In India, where nearly half of all dairies are unorganised, widespread adulteration, particularly of ghee, poses serious food safety risks. This situation is exacerbated by irregular quality checks and informal processing networks.
In India, the world’s largest milk producer, nearly half of all dairies operate within the unorganised sector, leading to widespread adulteration, particularly of ghee (clarified butter). Experts highlight that irregular quality checks and the vast informal network of processors contribute to this issue.
According to the Economic Survey of 2021-22, approximately 52% of the milk produced in rural areas is marketable, but less than half is handled by the organised sector, which includes dairy cooperatives and private enterprises. This leaves a significant portion vulnerable to adulteration practices.
Factors Contributing to Adulteration
- Informal Processing Networks: Unorganised processors often evade inspections conducted by state food authorities, making it easier for them to adulterate products like ghee, chenna, and paneer.
- High Demand and Low Regulation: The rapid increase in milk production—231 million tonnes in 2022-23—has fueled demand, but productivity remains constrained due to the prevalence of small-scale farmers in the supply chain. Informal networks thrive under these conditions.
- Easier Adulteration: According to RS Khanna, an international dairy consultant, it’s relatively simple to adulterate ghee, especially when sourced from unbranded suppliers. High-profile seizures of adulterated ghee in Gujarat and Karnataka illustrate the scale of the problem.
Recent Incidents
A political uproar arose when it was reported that laddus offered as “prasad” at the Tirumala Tirupati temple were allegedly adulterated with beef tallow and fish oils. This prompted investigations at both federal and state levels, highlighting the risks associated with unregulated dairy products.
Prevention and Enforcement
To combat adulteration, several standard tests have been approved by authorities, including the Reichert-Meissl (RM) value, which assesses the purity of clarified butter. However, effective prevention hinges on strict law enforcement and enhanced consumer awareness. As noted by Pradeep Rai from a consumer rights NGO, greater public knowledge about these issues is essential for change.
While branded dairy products undergo rigorous checks, the informal sector continues to operate with minimal oversight. Moving forward, ensuring food safety will require concerted efforts from both regulatory bodies and consumers alike.
