The Tragic Hero of Sophocles Antigone :: Antigone essays

The Tragic Hero of AntigoneIn Sophocles Antigone, the question of who the sad hero actually ishas been the subject of a conceive for years. It is unlikely for there to betwo tragic character references in a Greek tragedy, and there can be only one in the happen Antigone. The king Creon possesses some of the qualities that constitutea tragic character, but does non have all of the necessary traits.Antigone, however, contains all of the aspects that are required for her to be the main character. According to Aristotles Poetics, there are four majortraits, which are required of the tragic character. The character must bea good and upstanding person. The character must focus on becoming a eruptperson, must be believable, and must be consistent in his or her behavior. Due to the point that Antigone represents these four character guidelines,as well as several other protagonist traits, she can definitely be defined asthe tragic hero. In order for Antigone to be the tragic character, she first must be a goodand upstanding person. Antigone is indeed a good-hearted person and hascommitted no crime up to her decision to give her brother, Polynieces, aproper burial. There is no doubt that Antigone is upstanding and a personof importance in Thebes. She was plan to marry Haemon, the son ofCreon, and was considered a princess. Aristotle stated that the aspect ofa good person was first and most important when creating a tragic character.The fact that Antigone is a woman makes no difference, because Aristotleexpressly said, Even a woman may be good.though the woman may be said tobe an inferior being.Aristotles hour rule for determining a tragic character is that theperson must aim at propriety. The character must work towards becoming abetter person. Antigone illustrates this second guideline by her effortto clear her conscious and bring honor to her family by giving Polynieces adecent burial. By taking this responsibility, and by denying Ismenesinvolvement in her cri me, Antigone shows that she has acquired a greatercourage within herself than she had possessed before. In no way doesCreon comply with Aristotles second guideline. Throughout the play, he doesnot allow himself to see the point of view from other people, such as whenHaemon tries to reason with him, and he neglects the blind prophet,Tiresias, when he warns Creon of his actions.The last two expectations of a tragic character are intertwined.According to Aristotle, the character must be true to life and be consistent in

Capital Punishment is Revenge, Not Justice Essay -- Anti Capital Punis

Capital punishment is the governments way of legally killing criminals. In our society, there are unmitigated laws against killing people, so why is the government allowed to get away with it, and call it lawful? As an American I wanted to explore... why are we the completely first world country that still has capital punishment? Is it because were too afraid to really examine the system, or is it because we really truly believe that this is the better way to deter future crime asks Jodi Picoult, a renowned American author. Capital punishment, or the death penalty, is a sentence given to criminals of the most slimy crimes. As a person, its easy to quickly judge and condemn someone for their wrongdoing, but the laws that govern this country prohibit murder, and yet, the leaders of this country severalise those laws every time they sentence someone to death. Eighteen states have already abolished the death penalty its time for the rest to follow suit, and lock the censure away in a maximum security prison for the rest of their life.Since 1976, when the Supreme Court reinstated the death penalty, 1,231 prisoners have been executed, with each death costing at least 3.5 million dollars. Thats 4.31 billion dollars that couldve been spent on bettering the impoverished cities that most criminals come from. The cost of capital punishment is so high due to the long process that is required for the criminals pre-trial, actual trials, one judging the innocence of the defendant and one for their punishment, both of which usually have twice the amount of defense lawyers and the kindred of prosecutors, and the fact that capital punishment cases generally last 3-5 times longer than a typical murder case according to Richard C. Dieter, the... ... The Huffington Post. TheHuffingtonPost.com, 08 Nov. 2013. Web. 09 Dec. 2013.Marceau, Justin, and Megan Healy. The Costs of Colorados remainder penalization. The Huffington Post. TheHuffingtonPost.com, 20 Nov. 2013. Web. 09 D ec. 2013Motluk, Alison. Execution by Injection Far from Painless. Execution by Injection Far From Painless. NewsScientist Health, 14 Apr. 2005. Web. 10 Dec. 2013.Picoult, Jodi. Jodi Picoult. Thoughtjoy. Thoughtjoy, n.d. Web. 12 Dec. 2013.Reggio, Michael H. History of the Death Penalty. PBS. PBS, n.d. Web. 10 Dec. 2013.Rogers, Simon. Death Penalty Statistics from the US Which State Executes the Most People? Theguardian.com. Guardian News and Media, 21 Sept. 2011. Web. 10 Dec. 2013.States With and Without the Death Penalty. Death Penalty Information Center. Death Penalty Information Center, n.d. Web. 12 Dec. 2013.

The Theme of Prejudice in To Kill a Mockingbird Essay -- To Kill a Moc

The Theme of Prejudice in To Kill a MockingbirdTo Kill a Mocking Bird teaches us about the deceit and disadvantageamongst the residents of Maycomb County, all of whom have verycontrasting and conflicting views. We ar told the story through theeyes of little girl, Scout, and the day-to-day prejudices she facesamongst society. Her father, Atticus, is a white man fend for aNegro, even though the town frowns upon such a thing. He is trying tobring order to the socially segregating views, both within the courtand out. The virtually common form of prejudice, which is seen many times throughoutthe novel, is racism. The white folk of Maycomb County feel they havea higher status in society than the ignominious community, and that theNegroes are there simply to be controlled by the whites. The views ofa Negro do not matter they are worthless to a white person. They areseen as dirty and beneath a white. This is true even in extremecases such as the Ewells being compared to the black commu nity. Eventhough the Ewells are seen as low class, shabby and disliked, they arestill given a higher status than any Negro. You find out the positionof the Ewells quite earliest on in the book, after Scout meets theyoungest child of the family, Burris. Atticus tells Scout the Ewellshad been the disgrace of Maycomb for three generations. N hotshot of themhad done an honest days get. This statement from Atticus gives usanother form of prejudice class. By saying that they are a disgraceand have never done a days work, degrades them and thus makes themsound lower class, which essentially they are. This topic is raised afew times in the book, but fundamentally with the same view. The Ewellchildren only are treated... ...t the verdict will be guilty. Tom Robinsonhas been discriminated by a bias community, a community of Negrohaters. Tom is found guilty, even though the evidence given proves himto be innocent. Tom was never given a fair chance in the trial. Theguilty verdict is the re sult of a anti-Semite(a) community.As I have said, prejudice is a key factor in To Kill a Mockingbird.It sets storylines, gives people different opinions and makes peoplebiased towards different issues. It just shows how life was in the1930s, and the way that race, sex, class and religious prejudice haschanged over the years. People were scared to voice their opinions,afraid of what the community strength say if they did. If this had beenchanged and people werent so biased that maybe that innocent manwould have lived, and people would not have been so discriminative toone another.

privatization :: essays research papers

The social impact of privatization has been an appendage rather than being built into the design of existence sector reform programs and particular measures from cacography to finish. The objectives and the process of privatization has to be rethought because democracy requires the fullest participation of all peck in American society, not just those deemed to live in the public sector. What is natural event is not only increasing fear of the poor, but also the privatization of public space, which is given an added push by government cut-backs. Public streets are moved inside into malls and become toffee-nosed preserves. Parks and streets in gated communities are barred to anyone who does not live there. User fees are charged for the use of other parks and public facilities so that, in practice, they become the property of those who can afford the fees. Privatization of the home sector begins with high fences, heavy provide and barred windows, then proceeds to the hiring of pr ivate police to patrol the neighborhood. When that still does not produce the military strength of security, the next step is gated communities whole subdivisions, entire condominium developments, or apartment complexes protected from the out of doors world by armed guards or electronic security. Ironically, the gates only provide an illusion of security, as the authors of Fortress America demonstrate both by means of the testimony of interviewees and by demonstrating the penetrability of gates by sneaking through them. Moreover, while residents idealize the gates as a means of creating community, they find that gates can actually promote divisiveness, as residents argue about gate policy and homeowners association policies. More ominously, Blakely and Snyder argue that gates lead to increasing polarization, us-vs-them attitude of citizens, leaving cities deprived. Among the deprived and polarized are children. They are usually denied a variety of culture as many gated communitit es tend not to be richly versatile in class or ethnic standing. This deficiency of being raised surrounded by diversity can play a key usance in the increase of feelings of apathy toward those of different ethnic or social background and in extreme cases, can lead to school violence. Young people who grow up together in the streets and in the poorer neighborhoods are more likely than others to develop attitudes based on respect, and on the pleasure of being together. Gated communitites give way a tendency to become inward-looking, withdrawing into itself, combined with a rude, exclusive and stigmatizing attitude with regard to particular groups or individuals who are perceived as threats or change magnitude social control by one population group over another.

The Effects of Increased Temperature on Fish Reproduction Essay

The make of Increased Temperature on Fish Reproduction Today, legion(predicate) factors can contribute to an unexpected step-up in temperature in streams, ponds, lakes and even oceans. One of the many factors which may cause this is a nuclear situation plant. Although many baron think that nuclear power is a source of many pollutants, this has been proven not to be so (1). In fact, nuclear power plants unless cause one pollutant to the nearby peeing bodies, increased temperature. Usually this increase in temperature is approximately decennary degrees above normal (2). However, this main study is to step at any effects that search may have because of this increase in temperature. Several studies have been performed in this area, on several different species of weight. Although some lean respond in the kindred way, Eurasian Perch, for example, showed interesting side effects. By having an experimental group, which is placed into waters at a temperature of about t en degrees higher than the natural temperature, it is easy to equalize to the surmount group, what physiological problems had occured. During the winter months, fish seek cooler water to perform gametogenesis, that is, sperm and eggs buzz off to form through meiosis. When spring arrives, these fish head back towards warmer water to spawn (3). What if the temperature is kept at a constant higher than the control group? One could say that this might cause the fish to think it is in the spawning season. By giving the fish a constant spawning season, the fishs reproductive beat is knocked out of sequence. For example, suppose a fish normally lives in cold water during the winter months. If the fish is suddenly exposed to warm water during this beat period, it may cause problems by... ...f the Brown Bullhead, genus Ictalurus nebulosus, with Reference to its Orientation to the Discharge Canal of a Nuclear Power Plant. F. Paul Richards, Richard M. Ibara Trans. Am . Fish. 1978 107(2), 288-220 Other Works deoxyribonucleic acid Damage and Radiocesium in Channel wolf fish from Chernobyl Derric w. Sugg, John W. Bickham, Janet A. Brooks, Michael D. Lomakin Environmental Toxicology and Chemistry 1996 Vol. 15, No. 7, 1057-1063 Effects of Temperature on Mitochondrial Function in the Antarctic fish Trematomus Bernacchii R. B. Weinstein, G. N. Somero J. Comp Physiol B. 1998, (168) 190-196 gonadal Impairment in roach genus Rutilus rutilus from Finnish Coastal Area of the Northern Baltic Sea Tom Wiklund, Laura Lounasheimo, Jim Lom, Goran Bylund Inter Research 1996, Vol. 26, 163-171 The Effects of Increased Temperature on Fish Reproduction EssayThe Effects of Increased Temperature on Fish Reproduction Today, many factors can contribute to an unexpected increase in temperature in streams, ponds, lakes and even oceans. One of the many factors which may cause this is a nuclea r power plant. Although many might think that nuclear power is a source of many pollutants, this has been proven not to be so (1). In fact, nuclear power plants only cause one pollutant to the nearby water bodies, increased temperature. Usually this increase in temperature is approximately ten degrees above normal (2). However, this main study is to look at any effects that fish may have because of this increase in temperature. Several studies have been performed in this area, on several different species of fish. Although most fish respond in the same way, Eurasian Perch, for example, showed interesting side effects. By having an experimental group, which is placed into waters at a temperature of about ten degrees higher than the natural temperature, it is easy to compare to the control group, what physiological problems had occured. During the winter months, fish seek cooler water to perform gametogenesis, that is, sperm and eggs begin to form through meiosis. When spring arrives, these fish head back towards warmer water to spawn (3). What if the temperature is kept at a constant higher than the control group? One could say that this might cause the fish to think it is in the spawning season. By giving the fish a constant spawning season, the fishs reproductive cycle is knocked out of sequence. For example, suppose a fish normally lives in cold water during the winter months. If the fish is suddenly exposed to warm water during this time period, it may cause problems by... ...f the Brown Bullhead, Ictalurus nebulosus, with Reference to its Orientation to the Discharge Canal of a Nuclear Power Plant. F. Paul Richards, Richard M. Ibara Trans. Am. Fish. 1978 107(2), 288-220 Other Works DNA Damage and Radiocesium in Channel Catfish from Chernobyl Derric w. Sugg, John W. Bickham, Janet A. Brooks, Michael D. Lomakin Environmental Toxicology and Chemistry 1996 Vol. 15, No. 7, 1057-1063 Effects of Temperature on Mitochondrial Function in the Antarctic fish Trematomus Bernacchii R. B. Weinstein, G. N. Somero J. Comp Physiol B. 1998, (168) 190-196 Gonadal Impairment in roach Rutilus rutilus from Finnish Coastal Area of the Northern Baltic Sea Tom Wiklund, Laura Lounasheimo, Jim Lom, Goran Bylund Inter Research 1996, Vol. 26, 163-171

