Bringing relief for customers in Kerala during the Onam festival season, tests carried out by the Pesticide Residue Analysis and Research Laboratory under Kerala Agricultural University (KAU) have revealed that most of the vegetables produced in the State are safe to eat.
Samples of vegetables produced in Thiruvananthapuram and Kasaragod districts were found to be free of pesticide residue, according to Thomas Biju Mathew. As many as 73 samples of vegetables such as amaranthus, beans, cucumber, cowpea, brinjal. chilli, bittergourd, and okra were subjected to tests.
Samples of cut vegetables marketed by the Vegetable and Fruit Promotion Council Keralam (VFPCK), Thiruvananathapuram, were also found to contain no hazardous chemicals. Dr. Mathew said the vegetables were cut and packed after cleaning as per protocols prescribed by KAU. Vegetables procured by Horticorp for Onam sales from Hosur in Karnataka were also found to be safe to eat.
The tests revealed that samples of vegetables produced in Madhur, Muliyar, Cherkkala, Kumpala, Mogaral, and Puthur in Kasargod, which has been proclaimed as organic district, were of safe-to-eat quality.
KAU Vice Chancellor P. Rajendran said the latest test results showed an optimistic trend and reflected the increased public awareness about the hazards of pesticide residue. “We are testing samples form farmers’ fields free of cost. KAU is establishing more pesticide residue labs, at Kumarakom, Thrissur and Padannakkad , to ensure wider collection of samples and more rigorous testing across the State. These labs will start functioning soon.” Dr. Rajendran said the pesticide residue lab at Vellayani, the lone NABL accredited facility in Kerala, would be upgraded as State referral lab.
He said the university was also thinking of setting up mobile testing facilities to conduct on-the-spot qualitative analysis of pesticide residues in vegetables brought from other states.
“Simultaneously, we are considering a proposal to test samples of cooked food for the presence of hazardous chemicals, since some chemicals may decompose or combine with others during the process of cooking,” he added.
Source : The Hindu
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