Hyderabad City Police, in a joint operation with the Food Safety Department, have uncovered and busted a widespread fake ghee manufacturing and distribution network. The coordinated drive, which took place across 130 establishments in the city, resulted in the seizure of a staggering 25.5 tonnes of adulterated ghee and substantial quantities of raw materials.
Extensive Raids and Seizures
The operation, spearheaded by the Hyderabad Food Adulteration Surveillance Team (H-FAST), involved inspections of 39 manufacturing units and 91 ghee-selling outlets. Police Commissioner V.C. Sajjanar emphasized the severe public health threat posed by food adulteration, vowing strict action against those involved.
Key seizures included:
- 25.5 tonnes of adulterated ghee
- 8.7 tonnes of cream
- 1,200 litres of palm oil
- 600 litres of vanaspati
- 30 kg of starch
- Six bottles of artificial ghee flavors
Food safety officials collected samples for laboratory analysis to determine the precise nature and extent of the adulteration.
Deceptive Manufacturing Methods
According to DCP Gaikwad Vaibhav Raghunath of the Hyderabad Police Task Force and H-FAST, the network employed two primary methods for adulterating ghee:
- Complete Substitution: In this method, no milk or milk fat was used. Instead, palm oil, vanaspati, and artificial ghee flavors were combined to mimic the taste, aroma, and appearance of genuine cow or buffalo ghee.
- Partial Adulteration: This involved mixing skimmed milk powder (with almost zero milk fat) with palm oil, vanaspati, starch, and artificial ghee flavor, resulting in a product devoid of actual milk fat.
DCP Raghunath noted that genuine ghee, containing 95.5% milk fat and requiring 30-35 litres of milk per litre of ghee, costs upwards of ₹1500 per litre to produce. The adulterated product, however, was sold for a mere ₹600-₹700 per litre, enabling the illicit operation to profit significantly from deceiving consumers.
Widespread Distribution and Health Risks
The fake ghee, often packed in transparent covers and misleadingly labeled as “100% Pure Ghee,” “Premium Ghee,” or “Farm Fresh Ghee,” lacked essential details such as batch numbers, FSSAI licenses, and expiry dates. The adulteration levels ranged from 10% to 40%, with products distributed to a diverse range of end-users including:
- Deepam/pooja ghee suppliers
- Restaurants and tiffin centers
- Sweet manufacturers and bakeries
- Caterers and hotels (including star hotels)
- Ayurvedic and dairy shops
The network's supply chain extended across state borders, with cream sourced from Maharashtra, Uttar Pradesh, Madhya Pradesh, Gujarat, Karnataka, and Tamil Nadu, and products distributed throughout Telangana and neighboring states.
The use of refined palm oil, palm kernel oil, palmolein, chemical additives, and artificial flavors poses serious health risks, including elevated LDL cholesterol, increased risk of cardiovascular disease, stroke, and various digestive, liver, kidney, skin, and metabolic problems.
Consumer Vigilance Advised
Police Commissioner Sajjanar urged public participation in combating food adulteration. Consumers are strongly advised to purchase ghee, milk, and other dairy products exclusively from reputable, licensed vendors. It is crucial to ensure that packaging features intact, tamper-proof seals, complete manufacturer details, and a valid FSSAI license.
The public should avoid suspiciously cheap, loose, or unbranded ghee and uncertified food outlets. Suspected cases of food adulteration can be reported confidentially to Dial 112 or the H-FAST helpline at 8712661212.