Key Update

The detention of arecanut consignments from Karnataka by the Maharashtra Food and Drug Administration (FDA) has brought food safety practices in the arecanut supply chain into focus. Officials have reportedly stopped several lorries over concerns about alleged adulteration, excessive moisture, and regulatory compliance, raising concerns among growers, traders, and cooperative societies.

Food Safety Compliance Comes Under Scrutiny

Since June 11, the Maharashtra FDA has stopped lorries carrying arecanut to markets in Gujarat, Delhi, and Uttar Pradesh at checkpoints in Solapur, Aurangabad, Beed, and Nanded districts. Sources said officials have also flagged consignments transported by traders operating without valid Food Safety and Standards Authority of India (FSSAI) licences.

The action highlights the importance of complying with food safety regulations throughout the supply chain, from processing and storage to transportation and distribution.

Artificial Colouring Raises Safety Concerns

According to S.R. Sathischandra, President of the Central Arecanut and Cocoa Marketing and Processing Co-operative Limited (Campco), processors should not use artificial colouring agents such as red oxide while preparing red arecanut. He suggested that some leased plantations may not follow traditional processing methods and that certain operators could be using artificial colours to improve the appearance of arecanut. Such practices may violate food safety standards if unauthorised substances are used.

Proper Drying Is Essential

Officials have also cited high moisture content as a possible reason for detaining some consignments. Under FSSAI standards, arecanut should contain no more than 7% moisture. Farmers and processors must dry arecanut properly before storage and transport. Excess moisture can reduce product quality, encourage microbial growth during storage, and lead to regulatory action if it exceeds the prescribed limit.

Traditional Growers Defend Their Practices

Growers’ organisations maintain that traditional arecanut processing does not involve artificial colouring.

Srikanth Baruve, Managing Director of the Malnad Areca Marketing Co-operative Society (MAMCOS), said growers in the Malnad region do not add colouring agents during processing. However, he noted that contractors processing arecanut for khaini may add an edible substance known locally as kaachu patta to enhance the product’s appearance. Similarly, B.A. Ramesh Hegde, President of the Shivamogga District Areca Growers’ Association, said traditional growers do not add any substances while processing arecanut.

Disruptions Affect the Market

The detentions have slowed fresh purchases, as traders remain cautious about buying arecanut until the issue is resolved. Industry representatives warned that prolonged disruptions could affect domestic prices. Even consignments of GI-tagged Sirsi Supari and traditionally processed red arecanut were reportedly detained, raising concerns among growers who follow established processing practices.

A Reminder for the Industry

The incident highlights the need for every stakeholder in the arecanut supply chain to follow Good Manufacturing Practices (GMP) and comply with FSSAI requirements. Using only permitted processing methods, maintaining acceptable moisture levels, and ensuring valid licences and documentation can help protect product quality, strengthen consumer confidence, and reduce the risk of regulatory action during transport.

Source: Deccan Herald