41 tonnes of adulterated jaggery seized in Salem

A team, led by R Kathiravan, Designated Food Safety Officer, Tamil Nadu Food Safety and Drug Administration Department, Salem district, carried out a surprise inspection in the market and seized the jaggery balls.

Officials checked the jaggery balls brought in 42 trucks to the market for auctioning and seized a total of 41.7 tonnes.

The seizure has been made out of the 80 tonnes of jaggery brought to the market and 23 samples have been taken for testing for adulteration. Mass production of jaggery by over 200 farmers is underway in Karuppur, Vellalapatty and Thumbal areas in Salem district for Pongal.

More than 5,000 workers and traders are dependent on jaggery making directly and indirectly for their livelihood. The jaggery made in Salem has huge demand across Tamil Nadu for its unique taste and long shelf life. 

However, in the recent years, the traders have begun to adulterate the jaggery with sugar and chemicals hoping to make a quick buck, despite warnings and frequent raids by the Food Safety Department. 

 “People should look for the original dark brown colour jaggery as others may be adulterated with sugar and chemical substances. Also original jaggery pieces will dissolve only in hot water whereas adulterated jaggery would melt in any water instantly,” said an official. 

Officials said that the jaggery is adulterated with chemical substance like sodium hydrosulfite, a bleaching agent and super phosphate, a fertilizer and sugar.