The Effects of Increased Temperature on Fish Reproduction Essay

The Effects of Increased Temperature on Fish Reproduction Today, m whatsoever factors can bring in to an unexpected increase in temperature in streams, ponds, lakes and even oceans. ane of the many factors which may shake this is a nuclear power plant. Although many might ring that nuclear power is a microbe of many pollutants, this has been proven not to be so (1). In fact, nuclear power plants only cause 1 pollutant to the nearby water bodies, increased temperature. unremarkably this increase in temperature is approximately ten degrees above normal (2). However, this main study is to look at any effects that slant may harbour because of this increase in temperature. Several studies have been performed in this area, on several different species of fish. Although most fish answer in the same way, Eurasian Perch, for example, showed interest side effects. By having an experimental group, which is placed into waters at a temperature of about ten degrees higher than t he vivid temperature, it is easy to compare to the control group, what physiological problems had occured. During the winter months, fish seek cooler water to perform gametogenesis, that is, sperm and eggs begin to form by dint of meiosis. When spring arrives, these fish head confirm towards warmer water to spawn (3). What if the temperature is kept at a constant higher than the control group? One could say that this might cause the fish to think it is in the spawning season. By giving the fish a constant spawning season, the fishs reproductive cycle is knocked out of sequence. For example, cogitate a fish normally lives in cold water during the winter months. If the fish is suddenly exposed to warm water during this time period, it may cause problems by... ...f the Brown Bullhead, Ictalurus nebulosus, with Reference to its predilection to the Discharge Canal of a Nuclear Power Plant. F. Paul Richards, Richard M. Ibara Trans. Am. Fish. 1978 107(2), 288-220 Other Works DNA Damage and Radiocesium in Channel Catfish from Chernobyl Derric w. Sugg, John W. Bickham, Janet A. Brooks, Michael D. Lomakin environmental Toxicology and Chemistry 1996 Vol. 15, No. 7, 1057-1063 Effects of Temperature on Mitochondrial Function in the Antarctic fish Trematomus Bernacchii R. B. Weinstein, G. N. Somero J. Comp Physiol B. 1998, (168) 190-196 Gonadal Impairment in roach Rutilus rutilus from Finnish Coastal Area of the Northern Baltic Sea Tom Wiklund, Laura Lounasheimo, Jim Lom, Goran Bylund Inter Research 1996, Vol. 26, 163-171 The Effects of Increased Temperature on Fish Reproduction EssayThe Effects of Increased Temperature on Fish Reproduction Today, many factors can contribute to an unexpected increase in temperature in streams, ponds, lakes and even oceans. One of the many factors which may cause this is a nuclear power plant. Although many might think that nuclear p ower is a source of many pollutants, this has been proven not to be so (1). In fact, nuclear power plants only cause one pollutant to the nearby water bodies, increased temperature. Usually this increase in temperature is approximately ten degrees above normal (2). However, this main study is to look at any effects that fish may have because of this increase in temperature. Several studies have been performed in this area, on several different species of fish. Although most fish respond in the same way, Eurasian Perch, for example, showed interesting side effects. By having an experimental group, which is placed into waters at a temperature of about ten degrees higher than the natural temperature, it is easy to compare to the control group, what physiological problems had occured. During the winter months, fish seek cooler water to perform gametogenesis, that is, sperm and eggs begin to form through meiosis. When spring arrives, these fish head back towards warmer water to s pawn (3). What if the temperature is kept at a constant higher than the control group? One could say that this might cause the fish to think it is in the spawning season. By giving the fish a constant spawning season, the fishs reproductive cycle is knocked out of sequence. For example, suppose a fish normally lives in cold water during the winter months. If the fish is suddenly exposed to warm water during this time period, it may cause problems by... ...f the Brown Bullhead, Ictalurus nebulosus, with Reference to its Orientation to the Discharge Canal of a Nuclear Power Plant. F. Paul Richards, Richard M. Ibara Trans. Am. Fish. 1978 107(2), 288-220 Other Works DNA Damage and Radiocesium in Channel Catfish from Chernobyl Derric w. Sugg, John W. Bickham, Janet A. Brooks, Michael D. Lomakin Environmental Toxicology and Chemistry 1996 Vol. 15, No. 7, 1057-1063 Effects of Temperature on Mitochondrial Function in the Antarctic fish Trem atomus Bernacchii R. B. Weinstein, G. N. Somero J. Comp Physiol B. 1998, (168) 190-196 Gonadal Impairment in roach Rutilus rutilus from Finnish Coastal Area of the Northern Baltic Sea Tom Wiklund, Laura Lounasheimo, Jim Lom, Goran Bylund Inter Research 1996, Vol. 26, 163-171

Green Tea

Leeds, describes t h sec h e m is t ray of bootleg afternoon tea manufacture Tea is the m so two I d e I yes o NSA u m De beverage in the w o r aged(prenominal) . The economic importance of an annual w o r I d production of tea estimated to be in the region of 1-15 million tones has resulted in considerable attention being paid to the understanding of the chemical and physical changes w h I c h take blank during tea manufacture.The terce main types of tea, black, green and instant tea, argon made by processing the y o n g shoot or flush, comprising the destruction b u d and t w o adjacent leaves of the tea plant (Camellia genesis), s h o w n opposite. Of these types of graceful tea the most great is the familiar black tea, w h I c h is a fermented product, the deforming matter arising f r o m enzymes oxidization of phenol components of the tea leaf. Green tea, o n the other bridge player, resembles m o r e closely the keep leaf, any chemical changes being non-enzymes and its brews do not contain highly colored products.Green tea is the m so t popular of r m of tea in a number of countries including China and Japan. Instant tea whitethorn be prepared f r o m both black and green tea, the process essentially involving extraction w I t h water, concentration and dehydration. The w o r I d market for instant tea, however, is small (some 5% of w o r I d tea production), indicating perhaps that satisfactory products obtain not soon enough reached the customer. The market has been further affected by the introduction of tea bags.In view of the commercial importance of black tea and the intricacy of the mechanisms of its manufacture, this product has received by far the most attention and the purpose of the present article is to outline some findings in this field. The black tea process 1 The freshly draw tea flush is allowed to wither in air for some 18-20 hours, or for shorter periods when heated air is circulated, when it loses water and acquires a ki d-glove feel. Important chemical changes have already begun to take place 2 .For example, amino acids are formed as precursors of compounds ultimately leading to the production of flavor and non-enzymes browning, the system of kite compounds as flavor precursors and the 2 formation of caffein. The leaf also becomes capable of acquiring a twist, sort of than breaking up, when it is subsequently rolled. Fermentation is initiated by rolling when the enzyme, unremarkably located in the chloroplast, and the phenol substrate, found in the cell vacuoles, are mixed in the presence of oxygen, without extensive damage to the outer cell wall.A three hour unrest results in less than 10% of unchanged substrate remaining 3 . Fermentation is arrested by firing in a waterway of hot air which also dries the product to some 3% moisture content. The final storey is grading. Enzymes oxidation Phenols or polysaccharides are enzymes which mediate in the oxidation of o-depletion to o-quinines in th e presence of oxygen but most of these enzymes are also capable of oxidation monopoles to o- quinines. The tea enzyme is a polysaccharides but, unlike the ordinary for the so called fermentation are flavor components of the tea leaf.These are based on the flan structure, plan 1 . Polyphonic components comprise some 25-35% of the tea flush on a dry weight basis, of which some 20% may be found as flavor 4 . Specific flavor structures are shown in figure 2. They may clearly be divided into two groups ? the catechist and the collocations according to whether there are two or three hydroxyl (OH) groups in the right hand phenol ring. In fact, each group of compounds may be further distinguished according to the arrangements of groups around carbon atoms 2 and 3, resulting in four realizable isomers.For example, the isomers of the catechisms are (-) catechist, (+) catechist, (-) peachiness and (+) peachiness. In addition, these compounds exist as esters with Gaelic acid, figure 3. The m ost abundant are the collocations and specifically (-) epistemologically and its gallant ester (ca. 10% dry weight). In erect of abundance, this is followed by (-) peachiness and its gallant (ca. 5 by weight) 4 . It is reasonable to assume that the first stage of oxidation involves conversion of Nutrition and Food Science these substrates to o-quinines and is followed by condensation of these quinines to dimmers and polymers.Flavor derived products in black tea The oxidation of flavors by way of quinine leads to the formation of dimmers by meaner of bonds between adjacent mites, such(prenominal) that the 2 position on one molecule, figure 2, links to either the 6 or 8 position on another in the case of catechist (ahead to tail dimmers), and in the case of collocations the 2 position on one molecule becomes linked to the 2 position on another (tail to tail dimmers). These tail to tail dimmers have been identified in black tea and are found to be derived from (-) epistemologically a nd its gallant as expected 5 .During fermentation carbon dioxide is evolved and this is believed to arise from an unusual but most signifi digestt reaction leading to the formation of a seven member ring. Carbon rings of this size are infrequently found in organic chemical science but the essentials of this reaction are illustrated by the oxidation of paroxysmal to form purloining, figure 4. Gaelic acid, found extensively in fermented tea, can undergo a similar reaction to form purpurogallincarboxylic acid.The thyroxin grouping of the collocations can react in a similar manner to paroxysmal and it is therefore, not surprising that compounds such as paleontologist, figure 5, are found to be present in black tea 6 . It is also found that the catechist can take the place of one molecule of reactant in the purloining reaction. Thus, catechist can react with Gaelic acid to form diphtheria acids, figure 6, but, more importantly, one molecule of catechist is capable of reacting with one molecule of collocating, again in a purloining type reaction 2 .The product is known as deflating and the structure is shown in figure 7. Deflating and its gallant esters are really important orange-red coloring matters in black tea constituting some 2% by weight on a dry basis. However, by weight, the most important group of coloring matters in black tea is that known as therapeutics constituting more than 10% 7 . Their structure is still unknown but they may also Evaluation of tea Tea is evaluated under five headings strength, color, modishness, aroma and quality.Strength is a measure of the total concentration of deflations and therapeutics and, since they are responsible mainly for the color of tea, with small contributions from paleontologists and products of November 1979 3 TEA continued non-enzymes browning, color and strength are related. However, the assessment of color is more a measure of the brightness of the color rather than total color and so is a measure of the bal ance between the deflations and therapeutics, the former contributing sensory brightness and the latter the depth 8 .The boundary of popularization of tea polyphonys depends on such factors as time and temperature, more extensive popularization giving rise to reduction of solubility. The polymers combine readily with caffeine and the result on cooling is known as creaming, the compounds so formed tending to separate out. This is particularly undesirable in teas intended for making iced tea. Creaming can be assessed through the cream index which is determined by deliberate coagulation with acid.The astringency of tea is largely dependent on the amount of contrapuntal compounds present, the degree of oxidation of the tea flavors and particularly by the amount of Gaelic acid groups present on the flavors and their oxidation products. Caffeine is reported to improve the briskness of tea and milk or lemon Juice may modify the taste of the polyphonys 2 . The overall quality of a tea inf usion may also be related to he proportions of deflating and therapeutics present and also to the sum of their concentrations.The aroma of tea is not related to tea polyphonys but is determined by the volatile components. Some three hundred compounds have been identified in black tea and recent discoveries are listed in the latest review 2 . They comprise leaderless, stones, esters, pyridines, paralyzes, thistles, squishiness, aromatic amines, amides and other compounds. The formation of carbonyl compounds is a result of Stretcher degradation reactions between amino acids and oxidized flavors according to usability stresses the importance of the formation of amino acids during the withering stages of tea manufacture.Tea leaves, being photosynthetic organs, also contain a significant amount of cartooned and important black tea aroma components are probably produced as a result of the oxidative degradation of carotids. The oxidation of unsaturated fats may also contribute to flavor. C onclusion The most important stage of black tea manufacture involves enzymes oxidation of flavor substrates. Demerit flavors and particularly deflating are important contributors to tea quality together with the higher polymers known as heartburning. It is worth noting, however, that condensation does not stop when the enzyme is inactivated during firing.

