Create Your First Project
Start adding your projects to your portfolio. Click on "Manage Projects" to get started
Food Adulteration | Systems Oriented Design
Project type
Systems Oriented Design
Date
Dec 2025
Location
Hyderabad
Giga Cake (Map)
User Interviews
Below is the documentation of the interviews we had taken to get an understanding of the general public's view and awareness on food adulteration.
This study explored consumer awareness, adulteration practices, and possible interventions to enhance detection and education around food adulteration in India. Using surveys, stakeholder interviews, and desk research, it examined how knowledge gaps, economic motivations, and weak enforcement contribute to adulteration across the food system.
Findings revealed limited awareness of what constitutes adulteration, while water in milk or starch in paneer is commonly recognized; adulteration in spices, rice, and pulses remains largely unknown. Economic pressures and gaps in inspection frameworks further sustain these practices. Consumers also showed minimal familiarity with simple home testing techniques from initiatives like FSSAI’s Detect Adulteration with Rapid Test (DART) program, which offers over 50 do‑it‑yourself tests for items like milk, oils, grains, and spices.
The study concludes that improving food safety requires aligning education, policy, and accessible detection tools. Enhancing consumer participation through awareness campaigns, rapid testing methods, and responsive governance can strengthen trust, empower individuals, and mitigate food adulteration more effectively at every level of the supply chain.
