Talking Shop: Kermit Life

“There are moments in

life you miss some things

so much you just want

to pick them from your

dreams and hug them.”

— Anonymous

I might as well be a hermit. Or a Kermit. For what’s life without its little pleasures to make this wicked existence worthwhile? Me, I may soon be without my Britannia bread, a loaf that has pampered my taste-buds from infancy to childhood to adolescence to youth to middle age and to near Senior Citizen status. What’s wrong with Britannia bread? Nothing. It is still right as rain and full of goodness—moist, tender, light, soft, springy and bursting with fiber. But it is now missing one intrinsic ingredient that could decrease its shelf-life and make it a mite dearer. Price hikes and pensioners don’t get along. And anything that says ‘perishable’ is not welcome in my senior years.

By the way, I may soon also smell different, after my bar of bath soap dissolves and disappears down the shower drain with one final burst of froth, along with all my ‘paap’ (sins). I may then switch to more pocket-friendly brands like Lifebuoy, Hamam or Santoor. That’s because soaps and detergents may also cost more if the same intrinsic ingredient found in bread and much else—palm oil—is removed from their genetic makeup.

What’s cooking? Well, business gymnasts tell us things containing this oil are all bad. But ICMR (Indian Council of Medical Research) and NIN (National Institute of Nutrition) rubbish these statements, calling them part of a carefully-orchestrated vilification campaign. What is God’s truth; what is happening? After all, a majority of us have lived on slopes made slippery by this same oil, and growing up was fun, thanks to all the eating, bathing, washing and skating. This is a counter-intuitive agenda that has left many wondering just what forces are at play.

Business-Tickling Truths

Let’s dive into oily stuff. We all use oil to cook what we eat, thrive or survive. There are various kinds of cooking oils on market shelves; some sing out to us to become our mate and we zero in on that which catches our ear and eye. One is palm oil, which stands out for the reason that it is the most widely used vegetable oil worldwide. It is present in all manner of food products, personal care items and even biofuels, making it a staple ingredient. It supplies 40 per cent of the global demand for vegetable oils, even though it is cultivated on less than 6 per cent of the total land used to produce oils that are squeezed out of vegetables.

It is affordable and inert, with the latter making it ideal for a range of stuff. It remains stable at high temperatures, thus optimal for deep-frying, and increases the shelf-life of FMCG products. In developing economies and markets such as India, hungry for volumes and sensitive to easy availability and price, this makes for huge benefits. Indians have a love-hate relationship with chhole bhature, samosas, kachodis and their siblings. No wonder samosas and bhaturas look happier now, because of where they take their holy pre-consumption dip.

Deep-fried lame-jokes apart, these benefits have seen palm oil play its part in most packaged products. It is in nearly 50 per cent of packaged stuff—pizzas, doughnuts, chocolates, deodorants, detergents, shampoos, toothpastes, skin creams, even lipstick… Your favourite peanut butter and jelly sandwich contain palm oil. Chocolate spread? Yes, that has it too.

Why Then The Brouhaha?

Why is this ubiquitous kitchen ingredient under fire, with some bad-mouthing it? Ironically, this affordable and sustainable edible oil is battling myths about its impact on our health and the environment, fuelled by some ‘naughty’ people. And contrary to their essay, palm oil’s health credentials are solid. The ICMR and NIN highlight its balanced fatty acid profile and rich nutrient content. Dr Ramesh Kumar, senior nutritionist at NIN, says: “It is a rich source of Vitamin E, particularly tocotrienols, which have antioxidant properties. It also contains beta-carotene, a precursor to Vitamin A, making it nutritionally superior to many other oils.”

In a nation grappling with diseases like diabetes and heart ailments, the ICMR itself has issued dietary guidelines that advocate the use of palm oil in moderation as part of a balanced diet, debunking the myth that it is unhealthy. If we talk economics and environment, India imports nearly 60 per cent of its edible oil needs, with palm oil comprising a hefty share. The Narendra Modi government’s push for domestic palm oil cultivation under the ‘National Edible Oil Mission’ is a step toward self-reliance and lower import bills. Small farmers in Andhra Pradesh, Tamil Nadu and Assam have reaped the benefits of this initiative for years now.

Environmentally, the oil crop’s high-yield nature reduces the need for large farms, conserving natural ecosystems. This has been validated by the World Resources Institute (WRI), which says: “Cultivated sustainably, palm oil can coexist with biodiversity conservation. Critics often overlook these facts, painting palm oil as an ecological villain, when the real culprit is unsustainable agricultural practices, not the crop.”

What About US, Europe?

In the United States and Europe, major strides have been made in sustainable production. For instance, global consumer goods giant Unilever has pledged to source 100 per cent of its palm oil sustainably. Similarly, Nestlé’s use of certified sustainable palm oil highlights its efforts to balance environmental concerns with the need for a reliable oil. Despite this, palm oil has often fallen victim to questions, driven by powerful soybean and sunflower oil producers.

Dr Laura Bennett, a Brussels-based agricultural economist, says, “Europe’s biofuel policies and restrictions often target palm oil unfairly while ignoring the environmental costs of alternative crops.” In the US, the oil’s presence is omnipresent in packaged foods, but doubts about its health and environmental impact linger. Consumer awareness drives have been challenging these myths, highlighting that responsibly-sourced oils are ethical and practical.

The reason behind the bludgeon attack—especially on something as humble as an edible oil—lies in the economics of competition. The global edible oil market is a high-stakes game, with many quarters pushing for alternatives like soybean and sunflower oil. Dr Priya Sharma, an analyst at the Centre for Policy Research, says: “Much of the anti-sentiment stems from trade wars and lobbying by competing firms. The narrative has been crafted to discredit an oil which has evident advantages.”

Simple Home-Truths

Consider the experience of Arun Gupta, a business-owner in Mumbai who switched back to palm oil after falling for the propaganda against it. “I realized I was paying double for oils that didn’t offer any additional benefits. Palm oil is affordable and hasn’t caused any issues in my household or business,” he says.

This then, is a call for reason. A simple oil type is not the villain it is being made out to be. The world sees it as an affordable, sustainable and nutritionally rich option that plays a big role in edible oil economics. Globally, it is being embraced by industries committed to sustainability, proving that it coexists with environmental responsibility. By their very intent, misinformation campaigns are misleading, even detrimental to consumers and farmers alike. As Dr Bennett adds: “Sustainable palm oil is not the problem. The problem is misinformation.”

It is time to face facts. As consumers—on issues that impact health, pockets or livelihoods—we must demand transparency and rely on credible sources like ICMR and NIN. There are enough vested and unscrupulous elements out there. At least when it comes to our kitchen and what we eat and feed our loved ones, let us make choices without falling prey to coercion or strong-arming. Why can’t we love our oil and eat it too?

The writer is a veteran journalist and communications specialist. He can be reached on narayanrajeev2006@gmail.com. Views expressed are personal