Implications of Pure Food Act in Bangladesh

University of Dhaka Faculty of Business Studies segment of Marketing IMPLICATIONS OF PURE FOOD arrange IN BANGLADESH Submitted to Shehely Parvin Assistant Professor Submitted by NADEEM NAFIS 4119044 LETTER OF TRANSMITTAL 2 Adulteration runs rampant in the country. Dangers lurk in every nutrition items. From ve compassables, fish, draw, fruit, sweetmeats, meth cream, to spices, nothing is safe. Packaged and bottled drinks, both loc everyy produced and imported, with harmful ingredients and chemics ar being sold in the grocery. M either of the dry nutriment items procurable in the market ar being produced in bewildering unhygienic locations.Oblivious of the dangers lurking in the everyday fargon items, pargonnts now ask their children to eat feeds that contain vitamins, iron and calcium. Though there is a law but still no effect or it is ineffective. However in doing this report I feel luck to aw be myself and eventually it forget fade me knowledge to make aware forme r(a)s people around me. I would like to give a big thanks to Shehely Parvin, Assistant professor of Department of Marketing, University of Dhaka and course t to each oneer of MKT-510- Business milieu. This course made me to at a lower placetake the responsibility of preparing a project on Implications of pure nutrition figure in Bangladesh.This report is required as a part of bring throughing the objectives of a project course (MKT-510) Nadeem Nafis 41119044 MKT-510 EXECUTIVE SUMMARY pabulum adulteration in the country has sham alarming proportions. Experts in medical biology point come on that consumption of adulterated sustenance continues people with kidney dysfunction, diabetes and cardiac problems. They further point out that champion of the important reasons for infertility is the presence of residues of pesticides, growth hormones, heavy metals and mycotoxins in our sustenance. The main reason for this is that our farmers are not properly trained in the use of ch emical fertilisers.Absence of effluent treatment plants on one hand (ETP) and lack of training of the farmers, the f work outory wastes, fertiliser and pesticide residues are drained out at give into the farmlands, lastly contaminating the farm at large. A count by the bring in of reality health revealed that more than 50% feed proves including water which they had tested were adulterated. correspond to D. G. , BSTI the production of contaminated imbibition water has been increasing in the country. BSTI revealed that about 1,000 drinking water factories exist in the country, only 400 of which collapse licenses from the BSTI.Bottlers of drinking water factories set out mushroomed with little regard to compliance of hackneyed or BSTI license. Despite BSTI bearcelling the licenses of 139 bottling factories in the last 18 months, there has been no news in setting up new factories in new locations. The result Children and aged people are facing constant threat of diseases ev en with the bottled water produced by these factories. Textile dyes are being randomly utilise to colour sweetmeats like kalojam, chamcam, pantua cakes and pastries. Urea fertiliser is apply for whitening puffed rice.A section of factory owners, through with(predicate) use of new(prenominal) low type crude and mustard greens greens colour, continue to market mustard embrocate. Sadly, in intimately elusions they are apply allyl isothiocyanate to give off a mustard cover color extra bite. 3 MKT-510 When the import of soyabean oil becomes uncertain or the price shoots up globally, the topical anaesthetic market manipulators utilise to dishonest means. Unscrupulous millers resort to mixing soyabean oil with scant(p) quality palm oil or super oil. In the domain of fruits and vegetables there prevails a total anarchy. Gullible consumers are buy fruits, locally produced or imported, from malls not realising what they are bargaining for.M any people in the country let stop ped buying fruits, especially mangoes from the city markets after watching the destruction of formalin and ethofen-laced mangoes and grapes by the fluent courts on TV. Papya and bananas are maudlinly ripened by chemicals like ethylene oxide and formalin. Experts in medical biology point out that ethylene oxide is carcinogenic and when used over diet might invite a disaster. The key prevailings of the EPA study group suggest that many children whitethorn initiate cancer some clock during their lifetime as a result of the pesticide or toxic-laden products they consume.The test conducted by BSTI-run mobile courts on fruit specimens like mango, banana, lichis and jackfruit collected from Badamtali, Amin bazaar and Karwan bazar show the presence of formalin and ethofen, which in the short term go out exertion diarrhea, food poisoning and gasolinetrointestinal disorder but in the long-term will accumulate to serious health implications. search is considered an essential protei n for people of all categories and ages. Many fish sellers spray fish with formalin (formaldehyde gas mixed with methyl alcohol), an organic chemical, usually used for preserving tissues.It makes the fish get on stiff and impudent for a longer period of time. Regular intake of much(prenominal)(prenominal)(prenominal)(prenominal) adulterated fish and vegetables might cause cancer. The month of Ramadan will bring more such woes for Muslims because of the excessive fried items sold for a month. A section of restaurant owners use refined engine oil to fry chickens, kabab, peaju and potato crisps. Engine oil used as cooking ingredient makes food tasty, claim a section of the restaurant 4 MKT-510 owners. Defying health department regulations, many restaurant owners and bridle-path vendors use leftover cooking oil.This profits the peroxide limit of the oil, turning it toxic. The NRDC report goes on to charge that the governments of the countries surveyed are failing to adequately pr otect the youngsters from such dangers. accustomed the fact that children are consuming toxic food, they are likely to be more vulnerable than adults. Their organs may not be as expeditious in removing toxic chemicals. In Bangladesh, we withdraw allowed both pollution and food pollution to run riot. No agency otherwise than BSTI has conducted any exam of the pesticide-residue levels or toxic chemicals in the food market.With a totally inefficient monitoring system, just having tough laws is not enough to keep unscrupulous tackrs from tampering with food items. BSTI sources revealed that it conducted 1,039 mobile courts across the country in seven months from July last year to February this year and detected rampant malpractice and adulteration in the food production centres. well-nigh Tk. 23. 8 million were realised as fine during the drives while 1,086 chances were filed and 66 people were sent to jail. harmonize to DG, BSTI, adulteration problem could be affirmled easily if the DCC performed its trouble properly.The DCC is supposed to do so instead of BSTI.. DCC have their own magistrates while BSTI has to hire magistrates from the district administration. Despite the virginal Food Ordinance 2005, there was hardly any effort to enforce it. Even when the countrys apex court issued orders again in 2009 for setting up food court and one food exam centre in every district, no effort was taken to implement it. With 50million people in the country known to be afflicted with complicated diseases by taking adulterated food, the administration has got to be scary.Given the political will, it is not very difficult to control this nefarious business by a handful of traders out to kill people slowly through poison simply for minting money. 5 MKT-510 God forbid What will happen if one of their near relations get affected with some deadly diseases by taking such adulterated food? 6 MKT-510 CONTENTS Description Page 9 9 10 11 12 12 14 15 16 17 18 19 20 20 23 27 29 30 30 30 7 1 1. 1 1. 2 Introduction Background of the report Scope of the report 2 2. 1 2. 1. 1 2. 1. 2 2. 1. 3 2. 1. 4 2. 1. 5 2. 2 Food guard A public health priorityMajor issues in food rubber eraser Microbiological hazards Chemical hazards Surveillance of food borne dieses New technologies Capacity building magnificence of food refuge 3 3. 1 3. 1. 1 3. 1. 2 3. 1. 3 3. 1. 4 Food safety & quality control textile in Bangladesh Laws , regulations & standards Laws & regulations Bangladesh pure food ordinance, 2005 in detail Analysis of food Bangladesh food standards 4 4. 1 4. 1. 1 Implications of pure food act in Bangladesh Using chemicals & industrial dyes to look food odoriferous & tasty Arsenic phosphorous & the carbide produces acetylene gasMKT-510 4. 1. 2 4. 1. 3 4. 1. 4 4. 1. 5 4. 1. 6 4. 2 4. 3 4. 4 Fish in kitchen market are stored in formaldehyde Condense take out Sulphuric caustic & industrial dyes methanal Do you have formaldehyde related symptoms? Adulterate d food The drive against adulterate food Laboratory analysis of food 31 32 34 35 36 38 40 42 44 44 46 47 48 50 8 5 5. 1 5. 2 5. 3 Implementation of food ordinance electric pig & inspection Efforts by NGOs WHO/FAO supported food safety program in Bangladesh 6 7 Conclusion & Recommendations References MKT-510 1. INTRODUCTION 1. Background of the Report 9 Food safety legislation should be veritable and updated taking into consideration detail needs of consumers and food producers, development in technology, emerging hazards, changing consumer demands and new requirements for trade, harmonization with international and regional standards, obligations infra the World Trade Organization (WTO) agreements, as well as social, religious and cultural habits. The implementation of food safety legislation throughout the food chain is essential in establishing an effective food safety system.Effective national food control systems are essential to protect the health and safety of domestic con sumers. They are in like manner critical in enable countries to assure the safety and quality of their foods entering international trade and to ensure that imported foods conform to national requirements. The new global environment for food trade places considerable obligations on both importing and exporting countries to strengthen their food control systems and to implement and enforce risk-based food control strategiesThe pure Food proceed 2005 is the Bangladeshi food legislations that form the backbone of the food safety programme. The objective of the pure Food Act 2005 is to ensure that the public is protected from health hazards and subterfuge in the preparation, cut-rate exchanges event and use of foods and for matters connected therewith. MKT-510 1. 2 Scope of the report there are numerous types of implications are now occurring against pure food act of Bangladesh but we are unable to depict all of these fields of events. However in this report the major(ip) concerns are delicately depicted.Again due to time, information & synchronisation stricture all details are not fully exposed. that in general if one goes through this report then he/she will find very interesting & can l construct the tinge not only on our society but overly on the rest of the world. 10 1. 3 Objective of the Study This report has an objective to study, measure and analyze the implication, implementation & performance of Bangladesh Pure Food Ordinance, 2005. This report has divided into five major chapters, mainly focuses on 1. To know about Pure food act of Bangladesh 2. Implications of pure act in Bangladesh 3.Recommendations for proper implementation of pure food act MKT-510 2. FOOD SAFETY A PUBLIC HEALTH PRIORITY Safe food erects to health and productivity and provides an effective platform for development and poverty alleviation. concourse are bonnie increasingly concerned about the health risks posed by microbial pathogens and potencely hazardous chemicals in f ood. Up to one-third of the populations of authentic countries are affected by food borne affection each year, and the problem is likely to be even more widespread in create countries.The poor are the more or less susceptible to ill-health. Food and waterborne diarrhoeal diseases, for example, are pointing causes of illness and death in less developed countries, killing an estimated 2. 2 million people annually, most of whom are children. 11 Diarrhoea is the most common landplace symptom of food borne illness, but other serious consequences include kidney and liver-colored failure, brain and neural disorders, and death. Food safety refers to the potential hazards associated with food that can cause ill-health in tender-hearteds. legitimate of these hazards are naturally-occurring (for example aflatoxins in groundnuts), whilst others occur through contamination (for example pesticide residues in fruit). The potential hazards associated with food include the following (Unneveh r and Hirschhorn, 2000 WHO, 2002a) Food safety is of particular concern in a ontogeny country condition not only because of the high prevalence of food-borne illness and other hazards associated with food, but also because of the considerable economic and social costs that, in turn, reflect rife levels of economic development. MKT-510 2. MAJOR ISSUES IN FOOD SAFETY Food borne illness can be caused by microbiological, chemical or physical hazards. The nature and expiration of these risks are being elucidated by an increasing body of scientific data, although several areas of information gathering, such as the surveillance of food borne illness, need to be strengthened. thither is also mounting concern about new technologies and especially the introduction of genetically modified organisms into the food supply. 12 2. 1. 1 Microbiological hazards Food borne illness caused by microorganisms is a large and growing public health problem.Most countries with systems for reporting causa l agents of food borne illness have documented significant increases over the past few decades in the incidence of diseases caused by microorganisms in food, including pathogens such as Salmonella, Campylobacter jejuni and enterohaemorrhagic Escherichia coli, and parasites such as cryptosporidium, cryptospora, trematodes. Approximately 1. 8 million children in developing countries (excluding China) died from diarrhoeal disease in 1998, caused by microbiological agents, mostly originating from food and water.One soul in 3 in industrialized countries may be affected by food borne illness each year. In the USA, some 76 million cases of food borne illness, resulting in 3,25,000 hospitalizations and 5,000 deaths, are estimated to occur each year. There are only limited data on the economic consequences of food contamination and food borne disease. In studies in the USA in 1995, it was estimated that the annual cost of the 3. 312 million cases of food borne illness caused by seven path ogens was US $6. 535 billion.The medical costs and the value of the lives lost during just five food borne outbreaks in England and Wales in 1996 were estimated at UK? 300700 million. The cost of the estimated 11 500 daily cases of food poisoning in Australia was calculated at AU$ 2. 