Mint Primer | Indian spices: the bitter taste of global scrutiny
Mint looks at the issue and analyses what it could mean for the $4-billion export sector. On 5 April, Hong Kong’s food regulator suspended the sale of MDH spice mixes saying they contain high levels of ethylene oxide, a carcinogenic. Singapore followed suit with Everest, another top Indian spice brand.
The Maldives has since banned both the brands while the US, Bangladesh and Australian food regulators have commenced investigations. Both Everest and MDH have denied any wrongdoing. Ethylene dioxide, a sterilizing agent, reduces microbial contamination and extends the shelf-life of food products.
But excessive use of it may leave a residue. They are quite substantial. In FY24, the country’s spice exports are estimated to be $4.25 billion, which is 12% of the global spice trade pegged at $35 billion.
It was just $400 million in 2001-02 but has been rising steadily over the years. It crossed $4 billion in 2020-21 but declined to $3.74 billion in 2022-23 (see chart). Major spices that are exported from India are chilli, cumin, turmeric, cardamom, spice oil & oleoresins, pepper, mint, ginger, garlic and saffron.
China is the largest importer, followed by the US, Bangladesh, UAE, Thailand, Malaysia, Indonesia, UK, Australia and Singapore. No. Indian spices have faced this issue many times.
Regulators in the US, EU and many other countries have called out Indian spices over quality, presence of pathogens and toxins. But this may be the first time it’s facing a cascading regulatory action across many countries. This has put a question mark over the quality of the food India exports and consumes.
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