Highly toxic insecticide residues have been been found in spices and condiments available in the State in tests conducted by Kerala Agricultural University. However, the tests found that residue levels in vegetable samples are not very alarming.
The tests were conducted on food commodities at the Pesticide Residue Research Analytical Laboratory at the College of Agriculture, Vellayani, for the period from January to March this year under the Safe-to-Eat project.
Of the 74 samples of 25 types of spices and masalas collected from super and hyper markets and organic markets, residues were found in 25 samples of 12 types.
In ‘chukku podi’
High levels of methyl parathion residues, ranging from 1.1 to 4.85 mg/kg, were found in three samples of branded dry ginger powder (chukku podi) collected from markets in January, February, and March. Methyl parathion is an extremely toxic organo-phosphate banned by the State government in 2011 and restricted by the Central Insecticide Board in 2001.
Thomas Biju Mathew, Associate Director (Plant Protection) and head of the lab, said the results indicated direct application of methyl parathion on dry ginger rhizomes (chukku) during storage in godowns to kill drug store beetle, a major storage pest infesting dry ginger. There were no chances of carry over of methyl parathion residues from underground rhizomes of ginger to branded packets as it was not widely used for pest control in ginger fields. Repeated occurrence of the same pesticide in three samples of dry ginger powder called for investigation, he said.
Tea too
The residue of three pesticides (chlorpyriphos, quinalphos, and cypermethrin) in a branded packet of Kasuri Methi hinted pesticide application either at farm level or storage. One packet of branded tea had 0.11 mg/kg of ethion, an organophosphate insecticide used by chilli farmers to control chilli mites. Fairly high level of pesticide contamination was observed in other spices and condiments – cardamom, chilli long dry, chilli powder, cumin powder, cumin seed, curry masala, fennel powder, garam masala, and Kashmiri chilli powder, he said.
In coriander, chilli
An analysis of 88 samples of 37 types of vegetables collected from vegetable outlets, and super and hyper markets revealed pesticide residues only in coriander leaves and green chilli.
All 13 samples of 12 types of vegetables sourced from eco shops functioning under Krishi Bhavans in the district and good agricultural practices (GAP) farmers found no residues in them.
No residue was found in 10 samples of nine types of fruits collected from markets in various districts.
All nine samples of two types of dried vegetables (black and yellow raisins) tested were found pesticide residue-free. Analysis of five samples of five types of processed food products available in the market found no pesticide residues in them.
Reason for decline
The general decline in the percentage of contamination could be due to a higher proportion of vegetables collected directly from farmers’ markets and eco shops during the period under report as per the directions of the Agriculture Department Director, indicating implementation of organic and GAP, experts said.
