Prices keep city's fruit and vegetable buyers away

MID-DAY (JULY 2001)

By Skimmy Gupta

A BUNDLE of coriander which was available for Rs 5 a week ago, is now selling for between Rs 20 and Rs 30 at some vegetable stalls.

Cauliflower 38.00
Tomatoes 32.00
Cabbage 28.00
French beans 60.00
Ladies finger 26.00
Brinjal 30.00
Green capsicum 40.00
Bitter gourd 28.00
Cucumber 28.00
Carrot 30.00
Peas 80.00
Coriander 300.00

This monsoon, most Mumbaiwallahs have decided to cut their consumption of fruits and vegetables, following the steep and regular increase in prices. The upward trend is attributed to scant supply from growers, which in turn is attributed to a number of reasons such as water shortage in the summer, low production and comparatively stiff competition.

A glance at the vegetable market retail and wholesale prices shows barely any difference. P P Gosavi, joint secretary, Wholesale Fruits and Vegetable Market, Vashi, cited high cumulative costs resulting from higher transportation costs and a shortage of some fruits and vegetables.

Kusum Shinde, a housewife residing at Vile Parle, said, "It feels unreasonable to spend over Rs 200 on a minuscule quantity of fruits in a single purchase. Tinned fruits and fruit juices are a better option."

Some hawkers are also suffering due to the hike. Dayaram Yadav, a fruit vendor at Vile Parle station, said, "This monsoon has affected our business in a big way. Even regular customers turn away because of the exorbitant rates."

Chottelal, a vegetable vendor at Dadar market agrees. "Business usually dips every monsoon. This time's price rise has pulled us down further," he says.

This correspondent ordered a thali at Maya Bhuvan Restaurant, Irla yesterday and found the following:

*Tomatoes, capsicums and ladies fingers were missing.

For most restaurateurs, the price hike is translating to losses. Dr Suhas Awchat, owner of Goa Portuguesa restaurant, Mahim, said, "We have to bear the losses as we have to maintain our standards at any cost. How can we raise our prices?" Mony Sachdev, owner, Sheetal Arch restaurant, Linking Road, agrees.

Regular eaters-out have noticed the missing toppings and garnishes. Malini Sinha, a regular foodie said, "Since the onset of monsoon, coriander has been missing from the garnish. Vegetables in Chinese food are limited to onions, spring onions beans and capsicum - carrots are nowhere to be seen."

But Tulsi T Santil, owner of Maya Bhuvan restaurant, pointed out, "Vegetable prices have skyrocketed. We can't afford to use higher priced ones and we can't increase our prices for fear of losing regular customers. We have to maintain a balance between quality and price."

Till things get better, foodies will have to make do with more absent than present vegetables or put up with substitutes.