In a significant move to ensure food quality, health officials from the Surat Municipal Corporation (SMC) carried out surprise inspections at numerous stalls selling ponk and related snacks across the city on Tuesday. The drive was initiated in response to growing consumer concerns about the authenticity of the seasonal delicacy being sold.
Winter Snack Boom Triggers Safety Checks
With the arrival of winter, the demand for traditional snacks like ponk, ponk vada, and fried sev has surged in Surat. This seasonal spike in sales prompted the civic body's health department to intensify its vigilance. The primary objective was to verify the quality and genuineness of the ponk used in these popular fried items.
During the inspections, officials collected a total of 12 samples of ponk vada and fried sev from 10 different locations in the city. All collected samples have been sent for detailed analysis to the SMC's own Public Health Laboratory. The officials have stated that further legal action will be pursued under the Food Safety and Standards Act, 2006, and its associated rules once the laboratory test results are received.
High Prices and Limited Supply Raise Suspicions
The inspections follow specific complaints from ponk enthusiasts who doubted the authenticity of the ingredient used in many fried products. Genuine ponk, a rare and seasonal green cereal, has limited supply and is not easily available in the market in large quantities. It is alleged that several items sold under the ponk name contain little to no real ponk.
The economics of the trade have raised red flags. Currently, raw ponk costs approximately Rs 600 per kilogram. However, finished products like ponk vada are being sold at prices between Rs 400 to Rs 500 per kg. This glaring price discrepancy has led authorities to suspect that these products may contain only a minimal quantity of authentic ponk, if any, potentially mixed with other cheaper substitutes.
Strict Hygiene Directives Issued to Vendors
Beyond checking for authenticity, the food safety team also emphasized stringent hygiene practices. All food business operators were instructed to strictly comply with the Food Safety Act by ensuring that food is prepared and served under hygienic conditions using fresh and pure ingredients.
The officials laid down clear guidelines for the vendors:
- Maintain impeccable cleanliness at their premises.
- Ensure all workers use protective gear like gloves, caps, and aprons while handling food.
The department issued a stern warning, stating that strict enforcement of these hygiene and safety guidelines would be ensured, and violations would not be tolerated.
This proactive drive by the SMC highlights the administration's focus on consumer protection, especially during festive and seasonal peaks when the risk of adulteration and malpractices tends to increase.