6 billion annually. The increased incidence of food borne disease due to microbiological hazards is the result of a multiplicity of factors, all associated with our libertine-changing world. Demographic profiles are MKT-510 being altered, with increasing proportions of people who are more susceptible to microorganisms in food.Changes in farm practices, more extensive food distribution systems and the increasing preference for meat and poultry in developing countries all have the potential to increase the incidence of food borne illness. Extensive food distribution systems raise the potential for rapid, widespread distribution of contaminated food products. Changes in food production result in new types of food that may harbor less common pathogens. Intensive animal husbandry technologies, introduced to minimize production costs, have led to the emergence of new zoonotic diseases, which affect benignants.Safe disposal of manure from large-scale animal and poultry production facilities is a growing food safety problem in much of the world, as manure frequently contains pathogens. Changes in eating patterns, such as a preference for fresh and minimally process foods, the increasingly longer interval between processing and consumption of foods and the increasing prevalence of eating food prepared outside the home all contribute to the increased incidences of food borne illness ascribed to microbiological organisms. The emergence of new pathogens and Pathogens not previously associated with food are a major public health concern.E. coli O157H7 was identified for the kickoff time in 1979 and has subsequently caused illness and deaths (especially among children) owing to its presence in ground beef, unpasteurized apple cider, take out, lettuce, alfalfa and other sprouts, and drinking-water in several countries. Salmonella typhimurium DT104 has developed resistance to five unremarkably prescribed antibiotics and is a major concern in many countries because of its rapid spread during the 1990s. These changes in microbiological hazards in foods have been acknowledge by the World wellness Assembly and by Codex.The 22nd session of the Codex Alimentarius Commission and the 45th Codex Executive Committee requested FAO and WHO to convoke an international expert advisory body akin(predicate) to the Joint Expert Committee on Food Additives (JECFA) and the Joint Meeting on Pesticide Residues (JMPR) on the microbiological aspects of food safety to address in particular microbiological risk appraisal. The results of these risk assessments will provide the scientific buttocks for measures to reduce illness from microbiological hazards in foods. 13 MKT-510Effective focu ssing of microbiological hazards is enhanced through the use of tools such as Microbiological Risk Assessment (MRA) and Hazard Analysis and Critical authority Point (HACCP) systems. Sound microbiological risk assessment provides an understanding of the nature of the hazard, and is a tool to set priorities for interventions. HACCP is a tool for process control through the identification of critical control points. The ultimate closing is repairment of public health, and both MRA and HACCP are means to that end. 14 2. 1. 2 Chemical hazardsChemicals are a significant source of foodborne illness, although effects are very much difficult to link with a particular food. Chemical contaminants in food include natural toxicants such as mycotoxins and marine toxins, environmental contaminants such as mercury, lead, radionuclides and dioxins, and naturally occurring chemicals in plants, such as glycoalkaloids in potatoes. Food additives and nutrients such as vitamins and essential minerals , pesticide and veterinary drug residues are deliberately used to increase or improve the food supply, but assurance must first be obtained that all such uses are safe.Chemical contamination of food can affect health after a single exposure or, more oft, after longterm exposure however, the health consequences of exposure to chemicals in food are much inadequately understood. While assessments of the risks associated with exposure to pesticides, veterinary drugs and food additives are usually supported by extensive information, fewer data are available on the toxicology of contaminants in food. New understanding of the potential for chemicals to affect the immune, endocrine and developing nervous systems should continue to be incorporated into hazard characterizations of chemicals in food.Risk assessments must take into pecker the potential risks of sensitive population groups such as children, pregnant women and the elderly. They must also address concern about accumulative, low level exposure to multiple chemicals. Testing procedures and other methods of assessment for adequate evaluation of these potential risks are being developed and validated. Estimates of the exposure of specific subpopulations are often hampered by inadequate data on dietary intake and on levels of contamination of food.This lack of information is exacerbated in developing countries, where MKT-510 little reliable information is available on the exposure of their populations to chemicals in food. Public awareness about chemicals in food is relatively high, and consumers continue to express concern about the risks to health due to the deliberate addition of chemicals to food. change magnitude concern is also being expressed about the introduction of contaminants into the food chain from industrial pollution of the environment.Recognition that some pesticide residues and other chemicals may affect the hormonal system has further heightened public concern about persistant organic pollut ants (POPs). The challenges for risk assessment of chemicals include consideration of susceptible populations such as children, pregnant women and the elderly, cumulative low-level exposure to multiple chemicals and effects on fetal neural development. Work is needed to develop and validate methods to evaluate these potential risks adequately.The Global Environment Monitoring System Food Contamination Monitoring and Assessment Programme (GEMS/Food) database should be expanded to include more countries and more comprehensive data on the food intake of subpopulations and on the concentrations of contaminants in food commodities. Improved risk assessments with minimized uncertainty will provide a better, more acceptable basis for international and national standard setting and reduce concern about the safety of food. 15 2. 1. 3 Surveillance of food borne disease Outbreaks of foodborne disease close in media attention and raise consumer concern.However, cases of foodborne illness occu r daily in all countries, from the most to the least developed. As most of these cases are not reported, the true proportionality of the problem is unknown, and efforts to secure the resources and support necessary for the identification and implementation of effective solutions often fail. Effective control of foodborne disease must be based on evaluated information about foodborne hazards and the incidence of foodborne disease. Development of a strategy to reduce foodrelated risks requires knowledge about the current levels of foodborne disease in Member States.It must also be based on an appreciation of the targets and time-frame for improving food safety. This should be an on-going process, in which new targets are set when old ones are achieved, and progress should be monitored continuously in targeted surveys. MKT-510 The absence of reliable data on the burden of foodborne disease impedes understanding about its public health importance and prevents the development of risk-ba sed solutions to its management. advanced strategies and methods are needed for surveying foodborne disease and food contamination.A laboratory-based surveillance system should be based on sentinel sites and regional and/or international laboratory networks. A necessary prerequisite for risk-based strategies based on optimized surveys is an interdisciplinary approach involving strong collaboration among all sectors dealing with foodborne disease surveillance and food safety in the health sector. 16 2. 1. 4 New Technologies New technologies, such as genetic engineering, irradiation of food, ohmic heating and modified atmosphere packaging, can be used to increase agricultural production, extend shelf life or make food safer.Their potential benefit for public health is wide for example, genetic engineering of plants has the potential to increase the nutrient content of foods, decrease their allergenicity and improve the efficiency of food production. However, the potential public he alth effects of these technologies have raised concern globally during the past decade. Some new technologies benefit the health and economy of communities and contribute to sustainable development. However, countries should be provided with the results of objective, rigorous assessments of the potential risks associated with these technologies forward being asked to accept them.Moreover, countries should be assisted in developing capacities to evaluate such results. The basis for the safety assessments should be easy to understand and well communicated, so that the public can be involved at the early stages of this process. The evaluation should be based on internationally agreed principles that include factors other than considerations of safety and risk, such as (health) benefits, socioeconomic factors, ethical issues and environmental assessments.These considerations should be developed with other WHO partners such as FAO, the United Nations Environment Programme (UNEP), the Or ganisation for economic Co-operation and Development (OECD) and the World Bank. MKT-510 2. 1. 5 Capacity building Most developed countries continue to expand the capacity to protect their populations from exposure to unacceptable levels of microorganisms and chemicals in food. Public awareness of the risks involved is relatively high in these countries, and many governments have made clear commitments to improve food safety.Developing countries have many competing priorities in their health agendas, and food safety has not, in the past, been recognized as a vital public health issue. However, it is becoming clear that foodborne disease has a significant impact on health. The globalization of the food trade and the development of international food standards have also raised awareness of food safety in developing countries. Placing food safety on the political agenda is the first vital step in reducing foodborne illness. The consumption of locally produced food is more common in dev eloping countries.Fewer processed and packaged foods are available, large volumes of fresh food are traded in traditional markets, and food eaten outside the home is typically prepared by street vendors. Most of the concern for food safety is related to inappropriate use of agricultural chemicals, poor storage of food, an absence of food inspection, lack of infrastructure such as potable water and adequate refrigeration and lack of awareness about food safety and hygiene. Many developing countries are poorly equipped to respond to existing and emerging food safety problems.They lack technical and financial resources, an effective institutional framework, trained manpower and sufficient information about the hazards and risks involved. The risks are especially great in countries where low national income coincides with rapid industrial and agricultural development. 17 MKT-510 2. 2 Importance of Food Safety Food safety and sanitation are considered to be a key issue to ensure overal l food security in Bangladesh. Food is the major source of human exposure to pathogenic agents, both chemical and biological (viruses, parasites, bacteria), from which no individual is spared.The importance of food safety stems from (1) food being the primary mode of transmission of infectious disease (2) the intricate linkage with development- governs individual and community health, national productivity, and promotes export potential & thus earn foreign exchange (3) emerged as prominent sources of conflict in international agricultural trade. 18 Biotechnology has raised some food safety concerns as new scientific methods to assess the safety of food derived from biotechnology have yet to be developed and agreed upon internationally. In Bangladesh 90 % tube rise up of 61 districts (out of 64) are contaminated with arsenic. Urban population are gradually shifting from cereal-based diets and would likely generate a demand for fish, livestock, horticultural, forest produce as wel l as processed items, in turn necessitating safety load of associated transport, storage and marketing infrastructure. MKT-510 3. Food Safety and Quality Control Framework in Bangladesh 19 Bangladesh has achieved a significant progress in health & nutrition of the people. In spite of this progress, still the infant mortality rate is 51/ green and maternal mortality ratio is 3/1000 livebirths.Some one third of the children born with low birth weight and only 11. 5 % of preschool age children are nutritionally normal. Diarrhoeal diseases is one of the major public health problems in the country. Some two third of these diarrhoeal diseases are food and water borne. At present, more than 30 million people are facing arsenic problem in drinking water and some 70-80 million people are threatened with the problem. Bangladesh is yet to develop a unified Food Safety Administration System and to formulate a Food Safety Policy.But it has a subject field Food and Nutrition Policy where attenti on has been given on food safety. There are significant activities in food safety and quality control are going on in the country. A number of Ministries, Departments and Agencies are involved in these activities with a major responsibility of the Ministry of Health and Family Welfare (MOHFW) which has a unique infrastructure to deliver its services throughout the country. Under this Ministry, Management Information System on food safety and food borne illnesses is some point integrated with the Primary Health Care Programme.It may be mentioned here Bangladesh has signed the WTO Agreement. In Bangladesh, the food safety and quality control framework consists of Laws, Regulations & steps, Administration & limited review and Laboratory analytical services. MKT-510 3. 1 LAWS, REGULATIONS AND STANDARDS 3. 1. 