A RECENT article published in Dawn has shed light on the challenges being faced by Sindh’s chilli farmers, whose crops are being ravaged by climate change and water stress. Extreme weather, including intense heatwaves during critical growth stages of the crop and unpredictable monsoon patterns, has resulted in frequent damage to crops. Drought stress, in particular, is cited as a key factor in the growth of Aspergillus flavus on cultivated crops. It is a fungus that produces aflatoxin B1, which is reported to be found at extremely elevated levels in Pakistan’s chilli produce. For perspective, the European Union allows a maximum of five micrograms per kilogram of aflatoxin in dried chillies; in Pakistan, studies have found that ground and crushed chilli products being used in kitchens nationwide routinely have concentrations of about 80 micrograms per kilo. This makes it a seriously overlooked public health concern: aflatoxin is a Group 1 carcinogen, the highest category of known cancer-causing agents.

The problem is so severe that some brands reportedly sell chilli products with the ‘only for consumption in Pakistan’ label on them. The fact that they can do so is a cause for alarm. For a known cancer-causing agent to be present in high concentrations in a product used by almost everyone on a daily basis speaks to the lack of concern and understanding of regulators tasked with ensuring consumer safety. Though various bodies exist to regulate food safety, it seems the job is not approached with the scientific vigour it requires. Poor nutrition or unregulated food quality is not just a health risk; it is an economic one. Comprehensive standards must be drawn up to regulate the quality of, at the very least, the ingredients used regularly in local cuisine to prevent a future healthcare crisis. Farmers must not be left to fend for themselves, but coached on better food safety standards. It is imperative that action is taken soon.

Published in Dawn, July 13th, 2026