awareness on consumer rights

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  • CONSUMER PROTECTION ACT (1986) enacted in 1986 to protect interests of consumers in India makes provision for the establishment of consumer councils and other authorities for the settlement of consumers' disputes and for matters connected
  • OBJECTIVES OF CENTRAL COUNCIL To promote and protect the rights of the consumers such as:a) - the right to be protected against the marketing of goods and services which are hazardous to life and property b) - the right to be informed about the quality, quantity, potency, purity, standard and price of goods or services, as the case may be so as to protect the consumer against unfair trade practices c) - the right to be assured access to a variety of goods and services at competitive prices
  • OBJECTIVES OF CENTRAL COUNCIL d) - the right to be heard and to be assured that consumer's interests will receive due consideration at appropriate forums e) - the right to seek redressal against unfair trade practices or restrictive trade practices or unscrupulous exploitation of consumers f) - the right to consumer education
  • OBJECTIVES OF STATE COUNCIL The objectives of every State Council shall be to promote and protect within the State the rights of the consumers laid down in clauses (a) to (f) in central council objectives
  • UNFAIR TRADE PRACTICES Using various deceptive, fraudulent or unethical methods to obtain business Misrepresentation, false advertising, tied selling and other acts that are declared unlawful by statute Ex: Advertisements of Fair & Lovely fairness cream, Garnier Fructis shampoo, Nirma washing powder
  • ADULTERATION OF FOOD (RIGHT TO INFORMATION) Adulteration of food consists of substituting it wholly or in part by a cheaper or inferior substance or removing any of its constituents, wholly or in part, which affects the nature or quality of the food adversely
  • TYPES OF ADULTERANTS INTENTIONAL ADULTERANTS EX: sand, marble chips, stones, water, etc INCIDENTAL ADULTERANTS Ex: pesticide residues, droppings of rodents, larvae in foods etc METALLIC ADULTERANTS Ex: arsenic from pesticides, lead from water effluents from chemical industries, tin from cans etc
  • DETECTING ADULETRANTS IN FOODS Food adulteration apart from deceiving the consumer often results in disorders or diseases. Adulterants found in food items can be detected by some simple tests at home.
  • RICE ADULTERANT: Marble or other stones TEST: Place a small quantity of rice on the palm and gradually immerse it in water. OBSERVATION: The stone chip will sink.
  • WHEAT, BAJRA ETC ADULTERANT: Ergot ( a fungus) TEST: Add 20% common salt solution to the sample and shake. OBSERVATION: Grains affected with impure ergot float on the top.
  • MAIDA ADULTERANT: Cheap flours TEST: When dough is prepared, more water is used. OBSERVATION: Taste is insipid.
  • PULSES ADULTERANT: Coloured with dye stuffs TEST:Keep the sample immersed in water for an hour and stir. OBSERVATION: Colour separates.
  • DALS ADULTERANT: Clay, stones, gravel TEST: Can be detected by visual observation.
  • RAVA ADULTERANT: Iron filings TEST: By Moving a magnet through it. OBSERVATION: The iron filings separate.
  • MILK ADULTERANT: Water TEST: Allow milk to flow over a vertical polished surface. OBSERVATION: When water content is more, the milk flows freely without leaving a trial. Pure milk will leave a white trail.
  • BUTTER AND CHEESE ADULTERANT: Starch TEST: Add a little water to the sample and boil for a few minutes, cool and add iodine solution. OBSERVATION:Blue concentration shows the presence of starch.
  • ICE CREAM ADULTERANT: Nonpermitted coal tar dye (metanil yellow) TEST: To the sample add hot water and to the separated matter, add a few drops of HCl. OBSERVATION: Pinkish red colour indicates the presence of metanil yellow.
  • GHEE ADULTERANT: Mashed potatoes and other starches. TEST: Add a little of iodine solution to the melted sample. OBSERVATION: Blue colouration shows the presence of starch.
  • EDIBLE OILS ADULTERANT: Castor oil, mineral oils TEST: Add alcoholic potash and warm for 10 minutes, Then add water. OBSERVATION: Turbidity shows the presence of adulteration.
  • TEA LEAVES ADULTERANT: Used tea leaves, husk of dals. TEST: Sprinkle tea powder on a wet filter paper. OBSERVATION: Colour separation shows the presence of adulteration.
  • SUGAR ADULTERANT: Chalk powder TEST: Dissolve sugar in water. OBSERVATION: Chalk powder will not dissolve.
  • JAGGERY ADULTERANT: Washing soda TEST: Add a few drops of HCl. OBSERVATION: Effervescence shows the presence of washing soda.
  • HONEY ADULTERANT: Sugar plus water TEST: Dip a cotton wick in honey and burn. OBSERVATION: The wick does not burn or burns with a crackling sound when mixed with water.
  • TURMERIC POWDER ADULTERANT: Chalk powder, yellow soap stone powder, artificial colours TEST: Mix a little turmeric powder with water and add a few drops of Concentrated HCl. OBSERVATION: Appearance of effervescence , change of colour and separation of colours indicates presence of impurities
  • CHILLY POWDER ADULTERANT: Brick powder, artificial colours TEST: Add water to the sample and shake well. OBSERVATION: Brick powder will settle down and added colour will seaparate.
  • COMMON SALT ADULTERANT: Chalk powder or white powdered stone. TEST: Dissolve a little sample in water. OBSERVATION: The solution turns white indicating the presence of impurities.
  • GRIEVANCE & REDRESSAL 1. 2. 3. 4. Whenever any adulteration in food is confirmed, complaints may be lodged at Municipal Council Municipal Health Officer Town Panchayat Medical Officer PHC District Level Dy. Director of Health Services State Level Director of Public Health & Preventive Medicine
  • Eat pure!! Be happy!!!! THANK YOU!