📷 Image: Wikimedia Commons / G3gpal
Food
New Moisture Rule Threatens Kerala Pappadam's Signature Puffiness
✍️ News18
🗓 11 Sep 2026, 05:33 PM
👁 38
A recently introduced moisture content regulation for pappadam has raised alarms among Kerala's producers, who fear it could compromise the snack's renowned puffiness.
The Kerala state government has announced a new moisture content regulation for pappadam, a popular snack known for its crispness and puffiness. The rule sets a maximum allowable moisture level that producers must adhere to in order to meet safety and quality standards.
Pappadam makers argue that the traditional preparation process, which involves a brief puffing step, relies on a specific moisture balance. Lowering the permissible moisture could alter the texture, making the snack less airy and reducing the characteristic crunch that consumers expect.
Industry representatives have expressed concern that the new rule may require costly adjustments to production lines and could affect the market competitiveness of Kerala’s pappadam brands. They warn that a sudden change in texture could lead to a decline in sales both domestically and in export markets.
The Food Safety and Standards Authority has said it will monitor compliance, but has not yet released detailed guidelines on how producers can meet the new limits without compromising product quality.
Pappadam makers argue that the traditional preparation process, which involves a brief puffing step, relies on a specific moisture balance. Lowering the permissible moisture could alter the texture, making the snack less airy and reducing the characteristic crunch that consumers expect.
Industry representatives have expressed concern that the new rule may require costly adjustments to production lines and could affect the market competitiveness of Kerala’s pappadam brands. They warn that a sudden change in texture could lead to a decline in sales both domestically and in export markets.
The Food Safety and Standards Authority has said it will monitor compliance, but has not yet released detailed guidelines on how producers can meet the new limits without compromising product quality.