AIA News

KARACHI (AIA) Tea is a staple beverage in the City of Lights, second only to water in consumption, with tea hotels (dhabas) serving as popular venues for social and business interactions. However, concerns about the quality of tea served in these establishments have surfaced.

According to a survey conducted to investigate the tea preparation practices in Karachi tea hotels and their impact on consumer health, alarming practices are compromising the health and safety of consumers.

The probe found that 80% of tea hotels mix non-standardized dry milk in tea, potentially causing gastrointestinal issues. Moreover, 90% of the tea leaves used in these setups are non-standard and artificially coloured, posing health risks. Furthermore, the parathas they sell there are kneaded with sugar and non-standard glucose powder syrup, contributing to excessive sugar intake.

The study was conducted using a mixed-methods approach, including surveys, observations, the making process, and interviews. A total of 55 tea hotels were randomly selected from all districts of the metropolis, and tea and paratha samples were collected for analysis.

Additionally, the survey revealed poor hygiene practices. Many tea hotels lack proper dishwashing systems, with cups being repeatedly washed in tubs of contaminated water. Parathas are often stored on unsterilized paper before being served to customers.

The research indicates an urgent need for action from tea hotel owners, regulatory authorities, and consumers to ensure the provision of safe and healthy tea and snacks. Notably, the survey found that many tea hotels in the city are not even registered with the Sindh Food Authority, and no organization has conducted checks on the tea samples from these establishments. There is also no record of the total number of tea hotels in the city.