Tamil Nadu   

SHGs, catering institutes also have a taste of price rise

CHENNAI: The spiralling vegetable prices mean different things to different people in the city. If they have put more pressure on household budgets, made changes to the menu and price-lists at several eateries, for self-help groups engaged in making jams and pickles, they threaten to further squeeze their margins.

While several small hotels have either scored out full meals from their menus or cut down on vegetable dishes, such self-help groups are finding it difficult to supply quality products at the same rate.

Padmini Mohan, attached to an SHG making such products in Choolaimedu, said “The prices of vegetables have shot up three-fold in the past few weeks. I use tomatoes as the basic ingredient in pickles instead of tamarind for a different taste. As the price of tomatoes has increased to Rs. 50 a kg, I am left with no option but to use more tamarind.”

She said a bottle of pickles weighing 300 grams was sold at Rs.40 two months ago. Though it increased by Rs. 5 subsequently, the profit margins have come down by 15 per cent.

“I cannot pass the burden on to my customers. Instead I convince them about the circumstances that led to the change in the taste,” she added.

Catering institutes are also feeling the brunt of the spiralling cost of vegetables. Culinary expert and executive director of Shevaroys College of Hotel Management and Catering Technology K. Damodaran said mushrooms, baby corns and country vegetables that are relatively cheaper can be used more in cooking.

Use of vegetables, which are the core necessity of the catering course, cannot be avoided. Sometimes, classes based on non-vegetarian dishes would be held to reduce the vegetable bill, he added.

Principal of Asan Memorial Institute of Hotel Management and Catering Technology Rabindra Tilak said the college had to bear the additional cost of vegetables as it was mandatory to teach the menus specified in the curriculum.

With more people forced to reduce their intake of vegetables as a cost-cutting measure, doctors and nutritionists cautioned it could lead to various disorders among youngsters and the elderly.

Compromising on vegetables would mean depriving the body of a spectrum of vital nutrients, they pointed out.

Medical Director of Rajan Eye Care Hospital Mohan Rajan said various green leafy vegetables were rich in anti-oxidants that provide immunity from various diseases and eye disorders. Lesser intake of vegetables may lead to eye disorders such as cataract, refractive errors and cancer and heart problems.

Nutritionist and diet consultant Nimmi Ittycheria John said “Every food group makes its own unique contribution to a balanced diet. One cannot replace another. However, sprouts would give similar benefits. The cheaper and rather forgotten vegetables, such as greens, banana stem, and banana flower can also be patronised.”

Three cups of vegetables in the daily diet are essential for healthy lifestyle. People must give more priority to fruits and vegetables in their monthly grocery bill instead of packaged junk food such as biscuits and salted snacks. Seasonal fruits and vegetables can be added in the diet, she said.

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