1 LAWS AND REGULATIONS 20 (a) The Bangladesh Pure Food Ordinance, 1959 This is an ordinance to provide better control of the manufacture and sale of food for human consumption. N ow, this Ordinance is under revision as The Bangladesh Pure Food (Amendment) Act, 2004. Under this Act, it has been proposed to constitute a national Food Safety Council headed by the Ministry of Health and Family Welfare as well as to establish Food Courts. (b) The Bangladesh Pure Food Rules, 1967. In this Rule, there are generic standards for 107 food products. Now, this Rules is under revision. (c) The Special Power Act, 1974 (Act No XIV of 1974-as modified up to the 31st July, 1978) An Act to provide special measures for the prevention of certain prejudicial activities, for more speedy trial and effective penalization of certain grave offensive activitys. (d) The Food Grain Supply (Prevention of Prejudicial activity) Ordinance, 1956 (Ord. xvi of 1979) This ordinance provides special measures for prevention of prejudicial activity relating to the storage, movement, transshipment, supply and distribution of food grains. It provides basis for the protection of senseless statemen t or information. (e) The Bangladesh Standards and Testing organisation Ordinance, 1985 This ordinance is to establish an Institution for standardization, testing, metrology, quality control, grading and marking of goods. Within the framework of this ordinance, Government has established the Bangladesh Standards and Testing Institution (BSTI).One import task is to certify the quality of commodities, materials, whether for local consumption, export and import. The Ordinance has been amended as The Bangladesh Standards and Testing Institution (Amendment) Act, 2003. Currently, BSTI is developing a Policy on Labelling. BSTI is the Codex Focal Point for Bangladesh. MKT-510 (f) The Radiation Protection Act, 1987 Under this Act, the Institute of Food and Radiation Biology (IFRB) of Bangladesh atomic Energy Commission is primarily involved in food irradiation research and development in the country. g) The ace Deficiency Disorders Prevention Act, 1989 The Government has enacted The Iodin e Deficiency Disorders Prevention Act, 1989 for universal salt iodisation & banned noniodised salt from market, aimed at virtual elimination of IDD from the country. (h) The Essential Commodity Act, 1990 The purpose of administering this act is to stable, maintain or increase supply of essential commodities including foodstuffs. The mandate of Essential Commodity Act also includes broad spectrum of broad spectrum of activities like storage, transport, distribution, disposal, acquisition, use or consumption of any essential commodity. i) Fish and Fish product (Inspection and Quality Control) Rules, 1997 This section of the Fish and Fish products (Inspection and Control) Ordinance 1983 (Ord xx of 1983) and in conjunction with fish and fish products Inspection and Quality Rules 1989, and other related provisions made there under, the Government has made the Rules Fish and Fish product (Inspection and Quality Control) Rules, 1997. These Rules are basically meant to develop quality impro vement to promote export of trade. The quality control of fish and fish products in the country has earned reputation of the importing countries. j) Laws and Regulations In addition, a number of other Laws and Regulations are existed in the country to ensure the safe and quality food viz. The Animal Slaughter (Restriction) and Meat Control (Amendment) Ordinance,1983 (it is under revision)The Pesticide Ordinance,1971 & the Pesticides Rules,1985Destructive Insects and Pests Rules (Plant Quarantine),1966,amended up to 1989Agricultural Products Market Act,1950 (revised in 1985)Fish Protection and Conservation Act,1950 (amended in 1995)Marine Fisheries Ordinance 1983 and 21 Rules,1983Procuremnet Specifications, Ministry of Food, Rice Mill Control Order etc.To protect the consumers rights and privileges a new Act i. e. Consumers Protection Act, 2004 is to be passed soon. There are also a number of policies i. e. Bangladesh Food and Nutrition Policy, MKT-510 1997 and National Plan of Actio n on Nutrition, National Agricultural Policy, 1999 Integrated Pest Management Policy, 2002 etc are linked with the countrys food safety and quality control. (h) Pure Food Act, 2005 Finding huge ir fixingities and unhygienic situation in the food sectors, the government has formulated a new law, the Pure Food Act, 2005. 2 MKT-510 3. 1. 2 Bangladesh Pure Food Ordinance, 2005 in Details Manufacture and Sale of food Provisions regarding manufacture and sale of Food 23 1. Prohibition of manufacture or sale of food not of proper nature, substance or quality (1) No person shall directly or indirectly (a) Manufacture or sell any obligate of food which is adulterated, or (b) Sell to the prejudice of the purchaser any article of food which is not of the nature, substance or quality demanded by the purchaser. 2) An offence shall not be deemed to have been committed if the article of food contains the normal constituents and if any innocuous substance or ingredient has been added thereto, if s uch substance or ingredient (i) is required for the production or preparation of such article as an article of commerce in a condition fit for drug peddler or consumption, and (ii) is not so added fraudulently to increase the bulk weight or measure, or to conceal the inferior quality, of such article Provided that the admixture of such substance or ingredient does not render such article to be injurious to health . Prohibition of sale or use of noxious or dangerous chemicals, intoxicated food colour, etc No person shall directly or indirectly sale any food in which poisonous or dangerous chemicals or ingredients or additives or substances like calcium carbide, formalin, pesticides DDT (dichloro-diphenyl-trichloroethane ), PCBs (polychlorinated biphenyl oil) etc. or intoxicated food colour or flavouring matter has been used in any food which may cause injury to human body. . Prohibition of manufacture or sale of food not of proper standard of purity No person shall, directly or ind irectly manufacture or sell any milk, butter, ghee, wheat flour (that is to say, maida, atta or suji) or mustard or any other rape seed oil, or any other article of food which are not of proper standard of purity. MKT-510 Standard of purity of milk or skimmed milk or condensed milk or sterilized ilk or desiccated milk (1) In the case of milk other than skimmed, condensed, sterilized or desiccated milk,(a) the species of animal from which the milk is derived shall be specified by the seller in such manner as the local authority may direct by general or special order in this behalf(b) the article sold shall be the normal, clean and fresh secretion obtained by the complete milking of the udder of a healthy animal of the species specified, not earlier than seven days after the calving and freeing of the colostrums of such animal and (c) the article sold shall, whether such secretion has been processed or not, be an article from which no ingredient has been extracted and to which no wate r or other substance (including any preservative) has been added and which contains the normal constituents prescribed under clause (a) or sub-section (1) of section 5. 24 2) In the case of skimmed milk,(a) The container shall be labelled and tag in such manner as may be prescribed (b) The article sold shall contain such proportion of the constituents of milk as mayhap prescribed and (c) The place at which such article is sold shall be specified by the seller in such manner as the local authority may direct by general or special order in this behalf. (3) In the case of condensed, sterilized or desiccated milk,(a) The container shall be hermetically close, labelled and marked in such manner as may be prescribed and (b) The article make or sold, as the case may be, shall contain such proportion of the constituents of milk as may be prescribed. Standard of purity of butter In the case of butter, the article manufactured or sold, as the case may be, shall be exclusively derived from the milk or cream (other than skimmed, condensed, sterilized or desiccated milk or cream) of a cow MKT-510 or buffalo or both, and may be with or without salt and with or without the ddition of any innocuous colouring matter, and shall not contain a greater proportion of water than may be prescribed. Standard of purity of ghee In the case of ghee (that is to say, clarified milk fat), the article manufactured or sold, as the case may be, shall contain only substances (other than curds) which are prepared exclusively from the milk of cows or buffaloes or both, and shall fulfil such other conditions as may be prescribed. 25 Standard of purity of wheat flour In the case of wheat flour (that is to say, maida, atta or suji), the article manufactured or sold, as the case may be, shall contain only substances which are derived exclusively from wheat, and shall fulfill such other conditions as may be prescribed.Standard of purity of mustard or any other rape seed oil In the case of mustard o r any other rape seed oil, the article manufactured or sold, as the case may be, shall be derived exclusively from mustard or any other rapeseed, as the case may be, and shall fulfill such other conditions as may be prescribed. 5. Prohibition of manufacture or sale of anything similar to or resembling an article of food No person shall, directly or indirectly and whether by himself or by any other person acting on his behalf, manufacture or sell anything similar to or resembling an article of food notified or under any name which so resembles the ordinary name of such article of food as to be likely to deceive the public or which is in any way calculated to mislead the public as to the nature, substance or quality of that thing. 6.Prohibition of memory adulterants in places where food is manufactured or sold A person cannot keep or sell adulterants near the set forth of manufacturing process of food. If any assortment of adulterants is undercoat near a food premise or shop then the owner will be accused for breaking the law if the opposite word cannot be proven. No person shall keep Guzi (niger seed) in any manufactory or shop. No person shall keep any quantity of white oil except under a license granted by a local authority. MKT-510 7. Prohibition of sale of diseased animals and unwholesome food intended for human consumption No person shall sell for human consumption any living thing which is diseased or unsound or sell or manufacture any other article of food intended for human consumption which is unwholesome or unfit for human consumption. 26 8.Prohibition of use of false labels No person shall, directly or indirectly use labels which falsely describes that the article is to mislead as to its nature, substance or quality. 9. Registration of certain premises The premises used for manufacturing, storing or selling food must be registered from authorized body. 10. Special provisions for seller of Ice cream and some other food The manufacturer and seller of certain dry food such as ice cream, ice, pickles, sweets, cake, biscuits, bread, flour, pulses etc must clearly write their address on the signal and the transport the use to delivery. Prohibition of the keeping of bread-stuffs, etc, otherwise than in covered receptacles.No milk, bread-stuffs, cake, pastry, sweetmeats, confectionery or other article of food intended or commonly used for human consumption without further preparation by cooking shall be sold, exposed or unplowed or hawked about or stored for sale unless they be kept properly covered or otherwise guarded to the satisfaction of the local authority, so that they shall be protected from dust, dirt and flies 11. Certain diseased person not to manufacture, sell or touch food No person, who is suffering from leprosy, tuberculosis or any other disease which may be notified by the Government in this behalf, shall manufacture or sell any article of food, or will fully touch any such article which is for sale by any other p erson. MKT-510 3. 1. 3 ANALYSIS OF FOODProvisions regarding analysis of food 1. Right of purchaser to have article of food examine or otherwise examined A person who has purchased any article of food shall, on payment of such fee as may be prescribed, be entitled to have a take of such article analyzed or otherwise examined by the public analyst institute for the area in which the purchase was made, and to receive from such public analyst a certificate in the form provided in the Schedule, specifying the result of the analysis or examination. 27 2. Providing samples for examination is obligatory Any Govt nominated person can order the buyer to sell certain products to him for the purpose of examination.He can also ask for the sample of the products to be kept for sale or transport or store. 3. Procedure for obtaining analysis or examination A person who intends to have analyzed or otherwise examined a sample shall-(1) forthwith notify in writing his intention to the person who so ld or surrendered the sample(2) divide the sample into three parts, and mark, seal or fasten each part One part to the person who sold the sample, or One part to the consignor, whose name and address appear on the container of the article, One part for purposes of future comparison and(3) thereafter submit within seven days one part to the public analyst appointed for the area in which the sample was sold or surrendered. 4.Duty of public analyst to supply certificate of analysis Every public analyst to whom a sample has been submitted for analysis or bacteriological or other examination shall(a) Analyze or examine such sample or cause such sample to be analyzed or examined (b) not later than 14 days seven days in normal case and two days in case of emergency after the date on which he receives the sample, deliver to the person submitting it a certificate specifying the result of the analysis or examination, (c) Send a facsimile of the certificate to the local authority concerned . MKT-510 Provisions regarding inspection and seizure of food 1. Appointment of Inspector A person can be appointed as an inspector by the Govt or Govt monitor local authority. 28 2.Right to enter premises A person authorized, or an Inspector appointed, have the right to enter any premises at any hour of the day or night excluding the hours between midnight and day break. 3. Production of books, vouchers and accounts A person authorized, or an Inspector appointed, may by written notice require any person carrying on the trade or business in, or manufacturing or selling, any article of food, to produce before him for inspection all books, vouchers, accounts and other documents relating to such trade, business, manufacture or sale and every person on whom such notice is served shall comply with such requisition. 4. Power to seize food believed to be adulterated. The nominated person can inspect and examine the food any time (except midnight to dawn) and seize food believed to be adult erated 5.Destruction of seized living things and food The nominated person in front of two witnesses and with the written acknowledgement of the owner will destruct the seized food products MKT-510 3. 1. 4 Bangladesh Food Standards a. Under the Bangladesh Pure Food Ordinance, 1959 and the Bangladesh Pure Food Rules, 1967, there are 107 different generic, mandatory food standards. b. BSTI is the normalisation body in the country. There are 50 mandatory generic food standards of BSTI. In addition, there are some 250 optional standards for different foodstuff. BSTI is also adopting Codex standards. 29 MKT-510 4. IMPLICATIONS OF PURE FOOD ACT IN BANGLADESH 4. 1 Using chemicals and industrial dyes to look food fresh and tasty The bananas arrive at Sadarghat before first light.One by one the trucks roar into the crammed Ahsanullah Road that charts the banks of the Buriganga river on Dhakas southern edge. The bananas, piled high in the hold, are offloaded into the numerous warehouses that fall the streets. As the sky lightens up, the cargo is more visible. They are a deep green in colour and bitter to the taste. But by that similar afternoon, miraculously, these same bananas will be bright yellow and sweet. As the trucks pull away an army of workers, spray-cans on their shoulders enter the warehouses and start spraying the fruits stacked on the floor. It is a medicine that helps the banana ripen better and get a nice yellow colour, says one local wholesaler. 30 4. 1. Arsenic phosphorous and the carbide produces acetylene gas The chemical, it turns out, is Calcium Carbide, and is extremely hazardous to the human body because it contains traces of arsenic and phosphorous. Once dissolved in water, the carbide produces acetylene gas. Acetylene gas is an analogue of the natural suppuration agents produced by fruits known as ethylene. Acetylene imitates the ethylene and quickens the ripening process. In some cases it is only the skin that changes colour, while the fruit itself remains green and raw. When the carbide is used on very raw fruit, the amount of the chemical needed to ripen the fruit has to be increased. This results in the fruit becoming even more tasteless, and perchance toxic. We dont know what the name of the chemical is but it works like magic, he says. Just go to one of the pharmacies in the Dhaka medical examination College area and ask for medicine to ripe bananas, he adds. Visits to the neighbouring warehouses reveal that scores of banana wholesalers are MKT-510 development this same technique to transform cheaply bought light-green banana into a golden cargo, going on to supply it to Dhakas ever-growing appetite for sweeter, riper and bigger. Later in the morning, we visit one of the pharmacies in the DMCH area. They wont say what the chemical is but sure enough, it is cheap and widely available. The chemical, it turns out, is Calcium Carbide, and is extremely hazardous to the human body because it contains traces of arseni c and phosphorous. 