Safety Concerns Surrounding Indian Exports Highlight Quality Control Issues

Recent concerns raised by regulatory authorities in Hong Kong and Singapore regarding the safety of popular Indian spice products have once again brought attention to the challenges facing India’s export industry.

Hong Kong’s Centre for Food Safety has identified carcinogenic substances in spice products from renowned Indian brands such as Mahashian Di Hatti (MDH) and Everest Masala. Similarly, the Singapore Food Agency has deemed Everest Fish Curry Masala unfit for consumption due to the presence of Ethylene Oxide, a chemical compound used as a pesticide and sterilizing agent.

These incidents reflect a recurring pattern of Indian products facing scrutiny in international markets. In 2023, the US Food and Drug Administration (FDA) requested Everest food products to recall certain items after they tested positive for Salmonella, a bacterium known to cause foodborne illness.

The recurrence of such safety issues raises questions about the efficacy of quality control measures within India’s export industry. While India is renowned for its rich culinary heritage and diverse array of spices, ensuring the safety and quality of exported goods is paramount to maintaining consumer trust and safeguarding public health.

These incidents underscore the importance of robust regulatory frameworks and stringent quality control protocols throughout the supply chain. It is imperative for Indian authorities to collaborate closely with regulatory bodies and industry stakeholders to address underlying issues and implement effective measures to prevent the export of substandard or hazardous products.