Fruit cake or fraud cake!

A fruit cake costs quite a bit more than a plain cake in Bangladesh, whether it is purchased from an ordinary bakery in the neighbourhood or from a posh hotel. It seems logical that adding fruits to cakes would raise their price. Because quality dried fruits, cherries and nuts are imported products, expensive by international standards and even more costly once taxes, transport and storage costs are added. Consumers pay extra, assuming they are buying something wholesome, rich and special. But it really unsettling to know what we are paying for and what we are actually eating in the name of fruit cake.

Mobile court drives conducted by different authorities working for food safety have uncovered a disturbing reality on several occasions. What are being sold as fruit cakes in many bakeries are not made of fruits as claimed by their manufacturers. In fact, cubes of cheap green papaya are used as fruits. These papaya cubes are laced with non-food grade artificial colours, often the same chemicals used in textile or leather industries, so that they look like real fruits. Some cakes are decorated with fake cherry fruits, made of coloured carissa carandas (locally known as koromcha). Real cherry fruits are perishable and spoil in hours if not refrigerated properly, but this fake cherry remains intact for weeks, thanks to a cocktail of artificial colours and preservatives

The impacts of using harmful colour-laced fruits in cakes create double trouble. First, consumers are cheated financially as they are made to pay higher prices for adulterated products. Second, they are exposed to dangerous chemicals that pose long-term health hazards. Health experts and food safety advocates have repeatedly warned that consumption of non-food grade colours can cause liver and kidney diseases and even cancer.

Why is this deception? There are several reasons behind it with the most important being inconsistent crackdowns against this ill practice. The drives conducted by the authorities make headlines but rarely lead to a lasting change. The manufacturers quickly revert to the old practices, knowing that penalties are rare and consumer complaints are weak. Unlike issues such as formalin in fish or carbide in fruits, which sparked nationwide outrage over the past years, the problem of adulterated cakes has never received the same level of attention. A lack of awareness among the manufacturers and consumers is also equally responsible for the present situation. Most of the bakers are not trained about food safety and informed of legal provisions against food adulteration. On the other hand, most customers do not know about the health hazard this sort of food might cause to them. This ignorance and indifferent attitude contribute to the problem and they do not mind paying more for the so-called fruit cakes. Similarly, the fake cherry topping looks attractive. Unless real fruit cakes are tasted abroad, it is not possible to realise what they are consuming here. Thus, bakeries can get away with their deception.

We think a change must come from enforcement and awareness to end the present situation. The authorities need to step up inspections, testing cake samples regularly, and making the results public. On the other hand, the consumers must be made aware of food safety and their rights. If customers begin asking questions such as, whether the fruits are real and whether the colours used are certified, bakeries will feel the pressure and get prompted to do fair practices.

rahmansrdk@gmail.com