31 4. 1. Fish in kitchen markets are stored in formaldehyde (used to preserve dead-bodies) The chemical fertiliser urea is used in our rice to make it whiter, fish in kitchen markets are stored in formaldehyde (used to preserve dead-bodies) to keep them fresh-looking, colours and sweeteners are injected into fruits, and Recent studies by the Food and Nutrition Institute, University of Dhaka, have also found Escherichia coli (E-coli), Salmonella, and Shigella bacteria in restaurant food and street food in the city. Eating contaminated food may cause diarrhoea, dysentery and other diseases. Finding bacteria is very common in the restaurant foods. But the more alarming thing is that the restaurant owners do not throw out the leftover oil from everyday cooking, using the same oil the next day. As a result the peroxide value of the oil increases and it becomes toxic ultimately (CAB) Bangladeshs only consumer rights group confirms that wholesalers do indeed use urea f ertiliser in rice to make it whiter.Comsumers who eat husk paddle processed rice (red rice) will also find themselves cheated, as artificially colored rice is also available in the market, say members of the watchdog. This is common knowledge, they say. While the rice is being processed, they use urea plant food in the rice to make it look more attractive, thus increasing its sale value, said Miftaur Rahman, a local rice dealer in Kawran Bazar, who claims his products are clean. Most of the red chilli powder used in the market is adulterated in most cases the spices are mixed with brick dust. Fine sawdust is also often mixed with cumin and other ground spices, say MKT-510 CAB members.Honey is also frequently adulterated, as lab tests have found sugar syrup is often mixed with honey to enhance the sweetness. Nowadays, pure butter oil and ghee are also very rare in the market. Dishonest traders use a soldiery of ingredients such as animal fat, palm oil, potato mash, and vegetable o il to produce fake butter oil. They even mix soap ingredients like steirian oil with ghee, to increase the proportions. 32 Rasogolla, kalojaam, and chamcham are the essential delicacies for all festivals in Bengali culture. But food and sanitation officers from the Dhaka City Corporation (DCC) say most of these mouthwatering sweetmeats, despite looking attractive in the shop displays, are made with adulterated ingredients and produced in a filthy environment.In a survey conducted by DCC officials found that 100 percent of examined samples of Rasogolla, kalojaam, curds, and sandesh were adulterated. Bangladeshs Pure Food Ordinance (1959) states that at least 10 per cent milk fat is mandatory in sweetmeat. But in most cases, the percentage of milk fat is not more than five per cent. 4. 1. 3 Condensed milk Three years after it first emerged that condensed milk produced by Bangladeshi manufacturers contained little or no milk and was in fact condensed vegetable fat, the companies are co ntinuing to supply their spurious product to the market on the strength of a High Court stay order on legal action against them. Brands like Starship, Danish, Goalini and Kwality are mostly producing condensed milk, which do not satisfy the BDS 896 1979 code of the Bangladesh Standard and Testing Institute (BSTI), said Shamsuzzoha, Information officer of Consumers Association of Bangladesh Bangladeshs only consumer rights group. From the test conducted by the Public Health Institute, it was found that these two brands have a bacterial count level of 76,000 and 25,000, respectively, he said. The maximum count of bacteria in a gram of condensed milk is 10,000. Despite the numerous test results, these brands continue to sell their adulterated products taking advantage of the fact that authorities tend to avoid their responsibilities at investigating such products and taking measures in ensuring MKT-510 consumer rights, he says.He explains that the BDS 8961979 quality insists the need o f actual cattle milk be condensed, mixed with sugar, then packaged and sold as condensed milk. According to the criteria, condensed milk should have a composition of 28 per cent solid milk, 8 per cent fat, 40 per cent sugar, 0. 3 per cent lactic paneling and count level below 10,000 bacteria in every gram of the milk. 33 The Milk and Dairy Product section committee of BSTI finalised the BDS standard for condensed milk on May 22, 1979. The quality was designed in accordance with the condensed milk manufacturing procedure discovered first by scientist Gail Borden in 1896. The committee had also kept in mind the necessity of the International Standards Organization (ISO) standards while formulating this particular standard.This standard was later approved by the Agriculture and Food Products Divisional Council of BSTI. These condensed milk lack the basic nourishing factors that natural milk has, said Zoha. He explained that natural milk consists of 80 to 90 per cent water. The rest in cludes protein, saturated fat, vitamin and calcium. The most important element is lactose, a special type of galactose that aids digestion in the human system, he explained. The other elements in milk are albumin, globulin, potassium, sodium, atomic number 53 and sulphur. All these elements make the consumption of a litre of milk equivalent to the consumption of 21 eggs, 12 kilograms of beef and 2. 2 kilograms of bread by a human, he said. As most of these brands are using vegetable fat and close-grained milk to produce condensed milk, consumers are missing out from the consumption of real condensed milk, he said. In a report published by CAB in December, 1995 it was found that Danish Condensed milk (Bangladesh) imports 125 metric tonne of powdered milk. When tested by the Bangladesh Atomic Energy commission it was found that the radioactivity levels in their milk is much higher than the stipulated limit. The high court verdict was against the sale and production of this powdered milk. We still cannot tell whether the company abided by the high court verdict, says one CAB official. Along MKT-510 with powdered milk, the brands are using Hoye powder, water, sugar, artificial colour, flavour and vegetable fat to produce condensed milk.Currently, 7,68,000 cans of condensed milk are sold daily. The daily demand shows the massive consumption of condensed milk and thus the immense health hazard being faced by the nation, says one CAB official 34 4. 1. 4 Sulphuric acid and industrial dyes Some sweetmeat makers from rural areas are unaware of the existence of food colouring and use only industrial dyes in their products. The dough makers in different parts of the country put sulphuric acid in hot milk to make it thicken quickly. They first put a paste of ground rice into the milk, followed by sulphuric acid to turn the milk into a thick dough within minutes, say DCC officials.In Dhaka City, famous sweetmeats brought from various parts of the country have been selling fast due to well-financed advertisement campaigns. Among these are Porabarir Chamcham, curds from Bogra, Rasogolla from Jessore, monda from Muktagachha, and Rosomalai from Comilla. In most cases, these sweetmeat are not what they seem, says Abdullah, a worker at a city sweetmeat outlet. Sources at the Bangladesh Standards and Testing Institute (BSTI) the government agency responsible for enforcing standards and issuing permits for the manufacture of processed foods admit that a wide variety of products such as soybean oil, butter oil and mustard oil are being sold in the market with fake BSTI seals.In recent weeks, laboratory reports have revealed that fruits are ripened artificially using calcium carbide while traces of organo-phosphorus an insecticide has been discovered in vegetables in kitchen markets. The nutritional elements that should be in fruits and vegetables, if adulterated with dyes and synthetic colours, are destroyed. Eventually the digestion of those poisonous f ruits or vegetables may cause diarrhoea, dysentery and even death, says Professor MKT-510 Sagormoy Barma, a nutritionist at Dhaka University. The long-term impact of eating those foods is cancer, Barma warns. Meanwhile children are fast becoming the greatest casualty of the widespread adulteration. If children dont get the vitamins and minerals from fruits and vegetables to rebuild tissues, the result could be severe malnutrition says Professor MQK Talukder, a paediatrician at the have Military Hospital (CMH). The most terrifying thing that can happen for not enriching a childs body with the right nutritional elements are lack of growth and damage to central nervous system, Talukder says. 35 4. 1. 5 Formaldehyde Ranked as one of the most hazardous compounds (worst 10%) to ecosystems and human health. Formaldehyde is a colorless, flammable, strong-smelling gas. It is an important industrial chemical used to manufacture building materials and to produce many household products.It is used in pressed wood products such as particleboard, plywood, and fiberboard, glues and adhesives, permanent press fabrics, paper product coatings, and certain insulation materials. In addition, formaldehyde is commonly used as an industrial fungicide, germicide, and disinfectant, and as a preservative in mortuaries and medical laboratories. In 1987, the U. S. Environmental Protection Agency (EPA) classified formaldehyde as a probable human carcinogen under conditions of unusually high or prolonged exposure (1). Since that time, some studies of industrial workers have suggested that formaldehyde exposure is associated with nasal cancer and nasopharyngeal cancer, and possibly with leukemia. In 1995, the International Agency for Research on crabby person (IARC) concluded that formaldehyde is a probable human arcinogen. Several NCI(National Cancer Institute, USA) studies have found that anatomists and embalmers, professions with potential exposure to formaldehyde, are at an increased risk for leukemia and brain cancer compared with the general population MKT-510 Mutagenic activity of formaldehyde has been demonstrated in viruses, Escherichia coli, genus Pseudomonas fluorescens, Salmonella typhimurium and certain strains of yeast, fungi, Drosophila, grasshopper and mammalian cells (Ulsamer et al. , 1984). Formaldehyde has been shown to cause gene mutations, single strand breaks in DNA, DNA-protein crosslinks, sister chromatid exchanges and chromosomal aberrations.Formaldehyde produces in vitro transformation in BALB/c 3T3 mouse cells, BHK21 hamster cells and C3H-10Tl/2 mouse cells, enhances the transformation of Syrian hamster embryo cells by SA7 adenovirus, and inhibits DNA repair (Consensus Workshop on Formaldehyde, 1984). 36 When inhaled, acetaldehyde, the closest aldehyde to formaldehyde in structure, causes cancers in the nose and trachea of hamsters, and nasal cancers in rats (EPA,USA, Carcinogenicity Assessment for Lifetime Exposure. Substance Name Forma ldehyde,CASRN 50-00-0, Last Revised 05/01/1991. 4. 1. 6 Do You wee Formaldehyde-Related Symptoms? There are several formaldehyde-related symptoms, such as watery eyes, runny nose, burning sensation in the eyes, nose, and throat, irritations and fatigue.These symptoms may also occur because of the common cold, the flu or other pollutants that may be present in the indoor air. If these symptoms lessen when you are away from home or office but reappear upon your return, they may be caused by indoor pollutants, including formaldehyde. Examine your environment. Have you recently moved into a new or different home or office? Have you recently remodeled or installed new cabinets or furniture? Symptoms may be due to formaldehyde exposure. You should contact your physician and/or state or local health department for help. Your physician can help to determine if the cause of your symptoms is formaldehyde or other pollutants. MKT-510 Stage ChemicalHealth Risks Diarrhoea, nausea Respiratory disorders, bronchitis, skin diseases, headache Burning eyes, nose, throat high blood pressure, bronchitis Wounds leading to Cancer Wounds leading to Cancer stomach problems, Soaking NaC1 37 Unhairing/liming KOH, Na 2 S03/bi sulphide Deliming/bating Na 2 S03, NH 4 C1, Na2So4 Picling Chrome Tanning Sammying, splitting H 2 SO 4, H-COOH, NaC1 Dyes, fixing, agent, Condensation of urea Respiratory complications Buffing Liquid pigment, polymer, fixative, preservatives and aromatic ingredients. Cancer Shaving, dyeing Table Health risk by unwanted chemicals MKT-510 4. 2 ADULTERATED FOOD ? Asthma Caused by toxic dyes used in most Chinese resturants ? Bananas Chemicals calcium carbide and ethrel are used to artificially ripen Bananas. The other popular method is to ripen them through heating in a closed environment. Coconut Oil Acid value beyond permissible limit found in major brands. ? Condensed Milk Along with Star Ship, Fresh and Goalini, reportedly use vegetable fat instead of milk ? Dye s Eating foods containing industrial dyes and colours causes violent allergic reactions, respiratory problems, asthma, liver disorders and kidney dysfunction and bone middle disorders. Nowadays, coal tar dyes are being used in sweetmeats. ? Erythrosine Red food colouring that can lead to tumour in thyroid gland, asthma, bronchitis and hyperactivity. ? Formaldehyde Formaldehyde normally used to preserve dead-bodies is used to preserve fish bound for city markets. Greens Fresh greens, so abundantly available, are the opera hat way to go as far as vegetables are concerned. Shashya Prabartana offers the finest, pesticide-free organic variety. ? Iodine Found in high quantities in most condensed milk brands. hint use of vegetable fat. ? Keya Coconut Oil Accused of containing twice the acid value permitted by BSTI in its regulations. ? Lentils Lentils are mixed with toxic colours to improve their colour and marketability. ? Mustard Oil Most mustard oil brands contain iron beyond permi ssible limits. ? Pesticides When pesticides enter the body on a regular basis, they affect the liver until it is damaged permanently.Quality Seal Many products use forged and/or expired BSTI seals 38 MKT-510 ? Rice A host of rice varieties available in the market are artificially whitened using the toxic fertiliser Urea Soyabean Oil Poorly produced Soyabean oil contains high levels of toxins which can lead to cancer ? Tartrazine Yellowish orange food colour that can lead to cancer, headaches, allergies such as asthma, inflammation, eye irritation and runny nose. (Mubin S Khan and Adnan Khandker , Slate, October 2006) OTTAWA, butt 17, 2005 The Canadian Food Inspection Agency (CFIA) and Afrocan Direct Imports Inc. are warning the public not to consume the Heritage brand Palm Oil set forth below.These products may contain a non-permitted colour, Sudan IV, which is considered to be carcinogenic. Sudan I and IV, red dyes, are not permitted as food colours in Canada. Sudan I, has been shown to cause cancer in laboratory animals and these findings could also be significant for human health. There have been no reported illnesses associated with the consumption of these prod

