RUCO Initiative Revolutionizes Food Safety in Madurai, Collects Over 216 Kilolitres of Used Oil
Before indulging in that crispy bajji from a roadside stall or restaurant in Madurai, concerns about the freshness of frying oil may now be significantly reduced. Thanks to the Repurpose Used Cooking Oil (RUCO) initiative launched by the Food Safety and Standards Authority of India (FSSAI), which has been operational for over six years, the quality of cooking oil in the city has seen a remarkable improvement.
Impressive Growth in Oil Collection and Conversion
Since its introduction in Madurai in 2019, the RUCO program has garnered an impressive response, with the quantity of collected used cooking oil increasing steadily each year. This initiative focuses on gathering used oil and converting it into biodiesel, thereby preventing its reuse by food business operators. Authorized aggregators, appointed by FSSAI, handle the collection process.
From 2019 until March 2022, the Madurai district food safety department collected more than 75.8 kilolitres of oil. This figure saw a substantial rise, jumping from 90.3 kilolitres in the 2022-23 period to an impressive 216.5 kilolitres in 2025. Prior to RUCO's launch, hotels and bakeries often sold oil after a single use to smaller food outlets, a practice that posed health risks due to the development of harmful compounds.
Health Risks of Reused Oil and RUCO's Preventive Measures
Reheated cooking oil accumulates high levels of total polar compounds (TPC), which can lead to oxidative stress and increase the risk of heart disease. The RUCO initiative directly addresses this issue by ensuring that used oil is repurposed rather than reintroduced into the food chain.
Dr. K Sivarama Pandian, a designated food safety officer, highlighted the program's success, noting that due to the growing enrollment of food business operators (FBOs) in RUCO, two new aggregators will be added, bringing the total to six. "Major star hotels and food chain restaurants in Madurai are already part of this initiative. Currently, 438 FBOs are enrolled, and while we have received good response from roadside eateries, we hope more will join," he stated.
Monitoring, Incentives, and Expansion Efforts
Food safety officers continuously monitor which establishments return used oil and which do not. On average, FBOs receive Rs35 to Rs40 per litre on the spot for their used oil, with payments increasing to Rs60 per litre for larger quantities. Depending on an FBO's oil usage, they are provided with cans ranging from 25 to 100 litres, which aggregators collect regularly.
"This initiative has expanded beyond FBOs to include canteens in hospitals and colleges. We are now focusing on raising awareness in areas like Teppakulam, where numerous street food shops operate," added Dr. Pandian.
Voices from the Industry: Benefits and Participation
K Subburaman, chairman of Hotel Temple City, emphasized the health benefits of participating in RUCO. "Food should feel lighter, and customers should not complain about gastritis. That's why we joined this initiative. From our hotel, around 100 litres of used oil is collected daily. Before RUCO, we used such oil to fuel wood and diesel stoves," he explained.
S Karthik, channel head for EnvoGreen Energy, one of the RUCO aggregators, reported that nearly a tonne of oil is collected daily on average, amounting to about 22 tonnes per month. Of this collected oil, 90% is successfully converted into biodiesel, showcasing the program's efficiency and environmental impact.
The RUCO initiative not only enhances food safety by preventing the reuse of harmful oil but also contributes to sustainable energy production through biodiesel conversion. With ongoing efforts to enroll more businesses and increase awareness, Madurai's street food scene is becoming safer and more responsible, setting a positive example for other regions to follow.
