A Controversy Explained
The presence of ethylene oxide (ETO) in Indian spices has sparked controversy and raised concerns about food safety and export quality standards. This issue has particularly affected exports to Singapore and Hong Kong.
The Centre for Food Safety (CFS) in Hong Kong detected ETO in MDH Group's madras curry powder, sambhar masala powder, and curry powder. Similarly, the Singapore Food Agency (SFA) found ETO in Everest fish curry masala, exceeding acceptable limits. These findings led to product recalls and investigations.
Following these incidents, the Indian government has taken several steps. The Spices Board of India has asked MDH and Everest to provide details of their quality checks and ensure compliance with regulations. The Commerce Ministry has also sought information from these companies and contacted relevant authorities in Singapore and Hong Kong for further details.
Ethylene oxide is classified as a known human carcinogen by both the US Environmental Protection Agency (USEPA) and the International Agency for Research on Cancer (IARC). Long-term exposure to ETO can increase the risk of developing various cancers, including lymphoma, leukemia, and breast cancer. Additionally, it can affect the nervous system, causing symptoms like headaches, dizziness, and nausea.
The ETO controversy has raised concerns about the safety of Indian spices and potentially impacted exports. The government is taking steps to address these concerns and ensure the quality and safety of exported spices.
In the financial year 2022-23, India exported spices worth nearly Rs 32,000 crore, including major items like chilli, cumin, spice oil and oleoresins, turmeric, curry powder, and cardamom.