The Kenya Flourspar

The fluorspar (CaF2) deposits were discovered by prof. Al Amin in 1967 in the argonas of Kimwargonr, Choff and Kamnaon. He was searching for semi-precious stones, and initially mistook the purple fluorspar for gemstone. He therefore collected the test and took them for analysis in Mombasa. It was later found to be fluor.A hand-mining operation was started and the fluorspar was supplied to the Bamburi Portland Cement Company in Mombasa. At its peak, the operation, which relied on donkeys to transport the fluorspar, p poleuced around 400 tons per month of high mannequin fluorspar. In 1971 the fluor Company of Kenya (FCK) was established, under the auspices of the Kenya government, to exploit the deposits on a larger scale. Crushing and jigging floras were later put up at mining site for large scale production of the metallurgical stigma. Kenya fluorspar was a state parastatal upto 1996 when it was privatized.It is currently owned by local and foreign investors. The company has se ven active mining sites available from which ore goat be mined depending on the row and quality required. In 2003 the company obtained made a major investment in earth-moving equipment and plant upgrading. The deposit has been commercially mined since 1971. Initially, metallurgical grade fluorspar was produced. In 1975 a 100,000 ton per annum acid grade fluorspar concentrator was commissioned and by 1979 metallurgical grade fluorspar was no longer produced as primitive product, notwithstanding can still be produced as secondary product for smaller consignments.The Kimw arer ore deposit has now been mined for over 35 old age It is an EPZ (Export processing zone). LOCATION Kenya Fluorspar is a concern based in the Kerio Valley in the district of Eldoret and Iten. FORMATION OF FLOURITE (CaF2) The fluorite is an industrial mineral organise 150 to 200 million years ago. It is formed by replacement reaction known as mesomatism. The magma or hot wet containing fluorine and other mi nerals was forced up from deep within the Earth. When this brine reached the calcium rich, limestone bedrock (CaCO3), fluorite crystals formed along the walls of fractures and voids in the rock.Flat layers of fluorite also formed match to the limestone beds, replacing the host rock. The fluorine replaced the CO32- from the CaCO3 to form CaF2. The CO32- was dissipated as CO2 and water. This process is further elaborated in equation below Ca2- + F22- CaF2 (fluorite) GEOLOGY AND OCURRENCE Fluorite (also called fluorspar) is a halide mineral composed of calcium fluoride, CaF2. It is an isometric mineral with a cubic habit, though octahedral and more complex isometric forms are not uncommon. Crystal fit is common and adds complexity to the observed crystal.The fluorite deposits are believed to be of hydrothermal origin in the Post-Miocene era when lavas formed a protective cap over Precambrian rocks in the area. The chief(prenominal) deposit of fluorite is primed(p) at Kimwarer and i s exposed on a series of five hills, four of which have been mined. Two other child deposits knows as Choff and Kamnaon are approximately 2 to 5 km north of the present mine site and have been partially mined in the then(prenominal) for the production of metallurgical-grade spar. The Kimwarer ore bodies contain by far the largest ore reserves. The ore body contacts are distinct due to the buff colour of the ore in contrast to he grey gneiss, gabardine marbles or pegmatites. Typically the fluorite is finely crystalline and disseminated through a siliceous matrix. Zones of high grade ore are often purplish or creamy yellow in colour with cavities filled with distinct cubic crystals. The Choffs have two ore bodies running parallel to each other for more than 3 km. The Choffs are separated by ridges and dips. The ore body pinches and swells and its width varies amongst 4 metres and 26 metres. This ore is soft and friable hence easy liberation in the plant and provides a good yield. The phosphate in this vein is medium to high.The Kamnaon ore body has more than five partly parallel veins with varying dips of between 35-45 degrees. There are a number of other sites which are yet to be explored. The Fluorite at Kerio Valley occur as a vein deposit, especially associated with galena, sphalerite, barite, quartz, calcite and golden minerals, where they often form part of the gangue (the surrounding host-rock in which valuable minerals occur). It is a common mineral in deposits of hydrothermal origin and has been noted as a primary mineral in granites and other igneous rocks and as a common minor constituent of dolostone and limestone.The deposit at Kerio Valley is steeply diping at 40o, with guide varying with mine Mine Strike Percentage CaF2 No. of mines mines operating Cheberen North-South 37% 1-6 1and3 Kamnaum North west-South east 40% 1-5 1 Choff East-West 50% 1-12 6and9 The deposit is class-conscious from Kamnaum to Cheberen1. The fluorite is polychromous i . e occurs in different colours depending on the trace elements. The different colours include * Colourless * Orange * Green * Purple * run aground yellow. GRADES OF FLOURSPAR The fluorite can be processed into grades depending on the use 1.Acid grade This grade is used in the manufacture of Hydrofluoric acid (HF). 2. Metallurgical grade This grade is used as flux in steel and cement industry. 3. Ceramic grade This grade is used in the manufacture of ceramics. Only the acid grade is currently produced by Kenya Fluorspar. Metallurgical grade was also produced but stopped. MAJOR IMPURITIES AVAILABLE IN FLUORITE 1. Silica (silicon dioxide), SiO2 2. Calcite (calcium carbonate), CaCO3 3. Phosphorus pentaoxide , P2O5 4. Iron(III)oxide, Fe2O3 STAGES IN MINING AND PROCESSIG OF FLOURITE (CaF2) 1. geographic expedition 2. Overburden removal 3. Mining . Processing EXPLORATION This is normally done to obtain sufficient information about the deposit in order to modify a safe and economic desi gn and to avoid difficulties during mining of the fluorite. The Kenya Fluorspar utilizes the diamond core exampleing machine to obtain the exercise cores. This machine can drill upto 140m-180m depth. The drill cores are then logged upto beyond the fluorite zones. The drill cores are then taken to laboratory for testing. The cores undergo through assessment, determination and classification. infield core oil production equipment. LAND CLEARING AND charge REMOVALLAND CLEARING This involves the removal of all the trees and stumps including the roots from the mining site. In Kenya Fluorspar, currently land clearing and overburden removal is done at choff 9. The main equipment used for land clearing at choff9 is a D355 Komatsu tractor-mounted dozer. The brush is disposed by dumping in gullies. D355 dozer. OVERBURDEN REMOVAL This involves the removal waste soil or rock that overlies the ore. At Kenya Fluorspar the overburden depth depends on the stripping ratio and dipping angle. Doz er is the main equipment used for stripping the overburden at choff 9.This equipment pushes the overburden over the high wall. by and by the overburden has been stripped by the dozer, it is strong onto trucks by a hydraulic hoe excavator for dumping in gullies. The waste is then pushed into gullies by the D355 dozer. Overburden is removed at a ratio of 31 to 81 (waste to ore) depending on the ore body, with over 700,000 tons of waste being stripped per annum at current production levels. Overburden is normally trucked away using 25 ton trucks provided by contractors. Overburden stripping continues until the fluorite is exposed. ORE EXTRACTION (MINING) Mining is by open cast methods.The exposed ore is extracted by drilling and blasting. A bring of approximately 360,000 tons of ore is mined annually. The geology has indicated that the ore body extends beneath the valley floor level and an open pit is being planned. Drilling and blasting The Kenya Fluorspar utilizes two types of dri lling equipment (rig) to drill holes. These include 1. Down the hole hammer (DTH). This is mainly used in solid hard formations. The hammer is just behind the bit. 2. upper side hammer drill rig (TH). This is mainly used in loose formations. The hammer is on top of the drill string (pipes).Crawler mounted DTHTop hammer drill rig The drill pattern to be applied depends on the 1. Size of the drill bit to be used. 2. Geological condition of the area. All the bits are 102mm The drill pattern is square, 3m by 3m (burden by spacing) when there is a free face and staggered in absence of a free face. The depth of the drill holes differs, with most holes 10m and others 7m and 4m. Subdrilling is normally 3m. Both the DTH and TH are crawler mounted with TH complete with compressor mounted on it. Kenya Fluorspar has 3 operating crawler mounted drilling machines (2 DTH and 1 TH).BLASTING This operation involves the following stages 1. Preparation of ANFO 2. Hole charging 3. Initiation of explos ives PREPARATION OF ANFO This involves mixing the ammonium nitrate with fuel (diesel) in the ratio 0. 075ml of diesel for any 1kg of ammonium nitrate. This operation is done by an explosive mixer in Kenya Fluorspar. HOLE CHARGING This process involves placing booster/ primer at the piece of tail of the drilled hole. The boosters normally used include cast booster, pentolite booster and gelignite. The Kenya fluorspar utilizes the pentolite booster for the priming purposes.Before placing the primer it is connected to a detonator. These detonators include 1. Plain detonators 2. Instantaneous electric detonators. After placing the primer, ANFO is added depending on the hole depth as shown in the table below Hole depth Height of ANFO Stemming 10m 7m 3m 7m 5. 5m 1. 5m 4m 3. 5m 0. 