date:Sep 21, 2018
ess key issues. For instance, the standards are too liberal in terms of minor or major blemish due to insect or pathological damages. There should be zero tolerance to such blemishes.
The FSSAI standards mention washed and sufficiently blanched to ensure adequate stability of colour and flavour. Blanching is not detailed as this is the key to maintaining the product and free from microbial organisims, he added.
Another flaw is that there is no mention of size grading for standardisation and fo