adopting good agricultural practices. Processors need to have Good Manufacturing Practices and Good Hygiene Practices and look at having established Foods Safety Management Systems as a minimum requirement to ensure that they prevent physical, chemical, microbiological & radiological hazards in their Products.

The role of distributors/ traders/ retailers/ Modern trade/ transportors:

Spice and masala powders are susceptible to pest infestation mold growth and presence of aflatoxins if not stored hygienically. It is vital that proper inventory controls, FIFO, pest control activities are carried out at the store level. Consumers have the right to safe food, and it is imperative for all operators along the supply chain to ensure that consumers get safe spices at all times. Here the consumers also have a role to play, To ensure that their families have safe spices in their pantry by ensuring that packaged spice powders are stored properly, preventing moisture ingress, avoiding infestation and also that they are used correctly by their best before dates.

India accounts for a significant chunk of the world's spice trade and supplies the requirements to some of the largest spice brands and Processors in the world. Over the last 20 years, the Spice Industry has been a tremendous shift in technology and expertise being built in the country.

India has emerged as a major sourcing hub for value-added spices, and the food safety standards that have been adopted are among the best in the world today. This is not limited to just export of spice powders from India but also domestic retail brands in the country.

Several companies have implemented advanced food safety standards such as the BRC, SQF and FSSC 22000. These companies also have in house testing capabilities with microbiological laboratories, analytical laboratories with some sophisticated testing equipment such as HPLC, LC-MS/MS and mass spectroscopy. For instance, we at the VPSA Paramasiva Nadar group have all our manufacturing facilities BRC certified since 2010 and fully equipped laboratories for safety and quality assurance.

Food safety is the responsibility of all, and I believe that the spice industry in India is fully capable of meeting the food safety requirements of consumers by not only providing aroma, color and taste but also ensuring the availability of wholesome and safe spices. This will only grow stronger through collaborative efforts, sharing of best practices, hand-holding farmers and educating small traders about the importance of food safety.