In recent years, the prevalence of heart attacks in India has been linked to dietary shifts influenced by the domestic and international oil market. A significant factor in this trend is the import and utilisation of palm oil, primarily sourced from Malaysia, a major global producer.
India imports millions of tonnes of palm oil annually, with its price currently ranging between 35-45 taka per litre. In stark contrast, Indian farmers producing local oils face production costs of 85-90 taka per litre. This substantial price disparity has encouraged commercial enterprises to import palm oil extensively, blending it with other edible oils to dominate the market.
Shockingly, this blending practice was strictly prohibited in India just a few years ago. A law once mandated that palm oil could not be mixed with any other oil for sale. However, under the influence of global trade agreements such as the General Agreement on Tariffs and Trade (GATT) and the World Trade Organisation (WTO), these regulations have been relaxed. Today, palm oil blending is legally permissible, reshaping the dynamics of the edible oil market.
Health experts have raised concerns over this shift, as excessive consumption of palm oil, often in its hydrogenated form, is associated with increased risks of cardiovascular diseases. The affordability of palm oil, coupled with its widespread use, particularly in processed and fried foods, exacerbates these health issues.
The economic implications for Indian farmers are equally troubling.
The influx of cheaper palm oil undermines local oilseed production, leaving farmers struggling to compete in a market flooded with low-cost imports.
This dual crisis of health and economics highlights the urgent need for policy reforms.
Reintroducing stricter regulations on oil blending, promoting awareness about healthier cooking oils, and supporting local farmers could pave the way for a more sustainable and healthier future for India.
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