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Temporary respite: On latest retail inflation and industrial output data


Price stability must be maintained even as steps to boost demand are taken
The latest retail inflation and industrial output data from the National Statistical Office (NSO) offer some relief from the pall of gloom cast by the relentless second wave of the COVID-19 pandemic. Provisional headline inflation slowed to a three-month low of 4.29% in April, helped by softer food prices and a statistical base effect. The rate using an imputed index for the year-earlier period was 7.22%. A separate NSO release showed March industrial output jumped by 22.4%, benefiting again from the fact that the Index of Industrial Production (IIP) had posted an 18.7% contraction in March 2020, when the economy was halted by the start of a nationwide lockdown. A closer look at the inflation data reveals a substantial cooling in the prices of cereals, milk and milk products, vegetables, and pulses and products. While both cereals and vegetables saw a deflationary trend widen to -2.96% and -14.2%, resp ....

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Spicy Oils From Chongqing


Tingly Oils From Chongqing
Credit. Lois Leyü Goh
Feb. 8, 2021
It was on a trip back to his hometown, Chongqing, in Southwest China, that Yao Zhao first tasted green Sichuan pepper oil. His mother used it to enliven her cucumber salad. He was hooked, brought some back to Washington, D.C., where he lives, and used it in dishes he served to friends, to an enthusiastic reception. It has taken a couple of years, but now he is importing the green oil, which has an herbal and lemony profile, and the earthier red oil. Both convey the tingling, almost numbing sensation on the tongue that is the hallmark of Sichuan pepper. Use the green on salads, vegetables and seafood; add the red to meatier dishes, tofu and rich soups, taking baby steps as you add the oil. Mr. Zhao also said the red was not a ripe version of the green. They are two different varieties, made from a non-G.M.O. oil in the mustard family. ....

United States , Yao Zhao , Southwest China , Green Sichuan Pepper Oils , Oils And Fats , Chongqing China , ஒன்றுபட்டது மாநிலங்களில் , யாவ் ழோ , தென்மேற்கு சீனா , பச்சை ஸிச்வாந் மிளகு எண்ணெய்கள் , எண்ணெய்கள் மற்றும் கொழுப்புகள் , சோங்க்கிங் சீனா ,

The Hindu Explains | What are trans fats, and why are they harmful?


Updated:
February 15, 2021 14:02 IST
Why did the FSSAI introduce new caps on trans fats? What more needs to be done for global elimination?
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Why did the FSSAI introduce new caps on trans fats? What more needs to be done for global elimination?
The story so far: On December 29, 2020, the Food Safety and Standards Authority of India (FSSAI) reduced the permissible limit of trans fatty acids (TFA) in oils and fats to 3% for 2021 and 2% by 2022, against the earlier cap of 5%. The decision was effected by an amendment to the Food Safety and Standards (Prohibition and Restriction on Sales) Regulations. The new rules apply to edible refined oils, vanaspati (partially hydrogenated oils), margarine, bakery shortenings, and other cooking media like vegetable fat spreads and mixed fat spreads. In 2018, the World Health Organization (WHO) had called for a global elimination of industrially produced TFAs by 2023. ....

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