SOUTH
Beware! The veggies, fruits and condiments that Keralites consume contain residues of pesticides at unpalatable levels. A report published by Pesticide Residue Research and Analytical Laboratory (PRRAL) of Kerala Agricultural University (KAU) detected residues in samples collected from the state.
The Laboratory analysed samples of cardamom, green chilly, dried chilly, chilly powder, ginger powder, garam masala, curry leaves, coriander leaves, pudina leaves cowpea, etc. collected from various outlets across the state.
All these items, except cardamom, are imported from other states. "Though pesticide residue in condiments have increased over time, and in most products, it was found above permissible line, the level in fruits and vegetables has shown a downward trend. However, they have not reached acceptable levels," PRRAL head Biju Mathew said.
KAU have been studying about the presence of pesticide residue in food items since 2013 and is giving periodical reports. The latest report reveals that the presence of residues in condiments, spices and curry powders that are widely used by consumers in Kerala is a major concern. It was also found that presence of residues was high in leafy vegetables like curry leaves, coriander leaves and mint leaves. Among vegetables, pesticide residues above permissible level were found in bitter gourd, green chilly, snake pea and ginger.
The report also reveals that vegetables cultivated in the state were either free of any residues or below permissible level.