Explain how and why adulteration is done.

Adulteration is done by adding inferior, harmful, or cheaper substances to food, beverages, or other products for various reasons:

1. Profit Motive: Adulteration is often driven by the desire to maximize profits. Adding cheaper substances or diluting products with fillers allows manufacturers to reduce production costs while maintaining or increasing product volume.

2. Deception: Adulteration can be used to mask quality defects or make products appear more appealing than they actually are, deceiving consumers into believing they are purchasing a higher-quality item.

3. Supply and Demand Imbalances: During shortages or high-demand periods, unscrupulous suppliers may resort to adulteration to meet market demands and capitalize on higher prices.

4. Extended Shelf Life: Adding certain preservatives or chemicals can extend the shelf life of products, prolonging their marketability but potentially posing health risks to consumers.

Adulteration compromises food safety, nutritional value, and overall quality, posing significant health risks to consumers and undermining consumer confidence. Strict regulations, regular quality testing, and consumer awareness are essential to combat adulteration and ensure the integrity of food products.