5m These holes charged are then connected by 25MS (millisecond) nonel shock tubes, short period detonating delay (SPDD) type. The rows are connected by 17MS surface trunk lines (also nonel shock tubes). The non el shock tube has the following advantages 1.Produces low hindrance and vibration 2. It has less fly rock. It is because of the above advantages that make it useful near factory where less vibration are required. The nonel shock tube is very expensive. base OF EXPLOSION Once charging is complete the explosion can be initiated depending on the detonator used. Initiation can be done using the following 1. gumshoe fuse which burns at a rate of 2 minutes per metre. This is used incase of plain detonators 2. Blasting machine incase of electric detonators. tributary blasting is also done incase large boulders are produced in the primary blasting.Large boulders can also be broken using the rock breakers. payload AND HAULAGE The blasted ore is plastered into trucks by an hydraulic excavator (Komatsu) hoe. The loaded ore is hauled a short distance of between 2 km and 7 km by contracted trucks to the crushing plant. These trucks range from 10tons to 20tons. The ore stock pilled separate ly depending on the source. PROCESSING OF FLOURITE (CaF2) The processing of fluorite at the processing plant involves the following stages 1. amalgamate 2. Crushing 3. Grinding 4. Conditioning 5. Floatation 6. Thickening 7. filtration 8. Stock pillingBLENDING Blending in normally done at the primary crusher by a flap loader before feeding into the crusher in ratio of 2cheberen1choff1kamnaum This blending ratio ensures that the feed is 40% CaF2 CRUSHING Types of crushers 1. Primary crusher Jaw crusher 2. Secondary crusher cone crusher 3. third crusher cone crusher PRIMARY CRUSHING The ore feed to the hopper through a 12in grizzly screen. It is then feed to the primary crusher through an apron feeder and whack conveyor. The ore is first crushed in a primary stage crushing plant from a feed of 350 mm to less than 30mm in size.The ore that is less than 60mm but more than 30mm is passed through the cone crusher where it is further reduced to less than 30mm. Any secular that is more th an 30mm is passed through the tertiary crusher. GRINDINGTypes mills used in Kenya Fluorspar 1. Rod mill 2. Ball mill 3. Re-grind mill. It is then conveyed to the grinding circuit where the material is added to a rod mill along with water to form slurry. The rod mill instantly grinds the ore after which it is sized using a hydrocyclone. Any oversized material is passed to the ball mill for a further grinding to the desired size of 80%.The ore is now ready for conditioning and flotation. CONDITIONINGThis process takes place in the conditioner. This where the depressants and collectors are added. 1. Depressants a) Sodium fluorite which depresses the P2O5 b) Sodium bifluorite which also depresses the P2O5 2. Collectors a) Betacol b) TapiocaThis process renders the fluorite hydrophobic by the addition of a surfactant or collector chemical. FLOATATIONFlotation is the process that suffers the ore. This is done by agitating the ore slurry in cells with demeanor bubbles.By adding a compo unding of fatty acid reagents, the fluorspar in the ore attaches itself to the air bubble to float to the top of the cell. This product is skimmed off leaving the waste in the bottom of the cell. The process is conducted in a series of rougher, scavenger, and cleaner cells that successively concentrates the ore from 40% CaF2 in the feed material to a minimum of 97. 0% CaF2 in the final concentrate. The water in the final product is then removed in a thickener and a rotary drum permeate. This produces a filter patty concentrate containing approximately 11. % moisture. The samples are analyzed in the companys assay and research laboratory. The waste product is pumped to the tailings butch and settled water is re beatd to the plant for reuse. A FLOATATION CELLPERCENTAGE CaF2 CONCENTRATED PER SERIES OF FLOATATION CELL FLOATATION CELL PERCENTAGE CaF2 CONCENTRATED ROUGHER CELLS 80% SCAVANGER CELLS 85%-87% CLEANER CELLS 97% FLOATATION CIRCUITDEWATERINGThe water in the final product is then removed in a thickener and a rotary drum filter. This produces a filter cake concentrate containing approximately 11. % moistureTHICKENER ROTARY DRUM FILTEROperational Sequence * legal profession Formation With the overflow weir set to a maximum the apparent submergence is normally 33-35% so the slurry levels between 0400 and 0800 hrs. Once a sector enters submergence vacuum is applied and a cake starts to form up to a point where the sector emerges from the slurry. The portion of the cycle available for formation is the effective submergence and its duration depends on the number of sectors, the slurry level in the tank and the bridge setting which controls the form to dry ratio. Cake Washing and Drying After emerging from submergence the drying portion of the cycle commences and for non-wash applications continues to about 0130 hrs where the vacuum is cut-off. If cake washing is required the wash manifolds will be located from about 1030 to 1130 hrs and the remaining time t o vacuum cut-off at 0130 is the portion allocated to final cake drying. * Cake Discharge After vacuum for the entire sector is cut-off air blow commences at about 0200 hrs in order to facilitate cake discharge.The blow, depending on the position of the tip of the scraper blade, will cut-off at approximately 0300 hrs. Drum filters are normally operated with a low pressure blow but on certain applications a snap blow is applied and to avoid the snapping out of the caulking prohibit or ropes wire winding of the cloth is recommended . Blow is used on scraper and roll discharge mechanisms but on belt discharge filters vacuum cuts-off when the filter media leaves the drum. The final product has composition shown in the table below PRODUCT PERCENTAGE COMPOSITION Fluorite, CaF2 More than 97%Silica, SiO2 Less than 1% Carbonate, CaCO3 Less than 1% Iron III oxide, Fe2O3 Neglible Phosphorus penta oxide, P2O5 Less than 0. 5% TAILINGS DAMTailings, also called slimes, tails, leach residue, or sli ckens, are the materials left over after the process of separating the valuable fluorite from the uneconomic fraction (gangue) of the ore. These are the wastes from the floatation cells. Tailings are distinct from overburden or waste rock, which are the materials overlying an ore or mineral body that are displaced during mining without being processed.The tailing are pumped from the processing plant to the to tailings dam for disposal. The height is about 15m and dimensions are 150m by 30m. it is trapezoidal in shape. The dam also has drain pipes to remove the seepage water. Hydraulic cyclones are used to cause the dam. The cyclones separate the tailings into fine and coarse material. The coarse materiel from the cyclone underflow is used to build the wall of the dam will the material and water is disposed into the dam. The water is recycled and pumped back for reuse into the factory. The will built until the dam touches the adjacent hill.LABORATORY shade CONTROLL SECTIONThe compa ny conducts two types of tests chemical and metallurgical. The chemical section performs wet chemistry analysis (mainly titration) and operates 24 hrs a day throughout the year and each eluding is headed by a qualified chemist. The metallurgical section mainly concentrates on research and development work. The sample (pellet) is subjected to an XRF machine which scans the sample imparting energy to it. The sample then radiates heat of various wavelengths. The wavelengths are analyzed by a computer program which displays the information instantly on the screen.Strict quality control of run-of-mine ore, geographic expedition and final product analysis is maintained by try. KFC prides itself in the quality of its assays, which are always crosschecked with those of European laboratories, namely SGS (Netherlands), HOFF and BSI in the United States. Weight sampling and analysis All analyses are being performed by SGS Kenya Ltd (Swiss company) at the cost of the company. Apparatus in t he laboratory a) Two Jaw crushers (14in. and12in. ) b) Pulverizer c) Oven for drying d) Splitter e) XRF machine f) analytical balance g)A pilot plantSample preparation i. Drying ii. Splitting iii. Crushing iv. Pulverizing. CARGO CONDITIONThe fluorite is Chemically inert, non-reactive, non-flammable, non-hazardous mineral sand. No hazard labelling required in accordance with IMO regulations. No special precautions for storage however, in order to maintain the purity of the material, it must not be allowed to be contaminated by any other material as it is used as the base product in sensitive chemical processes to produce other products and substances.TRANSPORT Once the acid spar is produced, the fluorspar is loaded into 10 ton trucks and hauled to the railway siding at Kaptagat, a distance of 37km. From here it is loaded into 36 ton rail wagons for the 860 km journey to the Mbaraki sorrel at Mombasa. The wagons are offloaded at the wharf where the fluorspar is stockpiled and covered while awaiting shipment. The storage capacity at Mbaraki is approximately 25,000 tons. The process of off-loading of wagons and trucks is labour intensive by means of manual labour.Loading of the vessels is conducted using an automatic Demag Ship Loader, owned and operated by Bamburi Portland Cement Company. An average rate of 2,500 tons per day can be loaded on a continuous basis even on public holidays. The quantity loaded and moisture analyses are conducted by an independent surveyor on a continuous basis to ensure a representative result of the product loaded. Since Mombasa is one of the main ports in East Africa, chartering of vessels to carry bulk cargoes to any goal in the world can be easily arranged.