Kerala veggies much safer now, Dip in pesticide residues: study

In a welcome development, a study conducted by Kerala Agriculture University (KAU) has found that the pesticide contamination level in vegetables and fruits has come down in the state. A dip has been recorded in the contamination level during last four years, studies held under 'Safe to Eat' project of KAU has revealed. 
 

Of the 1, 251 samples examined in 2013, 18% were found to have pesticides at a hazardous level. The tests were conducted at the Pesticide Residue Research Analytical Laboratory (PRRAL) in Vallayani. 
 

"There has been a continuous decline in the level of pesticides used in vegetables and fruits. Tests conducted in 2014 found that of the 2, 404 samples 10% were had pesticides while in 2015 contamination was found only in 9% samples. As many as 2, 220 samples were tested in 2015. Of the 1, 362 samples tested in 2016, only 8% were found to contain pesticides," KAU associate professor Biju Mathew said. 
 

Safe to Eat project was launched in 2013, and the KAU is conducting tests and sensitisation programmes continuously. It seems such programmes have helped to reduce the use of hazardous substances in vegetables and fruits being used in the state. 
 

In most fruits and vegetable samples collected from organic shops and public market, pesticide content above the level fixed by Food Safety and Standards Authority of India (FSSAI) was found only in avocado, Shimla apple, mango and grapes. 
 

However, the presence of chemical residues in spices was high and require detailed study, Mathew said. 
 

• pesticides in vegetables
• Kerala Agricultural University
• KAU
• hazardous chemicals in vegetables
• chemical contamination in fruits