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Food Rule Threatens Iconic Kerala Pappadam Puff
12 Sep
Summary
- FSSAI set 15% moisture limit for papads, including Kerala pappadams.
- Kerala pappadams typically have 15-16% moisture, crucial for puffing.
- Manufacturers fear rule change will alter texture and eating experience.
A new regulation by the Food Safety and Standards Authority of India (FSSAI) is causing concern for Kerala's iconic pappadam makers. The FSSAI has established a maximum moisture content of 15% for all papads, a standard that Kerala manufacturers believe could fundamentally alter their traditional product.
The traditional Kerala pappadam is known for its distinct puffiness and texture, qualities attributed to its slightly higher moisture content, typically between 15% and 16%. Manufacturers argue that reducing this moisture to meet the FSSAI's 15% limit could diminish the pappadam's characteristic puff when fried, thereby impacting the overall eating experience.
This situation has led to widespread apprehension within Kerala, where approximately 70 lakh pappadams are reportedly consumed daily. The Kerala Pappadam Manufacturers Association is advocating for a review, requesting that the unique characteristics of regional varieties like the Kerala pappadam be considered when applying food safety standards. Social media has also seen an outpouring of concern from consumers, highlighting the cultural significance of this culinary staple.
