This document summarizes consumer rights and protections in India related to unfair trade practices and food adulteration. It outlines the Consumer Protection Act of 1986, which was enacted to protect consumer interests and establish councils to settle disputes. The objectives of the Central and State Councils are described, including the rights to protection from hazardous products, access to product information, and redress against unfair practices. Common types and methods of detecting adulteration in foods like rice, wheat, pulses, milk, ghee, and spices are then explained. The document concludes by describing where to lodge complaints about adulteration.

1. AWARENESS ON CONSUMER RIGHTS
(UNFAIR TRADE PRACTICES & ADULTERATION OF
FOOD)

2. CONSUMER PROTECTION ACT (1986)
enacted in 1986
 to protect interests of consumers in
India
 makes provision for the
establishment of consumer councils
and other authorities
 for the settlement of consumers'
disputes and for matters connected


3. OBJECTIVES OF CENTRAL COUNCIL
To promote and protect the rights of the consumers
such as:a) - the right to be protected
against the marketing of goods and services
which are hazardous to life and property
b) - the right to be informed
about the quality, quantity, potency, purity,
standard and price of goods or services, as
the case may be so as to protect the
consumer against unfair trade practices
c) - the right to be assured
access to a variety of goods and services at
competitive prices

4. OBJECTIVES OF CENTRAL COUNCIL
d) - the right to be heard and to be
assured
that consumer's interests will
receive due consideration at
appropriate forums
e) - the right to seek redressal
against unfair trade practices or
restrictive trade practices or
unscrupulous exploitation of
consumers
f) - the right to consumer education

5. OBJECTIVES OF STATE COUNCIL
The objectives of every State Council
shall be
 to promote and protect within the
State the rights of the consumers
laid down in clauses (a) to (f) in
central council objectives

6. UNFAIR TRADE PRACTICES
 Using
various deceptive, fraudulent or unethical
methods to obtain business
 Misrepresentation, false advertising, tied selling and
other acts that are declared unlawful by statute
 Ex: Advertisements of Fair & Lovely fairness cream,
Garnier Fructis shampoo, Nirma washing powder

7. ADULTERATION OF FOOD
(RIGHT TO INFORMATION)
Adulteration of food consists of
 substituting it wholly or in part
by a cheaper or inferior
substance or
 removing any of its constituents,
wholly or in part, which affects
the nature or quality of the food
adversely

8. TYPES OF ADULTERANTS
INTENTIONAL ADULTERANTS
EX: sand, marble chips, stones, water, etc
 INCIDENTAL ADULTERANTS
Ex: pesticide residues, droppings of rodents, larvae in
foods etc
 METALLIC ADULTERANTS
Ex: arsenic from pesticides, lead from water effluents
from chemical industries, tin from cans etc


9. DETECTING ADULETRANTS IN FOODS
Food adulteration apart
from deceiving the
consumer often results in
disorders or diseases.
 Adulterants found in food
items can be detected by
some simple tests at
home.


10. NOW LET US KNOW ABOUT ADULTERANTS
AND THEIR DETECTION IN SOME COMMON
FOOD ITEMS………..

11. RICE
ADULTERANT: Marble or other stones
 TEST: Place a small quantity of rice on
the palm and gradually immerse it in
water.
 OBSERVATION: The stone chip will
sink.


12. WHEAT, BAJRA ETC
ADULTERANT: Ergot ( a
fungus)
 TEST: Add 20% common salt
solution to the sample and
shake.
 OBSERVATION: Grains
affected with impure ergot
float on the top.


13. MAIDA
ADULTERANT: Cheap
flours
 TEST: When dough is
prepared, more water is
used.
 OBSERVATION: Taste is
insipid.


14. PULSES
ADULTERANT: Coloured
with dye stuffs
 TEST:Keep the sample
immersed in water for an
hour and stir.
 OBSERVATION: Colour
separates.


15. DALS
ADULTERANT: Clay,
stones, gravel
 TEST: Can be detected by
visual observation.


16. RAVA
ADULTERANT: Iron
filings
 TEST: By Moving a
magnet through it.
 OBSERVATION: The
iron filings separate.


17. MILK
ADULTERANT: Water
 TEST: Allow milk to flow
over a vertical polished
surface.
 OBSERVATION: When
water content is more, the
milk flows freely without
leaving a trial. Pure milk will
leave a white trail.


18. BUTTER AND CHEESE
ADULTERANT: Starch
 TEST: Add a little water to
the sample and boil for a
few minutes, cool and
add iodine solution.
 OBSERVATION:Blue
concentration shows the
presence of starch.


19. ICE CREAM
ADULTERANT: Nonpermitted coal tar dye
(metanil yellow)
 TEST: To the sample
add hot water and to
the separated matter,
add a few drops of HCl.
 OBSERVATION:
Pinkish red colour
indicates the presence
of metanil yellow.


20. GHEE
ADULTERANT: Mashed
potatoes and other
starches.
 TEST: Add a little of iodine
solution to the melted
sample.
 OBSERVATION: Blue
colouration shows the
presence of starch.


21. EDIBLE OILS
ADULTERANT: Castor oil,
mineral oils
 TEST: Add alcoholic potash
and warm for 10 minutes,
Then add water.
 OBSERVATION: Turbidity
shows the presence of
adulteration.


22. TEA LEAVES
ADULTERANT: Used tea
leaves, husk of dals.
 TEST: Sprinkle tea
powder on a wet filter
paper.
 OBSERVATION: Colour
separation shows the
presence of adulteration.


23. SUGAR
ADULTERANT: Chalk powder
 TEST: Dissolve sugar in
water.
 OBSERVATION: Chalk
powder will not dissolve.


24. JAGGERY
ADULTERANT: Washing soda
 TEST: Add a few drops of HCl.
 OBSERVATION:
Effervescence shows the
presence of washing soda.


25. HONEY
ADULTERANT: Sugar plus water
 TEST: Dip a cotton wick in honey
and burn.
 OBSERVATION: The wick does
not burn or burns with a crackling
sound when mixed with water.


26. TURMERIC POWDER
ADULTERANT: Chalk powder,
yellow soap stone powder,
artificial colours
 TEST: Mix a little turmeric
powder with water and add a
few drops of Concentrated
HCl.
 OBSERVATION: Appearance
of effervescence , change of
colour and separation of
colours indicates presence of
impurities


27. CHILLY POWDER
ADULTERANT: Brick
powder, artificial colours
 TEST: Add water to the
sample and shake well.
 OBSERVATION: Brick
powder will settle down
and added colour will
seaparate.


28. COMMON SALT
ADULTERANT: Chalk
powder or white
powdered stone.
 TEST: Dissolve a little
sample in water.
 OBSERVATION: The
solution turns white
indicating the presence of
impurities.


29. GRIEVANCE & REDRESSAL

1.
2.
3.
4.
Whenever any adulteration in food is confirmed,
complaints may be lodged at
Municipal Council – Municipal Health Officer
Town Panchayat – Medical Officer – PHC
District Level – Dy. Director of Health Services
State Level – Director of Public Health &
Preventive Medicine

30. SO BE INFORMED & BE AWARE!!

31. Eat pure!!
Be happy!!!!
THANK YOU!