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Sweet Danger: Mawa Sold in Ahmedabad is Adulterated
12 Oct
Summary
- Nearly half of mawa samples had added glucose, study found.
- Chemical neutralisers and low fat content were also detected.
- Adulteration is driven by seasonal pressure during festive times.
As Navratri celebrations occur and Diwali approaches, sweet shops in Ahmedabad are experiencing high sales. However, a new study has uncovered significant concerns regarding the quality of mawa, a key ingredient in many traditional sweets. The research, published in the Indian Journal of Animal Health, analyzed 54 market samples from Anand, Ahmedabad, and Vadodara in central Gujarat.
The study found that a substantial number of mawa samples contained adulterants. Specifically, 25 out of 54 samples tested positive for added glucose. Additionally, four samples were found to contain chemical neutralisers, substances often used to mask spoilage or improper storage of milk. Several samples also failed to meet the minimum fat content standards, indicating inconsistent and potentially inferior quality.
In Ahmedabad, analyses of four market samples showed considerable variations in fat content, ranging from 16.79% to 31.28%, and moisture levels between 34.49% and 44.58%. Across the entire study, fat levels varied dramatically from 7.22% to 50.37%, attributed to different milk sources and unstandardized processing methods. While all samples met certain regulatory requirements like moisture content below 45% and titratable acidity below 0.9%, a significant number failed minimum fat thresholds.
Researchers involved in the study included individuals from Kamdhenu University, ICAR-National Dairy Research Institute, and various dairy organizations. An official from the Ahmedabad Municipal Corporation's health department noted that the increase in adulteration is linked to the heightened demand during the festive season.
