Deadly toxins in vegetables grown in Kerala also

KOZHIKODE: Presence of deadly pesticides in vegetables grown in Kerala also. The only relief is that it is not as serious as vegetables coming from Tamil Nadu. This was revealed during a check conducted as part of the Safe to Eat project at the Vellayani Agricultural College Lab. The Agriculture Department and the Agricultural University have been raising awareness to reduce pesticide use, but there has been no result. Food safety officials test samples every three months.

A total of 195 samples collected from 19 blocks, six municipalities and one corporation in Alappuzha, Wayanad and Kollam districts from July to September were tested.

Capsicum, beans, bitter melon, and green chillies were found to have more pesticides than the permissible limit (.01 ppm-parts per million). The same was true of capsicum, ivy gourd, and lemon collected from Kannur, Thrissur, and Ernakulam districts before that.

The solution is to promote organic vegetable farming by expanding kitchen gardens. Spices are also not safe. Fennel, cumin, chili, and coriander should be washed thoroughly and dried in the sun.

Pesticides found are

Clothianidin, Difenoconazole, Spinosad, chlorantraniliprole, Lambda-cyhalothrin, Omethoate, and Bifenthrin.

Toxicity can be reduced

Before use, soak the product in water mixed with tamarind, vinegar, or baking soda for 20-30 minutes. Then, wash it thoroughly twice to remove most of the toxicity.